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Author Topic: Cook's Science of Good Cooking  (Read 1178 times)

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Offline netdirector

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Cook's Science of Good Cooking
« on: November 09, 2015, 02:14:19 PM »
Hey folks!

My daughter was recently diagnosed with Celiac, and I've been trying my best to convert traditional recipes to gluten-free, with varying results. Today, I just stumbled across this recipe (and video!) from Cook's Illustrated, from 2014. I thought I'd share for others who might be interested. I'll be trying it out later this week.

I have to say, the video was extremely informative. As an Alton Brown fan, I always appreciate good food chemistry. :)

Recipe: http://www.cooksillustrated.com/recipes/7853-the-best-gluten-free-pizza/

Video: https://www.cooksillustrated.com/videos/2760-science-gluten-free-pizza-dough
“There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air.” - Steven Wright

Online Jon in Albany

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Re: Cook's Science of Good Cooking
« Reply #1 on: November 10, 2015, 09:30:54 AM »
I've haven't made pizza for the two people in my family with celiac,  but I have made them pierogies that came out pretty well. I used Cup4Cup. The dough had no stretch to it, but it was easy to roll out. The flour is a little on the pricey side though.

Offline netdirector

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  • Location: Chicago, IL
Re: Cook's Science of Good Cooking
« Reply #2 on: November 10, 2015, 11:17:51 AM »
As far as pierogis go, I've yet to make my own gluten-free from scratch. It's crazy hard dealing with rolling out gluten dough to begin with, much less filling and shaping into tiny dumplings that don't fall apart.

I have tried Conte's (http://contespasta.com/products/gluten-free/) and you cook those up in a pan with butter and they're pretty good. A little stiffer than your typical pierogi, but definitely tasty fried up.

I noticed they also make a pizza-in-a-bag... I have no idea how they taste but they're very affordable ($5-$7) online. Has anybody here tried them yet?
“There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air.” - Steven Wright

Online Jon in Albany

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Re: Cook's Science of Good Cooking
« Reply #3 on: November 10, 2015, 11:45:22 AM »
I had never heard of those GF products. Thanks for the link.

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