Eastern Mediterranean Pizza

Eastern Mediterranean Pizza 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. Continue reading

Johnny Cake Cobbler

Johnny Cake Cobbler

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. Continue reading

Tropical Fruit Gazpacho

Tropical Fruit Gazpacho - A refreshing Summer soup

Here, in the midst of Summer, we are finally back to regular posting. Quite honestly, we missed all of you, as well as the process of creating a post, birthing it and releasing it out into the world. Back in June, our initial plan was to take a couple of weeks off  from our recipe development projects, especially the creation of so many yeast-based recipes. Between finalizing recipes for our upcoming book and our participation in the wonderful TWD group, we felt a little overwhelmed.

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