Gluten-Free Bread with Liver Pate
Discover a delightful twist on a classic pairing with our Gluten-Free Bread with Liver Pate recipe—a perfect combination of wholesome comfort and gourmet flair. This golden, soft bread is made with a blend of gluten-free flour, xanthan gum, and a touch of apple cider vinegar for a tender crumb that rivals any traditional loaf. Paired with a rich and velvety chicken liver pate infused with the deep, aromatic notes of port wine, shallots, fresh thyme, and a splash of cream, this dish is both satisfying and elegant. Ideal for entertaining or elevating your everyday meals, this recipe caters to gluten-free diets without compromising on texture or flavor. Serve it as an appetizer, snack, or centerpiece at your next gathering for an indulgent experience everyone will love. Keywords: gluten-free bread, chicken liver pate, port wine pate, gluten-free baking, gourmet appetizers.
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Recipe Information
Ingredients
- 350 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 3 large Eggs
- 60 milliliters Olive oil
- 1 tablespoon Apple cider vinegar
- 250 milliliters Warm water
- 300 grams Chicken livers
- 60 grams Butter
- 2 medium Shallots
- 2 large Garlic cloves
- 60 milliliters Port wine
- 60 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a 9x5-inch loaf pan.
In a large bowl, combine the gluten-free flour, xanthan gum, baking powder, and salt.
In a separate bowl, beat the eggs, then add the olive oil, apple cider vinegar, and warm water.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Pour the batter into the prepared loaf pan, smooth the top, and let it rest for 10 minutes.
Bake the bread in the preheated oven for 45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
While the bread is baking, prepare the liver pate. Rinse the chicken livers and pat them dry with paper towels.
Melt 30 grams of the butter in a skillet over medium heat. Add chopped shallots and garlic, cooking until fragrant and translucent.
Increase the heat to medium-high and add the chicken livers. Cook until browned on the outside and slightly pink inside, about 5-7 minutes.
Pour in the port wine to deglaze the pan, scrapping any bits from the bottom.
Reduce the heat to low, add the remaining butter and heavy cream, then season with salt, pepper, and thyme. Stir well.
Remove from heat and let the liver mixture cool slightly. Transfer to a food processor and blend until smooth.
Taste and adjust seasoning if necessary. Transfer the pate to a porcelain dish, cover, and refrigerate until firm, about 30 minutes.
Once the bread is out of the oven, cool it on a wire rack. Slice it and serve with the liver pate on top.
Nutrition Facts
Calories |
3594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 1704 mg | 568% | |
| Sodium | 7743 mg | 337% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 33.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 257 mg | 20% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
