GF pizza crust/crepes question

[Guest guest]

Hi everyone-- I wrote a few days ago about needing some GF ideas for my upcoming

GF Pampered Chef shows. I think I may suggest to the culinary center that I

start some of these classes too, as there seems to be definitely a need out

there!

 

Okay my 14 year old host has decided that we are going to make pizzas and salad

and then he wants me to teach them how to make fresh fruit crepes for dessert.

 

Sherene emailed a pizza crust recipe (below) and mentions Jules' gluten Free

baking mix-- is this a standard GF item found in most grocery stores? I won't

have time to mail order anything as this is on Tuesday.  If mail order only,

can something be substituted?

 

And/Or  if anyone else has a yummy tried and true pizza crust GF recipes,

please send my way!

 

ALSO--- I make crepes all the time for my kids-- just using regular flour.. to

make them GF-- can I just substitute GF flour and keep the rest of recipe the

same? Has anyone done GF crepes before? Is there a best GF flour to use? As you

can see I really don't have much experience in this GF dept. So, I gratefully

appreciate all the help you have given me!

 

I will let you know how it goes on Tuesday. There are 20 confirmed teenagers

coming so should be great fun!

 

 

Warmly,

Shawn-Marie

 

 

Re: Re: in need of Gluten-Freerecipes for

teenager

 

Saturday, January 9, 2010, 7:50 AM

 

 

 

 

 

 

 

On Jan 8, 2010, at 10:53 PM, Shawn-Marie Simmons wrote:

 

> ! Perhaps a pizza or pasta dish-- maybe even an appetizer or a dessert?!

>

======

 

this is the best gfcf vegan pizza crust I've ever tasted. It does require Jules'

gluten Free baking mix though.

 

for the topping, our favorite one is caramelized onions spread over the base

with lots of roast garlic and topped with finely diced onions. once it's cooked

we top it with finely shredded basil but that's not vital to the mix..

 

Pizza dough recipe

====

 

1 1/2 cups Jules Gluten Free all purpose pizza

1/4 tsp oregano

pinch or two garlic powder

1/2 tsp salt

2 1/2 tsp rapid rise yeast

2 egg whites at room temp (or egg replacer)

2 tbs olive oil

1/2 tsp cider vinegar

2/3 cup creamer (soy, dairy, coconut) warmed

 

Directions

--------

 

preheat oven to 375F (static) or 350F (convection) if using an oven

 

Whisk together the dry ingredients, except yeast. Set aside

 

In a large mixing bowl mix the wet ingredients, but only use 1/3 of the creamer

 

turn to low setting and slowly add dry ingredients. Add more creamer as needed

to get a firm dough that can still be spread. Pour in yeast and beat on high for

3 more minutes

 

spoon dough into the middle of a greased pan. liberally oil your hands and

spread into a 12 inh circle.

 

Raise the outer edges so that the sauce won't spill out.

 

cover with a light kitchen towel and let the crust rise for about 10 min in a

warm spot, brush lightly with olive oil on the crust edges. poke holes in the

pizza with a fork.

 

bake for approx 15 min in preheated oven. crust should have risen and gone

slightly brown

spread with toppings, bake for an additional 20 min.

 

When you use the pizzaz, leave out the 10 min resting time. put the crust on 15

min with just the lower heating element. top, then bake with dual elements for

approx 20 min.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Thank you!!!!

 

Shawn-Marie Simmons

The Pampered Chef

Www.pamperedchef.biz/shawnmariesimmons

 

On Jan 10, 2010, at 9:27 PM, Gracious Hospitality

<gracioushospitality wrote:

 

Shawn-Marie, I substitute cornstarch for all-purpose flour in my crepe

recipe and it works very well. It's actually more tasty than crepes made

from wheat.

 

LaDonna

 

 

[Guest guest]

There's so little flour in crepes, you can really use any kind and it works

out.

