Bread Making simplicity

2012-Feb-11, Saturday 01:41 pm
ssurgul: (Default)
Ok, so it's not 'that' simple, but making the bread is nice. Anyway, to this point, I've been having issues with the loaves coming up .... uneven in the pans. It was put in unevenly dense on one side, because the dough can't be 'worked' in a traditional sense. (Without gluten, bread becomes a much different experience, unfortunately.) Consequently, even with shaking and spatula attempts to correct it, it's almost always coming out Leaning Tower of Pisa like. Until today.

Today I used the paddle attachment (yes, yes, snicker-snicker from the Peanut Gallery, I know) and it was a much smoother mix. Then, after pouring the bread into the pan, I used a second pan, with a non-stick spray coated layer of plastic wrap to press the bread more evenly into the loaf pan. It is coming up substantially more evenly this time. It's an extra step, and all, but it seems to be much, much better this way.
ssurgul: (Default)
[Error: unknown template qotd]

Last night. GF Pizza with pepperoni, sausage, bacon bits, mushrooms, kalamata olives, ham, and loads of cheese. The new pizza crust trial is a minor FAIL simply because it doesn't bake up properly. Not nearly as good as the Bob's Red Mill one. WAY too chewy.


2009-Mar-15, Sunday 09:08 pm
ssurgul: (Default)
So, tonight at the one-off-the-regularly scheduled role playing night, I offered to make gluten-free pizza for everyone because I was craving it in a big, bad way.

I made two meat lovers pizzas (pepperoni, mild italian sausage, black forest ham, bacon) with extra cheese (4 cheese blend bags from Winco), and two veggie lovers (red and white onion, fresh garlic clove slices, green bell pepper, tomato, artichoke hearts, kalamata olives). The second of each type also had a pesto (8 cloves of garlic, handful of basil, 2/3 handful each of sage and oregano, 1/2 handful of taragon, about 2/3 cup of parmesan cheese, about 2/3 cup of pistachio kernels ((roasted and salted)), blended up with about 4Tbs of olive oil) layer under the regular pizza sauce (2 cans tomato sauce, 2 small cans of tomato paste, 5 Tbs of pre-crushed garlic, about 1/4 cup freeze dried basil left to recombine in the refrigerator about 4 days before serving).

Yeah, those second pizzas, with the pesto, were amazingly flavorful and tasty and garlicky. Damn, that's what Italian food is all about.


2007-Dec-26, Wednesday 09:10 am
ssurgul: (Default)
You know, as tasty as olive oil fried white cheddar mashed potatoes sounds on paper, the actual cooking thereof is something of a pain in the ass.


ssurgul: (Default)

May 2012



RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated 2017-Sep-22, Friday 01:02 am
Powered by Dreamwidth Studios