Garlic Jim Gluten free frozen pizza review.

If you order the gluten free crust on your pizza from Garlic Jims, you risk a lot of cross contamination.
It's "safer" to get their pizza frozen, and bake it it at home.
But apparently it's tricky.

I got the Cheese,(added a little Canadian bacon), and baked it per instructions, on a pan. The edges of the crust cracked open, but the center was still doughy.
I left it in the oven, until the edges began to burn, but the center was still to doughy to be edible.

One second try, I used a pizza stone, and that worked better. Still a little soft in the middle, and it stuck to the stone. So still not the desired level of pizza crustiness I would like.

Pamala's Gluten free bread mix, tips for sucess

So, were trying to purchase a house.

That means, watching our pennies, and preparing to move. So I decided to use a bread mix I already had, rather then go get a loaf from the store.

 



It turned out fairly well. I have a hit and mis relationship with bread mix, so it was nice to get a decent loaf.
So here is how I did it:
I proofed the yeast, in the warm water, with a little of the sugar and starch, even though the recipe does not call for it.
I put it in two small loaf pans, instead on one large, avoiding the doughy center.
I smoothed the dough in the pans, with my wet hands, to give it a uniform surface.
I let it raise, in a worm oven, over a pan of water, for an hour.

And that did the trick.

Udi's gluten free frozen pizza: review.

Its handy to have a frozen pizza on standby incase the family decided to order delivery.
Sure, there are delivery places that have GF, but the price and the cross contamination are a deterrent.
So when the frozen Udi pizza went on sale at the local grocery, I picked up two.

And sure enough, a few weeks later the occasion came. I pulled out the pizza, and preheated the oven, and noticed that in TWO places on the instructions it said NOT to use a pan or a pizza stone. "directly on rack" was expressly instructed.
But it turns out that was not a good idea:

The center of the pizza FELL OUT. Splat onto the bottom of the oven.

SO I thought, "was it because I added some olives and extra cheese to the pizza?" did I inadvertently exceed the maximum weight limit of the pizza crust?
So the next day when everyone else was have leftovers, I tried again with the second pizza.
Same problem again. Luckily I put a pan under it and caught the fallout, so I did not have to scrape cheese off the oven again.
Don't know if I got a bad batch, or what. But I don't think I will risk wasting money on this item again.

Chicken Bock Choy

Chicken and Bock Choy
Oil. enough to coat the pan.
Garlic. a clove or two, diced
Ginger. a few generous shakes
Chicken. 3 lbs.
Soy sauce. 3 Tbs
chicken broth. One can.
Bock Choy, one big bunch. Sliced into 1/2inch pieces

1. Heat the oil in a large, deep sided Pan
2. stir in Gallic and ginger
3. When it become translucent, add chicken, and brown.
4. Add Soy sauce, and broth.
5. Add Bock Choy. Cover and stem until leaves are limp.
6. serve with rice

This is a dish I make often.
I don't exactly measure it, I just shake things in.