tag:blogger.com,1999:blog-6454531829676162260.post7807110054464055201..comments2023-10-23T13:07:54.920-07:00Comments on Mennonite Girls Can Cook: Can't-Believe-Its-Gluten-Free Pizza !Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6454531829676162260.post-68066715071957860432013-09-19T16:37:55.294-07:002013-09-19T16:37:55.294-07:00Hi Karen... I'm sorry about your daughter.. bu...Hi Karen... I'm sorry about your daughter.. but if she is going to get a chronic disease, Celiac is one of the best to get -- no meds needed and a strict diet returns the body to normal! <br />yes...you can use your regular yeast .. I use the regular yeast rather than the fast rise or instant .. I just seem to have better results -- others may disagree. <br />You do need to be very fussy with cross contamination. I do still use wheat flour in my kitchen - my husband doesn't want to give up all his favorite food but if I do .. I will bake anything gf first and put it out of the way before I pull out my wheat flour and then make sure that I clean everything well immediately after. <br />I have a new pizza crust recipe that my son-in-law has declared to be the best even for wheat-eaters. I will be posting it on the 23rd of this month. So try this recipe and if you like it, fine .. if not, wait for the new recipe and try that one. <br />Any questions .. I am happy to answer them! It is a learning curve to learn to cook/eat gluten free but there is lots of help out there today, since it is becoming more common and with the numbers increasing of those who make gf a 'diet of choice' even if they are not Celiac the market has really opened with new and improved products. <br /><br />I hope that helps ... and give your daughter a hug! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-25304074917775662072013-09-18T08:44:38.265-07:002013-09-18T08:44:38.265-07:00Just found out yesterday my 17 year old daughter i...Just found out yesterday my 17 year old daughter is celiac. We have a family tradition of pizza on Friday nights. I must try this! Two questions - can I use my regular Fermipan Instant yeast in this recipe? And with baking for someone with celiac, how fussy does one need to be with cross contamination? Can I still use flour and bake for the rest of us in my kitchen? any thoughts would be most helpful! Thanks.<br />KarenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-68148295843576159932012-02-27T11:11:40.937-08:002012-02-27T11:11:40.937-08:00Dear Robin ... I don't know how you would do...Dear Robin ... I don't know how you would do this recipe in a bread machine because it bakes it as well in the process... A stand mixer changes the dough in a way that hand mixing doesn't .. but why don't you try this mixing it by hand and see if it is adequate? <br />(and maybe put a stand mixer on your secret-or-not 'wish list')Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-62440819149619002902012-02-26T08:53:51.799-08:002012-02-26T08:53:51.799-08:00I do not have a stand mixer, nor can I afford to b...I do not have a stand mixer, nor can I afford to buy one but I have a brand new, never-yet-used bread maker that was a wedding gift. Can I use your recipe in a bread maker? I think it requires that I add all ingredients together. The book that came with it does not tell me how to make dough in it and I am curious how it proofs the yeast etc. Thanks. I welcome any suggestions. RobinRobinnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-89415592129932575112012-01-25T21:00:10.238-08:002012-01-25T21:00:10.238-08:00I think it would be fine as a Pita bread !I think it would be fine as a Pita bread !Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-49412819528630884082012-01-25T17:03:02.060-08:002012-01-25T17:03:02.060-08:00would this work to make naan or pita bread? have y...would this work to make naan or pita bread? have you tried a recipe for them?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-88816067817066360082011-12-08T11:34:45.157-08:002011-12-08T11:34:45.157-08:00Thanks Julie for the help, I'm going to try th...Thanks Julie for the help, I'm going to try the crust tonight with the chickpea and I'll let you know how it turns out. Thanks again!Stephnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-45888329345942164972011-12-04T08:03:30.532-08:002011-12-04T08:03:30.532-08:00Kev... I'm happy you liked the pizza dough.. ...Kev... I'm happy you liked the pizza dough.. I use very little extra sweet rice flour to make the dough managable but finding the balance between liquid and flour in gf baking is so important and yet unpredictable - the air can change how the dough turns out. If your dough was that sticky maybe try using a little less liquid than I have called for -- or if you are going to use only egg whites, that would eliminate the liquid of the two yolks which would help too. But get the dough tooo stiff - it won't rise at all.. so finding the balance that works in your kitchen is trial and error. I hope next time it works perfectly for you!Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-72561350127552926512011-12-03T17:22:35.698-08:002011-12-03T17:22:35.698-08:00Julie, thank you for this recipe. We've been ...Julie, thank you for this recipe. We've been gluten free for almost a year now and we've tried nearly every packaged gluten free pizza crust available. This was by far the best crust we've had! The crust was GREAT, however, I made the center a bit too thick - largely because the dough was soo sticky that I ended up using a wet rubber spatula to spread it out. I used quite a bit of sweet rice flour to make it easier to manipulate but not nearly enough. I didn't want to use too much thinking it may change the taste or texture. I could have used a 1/2 cup or more to make it spreadable and not sticky to the touch. How much did you use and what do you think would be ok? Also, can I use all egg whites?<br />Thanks so much!Kev the Cookerhttps://www.blogger.com/profile/15631305867531893105noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-24722188869375296252011-12-02T17:49:03.982-08:002011-12-02T17:49:03.982-08:00Hi Stephanie .. the beans flours you mentioned wou...Hi Stephanie .. the beans flours you mentioned would be fine, if you don't mind the 'bean' flavor... The chickpea probably the best of the three. <br />I use the white beans (navy beans) from the grocery store.. the ones you buy to make Boston Beans - They have almost no bean smell/flavor, which is what I want! <br />You can grind your own with a coffee grinder ... grind/sift/grind again until no gritty feeling between your fingers. <br />But you could use the chickpea flour for the pizza crust, if you like!Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-81066632404796151842011-12-02T14:21:15.628-08:002011-12-02T14:21:15.628-08:00Hi Julie, thank you so much for posting all these ...Hi Julie, thank you so much for posting all these lovely gluten free recipies. My Husband got diagnosed with Celiac a year ago and it's been a huge learning curve for me to cook for him. I was wondering what kind of white bean you use? I went to our health food store and he gave me 3 kinds of flours and said they were all white bean flours. Just wondering if you knew which one would be best. I have a chickpea, garfava and a romano bean flour. I would love to make your pizza crust but am not sure which one to use??Stephnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-78598264169020198052011-10-19T08:37:12.386-07:002011-10-19T08:37:12.386-07:00hi Providence... I'm surprised you can't f...hi Providence... I'm surprised you can't find Tapioca starch (or Tapioca flour - same thing) It is in the Asia section of grocery stores -- but if you can't find it , yes, potato starch is a good substitute. <br />Xanthan gum or guar gum are binders so, no.. gelatin isn't a sub. but you can try leaving it out... your end product will just be more crumbly. In cookies/pastry/cakes it is not as necessary as in yeast breads.Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-24403191981327119552011-10-19T04:21:15.912-07:002011-10-19T04:21:15.912-07:00Hi Julie!
Can unflavoured gelatine be used in pla...Hi Julie!<br /><br />Can unflavoured gelatine be used in place if xantham gum in all of your gluten free recipes? Does it produce the same results? <br /><br />Also, I cannot find tapioca starch. Can I use corn or potato starch instead and will it make a big difference?<br /><br />Thank you!Sheryl at Providence Northhttps://www.blogger.com/profile/07127223943390691667noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-81782955769137201582011-06-15T02:27:30.570-07:002011-06-15T02:27:30.570-07:00Hi Gen, I hope you do like this pizza dough ! and...Hi Gen, I hope you do like this pizza dough ! and yes, it should freeze well after the first baking.Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-64064227926801854612011-06-14T22:37:55.109-07:002011-06-14T22:37:55.109-07:00I have tried several GF pizza dough recipes and fi...I have tried several GF pizza dough recipes and find none so far that I especially like. This one may be it! I will try. If I made smaller pies would they freeze well after the first bake?Simply Cornishhttps://www.blogger.com/profile/01279331628220090209noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-18199473288006607822011-06-14T22:35:49.737-07:002011-06-14T22:35:49.737-07:00I have tried several GF pizza dough recipes and ha...I have tried several GF pizza dough recipes and have found none that I really like...this one sounds super and will give it a try. Would it be possible to freeze these (if made in small pizza dough forms) after the first bake?Simply Cornishhttps://www.blogger.com/profile/01279331628220090209noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-11794057302771449802010-09-11T18:42:52.288-07:002010-09-11T18:42:52.288-07:00I used gluten-free flour mix (Bob's) in place ...I used gluten-free flour mix (Bob's) in place of the bean flour because I didn't want to take time to grind beans.