Freshly made bread for dinner in minutes? Of course!

            Nothing could be quicker than this recipe, and you can spin it into countless variations, including gluten free, so everyone in the family can be pleased.

My daughter called me one night last week and needed an easy bread recipe that was gluten-free. I knew a “quick-bread” recipe – one that uses leaveners other than yeast – would fill her needs, and immediately 20-Minute Bread came to mind.

A Skillet Biscuit with Possibilities

The original idea was one of Jacque Pepin’s fast food offerings, essentially a large skillet biscuit made quickly without yeast. It was made with white flour and little else, with no enhancements. I increased the salt a bit, added the freshly ground black pepper, and swapped out the white flour for gluten free. I’ve also made it with white, whole-wheat flour and it turned out great.

Over time, I’ve used many different additions to the bread, scallion being my favorite, but sun-dried tomatoes, olives, rosemary, and other herbs and cheese have all made an appearance in this quick bread. Try adding a cup of grated Cheddar cheese and some chives, or make it sweeter with berries and the addition of a tablespoon or two of sugar.

And Something for the Pizza Lovers…

This recipe calls for using a 9″ non-stick skillet, but if you make it in a 12″ pan, you can top it like a pan pizza.

Gluten-Free 20-minute Scallion and Dill Bread

In a medium bowl, combine:

1 ½ cup gluten-free flour

1 tsp. baking powder

¾ tsp. salt

½ tsp. freshly ground black pepper

1/3 cup finely minced scallions

¼ cup finely minced dill weed

Zest of a lemon, optional

Add:

1 cup water

Stir together with a spatula or wooden spoon just until the ingredients are mixed and you can’t see any dried flour.

Over medium high heat, preheat a 9” non-stick or cast-iron pan.

Place a tablespoon or two of olive oil in your heated pan and add all the batter in one big blob right in the middle of the pan, then smooth it out. Add a couple of tablespoons of water (mixed with the lemon juice if you used it) around the pan edges to create steam. Put the lid on the pot, reduced the heat to medium to low, depending on your stove, and let cook for seven or eight minutes.

Take a peek under to see if it has browned. Drizzle a little more olive oil on top, then flip it over. It should be nicely browned at this point. Drizzle a couple more tablespoons of water around the sides, cover and cook for another 7 to eight minutes. Flip again if necessary for even browning.

Remove from pan, and enjoy! You can sprinkle a little Parmesan on top while waiting for it to cool enough to eat.

20-Minute Whole Wheat Olive and Rosemary Bread

In a medium bowl, combine:

1 ½ cup King Arthur white whole-wheat or other whole-wheat flour

1 tsp. baking powder

¾ tsp. salt

½ tsp. freshly ground black pepper

1/3 cup chopped black olives

1 tbsp. cup finely minced fresh rosemary

Add:

1 cup water

Follow directions for Gluten-Free Scallion and Dill Bread above.