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Scott Adams posted an article in Gluten-Free CookingCeliac.com 01/11/2005 - Pizza crust is an essential item in the gluten-free kitchen, especially for families with celiac children. This class demonstrates how to make an excellent pizza crust with a variation on the recipe for focaccia bread. Alternative flours will be used and their health benefits detailed. This recipe is adapted from Bette Hagmans first book The Gluten-Free Gourmet. Healthy flours and the tricks I have learned over the years are part of this revised recipe. You may use brown rice flour if you cant find the amaranth, buckwheat, or teff flour, although the health benefits of these alternative flours make them well worth the search. This recipe makes two 13-inch pizzas, or four 10-inch pizzas. Ingredients: 1½ cups brown rice flour ½ cup amaranth, buckwheat, or teff flour 2 cups tapioca flour 2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal) 3 teaspoons xanthan gum 1 teaspoon salt 2 tablespoons active dry yeast 1 tablespoon sugar 1½ cups water (105-115F.) or less 3 tablespoons olive oil 4 egg whites at room temperature (egg-free: see "flaxseed" in tips section) Olive oil for spreading pizza dough Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes. Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings. Focaccia Bread While infinite versions exist, my preference for focaccia bread is a flat, round, chewy, bread brushed with olive oil, rubbed with garlic and sprinkled with rosemary. Follow the same instructions as above though you may want to allow the dough to rise another 15 minutes or so before baking the bread. You may want to bake the bread longer for a more golden crust. Another topping variation is olive oil, sliced shallots, and chopped green or black olives. Plain focaccia bread is also good served with a tapenade or dip. Reprinted with permission from: Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes Without Gluten or Wheat by Karen Robertson
Focaccia is a flat baked Italian bread that most of us on a gluten-free diet would never get the opportunity to enjoy...until now! I recently came across a gluten-free focaccia bread by GlutenOut that is made in Italy--and their products can be shipped frozen right to your door. I was pleasantly surprised with how well my order was packed, but honestly I did not have high expectations due to my past experience with gluten-free bread. I put the gluten-free focaccia in the oven for about 7 minutes and at first glance I was very impressed with the presentation of the finished product. I was trying to decide if I should slice the bread horizontally to make a pizza or perhaps to use it as a sandwich bread, but as soon as I tasted it there was no turning back. The GlutenOut Gluten-free Focaccia was crusty on the outside and light and airy on the inside. My daughters were quick to join me as we enjoyed the focaccia with a very simple olive oil and balsamic dip, and it disappeared way too quickly! I am looking forward to my next order and can't wait to explore all of GlutenOut's culinary possibilities! Visit their site for more info: www.byebyegluti.com. Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
Scott Adams posted an article in Gluten-Free Italian RecipesIngredients: 2 ½ cups Michelles flour mix*** (see below) 1 tablespoon xanthan gum 1 teaspoon salt ¾ teaspoon pepper 1 teaspoon crushed rosemary 1 teaspoon oregano 2 tablespoons sugar 1 ½ cups warm water 2 tablespoons yeast 1 teaspoon sugar 2 tablespoons olive oil 2 eggs Directions: Combine the first 7 dry ingredients in a bowl and set aside. In a mixing bowl combine half of the warm water (¾ cup), the yeast, and 1 teaspoon sugar. Allow the yeast to proof until foamy. Add the remaining ¾ cup water, olive oil, and eggs. Using the flat beater attachment, mix the yeast mixture on low and add the reserved flour mixture all at once. Mix on low speed until no lumps remain and the dough resembles a thick batter. Grease a 12-inch pizza pan and press the dough evenly to form a thick crust. Allow it to rise uncovered in a warm place, until doubled in bulk (You can warm your oven to 200F, turn it off, open the door for a minute, then put the Focaccia in). Remove the Focaccia from the oven. Preheat the oven 425F. Just before putting the Focaccia in the oven, top it with caramelized onion (see below**). Bake for 25-30 minutes until it is golden brown. Makes 8 servings. *** Michelles Flour Mix: 5 lbs. white rice flour 30 ounces potato starch (NOT the same as potato flour) **Easy Caramelized Onions ½ stick butter 2 large sweet onions, sliced 1 tablespoon brown sugar 2 tablespoons balsamic vinegar Salt and pepper to taste. In a large, heavy-bottomed pan, melt the butter. Add the onions and sauté over medium heat until the onions begin to brown. Add the sugar and increase the heat until the onions begin to caramelize. Add the vinegar and cook for another 2 minutes. Add salt and pepper to taste.
This recipe comes to us from Dawn Baumgartner. Prepare the following: Put sugar in water and add yeast, set aside: 2 teaspoons sugar 1 cup lukewarm water 2 ¼ teaspoons Red Star rapid rising dry yeast (1 packet) Prepare the following: Whisk 6 ingredients below together and set aside: 1 cup rice flour ½ cup tapioca flour 1 ½ teaspoons xanthan gum 1 tablespoon minced onion 1 teaspoon fennel seed ½ teaspoon salt Mix egg and olive oil together (below) and then add the sugar, yeast water mixture from above: 1 egg 1 tablespoon olive oil Add the flour mix and beat on high for 2 minutes. Grease a 10 by 15 jelly roll an or a 9 by 15 flat cake pan with vegetable oil spray. Pour the dough into pan and spread (it doesnt really pour - just so you know--get out your favorite Pampered Chef spatula or one that doesnt stick to everything). Pour 2 tablespoons olive oil over dough and a dash of onion salt (optional) and the 2 tablespoons parmesan cheese (I generally use more than 2 tablespoons parmesan cheese). Cover and let rise 20-25 minutes - Heat oven to 400F - bake for 20-25 minutes.