Sunday, October 16, 2011

Gluten hangover

Pizza last night was goooood…but I woke up in the middle of the night desperately thirsty and with a splitting headache. Huh. Gluten-induced dehydration? It fits with my theory that my body needs tons of water to flush out those simple sugars.

I spent a couple of hours today cooking—but nothing fun, just more of my new standbys. I was hoping I'd end up with enough food to get me through the next few days at least, but a lot of it is already gone. I guess I just have to accept that cooking is one of those tasks—like, um, all housework—that never really gets "done." I think I'll make something exciting tomorrow to keep my enthusiasm up. I've been eyeing a recipe for a cauliflower-based pizza crust…


  1. here's a great pizza base ...

    Heat oven to 450F
    Put cast iron fry pan in oven until it's pre-heated. Part way through add a glug of olive oil to heat.

    Whisk together:

    1 cup chickpea or quinoa flour
    1 cup water
    1 Tbsp olive oil

    Remove fry pan (be careful!! HOT!!!!)

    Dump in chickpea/quinoa mixture.
    It should sizzle.
    Swirl to coat pan right to sides.

    Bake in 425 oven for 15min.


    At this point you can just cool it for later use OR add your pizza toppings.

    If cooling. Bake your pizza at 400F.
    If continuing, turn oven down to 400F and bake for about 15min or until your toppings are to your liking.

    To eat, I fold over and eat like a panini.
    Or you can slice as per pizza.


  2. That sounds great, and no eggs is a plus for allergy child! Wonder if it would work in one of my Teflon pans?

  3. I'd try a pie or cake pan instead, rather than the Teflon.

    Julie, your adventures have me thinking things I've never thought before. Not that I've tried a single day of it yet... but just the fact that I am even thinking about going a single day without bread is huge. Huge.

    Rock on!

  4. Okay, yeah. Just sat down to Google it, and the words "toxic gas" floated to the forefront. Let's not do that.

    Glad I got you thinking! It took me several weeks of thinking and planning before I could even begin to move into "trying."

  5. heh. Ironically (given your post today) I woke up in that pre-dawn headspace thinking, "Man! I totally spaced on a bunch of details on the pizza crust deets for Julie." I know. I need to get a life. ;)

    1. The initial oven temp should be 500F. Still turn it down to 400F when baking the crust.

    2. The batter should be soupy. So that it spreads easily in the pan when poured in.

    3. The pan ... did I mention it had to be a cast iron fry pan? I wouldn't even attempt anything else. It has to be able to get HOT. And I don't think anything else would.

    4. The crust should LOOK dried out on the top, which, I know, is a little unsettling, but there it is. Deal with the angst. It works.

    Now. I can rest easy. That is all.