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.