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!