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This week’s recipe has a funny name, but a great taste. I found this recipe in The Complete Allergy-Free Comfort Foods Cookbook: Every Recipe Is Free of Gluten, Dairy, Soy, Nuts, and Eggs by Elizabeth Gordon. According to the author, pupusas are El Salvadoran street food. Besides being super easy to make, pupusas are also very versatile. I put refried beans inside these, but you could also use barbeque-flavored shredded pork or beef, a cheese alternative, or a combination of cheese alternative and beans. They freeze well so you can make a big batch and stash some away for later.
Gluten-Free, Casein-Free Pupusas (Nicholas Rating = 100 Thumbs Up!)
2 cups plus 2 Tbsp water
Coconut Oil, as needed
1 cup vegetarian refried beans (or substitute bbq-flavored meat)
1 cup Daiya Cheese (optional)
Toppings of your choice: cubed avocado, salsa, shredded cabbage (optional)
1. In large mixing bowl, combine corn flour and water with your fingers. It should form a dough that is not thin and watery, but thick and moist. Press plastic wrap directly on top of dough and let it sit for 5 minutes.
2. Lightly oil griddle or large skillet with coconut oil. Preheat pan/griddle over medium-high heat.
3. While heating pan/griddle, form the pupusas. With wet hands, roll 2 Tbsp of the dough between your hands to form a ball. Poke a hole about a quarter of the way through the ball with your thumb. Press 1-2 teaspoons of your choice of filling into the hole, and form dough around the filling until it is a ball again. Then, pat the pupusa between your palms until it is flat like a pancake. The edges should be smooth. If the edges crack or look dry, add 1-2 Tbsp water to the dough.
4. Place the pupusas on heated griddle/skillet and cook over medium-high heat for 7-8 minutes per side. Continue rolling and stuffing the pupusas until all dough is used.
5. Serve immediately with any toppings of your choice.
6. Leftovers can be stored in refrigerator in airtight container for up to 3 days. Or, you can place completely cooled pupusas in an airtight container with squares of wax paper between each one and freeze for up to three months. To reheat frozen pupusas, preheat the oven to 400 degrees. Place pupusas on a rimmed baking sheet and bake for 10-15 minutes or until warmed through. Serve immediately.
As I’ve mentioned before, not only are we gluten-free and casein-free at our house but my son can’t have yeast either. This makes it tricky for Daddy to make his favorite homemade pizza. We’ve been experimenting with some different recipes and mixes, but it’s been tough to find one that we could all agree on that we liked. Finally, I think we landed on something that meets the approval of all of us!
In a mixing bowl put:
2 cups all-purpose GF flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp Xanthan Gum
In a separate bowl, mix:
1/2 to 2/3 cups rice milk
2 Tbsp ghee (melted)
PREHEAT OVEN to 400.
Add the wet ingredients to the dry all at once and mix well until dough forms. Knead dough on floured surface and then roll out to desired pizza thinness. Put dough on pizza pan, add toppings, and bake for about 12 minutes.
*Photo above shows the following toppings – organic tomato paste with Italian seasoning; Daiya Cheese (a little yeast in this, but we allow it on special occasions); nitrate-free, organic pepperoni; and, nitrate-free, all-natural ground italian sausage.