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Cam's Mom

Member Since 02 Jun 2006
Offline Last Active May 26 2010 12:52 PM

Topics I've Started

Emeril Lagasse's gluten-free Pizza Crust

15 November 2009 - 03:19 PM

Emeril Lagasse has a show on the Plaet Green Network called Emeril Green. He has done several shows with full gluten-free menus. This was from one of them. I have tried every pre-made pizza crust including the famous "still riding" and Dr. Scharr's. And for homemade we usually use the NY foldable crust recipe from this site or the Chebe recipe. But This one takes the cake - or shall I say pie!! Really, you gotta try this! A couple of tips: one is that I would add a little extra salt or a couple of teaspoons of Italian seasoning to the crust. And, be sure to roll/pat it out pretty thin, it really puffs up like french bread. For a video clip of Emeril making this and toppiong ideas, go to http://planetgreen.d...free-pizza.html

He warns about using veggie toppings as they might make the crust soggy - but I put on every single vegie I had in the fridge and the crust was totally chewy and not soggy at all! Hope you like it!

Yield: 2 16 to 18-inch pizza crusts

1 cup water (105 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray

Preheat the oven to 400 F. Combine 1 cup of water (105 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer with a paddle and set on low. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring into the bowl. Add the egg whites slowly until the mixture is well incorporated. Add the yeast mixture and increase the speed to high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from the oven and top with your favorite sauce (recipes below) and ingredients. Place back into the oven and continue to cook until the crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is not liberally greased, the dough will stick. If this happens, use a flat metal spatula to separate the dough from the baking pan.)

Whey Protein Shake

10 December 2008 - 07:34 AM

I am not a huge fan of protein shakes but finally found one that I like - Whey Factors by Natural Factors (from Canada). I am trying to get my protien intake up and so am forcing myself to get two of these shakes in per day. My stomach is not pleased (and neither is my family for that matter). The label says that the product contains "no wheat" but I contacted Natural Factors to see if by any chance there could be anything else gluten containing in there - they said no, it is gluten free.

So now I am stumped . . . dairy does not typically bother me, so I don't think it is that. My kids took it away from me and hid it, but I found it and after not having it for a few days (and feeling better) I gave it another try and bam, it got me again (so they knew I found it and was sneaking it - a Celiac can't hide!!).

So, my questions - anybody have a good tasting, low carb whey protein powder they like? And can whey itself be the problem? I know that is not gluten related, but can it be hard on the stamach? Any thoughts?


Home Made Ravioli

01 December 2008 - 06:47 AM

Hi everyone and happy holiday season! I have not posted in a very long time, but wanted to share this recipe with as many people as possible. If you are into being in the kitchen for a while coming up with a masterpiece - - you will love these!!

If you try them, let me know how you like 'em and if you have any questions. I use a ravioli press that looks like this: http://www.(Company ...S/dp/B000BBGV0G making the process a little less taxing.

Here's the Recipe:

1 C tapioca flour
1 C rice flour (white superfine, if you can get it)
2/3 C potato starch flour
1/3 C Soy flour
1/2 tsp salt
1 tsp. xanthan gum
1 tsp olive oil
4 eggs
1/3 C water (or more if needed to make nice smooth dough)

Mix dry ing. together. Make a well in the center of the dry stuff. Dump the wet stuff (slightly mixed together) in the well and mix it in with a fork. Add the water a little at a time to form dough. Knead it into a smooth dough. Let sit for 10 min. Then divide into 4 pieces. Put 3 in the fridge while working with 1. Split it into 2 pieces, roll each one out (use a little rice flour to keep it from sticking if nec.) to a flat rectangle, really thin - the size of the press. put filling onto each square, being careful not to overfill. Cover with second sheet of pasta. Press and there it is!

you can go with whatever you would use for lasagne or:
A couple of cups of ricotta
a bunch of parm.
salt & pepper
basil, oregano, whatever you've got for spices
Spinach if you're into it (we are!)
1 egg

Mix it all up.

These cook up pretty quickly, about 8 min. in boiling water. Should freeze fine, then add a little time when boiling.


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