Pregnancy Friendly Gluten Free Sausage Bread
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Learn more →Ingredients
8 servings
For the sausage
- ¾ lb italian sausage links
For the dough
- 2 cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 2 ¼ tsp instant yeast (1 standard packet)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup warm water (about 110°f / 43°c)
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ cup shredded mozzarella cheese
For finishing
- 1 tbsp olive oil, for brushing
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Cook the sausage links in a skillet over medium heat, turning occasionally, until the internal temperature reaches 160°F (71°C) and the casings are browned all over, about 10–12 minutes. Transfer to a cutting board and let cool for 10 minutes, then slice into 1/4-inch rounds.
- 2
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
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