Caputo GF Pizza

Gluten Free Pizza

500 g Caputo Gluten Free flour

8 g instant yeast

400 g warm water (about 120 degrees)

18 g Kosher salt 

26 g Olive Oil

Fit the stand mixer with the paddle attachment. 

In the bowl of your stand mixer place the flour and yeast. Whisk by hand to combine. 

Place in the stand mixer and add the water. Mix on low until combined, scraping down at least once.

Add olive oil, mix on low for a few seconds. 

Add salt, mix on low for a few seconds and then raise the mixer to medium-high and mix for 4 minutes. 

Oil a medium-size bowl, and scrape the pizza dough into the bowl. Using very well-oiled hands, loosely shape the dough into a round. 

Cover the bowl tightly with plastic and place in the oven set to proof mode for 90 minutes until doubled in size. 

Then divide into 2-3 balls, wrap in seran wrap and place in fridge until read to use. Remove an hour before you want to bake it. 

When ready to make pizza, preheat oven as hot as possible (550 usually) with the pizza steel for at least 30 minutes. 

Press out the dough into a circle on parchment paper on top of your pizza peel. Slide into oven with the parchment and bake for 7 minutes, removing parchment after 2 minutes.

Put the broiler on high for 3 minutes in between pizzas to make sure the oven is still hot! Then put it back at 550. 

Repeat parbaking other crusts.

Top each crust with sauce and cheese and slide back on the hot stone. Bake approx 5-7 more minutes but watch it so it doesn't burn. 

Gluten Free Carrot Cake , adapted from Chef Alina

https://chefalina.com/best-ever-gluten-free-carrot-cake/

Preheat to 375

DRY: 

225 1:1 GF flour

2 tsp soda

1 tsp kosher salt

220g granulated sugar

220g brown sugar

1 tsp cinnamon

1 tsp ground ginger

1 tsp pumpkin pie spice or baking spice

180g ground walnuts

WET:

226 g carrots (put chunks into cuisinart and pulse until fine)

280g canola oil

4 eggs

Mix dry in one bowl. Mix wet in one bowl. Add wet to dry. Let batter sit for 30 minutes. 

Prepare two 9 inch round cake pounds by greasing and flouring them and then putting a piece of parchment on the bottom of the tin (on top of the grease/floured bottom). 

Place pans in the oven and immediately turn down to 350 degrees. Bake for 35 minutes. 

Frost when cool. Frost in between layers, on top, and on the sides 

Cream Cheese Frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar (adjust to desired texture)
• 1 teaspoon pure vanilla extract

Red Lentil Sweet Potato Soup

 https://toshistable.com/green-lentil-sweet-potato-soup/

• 1 tablespoon olive oil
• 3 sticks celery diced
• 2 carrots diced
• 1 yellow onion diced
• 5 cloves garlic minced
• 1 tablespoon ginger minced
• 1 tablespoon dried turmeric
• 1 teaspoon dried sage
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 cups sweet potato cut into cubes
• 1 cup red lentils
• 4 cups vegetable broth
• 1 15 oz can full fat coconut milk

Garnishes:

• Freshly ground black pepper
• Cilantro
• Optional: serve with a bowl of rice or warm bread.

Instructions

 

• Heat the olive oil over medium-high heat in a dutch oven or large pot. Add the celery, carrots and onion and sauté for 5-8 minutes.
• Add the garlic, ginger, turmeric, sage, cumin, salt and a few grinds of black pepper. Stir for 30 seconds to a minute, or until fragrant.
• Add the sweet potatoes, red lentils and vegetable broth. Bring to a boil, then immediately drop the heat down to low, partially cover and simmer for 15-20 minutes or until lentils are cooked through.
• Stir in the coconut milk. Garnish with fresh cilantro and freshly ground black pepper. Enjoy!

