Fourth of July, Twenty Twelve

I used a Pinterest board and just plain paper and ink to plan a lovely picnic day with friends on Lake Michigan. It was a great day, and fun was had. I thought I would share a couple of the yummy recipes that were used.

Easy Gluten-Free Baguettes

Yields 3 Baguettes
3 1/2 cups Pamela’s Gluten-Free Bread Mix
Yeast Packet
1 1/2 cups warm water at 115 degrees F
Two beaten free-range organic eggs (or if you wish to be egg-free: 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy)
  1. Warm the oven briefly by turning it on and off.
  2. Line baking sheet with parchment paper.
  3. In a mixing bowl, combine the bread mix with the yeast. Add the warm water and eggs (or egg replacer). Beat for three minutes till smooth.
  4. Divide the dough into thirds and scoop it onto the lined baking sheet. Using wet fingers, smooth and form the dough into long baguettes. Use a knife to cut the tops with three of four slashes.
  5. Place the loaves into the warm oven and allow them to rise for one hour.
  6. Once hour is up, with the loaves still in the oven, heat the oven to 375ºF.
  7. Set the timer and bake for 30 to 35 minutes or so, until the loaves are firm to the touch and crusty. (If the outside is not crusty or the loaves feel too soft, do the option below- place them directly on the oven rack at 350 degrees F- for about ten minutes.)
  8. Refrigerate what you don’t immediately eat. Freeze what will not be eaten within a few days.

Kalamata Olive Tapenade

1 12 to 13 oz. jar pitted Kalamata Olives
1 small clove of garlic, crushed
1 teaspoon extra virgin olive oil
1-2 teaspoons balsamic vinegar
1 teaspoon honey or raw agave nectar
1/2 teaspoon Italian Herb blend (thyme, sage, basil, oregano)
  1. Combine all of the ingredients in a food processor and pulse off and on until you achieve the consistency you prefer.
  2. Taste for seasoning adjustments.
  3. Cover and refrigerate. Best eaten within a week.
Adapted from these great recipes

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