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This challenge was a nice one. I had already figured out a gluten and dairy free crust that my family really likes, but this one makes a good crust that is egg free and one you can freeze the unbaked dough. Nice!
I didn’t get too creative on the toppings. I have kids and one will only eat “cheese” (cashew cheese sauce) and pepperoni on her pizza, NO tomato sauce or anything else. Everyone else like lots of toppings, from roasted peppers, mushrooms, artichokes, spinach, etc. Really anything you can put on a pizza. (Except my husband, who thinks Canadian bacon and pineapple pizza is an abomination. I wonder where my picky daughter gets it from?) We had a wedding to attend and the girls were sitting at the kid table that had pizza. Using one of the 6 crusts, I divided the dough in half and made two individual pizzas with pepperoni that I had cut into heart shapes. That was as fancy as I got this time.
I will be making this again. The only thing I changed from the gluten free version of the recipe (thank you for adapting it for us GF bakers Gluten a go go!) was that I used millet in place of certified gluten free oat flour. There isn’t as much GF oats available in my area right now, and they are a bit out of budget. However, I do have a ton of millet flour at the house. This turned out to be a good way to use it. Also, because I have a pretty hefty family of BIG eaters, the crust was a little on the skimpy size for them, and too thin. Remember, though I have a triathalon freek husband and two kids starting puberty in the house, so food-wise they eat A LOT! I will be freezing the dough by dividing into 3 portions, not 6 so that the crust is slightly thicker and much bigger around for my pizza vultures.
Thank you for this challenge, Bakers! This month was hosted by Rosa’s Yummy Yums. She was originally to host with two other bloggers, but one has opted out of Daring Baker’s for now and Sherry of What Did You Eat passed away just a short time before.
Of picking the recipe, Rosa said, “As you all know by now, Sherry passed away tragically on the 20th of July 2008 after having been struck by a massive heart-attack. Glenna, on her side, has decided to quit The Daring Baker’s and to stop her baking adventure for personal reasons. So that’s why I am all alone on that challenge. Prior to her sudden death (9 days before), Sher had shared with me her recipe idea for the October challenge that she, Glenna and myself should have hosted together. When she died, it was clear for me that I would respect her choice and that I would still submit her recipe. This is my last ode to a very appreciated blogger, DB member, skilled baker and cook whom I miss a lot!
Thanks to Sheltie Girl (Natalia) at http://www.glutenagogo.blogspot.com (USA) for her precious help and for giving me a glute-free version of this recipe!!!”
THE CHALLENGE: You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.
THE RULES: This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc…) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).
JUST USE YOUR IMAGINATION!!!
POSTING DATE: Wednesday, October the 29th 2008
EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.
RECIPE SOURCE: “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter). (or 12 personal sized crusts and 3 large crusts for MY family!)
4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour (I used millet flour), 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
2 tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar (or use agave syrup)
cornmeal for dusting
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2. Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.
3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.
4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.
8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.
9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
10. Generously sprinkle the back of a jelly pan with cornmeal. (I oiled my pan instead) Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough) on oiled jelly roll or parchment paper.
11. Lightly top it with sweet or savory toppings of your choice.
12. Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and gfcf cheese) are sufficient.
13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.
NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.
If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the ‘cheese’ caramelizes, then you will need to raise the stone or jelly.
14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.
Okay, first of all, isn’t that picture funny, or is it just me? It’s like Dog’s Playing Poker! Okay, now that I got that out of my system:
Today I am posting my version of a great bread by Carrie of Ginger Lemon Girl. Please go and check out her sites, they are wonderful. Ginger Lemon Girl is her food blog dedicated to all things gluten free. She even has a handy recipe index for you. You need to try the Ginger Lemon Muffins (when I make them, I sometimes don’t share with the kids!), Apple Berry Fruit Leather, Gluten Free Bagels, not to mention last year’s Thanksgiving and Christmas Cookie roundups.
