Chaotic Cooking

• 1 cup brown rice flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1 large egg, slightly beaten
• 1/4 cup butter, cut into small pieces
• 3 tsp cold water

Put flour, baking powder and salt into a bowl. Add cold butter pieces and use a fork or pastry knife to mix them into the dry ingredients. Add the egg and water and stir until sticky.

Use a piece of waxed paper with rice flour on it to roll the dough out on. Then, turn the piece of waxed paper upside down into the pie pan. This dough will not stick together like a gluten dough.

• 1 cup warm water (105-115 degrees)
• 2 tablespoons honey
• 2.5 cups whole wheat pastry flour
• 1 teaspoon salt
• 1 package active dry yeast

In a mixing bowl, add water and honey. Mix thoroughly with a fork and then add the yeast. Mix with a fork again until the water becomes cloudy. Add the salt. Add 1 cup of the flour and stir with a wooden spoon. Add the second cup of flour and stir. The dough should be coming off the sides of the bowl. Using the last 1/2 cup of flour, sprinkle flour on work surface and coat your hands with it. Knead the dough, adding flour as necessary.

When the dough has been kneaded properly, it will be fairly elastic and will spring back when you press your palm into it. This takes about 5 minutes. Roll into a ball.

Coat a mixing bowl with olive oil. Rub the ball of dough around in the oil and then cover it with saran wrap. Put in a warm and draft-free place for an hour and let it rise. After an hour, uncover it, punch it down and let it rise for another 20-30 minutes.

This dough is not elastic like white flour dough. Because of that, I roll it out into the shape I want, using a couple of teaspoons of flour. We usually use square pans. I push the rolled dough into the edges and then cover it with plastic again and place it in a warm area while I am preparing the sauce, grating the cheese, etc. By that time, the edges will puff up again and it’s ready.

• 1 cup unbleached white flour
• 1 cup cornmeal
• 4 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1/2 cup milk
• 1/4 cup melted butter

Mix dry ingredients. Beat the eggs, oil and milk together. Add the egg mixture to the dry ingredients, but do not mix well. The batter should be lumpy.

Fill muffin cups 2/3 full and bake at 350 degrees for 15-20 minutes.