 

Pam

 

On Sun, Jan 10, 2010 at 8:20 PM, Shawn-Marie Simmons <pampchef2001

> wrote:

 

>

>

> Hi everyone-- I wrote a few days ago about needing some GF ideas for my

> upcoming GF Pampered Chef shows. I think I may suggest to the culinary

> center that I start some of these classes too, as there seems to be

> definitely a need out there!

>

> Okay my 14 year old host has decided that we are going to make pizzas and

> salad and then he wants me to teach them how to make fresh fruit crepes for

> dessert.

>

> Sherene emailed a pizza crust recipe (below) and mentions Jules' gluten

> Free baking mix-- is this a standard GF item found in most grocery stores? I

> won't have time to mail order anything as this is on Tuesday. If mail order

> only, can something be substituted?

>

> And/Or if anyone else has a yummy tried and true pizza crust GF recipes,

> please send my way!

>

> ALSO--- I make crepes all the time for my kids-- just using regular flour..

> to make them GF-- can I just substitute GF flour and keep the rest of

> recipe the same? Has anyone done GF crepes before? Is there a best GF flour

> to use? As you can see I really don't have much experience in this GF dept.

> So, I gratefully appreciate all the help you have given me!

>

> I will let you know how it goes on Tuesday. There are 20 confirmed

> teenagers coming so should be great fun!

>

> Warmly,

> Shawn-Marie

>

>

> Re: Re: in need of Gluten-Freerecipes for

> teenager

> To:

<%40>

> Saturday, January 9, 2010, 7:50 AM

>

>

>

> On Jan 8, 2010, at 10:53 PM, Shawn-Marie Simmons wrote:

>

> > ! Perhaps a pizza or pasta dish-- maybe even an appetizer or a dessert?!

> >

> ======

>

> this is the best gfcf vegan pizza crust I've ever tasted. It does require

> Jules' gluten Free baking mix though.

>

> for the topping, our favorite one is caramelized onions spread over the

> base with lots of roast garlic and topped with finely diced onions. once

> it's cooked we top it with finely shredded basil but that's not vital to the

> mix..

>

> Pizza dough recipe

> ====

>

> 1 1/2 cups Jules Gluten Free all purpose pizza

> 1/4 tsp oregano

> pinch or two garlic powder

> 1/2 tsp salt

> 2 1/2 tsp rapid rise yeast

> 2 egg whites at room temp (or egg replacer)

> 2 tbs olive oil

> 1/2 tsp cider vinegar

> 2/3 cup creamer (soy, dairy, coconut) warmed

>

> Directions

> --------

>

> preheat oven to 375F (static) or 350F (convection) if using an oven

>

> Whisk together the dry ingredients, except yeast. Set aside

>

> In a large mixing bowl mix the wet ingredients, but only use 1/3 of the

> creamer

>

> turn to low setting and slowly add dry ingredients. Add more creamer as

> needed to get a firm dough that can still be spread. Pour in yeast and beat

> on high for 3 more minutes

>

> spoon dough into the middle of a greased pan. liberally oil your hands and

> spread into a 12 inh circle.

>

> Raise the outer edges so that the sauce won't spill out.

>

> cover with a light kitchen towel and let the crust rise for about 10 min in

> a warm spot, brush lightly with olive oil on the crust edges. poke holes in

> the pizza with a fork.

>

> bake for approx 15 min in preheated oven. crust should have risen and gone

> slightly brown

> spread with toppings, bake for an additional 20 min.

>

> When you use the pizzaz, leave out the 10 min resting time. put the crust

> on 15 min with just the lower heating element. top, then bake with dual

> elements for approx 20 min.

>

>

[Guest guest]

you could probably use Bob's Red Mill GF all purpose flour and add some

xanthan gum or gaur gum (which replaces the gluten). There are some other

all purpose blends that may be available in your area. Some of them add in

gaur gum or xanthan gum, and some add in in baking soda, so you gotta check

the ingredients so you don't add what's already in it. I did that once with

baking soda because I didn't realize it was already in the flour blend.

