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haans42

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About haans42

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  1. Hi, Prussian, (Eastern Germany before Poland was created after WWI) Austrian, and Azerbijani. As I understand it celiac is more common among people from central Europe. Haans
  2. Hi, Wow, I think it takes years to get this completely figured out. There is gluten in lots of foods you would not expect. Some medicines and vitamins use starch as a binder, this starch may or may not be gluten-free. Carmel color may be made from wheat, the list goes on and on. Cereal with malt flavoring is not gluten-free. Many soy sauces are made with wheat. Basically if it is a processed food and is not labeled as gluten-free read the ingredients very very carefully. Haans
  3. Hi, I have not been happy with gluten-free yeast breads and pizza doughs. I recently came up with a different approach to pizza crust and am quite satisfied with the result: This is similar to some other recipies but in its' own way unique. Yield- about 1,14 inch crust or 2, 9 inch crusts 1/2 cup fava or garbanzo bean flour 1/2 cup rice flour 1 tsp baking powder 1/2 tsp salt 1 tsp dry oregano leaf (optional) 1 egg 1/4 cup olive oil water Combine dry ingredients in a large miging bowl. Beat egg lightly add oil and mix. Add the egg oil to dry ingredients and mix. Add enough water to form a batter. The thicker the batter the thicker the pizza crust will be. I have found a batter just thin enough to flow to the edges of the pan works best. Pre heat a large non stick skillet over medium heat. Add olive oil to the hot pan to completely coat the bottom with a thin layer of oil. Add the batter to make a large pancake or completly cover the bottom of the skillet. Cook as you would a pancake, flipping the crust when the top is bubbly. By using medium heat the bean flour does not darken and yields a light colored crust. The crust can then be topped and baked at 350 deg on a pizza stone or pan. The edges brown nicely and the bottom crisps up as well. I find a thin crust (about 1/4 to 3/8 inch thick) has a satisfying texture and is sturdy enough to allow picking up a slice of the pie. The different approach here is to make the crust from a batter and frying rather than a dough and baking. It works well. If the batter is thin enough to flow and cover the entire pan you get a nice round crust. If you don't want a flavored crust omit the oregano, or substitute other flavorings like garlic or basil. Haans