Well it’s a different Good Friday this year…pandemic, everyone is to self isolate and home quarantine, so we decided to make homemade gluten free pizza!
I had a package of Bob’s Red Mill in the pantry. I followed the directions as per the bag. Simple ingredients needed: warm water, eggs and oil. It was easy to mix. * I did add a sprinkle of Italian seasoning to the dough just for added flavour. This is what it looked like just before covering to let rise:
After the 20 minutes (I left mine longer). As I was busy cooking bacon, chopping mushrooms; …prepping to top the pizza!
This is what it looked like after letting it rest:
I took my time with spreading out the dough and heavily greased my hands with butter. I decided to place a sheet of parchment paper over top of my pizza stone. I sprinkled corn meal over the paper.
I found the dough easily spread out over the stone/paper. I tried hard to make a thin crust.
I did not follow the recommendation to bake the crust for 7-9 minutes before putting on sauce and toppings.
I immediately just put sauce and toppings on. I preheated the oven to 425F. I baked for 25minutes and it came out lovely.
It’s a nice crust!
Easy to make!
The crust does have a very yeast flavour – so I do find adding a seasoning (such as Italian seasoning) to the dough helps.
But it is nice to make a homemade pizza every once in a while.
So when I’m feeling a bit stressed or anxious, I like to bake. It’s very relaxing.
Thankfully, everyone is posting lots of great ideas (recipes) to try. A lovely gluten free bakery in Toronto – The Almond Butterfly ( https://www.almondbutterfly.com/) posted and shared a recipe for everyone to try!
Hopefully I do it justice – and my family is in luck during this pandemic as we have all the ingredients.
2 medium size oranges
250g white sugar (1 cup)
275g almond flour (2 cups and just under 1/2 cup)
1 teaspoon baking powder
1) Place whole oranges with peel in a medium saucepan. Cover with water & bring to a boil. Reduce to a medium to low heat for 1 hour.
Then drain and let cool completely.
2) preheat oven to 350. Line pan with parchment paper.
3) remove seeds from oranges. Cut into quarters.
Put into blender. Blend until smooth uniform consistency.
4) In a large bowl, add eggs and sugar. Whisk until sugar dissolves into eggs. * If you don’t whisk enough it will leave a weird texture*
5) Add orange purée and whisk again.
6) add almond flour, baking powder and mix until all combined. * Do not over mix
7) Pour into pan
8) Bake 1 hour or until nicely browned on top and springs back when pressed
I didn’t take a picture of the cooked top – here is a pic of my flipped cake
It was (the top) spongey and a uniform brown when I took it out of the oven.
I grew up eating traditional peach pie. Similar to a basic apple pie recipe. Then I meet my future husband and all he talks about is his love for peach pie. So I do what every new girlfriend would do. Bake a pie.
But my pie was not like his moms….. where was my cream filling?!?!
My pie was not what he was envisioning …so I had to learn how to make it.
The creamy filling compliments the peaches and has become a regular staple come peach season. Enjoy!
9inch unbaked gluten free pie shell
3/4 cup sour cream
1/2 cup white sugar
1/3 cup gluten free flour
1/2 tsp almond extract
4cups peaches, peeled and cut
1/4 cup brown sugar
1) Get your crust and pie shell ready. Set aside.
2) To start, it’s best to put peaches in hot water to help them peel easier.
Let them sit in the water while making the cream. Trust me! They will peel so nicely.
3) combine sour cream, sugar, flour and almond extract. Stir until smooth.
4) Alternate layers of peaches and cream mixture in pie shell ending with cream mixture.
5) Preheat oven to 425 degrees Fahrenheit for 20minutes then reduce to 350 degrees.
Bake until filling is thick and bubbly about 35minutes.
6) Sprinkle with the brown sugar and broil until gold brown. *beware it can burn quickly. Keep an eye on it*