Wow, 10 weeks of Gluten Free Substitutions, how far we have come! From highlighting the naturally gluten free to using simple products or flour mixes, to the nitty gritty of baking from scratch. I certainly have learned a lot from all of you, and have been working on some substitution projects of my own (peanut butter cookies, puff pastry, and a few others!). I have a little announcement – if you ever missed one of the series or want to go back and reread some (or the comments), I now have nice pretty links to all of the pages set up on my new resources page.
This week I want to talk about my thin crust pizza dough. First I made some pizza dough from others’ recipes, to make sure I got a technique of making pizza down. By the second or so try, I think I had some tasty pizza. My current working dough is not a recipe I created from the top of my head. Rather, it is an adaption of an adaption of an adaption of an adaption of a someone else’s very non-pizza GF recipe. Some things, like my pie dough, kinda came a bit more outta thin air when emulating a glutenicious version. Some, however, are merely adapted so many times from something else that it’s no longer recognizable from the original. Now it is something new, reinvented. This pizza dough is just as much an example of substitutions as the pie dough, albeit in its own way.
I think it’s pretty crazy to believe that my current working recipe for pizza dough started out as a pita bread! But, strangely enough, that’s exactly how it began. My pita bread skills weren’t so awesome because they were a bit stiff –
I got better though, and while they still weren’t completely stuffable with pockets and all, they did make for some nice flatbread sandwiches:
And then, somewhere along the line I got the hair-brained idea to let it stay flatbread yumminess and bake it with a bunch of toppings on it instead of trying to keep turning it into something it really didn’t want to be. However, as a pizza, it seemed a great success!
I kept tweaking the recipe just a little bit here and there, and came up with something that worked really well. Not a thick chewy crust, but one that stays together and bakes well, making tasty pizza slices we could pick up and eat with our hands, since we are Americans and therefore obviously hate to deal with any possibility of unnecessary use of silverware – ok, that may be a large generalization, but I still cannot be a civilized European when it comes to things like pizza, fries, etc.
I’ve since learned, as a result of this series that I have been writing, that gelatin really doesn’t belong anywhere in baked goods. And yet, gelatin has been the binding agent I always used with this pizza crust, and it still worked. Next time I will try it with a gum, and see how different it comes out. Maybe for a thin crust pizza like this, the brittle quality of baked gelatin is beneficial. Not really sure. I guess this is a good reason for me to do another pizza experiment!!
Call for Roundup Submissions!
Speaking of experiments, I want you to tell me about yours!! I want to hear all about your gluten free substitution experiences, and all the different types of GF yumminess you are making in the kitchen! It doesn’t matter what level of cook/baker you are, if it was something as simple as replacing a glutenicious product with a gluten free one, or more advanced by using an all-purpose flour mix or creating something from scratch or tweaking a recipe you found to fit your taste or ingredients you had on hand. We all make substitutions at some point when cooking and baking gluten free, and it is best when we can come together as a community and learn from each other – what worked and maybe also what didn’t.
• Submissions are due one month from today, 11:59 p.m. PST on OCTOBER 11th. EDIT: OCTOBER 17th
• Write a blog post about your gluten free substitution, take some pictures! Send me an email with the link and attach a pic (jenncuisine at gmail dot com)
• Link back to this post that so others can find and learn from all of the other goodies that everyone created.
• No blog? No problem! Just email me about your experience and a pic of what you made.
I will be featuring everyone in a roundup for Week XV, to be posted on October 18th. Have any other questions? Please email me or leave a comment. This is meant to be just an easy way for all of us to see how things worked and learn from each other. Successes and flops can both be instructional in their own right, so don’t worry if something doesn’t come out the exact way you intended the first time. By sharing my flops I’ve learned a great deal about cooking from all the great suggestions I get from everyone. And if it’s a success, I want to celebrate with you and do the gluten free happy dance!
If you want a badge to display with your post, I created one here –
If you would like to use it, just copy/paste the code below into your post!
Yep, that’s it! Happy gluten free cooking/baking, I can’t wait to see what you all come up with!