It is Friday! It seems that the second the weather starts getting nice it’ becomes painful to be locked up on the 18th floor of a concrete building for 9 hours a day. So today I am so happy to be getting to post this from my backyard. My deck is probably the best office I have ever had, you get to feel the wind and sun, hear the kids in the school yard across the street and just be outside it is pretty glorious. But today is about food so let’s get down to business.
Before I dive into the recipe I want to talk a bit about meat. With the farmer’s market in full swing, I do my best every week to have my meals planned out so I can buy local, antibiotic free meats. This past weekend at the farmer’s market I lucked out and was able to get a giant grass fed organic flank steak (this cut is so hard to come by for whatever reason). Seeing we were having a BBQ this week (last night to be exact) I figured it would be great for the evening. However as the evening got closer my husband and I became concerned that we wouldn’t have enough meat for everyone so we picked up another flank steak from the grocery store. We then figured this would be a great opportunity to do a taste test.
I have known for some time now that picking organic, antibiotic free and local meats is the healthiest choice, if you can make the financial commitment, but I had never actually taken the time to see if there was an actually difference in flavour.
So we did them up in the same marinate and grilled them, we kept them separate and had our guests test out a bit from each steak and it was unanimous the grass fed, local, antibiotic free beef was the hands down winner. It was more tender, thicker (it didn’t shrink up as much in the cooking process) and was so much juicer. Also for an extra 4$ a pound I would say 100% worth it.
Now onto the recipe. I have been toying with the idea of creating a gluten free dough for a while now, however working with gluten free flours can be pretty intimidating if you don’t have a lot of experience with it. But I figured that seeing how I am trying to reduce the amount of wheat in my diet, it was time to suck it up and just give it a try, I mean really the worst thing that could happen is that it doesn’t work out.
So this week I set out to make a dough, I wanted it to be something I could use for flat breads but could also be used for pizza if the mood hit me. I was actually quiet surprised and satisfied with the results and best of all it was husband approved. So here it is:
Flat Bread/ Pizza Dough:
1 1/4 cup All Purpose Gluten Free Flour or Brown Rice Flour
1 cup Coconut Flour
2 tbsp Tapioca Startch
1 tsp dried Oregano
1 tsp dried Basil
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
2 tsp baking soda
1/2 tsp salt
3/4 cup Coconut Milk (you can use any milk that you perfer)
2 tbsp Organic Honey
2 tbsp Avocado Oil or Olive Oil
- Combine all dry ingredients in a large mixing bowl. Whisk them together until they are blended.
- In a small bowl mix together the coconut milk, honey, oil and eggs. Add wet ingredients to the large bowl of dry ingredients. I would recommend using an electric mixer for this mainly because it will be faster and easier on your arm.
- Mix all ingredients together until it is no longer lumpy and everything has been blended. Use a spatula to help you form a bit of a “dough ball” then cover with plastic wrap and set it aside for 20 – 30 minutes.
- Preheat oven to 350 degrees.
- If making flat bread, divide the dough ball into four equal parts and roll it out in between parchment paper or plastic wrap. The dough is very sticky and will stick to your rolling pin otherwise, even if you dust the pin with flour. If you are making pizza you can divide the dough in two for two personal size pizzas or leave it as one for a large sharing pizza.
- For cooking use a cookie sheet or pizza tray without any holes. Line the tray with parchment paper and place dough on top. Top with your favourite toppings, I choose to make two flat breads the first was an arugula, peach and prosciutto combo and the second a tomato, basil and feta.
- Pop the flat bread or pizza in the oven for 25-30 minutes or until the crust begins to golden. Allow to cool for about 5 minutes, then enjoy!
Note: the dough will look very moist, do not continue adding flour, the dough will not look similar to dough made with wheat flour so just go with it, it will cook up great.
Now let’s all just hope for some nice weather and think some really loud positive thoughts to make the chances of thunder-showers for the weekend disappear.
Happy Friday everyone. Have a great weekend.