September 19, 2010
Welcome to the next installment of Gluten Free Substitutions! How are all of your gluten free cooking & baking efforts going? In case you missed last week, I am currently accepting submissions for a roundup of everyone’s gluten free kitchen experiences, the good and the bad! Just remember only a few weeks left to email me (jenncuisine at gmail dot com) your submissions to be featured in the big roundup!
This week I want to talk to you about making pasta. Making pasta from scratch at first sounds like a daunting project, but really it’s not, and the results are more than rewarding. It can be complicated like a stuffed ravioli (because I always choose complicated first), or simplistic, adorned with a basic sauce with rich flavors. Trust me, once you try fresh pasta, you’ll be trying to make time for it every day!
September 11, 2010
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.