• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Help Making Gluten Free Garlic Knots?
0

8 posts in this topic

Hi! First time posting here. Anyways, I need some help! I want to make some garlic knots tonight. I have Hodgson Mills pizza crust mix, and in my past experiences the dough has been EXTREMELY sticky and hard to work with. I'm wondering if anyone else has used this brand, if so, how have you made it work in a not so sticky manner? I have tried using water on my hands, adding cornstarch, etc. Those didn't really go over too well. Thanks!!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


When I roll a sticky dough, I put sown a piece of plastic wrap and then a piece on top. I roll it on a big cutting mat or cookie sheet. . Then I peel the top layer off and use the cutting mat to flip it onto my pizza pan. I'm not sure how that would work for your garlic knots?

Are they like this? http://abc.go.com/shows/the-chew/recipes/Supreme-Pizza-Balls-Clinton-Kelly

I made these with the pillsbury gluten-free pizza dough and they were nice and chewy and not a bit sticky.

0

Share this post


Link to post
Share on other sites

Garlic knots you roll out like a snake, so using the plastic wrap method is quite effective for it. After that though you cut long pieces and actually tie them once into a knot. Then when you put them on the baking sheet you brush them with a garlic butter (or some such). A local pizza joint here makes them and I used to stop in all the time and grab a few for a buck and they'd make the perfect snack. (Please excuse me while I go make a sadface because of all the things I miss, I miss nothing so much a this New York style pizzeria.)

 

I think if you do the plastic wrap method with your dough you can get your dough into a snake. After that, if you are super gentle and careful you may be able to get it into knots. Personally though it may be more trouble than it is worth and you may just end up throwing your hands up and doing garlic dots. When I make donuts I don't do the whole making them into round things with a hole in the middle nonsense, that would take forever. I just do donut holes because they're quick and easy and so amazing I could die of happiness.

0

Share this post


Link to post
Share on other sites

I would use a test blob of dough on plastic wrap before you put all of it in there and can't get it off without losing half of it.  I also say do garlic blobs... maybe you can put down a blob and then use a sharp knife to make a swirly on the top so they don't look too bad.   Would still be just as delicious :)  I haven't tried that brand crust mix, so I am not sure how it handles. 

0

Share this post


Link to post
Share on other sites

If the dough is super sticky (like the donut dough I use) you just have to spray the plastic wrap with cooking spray or olive oil before you roll the dough in it.

0

Share this post


Link to post
Share on other sites
Ads by Google:


I would use a test blob of dough on plastic wrap before you put all of it in there and can't get it off without losing half of it.  I also say do garlic blobs... maybe you can put down a blob and then use a sharp knife to make a swirly on the top so they don't look too bad.   Would still be just as delicious :)  I haven't tried that brand crust mix, so I am not sure how it handles.

That's what I thought. Maybe she could do blobs
0

Share this post


Link to post
Share on other sites

I would go with the blobs if it were me.  Gluten free dough does tend to be sticky and soft and doesn't have the same sort of texture as gluten dough does.

 

I have made gluten free soft pretzels.  They bear no resemblence to wheat pretzels.  I used some sort of mix to make them and am not sure that the stuff is still being made.  So not sure what went into them.  Daughter was not impressed so never made them again.  I don't recall having a lot of trouble forming them into a pretzel shape but it was several years ago so I may well have had a problem and don't remember.  Have also make gluten free bagels.  Again no resemblence to wheat bagels and again daughter was not impressed.  And they were a PITA because I had to boil them in sugar water. 

 

But...  Perhaps if you tried a recipe for pretzels or bagels (minus the boiling), you could get something that takes better to handling.  Not sure if the end result would give you the texture you want though.

 

What I wound up doing for pizza was making foccacia dough.  It gave the best texture for us.  Or at least one that daughter would eat.  But I should say that daughter isn't a pizza lover.  I actually mostly made it for dessert pizza with a cinnamon and sugar topping.  But...  That sort of dough is very soft and can't be rolled.  You have to carefully pat it out with oiled fingers.  I would bake it in a rectangle then cut it in strips.  Or squares if pizza.  So...  I would probably make that sort of thing, top it with the garlic butter (or whatever you put on the knots) then cut it in strips.

