It’s Pizza Time!

Pizza!

As promised, I’ve successfully made some gluten free pizza crust. I was amazed at how simple it really was. I started with a recipe that I found in the recent version of the Joy of Cooking that I bought, probably 10 years ago. I was very surprised to find some gluten free recipes in there. So, I started by following their basic pizza crust recipe. It turned out to be pretty good, much like a traditional pizza crust, a little chewy in that pizza crust sort of way. Yum!

Baked white crust

Rising dough

 

Since I prefer a crust that isn’t quite so white, I made a second one that added different flours to improve the nutritional value. I’ve been experimenting to get to know the different flours, so I chose teff and sorghum. I like the flavor of these flours and they both have great nutritional value. According to Wikipedia, Teff is a grass native to Ethiopia. Sometimes it is called Lovegrass – perfect, huh? It is high in dietary fiber, protein, iron and calcium.

 

Baked Teff/Sorghum Crust

 

Sorghum is also native to Africa and has been produced in America primarily as cattle feed. In India, however, it is a staple, often used to replace wheat in China, and in Korea, sorghum is often cooked with rice. Sorghum is known for its high protein content is a valuable grain in times of scarcity.

This crust, also quite tasty, ended up being reminiscent of a whole wheat crust. Not as chewy as the white crust, though full of flavor and a lovely crunch in the crust. I think that, though I liked both of these crusts, I prefer something in between. Next time, I will combine these recipes and I expect then it will be perfect!

 

Pizza Toppings

Toppings are an important part of making good pizza. In many ways, I am a  pizza traditionalist at heart. I prefer the marinara sauce, sliced pepperoni, olives, mushrooms, green and red bell peppers, onions, with mozzarella and Parmesan cheese on top. Since it is hard to come by nitrate free pepperoni, I decided to use some of the turkey bacon that I had in the frig. It turned out to be very good, tasting somewhat like Canadian bacon, which was a favorite of mine as a kid. The turkey bacon is already cooked, so I simply sliced it into bite sized pieces and laid it out over the sauce.

Open faced pizza -before the cheese

 

Canned pizza sauce is certainly available, but I find that any time I can make something fresh it tastes better. Being winter, I didn’t make fresh tomato sauce this time. That would be a great thing to do with those extra summer tomatoes for next year. I started with a 15 oz. can of organic tomato sauce and added my favorite Italian herbs, some of which I had dried over the summer from plants in my garden. I used these spices: oregano, winter savory, marjoram, basil, garlic powder, salt. This amount of sauce made enough for 2 pizza dough recipes.

 

 

Ready to bake

Pizza can host a large variety of sauces and toppings. I like to mix it up with pesto  or alfredo instead of tomato sauce. Try  adding whatever’s fresh in the garden for toppings.

Toppings:

Sliced Onions              Sliced Green or Black Olives                Artichoke Hearts           Pineapple Chunks

Zucchini slices            Red and Green Bell Peppers                 Sliced Mushrooms

Bacon Pieces – cooked, nitrate-free            Turkey Bacon Pieces – uncooked, nitrate-free         Ground Beef or Sausage Pieces

 

Cheeses:

Mozzarella, Fontina  or Havarti Cheese, shredded

Grated Parmesan or Asiago Cheese

Feta or Goat Cheese

Here’s the revised recipe that will make a nice, wholesome crust for your healthy pizza!

Baked Pizza

Cut Pizza

Pizza Slice

Smell it?

Gluten Free Pizza

2/3 c. brown rice flour

1/3 c. white rice flour

    1/3 c. teff flour

    2/3 c. sorghum flour

    1 c. arrowroot powder

    1 c. potato starch

    1 Tbsp. xanthan gum

    1 Tbsp. sugar

    1 ½ tsp. salt

    2 ½ Tbsp. active dry yeast

    1 c. buttermilk

    3 Tbsp. + olive oil

    2 ½ tsp. apple cider vinegar

    2 large eggs

    1 egg white

    ¼ c. warm water

 

  1. Preheat oven to 400ᵒ.
  2. Use extra olive oil on non-stick, round pizza pan and sprinkle with cornmeal. Set aside.
  3. Put all dry ingredients listed above in a large bowl and mix thoroughly with a wooden spoon.
  4. Make a well in the dry ingredients and add the wet ingredients.
  5. Mix until fully incorporated. If the dough is too wet, add a little more rice flour. Or add more warm water if it is too dry.
  6. Pour a little bit of olive oil on your hands to complete mixing the dough by hand. Break it into pieces and pat evenly onto oiled pizza pans.
  7. Place in a warm location to rise, covered with a dry towel, for 20- 30 minutes. On cold days, I put it on the stove next to the back of the stovetop where it is warm from the oven preheating. Or a warm , sunny car is good, too.
  8. Prick the dough with a fork and bake for 15 minutes.
  9. Remove from oven to add sauce and toppings. (If you are going to freeze the pizza, let the crust cool completely before adding toppings, including cheese. Wrap well with clear wrap, and put inside a plastic bag to seal for freezing.
  10. Bake pizza without cheese for 10 minutes. Add cheese and bake for 5 minutes. Serve.

