Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 Cooking adventures Made the pizza dough from Raman Prasad's new book, and unlike my two previous attempts, I really bought his recipe as pizza crust. It has DCCC in it, which makes a huge difference. I also added in some garlic and herbs to the dough and it worked out very well. The DCCC changes the texture, giving it enough elasticity to work as a credible pizza dough. What a difference. My first version from Elaine's book was way too eggy, the other one without DCCC was too dry. I'm also on this low fructose version of SCD, so I'm cutting down almost entirely on honey, and eating mostly berries and pineapple for desert. So the other night we got some beautiful strawberries and it suddenly occurred to me that shortcake would be the perfect accompaniment, because it is barely sweetened - so it works with my low fructose version of the diet. So I searched around a bit for an SCD version and then ended up making the shortcake version in Grain Free Gourmet just with full fat dripped goat yogurt (no time, spur of the moment, to prepare the cream yogurt) and it came out delicious. Actually I changed the recipe a little - substituted out 1/2 cup of the almond flour (out of 2 cups) for 1/2 cup pecan meal. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2008 Report Share Posted March 18, 2008 At 09:03 PM 3/18/2008, you wrote: Cooking adventures I just ate dinner and you're making me hungry... especially since I have three boxes of gorgeous strawberries in the refrigerator. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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