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
Preheat the oven to 350 degrees. Coat a 9 inch loaf pan with buttered parchment paper.
In a skillet cook bacon or pancetta over moderate heat until crispy, 8-10 minutes. Then drain on paper towels.
In a large bowl add the flour, baking powder, cayenne and salt.
In a smaller bowl whisk the eggs with the buttermilk, olive oil and mustard.
Make a well in the dry ingredients and stir in the egg mixture until combined.
Fold in the goat cheese, Parmesan, olives, bacon, scallions, chile if using and thyme.
Pour batter into the prepared loaf pan and smooth the surface.
Bake the bread until golden on top and a toothpick inserted int he center comes out clean, 35 to 45 minutes.
Let cool for 15 minutes, then remove from pan and let cool completely.
Cut into thick slices and serve.