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Archive for the ‘Tuesdays with Dorie’ Category

TWD: Eastern Mediterranean Pizza, copyright 2013, gfcelebration.com, All rights reserved

We actually made this recipe for the first time a couple of weeks ago, but it was late in the day and we lacked the necessary natural light to photograph it. This recipe intrigued us, since pita bread is not easily converted to gluten free, and admittedly, we have yet to make just pita bread using this recipe. Before singling out the pita bread, we wanted to just explore this dough for the pizza itself, and if it turned out  to be successful, develop it further for really good gluten free pita bread in the future. The contributing bakers  on the original recipe were Jeffrey Alford and Naomi Duguid and you can watch the Baking with Julia PBS segment here.  Please do check out the contributions by all the other doriestas at TWD’s link here. Sadly, we are currently without a host for this recipe, but you can find the original recipe in Baking with Julia, page 156.

The recipe turned out to be quite straight forward and simple to prepare, even after allowing for our gluten free adaptations.  You do, however, have to allow for enough time to prepare the necessary sponge.  For the gluten free pita bread dough, you will need the following ingredients. Please note, we only made half a recipe, which makes approximately six small pizzas, or four medium-sized ones. The entire recipe is not only gluten free, but vegan, since with our adaptations it does not contain any meat, dairy, or eggs.

Pita Bread Dough:

  • 1/2 tsp. active dry yeast
  • 1-1/4 cups tepid water (80°F-90°F)
  • 1-1/4 cups gluten free whole grain flour blend, consisting of:  1/2 cup sorghum flour, 1/2 brown rice flour, 1/4 sweet rice flour
  • 1/2 Tbsp. Himalaya salt
  • 1/2 Tbsp. olive oil
  • 1-1/4 – 1-3/4 cups all purpose gluten free flour blend, consisting of: 1/2 cup tapioca flour, 1/2 cup brown rice flour, 1/4 sweet rice flour (if you need additional flour, add sweet rice flour by the tablespoon, as needed)

In a large bowl, prepare a sponge, by adding the yeast to the tepid water. Using a wooden spoon, stirring in one direction only, slowly add the gluten free whole grain flour blend, then stir 100 times in the same direction until fully mixed. This is not as bad as it sounds. You can sing your favorite song, or recite your favorite poem while counting. When you are done, the mixture should look smooth and silky. Cover the bowl with plastic wrap and allow to rest for at least one hour, or until doubled in size. Our sponge took two hours to double in size.

TWD: Eastern Mediterranean Pizza, copyright 2013, gfcelebration.com, All rights reserved

While the sponge is developing, you can prepare the topping ahead of time.

Topping:

  • 1 tsp. olive oil
  • 1/4 cup finely chopped shallots (we substituted a finely chopped red onion and several finely chopped green onions)
  • 2-3 cloves garlic, peeled and finely chopped
  • 1/4 lb. finely ground lean lamb (we did not use meat in our version, but added additional tomatoes instead)
  • 8 – 10 ripe plum tomatoes, chopped (or use well drained canned tomatoes)
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1/2 tsp. Himalaya salt, to taste
  • 1/4 tsp. freshly ground black pepper, to taste

In a heavy sauce pan, heat the olive oil over medium heat. Add the onions and cook until softened. Then add the garlic, tomatoes and spices and cook over medium to low heat. You want to retain enough moisture. Then turn off  the heat and set aside. Please note, the topping can be made several hours ahead of time.

Now continue with preparing the pita bread dough, by removing the plastic wrap from the sponge. Sprinkle the salt and drizzle the olive oil on top  and again stir in the same direction. Now add the gluten free all purpose flour blend, one half cup at a time, until well incorporated. Turn the dough out on to a lightly floured work surface, gently working in the remaining flour. The original recipe calls for a heavy duty kneading session of about 8-10 minutes. Please refrain from doing that, your gluten free dough will never recover from that kind of abuse.

Depending on the number of pizzas you wish to make, oil two large baking sheets and divide the dough into either four or six pieces. Gently roll out each piece on a lightly floured (with sweet rice) work surface and place each piece immediately onto the oiled cookie sheets. Cover with plastic wrap to prevent them from drying out, and allow to rise until doubled in height. In a warm kitchen, this process does not take very long, maybe 30 minutes. Divide the topping evenly amongst the pizzas and bake in a preheated 450°F oven, for about 7 – 10 minutes (our pizzas required 10 minutes).

TWD: Eastern Mediterranean Pizza, copyright 2013, gfcelebration.com, All rights reserved.

This recipe was a huge hit in our house, winning compliments from everyone. Definitely one we will be making again.

 

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Johnny Cake Cobbler, copyright 2013, gfcelebration.com, All rights reserved

After a brief break from baking in general, we are back once again on a Tuesday, baking along with our fellow doriestas. This week we were given two options, either a Fig Crostata, or Johnny Cake Cobbler. The selection was easy, since we had just purchased the most amazing, locally grown fresh peaches at Whole Foods. The recipe actually calls for sliced nectarines and purple plums, but peaches are in season and were an easy substitution.  For those of you that are unfamiliar with our TWD baking experiments, there is usually a weekly host who supplies the actual recipe from  the book Baking with Julia. Lacking a host for this week’s recipe, we will break with tradition and supply our own gluten free version. If you are looking for the original recipe, please check out page 389 in “Baking with Julia” and/or visit the TWD website here.

