Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Should Go To Work For Goodyear

sickchick

Recommended Posts

sickchick Community Regular
sickchick
Posted

.... PIZZA! :huh::lol::lol:

bleh.bleh.bleh.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 51
  • Created
  • Last Reply
purple Community Regular
purple
Posted

You are so FUNNY :lol:

JNBunnie1 Community Regular
JNBunnie1
Posted

I think they mailed me an application after my pumpkin bread disaster last year!

jerseyangel Proficient
jerseyangel
Posted

Hee--rubber baked goods....

I remember a coffee cake I made soon after I went gluten-free. I didn't have the xanthan gum called for in the ingredients and figured it would be fine without it.....

It was pretty good fresh out of the oven, but after it cooled you coulda used it as a doorstop. :D

ShayFL Enthusiast
ShayFL
Posted

I see your headline and I think....another poopie thread.....

But you surprised me..... :lol:

RiceGuy Collaborator
RiceGuy
Posted

I wonder if there's a market for pizza flavored doormats?

purple Community Regular
purple
Posted
I think they mailed me an application after my pumpkin bread disaster last year!

If you haven't found a good recipe for it yet, try the one I posted on July 23rd. You can eat a whole loaf when it comes out of the oven (small loaf that is :P ) I converted it from too much sugar then to be gluten free and it tastes like the original recipe :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted
I wonder if there's a market for pizza flavored doormats?

Look at the bright side...at least they would smell good ;)

MyMississippi Enthusiast
MyMississippi
Posted

I had the same experience with pizza dough---- YUK :lol:

Haven't had the heart to try it again-------

jerseyangel Proficient
jerseyangel
Posted

The pizza dough recipe I use is in this thread--

Open Original Shared Link

It's easy and foolproof--read: I've never screwed it up :D

sickchick Community Regular
sickchick
Posted
  • Author

:lol::lol::lol: THAT the exact recipe I made! But can't have potato so I used brown rice flour... nor milk so I used water. I thought maybe it needed time to rise or something? I took the dough ball, and placed it in between sprayed sheets of parchment papaer (sprayed with pam) and then, I placed the rolled out dough on a cookie sheet with some cornmeal, prebaked 10 min @ 425, added my pesto and some mushrooms and organic italian sausage I made myself, then baked again @ 350 for 15 more minutes.

It LOOKED beautiful, but it was AWFUL!!! B) HAHAHHAHA

I think I have not paid enough dues to the Pizza Gods yet so maybe when I am feeling like embarassing myself again I will dare to try! :D

Maybe I should cover and place in bowl to rise first? Then punch down and knead and roll out to pizza shape?

lovelove

sickchick Community Regular
sickchick
Posted
  • Author
I see your headline and I think....another poopie thread.....

But you surprised me..... :lol:

HAHAHAHAHAHAHAHA :lol: NOW I've had enough cofffee I get it! ;)

jerseyangel Proficient
jerseyangel
Posted

Collette--

I think the rice flour was too heavy. Can you have tapioca? I'll bet that would be a better sub for the potato starch, since tapioca, corn and potato starches are pretty much interchangable. I can't do dairy, either, so I've used rice milk but I'm sure using water is fine and wouldn't affect it at all.

I don't let it rise or anything--just mix it up in a bowl with a hand mixer and pat into the pan with my fingers. I also don't pre-bake......I just put the topings I want on top of the raw dough and bake. It looks odd to do it that way, but it bakes up really well.

sickchick Community Regular
sickchick
Posted
  • Author

HAHAHA OK call me crazy but I will try again tonight! After I pick up Tapioca :lol:B):) WOHOO!

jerseyangel Proficient
jerseyangel
Posted

Hee--good luck with it!! Don't do what I did once and forget the xanthan gum (what IS it with me and xanthan gum.....) the pizza smelled wonderful, but had the consistancy of shoe leather :lol:

purple Community Regular
purple
Posted
The pizza dough recipe I use is in this thread--

Open Original Shared Link

It's easy and foolproof--read: I've never screwed it up :D

Hey, I just tried that the other day. I used almond milk and added some basil and oregano. My daughter loved it. Oh and I changed the flours to make it healthier.

For the 3/4 cup cornstarch I used:

1/4 cup cornstarch

1/4 cup sorghum

1/4 cup Bob's gluten-free flour mix

and 2 tsp. ground flax

sickchick Community Regular
sickchick
Posted
  • Author

Is sorghum a grain like millet Sweetie? B)

purple Community Regular
purple
Posted
Is sorghum a grain like millet Sweetie? B)

Yes, and I would say they are interchangeable from what I have read. Sorghum works great for baked goods. I have millet but only used it once so far.

millet = 4g fiber and 3g protein

sorghum= 3g fiber and 4 g protein

per 1/4 cup

sickchick Community Regular
sickchick
Posted
  • Author

COOL!! Thanks, Doll! B)

VioletBlue Contributor
VioletBlue
Posted

Screw the pizza Gods. CHEAT.

