With all due respect Craig has a kid that is Type 1 Diabetic and GF is not a "craze" in his house by any means.
What's for Dinner?
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I use a flour that has recently been carried at my local Wegmanns. It can be ordered on line as well. Caputo makes it and it's called Fioreglut. You can be liberal with the flour and make a pizza that is hard to discern from one with gluten in it.
It's for one of my type 1 diabetics, so I need to watch carb counts, so I use 90 g water, 105 g flour, yeast, salt... makes a very wet dough. I form on a tray lined with parchment paper, using plastic wrap on top to help smooth it out. Everything else is standard as far as the sauce/cheese/toppings.
Yeah, it's bad enough with the Type 1 malady, but then add the Celiac and it would be unbearable for me, especially from such a young age (he was 4 1/2 when diagnosed).
FYI, about 1/3 of Type 1 diabetics also have the genetic predisposition to develop Celiac from mild to severe cases. My Son can have zero gluten or it produces poisons in his small intestine that gives him a way higher chance of developing colon cancer later in life, which our family has a nasty history of getting. Also gives him severe stomach/intestinal cramps.
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Thank you tons... this is great~ very much appreciated...
All this pizza talk made me hungry! Only 5 tonight, 2 for the neighbor, three for us. One GF cheese, one half pepperoni half cheese, one (pictured) pepperoni mushroom (shitake). Yum!
Middle of the oven for the 3/8" baking steel @ 525 seems to be the best balance between getting the crust perfect (spotted) and getting the toppings done. The NY style I made got done in around 5-6 minutes each.
Middle of the oven for the 3/8" baking steel @ 525 seems to be the best balance between getting the crust perfect (spotted) and getting the toppings done. The NY style I made got done in around 5-6 minutes each.
Back at you!
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Can't believe you can bake 5 pizzas at 525 with no blown internal fuse. That LG would pop a fuse at 450 after only 30mins. Its fixing to go to Habitat for Humanity BTW.......
Thanks for this.
My sister in law has Celiac disease. I tried to make her a gluten free pizza using KA gluten free. It was difficult to work with as no gluten to hold it together, but I was able to make here some decent pizza. At least she appreciated the effort!
I’ll have to get some of the caputo. It’s my preferred 00 flour.
The video was useful also for some of the techniques he used for this flour to keep it together.
And I had it set low! It goes up to 550*F and the steel gets above 600 if I move it close to the top element. Just seems to cook better at 525, not in such a hurry to remove it. Plus, when reheated it is more like what I like verses a hard inedible crust.
Yeah, no gluten is a pain, sticky, hard to press out etc. The Italian dude in the video does a nice job on the crust, I'd use that technique if my son could handle more carbs, the pizza the way I make it hits around 100g for the whole thing, which of course he eats all of it. I think his main meal isn't normally supposed to be much above 80g of carbs. He's got an inline glucose monitor, so it squawks if his sugar starts elevating too much.
Pop up storms all around (we just had a 45 minute downpour, 0.95" at my brother's site a mile away). So decided to cook something inside that's easy. Wifey working late, so that opened the door to seafood, shrimp in particular. Did a quick and easy shrimp fried rice, which my son loves. Tasty and easy, yum!
The heat is on!
Ribs going on around noon, Ho-made German snausage after that.
Happy 4th!
Ribs going on around noon, Ho-made German snausage after that.
Happy 4th!
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ribs are in the smoker
I coat them with a rub, smoke 'em, and about an hour before taking them off the grill, slather them with BBQ sauce.
I coat them with a rub, smoke 'em, and about an hour before taking them off the grill, slather them with BBQ sauce.
Pop up storms abound, so got some raw materials smoked and made up some ham salad, chicken salad and salsa. Just finished cooking the overnight bagels, daughter says yum. Now gotta figure out if I grill or bake the boneless pork ribs in the oven.
Looks like today is a good day to pop in and wish your neighbors a happy 4th...
Ohh, a bite of brisket? Sure, twist my arm!
Ribs.. mmmmm. Just a nibble.
I've never had ham salad, but I can only have a small taste. I mean it!
Happy 4th to Y'all, I wish Canada had as honorable a tale, and the strength of your constitution to wave a flag for!
Ohh, a bite of brisket? Sure, twist my arm!
Ribs.. mmmmm. Just a nibble.
I've never had ham salad, but I can only have a small taste. I mean it!
Happy 4th to Y'all, I wish Canada had as honorable a tale, and the strength of your constitution to wave a flag for!
I'm a firm believer in observing the holidays of our neighbors. Why have just one Thanksgiving day each year, when Americans and Canadians can show good will by observing both?
Mrs WM81 requested smoked ribs for dinner, and I was happy to oblige.
I coat them with a heavy rub (got the recipe from Southern Living many moons ago), then smoke for 4 hours.
They look pretty black on the outside ....
But are very tender inside.
I buy the baby back ribs at Costco, as they are meatier with less fat than any other source I've tried.
I coat them with a heavy rub (got the recipe from Southern Living many moons ago), then smoke for 4 hours.
They look pretty black on the outside ....
But are very tender inside.
I buy the baby back ribs at Costco, as they are meatier with less fat than any other source I've tried.
Celiac disease, which is common among people who have Type 1 Diabetes, affects about 1% of the population. Another 5% or so of the population have a varying degree of gluten sensitivity. I did not post that comment to single out or make fun of those folks or anyone on WMT. I posted it to show that about 33% of the population "thinks" they have a gluten intolerance. And of that 33%, 86% can actually enjoy foods with gluten with no issues. There is a huge misconception among the population about gluten, carbs and weight gain. It has resulted in a gluten-free craze across the county in which people think they can keep their weight in check and eat healthier by avoiding gluten and buying gluten-free foods that are actually lower in nutrition that their counterparts with gluten. A gluten free diet is not healthier and it is not recommended for weight loss.
CHICKEN CROQUETTES
Boatboy24
No longer a newbie, but still clueless.
Pollo asado tacos for tonight, along with a little street corn.
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