Happy New Year!
Gluten-Free Calzone
1 recipe GF no-knead bread
Pizza sauce (either from scratch or a GF commercial version)
Fresh ball of mozzarella
Pizza toppings of choice
Parmesan cheese
Dried basil
White rice flour
Make the no-knead bread recipe about an hour before you want to make your calzone. Let it rise on the counter.
When you’re ready to start, pull out the white rice flour. Take HALF of the dough and put it into a separate bowl. Cover it and use to make bread later. Mix enough rice flour into the calzone dough to get it stiff enough to pat onto a pan. Now split it into 2 again.
Rub a thin coating of olive oil over your hands. Take half of the calzone dough and pat it onto an oiled pizza pan (make it pretty thin but not so thin that it tears or your filling will fall out the bottom of the calzone). Let it rest while you prepare your toppings. I used fresh mushrooms, green pepper, onion, and tomato, all diced.
Once you have everything chopped up, spoon a layer of pizza sauce onto the dough, leaving about a half-inch clear of sauce around the outside edge. Add your toppings; don’t go nuts or you will have a hard time covering it with the other half of the dough. Ask me how I know that. Don’t forget to top with slices of fresh mozzarella.
Take the remaining piece of dough and add even more rice flour (I think I used a total of 1/8 cup for everything) so that it will pat out and allow you to fold it over, pick it up, and drape it over the top of the filling. Do exactly that, then press the edges together to seal. If you have enough “overhang,” you can turn the edges under and pinch to make it look pretty.
Brush a light coat of olive oil on the top crust; grate some Parmesan cheese on top, then sprinkle a little basil.
Bake at 425 degrees for 15 minutes or until browned.
Somehow this afternoon, I found this link. I find it quite funny on how many of these apply to me…
You know you’re a cat person when…
These are just the ones that apply to me/The Man. Sad, isn’t it?
I have a craving. It’s driving me nuts. And it’s all because of yesterday’s line-up on Food Network. They showed…..the making of Twinkies.
I was a Twinkie eater from way back. There was nothing like biting the end off of that spongy cake, sticking my finger in the middle to get out all that god-knows-what’s-in-it-but-damn-it’s-good-filling, sucking said finger clean, and then eating the rest of the cake.
But now I can’t eat those Hostess goodies.
So what’s a gluten-free person to do? FIND A WAY. I searched the internet. I flipped through GF cookbooks. And now I have a way.
Twinkie Cupcakes
For the cake (slightly adapted from “The Gluten-Free Kitchen” by Roben Ryberg):
5 eggs, separated
3/4 cup sugar
1/4 cup water
2 tsp vanilla
1/2 cup cornstarch
1/3 cup potato starch
1/4 tsp xanthan gum
1/4 tsp salt
2 tsp baking powder
1/2 tsp cream of tartar
Preheat the oven to 350 degrees. Beat the egg yolks and sugar until the yolks are light in color and thickened. Add the vanilla and water. Mix well. Add the cornstarch, potato starch, xanthan gum, salt, and baking powder; combine well to make sure there are no lumps.
Whip the egg whites and cream of tartar until they hold stiff peaks. Pour half of the egg whites into the yolk mixture; fold gently until incorporated. The pour that mixture back into the rest of the egg whites. Fold gently until completely combined.
Put cupcake liners in your muffin pan. Fill each liner 3/4 full. Bake for 15 minutes. Let cool completely before filling.
(Makes 24 cupcakes or “twinkies”)
For the filling (from Top Secret Recipes):
2 tsp very hot water
1/4 tsp salt
1 - 7 oz jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Combine the salt with the water in a small bowl and stir until the salt is dissolved. Let cool.
Combine the marshmallow creme, shortening, sugar and vanilla in a bowl and mix well, until the stuff is fluffy.
Add the salt solution to the creme mixture and combine.
Once the cupcakes are cool, remove the liners and place on their tops. Fill a pastry bag fitted with a long tube tip with the filling. Insert the tip halfway into the cupcakes through the bottom; squeeze the filling into the cupcakes. (This stuff is thick and it broke my cheap-ass pastry bag tip connector thingy - just warning you - so I didn’t get to fill mine as full as I wanted).
Make a pig of yourself (I have already eaten 4 and they’ve been done for a whole 5 minutes!).
While the cake doesn’t taste like the real Twinkie does, I don’t care. It gives me the feeling of eating a Twinkie and I am happy. And I am probably going to be sick because I bet I eat all 24 before this day is done.
This isn’t the only craving happening in the cat house. Stay tuned…
I prefer the taste and texture of the latest version over the 1st one. Now if I can just keep it from sticking to the pot!
Here’s what I did this time.
GF No-Knead Bread - Version 2
1 cup sorghum flour
1/4 cup potato starch
1/4 cup teff flour
1/2 cup tapoica starch
1/4 tsp yeast
4 tsp sugar
1 tsp sea salt
1 1/4 tsp xanthan gum
1 tsp baking powder
1 cup water
2 tbsp olive oil.
Mix together the flours, yeast, sugar, salt, baking powder and xanthan gum. Add the water and oil; beat until well combined (I actually let my stand mixer run on low speed for about 3 minutes, scraping down the sides of the bowl once).
Pour into an ungreased bowl; cover and let rise for 2 hours (I used my bread proofing cycle for the 1st 30 minutes and then shut it off, leaving the bowl in the oven for the remaining time).
To bake the bread, heat the oven to 500 degrees. Once it comes to temperature, put your pot in it and let it heat for a half hour. Take the pot out, dump the dough in, cover, and bake for 30 minutes.
Note the fact that the bread in the picture is still in the pot. That’s because IT STUCK. Damn it. I know better than to use a new pot! So until I get back from giving a flute lesson, that is where it will stay. So no taste test quite yet.