Friday, September 20, 2013

Pizza Quest Part Deux

I wanted to try out a variation on my pizza recipe using almond flour. Almond flour is wonderful for giving a recipe moisture and lightness. It turned out pretty well, I think but some tweaking will be required.

The mix:

150g Potato Starch
70g Tapioca Starch
80g Sweet Rice Flour
150g Almond Flour
50g Sorghum Flour

I think my mistake was using so much almond flour. The crust didn't hold up to sauce but putting only cheese on it worked beautifully. to be fair, it was leftover pasta sauce from the previous night and not THAT suited for the purpose. Tasty though.

I used the same method to prep as the previous recipe but had to increase the cooking time to 15-18 minutes.



Saturday, September 14, 2013

In search of pizza...

One of my latest obsessions has been trying to make a decent GF pizza dough. I've tried other people's recipes but have been less than pleased with the result. I come up with a decent enough flatbread or biscuit but I'm looking for pizza crust.

I believe I've gotten close. First, the flour mix:

100g Potato Starch
100g Tapioca Starch
125g Sorghum Flour
75g Brown Rice Flour
100g Sweet Rice Flour

The important bits are the potato and tapioca starches. The tapioca for the stretchyness, potato for the lightness. My normal starches make the dough too dense but this seems about the right combination. The dough ends up a little sticky because of the tapioca but not enough to make it unworkable.

The recipe:

450g flour
1-1.25c of very warm water(around 120deg)
3 tbsp oil
1 1/2 tbsp sugar
1 tsp salt
1 pkg yeast(I used pizza crust yeast but any quick rising yeast should do)

Preheat oven to 425. If you have a stone, add it to the bottom rack.

Mix together the dry ingredients in a separate bowl.

Start with 1 cup of the water in a mixing bowl. With a mixing spoon, start gradually adding the flour and mixing until a dough ball forms. If the ball is too dry, add more water a tbsp at a time. If it's too wet, add flour a tbsp at a time. The dough ball should be a bit shiny and you should be able to handle it without it sticking to your hands.

You should be able to make 2 10-12" pizzas from this, depending on how thick you like it.

On parchment paper, form your pizza. You can use your hands to press it out or roll out with a floured rolling pin.

At this point, I like to brush with olive oil but this is optional.

Add toppings then place on the bottom rack of your oven for 12-15 minutes.

At about 10 minutes you should be able to slide the pizza onto your stone to crisp up the crust a little but this is also optional.

The finished product will be soft, chewy and delicious. This is so far my best attempt but I will be tweaking and will update if I get a better result.

Thursday, July 4, 2013

Experimentation

I've been having fun lately trying out different combinations of flours. I accidentally made some crepes last night instead of pancakes with a combo of Millet, Sorghum, Sweet Brown and Sweet White Rice flours. I left out Arrowroot, which is my go-to starch, and I guess that's why the mix was so thin. The crepes themselves held together very well with the mix of the rice flours so I guess I just need to adjust my ratios a bit.

The breakdown then:

300g Sorghum Flour
300g Millet Flour
200g Sweet Rice Flour
200g Sweet Brown Rice Flour

Guess I need to make that 150g of each rice flour and 100g Arrowroot. I've found that using too much Arrowroot leaves kind of a powdery texture behind so I'm trying to use less of it if I can.

As for the pancakes/crepes, I used a recipe off of the powdered buttermilk container I was using:

1 cup flour
4 tbsp buttermilk powder(or 1 cup milk/buttermilk)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tbsp sugar
1 cup water(leave out if using real milk/buttermilk)
2 tbsp vegetable oil
1 egg

Mix dry ingredients
Add wet ingredients, whisk until just combined. Don't over whisk.

Cook on a oiled pan or griddle at med to med low heat.

My mixture was too thin, but made some yummy thin crepes. YMMV.


Monday, December 17, 2012

Gluten Free Fake Samoas


Fake Samoas

Very important: mix by hand. Doesn't do well in a mixer.

Ingredients

¾ cup shredded coconut/coconut flakes
¾ cup almond flour, packed
1 tsp baking powder
¼ tsp sea salt
¼ cup brown sugar (or coconut or palm sugar)
1/3 cup honey
2 tbsp coconut oil, liquefied
¼ cup chocolate chips (minis, chips, or chunks; larger chocolate pieces will give you more of a “Samoa” taste, but your cookies may not be as pretty as when using the minis)

Instructions

Preheat oven to 350 degrees Fahrenheit. Line one baking sheet with parchment paper.

Spread coconut flakes on a baking sheet. Bake for about 3 minutes, being sure to stir every minute to prevent the flakes from burning. (Note that a few flakes on the edges may actually burn or darken too much. Those can be discarded.)

While toasting coconut flakes are in the oven and/or cooling after toasting, mix other ingredients adding one by one in large bowl, stirring after each addition.

Once all ingredients have been added (including cooled, toasted coconut flakes), the mixture will be very thick and you may need to use your clean hands to finish incorporating all of the ingredients.

Roll cookie batter into balls, slightly less than walnut sized. Place on the parchment lined-baking sheet.

Using the bottom of a glass or a metal spatula, press balls down slightly to about ½-inch to ¾-inch thickness.

Bake for about 8 minutes or so. Outer edges should be brown, and middles should be non-glossy, but not very brown.

Cool on baking sheets for 10 minutes. Cookies will continue baking/setting up during this time, so do not skip this step. Remove from baking sheet to wire rack or serving plate to cool additionally as needed.

Sunday, December 16, 2012

Gluten-Free All-Purpose Flour


All-purpose flour, modified from: http://glutenfreegirl.com/gluten-free-holiday-baking-2010/

Grains or Proteins (sub by weight)
200 grams brown rice flour
150 grams sorghum flour
50 grams oat flour

Starches (sub by weight)
250 grams sweet or glutinous rice flour. Ironically contains no gluten.
150 grams potato starch
100 grams arrowroot powder
100 grams cornstarch

Mix all of these together in a container. Makes roughly 10 cups of flour. You can substitute a protein for a protein and a starch for a starch by weight. The ratio is 40% protein to 60% starch.

Grains:

Flours I use:

Brown Rice Flour
Oat Flour
Sorghum Flour
Almond Flour or Meal

Other Flours:

Corn Flour
Masa Harina(it's a finer corn flour, used for corn tortillas but makes a hell of a cornbread)
Teff Flour
Millet Flour
Potato Flour

You can also use bean flours such as garbanzo, fava, etc as well but the taste may not be what you want.

Starches I use:

Potato Starch
Tapioca Starch
(A note about Potato and Tapioca Starches: The more you use, the stronger the taste. Experiment but use sparingly if you can)
Arrowroot Flour
Corn Starch
(Can be used as thickeners)


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