Donnez-moi du pain!

Oh, the agony of gluten free, sometimes...

What I would do for a crusty end of baguette, 

torn lustily, devoured with passion,

dripping with olive oil,

kissed by sea salt...

Forbidden pleasures in Montmartre

Forbidden pleasures in Montmartre

My loves, I am working on a gluten-free, vegan baguette for you! 


There is, quite literally, no decent bread alternative on the market. Anywhere.

Commercial gluten free breads make me sad.

They’re frosted over in the the health food store,

packed with creepy ingredients.

But...they’re there.

Tempting with their promise of culinary prowess.

It’s hard to resist their charms,

but be strong, Pretty Ones.

They will disappoint.


I am almost there...

While you wait so patiently,

I have a tasty little surprise for you.

A twist on a beloved Mediterranean staple. This one most closely resembles the  Sicilian panelle, though variations on this are found throughout the region, from Morocco to Israel.

This is so simple and tasty, I cannot wait for you to try!

Cheeky Ceci Pane

  • 3.5 C chilled pure water
  • 1 tsp Celtic salt
  • 2-3 C garbanzo flour 
  • Organic unrefined coconut oil for cooking

Mix the water and salt in a bowl. Gradually add the flour-don’t make lumps-whisking constantly. You’ve gotta get a good wrist action going here...

Remember that scene in Audrey’s “Sabrina”...the one where she’s at cooking school in Paris, and trying so hard, and her instructor tells her “Eeets all in the rheeezst?”

Like that.

It should look this way:

Refrigerate this for 1/2 hour.

Melt coconut oil in a large skillet (or, better still, a big griddle) on a medium heat, then drop small ladle-fulls of batter into the heated oil.

It’s kind of a cross between making a pancake and a crepe. You can thin the batter by using only the two cups of garbanzo flour, or make them thicker using all three. Experiment! Make teeny little round ones, or large, tortilla sized! Cook them for about 4 minutes per side. Add oil as you need it.

Cool these as you are cooking them on a plate. They will become crispy as they cool, even more so if you allow them to get really brown, and use a little less oil.

Or, if you want to use them as more of a wrap, keep them moist by putting them in a lidded container as soon as they cool.

This is so purrfect with sliced avocado and a few red pepper flakes, or dijon mustard and sliced tomato, with your salads, or toasted with a bit of preserves, with hummus or tapenade, or just as they are!

Try the larger ones as a salad wrap, filled with dark greens, crunchy veggies, and a drizzle of lemon.

Lots of protein and luscious beauty fats in here-enjoy them, Kittens!

(Speaking of, my cat Pedro loves these. Just a thought...)


Heavenly variations:

1 Tbsp garam masala + 1 tsp curry powder

Zest of 1 orange + 1 Tbsp fennel seeds


I'm ready to dive into these right now...

C'mon over!

xxx Alise

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