How to Make Easy Gluten-Free Baguettes
Is it because desire dims upon acquisition? Is it the crusty chestnut that the chase is more interesting than the catch? Do we simply take for granted the things we hold, the things we use, the things we eat, day after day? Familiarity breeds perhaps not contempt but a subtle numbness. We slowly turn off to the everyday beauty, the generosity of the simple luxuries in our life. It seems to me a form of forgetting. A spiritual amnesia that coaxes us into believing we want what we don't have. And we neglect to appreciate what we do possess.
I have never painted Still Life with Rice Cake.
Or written a poem about one.
Though come to think of it, I have photographed a rice cake. In the car. With my iPhone.
It does sport a certain beauty all it's own it. In its own quirky, ricey way.
How to Make Easy Gluten-Free Baguettes from Pamela's Wheat-Free Bread Mix
What you'll need:
Warm the oven briefly by turning it on and off.
Near the end of baking time, brush the tops with plain rice milk to help them brown.
If you like a crusty loaf, remove the loaves from the pan at 25 minutes and bake them directly on the oven rack at 350 degrees F- until firm and crustylicious.
If you prefer using eggs, use two beaten free-range organic eggs instead of the egg replacer I used.
Serve with this Olive Tapenade- so delicious.