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Showing results for tags 'gluten free'.
Here is my go to Pizza Crust Recipe, The only fails I've had were using old yeast, so now I make sure I use good yeast and the freshest possible. I have made this about 20 times and my non-GF part of the family says its just as good as anything else and doesn't taste like cardboard. I also add herbs to the dough like Basil, Oregano etc. I have not made this in the Kamado Akorn (still new to Kamado) yet but it works like a charm in the oven so on the grill seems like no problem at all, this recipe works like a charm. Tried and True Gluten-Free Pizza Crust Found on allrecipes.com Ingredients 2 teaspoons vegetable oil 3/4 cup gluten-free all-purpose baking flour (I use Bob's Red Mill only or if in a pinch I use Cup4Cup) 3/4 cup cornstarch 2/3 cup lukewarm water (I usually add a bit more to get the right consistancy) 2 tablespoons nonfat dry milk powder 1 (.25 ounce) package active dry yeast 1 1/2 teaspoons cider vinegar 1 teaspoon salt 1 teaspoon unflavored gelatin powder (I don't bother with this at all) 1/2 teaspoon agave nectar (I use Honey instead) Directions Preheat oven to 400 degrees F (200 degrees C). Line pizza pan with aluminum foil; grease with vegetable oil. Combine flour, cornstarch, water, dry milk powder, yeast, vinegar, salt, gelatin, and agave nectar in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until combined and dough is very runny, about 3 minutes. (more like thick pancake mix) *** I also let rise about 15 mins or so Spread dough over lined pizza pan with wet or oiled fingers. Bake in the preheated oven until the underside of the crust is golden brown, about 10 minutes. Remove from oven; flip it on the pizza pan. Remove aluminum foil. Add your toppings, cook til it's bubbly delicious on top, maybe about 7 mins. Enjoy
Hey, everybody. Been awhile since I've been on here because my filter at work has blocked this site for 6+ months for some reason, but I gave it a shot today and it worked. Hopefully that will stick! Wanted to put something out there that has really thrown a curve ball at me for the past year and a half. It's called Laryngopharyngeal reflux, or silent reflux. This is different from GERD. I'm sure many of you have heard of it, and perhaps have it. The symptoms are coughing and throat clearing, especially in the morning and after meals, scratchy throat, post nasal drip, burning tongue, wheezing, asthma, and even dry eye and plenty of other issues that don't seem related. They also don't seem like a big deal. My singing voice has become limited, and my speaking voice has become deeper and raspier. I've been on Prilosec for several years now due to acid reflux, but that only controls the acid. The digestive enzymes are still getting into my vocal cords and sinuses every night and eating away at my esophagus. I've raised the head of the bed 7 or 8 inches and while that has helped, it still can't completely prevent it. So, after going to an ENT, and a GI doc and having all the tests and procedures done (the manometry was brutal!), I recently got the go ahead to have a Nissen Fundoplication (just google it). At the beginning of this, I thought "open me up and fix this thing so I can eat what I want!" But that's a big change in my anatomy at 27 years old. I don't want to take PPIs for decades longer because of the bone loss and dementia it's recently been linked to, and I don't want to have this surgery unless it's absolutely the last resort (you can't burp or vomit anymore usually). So, I decided to make a huge change in my diet and start exercising first. I'd already cut back on things, but now I've cut them OUT. Here's what I avoid: Gluten - This is in a lot of things you don't even think about Tomato and other night shades - no more bbq sauces, ketchup (this one kills me), salsa, etc. Anything fried or fatty Carbonated anything - Beer is really the only carbonated thing I drank, but it's gone. Surprisingly, I don't miss it. Caffeine Soy - This is for my thyroid disease, and it's really in EVERYTHING!!! Seasonings, salad dressings, etc. Spicy foods - Probably miss this the most Citrus anything Mint Refined sugars and salts I've cut back on dairy, and I don't eat anything after 7:30 (which can send you to bed rather hungry). If I drink alcohol, it's gin and water. The list is a little more extensive than that, but these are the biggest offenders. I've never been a health nut, and I'm not going vegan or anything (not that there's anything wrong with that), so this was very tough at first. I'm getting pretty used to it, though. I started at the beginning of February and have lost 20 pounds that I didn't really need. I've noticed that I don't cough anymore in the mornings, and the post nasal drip is gone. My breathing when exercising is much easier, not as much wheezing, and I just FEEL healthier. My teeth aren't sensitive anymore! Unfortunately, I won't know if this is actually healing my throat for 6 months or more, so I have to stick with it. I couldn't feel the reflux in the first place, so I don't know if it's gone or just reduced. I'm not smoking ribs or butts because I can't use the sauces I love. I'm spatchcocking chicken at least once a week. No jalapeno poppers, no chuck roast tacos (NOOO!) and no pizzas. I don't really cook burgers because I always eat them with just cheese and ketchup; can't have the bun, can't have the ketchup. After 5 weeks I decided I'd have a cheat day. Drank beer all day, ate a burger for lunch, salsa and cheese dip, a pork sandwich covered in sauce for dinner, and pizza as a late night snack. Broke almost every rule, and woke up miserable the next day. Couldn't breathe through my nose, could barely speak. No bueno. This confirmed that I was headed in the right direction with the diet. If/when I get back to normal, I'll start adding things back gradually like ketchup, spicy foods, and citrus. I'll probably never go back to gluten or soy. I hope this helps anybody who may have the same symptoms and always thought they were allergies or ear/nose/throat problems. If you've had the Nissen for LPR please share your results. If you've fixed it naturally, share how. This has been a big change, but if left untreated could lead to Barrett's esophagus, esophageal cancer, and other serious problems. Not worth risking that for food.
