Susan HartFor the Nevada Appeal

Back to: News
January 9, 2013
Follow News

Susan Hart: Gluten-free baguettes

I realized in the last season I had some sumptuous restaurant dining experiences. I also realized (not to whine, of course) that I invariably feel a bit left out when the pre-dinner bread comes to the table and because I am gluten-intolerant, all I can do is smile wistfully as I pass the bread-basket.So, I baked some baguettes and made some amazing toppings as the appetizer course for a dinner last week. There was white bean mash (cannellini beans, garlic, olive oil and lemon), green olive and artichoke tapenade (recipe below), and of course butter. Another favorite is lox, cream …

Explore Related Articles

Trending in: News

The Nevada Appeal Updated Jan 9, 2013 03:45AM Published Jan 9, 2013 03:38AM Copyright 2013 The Nevada Appeal. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.