These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I used the ball of dough leftover from the Deep Dish Pizza I made last night. I had about 1 cup of the dough left that I refrigerated overnight. This evening I added about 1 tablespoon of grated Parmesan cheese and about 1/4 cup of additional mozzarella to the dough and worked it in to make it easier to handle and roll into ropes. I divided the ball of dough into thirds and rolled each third out into a "rope" between the palms of my hands and then rolling back and forth on parchment paper until approximately 12 inches long and 3/4-inch in diameter. I placed the 3 dough ropes side by side on a baking sheet and braided them together, then brushed the braided loaf with a bit of egg wash (egg whisked with a tablespoon of heavy cream) and baked at 375 degrees for about 20 minutes until brown. After the loaf cooled, I sliced and buttered it and enjoyed it alongside a bowl of leftover creamy Chicken Enchilada Soup. It was the perfect easy comfort meal for what was a very long day today. Enjoy!
Dough is rolled into ropes and braided, ready to be brushed with egg wash