Though it’s about 1000 degrees outside and it’s way too hot to do anything, I made my Allergen-Free Buffalo Sweet Potato Pizza again for dinner tonight (we’ve been craving it for quite some time) and it got me thinking about what a pain in the ass it is to store all the flours I need to make ANYTHING!!
If you’ve never actually made anything GF, please don’t let this turn you off because I’ve found a surefire way to make it easy to store all your stuff!
(p.s. this pizza is Gluten Free, Egg Free, Soy Free, Yeast Free, Sugar Free, Peanut Free, Nut Free, and if you want it to be, it can be Dairy Free and Vegan too — I’ll give my recipe at the end).
If you’ve ever cooked gluten free, then you know it can be a process if you want to get it done right. You can’t just pull out one flour to do the duty. Especially if it’s your first time. You could buy a gluten free flour blend, but what’s the fun in that!
(I do however suggest that if it’s your first gluten free attempt and you’re hosting a party or you’re having people over and you want it to taste good, stick with the flour blend until you understand the game.)
When you make your own GF flour blend you have to go at it like a kid playing dodge ball for the first time — slowly, carefully and ducking and dodging every minute (never knowing when another problem is going to arise).
For example, you can’t just throw a cup of coconut flour in the mix and call it a day – coconut flour is not only expensive but you’ll end up with a dry, clumpy mess of goo (yep, I’ve made that mistake). You can’t just throw some brown or white rice flour into a bowl with the other ingredients because you need other ingredients to make it stick together.
So yes, it’s a pain in the ass. And I have a fridge full and shelf full of flours to prove myself. Well, I used to until today.
After spilling half of my expensive flours onto the ground because there’s just no easy way to store them – do you put them in the fridge or freezer like Bob’s Red Mill suggests? Do you leave them in the bag? Do you stuff them in a closet only to spill like mine did today?
No. What you do is simple.
You take some mason or Ball jars because they’re relatively more cost effective than purchasing fancy containers at Crate and Barrel or Target. Label the tops of the jars with a black sharpie so you actually know what flour is in them. Pour, cap, and store. Not only will mason jars keep the flours fresh but they’re easy to fit on a shelf.
I have found that the Ball jar brand is probably the best out there because it has a wider opening at the top and is so much easier to get your hand into.
And that’s it! Simple as that! Oh, and here’s the recipe for the pizza I made today – delicious!
Allergen Free Buffalo Sweet Potato Pizza
3/4c white rice flour
1/4c + 2 tbsp potato starch
2 tbsp tapioca starch
1 tsp xanthan gum
2/3c rice milk
2 egg replacers
1 tsp salt
1 1/2 tsp Italian spices
1 tsp garlic powder
1 tsp red pepper flakes (you don’t have to add this in, we like a little heat in this crust though)
1 1/4 tsp baking soda
1 1/4 tsp lemon juice
Slightly mix all of the above ingredients together minus the baking soda and lemon juice. I like to just whisk the ingredients together a few times so the consistency starts to blend and THEN I add the baking soda and lemon juice.
Make sure to whisk everything until it just blends (you don’t want to over mix). The consistency will look a little bit like sticky mashed potatoes.
Spray a baking disk or pizza pan with oil and then spread the dough out as flat as you can using a spatula. It also helps if you put some olive oil on the spatula so it doesn’t stick so much.
Bake in the oven for approx 10 min at 450F without any toppings.
1 large sweet potato
1/4c blue cheese (or Daiya cheese if you want this to be dairy free/vegan)
1/4c red onion
1/4c Franks Red Hot Wing Sauce (or any hot sauce you like)
(we also once put broccoli on this pizza instead of red onion because we ran out and it was just as delicious)
Boil or microwave the sweet potato if hot (I usually microwave if I just don’t have the time). Peel the sweet potato and mash in a bowl. If it’s too dry, try adding some rice milk until the consistency gets smooth.
Spread the sweet potato on the pizza and then top with blue cheese and red onion. You can also add more or less toppings depending on personal preference.
Sprinkle with hot sauce (we like a lot of hot sauce so I’m pretty generous). Bake in the oven at 450F for approx 10 more minutes or until the crust browns.
Take out and enjoy! If you have a better way to store your flours please, please let me know by posting below – this is working for me great, but if there’s an easier way to do it I’m all ears! And if you enjoy the pizza or make any modifications I’d love to hear those too!