Dr. Bill Schindler & Ancestral Nutrition
Video taken from the channel: Henrique Autran
New York-style pizza at home, v2.0
Video taken from the channel: Adam Ragusea
6 Top Healthy Kitchen Tools ���� The Cooking Healthy Series
Video taken from the channel: Munch For Wellness
Food and Migraine Webinar (3 July)
Video taken from the channel: Migraine Buddy
No Fuss Gluten Free Sourdough Starter Recipe
Video taken from the channel: glutenfreeforalltv
Ten Reasons to NEVER Eat Gluten-Free Processed Foods
Video taken from the channel: William Davis
VEGETABLE SHEET CUTTER | is this the next spiralizer?
Video taken from the channel: Downshiftology
Wondering what cooking utensils you need to replace now that you’re gluten-free? Here are 12 kitchen tools you must dedicate to gluten-free use.Eliminating gluten-containing foods from the diet can seem overwhelming when you are first diagnosed, but with a little extra effort in the kitchen, you can eat delicious food that tastes just as good as the glutencontaining counterparts you are used to.We recommend having dedicated gluten-free tools, gadgets, cookware, bakeware and utentils in.It is important to replace baking tools if you still think of baking gluten-free bread and desserts.
Simply because your old baking tools might still be contaminated with gluten residue. This is also not good for you if the main reason you went gluten-free is because of health issues.When you go gluten-free, you’ll want to carefully wash all your pots, pans, utensils and cutting boards.
Some things you will want to replace too – like your colander, toaster and wooden cutting boards that most definitely have hidden gluten bits in them. Here is everything you need to set up your gluten-free kitchen.The nuts and seeds are great for energy and healthy fats, while the dried fruit and fruit bars will provide good carbs.
Hummus on gluten-free crackers and an apple make a great afternoon snack. Step 4: Keep jars of gluten-free grains and baking supplies labeled. Fill jars with your family’s favorite gluten-free grains and label the jars.Note: For this resource, we are assuming that you have chosen to make your household 100% gluten-free.
Scroll to the bottom of this post for posts on creating a safe household while living with gluten eaters. If you hate cleaning normally, you’re going to loathe the deep cleaning required to rid your kitchen.I was no stranger to eating gluten free.
We stopped eating wheat, rye, spelt, and einkorn. We watched out for gluten additives in food. We used gluten-free soap, shampoo, and toothpaste.
But I was still getting sick. After doing some research, I realized I needed to deep clean my kitchen and replace a lot of my equipment.You may also want to have separate kitchen utensils such as sponges, toasters (a dedicated gluten-free toaster is highly recommended), sifters, bread machines, etc. This is especially important if you use utensils that are made of wood, plastic, or other porous materials that could harbor gluten and possibly contaminate your gluten-free food.I get an airborne reaction, so I found it helpful to replace the birds food with food without wheat.
No point letting him throw actual grains of wheat at me. Coincidentally, I had replaced my cat’s food with gluten free food a few months prior to going gluten-free so he was on an all meat diet. He lost weight, and I find it helps my sanity.These types of precautions when you’re going gluten free will go a long way toward protecting you and other gluten free family members from accidental gluten contamination. Going Gluten Free Starts in Your Kitchen!
1. Clean Out and Reorganize to Make Your Pantry Gluten Free.Immediately replace what you use every day and slowly replace the rest. There’s no need to go broke. Replace what you use daily then slowly replace the rest.
Continuing to have symptoms is frustrating. By giving your kitchen a gluten detox, you’ll finally stop feeling crappy and be on your path to feeling better.To save money and start the gluten-free journey, these are kitchen must-haves.
These are tools that will help prepare your kitchen to feed and nurture your family. 1. Kitchen mixer. Having a kitchen mixer will change your gluten-free life.
I use mine nearly every single day.Or, if you don’t maintain a gluten-free kitchen, you might dust a cake pan with wheat flour instead of gluten-free flour. This is especially tough for parents to hear.
My heart breaks each time a parent tells me about a mistake they’ve made with their gluten-free kid.Kitchen Tools. Cross contamination can occur when you use kitchen tools for gluten and then prepare gluten free food with the same tools.
You may have washed the items but you would be surprised at how much gluten may remain that you cannot even see. Keep a separate box of kitchen tools handy for gluten free meals. Keep The Area Clean.Explore azdeb’s board “Gluten Intolerance”, followed by 707 people on Pinterest.
See more ideas about Gluten intolerance, Gluten, Gluten sensitivity.
