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Hagman also answers common questions about gluten-free baking and provides a list of sources for gluten-free baking products you can order by mail. Since then she has written four cookbooks, each offering a multitude of delicious wheat- and gluten-free recipes-what she calls a "prescription for living.
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Hagman lives in Seattle. I also never cut the bread before it cools, as that also has an adverse effect on the height of the bread. I also developed a special Vegan Gluten Free recipe using high quality olive oil, seasonings, balsamic vinegar, avocado, fresh heirloom tomatoes and fresh basil, both grown on my balcony. I garnished it with Hawaiian black salt and was in heaven. I later did a variation of the recipe on Kinnikinnick bagels- and both ways, it was absolutely delicious. Slice your tomatoes thinly, and slice your avocados into strips.
OR dice your tomatoes and avocados this works well on a square piece of bread. Return to your olive oil, basil mixture in the small bowl. Add a small amount of balsamic vinegar and whisk to emulsify. If you like a more tart flavor or want to use less olive oil, you can add more vinegar and use less olive oil.
Add more spice mix to taste, and add a little of your gourmet salt and pepper. Assemble your bruschetta by lightly basting the bread with the basil vinaigrette, using the julienned basil to spread the vinaigrette OR dribbling delicately with a spoon. The basil method makes it easier to be sparing with the vinaigrette.
Be very generous with the basil.
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Next, carefully lay your tomato slices on top of the basil and vinaigrette. Top with your avocado slices. If you used the diced method, sprinkle them interspersed with each other on the surface of your well toasted bread. Sprinkle with more Black Hawaiian salt or whatever salt you have.