Why is it that I never think to take more pictures, especially at parties? Not to mention of my own costume!? My costume was cool, a combo of a goth, dominatrix Marie Antoinette. Damn it was awesome. No one recognized me with the wig on and isn’t that the best compliment?
Well, fine then. Here are Patrick and Tony – our good friends from the Hollis Street days. Sorry about the picture quality:
So, in the last post I mentioned that I’m gluten intolerant, hence no more beer. Gluten = three days of knees that feel arthritic. Anyhoo, I’ve been searching for a good thin pizza crust. I’ve tried a lot of crusts at home and at restaurants and have yet to find one that satisfies–well, except for Plant Cafe’s in San Francisco. Hands down the best in the Bay Area. But there is a flaw in our current thinking about gf pizza crusts, and that is that the crust needs yeast, has to rise and will be made better by potato starch. First, let’s throw out the potato starch, it makes the crust gluey and potato-ey. Second, let’s try a completely different approach, i.e. flat bread.
I’ve been experimenting with one recipe and am still tweaking for taste. I started with the Mandarin Pancake recipe in Russell’s The Gluten-Free Asian Kitchen. The pancake is more like a flat bread and comes out thin and crispy all the way through the middle. In this last iteration, I combined that recipe with the Smitten Kitchen’s rosemary flat bread ingredients. Here’s what I came up with:
1/2 cup tapioca flour or starch
1/2 cup millet flour
1/2 cup sweet rice flour, plus more for rolling
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1/2 cup boiling water
1/3 cup olive oil
1 tablespoon rosemary
3/4 teaspoon baking powder (add if you want air pockets, leave out for pizza crust)
Whisk together the dry ingredients as well as the rosemary. Add the boiling water and 2 tablespoons of olive oil to the dry ingredients and using a spatula roughly mix the liquid with the dry. Then using clean hands finish kneading the dough until it just holds together. Divide the dough into 4 or more balls depending upon how then you want the bread/crust and roll as thin as possible.
Use the rest of the olive oil to brush on the dough and either bake in the oven for 10-12 minutes or pan fry.
I have used leftover pan fried bread for both sandwich wraps (think sliced turkey, avocado and cranberry chutney), as well as crusts for pizza. The taste is a bit bland for pizza, so I’m still thinking on that. But at least it behaves like a proper thin crust.
My first post in ages. If you’re still checking into this blog, you’ll see changes to the look. Coming up are pages devoted to recent travels to Japan and Washington D.C. My hope is to consolidate my life into this site and not scattershot across multiple places.
October has been fun around here. Last weekend was the fall meeting of the Pacific Cannery Lofts fiber arts group. After that I carved an intricate design into my pumpkin with the aid of neighbor Marie’s tools and design books. PCL also held a general Oktoberfest beer gathering. That was a good time and I sneaked a hard cider found in the ice chest. My gluten intolerance may not allow beer anymore but cider is easy to come by.
In other news, it’s raining again and while I swore to be out of my studio by this time, I am not. However, I do have a new space lined up and will get to move in by December 1st, hopefully before. It’s in the same warehouse, American Steel Studios. I’m glad of that so that I can keep my friendships with other artists in the building.
It took me 3 (?) years to knit the sock on the left and 3 weeks for the sock on the right. The right sock is tighter and more even, but then the left had been ripped out a million times. But now, on the first day of summer, I finally have the socks I started with the intention of warming up my feet.