Happy Friday and weekend to all of you! Is it as hot by you as it is here? It was over 90 degrees today and I’ve never been so glad to be at a workshop in the freezing cold AC for the past 3 days. I know my co-teacher and students have been sweating it out in our air conditioning-less classroom. I really, really enjoyed my Wilson training and can’t wait to start using it next year. It’s amazing how systematic the program is and how well and specific it was designed (for those of you who don’t know, Wilson is an intensive intervention to help students learn to read). It’s going to take me awhile to get used to planning and teaching the lessons, but it’s so exciting to actually have a tool to help my students with dyslexia/learning disabled learn how to read.
Anyways, in other news….
Our plants have taken off. The basil has really shot up and I actually used it for dinner tonight. We have 2 little tomatoes on our tomato plant and I’m so anxious for them to ripen. I don’t think our windowsill is the prime spot for growing tomatoes, but they’re doing okay.
Notice the ruler that is our “stake”. Danny has quite the green thumb.
We got our organic delivery box. If you were at all wondering why I haven’t shown it, it’s because they messed up two weeks in a row and we haven’t gotten deliveries. I was VERY happy it was back this week. (We got dandelion greens in our box…anyone have any clue what to do with them????)
Bob’s Red Mill sent me four different types of gluten free flours and mixes to try. I have such a hard time finding these near me because they don’t carry them at Trader Joe’s or the other food stores.
Tonight’s dinner. No, I’m not gluten intolerant, but I like to try out different things. This pizza dough is made with whole grain brown rice flour, potato starch, whole grain millet, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt, guar gum. (source)
The directions were super simple and easy to follow. I added flax eggs instead of 2 regular eggs. (2 tbsp flax meal, which is ground flax, and 6 tbsp water, let site for 2-3 minutes). Don’t ask why I wanted to keep it vegan if I was going to dump cheese on it…but I did.
Let dough sit for 20 minutes.
This was the strange part. I’m used to rolling pizza dough out, but with this dough you just wet your hands and spread it out. You wouldn’t be able to roll it out because of the consistency. The dough gets baked for 8-9 minutes with no topping at 425 degrees.
Fresh basil from our garden windowsill.
Gluten free pizza, with 1/2 cheese and 1/2 mushroom, yellow squash and roasted red pepper. I also put 4 basil leaves, some fresh parsley, sea salt, pepper and grated cheese on top.
mmm….It was good. I baked it with the toppings for about 22 minutes. It could have gone a couple more minutes but we were hungry. I enjoyed a slice of veggie and a slice of cheese (plus one more split with Danny). Verdict???? I loved it. It definitely doesn’t taste exactly like wheat pizza, because it is a little bit chewier. I actually really liked the texture and consistency and I didn’t have a very full belly from this. The pizza was lighter than wheat pizza. Danny enjoyed it too, he couldn’t come up with any good quotes or reviews on the spot but he claims it filled him up more. Instead of 5 pieces, he had 4.
So my review says, gluten free or not, give it a try.
Have a wonderful weekend! What’s everyone doing??