Thank you, Gluten Free on a Shoestring. I will buy your upcoming book. If you open a bakery, I will haunt it.
I was bummed because I couldn't do the pizza (milk allergies) until I was inspired to think of it as a flatbread. After that possibilities like teriyaki chicken, BBQ, bacon-jalapeno with pickled onion, etc. open up.
The xanthan gum was a problem, so I substituted pectin, tossed in an egg for good measure and crossed my fingers, thinking that grilled flatbread couldn't go too wrong. Imagine my delight when it came off the grill with lovely char marks and a pliable, delightful chew. Think sourdough pita and you'll nail it. My husband suggested adding black pepper or jalapenos in the crust, so tonight's batch will do just that.
We served it with shish-kebabs and taziki sauce, radishes, cucumbers and fresh corn on the cob. Yum!
Grilled Flatbread with Pectin
3 cups (420 g) all-purpose gluten-free flour, plus more for sprinkling
1 1/2 teaspoons pectin (omit if your blend already contains it)
3 teaspoons (9 g) instant yeast
1 1/2 teaspoons (6 g) sugar
1 teaspoon (6 g) kosher salt
3 tablespoons (42 g) extra-virgin olive oil, plus more for brushing
1 egg
8 fluid ounces warm water (about 100°F)
1. Mix dry stuff. Stir in egg and oil, add water, stir. Cover, let rise in fridge at least 12 hrs or up to 4 days.
2. Remove from fridge. With lightly floured hands, pat out half of it on plastic, wax paper, foil, whatever and cover with a damp towel. Pat out the second half. Grill at 450 F (or really hot grill) for two minutes. Flip, add toppings if using, grill 2-3 min more. Remove with a pizza board (we used a small, unused cookie sheet) and feast!
1 1/2 teaspoons pectin (omit if your blend already contains it)
3 teaspoons (9 g) instant yeast
1 1/2 teaspoons (6 g) sugar
1 teaspoon (6 g) kosher salt
3 tablespoons (42 g) extra-virgin olive oil, plus more for brushing
1 egg
8 fluid ounces warm water (about 100°F)
1. Mix dry stuff. Stir in egg and oil, add water, stir. Cover, let rise in fridge at least 12 hrs or up to 4 days.
2. Remove from fridge. With lightly floured hands, pat out half of it on plastic, wax paper, foil, whatever and cover with a damp towel. Pat out the second half. Grill at 450 F (or really hot grill) for two minutes. Flip, add toppings if using, grill 2-3 min more. Remove with a pizza board (we used a small, unused cookie sheet) and feast!
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