A gorgeous Sunday called for more pizzas and hot wings on the Akorn. My wife, being gluten-free for 15 years feels like she's making up for lost time by having restaurant quality pizza at home that doesn't remotely taste like some of the gluten free products do. We followed the Gordon Ramsay recipe, same as always. Let the dough rest for an hour while I fired up the Akorn. I brought it up to 450 and threw the wings on for about 35 minutes. They came off gorgeous. Perfectly crispy. Tossed in Franks and set aside. I put a foil pan of peeled garlic, EVOO and two dried chilies on the top rack and slid in my pizza stone. Again, I have never used a heat deflector and I get perfect pizzas every time. I think this is partially due to the fact that we go thin crust and I put the toppings on top of the cheese. I see some on here put cheese on top and well, that's just wrong as it prevents the toppings from cooking. But, to each his own. The garlic chilli oil really is a secret weapon. Four pizzas Capicola Capicola and Red Onion Artichoke and green olive Artichoke, green olive, roasted red pepper and hot peppers Yes, we have beer, wine and cider on the table. It's Sunday Oh, i have no idea why it rotates the pics like so. Anyone can help, please make a suggestion.
Yesterday I made hot wings and pizza from scratch. Both were a success. The wings were the same crispiness as when they are deep-fried. I have never been able to achieve this on a gas bbq or in an oven and I am a wing fiend. The pizzas were flawless. Here's a step-by-step with some pictures. Got my fuel going and I'm still unsure if I'm loading enough in to start with, but it took 15 minutes to get to 300, then another ten and I was at 430. Seemed good enough. Wings were merely salted for now. I dropped them straight on the grill. Since I had opened her up I also put on some peeled garlic in quality olive oil on the upper rack. This was in a small, covered foil pan. Shut the akorn, temp was down to 400f. I checked in ten and gave them a flip. Another ten another flip. 30 minutes total. I cannot believe how perfect they were. I set them aside to toss in Frank's and serve with the pizzas. At this point I left the vents as is so it could maintain a steady 400f for the pizza. My wife and I did this part together. She chose Gordon Ramsay's pizza dough recipe and our only change was Namaste gluten-free flour that we got at Costco (2kg bag for 10.99). Used the hook in the Kitchen Aid then let the dough rest for 1 hour. I had a few Sierra Nevada's at this point. Dough is ready! Checked the Akorn and WTF... It had dropped to 200. I opened the vents all the way and didn't see a temperature rise so I checked inside and yup, most the fuel was dust by now. No drama, just started a new fire and I was at 400F in 15-20. At this point I set the pizza stone on the top grill. I did not use a diffuser. We made two pizzas. Basic tomato sauce and mozzarella with hot capicola ham on one and the other was italian peppers and green olive. Once assemble I slid each onto parchment paper dusted with cornmeal. I opened up the Akorn and put my wings on top rack to heat up. The capicola went onto the stone first. I left both vents open during the cook process. Since I figure the stone was slowing things down. After four minutes I quickly removed the parchment paper. After 8 minutes I gave the pizza a half turn. Pulled it off at 15. So 15 minutes at 400f. The bottom was golden brown with no dark bits. The pizza had a great crunch with just enough give. Seriously good pizza. I would not stray from the recipe or the method. Oh yeah, the garlic oil, my little foil dish of joy came out perfect. I drizzled that garlic olive oil on everything and served with fresh basil. FYI, never cook basil. Just add at the end. A good tip was spying through the top vent, gave me some comfort and prevented me from opening to drop the temp. Cornmeal and parchment paper worked a treat. No diffuser necessary at this temp. The second pizza went on about 3-5 minutes after the first. It took about two minutes less and also came out perfect. Honestly, these were the best pizzas and wings I've had. From here on out we will just be experimenting with flavours since this all worked so well. We often go to a nice wood-fired Italian place here for pizza and they run 18 bucks a pop plus the gluten-free five dollar surcharge. So the Akorn will pay for itself pretty darn quick.