Johhny Cake Cobbler, copyright 2013, gfcelebration.com, All rights reserved.

First of all, like most cobblers, this is very easy to make.  For any novice gluten free baker, this is a recipe you cannot fail at.  Provided you have the ingredients on hand, which is easy this time of year, with all the abundance of fresh fruit, you can have this dessert on the table from start to finish in under one hour. We chose peaches, but any choice of fruit would lend itself beautifully for this dessert.

To fill a 9 x 9 inch casserole dish you will need the following ingredients:

Fruit filling:

  • 6 peaches, sliced
  • 1/4 cup coconut sugar
  • 1-inch piece of fresh ginger, peeled and minced
  • 3 Tbsp. butter, or coconut oil

Melt the butter, or coconut oil (if you need to be dairy free), in a large pot over medium heat. Add the peaches, minced ginger and coconut sugar. Mix well and cook over low heat, until the peaches are just beginning to get soft. Fill into the lightly greased casserole dish and set aside, while you prepare the topping, for which you will need the following ingredients.

Topping:

  • 1-1/2 cups of gluten free flour, consisting of 1/2 cup brown rice flour, 1/2 cup tapioca flour and 1/2 cup almond meal
  • 3 Tbsp. coconut sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. Himalaya salt
  • 1 tsp. ground ginger
  • 1/2 stick (2 oz.) of butter, cut into small pieces
  • 1 cup lactose-free sour cream
  • 1/2 cup almond-coconut milk blend

Preheat the oven to 425°F. Please note that we took some liberties with the original recipe.  We reduced the amount of flour by 1/2 cup and substituted lactose-free sour cream (Green Valley Organics, available at Whole Foods and your local health food store) as well as added the almond-coconut milk (Califia Farms) to help thin out the batter.

Combine all the dry ingredients in a large mixing bowl, add the butter, mixing well until coarse crumbs form. Then add the sour cream and coconut-almond milk. You are looking to create a light pillowy dough/batter that easily drops by the spoonful on top of the prepared fruit. Spoon the batter on top of the prepared filling and bake in the preheated oven for 14-17 minutes. Your baking time may vary depending on the type of fruit used, or the elevation in which you reside. You will know the cobbler is done when the biscuit topping is golden and the fruit filling is bubbling.

Johnny Cake Cobbler, copyright 2013, gfcelebration.com, All rights reserved

Serve warm. It is delicious by itself but could also be served with your favorite ice cream. We absolutely loved the ease of making this tasty dessert. The flavor of the fresh peaches was absolutely phenomenal making this a favorite late summer treat.

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Savory Brioche Pockets, copyright 2013, gfcelebration.com, All rights reserved

As promised last week, here is our gluten free version of the savory brioche pockets. They were easier to make than originally thought, but required an additional 10 tablespoons of flour to achieve the right consistency described in the book. Our trusted old stand mixer ended its life during the creation of our last cook book, and we have not been able to replace it since, holding out hope for a pro KitchenAid. But it turns out, with a little effort, one can make this recipe using an ordinary hand mixer. Maybe we can credit the blend of gluten free flours for allowing this, a heavier wheat dough might not cut it. In all fairness, we did not have to run the mixer for the 15 plus minutes suggested in the book. We managed to achieve the desired results in about 10 minutes, with the mixer running warm, but still alive.

Using our blend of gluten free flour, consisting of brown rice flour, potato starch, teff flour, sweet rice flour and tapioca flour, we created the sponge as called for in the recipe, but added one cup of warm water. Gluten free flours can go one of two ways, either too dry or too wet, the latter being the most common problem. However, this sponge was different, 1/3 cup of milk just didn’t do it justice. With the extra liquid the sponge developed beautifully, after rising for 40 minutes. Outside of the obvious changes, i.e. gluten free, we pretty much followed the steps outlined in the recipe for the dough,  using the same flour blend mentioned earlier, with the addition of 1 teaspoon of psyllium seed along with 10 tablespoons of extra flour. The dough was fairly light in consistency, rose beautifully, more than doubling in size within 2-1/2 hours, but we feared it would not survive any length of time in the refrigerator, so we left that step out completely.

While the dough was still rising, we prepared the filling using potatoes, small portabella mushrooms, chopped green onions, finely chopped basil leaves, cream cheese, cottage cheese, and a small onion, finely chopped and caramelized.

Savory Brioche Pockets, copyright 2013, gfcelebration.com, All rights reserved

To our great surprise, the dough was easy to work with, and allowed for easy shaping into pockets. For those of you familiar with gluten free baking, you’ll know what we mean, that a lot of these kind of doughs tend to “crack” or break with a lot of handling. Yet, amazingly, this dough was up to the challenge. We brushed the finished brioche pockets with an egg wash and baked them for about 27 minutes.

Since we finished making this during the late afternoon, the pockets became a quick and very delicious dinner. We absolutely loved them. The filling is amazing and perfectly compliments the flavor of the dough. As an alternative, this dough would also lend itself for making great pasties. We’ll definitely be making this recipe again, experimenting with a variety of fillings.

Savory Brioche Pockets, copyright 2013, gfcelebration.com, All rights reserved

If you would like to get the original recipe, please check out Carrie’s beautiful site Loaves and Stitches, as well as all the creative contributions from the other Doristas.

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