If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
A brewing kit if extract will be liquid or dry malt extract, along with some specialty grains. The specialty grains will be roasted or such. An all grain kit will have milled or unmilled malted barley. Not sure it's going to do the same thing as the malt extract in this recipe. I only have the DME because I use it to make yeast starters when using liquid yeast.
If nothing else, the milled barley for brewing, being mostly a crush rather than ground to powder, will give nice "seeded" results.
Thank you. I don't handle gluten well at all, but I can take sourdough in small doses. I have not been happy with the "alternative" pizza crusts (especially cauliflower), but I'd like to try sourdough. I don't brew, but have a local brew store I stop into, occasionally, for cheesemaking supplies. I would assume they would carry? Going to try it, thanks again!
My wife is basically celiacs, I am GF by choice. I don’t understand hour sourdough is better for people that are GF/celiac. Unless they are getting flour from Italy. I’d be curious to hear how you do with sour dough, just to determine if it’s something to experiment with.
I know GF pizza crusts can be hit or miss, but we’ve found Costco GF pizza to be good. One is cauliflower crust, the other is alternative flours if I remember correctly. Do you make your own crust?
Yes - just get 1 pound of light dried malt extract. Keep it in a zip lock bag after opening. It’s very prone to getting sticky if it gets moist at all.
barelfly Good Morning! The sourdough thing is pretty vague. I am pretty gluten intolerant, it won't kill me to eat a little, just gives me a couple days of the miserable rumblegut. My mom, OTOH, had severe biopsy proven celiac enteropathy, as do some of my siblings. My mom ended up in hospital few times with a severe malabsorption requiring IV nutritional support. Big variety there. My GM prob had same, she just always said "flour makes me sick." So, I have been in habit of no gluten for a long time, but read something maybe 5-6 years ago, from an Italian university study (can't recall which) that was looking at whether the fermentation process of sourdough can make gluten more digestible. I missed my fav sandwich Rueben, and rye bread, only. I tried some basic sourdough toast, and with a slice or two didn't have much problem. Over the years, I've tested myself a few times, and found that I can handle a little sourdough on occasion. I get sourdough rye from a local bakery, and literally freeze it in packages of 2-4 slices, and have it once in a while. OTOH, I would have never suggested it to my mom, who still had antibodies 20+ years after giving up gluten entirely (to the point of giving away her cast iron skillets that had made fried chicken and pancakes). I would never recommend anyone do the things I do, but it does work for me at times. I've tried the Costco pizzas and crusts, and I agree they are as good as I've found, but I don't love them and am usually willing to try something different. I figure, I can always throw in the compost if doesn't jive with me, and that's ok. Chemistry in the kitchen is a bit of a kick sometimes!
Thanks for the reply! I’ve read some similar things as well as about flour in Italy - if you haven’t read on that, give that a go. You, yourself, may be able to do flour from Italy, as many say don’t have the reactions when traveling in Italy. But thanks again! I’ll reach out via PM.
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