Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}


Roasted garlic pizza with white sauce

Last week, I made the pizza crust recipe from “Gluten-Free Artisan Bread in 5 Minutes A Day”, and made two sausage/cheese pizzas. They were delicious!! The book recommends making the crust thinner than I seem to get it, but I’ve always liked deep dish pizza (the end result is something like Bilbo’s Pizza, if you live near Kalamazoo, MI). I put mixed Italian cheeses and parmesan on one pizza, and the other shredded colby and mixed Italian cheeses on the other; and cooked, crumbled sausage on both.



They stood up well to travel this weekend, and I had some more dough in the fridge for tonight — a half recipe from the book made three pizzas (can make up to five, if you roll out the dough thinner). You could make this pizza on any crust, however. And I recommend it, if you like the sweetness of roasted garlic!

I can’t have tomato sauce, but I wanted something on it this time. So I made a white sauce with roasted garlic in it, recipe is from Emeril Lagasse on the Food Network.

First, though, I had to roast the garlic. And I only had pre-peeled garlic, so I used this recipe from The Kitchn:

Roasting the garlic was even easier than roasting garlic still in its skin. I took about 16 garlic cloves and put them in the middle of a piece of tin foil, drizzled some olive oil on them, folded the foil up to cover them, and then put them in the oven in a pan at 350F for about 40 minutes.

Then I made the white sauce, heating 1 cup of milk until it simmered, then removing it from heat and covering. Melted 2 Tbsp of butter, then added 2 Tbsp of flour (I used rice) and thickened it, not letting the flour brown. Once that’s done, add it slowly to the milk, whisking to combine. Add salt, then put in a blender with 10 cloves of garlic, and blend until smooth. Pour into a small bowl and cover with plastic wrap, pressing it onto the surface of the sauce. (I didn’t add the cayenne pepper, because I didn’t want the bite.)

It’s pretty yummy.

I rolled out the pizza crust then, covered it with chopped onions and the remaining cloves of roasted garlic, then covered with cheeses and a drizzle of olive oil (I also dribbled on the oil that the garlic roasted in). Notice what I’m missing? OH YEAH. I totally forgot to put the white sauce on the pizza first… I realized I’d forgotten it after I’d slid the pizza off the peel onto the pizza stone in the oven (at 500F). Well, poo.

So I let the pizza cool for a couple minutes after it finished (about 8 minutes) and then, cutting a slice, poured the white sauce over it.

It’s still delicious; but I can’t wait to try it sometime when it’s added properly. lol




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GF Bread That Does Not Suck

So I recently won the book “Gluten-Free Artisan Bread In 5 Minutes”, by Jeff Hertzman and Zoë François, in a contest from Andrew Zimmern’s blog. It arrived in the mail last week, and the recipes looked wonderful; so I made up a half-batch of the All-Purpose Flour Recipe (outlined in the book) and made their Master Bread Recipe. The recipe is also (huzzah!) posted on their website, here:

I won’t reproduce the entire recipe here, but I will say that it’s the best GF bread I’ve had in, oh, FOREVER. I’ve made two small loaves since getting the book, and they’re just lovely: dense but not ridiculously so, with a mouthfeel and flavor reminiscent of “real” bread. I’d forgotten how much I enjoyed the way my teeth used to sink into bread… many GF breads are dry or have very little flavor, but this bread was soft and had a wonderful yeasty robustness to it that I’ve been missing. I could actually spread things on this bread — cold butter, for one — whereas with many GF breads, if you try to spread anything on the slice, all you’ll get is a handful of sticky crumbs. The bread just shreds. Well!! This even stood up to peanut butter!

This week, I decided I’d like to try something softer and sweeter, so I made the Brioche dough recipe in the book (substituting maple syrup for honey, as I’ve had bad luck with honey containing barley sweetener, which also makes me sick). Made the dough last night, and let it rise for 3 hours instead of 2, as I was at a knitting party (I’m a wild girl). It almost tripled in size and, after storing it in the fridge overnight and then letting it rest for 90 minutes today, I broke off several small balls of dough, smoothed them with wet hands, and placed them in a greased baking pan. The rolls had to be touching each other, as I wanted to make tear-away rolls, something I gloried in before I went GF, and have missed SO MUCH since.

I baked them for 30 minutes at 350F, although my oven was closer to 360 by the time I took them out, then let them cool on a wire rack. Broke one off and – oh, my gracious stars, these rolls are delicious, sweet, soft, and thoroughly satisfying. 😀 I’ll be making this recipe, and these rolls, again. ❤

Soft tear-away brioche rolls, from "Gluten Free Artisan Bread In 5 Minutes".