Gluten free mall carries the Chebe focaccia mix. Potato and corn free, and you can use water instead of milk. Makes a pretty decent pizza dough. Good taste, nice herb mix, a little chewy since it's mostly Tapioca, but good taste and texture overall. I also used their basic mix the other day to make some excellent cinnamon rolls. I've given up any illusion of scratch baking and accepted defeat. I buy Chebe in bulk now. Hail the Chebe God.

:lol::lol::lol: THAT the exact recipe I made! But can't have potato so I used brown rice flour... nor milk so I used water. I thought maybe it needed time to rise or something? I took the dough ball, and placed it in between sprayed sheets of parchment papaer (sprayed with pam) and then, I placed the rolled out dough on a cookie sheet with some cornmeal, prebaked 10 min @ 425, added my pesto and some mushrooms and organic italian sausage I made myself, then baked again @ 350 for 15 more minutes.

It LOOKED beautiful, but it was AWFUL!!! B) HAHAHHAHA

I think I have not paid enough dues to the Pizza Gods yet so maybe when I am feeling like embarassing myself again I will dare to try! :D

Maybe I should cover and place in bowl to rise first? Then punch down and knead and roll out to pizza shape?

lovelove

sickchick Community Regular
sickchick
Posted
  • Author

I haven't gotten my hands on Chebe yet, I hear wonderful things about it! Depending on how things go tonight (round #2) I might order some this week! HAHAHAHAHAHA :lol:;)

sickchick Community Regular
sickchick
Posted
  • Author

Sorry for double-post...

I think I am very grateful for Kinnickinnck. LOL!!! :lol:;)

Thank god I have lemon bars to ease the pain HAHAHAHAHAHA

I am giving up for now... maybe next summer I will lose my mind and try again!

THANKS everyone for all your wonderful help

as always B)

sickchick

MaryJones2 Enthusiast
MaryJones2
Posted
Screw the pizza Gods. CHEAT.

Gluten free mall carries the Chebe focaccia mix. Potato and corn free, and you can use water instead of milk. Makes a pretty decent pizza dough. Good taste, nice herb mix, a little chewy since it's mostly Tapioca, but good taste and texture overall. I also used their basic mix the other day to make some excellent cinnamon rolls. I've given up any illusion of scratch baking and accepted defeat. I buy Chebe in bulk now. Hail the Chebe God.

Amen. Chebe is the only flour (like substance) that I buy in bulk. The focaccia makes the best pizza IMHO. I use water and olive oil too.

sickchick Community Regular
sickchick
Posted
  • Author

Ok you talked me into it!!!!! :D

Foccacia?

on it!

MUAH!!! B)

MaryJones2 Enthusiast
MaryJones2
Posted
Ok you talked me into it!!!!! :D

Foccacia?

on it!

MUAH!!! B)

Rock On! The Fociccia is my favorite deep(ish) dish pizza. My trick with the fociccia is to put oil on the bottom of the pan so the outside crust browns and to bake a few minutes shy of done and then add my toppings. Once I add the toppings I rub the crust with garlic, olive oil and cornmeal, and broil for 5 minutes. Yuum.

The pizza crust mix is my everyday flour and what I buy in bulk. I use it for toast, sandwiches, pizzas, crackers (I use my totilla press), and croutons. My husband loves the Open Original Shared Linkand thinks they are just as good as regualar ones.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Churley
      - Churley replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Have you tried Pure Encapsulations supplements? This is a brand my doctor recommends for me. I have no issues with this brand.
    2. asaT
      - asaT replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      48

      Supplements for those Diagnosed with Celiac Disease

      plant sources of calcium, such as spinach, have calcium bound to oxalates, which is not good. best source of calcium is unfortunately dairy, do you tolerate dairy? fermented dairy like kefir is good and or a little hard cheese. i do eat dairy, i can only take so much dietary restriction and gluten is hard enough! but i guess some people do have bad reactions...
    3. asaT
      - asaT replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      48

      Supplements for those Diagnosed with Celiac Disease

      i take b12, folate, b2, b6, glycine, Nac, zinc, vk2 mk4, magnesium, coq10, pqq, tmg, creatine, omega 3, molybdnem (sp) and just started vit d. quite a list i know. I have high homocysteine (last checked it was 19, but is always high and i finally decided to do something about it) and very low vitamin d, 10. have been opposed to this supp in the past...
    4. nanny marley
      - nanny marley replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      20

