Friday, December 30, 2011

Make your own gluten-free pizza ... sort of

I will admit to everyone I am not a great cook. I can microwave and open cans very well so I have been able to survive so far.

A friend of my mother's gave me a gluten-free pizza kit made by Gallo Lea. The package touted "make a pizza in 30 minutes." Obviously they didn't mean me.

The directions were simple enough, however my technique with dough was abysmal.

After trying to spread quicksand-consistency dough on oily parchment paper for thirty minutes, I finally made a very lopsided pie on the parchment. The dough stuck more to my fingers than onto the parchment. A spoon will help make the edges thicker.

I baked it for 5 minutes, took it out of the oven and precariously peeled it off the parchment. Spatulas are very good for this type of technique.

My pizza now needed sauce and toppings. I thought I'd make it pretty simple and add some mozzarella cheese. (It comes with a pretty good sauce.)

After more baking (5-8 minutes), it sure didn't look pretty but it was rather tasty. My partner Chris thought the dough tasted a bit like refried beans but agreed it wasn't half bad.

I don't think you can get this in Fayetteville but they have a website:

May you have better luck than I.

Until then, Bon Appetit!

Friday, December 16, 2011

taste of home, healthy cooking

Do you ever have the experience where you never noticed something ever in your life. Then a friend mentions it, and it is practically jumping out at you? Before I was told I had celibacy, the word gluten was rarely in my word, now all the sudden I find people all around me me being diagnosed. The good news was all the research I had done was being put to use, the bad news was people were being diagnosed with celiac. I knew the challenges they would face, it could be worse, but, it is complicated. Anyway, I was looking through my last issue of Taste of Home and found two recipes gluten free. One is sugarplums, how awesome is that? The other is for almond cookies. Yum. Neither had a million ingredients or complicated directions. If you are interested, it is the December January issue. I plan on trying these out for my holiday baking. Its so hard trying to do gluten free and also be in other kitchens, our church women are getting together to bake together for fun, and I don't know how this will work. We shall see.