Gluten-Free Avocado Toast with Sauteed Greens
Creamy avocado spread with lemon and onion powder tops homemade gluten-free bread studded with seeds, finished with gently sauteed barba di frate (agretti). A fresh, vegetable-forward open-faced sandwich combining whipped avocado richness with mineral-forward greens and nutty seed bread.
Ingredients
- 1 avocado, peeled and mashed
- 1 lemon, squeezed
- 1 cc onion powdergarlic powder1:1umamiaromatic
different flavor profile
- 1 pinch salt
- 7 oz barba di frate (agretti), cleanedspinach or arugula1:1 weightsimilar cook time
milder mineral taste
- 1 cc olive oil
- 1 pinch black pepper
- 1 ¾ cups brown rice flour
- ¾ cups brown millet flour or other whole grain flour
- ¾ cups tapioca flour
- 1 instant yeast for bread or 200g sourdough starter(optional)
- 1 ½ oz pumpkin seeds
- 1 ½ oz flax seedschia seeds1:1 weightgluten-freehigher omega-3
different texture
- ⅓ oz salt
- 1 cc whole sugar
- 1 ½ cups cold water
- 2 cc olive oil
Instructions
- 1
Peel and mash the avocado.
- 2
Squeeze the lemon and mix with the avocado.
- 3
Add salt and onion powder, mix well.
- 4
Clean the barba di frate, place in a pot and cook for about 10 minutes. Salt at the end of cooking.
- 5
Cool and dress with lemon, olive oil, salt and pepper.
- 6
Mix the flours and add the leavening agent, salt and sugar.
- 7
Add water, olive oil and seeds.
- 8
Mix carefully and knead until you have a soft dough.
- 9
Add more flour if needed to shape the dough.
- 10
Let rise for about 1 hour if using instant yeast or 3 hours if using sourdough starter.
- 11
Pre-heat the oven to 350°F convection.
- 12
Bake the bread for 40 minutes in the pan and 20 minutes outside the pan.
Tips
For a creamier avocado spread, add the lemon juice immediately after mashing to prevent oxidation.
Barba di frate can be tender; check doneness at 8-9 minutes to avoid overcooking.
If using sourdough starter, ensure it is active and bubbly before mixing into dough.
Good to Know
Bread keeps in an airtight container for 3 days. Avocado cream oxidizes; prepare just before serving.
Prepare dough up to the rise stage. Refrigerate for up to 8 hours and bring to room temperature before baking. Barba di frate can be cooked 1 day ahead and reheated gently.
Toast bread slices lightly if desired. Spread avocado cream thickly. Top with dressed barba di frate.
Common Mistakes
Do not over-knead dough to avoid tough bread; mix until just combined.
Do not skip the cool-down for barba di frate to avoid wilting the avocado spread.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
milder mineral taste