<br /><br />WOW! this was amazing!!! Can't believe how well it worked. Thanks so much!Heather L.https://www.blogger.com/profile/09892693393383714339noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-50999054549692548282010-02-08T09:58:05.553-08:002010-02-08T09:58:05.553-08:00I can't find the white bean flour anywhere? D...I can't find the white bean flour anywhere? Do you think quinoa, another high protein flour, could substitute? I am really wanting to try the Roll Kucken too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-14214274187598695372009-03-07T13:36:00.000-08:002009-03-07T13:36:00.000-08:00Julie, I made pizza last night and used your crust...Julie, <BR/><BR/>I made pizza last night and used your crust....it was FABULOUS! I did exactly as you said (used as little of the sweet rice flour as possible) and the crust was amazingly tender. <BR/><BR/>My husband loved it. I've known for a while that I have celiac disease but he just found out that he probably does too, and knowing that he can still enjoy really good pizza made him so happy!! Thank you!<BR/><BR/>JoAnnJoAnnhttps://www.blogger.com/profile/04506998760851891610noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-12350160351503152122009-03-04T22:05:00.000-08:002009-03-04T22:05:00.000-08:00Becki, I'm so happy you enjoyed the recipe. Yes, S...Becki, I'm so happy you enjoyed the recipe. Yes, Sweet Rice Flour is very different from rice flour. Sweet rice flour is the starch part of rice flour. If you don't have sweet rice flour you can use tapioca starch.Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-26053759839548575662009-03-01T18:13:00.000-08:002009-03-01T18:13:00.000-08:00I made this today for the celiac's in my family an...I made this today for the celiac's in my family and they loved it!<BR/><BR/>Just a question though... is sweet rice flour different than white rice flour?<BR/><BR/>I didn't have sweet rice flour so I just used white rice flour...it said to add as little as possible but I had to add at least a cup and a half is that normal???Beckihttps://www.blogger.com/profile/02737925155599141230noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-61263124539978123822009-02-23T10:11:00.000-08:002009-02-23T10:11:00.000-08:00Oh my gosh, I found your blog last night when I di...Oh my gosh, I found your blog last night when I did a Google search for a recipe and today I stumbled across your gluten free pizza crust! Thank you for posting this. I have only found one gluten free pizza crust worth making and it was alright. I will be trying yours next.<BR/> Love the blog!Anonymoushttps://www.blogger.com/profile/00476326456453144893noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-52399974056556083982009-02-22T11:02:00.000-08:002009-02-22T11:02:00.000-08:00I love your blog! Love the recipes, so enjoyable ...I love your blog! Love the recipes, so enjoyable to read! The pictures are great...how do you find the time to do it all?Lizhttps://www.blogger.com/profile/10314470259152652059noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-53602613754710150842009-02-22T00:57:00.000-08:002009-02-22T00:57:00.000-08:00Trish, I have never used gum Arabic, nor have I he...Trish, I have never used gum Arabic, nor have I heard of it being used in gluten-free baking but I don't know why gum arabic would not work since it is a binder ...the only thing is that it may change the color of your baking? <BR/>If you ever do use it, would you let me know how it worked?Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-6237936448728028122009-02-21T21:04:00.000-08:002009-02-21T21:04:00.000-08:00Julie...just curious. (First of all I should say t...Julie...just curious. (First of all I should say that I am, as always, astounded at your ability to recreate these recipes we all love...another good one...) anyway....curious about the xanthum gum. I use Gum Arabic for my Indian recipes and I am wondering...as this is a 'binder' as well...would it work? Have you ever used it? Is it the same thing? It is easily found in 'real Indian food import' stores.Trishhttps://www.blogger.com/profile/13953079867758399259noreply@blogger.com