List of related literature:
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| from Living Gluten-Free For Dummies |
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| from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy |
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| from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence |
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| from Gluten-Free Girl and the Chef |
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| from The Whole30 Day by Day: Your Daily Guide to Whole30 Success |
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| from Manual of Dietetic Practice |
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| from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine |
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
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| from Gluten-Free Cereal Products and Beverages |
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| from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life |
116 comments
You could probably make a really interesting apple tart/pie with layered apple sheets in a certain pattern.
gluten free is not healthier.that is misleading. the only people who should not consume gluten are the ones with diagnosed celiac disease. others can eat it freely and there is nothing unhealthy about it
I have never seen anything like this before. This is totally come as a surprise to me. I am very much impressed with vegetables sheet cutter.
Hi guys! I’m excited to finally share this video with you today! Note: I don’t have full recipes (with nutrition info) on my website for the recipes shown in the video, but if you’d like me to add them, let me know! And while all of these recipes are gluten-free, they could easily be modified into vegetarian and vegan options as well. In fact, I’ve been wanting to make a video for vegan cashew ricotta for a while, so if that’s of interest to you, let me know. What would you make with these glorious vegetable sheets? xo Lisa
I find semolina works better than cornmeal and it doesn’t burn as readily
Is this attachment big enough (diameter) to fit a medium sized papaya? (We are in Florida and eat papaya daily. )�� We make pasta from green papaya. Currently, i have to use a mandolin manually. This would be a life (time) saver if i can use this attachment!
salt simply retards the yeasts reproduction, you would need an excessive amount of salt to kill yeast in a dough
the reason people hold off on salt is because it slows the reaction thus making it take longer to build those natural flavors and to proof
I just tried your recipe, with a few tweaks in seasoning, and it came out great! Thanks for making this video.
Yummy.. please drop into my kitchenettes n bliss with bells frn
This is so awesome! Especially for gluten-free people like myself!
I’ve attempted this recipe four times now, each time precisely following the instructions. All miserable failures…. dough was soup from the start and had to keep adding flour to get it to a barely manageable dough that had the consistency of rubber. Will move on.
Dr Devis, in lattest scientific research, invented high soluble fibre,high resistant starch and non digestive Oligosaccharides contents white polished rice grain innovated and GI recorded 44.8. arsanic content not at all traceable. From this sprouted rice bread loaf and non diary ice creams are developed. Is it ok for health. Is the high Resistant starch and non digestive Oligosaccharides good for bowels movement?
I like how she presents this and shes precise in explaining.
Clear understandable voice and shes hot to boot.
No wonder shes got so many subs.
You made that look way too easy. 😉 Thank you for the content!
so yeah… great pizza. i did it and it was a succes. the only problem is that i added 10 times more water to the dough and realised it after adding the flour. i improvised and added more sugar, salt and stuff. it came out ok, thank you
I just received my attachment. I ordered it 3 days ago onlinel from Kohl’s. It arrived today and was very affordable.
And to respond to the “Why does everyone from California have to say that they are from California”, well I am not only proud to be from PA., but I am so so very proud to be from Pittsburgh! Case solved!:)
Now back to the video This was a great intro to the product. You are very easy to listen to and to follow. I look forward to using my new “toy” and to follow your videos and recipes. Thank you so much!
Hello dr now I’m so confused because my husband tried to ear only gluten free
As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.
1:24 clearly quote that was used from nostalgia critics review of the room
Nice….it’s still a bit complicated and too many parts…but I do love the ideA of the wraps. I’m on keto so zucchini would be great.
Mind blowing!! The possibilities are endless. Thank you for your creativity! A whole new world it’s a must have for me.
I don’t know if you still check the comments on this video, but the chicken enchiladas look really good. I’m not a very good cook, but I do know how to follow directions. By chance would you be able to give me step by step instructions on how to make? I’m talking about the chicken mixture, the measurements for each ingredient and also the green colored sauce you refer to, I am not familiar with it, is that something I need to make or something that can be bought in the store? I tried to look it up but I don’t know the spelling, it sounds like you are saying Veronay sauce? Great video, and thank you in advance. I hope you are still reading comments for this video.
just trying to learn how to make pizza dough. You make it look so easy. Thank you!
What temperature & how long do you cook the sweet potato chips??
Wow! I didn’t know this existed until I saw your video! Just ordered a spiralizer and now I’m going to order this! Thank you Lisa!!!
Amazing video! Thank you for sharing. Quick question: Are you using the thin or thick attachment for the potato enchilada? THANK YOU!
How do you put it in the fridge? In the freezer or in chiller or in the bottom part of the fridge?
