Gluten-Free Bread with Liver Pate

Elevate your appetizer game with this irresistible Gluten-Free Bread with Liver Pâté recipe, a deliciously elegant pairing that's perfect for gatherings or refined snacking. This recipe features a beautifully tender gluten-free loaf made from a blend of all-purpose gluten-free flour, xanthan gum, and a touch of apple cider vinegar for a flawless rise and texture. Paired with a rich and creamy chicken liver pâté infused with the earthy notes of fresh thyme, the sweetness of port wine, and the luxurious creaminess of butter, each bite is a harmonious balance of flavor and texture. Perfect for those following a gluten-free diet, this recipe combines easy-to-follow techniques with gourmet flair, creating a stunning centerpiece for your table. Serve it sliced and topped with velvety pâté for an elegant hors d'oeuvre or a mouthwatering snack that’s sure to impress your guests.

Nutriscore Rating: 54/100

Prep Time:40 mins

Cook Time:45 mins

Total Time:85 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 180°C (350°F) and lightly grease a 9x5-inch loaf pan.

Step 2

In a large bowl, combine the gluten-free flour, xanthan gum, baking powder, and salt.

Step 3

In a separate bowl, beat the eggs, then add the olive oil, apple cider vinegar, and warm water.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.

Step 5

Pour the batter into the prepared loaf pan, smooth the top, and let it rest for 10 minutes.

Step 6

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.

Step 7

While the bread is baking, prepare the liver pate. Rinse the chicken livers and pat them dry with paper towels.

Step 8

Melt 30 grams of the butter in a skillet over medium heat. Add chopped shallots and garlic, cooking until fragrant and translucent.

Step 9

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.

Step 10

Pour in the port wine to deglaze the pan, scrapping any bits from the bottom.

Step 11

Reduce the heat to low, add the remaining butter and heavy cream, then season with salt, pepper, and thyme. Stir well.

Step 12

Remove from heat and let the liver mixture cool slightly. Transfer to a food processor and blend until smooth.

Step 13

Taste and adjust seasoning if necessary. Transfer the pate to a porcelain dish, cover, and refrigerate until firm, about 30 minutes.

Step 14

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

Serving size	1427.7 grams (1427.7g)

Amount per serving	% Daily Value*
Calories	3594

Total Fat 197.80g	254%
Saturated Fat 69.60g	348%
Polyunsaturated Fat 18.40g
Cholesterol 1704mg	568%
Sodium 7743mg	337%
Total Carbohydrate 361.90g	132%
Dietary Fiber 14.80g	53%
Total Sugars 33.70g
Protein 69.60g	139%

Vitamin D 253IU	1263%
Calcium 257mg	20%
Iron 23mg	126%
Potassium 1206mg	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.

Source of Calories

Fat: 50.8%

Protein: 7.9%

Carbs: 41.3%