Her other blog, Heart of a Servant, I also really enjoy. It shares more of her and her husband’s life and faith, and has some great frugal tips that we could all use. She also has instructions on how to make a Home Management Binder. Great, great tips!
I contacted her and asked if I could post my version of her Artisan Maple Oat Bread. When I make it dairy free, I simply replace the 3 tablespoons melted butter with 3 tablespoons olive oil. The biggest change that I do is HOW is make it. I use a sponge and then an extended rise time to really get it to puff up. I have liked using this technique on our gluten and dairy free breads as it really seems to make a nice product that stays fresher longer, seems to stay moister longer, rises well and seems to break down and mellow any strong flavors some of our flours seem to have.
When I first saw this bread. it reminded me of a bread that was my family’s weekly staple back in the gluten-filled days – a honey whole wheat. I had tried to replicate it without much success, at first mostly because gluten free oats were not to be had. But I was still struggling with the proportions of a gluten free version when I realized I could very easily convert Carrie’s recipe. So, thanks to her, our family has a new bread that reminds us of the “old days.” Thank you, Carrie! And thank you for letting me share this…
I have taken pictures of each step. I had to use a camera phone, so they aren’t the best photos, but hopefully you will get the idea. For a great step-by-step tutorial on baking gluten free bread, check out Carrie’s instructions. (Didn’t I tell you her site was a gold mine?!)
Adapted by Angela Litzinger
1/4 cup plus 2 tablespoons warm water (for proofing yeast)
2 1/4 tsp. active dry yeast (Angela’s note: if doubling the recipe, I DO NOT double the yeast)
1/4 cup plus 2 tablespoons honey
1 1/2 tsp. white wine vinegar (Angela’s note: I usually use cider vinegar)
1 1/4 cups GF certified oat flour (I grind my oats in a blender)
3/4 cup millet flour
1/2 cup tapioca flour
1/4 cup + 2 Tbsp. brown rice flour
1 Tbsp. xanthan gum
1 1/2 tsp. salt
1/2 cup club soda, room temperature
2 eggs, beaten
3 Tbsp. butter, melted
1 egg white (Angela’s note: If doubling, you DO NOT need to double this. There will be plenty for several loaves)
1 tsp. warm water (Angela’s note: If doubling, you DO NOT need to double this. There will be plenty for several loaves)
2 Tbsp. GF certified oats
Put water into a mixing bowl. Sprinkle yeast on top. Let sit 5 minutes until bubbly. Mix in honey and vinegar. Mix in the oat flour until well blended and smooth. This will be pretty thick.
Cover the bowl and allow to stand on your counter from 2 to 4 hours.
When the sponge is ready (or when you are ready to deal with it), it should have bubbles throughout it.
Whisk all dry ingredients together in the bowl of your stand mixer. To your sponge add the club soda, oil, and beaten eggs. Mix thoroughly.
On medium speed using the paddle attachment, slowly add wet ingredients to dry. Beat together for 5 minutes. Dough will be like a thick cake batter. (Angela’s note: I think it is much thicker than a thick cake batter. More sticky and heavy. Here’s a picture of the dough when mixed:)
Using a greased flexible spatula, gently scrape dough into prepared cake or bread pan and spread artistically into a large circle. Add artistic swirls if desired. Spray one side of a piece of plastic wrap with non-stick cooking spray and place loosely over dough.
Place covered dough into the refrigerator. Allow to rise. The dough should (at least) be doubled in bulk. This can take several hours. (Now, this sounds like a long time, but it gives you more control to bake when you are ready too. I can mix up this dough, place it in a pan, cover it in oiled plastic wrap in the refrigerator and go to piano lessons, or the grocery store, or read to my little one without worrying about it. Nice, huh? And the slow rise allows a nice flavor to develop.)
Remove dough from fridge and place on countertop still covered. Allow to sit for about 30 minutes to warm up a bit.
Preheat oven to 350 degrees (using an oven thermometer if necessary — correct oven temperature is very important in baking bread!)