      Insomnia help

      Great advise there I agree with the aniexty part, and the aura migraine has I suffer both, I've also read some great books that have helped I'm going too look the one you mentioned up too thankyou for that, I find a camomile tea just a small one and a gentle wind down before bed has helped me too, I suffer from restless leg syndrome and nerve pain hence I...
    5. David Blake
      - David Blake commented on Scott Adams's article in Product Labeling Regulations
      1

      FDA Moves to Improve Gluten Labeling—What It Means for People With Celiac Disease

      My question I have proposed to the FDA through their website is why Prescription and OTC drug manufacturers are not required to list what binding ingredients were used to bine the drug? They list this on Capsules which are made of cellulose but not on pills? As it stands I or my pharmacist must contact the manufacturer to find out and my list is long from...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,345
    • Most Online (within 30 mins)
      7,748
    Scottweath
    Newest Member
    Scottweath
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Churley
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Churley · Posted

      Have you tried Pure Encapsulations supplements? This is a brand my doctor recommends for me. I have no issues with this brand.
    • asaT
      Supplements for those Diagnosed with Celiac Disease

      By asaT · Posted

      plant sources of calcium, such as spinach, have calcium bound to oxalates, which is not good. best source of calcium is unfortunately dairy, do you tolerate dairy? fermented dairy like kefir is good and or a little hard cheese. i do eat dairy, i can only take so much dietary restriction and gluten is hard enough! but i guess some people do have bad reactions to it, so different for everyone.  
    • asaT
      Supplements for those Diagnosed with Celiac Disease

      By asaT · Posted

      i take b12, folate, b2, b6, glycine, Nac, zinc, vk2 mk4, magnesium, coq10, pqq, tmg, creatine, omega 3, molybdnem (sp) and just started vit d. quite a list i know.  I have high homocysteine (last checked it was 19, but is always high and i finally decided to do something about it) and very low vitamin d, 10. have been opposed to this supp in the past, but going to try it at 5k units a day. having a pth test on friday, which is suspect will be high. my homocysteine has come down to around 9 with 3 weeks of these supplements and expect it to go down further. i also started on estrogen/progesterone. I have osteoporosis too, so that is why the hormones.  anyway, i think all celiacs should have homocysteine checked and treated if needed (easy enough with b vit, tmg). homocysteine very bad thing to be high for a whole host of reasons. all the bad ones, heart attack , stroke, alzi, cancer..... one of the most annoying things about celiacs (and there are so many!) is the weight gain. i guess i stayed thin all those years being undiagnosed because i was under absorbing everything including calories. going gluten-free and the weight gain has been terrible, 30#, but i'm sure a lot more went into that (hip replacement - and years of hip pain leading to inactivity when i was previously very active, probably all related to celiacs, menopause) yada yada. i seemed to lose appetite control, like there was low glp, or leptin or whatever all those hormones are that tell you that you are full and to stop eating. my appetite is immense and i'm never full. i guess decades or more ( i think i have had celiacs since at least my teens - was hospitalized for abdominal pain and diarrhea for which spastic colon was eventually diagnosed and had many episodes of diarrhea/abdominal pain through my 20's. but that symptom seemed to go away and i related it to dairy much more so than gluten. Also my growth was stunted, i'm the only shorty in my family. anyway, decades of malabsorption and maldigestion led to constant hunger, at least thats my theory. then when i started absorbing normally, wham!! FAT!!!    
    • nanny marley
      Insomnia help

      By nanny marley · Posted

      Great advise there I agree with the aniexty part, and the aura migraine has I suffer both, I've also read some great books that have helped I'm going too look the one you mentioned up too thankyou for that, I find a camomile tea just a small one and a gentle wind down before bed has helped me too, I suffer from restless leg syndrome and nerve pain hence I don't always sleep well at the best of times , racing mind catches up I have decorated my whole house in one night in my mind before 🤣 diet changes mindset really help , although I have to say it never just disappears, I find once I came to terms with who I am I managed a lot better  , a misconception is for many to change , that means to heal but that's not always the case , understanding and finding your coping mechanisms are vital tools , it's more productive to find that because there is no failure then no pressure to become something else , it's ok to be sad it's ok to not sleep , it's ok to worry , just try to see it has a journey not a task 🤗
    • nanny marley
      nothing has changed

      By nanny marley · Posted

      I agree there I've tryed this myself to prove I can't eat gluten or lactose and it sets me back for about a month till I have to go back to being very strict to settle again 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.