This recipe for Martha Stewart's Pickled Onions is so quick and easy to make. When I was in Houston a couple of months ago, visiting my son, we went to a sandwich shop that had the best sandwiches. They even had gluten free bread that was delicious. The ...
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Lynn's Kitchen Adventures

Martha Stewart Pickled Onions

This recipe for Martha Stewart’s Pickled Onions is so quick and easy to make.

pickled onions on a turkey sandwich on white plate with apples

When I was in Houston a couple of months ago, visiting my son, we went to a sandwich shop that had the best sandwiches. They even had gluten free bread that was delicious.

The sandwich I got had pickled onions on it. I am not a huge fan of raw onions, so I almost got the sandwich without the onions. However, I decided to get the sandwich just as it was listed on the menu.

It turns out that I loved the pickled onions on my sandwich. I instantly knew that I was going to have to make some pickled onions at home.

I have made refrigerator pickles many times. I knew onions would be similar. I decided to look for an exact recipe to try, though.

When I saw that Martha Stewart had a recipe for pickled onions in the July/August 2016 copy of Martha Stewart Living magazine, I knew that it was the one that I would try because it is perfect for my Martha Stewart Cooking Challenge.

a sandwich with pickled onions and apples on the plate

Martha did not disappoint!

Martha Stewart Pickled Onions were so good! They were also incredibly easy to make.

I will say, I did not have nearly enough liquid to cover the onions, so I had to make more. I am not quite sure how Martha’s made the recipe work with the amount of liquid listed. I made the adjustment in the recipe below.

The recipe also says you can eat the pickled onions in two hours. While you can eat them in two hours, they are better, with a more pickled flavor, if you wait a couple of days.

If you like pickled onions, it is so easy to make them at home!

salmon salad sandwich on gluten free focaccia with pickled onions and apples and chips on a white plate

My favorite sandwich to use the pickled onions on might just be my salmon salad sandwich recipe. They had such a nice crunch to that recipe. I need to try them on Martha Stewart’s tuna sandwich recipe, too.

Yield: 2 cups

Martha Stewart Pickled Onions

pickled onions on a turkey sandwich on white plate with apples
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Quick and easy to make these pickled onions are perfect for sandwiches, burgers, and more.

Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 red onions, thinly sliced
  • 1 1/2 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 1/2 tablespoon coarse salt

Instructions

  1. Place onions in a heatproof bowl or jar.
  2. In a pan, bring vinegar, sugar, and salt to a boil.
  3. Pour over the onions.
  4. Let cool completely.
  5. Cover and refrigerate for at least two hours. They can be eaten at two hours, but they have much more of a pickled flavor if you wait two to three days.
  6. They will last up to a month in the fridge.

Notes

Martha Stewart's original recipe did not have enough liquid to cover my onions, so I 1 1/2 times the liquid of the original recipe.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 681mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Vegetables

More Martha Stewart Recipes

Martha Stewart Slow Cooked Mac and Cheese

Martha Stewart Stove Top Mac and Cheese

Martha Stewart Peanut Butter Cookies

Martha Stewart Waffle Recipe

The post Martha Stewart Pickled Onions appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan May Week 2

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure the ingredients are safe for your family.

Egg Roll In a Bowl

Gluten Free Menu Plan May Week 2

Quick and easy gluten free meals for the first week of May.

The post Gluten Free Menu Plan May Week 2 appeared first on Lynn's Kitchen Adventures.

    

Menu Plan May Week 2

Once again, this week’s plan is full of quick and easy recipes.

Pizza Chicken

Here is this week’s plan.

Menu Plan May Week 2

Quick and easy meals for the first week of May.

The post Menu Plan May Week 2 appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Sourdough Focaccia

One of my favorite things to make with my gluten free sourdough starter is this Gluten Free Sourdough Focaccia.

Gluten Free Sourdough Focaccia on cutting board on counter

If you have gluten-free sourdough starter, this Gluten Free Sourdough Focaccia recipe is a must make.

I have been working on this gluten-free sourdough focaccia for over two years. I wanted to get the recipe just right before sharing it.

I keep adjusting the recipe to get it with the perfect taste and texture.

This recipe was adapted from a gluten free sourdough discard recipe from Bob’s Red Mill. I love Bob’s Red Mill gluten-free flours and products.

When it comes to their gluten-free recipes, though, I feel like they need some work. Most of the gluten-free recipes from Bob’s Red Mill that I have tried are fine, but not the best they could be.

This recipe is an example of that. The first time I made it, I thought it was okay, but that it could use some work. So I went to work, figuring out how I could make it better.

Gluten Free Sourdough Focaccia Dough

The dough was really sticky; there wasn’t much I could do about it because gluten free dough is stickier than regular dough. But the flavor and texture, I knew I could improve on.

Gluten Free Sourdough Focaccia on cutting board

I started by using a fed or active sourdough starter instead of the sourdough discard that the recipe called for.

This helped so much with both the flavor and the amount of rise.

