The Challenge of Gluten Free Pizza Crust

There are certain times that you actually want to follow a recipe - especially if it involves any kind of baking.  I have not made any homemade pizza since I went gluten free in January.  This month, I decided that it was time to venture into the complicated world of gluten free flour.

My Mom is also eating wheat-free and has already taught herself to make GF sandwich bread.  She mentioned that the ingredient "xanthum gum" was important to hold the dough together.  In my typical nature... I ignored Mom's baking lesson and thought that I could somehow make it work without the all-important binding ingredient.  According to About.com, xanthum gum is a corn-based fermented product that is used to thicken and emulsify the dough.

The search began for gluten free pizza crusts that could be made without xanthum.  I came across the Ginger Lemon Girl website and found a Gluten Free and Vegan Pizza Crust that did not include xanthum.  My worries were over.  Wrong.

I didn't really follow the recipe and used it more as a guideline.  Eagerly I began pouring ingredients into the bowl.  Buckwheat Flour... Yeast... Egg (yep, not Vegan)... Rice Flour... Water... Oil... Salt.  As instructed in the recipe, I covered the bowl with a towel to let the dough rise.

Much to my surprise... I returned 45 minutes later to find FLAT dough.  Hmm, perhaps it will stretch across the pizza pan any way.  Wrong again.  The dough mostly stuck to my fingers.  Something needed to be done to save our dinner!

Honestly, I can't remember what I did to make the dough less tacky.  Not that it matters, because no one should ever follow my poor attempt at creating a pizza crust.  Somehow I was able to get the dough to spread across the pan.  I baked it at 425 for 10 minutes and then added our sauce and toppings.  Then I baked it for another 10 minutes.

It shouldn't be a surprise that the crust tasted like FLOUR.  Regardless, I was happy to save the $20 by not ordering a gluten free pizza from Domino's (which isn't guaranteed to be 100% gluten free).  After having a reaction to one of their pizza's... I knew it was time to start making my own.  If you would like more information about the GF crust at Domino's, see the links below for your reference.

Sharing is Caring:

• Tasty Eats at Home: The (Not So) Gluten-Free Pizza Crust Dilemma - A very well written opinion and statement about gluten free crust in chain restaurants.
• Article written by, Alessio Fasano, M.D. - Another well written statement about Domino's crust and a warning to all who suffer from Celiac or Wheat Intolerance.
• Domino's Gluten-Free Crust FAQ's - Educate yourself on this before ordering.  After experiencing a reaction, I always specify to "keep the crust away from other flour".
• Ginger Lemon Girl: Seriously Easy Gluten Free and Vegan Pizza Crust - I do plan to actually follow this recipe next time.  It's a huge time saver!

Copyright 2012 Hint of Thyme. All rights reserved.

Green Beans - Three Quick Fix Recipes

Green beans and tomatoes are very easy to find during the month of August.  Between the downtown Appleton farmers market and my neighbors garden, I seem to have an endless supply of green beans.  So how do you cook and eat the same thing without getting bored?  Dress it up with different ingredients.

If you're looking for something outside the steamed-green-bean-box... these recipes are perfect for you.  Here are three quick fix recipes that are guaranteed to capture your attention and please the taste buds. 

#1 - Fried Rosemary Green Beans

- 1/2 to 1 pound fresh green beans (cut in half or leave whole)

- 2 cups cherry or grape tomatoes (cut in half or leave whole)

- 1/2 cup sweet onion, roughly chopped

- 2 TBSP sesame oil

- 1/2 TBSP dried rosemary

- 1/2 cup shredded Parmesan cheese (optional)

- Salt and pepper

Add the oil and onion to a skillet over medium-high heat.  When the onion becomes translucent, add the green beans, rosemary, salt and pepper.  The beans will appear bright green and have a little char on them - approximately 5 minutes.  Add the tomatoes and cheese at that time.  Serve and enjoy.

#2 - Steamed Mustard Beans

- 1/2 to 1 pound of fresh green beans

- Salt and pepper

- 1 TBSP yellow mustard

- 1 TBSP plain mayonnaise

- 1/2 TBSP honey

Place the green beans in a steamer over water on medium heat.  Once the beans become bright green in color... shock them in ice water to cool and keep the color.  In a separate bowl, combine the mustard, mayo and honey.  If you make more than half pound of beans, adjust the sauce accordingly.  When the beans have cooled, combine with the mustard sauce.  Add salt and pepper.  This is great for a simple summer side dish!  Serve chilled or at room temperature.

#3 - Mediterranean Green Beans

- 1 pound fresh green beans

- 2 cups cherry or grape tomatoes

- 1 1/2 TBSP Extra Virgin Olive Oil

- 1 TBSP red wine vinegar

- 1 TBSP fresh basil, chopped

- 1 cup feta cheese

- Salt and pepper

Add the green beans and EVOO to a skillet over medium-high heat.  Season accordingly.  After 5 to 7 minutes... add the tomatoes.  Add the vinegar, feta and basil at the end.  Remove from heat and cover for 2 minutes.  Serve and enjoy.

We could all use a hint of more time!

Copyright 2011 Hint Of Thyme.  All rights reserved.