Thanksgiving Stuffing

OK, this was a long time ago, but I’m trying to catch up on my holiday cooking! So we’re rolling it all the way back to Turkey Day. :}

This was a very forgiving (and delicious!) recipe: I used gluten-free bread from Udi’s instead of their suggested combination of white and wheat regular bread; I cut the recipe because I didn’t need the amount of stuffing likely to come from *2 pounds* of bread; I didn’t have celery (I know, what? No celery in stuffing is blasphemy); and all the spices I used were dried, not fresh. Oh, and no paprika because I forgot. lol

Here’s the original:

I don’t remember now exactly how much I cut the recipe, but I think I only had about 6 pieces of bread to work with, so there’s that. I dried the bread (that part was fun) and used homemade chicken broth I’d made from a rotisserie chicken (gluten-free, of course) and frozen previously. Other than that, I don’t remember doing anything else crazy. Which is something of a change for me…

I didn’t stuff it in a turkey, as I am not the one who cooks the Thanksgiving bird; just baked it in the oven. I didn’t add quite enough broth, and as a consequence, it was a bit dry. Next time, note to self, make it a bit more squishy. 😀

FINAL VERDICT: This stuffing was excellent!! I’ll probably make it again sometime this winter, just because I LOVE STUFFING.

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Cloud Bread, plus paneer/cottage cheese – it’s a twofer!!

So one of my friends is sugar-free, gluten-free, paleo and heaven only knows what else, and she posted this recipe. I thought, “bread replacement without all the trouble and expense? FABulous!!”

Then I went to make the recipe and was missing two of the three ingredients. Cue sad game-show-failure noise.

However, I am stubborn (and there was a snowstorm on, so I wasn’t going out. Nohow. No way.) so I decided to try to substitute. Here follows my sad but ultimately mostly kinda triumphant tale.

First, the original cloud bread recipe:

I found I could substitute lemon juice for the cream of tartar in the egg whites, and I didn’t have any cottage cheese, but I had a lot of milk and thought, “I can make it!!”

Homemade paneer — I kind of combined the advice from two recipes.
Alton Brown’s cottage cheese/ paneer recipe:
Dassana’s paneer recipe:
Here, there were a lot of changes from the recipe… I only had about 4 cups of 1/2% milk instead of the gallon of whole milk the recipe called for, so I crossed my fingers and just cut the amounts in the recipe to match. Also, I used lemon juice to curdle the milk after it boiled, rather than vinegar — I hate the taste and smell of vinegar. It took much more than the suggested amount in the recipe, probably because I was using bottled lemon juice. I know, bad me; but did I mention the snowstorm? Other than that, it went really well and I’m looking to make the recipe with the correct amount of whole milk, and see how the process goes. Whew!! :}

So here’s the final cloud bread recipe I used… I haven’t tried it with the store-bought options, so I don’t know if this is actually good cloud bread or just kind of sad. lololol However, it was really nice (if not exactly breadlike) and worked well for soft spreadables. I haven’t made any sandwiches yet, but it seems like it would be a winner for that as well.

Cloud Bread

3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese (I used homemade cottage cheese)
1/4 teaspoon cream of tartar (I used lemon juice)
1 (1 g) packet artificial sweetener (I used sugar, as artificial sweeteners give me pretty much instant headaches)


Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white. (I used the water bottle trick, as seen here:
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of sweetener (or sugar) until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar (or lemon juice) to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with Pam or other fat-free cooking spray. (I use Pam Coconut Oil)
With a large spoon, “scoop” the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). (It took mine slightly more than 1/2 hour)
Remove from the pans and cool on a rack or cutting board. (Don’t necessarily expect to do this right after they come out of the oven — mine were really like meringues and one crunched into sad death when I tried to spatula it up right away!!)
While warm they are crumbly and similar to cooked meringue – but don’t let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread – a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

Paneer: milk, boiling in the pan

Paneer: milk, boiling in the pan

Paneer: the collander, lined with a cotton dishtowel, as I had no cheesecloth.

Paneer: the collander, lined with a cotton dishtowel, as I had no cheesecloth.

Paneer: I had so little milk that the resulting cheese was very small. Here it is, sitting under my marble mortar to finish setting. Wee cheese!

Paneer: I had so little milk that the resulting cheese was very small. Here it is, sitting under my marble mortar to finish setting. Wee cheese!

Cloud bread: the small bottle I used (clean) for separating the yolks. Worked like a charm!

Cloud bread: the small bottle I used (clean) for separating the yolks. Worked like a charm!

My finished cloud bread, just after coming out of the oven.

My finished cloud bread, just after coming out of the oven.

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Grilled cheese sandwich fried in mayonnaise? INCONCEIVABLE. Or, wait, sounds delicious. :D

Was researching another recipe — it’s been a long couple weeks of frozen homemade soup here, as I fight a cold — and saw this. My first reaction was horror; my second fascination. It sounds delicious, when you read the article. Mmmmmmmm… need to get some good GF bread and some nice tangy cheese soon and try this!!