Sincerely Carolina

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Catch a Whiff of This Reality Check.

by caroline

Bread. Like chocolate chip cookies baking in the oven or a just-made apple pie, there is just nothing like the smell (and taste) of bread fresh out of the oven. It’s a treat, a pleasure, a necessity … something I can’t live without. When I first went gluten-free, it was one of the first things I feared I would have to eliminate from diet, and — after discovering new methods for baking — one of the first things I was joyous to realize I could still eat gluten-free.

In case you’re just joining me in my Jules extravaganza, I’ve been baking my way through a box of Jules Gluten Free goodies. This package of bread mix is sadly (sniff) the last thing in my Jules box, but it sure is a good way to end this journey …


I followed the instructions on the bag, swapping the plain yogurt for sour cream (it’s what I had on hand) and adding flaxseed meal as a mix-in, so that the ingredients looked like this:

Ingredients (added to the pre-made mix)

  • 2 Tablespoons honey
  • 1 1/4 cup low-fat sour cream
  • 1 teaspoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 large eggs
  • yeast packet (included with the mix)
  • 2 Tablespoons flaxseed meal

 

Directions

Bring wet ingredients to room temperature, then beat together in a large bowl. Slowly stir in the contents of the packet (do not add the yeast packet yet) until completely blended. Add the yeast and beat all together for another 2-3 minutes, or until thoroughly integrated.

Scoop into an oiled, 9×4-inch bread pan, sprinkle with any desired toppings (I used the flaxseed meal), cover with a damp kitchen towel and allow to rise in a warm location (like an oven warmed to 200 degrees F then turned off) for at least 30 minutes.

Preheat oven to 350 degrees F (static) 325 degrees F (convection). Remove towel and bake for at least 1 hour, Insert a skewer, cake tester or instant read thermometer into the center top of the bread. Remove — if tester is clean, or if the internal temperature has reached at least 200 degrees F, the bread is done. If there is dough on the tester or it has not come to temperature internally, bake for an additional 5 to 10 minutes and test again. Repeat if necessary. Remove pan from the oven to cool for 10 minutes, then remove loaf to cool fully before slicing.

I made the mistake of pressing the dough into the pan a bit (in an attempt to help it spread), so I ended up with a bit of a smooshed loaf. But squat loaf or not, this bread mix is DELISH! I am in love with the crust and the way it tastes nice and fluffy on the inside. I had a slice toasted with PB&J this morning and it was heavenly.

I’ve had so much fun experimenting with these Jules Gluten Free products. As someone who likes to come up with her own recipes, it’s rare that I will rely on a mix or pre-made gluten-free item. But playing around with this stuff made me realize that sometimes it’s OK to rely on something that makes living gluten-free easier. And if the product is a superb one like each of these Jules’ mixes, then it’s certainly a yummy option to have on hand.

In case you missed project à la Jules Gluten Free:

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I returned from vacation late last night and was sad to say goodbye to our little piece of heaven

But I was also excited to return home to Dan, who was only able to come on vacation for three days because of his upcoming Dayton Arts Project, which I haven’t yet had a chance to tell y’all much about (remember these awesome photos?)! When Dan was out of dance for his knee surgery, he used the extra time to put together this project, an initiative that will bring together local artists in one venue, starting with an exhibit that will begin with artwork being presented gallery style and concluding with a performance of choreography, dance and media. Here are a few of the posters Dan has designed for the show:

 

 

Whaddya think? Would these posters make you want to come to the show?

The dancers are arriving tomorrow and it’s GO time. Dan will spend the next three weeks in the studio, working with dancers and choreographers, and also managing the rest of it, including setting up the artists’ work and taking care of all of the business aspects of the project (fundraising, meeting with participants, etc.). And guess who gets to help? :) Needless to say, it’s a hell of a lot of work and we’re bound to be busy, folks.

So, stay tuned — there’s lots of fun to come!