Month: July 2020

I’ve been watching a lot of video’s on youtube recently. Here is a cultivated list of videos for you to help understand what it is and how to make gluten free bread.

• Gluten: What is gluten?
• The science behind excellent pizza dough, that happens to be gluten free.
  • FYI the exact recipe isn’t given but it’s alluded to and we will try and ‘make it’ stay tuned. (Or subscribe to Cooks Illustrated)
• Sourdough bread with Babish
• How to make a yeast starter for sourdough.
• How to make yeast, if you can’t buy any. It’s stupid easy.

Here are some pizza recipes to help inspire you:

• If you can’t wait and you’re looking for some pizza today here are some ideas
  • Here’s a Gluten Free Calzone, but it still needs some substitutes to make it gluten free. (I’d remove onion/garlic powder and just use 1/2 tsp of garlic unfused oil)
  • Here’s a great base recipe that still needs some low FODMAP tweaks. (again replacing garlic powder with garlic infused oil) This is likely what I’ll base my recipe off of to start experimenting. As the Test Kitchen video says, use both the yeast and the baking powder.

This isn’t necessarily a low FODMAP post as much as a new to cooking post. If you have an old non-stick frying pan you should consider throwing it out. The teflon that is used contains a chemical that basically can cause various cancers. Any quick google of “why is non stick cookware dangerous” will help you understand why I am suggesting it’s time to throw them out.

So if you are throwing them out what should you replace it with? Well ceramic non-stick are good, they don’t have a long life of non-stick and slowly get worse over time. A more attractive alternative might be to use either a Cast Iron or a Carbon Steel Pan. Both have great thermal properties(They evenly distribute heat), but Carbon Steel is a little more nimble with temperature adjustments. It heats up faster and will respond faster to changes from your range/oven than traditional cast iron. And an added bonus is both of these pans can be thrown in the oven if a recipe calls for it. Something you definitely can’t do with a “non-stick” pan.

I recently purchased two and threw out my non stick. I have to say that there is some work to be done to season them properly. But once you have done that they cook beautifully. I definitely would suggest them as a part of your kitchen tooling.