I also increased the ratio of egg to flour and water in my recipe. The extra little bit of egg makes a big difference in the texture.

Gluten Free Sourdough Focaccia dough in pan

I also took out the xanthan gum because Bob’s Red Mill 1 to 1 Gluten Free Blend already includes it. I didn’t like the texture with the extra xanthan gum in it.

I also experimented with the thickness of the dough and the amount of dough I made.

I made it in an 8×8 pan, an 11×7 pan, and a 9×13 pan. All three work; they just give you a different thickness of bread.

Making it in an 11×7 pan with the amount listed in the recipe below is my favorite way to make it. However, if I know I will be making a lot of sandwiches with it, I usually bake it in a 9×13 pan, so it is not as thick.

And yes, those are binder clips on the pan in the picture above. I use them to keep the parchment paper in place. Once the dough is spread out in the pan, I take them off. You do not bake the bread with them still on the pan. That would be a disaster.

Now let’s talk salt.

container of coarse salt

I also changed up the salt. Instead of using regular salt on top, I use coarse sea salt. This is my favorite salt to use on top of the bread. It is expensive, but I only use it for this bread, so it lasts a long time. It has such a great flavor. Yes, different salts taste different.

Gluten Free Sourdough Focaccia piece with more bread in background on cutting board

This Gluten Free Sourdough Focaccia is so good! The taste and texture are amazing.

As I have been working on this recipe for the last two years, I have shared it with friends who eat gluten-free and those who don’t. Everyone has enjoyed it.

I have a couple of friends who eat gluten-free, and they love it when I bring them a few pieces of this bread.

salmon salad sandwich on gluten free bread with sliced apples and chips on a white plate

I love using this for sandwiches. I have made both regular sandwiches, like my salmon salad sandwiches, and open-face hot sandwiches.

salmon salad sandwich on gluten free focaccia with pickled onions and apples and chips on a white plate

It even works well for a flatbread pizza.

Flat Bread Pizza with Focaccia

I can’t wait to hear what you think of it!

I will also add that this has yeast in it, so it is not a true sourdough. When it comes to gluten free I want it to have the best taste and texture. For this recipe that requires both gluten free sourdough and yeast.

Yield: 12 servings

Gluten Free Sourdough Focaccia

Gluten Free Sourdough Focaccia on cutting board on counter
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Gluten free sourdough focaccia is one ofmy favorite recipes to make with my gluten free sourdough starter.

Prep Time 14 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 44 minutes

Ingredients

  • 1 1/2 cups warm water
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 3 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 3 teaspoons salt
  • 3 teaspoons baking powder
  • 2 teaspoons Italian seasoning or similar herb mix
  • 1 1/2 cups active/fed gluten free sourdough starter
  • 2 eggs

Topping

  • 1/3 cup warm water
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons course sea salt

Instructions

  1. In a measuring cup, combine warm water, yeast, and sugar. Set aside.
  2. In a mixing bowl, combine gluten-free flour, salt, baking powder, and seasoning.
  3. Add yeast mixture, active sourdough starter, and eggs to the flour mixture.
  4. Mix on low speed using the dough hook. Scrape down sides of bowl as needed until well combined. This takes 3-5 minutes. The dough will be sticky. See note below if you do not have a mixer that can handle dough.
  5. Line an 11x7x2-inch pan with parchment paper.
  6. Place the dough in the pan. Using very wet hands, press the dough into the pan. Press your fingers into the top of the dough to make shallow holes. Wet hands more as needed.
  7. In a small bowl or measuring cup, combine water and olive oil. Pour over the dough.
  8. Sprinkle with salt.
  9. Let rise for 1 hour or until it has risen. It may take longer if the room is cool.
  10. Preheat oven to 400 degrees.
  11. Bake for 30-32 minutes or until the top is browned.
  12. Let cool 10 minutes. Remove to a cooling rack to finish cooling.
  13. Cut into pieces and serve.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but have not been tested.

For mixing I use my Kitchen Aid mixer with the dough hook. You can try making this without a mixture, but I have not tested it.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 355Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 31mgSodium: 1181mgCarbohydrates: 68gFiber: 3gSugar: 3gProtein: 12g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Gluten Free Sourdough

More Gluten Free Sourdough Recipes

Gluten Free Sourdough Sandwich Bread

gluten free sourdough pancakes with butter and syrup on black plate with fork

Gluten Free Sourdough Pancakes

sourdough gluten free waffles with butter and syrup with a fork on a black plate with syrup bottle in background

Gluten Free Sourdough Waffles

The post Gluten Free Sourdough Focaccia appeared first on Lynn's Kitchen Adventures.

    

Menu Plan May Week 1

This week’s menu plan is full of quick and easy meals for May.

strawberry baked oatmeal in glass baking dish with spoon

Menu Plan May Week 1

Quick and easy meals for May.

The post Menu Plan May Week 1 appeared first on Lynn's Kitchen Adventures.

    

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