I’ve been cooking!
I’ve been cooking recently. Early Christmas gatherings to cook for, as well as just the plain old boring need for food.
In non-boring news, I think I have perfected the ultimate gluten free pizza dough, and have finally made home made mozzarella!
Gluten Free Pizza Dough!
This dough is NOT gleegan (gluten free AND vegan), but could be tweaked to be so.
You’ll need:
2/3 cup potato flour
1/2 cup rice flour (you can both of these at coles)
1/3 cup grated parmesan cheese dust – you know the kind. You buy it in a packet and put it in a shaker. To make this gleegan, replace with potato flour.
2 tablespoons of oil
1 tablespoon of sugar
2 tablespoons of milk or water (I’ve made it with either, makes little difference).
10 grams of yeast.
Small bunch of basil.
Extra water
Mix up the yeast to the packet’s specifications.
When that’s done, put your sugar and milk (or water) in there and give it a good mix up. Add oil.
Measure in your flour (I’m using potato and rice because I find it to be the best for making the dough feel right. I like cornflour in other recipes, but it’s somehow too slinky and slippery in dough) and add the cheese, or just add more potato flour to make it gleegan.
Chop or rip up your basil, and throw that into the mix too. Oregano would also work. Throw in whatever herbs you like.
Mix it all up as best you can, then add enough water that you can knead it as a dough. Don’t over wet though.
Cover, and leave in a warm spot for the yeast to cause it to rise. Probably 45 mins.
Punch down dough and knead briefly, then cover and leave for another 45 mins.
Knead dough, and roll out into circles about 1cm thick and cook in a hot oven until it looks good to you. I like mine a little doughy, Seth prefers his really crunchy.
Cover in toppings, throw it back in the oven until toppings look melted or toasty, and eat! OM NOM NOM
For best results, make your own home made
Mozzarella!
I followed these instructions, and they seemed to work well for me.
However! Don’t throw away the whey left behind after you extract the cheese from the milk!
Caramel Sauce
Using the liquid left behind after the mozzarella, you can make a tasty caramel sauce to put into coffee, over ice-cream or straight into your mouth if you prefer.
I just dumped a cup or so of raw sugar into the liquid and slowly, slowly reduced it until it was sauce like. Put in a jar, keep in the fridge, and yum! Huzzah!
Now go forth and eat things.
Tags: food, gleegan, gluten free, recipe
