Gluten Free Cornmeal Pepper Dough Food

GLUTEN-FREE CORNBREAD

Steps:

• Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
• Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
• Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
• Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
• Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
• Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

QUICK CORNMEAL PIZZA CRUST (GLUTEN-FREE)

Steps:

• Preheat the oven to 400°F. Prepare two 10-inch squares of parchment paper.
• Whisk together the oat flour, cornmeal, almond flour, ground flaxseed, baking powder, salt, and cumin (if using) in a large bowl.
• Add the milk and lime juice, and knead lightly with your hands until the mixture forms a stringy but not sticky dough. Divide the dough into two rounds.
• To make the pizza crusts, lay one parchment square on a clean work surface, and sprinkle with cornmeal. Place one round of dough on the parchment square, sprinkle it with more cornmeal, and roll it out to a 6-inch disk with a rolling pin. (The rolled-out dough should be about ⅛ inch thick.) Gently push around the edges of the dough with your hands to build up a slight edge, if desired. Slide the parchment and dough disk onto the prepared baking sheet. Repeat with the remaining dough.
• Lightly brush the tops of the crusts with milk using a pastry brush or a small spatula. Bake for 20 minutes, or until the top of the crust(s) is dry and crisp.
• Top the crusts with your desired pizza sauce and toppings. Return the pizzas to the oven and bake for 20 minutes, or until the toppings are hot and cooked through.

GLUTEN-FREE PIZZA DOUGH

Steps:

• Whisk together the gluten-free flour, cornmeal, psyllium husk, yeast, baking powder, salt and sugar in a medium bowl. Add the warm water and 1 tablespoon of the olive oil. Mix with a rubber spatula until the dough holds together in a large ball; the dough will be wet (see Cook's Note). Cover the bowl with plastic wrap and let rest until increased in volume by about 50 percent, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F. Spread the remaining 1 tablespoon olive oil on a rimmed baking sheet.
• Using your hands, press out the dough into a 12-inch round about 1/4 inch thick on the prepared baking sheet. Bake until golden brown all over, 10 to 12 minutes.
• Remove the pizza crust from the oven and top with desired toppings. Return to the oven and bake until the crust is golden and the cheese is melted, 5 to 7 minutes.

GLUTEN-FREE CORNMEAL PEPPER DOUGH

Steps:

• Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, yeast, white sugar, salt & peppers.
• Lightly beat eggs in a separate bowl, add brown sugar, water, pumpkin, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
• Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.

GLUTEN-FREE WHOLE GRAIN MEDITERRANEAN PIE CRUST

Steps:

• Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won't need as much water as is required for wheat flour dough, because the grain flours don't absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
• To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.

GLUTEN-FREE CARAWAY "RYE" DOUGH

Steps:

• Measure flours and cornstarch into 16 cup bowl, whisk to combine well.
• Whisk in xanthan gum, yeast caraway seeds & salt.
• Lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. Whisk to combine.
• Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
• Use immediately, or refrigerate for up to 3 days before baking.
• For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.
• Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C
• Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.