Extra gums don't really cause problems as long as it's not excessive. I

usually throw in an extra 1/4-1/2 tsp of gum just because I'm insane and

think it helps! lol

 

With all gf pizzas I've made, precooking the dough is a must! I always bake

just the plain crust for 10-15 minutes or until it starts to brown, then

flip it over on the pan, add toppings, and bake it another 10 minutes or

until done. I like the pizza pans with the holes in them as they tend to

bake the crust better, but they can be messy and probably too much hassle

for a show! What I do though is lay wet paper towels on the table, put the

pan on top and greese it, then spread my dough on it. Then use the wet paper

towels to wipe the bottom off before putting it in the oven. I'm going to

try a new recipe tomorrow for pizza crust so I'll let you know how it turns

out. Here's a link to the recipe...

http://friendseat.com/Gluten-egg-corn-soy-dairy-FREE-Pizza-Dough-Recipe

 

 

 

[Guest guest]

Can you provide your crepe recipe? I have seen buckwheat crepes before and with

what I have done with pancakes, I don't see why you can't sub buckwheat (no

xanthan gum needed)

 

, " Pampchef2001 "

<pampchef2001 wrote:

>

> Thank you!!!!

>

> Shawn-Marie Simmons

> The Pampered Chef

> Www.pamperedchef.biz/shawnmariesimmons

>

> On Jan 10, 2010, at 9:27 PM, Gracious Hospitality <gracioushospitality

wrote:

>

> Shawn-Marie, I substitute cornstarch for all-purpose flour in my crepe

> recipe and it works very well. It's actually more tasty than crepes made

> from wheat.

>

> LaDonna

>

>

[Guest guest]

I made this pizza crust I mentioned yesterday. It's unusual but good. I

think it would go best with a lot of roasted veggies. You'd probably want to

go with something a little more traditional for kids. I also recalled a

recipe using cauliflower for the crust.

http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/543510-you-won\

t-believe-its-cauliflower-pizza-crust.html

I haven't actually tried this yet but to make it vegan I'd use FYH vegan

cheese and baby squash for the egg. A lot of people swear this is the best

crust they have ever tasted, so it must be good. Anyway, good luck with your

show!

 

On Sun, Jan 10, 2010 at 11:27 PM, Jae Jones <recyclednew wrote:

 

> you could probably use Bob's Red Mill GF all purpose flour and add some

> xanthan gum or gaur gum (which replaces the gluten). There are some other

> all purpose blends that may be available in your area. Some of them add in

> gaur gum or xanthan gum, and some add in in baking soda, so you gotta check

> the ingredients so you don't add what's already in it. I did that once with

> baking soda because I didn't realize it was already in the flour blend.

> Extra gums don't really cause problems as long as it's not excessive. I

> usually throw in an extra 1/4-1/2 tsp of gum just because I'm insane and

> think it helps! lol

>

> With all gf pizzas I've made, precooking the dough is a must! I always bake

> just the plain crust for 10-15 minutes or until it starts to brown, then

> flip it over on the pan, add toppings, and bake it another 10 minutes or

> until done. I like the pizza pans with the holes in them as they tend to

> bake the crust better, but they can be messy and probably too much hassle

> for a show! What I do though is lay wet paper towels on the table, put the

> pan on top and greese it, then spread my dough on it. Then use the wet paper

> towels to wipe the bottom off before putting it in the oven. I'm going to

> try a new recipe tomorrow for pizza crust so I'll let you know how it turns

> out. Here's a link to the recipe...

> http://friendseat.com/Gluten-egg-corn-soy-dairy-FREE-Pizza-Dough-Recipe

>

>

>

 

 

 

[Guest guest]

Thank you so much!!