Remove plastic wrap from dough. Mix egg white and 1 tsp. warm water together.. Gently brush over risen dough. Sprinkle GF oats artistically over the top of dough.
Place in preheated oven and bake for 35-40 minutes (I usually bake for about 5-10 minutes more. I think because of the presoaked dough) until a toothpick inserted in the middle comes out with only a few crumbs. Let bread rest for 30 minutes on cooling rack before slicing. Enjoy!
(From Angela) one more tip I have for you: If you take some ice and put it on an old baking pan you don’t mind warping, and put it in the oven (on the bottom rack) with the bread (on the rack next one up from the bottom one), you will get steam in your oven which I find eliminates the weird hard top gluten free crusts can get sometimes.
My completed bread. I doubled and made one round (8”) and one loaf (8 1/2” x 4”):
Thank you, again, Carrie, for letting me share this. And thank you for helping me figure out how to have a family favorite once again. Everyone else? Head on over to Ginger Lemon Girl and find out what a gift this talented blogger is to us!
Yeah, for me she’s like a rock star, but in a gluten free baker, cookbook author, food manufacturer consultant extraordinaire sort of way. She is the author I always recommend when people ask me what gluten free cookbook to get because her recipes work, are tasty, and she usually has alternative ingredients if you have other allergies or intolerances. And she couldn’t be a nicer person. I was so pleased to meet her.
At the Gluten Free Culinary Summit, Carol Fenster shared a great recipe from her new cookbook 1,000 Gluten-free Recipes. It is the gluten free twist on the no-kneed five day bread that has been all over the recipe boards credited to professional baker Jim Lahey. It makes a bread that uses an extended fermentation, making a bread with a nice slight sour dough type of flavor and a good texture. Also, the bread can sit in your fridge for up to five days allowing you to bake off the bread as you need it. You can bet I am going to have fun experimenting with this recipe!
You can get this fab recipe and 999 others in Carol Fenster’s new book 1,000 Gluten-free Recipes. I gotta tell you, back when we first started being gluten and dairy free, if it wasn’t for her pizza crust recipe, I don’t know what we would have done. Also, all of her substitutions (tips on how to do things, egg, dairy, etc. free) helped me feel much more confident when I was ready to branch out in experimenting with gluten free baking on my own. Thanks, Carol!
Carol very kindly gave me permission to share with you a table she made on how she thinks about blending flour blends. I find this very informative and I am sure this will be a great asset to my baking experimentation. She says, “My formula for flour blends is part art and part science, developed over nearly 20 years of gluten-free baking.”
* * * * * * * * * * * * * * * * * * * *
A formula for blending flours to maximize their performance traits:
•High-protein, mild-flavor flour gives structure/stability to baked goods – 30 to 40%
•Starch-based flour (potato starch or cornstarch) lightens/softens crumb –30 to 40%
•Tapioca flour provides mouth-feel, crispier crusts, and better browning – 30 to 40%
• Additional, complementary flours for fiber/nutrition/taste (optional) – 10 to 15%
* * * * * * * * * * * * * * * * * * *
(Shameless plug from me, because I love it so much:)
You are going to want this one! It’s the Joy of Cooking for the gluten free world. This cookbook is HUGE!
Some things I can’t wait to try:
Mesquite Flour Apple Muffins
Chocolate Latte Muffins
Mexican Chocolate Layer Cake with Cinnamon Frosting
Thank you, Carol, so much for sharing this information with us. I appreciate all you do for the gluten free community!
If you would like to contact or learn more about Carol Fenster, please check out her website at savorypalate.com.
I admit, I am a big-time wimpy mama. I have been loving “Princess Power Week” with the girls, but I am also missing my boy. Just a few more days and he’ll be back from camp. I can’t wait! Of course, none of them will be as CLEAN as they are in the photo. My son will have to be deloused before being let back in the house. There can never be enough hot water and soap after getting home from camp!
