Tuesday, February 26, 2008

GF Pizza!

Time for GF pizza. I've put up one GF pizza recipe before, but it was dairy-free. This one isn't.

Ingredients:

-2 1/2 cups of flour mixture
I use: 1 1/2 cups of superfine brown rice flour
1 cup of white rice flour
1/2 cup of tapioca flour

I chose that flour mixture after experimenting on pizzas for the past 2-3 years. Too much brown rice flour and the dough is too crumbly. Too much white rice flour and the dough ends up gummy.

-1/4 ounce GF quick rise yeast
-1 tsp sea salt
-1/ tsp Xanthan gum
-3 Tbs olive oil
-1 1/2 cups of warm water
-1 Tbs honey(we use raw honey)
-Cornmeal is optional for putting on the pizza stone or baking sheet
-1 cup of pizza sauce( I usually make mine from scratch, but since J can't take those smells, I opted for the bottled kind)
-Mozzarella cheese(We used organic Mozzarella and I never use the fresh kind. It-the brand which I can't remember- retains way too much water for me.

We've found out through trial and error that if we cooked the pizzas on the pizza stone, then the bottom and the middle would be kind of gummy. So, from now on we will always cook the pizzas on a metal baking sheet. It will conduct enough heat to crisp the dough. You would normally pre-heat the pizza stone in the oven, but since we hardly have any room to put something that's as hot enough to turn my fingers into cracklins, heavy and as large as half of the stovetop, I don't pre-heat it.


Directions:
Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup water, olive oil and honey.

Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.

Lightly grease 12-inch pizza stone or metal baking sheet; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.

Bake at 425 degrees 15-20 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.


The pizza before it goes into the inferno.



Out of the oven in about 16 minutes. Times will vary depending on your oven.




St.Patrick's Day is coming up soon and I will be having a few enormous posts about that day and our two visits to Ireland aka GF wonderland.

-W

Tuesday, February 19, 2008

GF cookies!

Alright, I saw Alton Brown's Good Eats episode and J really wanted to make these cookies, so here we go!

Here's a link to the recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37255,00.html


Here are the ingredients:

* Note that we substituted carob for chocolate because chocolate gives J migranes or eye pain.*




Cookie dough....so tempting to just eat right now...


Right before going into the oven.



Out of the oven and cooling.

Delicious!




GF event at the Arroyo Whole Foods in Pasadena Feb 24th

Went grocery shopping this morning for ingredients for the GF cookies that Alton Brown made on his show. Before going into the store, there was a sign advertising a GF event where you can taste their GF foods. It is from noon-3pm.

If you've never been to that particular location, it's enormous!

Here's a link to some info:

http://www.wholefoodsmarket.com/stores/arroyo/index.html

For the below link, scroll down until you see Feb 24th.

http://www.wholefoodsmarket.com/stores/calendars/ARR.html


If you don't want to, here's the info:

Sunday, February 24th

Gluten–free Day!
12:00–3:00 p.m. Free
Celebrate the Gluten–free–ness in you and come try a variety of Gluten–free products available throughout our store!

GF carob(substituted for chocolate) cookies coming later.

-W

Monday, February 11, 2008

Gung Hay Fat Choy

That of course, means Happy New Year in Chinese.

So, we went over my parents' house last night for dinner and it was pretty good. J, nauseated at the sight/smell of any food nowadays(hopefully only 1 more month left of that) wanted me to make a beef dish for her to eat. Beef because she really needs to supplement her iron intake now and it had to be somewhat Chinese-related. So, I chose something simple. Beef and broccoli.

I forgot to take a picture of it because we were in a rush and simultaneously making our dinner dish plus a GF dessert, but here are the ingredients that I used.

(this recipe is pregnancy-adapted because J can't stand really strong flavors/aromas at this time)

-1 Tbs safflower oil
-1 pound free range round beef steak, cut into small, thin strips
-2 heads of broccoli, cut into small florets
-1 tsp garlic power(I would have normally used fresh garlic)
-1 tsp ginger power(I would have normally used fresh ginger)
-1 tsp onion power(I would have normally used onion)
-5 carrots, sliced diagonally and thin
-4 tsp of wheat free Tamari
-1/4 cup water

I had the wok super hot with some safflower oil, added the carrots first because they take the longest to cook. (Remember to keep moving everything around in the wok or else it'll all burn due to the high heat) After I cooked those for about 5 minutes, I added the steak and cooked for a few minutes, browning one side. When I liked the doneness of the beef, I added the broccoli. My parents live a little less than an hour away, so I had to calculate that into the cooking time. I undercooked everything in the wok because I put everything into a cast iron pot for transport. In doing that, everything would be hot and they'd also continue to cook during the time that we drove there.

After I added the broccoli and cooked it for maybe 3 minutes, I added the tamari, 1/4 cup of water( to help steam everything in the cast iron pot) and the rest of the spices. I took everything off of the heat and out of the wok, transferred it into the cast iron pot.

