Subj : Indian spices
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Fri Aug 05 2022 20:11:00

-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> You'd think boughten ones would be naturally gluten free unless they
 JW> are adulterating expensive spices with cheap powdered grain products!

 SH> You would be surprised how many things have wheat flour in them that
 SH> shouldn't.   Once we started checking the labels... it's crazy.

I looked at a small handful of Loblaws products on line (they always
include a full ingredient lsit) and they all seemed OK.

But having said that I do appreciate your caution.

What do you do for pizza crust? Alternative flours or maybe mashed
cauliflower.
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Zucchini, Squash, Tomato Pizza with Fried Garlic
 Categories: Vegetarian, Pizza, Grill, Sauces
      Yield: 8 Servings
 
      3 tb Olive oil
      5    Cloves garlic; minced
      2    Ten-inch long zucchini; cut
           Lengthwise into 1/4-inch
           -strips
      3 md Yellow summer squashes; cut
           Lengthwise into 1/4-inch
           -strips
           Coarse sea salt
           Freshly ground black pepper
      1    Batch basic pizza dough or
      2 x  12inch prebaked pizza crusts
      2 c  Tomato sauce
      4    Plum tomatoes;
           -cut lengthwise into
    1/4    -inch slices
      1 tb minced fresh rosemary
 
  Preheat the oven, with a baking stone or baking sheet inside, to
  500 F. Prepare and stretch out dough (as described in dough
  recipe) to make two 12-inch pizzas. Cover pizzas with a clean
  dishcloth and let rise until soft and slightly puffy (10 to 20
  minutes).
  
  Heat oil in a small skillet. Fry garlic over medium heat for 1
  minute or until golden brown. Drain the garlic in a strainer over
  a bowl, reserving oil. Blot garlic pieces dry with a paper towel
  to keep them from getting soggy.
  
  Preheat a barbecue grill or broiler to high. Lightly brush the
  zucchini and squash slices with garlic oil (2 to 3 teaspoons) and
  sprinkle with salt and pepper. Grill vegetables over high heat
  until lightly charred (3 to 5 minutes per side). Transfer to a
  platter and cool.
  
  Spread tomato sauce on top of crusts. Arrange the zucchini,
  squash, and tomato slices in rows, alternating colors. Sprinkle
  with rosemary, fried garlic, and salt and pepper to taste. Drizzle
  a little of the remaining garlic oil over the vegetables; use the
  rest to brush the edges of the pizzas.
  
  Slide pizzas onto the baking stone or preheated baking sheet. Bake
  until the crust is puffy and nicely browned (6 to 8 minutes),
  turning as needed for even baking.
  
  NOTES: You don't need cheese because the garlic provides so much
  flavor.-- Steve
  
  Recipe by: Steven Raichlen, article at www.newchoices.com
 
MMMMM                                                      


Cheers

Jim                     

.... You can buy organic gluten-free water at Whole Foods apparently.

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