Glass Art

I was recently involved in a small catering job at the arts café, community hub and garden for the community where I volunteer. My role was simple, sandwich fillings, jams, pickles, shopping, homemade weed pies (including the gluten free pastry) etc. Then there was the making of the sandwiches, plating of all the food, with the help of my fellow volunteer, Shirley, who had made the slices and scones for the event.

While the food was being served, I opted to stay in the kitchen and clean up.  Of course, cleaning up means doing the dishes, and with only a half sized dishwasher on site, I opted to hand wash everything. As I mentioned above, this is also an arts café and one of the very talented artists, Peter Alan Cummings, wandered in for a chat. Seeing me doing the dishes, he asked for a tea towel and proceeded to dry the dishes as I washed. Peter and I often take time to chat in the café or garden at Segue, and on this occasion, the conversation turned to French artist Émile Gallé (8 May 1846 – 23 September 1904). Continue reading

Gluten Free Baguette


Gluten Free Baguette
Prep Time
10 mins
Cook Time
45 mins
Category: Breads & Doughs
Style: Gluten Free
Quantity: 2 baguettes
Author: sbaskitchen
  • 280 g rice flour
  • 110 g tapioca flour
  • 3 tsp xanthan gum
  • tsp salt
  • 1 tbsp sugar
  • 1 tbsp dry yeast
  • 400 ml lukewarm water
  • tbsp olive oil
  • 2 egg whites, lightly beaten
  • 1 tsp vinegar
  • Canola spray, to grease the pans
  • Extra olive oil, to finish
  1. Line the baguette pans with baking paper, folding the ends to enclose and prevent spillage.

  2. Using a stand mixer, blend the rice flour, tapioca flour, sugar, yeast, xanthan gum and salt on low speed to combine

  3. Add the water, olive oil, egg whites and vinegar to the dry ingredients.

  4. With the mixer on high (Kenwood speed 5), beat the mixture for 3 minutes. (The mixture will resemble whipped cream in appearance.)

  5. Using a wetted spoon, spoon the dough/batter into the lined French baguette pans. Smooth the top with a wet spatula.

  6. Drizzle over a little olive and, using a flexible spatula, carefully coat the top of the baguette with the oil.

  7. Preheat oven to 200˚C.
  8. Set the baguettes to rise in a warm place until doubled in size.

  9. Bake for 45 minutes in preheated oven.

  10. Remove from the pans and allow to cool completely on a wire rack.

  • The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a wetted spoon or plastic plastic spatula. I have a jug of warm water on the side and dip the spoon into the water each time, this stops the dough from sticking to the spoon. The dough rises quite fast and will at least double in size.
  • Allow the bread to cool completely before cutting.  In fact, if you can wait, it's best cut the following day.  If you can't wait, when it is at room temp, refrigerate the loaf for an hour or so,  It makes it much easier to slice.
  • Remember, the mixture for this bread is not so much a dough, as a batter.
  • If you don't have a good stand mixer, don't be tempted to use a hand held mixer, it is best to hand mix the batter using a large whisk.  While it won't give such a smooth batter, the baked result is just the same.
  • I also use this batter to make a gluten free style focaccia.  I just spread the batter onto a baking paper lined baking tray, oil the top of the batter, and once it has risen, poke in sprigs of rosemary, pieces of Queso Blanco (you could use ricotta, feta or such), and sprinkle with pure salt flakes.