Eric Braddock and Adrienne Novak coming at you with the elements of our life at the bakehouse, baking delicious gluten-free goods, as well as all the adventures in between. We’re a couple of #roadtripgypsies who recently bought an RV! We’re also both professional chefs who fell in love and made the biggest leap of our lives together…from food preparers to food manufacturers. We started the bakehouse in our one bedroom apartment in 2011, and today we have a 20,000 square foot facility producing gluten-free goodness for the masses. Please enjoy the following updates on our lives as proprietors, chefs, best friends, nomads, and worshipers of Mother Nature.
No Gluten, No Regrets!
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SHIPPING IN THE BAKEHOUSE
Shipping for us has never been busier! We are used to baking and shipping large quantities to distributors, but with the onset of COVID-19 our shipping turned, almost overnight, into a much LARGER scale operation, with even more demand. Our biggest shipping day is on Monday, so even if your orders are placed throughout the week in most cases it will still go out on Mondays. This is because of the delicate nature of our preservative-free breads. Once you receive your breads, feel free to indulge immediately, but be sure to get the rest of the loaf in the freezer. We recommend separating the slices into the increments you will use them in and then wrapping those increments with plastic wrap or baggies. Once they’re wrapped place them back into the Eban’s bag, and then put them in your freezer. This way you can just pull out what you'll need when you need it! From our midwest location most shipments arrive in two days; however, some areas on the west coast stretch out to a three-four day delivery. If you have any questions, just reach out and ask us!
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OUR DINNER TABLE
Chef Braddock's Crab Cake
This authentic Crab Cake recipe is made gluten-free by replacing traditonal binders with Eban's Oat Bread. The cakes are packed with flaky fresh crab meat, garlic, shallots, celery, Dijon mustard, Old Bay seasoning with a touch of red pepper relish to give it a hint of heat. Here it is topped with Dijon Mustard Sauce and served alongside a simple salad and a dish of Garlicky Herb Butter Baked Escargots (with Eban's Oat Bread for sopping up all that delicious butter!)
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OUR BREAKFAST TABLE
Crab Cake Benedict
This Crab Cake Benedict is a great breakfast to make with any leftover crab cakes. Make a quick sauce by mixing 1/4 cup Duke's Mayonnaise, 2 Tbs Salsa and 1 tsp Red Pepper Relish. Poach an egg, place it on top of the crab cake and cover generously with the sauce.
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OUR MUSIC
We recently discovered an amazing trombone player! While you have some quarantine time, check out Troy "Trombone Shorty" Andrews. He’s an incredibly talented young man out of New Orleans who carries on the spirit of NOLA like only a local boy can! We pulled up a YouTube video of one his concerts in New Orleans, and it was a great way to spend happy hour at home!
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OUR KITCHEN
Searing Essentials
To sear or not to sear? We’ve heard this many times as professional chefs. The answer is “Only if you want the best flavor for the meat.”
You want to sear because of the Maillard Reaction, which is a chemical reaction between amino acids and reducing sugars. This reaction gives flavor to meats, breads, even marshmallows! If you want the
best flavor…sear.
How to Sear:
- Heat cast iron skillet to med-high heat (a small bit of smoke should be coming off the pan when it’s ready)
- Season steak liberally with salt and pepper
- Oil pan, placing steak seasoned-side down. Do not touch the steak again until it’s time to flip it!
- Season other side then flip (adding oil if needed)
- Cook to your desired steak temperature
Smoking Tip:
You can tell if the sear is too hot and turning to a burn by the color of the smoke. White is good, brown is a warning, black is burnt!
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OUR FRIENDS
Lopaus Point Waffles
Stacie Skinner, creator of Lopaus Point Waffles, has created a sense of community with her delicious gluten-free waffles. The love she exudes for people and her product is contagious. She’s an incredible advocate for equal opportunity employment, and the gluten-free community is lucky to have her on our side. These delectable waffles make regular appearances on our breakfast table.
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