Breads and Spreads: Spontaneous Hiatus and Looking Cute But Sick

Sorry I have been away for the past month. But at least I have come back prepared with a fabulous entry on gluten-free breads. Get pumped!

The Food

Being sick makes you want to eat a whole lot of soup and a whole lot of comfort food. One of the things I miss about eating gluten products is bread, since very few companies have mastered bread-product. The Gluten-Free Homemaker provides a recipe that came out almost as pretty-looking with half the equipment.

Ingredients all laid out!

Ingredients all laid out!

The bread wrapped up in parchment paper because we do not have a fancy French bread mold.

The bread wrapped up in parchment paper because we do not have a fancy French bread mold.

Sauteeing some onions and mushrooms that are about to expire with some oxidated wine.

Sauteeing some onions and mushrooms that are about to expire with some oxidated wine.

Our bread!

Our bread!

Close-up of that Maillard browning.

Close-up of that Maillard browning.

The bread and the spread.

The bread and the spread.

This bread came out a little chewy, but it was crunchy and soft just how I remember French bread is supposed to be textured. As with every recipe I make, there is a borderline unnecessary amount of changes I have to make, but it’s all because, this time around, I was truly a little too sick to function and had my boyfriend do most of the mixing work (bless him).

Gluten-Free French Bread
  • 1 cup sorghum flour
  • 1½ cup potato starch
  • ½ cup tapioca starch
  • 1½ tsp salt
  • 1 tbpn sugar
  • 2 tsp xanthan gum
  • 1½ Tablespoon instant/bread machine yeast
  • 1 Tablespoon olive oil
  • 3 large egg whites
  • 1 teaspoon vinegar
  • 1 cup warm water (105 – 115 degrees)
  1. In a bowl, combine the dry ingredients.
  2. Add the olive oil and egg whites and mix to incorporate.
  3. Add the vinegar and most of the water.
  4. Keep mixing by hand, adding the remaining water if needed to make a soft dough.
  5. Line a baking sheet with parchment paper
  6. Spoon the dough onto baking sheet and carefully shape with a spatula.
  7. Wrap with the parchment paper to shape into a French loaf-ish shape.
  8. Use a sharp knife to cut several slits in the top of each loaf.
  9. Place the pan in a cold oven on a middle rack. Turn the oven on to 425 degrees and begin timing for 30 – 35 minutes.
  10. Cool transfer to cutting board to make serving easy.

The mushroom and wine reduction sauce comes from a recipe I found that was used on baked potatoes. It still worked excellently as a spread. Even though the portobello mushrooms were on the verge of collapse and the wine didn’t taste so great while drinking, the combination of those two faults made a truly delicious topping that was hearty enough to constitute an actual dinner meal.

Mushroom and Wine Reduction
  • Entire packet of portobello mushrooms
  • 2 tbspn olive oil
  • 1 yellow onion
  • Most of a bottle of red wine
  • 1 tsp garlic paste
  • 3 tbspn balsamic vinegar and white vinegar
  • 1/8 tsp sugar
  • 3/4 tsp potato starch
  • Salt and pepper to taste
  1. Remove stems from mushrooms.
  2. Slice onions.
  3. In a measuring cup, mix the red wine, vinegars, sugar and corn starch.
  4. Heat olive oil on a pan and add the onion.
  5. Add garlic and mushrooms and sautee until golden.
  6. Add the reduction mixtures and bring to a boil.
  7. Bring to a boil.
  8. Reduce to a medium and cook until thick and syrup.
  9. Spread on the bread and enjoy the goodness.

The Clothes

The best way to look cute without putting in any effort is to throw on a dress and add some accessories that you would wear anyway. Another thing I did was stay in yoga pants for the entire weekend I was supposed to be home, but being exhausted to the point of sleeping abnormally (i.e., 10 hours a night) does not lend to wanting to do much with one’s appearance. But the work and illness has died down, so I can get back on the healthy track and get back to blogging.

That hair is the result of being sick for three days (hat: UO, dress: UO, scarf: UO, socks: UO, tights: Hanes, shoes: Aerosoles).

That hair is the result of being sick for three days (hat: UO, dress: UO, scarf: UO, socks: UO, tights: Hanes, shoes: Aerosoles).

Keep it yummy,
Jo

P.S. Does anyone know what company makes good tights that don’t run or tear after a few uses? That’d be great.

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