Tag Archives: baking

Bacon Fixes Everything

Flax Seed Gluten Free Bread

gluten free brown rice crust quiche

phlooomghssst.  I think that’s the sound that came out of my mouth.

My first attempt at baking gluten-free bread appeared to be successful at first.  The dough rose, the smell coming from the oven was all the deliciousness I’ve come to expect and the final loaf when cut looked like your average sandwich bread.  I will not give you a link to the recipe or to the blog that promised that this recipe was the best gluten-free recipe for bread ever.  If this is the best…well, lady who shall remain nameless…i’m calling bullshit.

i only wish i knew which of the ingredients made that loaf of bread so utterly unappetizing to my taste buds (Mr. Beardpants by the way enjoyed two slices of toast, plus what I couldn’t finish of mine…so it could just be me).  Brown rice flour…are you evil?  what about the starches?  if anyone has any suggestions for more appetizing flour combinations please let me know.

at one point i ran the risk of blogging too little and now i run the risk of driving you all bonkers with excessive gluten-free-whine-my-back-hurts-and-my-toes-turn-white posts, but don’t worry…soon i’ll drift away from circulation issues and dazzle you with posts about boxes and packing tape.

Tonight i’m making a little post-assault gift for my mouth.

Bacon does indeed fix everything.

A little cheddar bacon broccoli quiche (made with a brown rice crust…real rice though…not that weird flour crap).  I know that bacon is evil too, but I refuse to break our friendship.

We’ve had a good run and Bacon, you’ve always been there for me.

(side note:  my high school boyfriend named a pig after me.  Stacy lived a good well fed life and in the end she was absolutely delicious. But if you are thinking about naming a pig after your sweetheart for Valentine’s Day or any other occasion for that matter…ummm…well, just don’t.)

I adapted this recipe for Broccoli and Cheddar Quiche.  It’s absolutely nom-nom good.  Only thing I changed was adding in the bacon.

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Rye

Our Daily Bread

Oatmeal Wheat and RyeWe are now making all of the bread that we consume.  This was a recent decision, spurred by our shared desire to one day grow, bake and create as much of our food as possible.  It can seem like such a daunting thing, especially when there is so much other work to do.  So instead of diving right in and getting completely overwhelmed, we decided to chip away at it one piece at a time.  Our new home has blessed us with more garden space than we have had in previous years.  The potatoes are planted, the seedlings in waiting and the seed packets lined up anxiously. Already there is a bounty of asparagus spears sticking up out of the ground and rhubarb coming out of our ears.

The first piece of our food plan was to learn how to bake bread and to completely Ryeeliminate all store bought bread from our shopping list.  We looked up a few recipes, grabbed up a jumbo bag of flour and some yeast…and away we went.  In hindsight, with only one loaf pan and one tiny wee little cookie sheet…we likely should have stocked up on some extra bakeware.  And almost as if it heard us discuss this plan…the breadmachine that I got second hand…finally decided to call it quits.

The results so far have been great.  The first Sunday we made a small loaf of rye and a large loaf of Oatmeal Wheat Bread.  This Sunday we decided to go all the way Rye Bread and PB&J Cookieswith the rye and made a small free form loaf and one loaf in the bread pan.  Check out my Pinterest “Bread” board for recipes and notes on the loafs we have tried so far and recipes we have lined up for our next Sunday Bread Adventures.  I’m studying up now on sourdough and will share the results of our first starter soon.

Oh and the cookies next to the Rye Bread were a little extra treat I whipped together:  Peanut Butter & Jam Drop Cookies!