Greetings! Long time, no talk! Tomorrow I have the honor of being interviewed by the amazing Jules Shepard on her blog radio show! We’ll be chatting about gluten-free baking–especially holiday baking!–as well as my new book, Gluten-Free Wishlist: Sweet and Savory Treats You’ve Missed the Most (which comes out next fall 2015).
Details:
The Gluten-Free Voice with Jules
Thursday, December 4, 2014
11 am to noon, PT/2 to 3 pm, ET
Please join us!
Copyright secured by Digiprove © 2014 Jeanne Sauvage
Great about the interview! Autumn 2015 can’t come fast enough Jeanne.
I continue to make your baguette recipe on a monthly basis. I freeze pre-sliced portions.
Also, I cut them up in crouton size and dry on convection bake in my oven to use as the bread for my Christmas stuffing and make bread crumbs out of the croutons. I use the bread crumbs to make my meatballs and the wonderful yeasty flavour imparts a taste as if I had put wine in the meatballs. I make 80 meatballs at a time and freeze once baked. Last week I made ‘Melba Toast’ with the baguette which is so wonderful to have with cheese etc… and pack quick on the go snacks to take with me. What a versatile recipe your baguette recipe is.
Dianne: Awesome! I love that you use it for so many things!