 

Shawn-Marie Simmons

The Pampered Chef

Www.pamperedchef.biz/shawnmariesimmons

 

On Jan 11, 2010, at 6:39 AM, pat <catladybug8355 wrote:

 

My hubby makes me GF crepes all the time. Using your regular recipe, just

replace the flour with rice flour, cup to cup. You might need a little more

liquid to spread them.

 

pat

 

--- On Sun, 1/10/10, Shawn-Marie Simmons <pampchef2001 wrote:

 

Shawn-Marie Simmons <pampchef2001

Re: Re: GF pizza crust/crepes question

 

Cc: sherene

Sunday, January 10, 2010, 10:20 PM

 

Hi everyone-- I wrote a few days ago about needing some GF ideas for my upcoming

GF Pampered Chef shows. I think I may suggest to the culinary center that I

start some of these classes too, as there seems to be definitely a need out

there!

 

Okay my 14 year old host has decided that we are going to make pizzas and salad

and then he wants me to teach them how to make fresh fruit crepes for dessert.

 

Sherene emailed a pizza crust recipe (below) and mentions Jules' gluten Free

baking mix-- is this a standard GF item found in most grocery stores? I won't

have time to mail order anything as this is on Tuesday. If mail order only, can

something be substituted?

 

And/Or if anyone else has a yummy tried and true pizza crust GF recipes, please

send my way!

 

ALSO--- I make crepes all the time for my kids-- just using regular flour.. to

make them GF-- can I just substitute GF flour and keep the rest of recipe the

same? Has anyone done GF crepes before? Is there a best GF flour to use? As you

can see I really don't have much experience in this GF dept. So, I gratefully

appreciate all the help you have given me!

 

I will let you know how it goes on Tuesday. There are 20 confirmed teenagers

coming so should be great fun!

 

Warmly,

Shawn-Marie

 

 

Re: Re: in need of Gluten-Freerecipes for

teenager

 

Saturday, January 9, 2010, 7:50 AM

 

 

 

On Jan 8, 2010, at 10:53 PM, Shawn-Marie Simmons wrote:

 

> ! Perhaps a pizza or pasta dish-- maybe even an appetizer or a dessert?!

>

======

 

this is the best gfcf vegan pizza crust I've ever tasted. It does require Jules'

gluten Free baking mix though.

 

for the topping, our favorite one is caramelized onions spread over the base

with lots of roast garlic and topped with finely diced onions. once it's cooked

we top it with finely shredded basil but that's not vital to the mix..

 

Pizza dough recipe

====

 

1 1/2 cups Jules Gluten Free all purpose pizza

1/4 tsp oregano

pinch or two garlic powder

1/2 tsp salt

2 1/2 tsp rapid rise yeast

2 egg whites at room temp (or egg replacer)

2 tbs olive oil

1/2 tsp cider vinegar

2/3 cup creamer (soy, dairy, coconut) warmed

 

Directions

--------

 

preheat oven to 375F (static) or 350F (convection) if using an oven

 

Whisk together the dry ingredients, except yeast. Set aside

 

In a large mixing bowl mix the wet ingredients, but only use 1/3 of the creamer

 

turn to low setting and slowly add dry ingredients. Add more creamer as needed

to get a firm dough that can still be spread. Pour in yeast and beat on high for

3 more minutes

 

spoon dough into the middle of a greased pan. liberally oil your hands and

spread into a 12 inh circle.

 

Raise the outer edges so that the sauce won't spill out.

 

cover with a light kitchen towel and let the crust rise for about 10 min in a

warm spot, brush lightly with olive oil on the crust edges. poke holes in the

pizza with a fork.

 

bake for approx 15 min in preheated oven. crust should have risen and gone

slightly brown

spread with toppings, bake for an additional 20 min.

 

When you use the pizzaz, leave out the 10 min resting time. put the crust on 15

min with just the lower heating element. top, then bake with dual elements for

approx 20 min.