Anger Equals Gluten Free Pizza Crust!

Look at that air bubble!  Yum! (that is parchment paper under it)

                                    
I got excited when I visited Gluten Free Girl and The Chef's blog and they had a picture of this pizza with the air bubbles.  I instantly got angry because I knew that they used ingredients that we couldn't use in our house.   I downloaded the book on to my Kindle and I COULDN'T MAKE IT!!!! Then I watched the video of him making it and sprung into action (he only showed how to make the pizza with the dough already made). I was one angry mama!  I slammed my Kindle shut and headed for the kitchen.   I complained the whole time as I did my old pizza recipe and tweaked it a little, but when I added the olive oil on top I got bubbles when I baked it!  Amen!  God must of gotten tired of me complaining!

If you poke a hole in the middle it should stay.

                                                                            

Your thumb or fingerprint should stay in dough when it is ready.

Here is what I came up with for my pizza crust.  I'll post more pictures and information later.  Here is the recipe.

1 1/2 cups sorghum flour (Bob Red Mills)
1 cup tapioca (Ener-g)
3/4 cups potato starch (Ener-g)
1 1/2 teaspoons sea salt (Hain)
1 1/4  cup warm water
1/3c extra virgin olive oil
3 teaspoons yeast
Preheat oven at 350 with a pizza stone in the oven.

1.  Sift the dry ingredients together
2.  Measure 1 1/4 cup warm water and add 3 teaspoons of yeast.  Let sit for a few minutes to activate.
3.  When yeast activates pour in 1/4 cup extra virgin olive oil
4.  Put sifted ingredients in mixing bowl and pour in water, yeast and extra virgin olive oil mixture.
5. Mix until well combined.
6. Cut into 3 parts.
7. Take one part and place on parchment paper, flatten and place a piece of plastic wrap over it to roll on.
8.  Roll out to a thin crust and then peel off plastic wrap.  Rub with about a 1/2 tablespoon on oil.
9.  Slide the crust on the parchment paper on to a cookie sheet and take to the oven.  Slide the parchment paper into the oven on the pizza stone.
10.  Let if cook for 15 minutes

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Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Gluten Free Fried Chicken

The first thing my husband thought of when he went gluten free was no fried chicken :(  He could eat fried chicken every day!  He no longer "cheats" and goes to KFC.  Several family members have eaten this chicken recipe and couldn't tell the difference.  The taste similarity between this chicken and fried chicken that is not gluten free is one of the things that finally prompted my father-in-law to get tested for celiac himself.  If he could eat this well, then having celiac would not be as bad as he thought. The 30 minutes of refrigeration AFTER the coating, and a good cast iron skillet is the secret to the crispiness.  The beautiful golden color comes from my seasoning mix.

Yum!!!!!

1 cup tapioca starch
1 cup of canola oil
12 wingettes
Seasoning Mix - coming soon in another post

1) Rinse chicken with cold water.
2) Season the wingettes to taste.
3) Pour on the tapioca starch.
4) Coat them well with the tapioca starch.
5) Sit in the fridge for at least 30 minutes.

After 30 minutes pour about a cup of oil in an iron skillet and preheat on medium high.  You don't want to cover the chicken pieces fully in oil, only half way.  As the oil is preheating take the chicken out of the fridge and shake a few times.  When the oil is ready,  place the chicken in the oil and turn every 4 minutes until they are done.  Don't forget to shake off extra flour.  Takes about 20 minutes.  The small pieces will start to float when done.

                                                      

(All Rights Reserved)

Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).