These three-cheese mini-loaves contain all of the food groups, and they are complete snacks in themselves. You can go ahead and use a gluten-free flour mix in place of the three types of flour—as long as it doesn’t contain almond, coconut, or soy flour.
- Yield: 8 Servings
- ¼ cup (60 ml) light olive oil
- ¾ cup (75 g) finely chopped leeks (green parts only)
- ½ cup (79 g) white rice flour
- ¼ cup (32 g) tapioca flour
- ¼ cup (48 g) potato starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 eggs
- 1 cup (230 g) plain lactose-free yogurt
- 6 ounces (170 g) feta cheese
- 4.6 ounces (130 g) mozzarella
- ½ cup (60 g) grated mature cheese, such as Cheddar
- 2 tablespoons (8 g) finely chopped parsley
- Preheat the oven to 350°F (180°C, or gas mark 4). Oil a mini-loaf baking pan. Heat the oil in a skillet and add the leeks. Cook about 2 minutes until softened. Set aside.
- Sift the dry ingredients together and lightly beat the eggs. Add the yogurt and eggs to the flour mixture, folding in gently. Do not overmix. Add the leeks, cheeses, and parsley. Mix gently again. Spoon the mixture into the mini-loaf pans. Place in the oven and bake for 15 to 20 minutes. A toothpick or skewer inserted into the loaves to test for doneness will always come out wet because of the cheese, so do take them out of the oven after the time indicated.
- Let the loaves stand in the pans for 5 minutes before removing. Serve cold or hot. Store in an airtight container in the fridge for 2 to 3 days. Microwave each for 20 to 30 seconds before eating.