9/23/10

Gluten Free Quiche

Yes, we managed it. I kvetched and I complained, and I badgered relentlessly.

"We keep doing Entree specials with gluten. It's not right!" With all the hundreds of gluten free recipes that man uses on a regular basis, it made absolutely no sense why a simple quiche crust should cripple his creativity. "OK, let me check the Google." He checks the google. Xanthan gum. Something about millet flour. What the heck is sorghum?

"Just make something up! You created a gluten free brownie. A gluten free truffle cake. Go pull something from your imagination. I know you can do this."

He grew thoughtful. "If I use that tart pan, and get some cornmeal ..."

"Yes! Use the tart pan. Get the cornmeal."

As we speak, said gluten free quiche is merrily baking away in the oven. There is absolutely no reason to think that you can't do something until you actually try. Then, if you fail, you analyse why you failed, and try again. Then once you succeed, you begin to fine-tune, and perfect. Once it's perfect, you make sure you can replicate your results, consistently. Then you try something new, and more exciting.

And never say "I can't."
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