Tuesday, October 27, 2015

Gluten-free, dairy-free "bread and butter"

Taking a tip from the Italian custom of dipping bread in olive oil, I've begun spreading coconut oil on gluten-free crackers as a treat.  While olive oil has a stronger, savory flavor, coconut oil is mild-flavored and slightly sweet, which is why I prefer it for "dipping"--I think that coconut oil actually makes a cracker taste a tad like a lightly-sweetened cookie, which is why I recommend it for folks who are trying to limit their sugar consumption.  But feel free to use olive oil (and gluten-free bread, if yeast doesn't bother you).  Enjoy!


Blogger David Staum said...

Another tip - if you refrigerate olive oil, it becomes spreadable (though it melts really quickly).

Wed Oct 28, 12:24:00 PM 2015  
Blogger Shira Salamone said...

David, thanks for the tip. I think the same may be true of coconut oil--it certainly does liquify over Shabbat and Shalosh Regalim, when we leave the hot-tray on, and solidify if we forget to lower the kitchen window when the weather turns colder.

Wed Oct 28, 01:53:00 PM 2015  

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