Archive for October, 2008|Monthly archive page
I got my new stove on Tuesday, and man it’s a sexy beast… I got it on scratch and dent and saved over 60%!!!!!!!!!!!!!!! YAY! I love scratches and dents!! THEY ROCK!
What food do you miss most as a Celiac? Mine is pizza… but not just any pizza: I miss beautiful, delicious, butter-soaked deep dish pizza… with simple toppings, a sweet tomato sauce and soft and crunchy crust. So, I made one… cuz I’m cool like that.
1 1/2 c. rice flour
1/2 c. acorn flour (found in Asian markets)*
1/2 c. tapioca starch
1/2 c. corn starch
1 tblsp. xanthan gum
1/2 tblsp. salt
1 stick butter, divided into 3 tblps and 5 tblsp and melted
1 1/2 c. lukewarm water
2 tblsp. granulated sugar
2 tblsp. active dry yeast
3 egg whites
1 tsp. white wine vinegar
spices to taste (ie. black pepper, dried basil, dried garlic, dried rosemary)
pizza sauce (canned or homemade)
assorted pizza toppings
1. Combine flours, starches, gum and salt in the bowl of your mixer. I’m too lazy to own a sifter, so instead, I mix them up on low to aerate and combine everything.
2. While you’re mixing flour, proof your yeast. Combine the lukewarm water and the sugar and stir. Add yeast and stir again. I like to use a big mug for this, but use whatever you’ve got. Your yeast is proofed (that is, it’s awake and active) when it starts to foam and sorta looks like a smelly beer.
3. While your yeast is proofing, crack your eggs into a bowl. Remember, one whole egg and 3 whites. To seperate the yolk from the white, crack the egg in the middle and gently pull the two halves apart above your bowl. Pass the yolk between the two pieces of shell a few times, until most of the white is out. I’ve never successfully gotten it all, so don’t sweat it if a little bit of white is left. You can freeze the yolks for use later, or toss them. I never use as many yolks as whites, so I opt to feed them to my garbage disposal. Also, don’t freak if a little extra yolk falls in the bowl, you’re not making angel food cake, it’s not that critical (but that’s no excuse to be sloppy).
4. Add your 3 tblsp of melted butter and your vinegar to the flour and combine. Add eggs and combine. Add your spice selection and combine. Add yeast slurry. Mix well, and for longer than seems right. Somewhere in the neighborhood of 5 minutes should be about right.
5. In the meantime, prep your pizza pan. If yours is 1000 years old like mine, you should spray it liberally with nonstick cooking spray. If it’s nonstick and still in good shape, don’t spray it unless you want your pizza to stick (it’s sort of counter-intuitive that way). Preheat your oven to 400 degrees F.
6. When you’re done mixing up the dough, which is a weird word for something that’s more like sticky mud, use a spatula or gloved hands to work it onto the pizza pan and into a circular shape. I use my hands, but that’s just me. It’s not going to be perfect, so we just need to accept that. Allow the dough to rise for about 30 minutes uncovered. Brush the dough with part of the 5 tblsp of butter, leaving enough to brush the crust around the outside again.
7. Parbake your pizza crust for about 25 minutes for a chewy pizza, longer for more crunch. I would think another 10 minutes or so wouldn’t hurt it any.
8. Top your pizza, starting with your tomato sauce (you won’t need as much as you think, so go easy on it), then toppings and cheese. I like to alternate between toppings and cheese for a layered effect. Brush the crust that’s around the edge with the remainder of the butter and put back into the oven for about 10 minutes or until your cheese is bubbly (if you’re using cheese). Allow to cool for 10 minutes before cutting.
* Note: Acorn flour has so far been the best option for this dough, however, if you cannot find it and don’t want to make your own, any high protein, moderate to high fat flour should do just fine. I’ve used garbanzo with a lot of success, but the flavor is not as good. Also, acorn flour may be found as Acorn Starch due to a common mistranslation. *
9. Other uses for this recipe include sandwich bread (dump in a loaf pan, allow to rise for 90 minutes, bake for 45 at 400 F) or rolls (fill cupcake tins about 3/4 of the way, allow to rise 90 minutes and bake for something like 25-35 minutes at 400 F). You’ll know that the bread is done by thumping it. If it rings hollow, you’re probably there. This makes an incredible loaf of crusty bread. Very nice for sandwiches and for rolls to go with soup.
Check it out! A recipe flingin’ contest! Thanks go out to GFR blog for the heads up! Let us know if you enter so we can wait with bated breath to see the winners! I may enter my pizza if my recipe doesn’t become property of the contest. (Pizza tutorial to follow)
Also, so you know, it is Breast Cancer Awareness Month… so be sure to feel your boobies!!!
The kitchen chaos is over! We’re back in the proverbial gluten free business. Here are some pics! Now, I just got the table set back up, so there’s tons of clutter. Don’t hold it against me, it’s been a rough week.
On an even better note, we somehow bought a new range over the weekend, too. We had been looking for a decent range in the $400-600 price range and kept coming up short. That is, until I went to Sears to check out the scratch and dents… here’s my new range, coming Tuesday. Clicky
I paid $619 for it. Sick, I know. So, so sick. I’m hoping to get at least 20 years out of it as opposed to the three we got out of the old tiny range, which has actually been disfunctional since it came to live in this house two and a half years ago.
See, I was making quesadillas and I left the broiler on in between quesadillas… but we’re talking about an amount of time that can be expressed in minutes, if not seconds… and the whole thing shot out smoke and twisted about five degrees. I managed to get the door to shut, but when I pulled it away from the wall during this project, I discovered that it had scorched the cabinet and the side of the range. We had to get a different range because that whole thing just scared me (plus, how well could it be holding the heat in, really?)
Hideeho. I’m beat and dirty and tired of tiling the kitchen. I’ve finally got into sort of a swing, but the rain has slowed down my drying time, so I’ve got at least one more day if not two on the project. However, it looks super awesome and far better than I could have imagined that commercial grade tile could look in a residential cottage kitchen. It’s so cute I wanna cry. Here are the photos (it’s not been cleaned yet, so there’s glue residue here and there, it’s not discoloration).
It’s been an eventful week at Ye Olde Gluten Free Blogge. I discovered, much to my shock and horror, that the washing machine was leaking out of its back and bottom and apparently had been for some time. Thankfully, it’s still under warranty, but it still was really upsetting. My kitchen floor, already gasping for air, was completely ruined. As luck would have it, we were getting ready to replace it anyway… this just moved the time table up a little.
My old floor was one of those laminate floating floors, and it was horrible!! The water from the washer ended up collecting under it and got under the plasticy stuff that you put between the laminate and the subfloor. The floor was soaked!! I spent the day alternatively dousing it with bleach and running a fan across it to dry it all out. It is mostly dry now and I imagine it will be all dry by tomorrow AM. About a quarter of my kitchen is currently under quarrantine until it dries.
Here are some pictures, however, of the new floor as it goes in. This is today’s work, we removed the old floor, hauled the appliances around, dried out the wet part of the floor (and bleached and treated it for mold), and I layed as many of the “whole” tiles as I could fit in the space I had.
Isn’t remodeling your house while you live in it fun?