Garlic-Rosemary White Bean Dip On Gluten-Free Baguette


The other day a wonderful friend came to visit us from Seattle along with her children. She brought a spread of beautiful, delicious food to share. I also cooked up a lovely white bean, olive, tomato pasta sauce to go over noodles. I had plenty of leftover white beans in the pot which I wasn't sure yet what to do with. Well, my friend suggested I make a white bean dip.
And so I did.
We have been enjoying it spread over slices of a crusty whole grain, gluten-free baguette that I have been making. My kids beg me to make this recipe almost daily now. It is a kneadable, gluten-free, vegan yeast bread I developed with very little starch and only a smidgen of xanthan gum. It is moist and dense with a flavor and that resembles 100% wheat bread. Hint: it will be in my next book.
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