Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (18 page)
MAKES 8 SERVINGS
This yummy focaccia
recipe comes from Elise Wiggins, Executive Chef at Panzano in downtown Denver where she serves this to fellow wheat- and gluten-free people. The basic recipe is hers. The variation is mine. Either way, you are in for a treat.
2½ cups Basic Blend (page 17)
½ cup potato flour
1 tablespoon xanthan gum
1½ teaspoons salt
4½ teaspoons instant active or active dry yeast
1¼ cups warm water (105° to 110°F)
4 large eggs
¼ cup herb oil (see below) or olive oil
¼ cup Parmesan cheese
Lightly brush a 9 × 13-inch pan with olive oil.
In the bowl of a stand mixer, combine the flours, xanthan gum, salt, and yeast. Using the paddle attachment or using a heavy-duty, handheld mixer, beat briefly to blend. Combine the water, eggs, and oil and add to the dry ingredients. Beat on medium speed for 10 minutes.
Press the dough into the prepared pan. Let rise in a warm, draft-free area for 30 minutes.
Preheat the oven to 425°F. Brush the top of the dough with olive oil and sprinkle with the Parmesan cheese. Bake for 20 to 25 minutes. Cut the focaccia into strips and serve warm.
For the herb oil, combine ¼ cup olive oil with a blend of fresh or dried herbs (oregano, rosemary, thyme) and crushed garlic to taste.
Pizza Sticks
½ cup grated mozzarella cheese
½ cup chopped pepperoni or turkey pepperoni
2 teaspoons Italian herb blend, unless herb oil has already been added
After beating the focaccia dough for 10 minutes, fold in the mozzarella cheese, pepperoni, and herb blend, if using.
Bake and cut into strips as above.
(Asian Pizza)
Dairy-free
These Asian flatbreads
are great with salad or part of a stir-fry menu. After devouring half of these alone, my friend Mikey (age 11) noted that they would make great individual pizzas. He’s right. Simply omit the scallions, salt, and sesame oil. Brush with olive oil, bake, then add toppings, or store in the freezer and use as needed.
2½ cups white rice flour, more for kneading dough
½ cup tapioca starch/flour
½ cup cornstarch or potato starch
3½ teaspoons xanthan or guar gum
¼ cup sugar
3 teaspoons instant active or active dry yeast
1 cup plus 5 tablespoons warm water
2 large eggs
3 tablespoons olive oil
½ cup finely chopped scallions
1 teaspoon coarse salt
¼ cup sesame oil for brushing
2 tablespoons sesame seeds
Line three baking sheets with parchment paper; set aside.
Combine the flours, cornstarch, xanthan gum, sugar, and yeast in the bowl of a food processor fitted with a steel knife. With the motor running, add 1 cup plus 3 tablespoons of the water in a slow stream. Add the eggs one at a time. Add the remaining 1 to 2 tablespoons of water, a little at a time, until the dough forms a smooth ball. Turn onto a surface lightly dusted with rice flour and knead 2 to 3 minutes. If the dough is too sticky, knead on a sheet of plastic wrap that has been sprayed with vegetable spray. Pat into a ball and flatten slightly. Cut into six equal pieces.
Lightly oil a sheet of plastic wrap. Place one piece of the dough into the center of the plastic wrap. Roll into a 6-inch round. Turn onto one of the prepared baking sheets. Combine the oil, scallions, and salt in a small bowl and press some of the mixture into the surface of the dough. Cover with another sheet of oiled plastic and roll to smooth the surface. Repeat with the remaining dough rounds. Let the dough rise for 1 hour in a very warm place.
Preheat oven to 350°F. Brush the bread with sesame oil and sprinkle with sesame seeds. Bake 25 to 30 minutes, until golden brown.