It held up really well when we got there and the broccoli wasn't overcooked.

So, the other thing J wanted to eat were some GF cupcakes with frosting and somewhat of a tuile of chocolate.

The recipe was adapted from Annalise G Roberts' book, Gluten-Free Baking Classics.

I had originally thought that we had granulated sugar, tapioca flower and potato starch. We didn't, so that's why I say that the recipe is adapted.

We only had superfine brown rice flower and potato power, which I think is potato flower, not potato starch. It's really hard to tell because the powder is really fine.

So, we used:

Cupcakes

-1 cup turbinado sugar that I whizzed up in the food processor until it was fine.
-2 large free range organic eggs
-(I'm not sure about the exact amount here because J did it) I think we used 1 cup of superfine brown rice flower and 1/4 cup potato powder
-1/4 tsp sea salt
-1 1/2 tsp GF baking powder
-1/2 tsp xanthan gum
-1/2 cup canola oil
-1/2 cup GF rice milk
-1 tsp organic vanilla extract

Frosting

Liberal amounts of organic powdered sugar and a small amount of GF rice milk until the consistency was thick. We didn't like the color because when using rice milk, it turned the frosting a light brown color. J Added close to a half a stick of organic butter throughout the entire process and that did the trick.

Chocolate tuile

The tuile idea was good, but it wasn't going to work because it was pretty warm in LA on Sunday. In the low-mid 70's and the chocolate wasn't holding up. So, again, adaptation. We just laid the chocolate as flat as we could on top of the cupcakes.

We used Ghirardheli semi sweet chocolate chips and melted them on a double boiler. We also put the melted chocolate into a piping bag and created little chocolate decorations onto parchment paper. After noticing that it was way too warm in the house, we transferred the parchment paper into the fridge or freezer until we were about to leave.


-Preheat the oven to 350, mix sugar and eggs in the mixing bowl at med speed. Add the flour, salt, baking power, xanthan bum, oil, milk and vanilla. Beat again for another minute.

-Pour the mix into your cupcake pan and put into the oven.

-Bake for 20 minutes.

-Cook on a rack for 5 minutes, then take the cupcakes out of the pan and let them cool on the rack.

-When completely cool , add frosting, chocolate ornaments and enjoy!




They were delicious.

-W

Saturday, February 9, 2008

Knowing what your food can do for your body.

W here.

I always like to know what ingredients are in the food that I'm cooking/eating. Here is a link to where you can see exactly what nutrients and benefits different types of food can offer.

http://www.whfoods.com/foodstoc.php


I've been referring to it for quite a while and I really like the information it has.


-W

Thursday, February 7, 2008

Gluten free and hungry in northern NJ?



I've been meaning to write about one more place my gluten free mom brought me while I was visiting them. Janice a bistro is located in Ho-Ho-Kus, NJ closer to where they live in Sloatsburg, NY. We actually went there twice while I was visiting for the week. It is just great to go to a restaurant and not have to explain what gluten is. This place can make any of their sandwiches and burgers gluten free. Since I have not found any place in LA that does this I am especially appreciative. The first time we went we ordered penne vodka and a hamburger with fries. The fries were gluten free! After I ordered I got worried that maybe the fries were made in sunflower oil which gives me migraines. My mom asked though and lucky me- they were made with canola oil. We were starved and got bread also- which I wouldn't do if I went again because it was just from a so- so loaf and not really toasted. Ok so please take into account that my taste and cravings may be a little off because I am pregnant and when I went I was 6 weeks- in between really hungry and starting to get nauseous and picky.
I didn't love the penne vodka, to me it didn't have enough flavor and the pasta was too soft (however I must say I enjoyed it cold the next night)

I ended up eating half of my mothers hamburger with cheddar cheese and probably more than half of the fries. It was so good! I really enjoyed it and I am not a big meat eater by any means. That day it was exactly what I wanted.

We went back a few days later with my father (not gluten free) the day I was flying back to L.A. They shared a hamburger and fries and my mom also got a chocolate egg cream that she said was great.
I got grilled cheese with tomato that I dipped in ketchup , it also came with fries. I was in heaven. I practically cleaned me plate and that is so much for me. I never eat that much. But it proved to be a good thing and kept me tided over for the long time at the airport and most of the flight.
If you want a good gluten free burger or grilled cheese with fries and you're in northern New Jersey check out Janice a bistro.

Hey Los Angeles where are you gluten free options? I want to eat a good gluten free sandwich in LA!! Where are my gluten free options in Los Angeles?!
I am still eagerly awaiting yummy cupcake heaven in Babycakes nyc bakery, bringing vegan agave sweetened cupcakes to West Hollywood.. Now it seems I have to wait until June. At least then I will have my appetite back. I'll probably ravenous.. watch out for me Babycakes!