Last night for supper we had my version of Moo Shu Chicken done in the slow cooker. I also made wraps (instead of using warmed corn tortillas, which you could also use). The wraps are an adaption of an Asian-style steamed dumping recipe I have been experimenting with, but rolled very, very thin. It’s really how amazing how easy this is to work with and how thin you can roll this dough without the benefit of gluten and without xanthan gum. If you can’t have corn, this would make a nice corn tortilla substitute. I think I also need to see how it works for egg rolls and wonton wrappers next month. I would be in heaven!!
Head over to Sandra’s for Slow Cooker Thursday and see what is in everyone else’s crock pot!
Slow Cooker Moo Shu Chicken
I think that chicken thighs would be a better choice, as the texture would hold up nicer and be more “authentic,” however, free range chicken breasts were on sale at my local store, so that is what I used. If you use thighs, you may need to cook for slightly longer to be able to shred the meat. This made enough for my family to have leftovers for lunches (of course, my human garbage disposal is gone for the week…)
1/2 cup gluten free low sodium soy sauce (such as San-J)
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons fresh ginger, very finely minced
2 cloves garlic, minced
2 1/2 pounds boneless, skinless chicken breasts
1/4 cup chicken stock or water
2 tablespoons cornstarch or arrowroot powder
6 T thinly sliced green onion
One recipe of Moo Shu Wrappers, cooked
gluten free hoisin sauce or plum sauce, optional
Shredded zucchini, carrots, Napa cabbage, mung bean sprouts or prepackaged veggie slaw
Mix soy sauce, honey, rice wine vinegar, sesame oil, ginger, and garlic in the bottom of your slow cooker (I used a 6 quart). Place chicken breasts in mixture, stirring to coat chicken breasts on all sides with sauce. Cover slow cooker and cook for 3 hours on high or 6 hours on low until you are able to shred chicken with a fork.
Remove chicken from slow cooker and shred meat. Set aside. Whisk chicken stock and corn starch together. Add to sauce in slow cooker and mix. Return shredded chicken meat to slow cooker, add green onion mix well and cover slow cooker. Cook on high for 1/2 hour until sauce thickens slightly.
To assemble: On Moo Shu wrapper, spread a small amount on hoisin or plum sauce (optional, to taste), add moo shu chicken, top with veggies of choice , wrap or fold and eat.
Moo Shu Wrappers (I am not sure how many this makes at this point as the cute little vulture girls were gobbling them down as I was making them. I had enough for dinner and have about 1/3 of the dough well wrapped in the fridge to cook up today.)
1 cup finely ground rice flour
1/4 cup sweet rice flour
1 1/4 cups water
1/2 – 1 cup tapioca flour/starch
Place rice and sweet rice flour in a pan. While mixing, add water. Cook over medium heat, stirring constantly until flour is cooked and very, very sticky. Remove from heat. Place sticky dough into a mixing bowl. Add 1/2 cup tapioca flour to bowl and mix with paddle attachment of your mixer. Allow dough to cool. When cool, remix. If dough is too sticky to handle, sprinkle dough with 2 – 3 tablespoons of tapioca flour at a time and mix (this will depend on the humidity in your area). When you have a dough you can pull off pieces and not have stick to your hands (think play dough consistency – Yum), it is ready.
Roll slightly smaller than walnut sized pieces of dough, flatten into a disk, place on lightly “floured” (use tapioca flour/starch) plastic wrap, roll out dough with a rolling pin, rotating dough/flipping dough over so that wrap is evenly rolled out, using plastic wrap if needed to help pick up dough. I made 5 – 6” rounds.
Cook wraps in a dry skillet until dry and starling to lightly speckle, then flip and cook on the other side. Place cooked wrap on a plate covered with a clean towel to keep warm while cooking the rest of the wraps. Or cook, cool, stack, cover well in a ziplock bag and refrigerate until you use. Warm briefly before filling.
About this size for the dough… Look how thin it rolls out! Whoa!!
Sorry about the photo quality, I was making dinner, rolling dough, and trying to take pictures with my phone, not my camera (which I couldn’t find). Not the best combo!