I Love my KitchenAid and the pasta attachments and this slicer attachment just gets my creative juices flowing. Thank you
Instead of setting that machine that many settings I would just cut it quickly with knife
Other pizza/baking recipes on the internet: If you change the recipe by 0.5 grams, YOU DIE.
Adam Ragusea: Eh, about 2 and a half tablespoons of oil. Whatever, I don’t care.
He is the god of casual cooking.
This is amazing. I’m going to try this with a roll of frozen cookie dough.: )
In NY you can sell a slice for a $1 anywhere that isnt New York you can sell a slice for $3-10
Just Amazing! I can see why your obsessed as the possibilities are ENDLESS!
There’s no way that 600ml water 600g flour is correct. No freaking way. Had to use nearly a Kg for 600ml
please don’t make it a habit to share a recipe idea without following through, the cucumber roll not being shown was incredibly disappointing:(
Initially not convinced but after watching the video it looks very interesting
Why are there 418 dislikes on this video? Who doesn’t want this? I’m placing an order!
Amazing recipe and tips. I’ve tried it and my family loved it.
I love cooking… But washing everything especially during winters is hell! Lol
Kills the cooking craze in me xd
another thing one can do with the apple strips are making an apple tart in the shape of a rose
Im looking for some sweet potato troubleshooting, I split and cracked apart 6 of them before getting one to work for me (sweet potato lasagne). Am I putting the skewer too far into the end or something? The lasagne was delicious and would love to make it again, but it was frustrating. I really want to love this tool, so I’m hoping you have tips for me. I want to have it work for me like it works in your video.�� Thank you in advance.
can you sub honey instead of sugar? if so whats the difference?
For anyone actually trying it out I recommend that you only add less water than Adam’s recipe. I use normal bread flour and 530 ml to 600 g (88% hydration) of flour is so wet I cant knead it. Start with 65% hydration so you wont suffer like I did
That is an awesome attachment. I don’t understand how 403 people could not like this? Great recipe ideas too.
Why is it so sticky? Even though I followed the 2 cups and 1/4 cup of water and added too much bread flour.
I cook a lot in the crockpot during the fall and winter. Lots of stews.
Never knew KA made this until I did a search on the net (I was looking for a manual one). Your video popped up on the search and after viewing I immediately bought one via your link provided. Thank you for the informative video and i’m looking forward to trying some of your recipes. Thank you again!!
I’ve been trying to develop the best homemade pizza recipe for a while now, the crust has always been the one part that I’m never 100% satisfied with. I tried your tips today and this was my BEST to attempt to date! Thanks sir!!
Is this dough really 89% hydration? Every time I try to make it is too wet.
The Dislikes came from Pizza Companies that are sweating profusely
I found that I needed an additional 1/2 cup of flour. My dough was very loose. I’m not sure if it was due to me using a stand mixer. Overall great recipe. ��
I’m always curious what Adam looks like when hes hunched over his plate nomming food like a weirdo.
It’s so unnatural and bizarre and probably feels weird to do lol I always wonder why he just doesn’t shoot the tasting shots standing, or seated. Why the awkward hunched chin shot over a plate of food?
I mean… it is unique and brand image is important, so I’ll just let him do his thing. His very odd thing.
Have you done a video on suggestions to do with your leftover scraps? I think you could do an excellent video on that if you haven’t already done so.:)
@Adam Ragusea if I’m using “00” flour, should I use the same measurements here?? Or do you think I’ll need more/less liquid?
7.5 lb loafs are for commercial use? Wow.. And here I thought the 40 lb loafs were what foodservice distributors sell was for commercial use
I learned a lot reading your two books and i decided follow this way of life! Thanks a lot! Greetings from Brazil!
Hopefully they also make different thickness sizes of cuts, for a thicker slices!
I just ordered this attachment and I am super excited to try it!
I can’t find whole milk low moisture cheese anywhere.
I can find low moisture part skim OR whole milk Not low moisture.
Which would you chooses between the two?
The part skim one seems to have the same fat content as the whole cheese so I was thinking of using the part skim low moisture.
Or is whole without low Moisture a better choice?
Kitchenaid attachments go on sale at Macy’s and Williams & Sonoma all the time. Be patient and keep an eye out, it’s worth it.