0

Share this post


Link to post
Share on other sites

That sounds really good, Julie.  Honestly, any baked bread product with added garlic and oil, is gonna be darn tasty :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,802
    • Total Posts
      932,558
  • Member Statistics

    • Total Members
      64,294
    • Most Online
      3,093

    Newest Member
    Alisha Patel
    Joined
  • Popular Now

  • Topics

  • Posts

    • You're right on the extremes, I'm sitting in a gluten-free food festival right now and still unsure if to eat anything which I guess means I've hit the extreme end of the scale. Seem to be noticing the recovery pattern over the course of 6 weeks or so after a gluten hit. Will be very interesting to see what the blood test readings come out like when I eventually get them done again. And thanks for the good wishes
    • Your getting plenty of proteins for once and I would drop the L-glutamine supplement what brand is it? Paleo Protein as in the brand? They were not gluten free last I checked, I got sick from it 2 years ago or so when they changed to a non dedicated facility.
    • Very interesting. However, my positive on the DGP test is on the combined assay. When separated into IGA and IGG they are within normal range. Twice the IGA was a point or two above normal range, which can be easily disregarded per University of Chicago.  Much of the research done on NCGS is showing activation of cells which are different then in celiac. Placing it still in a gluten related illness spectrum, but an entirely different kind of mode of transport, if you will, then celiac disease. Odd, because I am pretty sure I read that 1st degree relatives of celiacs have a higher prevalence of NCGS suggesting it is, in part, that they are related. But I cannot recall where I read that.  I think my specialist doc is following the right track given that all of this began at the tail end of a 6 week challenge in 2015/16 and I have an increase in IELs.  which, as I've stated before, is a very non-specific finding however. Symptoms continued On a gluten free diet for me months after.  however I was only on it for that 3 months after they found some inflammation. So maybe I didn't give it long enough.  Or like I said, maybe it's something else. We shall see! 
    • Thank you for your replies, everyone! It was very helpful. I don't think I am comfortable with passing the whole gluten introduction diet again and getting that rash. Or, even getting the rash on my face flared up again. It actually might be a good thing I got 'glutened' at that bd party so I could finally make connection with all the symptoms. As I thought back about my 'allergy' rashes I start wondering if it could be related to gluten all those years but no one even suspected. For example, at some point I started getting itchy rash around my knees, spreading down to ankles (front of the legs) in summer. The dermatologist and GP said it is 'sun allergy'. The usual allergic treatments helped for the itch and the patchy scales slowly healed but it flared up on the same place during the summer multiple times. The strange thing is that it never flared up when I went hiking, or walking in the sun in the city (I have extremely low vit D levels and I need to supplement, so it was no-no to stay completely covered no matter the rash...I needed my natural vit D). The rash only appeared after beach visits. At some point I started washing and drying my skin with a towel every time I went out from the sea, the rash still appeared but I was able to control it so it showed up on day 4-5 when vacation was almost over. Then, last summer after I was completely gluten and dairy free for approximately 9-10 months, and I was annoyed of washing my skin each and every time and getting those weird looks on the beach, I stopped doing it. I was prepared with medicine and creams for that rash but guess what - my 'sun allergy' was mysteriously gone. Not a single blister, not a patch of itchy skin, nothing. Another 'allergy' case of mine is that I found from my own bad experience I got very bad rash from red dyes (in food or cosmetics). If it is food it shows on my face, if it is cosmetics (soaps, perfumes)...whenever I applied it. I am now reading that people with dh should stay away from red dyes. Mere coincidence? I don't know, I am more and more suspicious I could have this DH thing going on for years, if that is DH. I am just annoyed that all the dermatologists I went to during all those years never made connection. No one even suspected. It was the usual path - cortisone creams, pills, etc. At some point cortisone creams were no longer working so they started prescribing some mixtures made in the pharmacy specifically for me with sulfur. That worked like a charm but I couldn't walk around all covered in white cream looking like a mummy (long sleeves in summer here where I live and summer = 35-38 C, is not fun). Then, I tried homeopathy....it worked like a charm but of course those rashes kept appearing and disappearing, I was only able to control the itchy skin so I don't scratch, scratch, scratch...looong, long journey! Sorry about my rant...and, one more time thank you everyone who found the time to reply and share your opinion! Much appreciated!
    • Found this old thread when researching for my daughter who might be having an endoscopy in September. I'm curious to know what the results were?
  • Upcoming Events