Delicious Banana Muffins (big and fluffy)

 https://meaningfuleats.com/gluten-free-banana-muffins/

• 1 2/3 cups (250g) gluten-free 1:1 baking flour
• ▢1/2 cup (50g) almond flour
• ▢1 1/2 teaspoons baking powder
• ▢1 teaspoon baking soda
• ▢1/2 teaspoon salt

WET INGREDIENTS:

• ▢1 1/2 cups (345g) mashed bananas 4 bananas
• ▢1/2 cup (100g) granulated sugar
• ▢1/2 cup (100g) brown sugar
• ▢1/3 cup (75g) neutral-flavored oil I use avocado 
• ▢1/4 cup (60g) sour cream 
• ▢1 tablespoon milk
• 
  

1. Line one 12-cup muffin tins with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
3. Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. If adding any chocolate chips or nuts, fold them in when the batter is just about mixed to avoid over-mixing.
4. Scoop the batter into the prepared muffin tin. Fill the tins all the way up! Refrigerate the muffins for 20 minutes before baking. Preheat the oven to 425F.
5. Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
6. Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy

The best brownies

 From https://www.loveandlemons.com/brownies-recipe/

These are the best! 

• 1 1/2 cups granulated sugar*
• 3/4 cup all-purpose flour (use 90g one-to-one GF flour for gluten free)
• 2/3 cup cocoa powder, sifted if lumpy
• 1/2 cup powdered sugar, sifted if lumpy
• 1/2 cup dark chocolate chips
• 3/4 teaspoons sea salt
• 2 large eggs
• 1/2 cup canola oil or extra-virgin olive oil**
• 2 tablespoons water
• 1/2 teaspoon vanilla
• 
  

• Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
• In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt
• In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
• Sprinkle the dry mix over the wet mix and stir until just combined.
• Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** 

Caputo Pizza Dough

 Makes three 300g dough balls, which is 3 small pizzas

500 g Caputo flour

400 g room temp water

12 g instant yeast

18g olive oil

12g salt

Mix water, yeast and flour in stand mixer until combined, scrape down with oiled spatula, add salt, mix another minute, scrape down and add olive oil. Mix on high 5 minutes, scrape down 1-2 times as needed. Divide into 3 balls. Wrap each ball in seran wrap and let rise overnight in the fridge. If using immediately, let the balls rise in proofer 1-2 hours and then refrigerate for 30 min to make easier to handle.

Preheat bread steel/stone and oven to hottest temp (500-550) for an hour! 

Plunk dough ball on parchment on a pizza peel and using your fingertips, push dough out from center until you have a circle with thickest around the edge.

Brush with olive oil. 

Turn oven to broil and place pizza dough on stone for 2 minutes to parbake. 

Remove, top with sauce and cheese or other toppings. Return to oven and bake at 550 for 3 min or broil 2 min or some combo. Watch carefully. 

You can skip the parbake, top the raw dough with toppings and place on hot stone. Bake for 3 min at 550 and then broil for 1-2 min. 

Crust is chewier and puffier if parbake but either works.   2nd tomato pizza photo is parbaked. Pesto and first tomato is topped raw. 

Patrick's Bread

420 g Better Batter Artisan flour blend

400g warm water

35 grams sugar/honey/molasses

11 g instant yeast

9 g salt

56 g olive oil

(alternate version calls for only 7g yeast and 1 T apple cider vinegar)

Mix in stand mixer, start slow and then whip on high for 6 minutes.

Cover bowl and let rest/hydrate for 20 minutes.

Form into a ball, maybe stretch and tuck a couple times and then place in floured bread basket.

Proof in proofer for 1 hour

Baking option 1: Preheat oven with a breadstone to 450 degrees. Make sure the stone/steel has 30 minutes to truly preheat. When bread is proofed, tip onto a parchment lined pizza peel, score bread, and place bread (with parchment) onto the hot stone. Add 4 ice cubes or spray loaf with water twice 7 minutes apart to create steam. Bake for 35-40 minutes.

Baking option 2: Preheat oven/stone to 475. Follow instructions in option 1 but after 25 minutes, turn heat down to 350 and bake for 40 more minutes. 

Baking option 3: Preheat oven and dutch oven to 475. Follow scoring instructions in option 1 but tip loaf into hot dutch oven.  Bake 25 minutes then turn down heat to 350, remove cover and bake another 40.