PS the sheet cutter is on sale now., 1/13/2020. ��
Timestamps for each segment of the webinar:
1:29 Isabelle’s Introduction
1:51 Migraine Threshold
5:46 Risk Factors Sensitivity
7:57 Identifying Sensitivity to Risk Factors
10:38 Top 10 Risk Factors Reported in Migraine Buddy
11:23 The Science Behind Food Triggers
11:38 21 Chemicals in Food that are Migraine Risk Factors
11:45 Chemicals that are added to the food
12:15 Chemicals that are component of the food
13:55 Why it is important to identify food sensitivity
14:58 How to test sensitivity to food risk factors
16:16 MBplus Programs in Migraine Buddy
16:54 Good Days Program
17:44 Q&A
Webinar Feedback: https://bit.ly/Food-Webinar-Feedback-YT
MBplus 7-Day Trial: https://bit.ly/Food-Webinar-MBplus-Trial-YT
Good Days Program: https://www.gooddaysprogram.com/
First time on your channel. I gave you a thumb up soon I saw your big bowl instead an expensive mixer.
Hi Adam. i think your dough is overproofed. thus, there are only few small air pockets on your pizza crust which gave it a denser texture. I suggest that you let it cool down after kneading for about 30mins then shape your dough into balls. After shaping, put it in a container, brush it with oil to avoid drying and then put it in your fridge WITHOUT the lid for about an hour. Check your dough temperature just by touching it with your hands and when it is already cold, you can now put the lid on. Let it cold ferment for 24-72 hours. Take it out of your fridge and let it come to room temperature for at least 90 mins and you can now make your pizza. I hope this will help you Adam and everybody here.:)
wish i could make this but my dad is too lazy to buy yeast and i don’t have a steel also i just have normal mozzarella
Every time I use this Goddamn Pizza recipe I forget that you split the dough into separate bowls and refrigerate. I’ve only got one glass bowl. It Overflows every time. I love this pizza but god damn why every time.
What size are the smaller glass bowls with lids? I’m assuming I could find them on Amazon? Thanks. Great video!!!
I am new to Downshiftology and just caught your video on the Kitchenaid vegetable sheet cutter. Where have I been? This attachment looks amazing. Anyway, you bring up making sweet potato chips “low and slow” but I can find exact time and temp on that post or in the blog. I am sorry if I missed it but could you share that information? I would love to make those chips as I am always looking for an alternative to traditional corn tortilla chips. Thank you for your great content.
lol i just made the first recipe yesterday and made pizza for todays lunch
Thank you for making my pizza dreams come true! I have made a few mods to your process that seem to work well with my kitchen. For the dough, I use my hands first, then a rolling pin, then my hands again if I’m looking for a very thin crust. I also work the dough a little longer as I found 10 min is not enough. Lastly I found adding a little butter to the sauce adds a nice flavor. Cheers!
This video and recipe was great. Thank you for this. I wonder if you can do recipes that are 5 ingredients or less.
This a very interesting and informative site, but she needs a trip to the dentist. Veneers? The whistling through her teeth is so hard on the ears I had to turn it off!
Hey Adam, love the videos. One thing you are going to want to read is this about salt and yeast.
https://www.researchgate.net/publication/268198063_EFFECT_OF_SALT_ON_GAS_PRODUCTION_IN_BREAD_DOUGH#pf2
Maybe you can read it and make heads or tails of it because I sure can’t
Call me crazy but I don’t see a link for the actual ZUCCHINI Lasagne? What am I missing here? I found the fritters!! lol
This is going to be soooo great!! I never knew about this! Thank you!
Corn meal? Why not semolina flour? No. 1 durum wheat grade is just like corn meal, just betterWAY more authentic.
On the sweet potato chips. Low and slow for two hours. What temp? Thank you
This looks great, thank you!
I always add honey to my sauce instead of sugar
“These days I start by putting in all my water” Adam Ragusea
I just made your dough and it is very good I think the bread flour makes a huge difference. I used good wishes chef John recipe and then topped it with salami, pepperoni, bacon, garlic, onion, orange sweet peppers, and jalapeños. I used a mix of 2 parts mozzarella one part Monterey Jack mixed together
Don’t know how I missed this before but definitely giving it a go.
Happy new year all. I would love to know where to find the enchilada recipe. I’ve searched and simply can’t find it. Can anyone direct me to it please!
This guy: making totally vegan pizza
Yeist: ima bout end this mans whole career.
“you don’t need an expensive tools to make a good food”
*use oven
me living in a 3rd world country:”ummm, okay”
So GLAD I found you!!!! Just did an apple and VOILA! Can’t wait to get cookin’!
Thank you for sharing! I Would love a video with more sheet cutter recipes!!