I have had so many people ask me if I had a bread recipe that has the following requirements:
1) Pretty easy – very step-by-step.
2) Doesn’t have too many of those “weird” ingredients
3) That actually tastes good enough so the grown ups and kids will eat it.
4) Doesn’t crumble.
5) Pretty easy. Did I say that?
Well, I have been working on that one. No, there is not any gelatin, extra egg whites, dried fake “milk” powders, eye of newt or dragon drool. There still is xanthan gum. Let’s face it, GF bread will crumble into a thousand pieces without it. So, for the most part this fits the bill. It’s just a regular bread, nothing fancy. You can add stuff to it and roll stuff in it. Over the next couple of weeks I will post variations on the basic dough. I hope it works for you.
This reminds me of a brioche type of white bread – the eggs, you know. I don’t have an egg free version yet that I am happy with. I will post it as soon as I can get it just right.
Easy GFCF Bread
In a small bowl or one cup measuring cup mix:
1/2 cup warm water
2 teaspoons sugar
2 1/2 teaspoons dry yeast (or one packet)
Let the yeast mixture stand while you assemble the rest of the ingredients.
In a medium bowl mix well:
1 1/2 cups warm water, rice or almond milk
4 tablespoons oil (I usually use olive)
1 teaspoon cider vinegar
In the bowl of your stand mixer, blend well:
2 cups finely ground rice flour, white or brown
2 cups tapioca starch
4 teaspoons xanthan gum
1 1/2 teaspoons salt
1/2 cup sugar
Add the yeast mixture and egg mixture to the dry ingredients. After wet ingredients are incorporated, beat on high for a minute or two until smooth. This will be pretty sticky. Place into a well oiled bread pan. Drizzle the top of the dough with additional oil and smooth out with your oiled hands or an oiled spatula.
Score the top of the bread dough with sharp knife making a cut the long way on the dough about 1/8” to 1/4” deep. This will create that split-to look and give the dough a place to expand. If you don’t, it will expand any which way it can.
Cover pan loosely with and oiled piece of plastic wrap and let rise in a warm place for 30 minutes. Place into a 400 degree oven and bake for 60 minutes. (It can go from 55 to 65 minutes depending on the oven.)
Allow to cool before slicing.
Before we attached my blog to this site, I had this recipe posted. I guess I must never have transfered it over again. Oops! It’s that pumpkin-y time of year again and my mom wanted me to post it. You guess you can’t say “No” to your mom!
I am making these pancakes today with the girls topped with a mixture of cooked apples, maple syrup and cinnamon. Maybe some chopped toasted pecans also. I wonder what my son is having at boy scout camp…
This recipe doesn’t need eggs as the pumpkin keeps everything bound together, tender, and tasty.
Pumpkin Waffles (or Pumpkin Pancakes)
1 3/4 cup bean based flour blend (or 1 cup garbonzo bean/fava bean flour, 1/2 cup potato
or corn starch, and 1/4 cup tapioca or arrowroot flour)
2 teaspoons baking powder
1-teaspoon pumpkin pie spice
1/2-teaspoon xanthan gum
1-tablespoon sucanate, maple syrup, maple sugar (or sweetener of choice)
2 tablespoons oil
3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed)
1 1/4 cup dairy-free milk of choice
1 teaspoon gluten-free vanilla flavoring
In a medium sized mixing bowl, mix the first five ingredients well. In a blender or
separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until
smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.
Cook on a waffle iron according to manufacturer’s directions.
Alternate: Make pancakes instead instead of waffles in a lightly oiled pan.
Pumpkin Pie Spice Mix
1-tablespoon ground cinnamon
1 1/2 teaspoons dried ground ginger
1-teaspoon ground, nutmeg
3/4-teaspoon ground allspice
1/4-teaspoon ground cloves
Mix everything together well. Store in a tightly sealed container.
Pumpkin Waffles/Pumpkin Pancakes
Saturday, October 13, 2007
Friday, April 13, 2007