Wine and Dime Episode 61 - Earth Day Made Easy with Anna Reger
In honor of Earth Day, I had the opportunity to speak with Anna Reger. Anna is a professor at Alfred State College, and teaches accounting, which is near and dear to my heart. In this episode of Wine and Dime, Anna and I explore different ways to be more eco-friendly and she shares her husbands Gluten Free Pizza recipe (Full recipe below). This was a great conversation and some great tips. So pop open a bottle of your favorite wine and enjoy this fantastic episode.
Lakewood Full Monty Riesling
While the nose is subdued, the palate of this semidry Riesling offers loads of fresh peach and yellow-cherry flavors. It's crisply balanced with fresh lime acidity and a brisk revitalizing finish.
Riesling Wine
Riesling is a light-skinned, aromatic grape of German origin which is – if the majority of top wine critics are to be believed – the world's finest white wine grape variety.
For many, the claim above may seem at odds with the sea of chaptalized, low-quality wine exported from Germany in the late 20th Century. In truth, very little of that infamous wine was Riesling at all, but instead higher-yielding grapes such as Müller-Thurgau and Silvaner), but the reputation has nonetheless stuck. Riesling has also been stereotyped as just a sweet grape, used only to make sticky wines. But while botrytized Rieslings are among the finest sweet wines in the world, the majority of global Riesling wines are either dry or off-dry.
McCarthy’s Gluten Free Pizza
Preheat oven to 450 degrees.
Mix your warm water, sugar, and yeast. Let it sit for a minute to dissolve.
In a separate bowl, mix together flour and salt. Next add the olive oil, egg, vinegar, and yeast mixture. You can use an electric mixer, but we just have a hand mixer and that works fine.
Mix on low for 1 minute.
Oil your spatula and hands, then use them to get the dough in to a ball.
Spread the dough on to an oiled heavy duty cookie sheet.
Bake for 8 minutes or so, long enough for the dough to be firm, but not golden brown.
Remove the sheet from the oven and add your toppings. Then bake it for another 8 minutes (or until its crispy to your liking.)
Pour a glass of wine and enjoy!
Notes:
-The dough is sticky, make sure your hands are oiled when handling the dough and oil the cookie sheet first.
-The Bob’s Red Mill Gluten Free 1-to-1 is key! This is a flour blend that can be used as a flour replacement in just about any recipe. (Don’t confuse this flour with Bob’s Red Mill Gluten Free General Purpose flour, it’s not the same thing.) We use it for pizza, cookies, and pancakes – anything!
-We have tried both a thin crust and a thicker crust – both work well.
Ingredients:
¾ cup warm water
1 tablespoon of sugar
1 packet of yeast
2 cups of Bob’s Red Mill Gluten Free 1-to 1 flour (this flour is the KEY!)
1 teaspoon of salt
1 large egg
1 tablespoon of olive oil
1 teaspoon of apple cider vinegar ( we use Bragg’s)
(Recipe originally adapted from one we found at https://www.glutenfreepalate.com/gluten-free-pizza-9-ingredients/ )
