GRUBDUDE
Enter the Spork
Pao de Queijo bread bowl pizza!
Apr 11th
Now, if you know me (and you don’t but keep reading) you know I love pizza but, I also gave up gluten.
My Portuguese friend told me about Pao de Queijo and made some for me. It was the closest taste
and texture to wheat flour bread I’ve had. EXCITING RIGHT?
Pao de Queijo bread bowl
Apr 10th
Not much else to say about this kind of awesome.
This is what I have been searching for in a gluten free pizza crust replacement.
A friend introduced me to the Brazilian cheese bread Pao de Queijo, and I loved the texture.
Since, I have been overlooking the idea for a pizza replacement and tried MANY brands, flours and mixes.
This is BY far the best – even though most other doughs I have tried used Tapioca starch, the combination in this recipe is the best I have used so far.
My suggestion would be to bake it in a deep dish pan or, proper pizza pan. You really get that
round-pie-pizza affect with it – IMPORTANT 
Cook it for only 12-15 minutes (the recipe calls for
20-25 for the bread balls, but this is the entire recipe).
Once the shell is done baking for 12-15 minutes, pull it from the oven and let it cool for about ten
minutes or so. This is important for keeping things crispy – but, if you like floppy, dress the pizza
up after the first bake, and let her rip for another 10 minutes or so, or until the top looks like you
are going to eat it all yourself
Waffle de Queijo (yo!)
Mar 29th
So take any of the recipes you see online or on YouTube for Pao de Queijo and be sure to put some gloves or oil on your hands! This stuff sticks! Put them in your waffle iron about 8 minutes or so depending on how caramelized you want the surface. It is awesome. I use them for burgers and stuff – you should too.
Here’s a few YouTube resources for the mix:
Bacon. Onions. Balsamic = Jam.
Feb 13th
Do you know what this is? You had better because it is about to integrate itself into your physical realm.
MADE WITH:
- 12 oz thick-ass cut bacon (match stick cut)
- 1 red onion – sliced
- 1 Spanish onion – sliced
- 1/4 cup dark brown sugar
- 3 tablespoons balsamic vinegar
- 2 teaspoons apple cider vinegar
Giant English Muffin
Jan 4th
So, I made a giant English muffin – as you can see. The trick to making these is the lower heat used in a dry pan. I also dropped some course cornmeal and sea salt in the pan as it warmed to make a nice texture on the crust.
A bowl of cake for Christmas Eve
Dec 24th
