Food

[CanadianStraps]

Do you have a recipe for gluten free pizza dough? Looking for one

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This is the one we have fenagled over a few experiments. We have a gluten free friend and have developed some fun and delicious stuff.

1c white rice flour
1c brown rice flour
1c tapioca flour
Pinch or 2 of xanthine gum
Pinch salt
Pinch baking powder
3 Tbsp sugar, divided
1 Tbsp active yeast
1 1/4 cup warm water, divided
Dollop olive oil

Put the yeast in 3/4c or so warm water and after a few minutes put half the sugar in it. Mix the dry, then add the wet and mix it together with a wooden spoon, but don't beat the hell out of it. Glob it on your stone (preferred. Sheet will work too but grease it a bit) and with your fingers work it out toward the edges until it is even and quite thin. It should look like a big golf ball with all your finger dimples. Pre cook the crust for 20-25 mins on 350f with fan. It'll look dry and maybe a bit cracked, but it's all good. Take it out, sauce it up, and top it as you will, captain. Back in until she's golden and bubbly.

[whatmeworry]

This is the one we have fenagled over a few experiments. We have a gluten free friend and have developed some fun and delicious stuff.

1c white rice flour
1c brown rice flour
1c tapioca flour
Pinch or 2 of xanthine gum
Pinch salt
Pinch baking powder
3 Tbsp sugar, divided
1 Tbsp active yeast
1 1/4 cup warm water, divided
Dollop olive oil

Put the yeast in 3/4c or so warm water and after a few minutes put half the sugar in it. Mix the dry, then add the wet and mix it together with a wooden spoon, but don't beat the hell out of it. Glob it on your stone (preferred. Sheet will work too but grease it a bit) and with your fingers work it out toward the edges until it is even and quite thin. It should look like a big golf ball with all your finger dimples. Pre cook the crust for 20-25 mins on 350f with fan. It'll look dry and maybe a bit cracked, but it's all good. Take it out, sauce it up, and top it as you will, captain. Back in until she's golden and bubbly.

That's brilliant, thank you

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[whatmeworry]

We use a packet mix - it's called isobel's, from Waitrose. Cassava flour. I couldn't tell the difference I don't think.

Cheers

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[Henry Krinkle]

Pre- brunch snack. A variation of Pain a' l'Ancienne made from organic white and heritage wheats: musketeer rye and red fyfe.

[geoffbot]

Cheesy, eggie, leeky bread.

[Henry Krinkle]

This with pan gravy and celeriac mash.

[Dan R]

Sometimes, one should look at recipes before buying. In this case, I bought some picanha from the butcher. Best known as rump roast at the Brazilian churrascarias, it is a very tasty cut. So when the butcher had it on sale, I went down and had it cut into strips. After laying down some serious salt, here is what it looked like before going on the grill.



Now, if I had read the recipes, I would have learned that generally, you want this in a roast form, which can then be sliced thin as it is done in the churrascarias.

That said, after 30 minutes in the gas grill over indirect meat, we have this.



At least the butcher gets a good grade of beef. This was rather tasty (and yes, you knock the salt off before serving it). Cindy made an excellent salad using fig infused basalmic oil.

Have a good start of the week!

Dan

[geoffbot]

Need to work on my plating.

[Henry Krinkle]

Not as much as I do, or should if I cared enough.

[geoffbot]

I do care you see, but need to... Read up maybe.