Search for a Recipe

Monday, 4 August 2014

Tasty Gluten-Free Garlic Fingers

Garlic fingers, similar to the ones in this recipe, are popular in Atlantic Canada - although most people like them with Donair sauce.  I think they're great plain, or dipped in spaghetti sauce, or served alongside pretty much any dish that you'd enjoy with garlic bread.  They freeze really well, too, and can be quickly re-heated in the toaster oven!  They're also great since they can be whipped up quickly and require just a short rising time - just the few minutes it takes to spread and add toppings is close to all they need.  

Garlic Fingers, ready for eating!

Tasty Garlic Fingers
Makes 1 large size garlic fingers

Turn your cookie sheet upside-down. (This makes it easier to slide your pizza directly onto the rack to crisp the bottom). Line with parchment paper OR silicon mat.  
Preheat oven to 425F. 

In a mixer, combine: 
1 ½ cups Kristin’s gluten-free flour mix *(see note below for measurements just for this recipe)
2 tsp xanthan gum
½ tsp salt
2 tsp rapid rise yeast (quick-rise yeast)
1 tsp sugar OR 1 heaping tsp honey

Add and beat 2-3 minutes, scraping regularly:
¾ cup warm water
1 egg (OR 1 Tbsp chia seeds soaked in 3 Tbsp water for 5-10 minutes)
1 Tbsp olive oil

Scoop onto pizza pan lined with parchment paper.  Wet your hands with water and use wet hands to spread the dough over the sheet.  Keep getting more water on hands, as needed. 
Smooth dough into a large oval, shaping the crust with higher edges around the outside.  

Spread on dough, trying not to get too close to the edges - as this can cause dripping during baking: 
2 Tbsp garlic butter
1/2 - 3/4 cup shredded mozzarella cheese

Let rest/rise for 10 minutes. 
Bake ~ 15 minutes, until browned nicely. 
Slide the pizza from the parchment paper/baking sheet directly onto the oven rack for 3-4 extra minutes of baking.  The bottom crust will be browned already, but this helps it get crispier. If you're worried about dripping, you can place foil on the bottom of your oven for easy clean-up. 

Fresh from the oven!

Carefully remove from oven onto a wooden cutting board or wire rack.  Slice the garlic fingers, then slide them back onto a wire rack (This keeps the crust crispier since steam accumulating under the crust can make it not as crispy).
Serve and Enjoy!!!

Note: Gluten-free crusts have a tendency to be cooked, but not crisped.  Using a pizza-stone helps, but I’m all about practical meals I can whip together and remembering to heat a pizza stone for an hour isn’t on my to-do list.

* To measure flour just for this recipe use:
¾ cup brown rice flour
¼ cup sorghum flour
¼ cup cornstarch
2 Tbsp potato starch
2 Tbsp tapioca starch
½ tsp xanthan gum

No comments:

Post a Comment