For most, the thought of international travel lends a feeling of excitement and wonder. For me, I usually default to thinking “what the heck am I going to eat?”
Really, off to Bormio Italy to ski the Alps, and I am worried about food? Well, yes. I lost 5 lbs a few years ago while in the south of France. They do not do gluten free very well (sans gluten) — actually, they don’t do it at all. I subsisted mainly on broiled fish and salad, every day.
Not this time honey, I baked myself a nice little Goat Cheese Bacon and Olive Quick Bread to stash in my carry-on bag. Packed myself three big huge slices, now I am good for breakfast, lunch for dinner.
Problem solved. Crisis averted (senza glutine).
- 5 oz diced pancetta, or 6 slices thick cut bacon, cut into 1/2" strips
- 1 1/2 cups all purpose GF baking flour
- 2 tsp baking powder
- 1 tsp cayenne
- 1/4 tsp kosher salt
- 3 large eggs at room temperature, or egg replacer
- 1/2 cup buttermilk, or any non dairy replacement ie: thai coconut milk or almond milk
- 1/4 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 4 oz fresh goat cheese, crumbled
- 1 cup freshly grated Parmesan cheese
- 1/2 cup pitted kalamata olives, halved lengthwise
- 2 scallions, thinly sliced
- 1 red serrano chile, seeded and minced (optional)
- 2 tsp minced thyme leaves