Monthly Archives: September 2010

Sloppy Joes

The weather is turning cooler, and I need “Winter” food.. comfort food. And who doesn’t love Sloppy Joes? MMMmmmm.

The “Joe” part I can do with no problem and make it gluten free all day long, but the buns were a problem.

No more! YAY! I used the “naan” dough project recipe and fashioned some buns using the ridiculously sticky dough and some potato starch.

I just scooped a large spatula full of the ridiculously sticky dough and plopped it into a container/bowl that had about a 1/4 cup of  potato starch in it. Then patted the thing into a bun shaped, sorta roundish, and about a half an inch thick, and set it on parchment paper to rise for 45 minutes.

Baked them at 350 for 15 minutes.

Buns!  and Sloppy Joe mix! Bring it on- Winter!

=====

Sloppy Joes = 1 lb hamburger

1 cup tomato paste

2 C water

spice mix/sugar/salt

=====

These buns are going to make my life a lot easier, and yummier. The current thickness of the baked bun is too thick, I need to make them thinner before they rise, for what I want, I guess. The dough does not spread, but does puff up.

Advertisements

Ick. Boring Food

I am bored… with my food choices lately.

Need to mix it up a bit going into the massive winter cooking frenzy that begins with Halloween and Thanksgiving and Christmas. … and the cookies.. and the parties that it all involves. There is SUMMER food, and there is WINTER food. Totally different pattern and rhythm. I suppose that is how it should be. Consistant is good, I am not big on too much change.

I have the basic stuff down, what to buy, where to buy it.. now I just need some inspiration as to WHEN to cook it. Sunday? Wednesday?

bleah.

Boring….. maybe reading a cookbook or two will help.

Real Bread? Shut up.

I have tried every possible recipe for “bread” and “hamburger buns” and “pizza crust” in the gluten free world of recipes, and they are usually just okay, or have egg in them or whatever. I do have several standby recipes and rely on them to serve as “bread” or “crust”, but I am really glad I kept looking for an option.

This one worked. Finally. finally. finally. It looks like and, it tastes like bread. I will play with this one again soon.

It was billed as “Hamburger Rolls” – we made “Naan” instead as an addition to our Indian Curry dinner.

mmmmmm. Naan.  Gluten free, EGG-free, corn-free *and* Dairy-Free, and it’s still yummy. Ha!

=====

Mix:

  • 1 C white rice flour
  • 1 1/2 C brown rice flour
  • 1/2 C potato starch
  • 1 T xanthan gum
  • 1 T sugar
  • 1 tsp salt

and

  • 1 egg (which was replaced with hot water and golden flax meal)
  • 1 T safflower oil
  • 2 1/2 tsp dry yeast
  • 1 3/4 C Hemp milk

The trick of this recipe , I think, is to whirl all of this in a Kitchen-aid mixer for 5 minutes. It forces air in to the dough. Simply amazing. It’s sticky. No, it’s super, super sticky. We spooned it, and glopped it out on parchment paper, and tried to sort of shape it into something recognizable (good luck), and let rise for 45 minutes, covered with plastic wrap. Take the plastic wrap off (really), then bake at 350 for 15 minutes or until the smooshed blobs of goo on paper tend to resemble “buns” or “naan” or whatever you were going for when you started. We opted for “naan”. It was delicious.

I also added a few lite sprays of oil on top near the end of cooking and browned them slightly more under the  broiler until they looked toasty.   The leftovers will be turned into pizza crusts. mmmmmm. Can’t wait.