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Thread: ChocoTaco369's Personal Food Porn Thread page 4

  1. #31
    ChocoTaco369's Avatar
    ChocoTaco369 is offline Senior Member
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    This one is definitely worth posting up. GF sourdough white rice flour pizza:



    Technically not primally ideal for low carbers, but if you're trying to incorporate starches into your diet for workout reasons, this is perfect. How I did it:

    Make your poolish:

    1 cup white rice flour
    1 cup room temperature water
    A sprinkle of yeast (we'll call it 1/2 tsp)

    Mix in a glass jar with a loose fitting lid and leave it on the counter for 24-48 hours out of the sun. I did mine for 48.


    After the 24-48 hour period, add in the following:

    1 cup of white rice flour
    1 tsp xantham gum
    1 tsp apple cider vinegar
    1 tsp GF yeast
    1 teaspoon whey protein powder
    Enough water until the proper dough consistency is reached. I suggest starting with 1/4 cup and adding it in 1 tablespoon at a time until the dough forms. You may need another tablespoon or two depending on the humidity and how much water from your poolish evaporated over the 1-2 days.

    Once your dough ball is formed, store it in the fridge in a lightly oiled bowl overnight. Cover with a damp cloth or paper towel. Remove from the fridge at least an hour before you intend to use it. I let it sit out on the counter for another 6 hours or so.

    Roll out your dough on the pizza pan (this recipe will make a roughly 12-13" pizza, if you want a 16" large pizza you need 3 cups of flour).

    Preheat your oven to 550*F. Bake pizza dough alone on a pan for 5 minutes. Add sauce, cheese and toppings. Place the pizza under the broiler on high to get it brown. You can continue baking at 550*F if you'd like, but you won't get the browning you get on a wheat pizza crust without a broiler. Just keep an eye on the pizza if you choose to use the broiler and rotate often in 90 degree patterns until desired brownness is achieved.

    Whey protein and xanthan gum are optional, but they will help create a type of structure in the dough. My dough had small air pockets reminiscent of a wheat pizza dough, but to a much lesser degree. They'll help prevent that "cracker crust" gluten free recipes yield.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  2. #32
    CaveMama's Avatar
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    I would also like to offer my hand in marriage.

  3. #33
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    Coconut Girl is offline Senior Member
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    hola T happy to see you're still posting your drool-licious recipes! this pizza looks incredible... do you make your own sauce by any chance? don't slap me if that's a stupid question... since i know you have exxxxxcellent taste, i'd love to know how you make your sauce--if you do

    also... aside from coconut flour (cause i can't stand the taste of it as a pizza dough BLECK!) and the recipe above, have you tried to make a non-starch-type of dough? i keep thinking of trying out a combo of almond flour and a touch of coconut flour or something else but i'm not wanting to do a dough made with an entire block of cream cheese... lol

  4. #34
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    onalark is offline Senior Member
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    That looks damn tasty. Our local awesome pizza place does a good GF crust, but I can tell it comes from a package.

    Xantham gum. I keep meaning to buy some, but the price makes me scowl. As a former marathon baker, though, I should just give in and buy it. I know it would get used.

  5. #35
    ChocoTaco369's Avatar
    ChocoTaco369 is offline Senior Member
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    Quote Originally Posted by onalark View Post
    That looks damn tasty. Our local awesome pizza place does a good GF crust, but I can tell it comes from a package.

    Xantham gum. I keep meaning to buy some, but the price makes me scowl. As a former marathon baker, though, I should just give in and buy it. I know it would get used.
    This is the xanthan gum I bought.

    Xanthan Gum 1lb Powder USP FCC Food Grade (Buy 5 get $15 off): Amazon.com: Grocery & Gourmet Food

    $15 may seem like a lot, but it isn't. A 1 pound bag will last forever. You might get a few years out of it at the rate you'll use it. It works fantastically for salad dressings. Just a little pinch or two will keep the oil and vinegar from separating. Just don't put too much or you'll wind up with jello. Ask me how I know. It's very potent stuff, even more so than cornstarch I'd say.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  6. #36
    ChocoTaco369's Avatar
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    Quote Originally Posted by Coconut Girl View Post
    hola T happy to see you're still posting your drool-licious recipes! this pizza looks incredible... do you make your own sauce by any chance? don't slap me if that's a stupid question... since i know you have exxxxxcellent taste, i'd love to know how you make your sauce--if you do

    also... aside from coconut flour (cause i can't stand the taste of it as a pizza dough BLECK!) and the recipe above, have you tried to make a non-starch-type of dough? i keep thinking of trying out a combo of almond flour and a touch of coconut flour or something else but i'm not wanting to do a dough made with an entire block of cream cheese... lol
    Making pizza sauce is very different than making tomato gravy for pasta. Tomato gravy is best when you grind up your own fresh tomatoes and cook them for a long period of time. We're talking 1-2 days. Pizza sauce is totally opposite. Crushed tomatoes out of a can work better.

    I recommend buying a 28oz can of crushed tomatoes with basil in it. Try and find one with some salt in it already, but not huge amounts of salt. 200-300mg per serving seems to work fine.

    Put a little olive oil in a microwave safe bowl and microwave it for about 30 seconds. This will make it pretty warm but not bubbling hot. Crush up 3-5 cloves of garlic and add the garlic with some oregano and basil to the olive oil. Let the garlic and herbs sit in the warm olive oil for 10-15 minutes so the flavor leaks out. Add your can of crushed tomatoes and 3-4 tablespoons of red wine vinegar or to taste. Let it sit in the fridge overnight for the best flavor.

    That's pretty much it.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  7. #37
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    geostump is offline Senior Member
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    I'm in love too! I'd give my husband das boot.
    Georgette

  8. #38
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    the pizza dough looks great.... nom, nom, nom....

  9. #39
    iniQuity's Avatar
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    If you ever move to NYC area and need a room mate let me know. It'll be like Three's Company only with two guys. I call Jack, you would make a good Janet and my gf defaults to Chrissy. You can pay less if you do most (all) of the cooking.

  10. #40
    ChocoTaco369's Avatar
    ChocoTaco369 is offline Senior Member
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    I'm pretty sure you're breaking my balls but I've never seen Three's Company so the reference is lost on me. Do I ate least get an apron?
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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