 


Going Gluten Free

Gluten free is quite a fad right now. I prefer not to get too immersed in the food fad experience. In this case, my naturopath suggested that I do a gluten free diet to support my thyroid, so I’ve been giving it a go. I find that if I’m feeling some symptoms related to my thyroid, I can cut out the gluten and it will definitely make me feel better. I’m not extreme about it and I  don’t have a gluten free kitchen. My attitude is one of enjoying the exploration of new foods, new flavors, new textures.

I started many years ago when I was eating a wheat free, vegan diet. Ofer created a recipe copying Pamela’s vegan cookies. He made a dynamite chocolate cookie that has a current incarnation as Midnight Moons, available on our Baked Goods page. I jumped into the game when Ofer started making fresh tahini. My gluten free Tahini Moon cookies have become the best selling item we have! Muffins came next and are also quite popular, especially the mini-muffins among the little people.

Midnight Moons

Midnight Moons

Tahini Moons

Orange Poppyseed Mini Muffins

Orange Poppyseed Mini Muffins

After the heaviness of overindulging in gluten over the holidays, and completing my cleanse, I’m ready to get back to my gluten free baking experiments. I’ve tried the store-bought gluten free breads over the years and find them to be boring and dry. The manufacturers don’t seem to know about the wide variety of grains and flours that are available to use. I go to the local health food store and find a large array of choices. My only complaint is that there aren’t many organic ones. Oh, well. There are always choices in the world.

I’m on a mission now to learn how to bake a satisfying gluten free bread. I’ve searched a lot of blogs on the internet and collected some recipes. As usual, some are good and some not so much. Any time I find a recipe, I make it once following their instructions and adjust to my tastes as I go along. So far, I’ve had amazing luck with a gluten-free pancake (I added fresh bananas) and a brioche-style bread (kind of like an egg bread). I am not attempting to be vegan here, so I’m using eggs and butter with abandon.

I like to keep in mind the Blood Type Diet list when I’m choosing from the various flours. Sometimes I can actually feel the difference in how it sits in my stomach if I use something off of my avoid list. For example, many of the gluten free recipes use a lot of tapioca. Tapioca is on my avoid list for my B blood type. I’ve been making the recipes with tapioca, but now that I know of other ingredients that can be substituted, I will use those more instead. Arrowroot powder and potato starch (not flour) are both good substitutes for tapioca flour.

I got this bread recipe from Simply Gluten Free at simplygluten-free.com. The first time I made it my dough didn’t rise properly. I baked it anyway and found the flavor to be wonderful. I ended up eating the whole thing. In my second try, I had a good setup (since it’s winter, I put the dough in the car in the sun for the rising time) and good yeast and it turned out perfectly. It was easy to make, it just takes time to sit while it rises. It’s a day-long process so do this on a day you will be around the house.

Ready to bake

Fresh out of the oven

Sliced brioche

 

 

 

 

 

 

 

Gluten Free Brioche

1 Tbsp. dry active yeast – I used 3 cubes of cake yeast

5 Tbsp. sugar, agave nectar or honey – I used honey

1/4 c. warm (not hot) water  – I used 1/3 c. because I added flour

2/3 c. brown rice flour – I added 1/3 c. sorghum flour

1 c. tapioca starch

2 tsp. xanthan gum

3/4 tsp. sea salt

4 large eggs

9 Tbsp. unsalted butter at room temp

1. Combine yeast, 1 Tbsp. sweetener and warm water in a small mixing bowl and whisk to combine. Let sit until the mixture is foamy, about 6 minutes.

2. In a large bowl, whisk together the flours, tapioca, 4 Tbsp. sweetener, xanthan gum and sea salt. Make a well in the center and add the foamy yeast. Mix well. (This  step can either be done by hand or in a heavy duty mixer. Don’t use a hand mixer as it isn’t strong enough for this sticky dough.)

3. Add 3 eggs, one at a time, mixing thoroughly. Add 8 Tbsp. butter, also one at a time, mixing well until thoroughly incorporated.

4. Beat briskly for another minute or two until dough is smooth. Scrape into a clean mixing bowl, cover with a towel and let sit in a warm, draft free place until doubled in size, about 2 hours.

5. Use the remaining pat of butter to grease the 8″x4″ loaf pan. Make sure to coat it thoroughly.

6. Scrape the risen batter into the pan and smooth with a wet spatula. Cover with the towel and let rise for 45 minutes.

7. Preheat oven to 350 degrees with rack in bottom third of oven.

8. Cut a slit about 1/4″ deep down the center of the loaf with a sharp knife. Mix the last egg with 1 Tbsp. water and whisk well.

Brush the loaf with half of the egg mix and let sit for 5 minutes. Add remaining egg mix to top before baking.

9. Bake 40 – 45 minutes or until bread in golden brown. Let cool in the pan for 15 – 20 minutes.

 

Here’s my recipe for French Toast. It’s quite simple and is delicious with the Brioche or Challah. Actually any of your favorite breads will do.