(…and btw do yourself a favour and…)
(…just give it a little shake to make sure it won’t stick to the wood then carefully slide it onto the stone…)
Wow wow relax, not everyone posseses the advanced expensive tools for cooking you’ve got out there so their situation might vary, gotta count on this.
The recipe is for an 88% hydration dough. That’s way too high for everyone but the best dough handlers. I’ve made this, but raised the flour amount till I had a 75% hydration. That makes more sense from a workability standpoint.
That polly-o medium moisture cheese works great for at home Neapolitan pizza. It has that fresh mozzarella taste without making the pizza soggy
i made the dough and i have no idea if i put too much or too little flour. ill update this thread once its done rising in the fridge. just made it. it tastes amazing. although, i dont have a stone or still it was still great. i also made the san marzano sauce, it was great. pepperoni makes it alot better.
lasagne, cannelloni, enchiladas, tacos, burritos, quesadillas, tostada.
I would love to see what this guy can do with commercial flour like Power Flour-which is what 90% of NY Pizzerias use… The wood fire oven guys use 00 flour like a Caputo brand. I have both. I also have low moisture whole milk mozz if Adam is interested. I can ship it to you or I can tell you how to get it very easily where you’re at from a foodservice distributor
I love your channel! I was just diagnosed with csid which is a disease where I cannot digest sugars and starches. So I can’t eat hardly anything! This will be my next purchase! I just bought an instant pot and multi pot, the Bella electric spiralizer, and an air fryer! I am on my way to a complete healthy diet where I make all my own ingredients and foods! Thank you for all the videos now I don’t feel hopeless when it comes to foods!
I think I’m doing something wrong. I added 600g water and 600g flour per the recipe, and I know he said 600g flour was a starting point, but I’m ending up having to add soooooo much flour to make the dough anything remotely similar to the stretchy-without-tearing dough in the recipe. This is the third time I’ve made this recipe. Any pointers?
This recipe is great! I speed it up by throwing all ingredients minus the flour in the bowl, then adding 1000g of flour and letting the machine knead it before going straight into the fridge. (I add extra flour at the start instead of adding while kneading by hand and 1000g seems to work perfectly!)
Thank you so much for this video!!! You are a bit to watch and you get right to it without the fluff a lot of other female YTers usually have. Love your presentation and knowledge of the product. Again, THANKS!!!
Suggestion for apple cores so they don’t get wasted, shred them up and put them in your compsting worm bin!
I live in bumb fck Egypt. No efin way I can find those ingredients, but if you like super heavy fat pork, no, pig on a stick, well then.
Can you please show us witch different vegetables we can use with this device?
Like you did with 10 different vegetables on the spirolizer.
Greetings from the Netherlands ��
BRRRE UUUGG RAAH (time stamp 4:09), technical term, take notes!
DON’T BUY the Great Value Whole Milk Mozzarella cheese 1 lb block. The cheese sucks and I’ve done side by side test with other cheese including part-skim ones and it was the worst. Whole Milk DOES NOT MAKE IT BETTER!
What if I don’t have a stand mixer? Manually turning the handle is fine. Most veggies are longer than 4.5 inches. Maybe there will be a second edition?
So glad to see this video! So many people want an explanation when I mention the gluten-free scam and I can only give them a sophomoric explanation. Now I can direct them to this video.
If I want to freeze the dough for later use, when do I do it? After putting them into an air tight container or after the cold proof?
This style of video usually means the content is fucking useless but this is actually the definitive guide NY pizza as far as I’m concerned
Is plant based mozzarella suitable? (Its basically skimmed milk mixed with plam oil)
Thank you, I was failing miserably at getting this attachment to work!
Does anyone have the recipe for the Chicken Verde Enchilada’s?
Did she SERIOUSLY just make sheets of sweet potato?!?! ��❤❤….This attachment has just made me drool!!!!!! ��������
I really love all your videos and your books, thank you Dr Davis ��
This might be the best collection of “replacement” recipes on YT.
thats is not new york style pizza because simply it has no semolina flour!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
He used ml to measure sugar… Americans will do everything to measure than metric and even when they do it’s done weirdly
Thank you! Especially for not using a mixer, it is so hard to follow other recipes because they always use $400 food processors and mixers
Awsome video, but something is not right in your numbers. In the written recipe the amount of water is 88% of the dough. In your video the number indicate 1:1 flour to water ratio which makes about 45-47% water. Correct if im wrong.
Would rather know what temp you cooked the sweet potato chips, than what jeans you’re wearing that I can’t even see to begin with.
I like you because you are right to the point. No fluff, just facts. Thank you