French Toast with fresh tangerine juice

GF Brioche French Toast

French Toast Bite

 

 

 

 

 

 

 

 

French Toast

4 slices of Gluten Free Brioche

1 large egg

2 Tbsp. almond milk

dash of cinnamon

butter

1. Mix egg, milk and cinnamon in a bowl or deep plate.

2. Melt butter in large frying pan.

3.  Dip bread slices one at a time in egg mix. Place in frying pan.

4. Cook until nicely browned, turn and brown other side.

5. Serve warm with pure maple syrup.

 Next up – Pizza!


Cleaning Up My Act

As the New Year arrived, I was strongly aware of a heaviness in my body. Feeling stiffer than usual, symptoms that are usually occasional, small annoyances were talking to me more loudly. “Time to cleanse!” I told myself. So, I decided to go ahead and do that even though I prefer to do it in the spring. I just couldn’t wait to get started.

My first step was to focus on a lovely 7 Day Cleansing Feast that I got from the beloved Dr. Bill Kneebone, who passed away last year. I started the day with a cup of hot lemon water with cayenne 15 minutes before breaking my fast. Then breakfast, a full 8oz. of freshly squeezed orange and grapefruit juice. Topped off with a 1/2 lb. of fresh fruit – apples, pears, persimmons and 5 Tbsps. of cottage cheese.

Freely snacking on fresh fruits and veggies throughout the morning whenever I felt hungry. My biggest challenge was getting enough water in. The requirement is 12 large glasses a day. It’s more than it seems and in the first few days, I felt like I would wash away to sea. Make sure you actually drink this much or the toxins that are released during the cleanse will not get flushed out of your system properly!

Lunch was a lovely big salad with a mix of at least four fresh veggies – lettuce, kohlrabi, carrots, beets, anything seasonally fresh! Sprinkled with lemon or lime juice, olive oil and salt. This is so tasty, you won’t believe it. Alongside the salad goes a full 2 cups of freshly made vegetable broth.

Veggie Broth recipe: Please use organic vegetables, it’s very important!

1 bunch celery                             5 large carrots

Broth Veggies

1/2 bunch parsley                       1 bunch spinach

Cut the washed vegetables and place in a large soup pot with about 10 cups of water. Bring to a boil and simmer for 20 minutes. Remove from heat and let sit until cool. Remove the vegetables with a slotted spoon. This photo shows onions as well which are not part of this cleanse.

Dinner consisted of 2 more cups of the delicious broth and a large plate of steamed vegetables topped with a small pat of butter. It’s important to avoid potatoes, jerusalem artichokes, legumes and meats on this cleanse. All other vegetables are fine. I especially enjoyed broccoli, cauliflower, cabbage, winter squash, carrots, kale, chard and beets.  It’s enough variety to stay enjoyable.

I must admit it was challenging for me to do in January. We were having an unusual cold spell that week and I found that I couldn’t stay warm as easily while on the cleanse. I only did it for 4 days instead of the usual 7. And I had to have a few handfuls of nuts each day, which is not usually allowed.

In my eagerness, I made the mistake of jumping right in. It’s best to change your diet gradually over a week or so to prepare for the full cleanse. Start by removing meats, grains and processed foods and sugars from your diet.Choose what to let go of first. Then each day remove something else. This will help you avoid the problems I had. Even so, it was worthwhile.

By the end of the first day, I was already feeling a difference in my stiffness. A few days later, my massage therapist said I was more mobile than usual. My muscles felt softer to her touch. After two days, I was truly enjoying the simple foods immensely and not having any cravings.

Here’s a lovely recipe I found in Sunset magazine for a tasty way to get your kale greens! I prefer cooked kale, so I steamed the kale first until wilted. It was so good I made it again and doubled the recipe. Yummy!

Kale Salad

Festive Kale Salad with Dried Cranberries and Toasted Walnuts

1/2 cup organic walnut halves or pieces

1 large bunch organic lacinto or dinosaur kale

1 organic orange

1/4 c. organic extra-virgin olive oil

2 Tbsps. orange juice (squeezed from half the orange)

1 1/2 Tbsps. lemon juice

unrefined sea salt and pepper to taste

1/2 c. organic dried cranberries

1. Preheat oven to 325 degrees. Place walnuts on baking sheet, and toast in oven 10 minutes, or until fragrant and crisp.

2. Wash kale, and pat dry. Remove center ribs, slice leaves into thins strips and place in large salad bowl.

3. Zest orange, and reserve fruit. Place orange zest, olive oil, orange juice, lemon juice, salt and pepper into a cup or small jar, and mix.

4. Add cranberries and toasted walnuts to salad. Add dressing, and toss to coat thoroughly. Let stand on countertop at least 1 hour.

5. Peel rind from remaining orange and chop fruit into small pieces. Add to salad, and serve.

Kale Salad with Seabass with Mint Pesto and Aduki Beans

 

I’m continuing to eat lightly and have decided to slowly add back some grains and meats to my diet. I’m starting with fish and a little chicken or turkey. Baking my own gluten-free foods will also help to keep the process gradual.Check out my next post for some yummy gluten-free stuff I’m experimenting with.