For those of you who must eat a gluten-free diet, The Cooking School at Jungle Jim's International Market decided to follow the step-by-step directions on King Arthur's blog for making gluten-free pizza. We frequently receive calls asking about gluten-free classes and have responded by offering a variety of demonstration and hands-on classes for our students who need to adapt to a new way of cooking and baking. The gluten-free selection of products in our Natural Foods section is outstanding and we carry the King Arthur Gluten Free Multi-Purpose Flour. Everything you need to make the pizza crust can be located in the American grocery or Natural Foods sections of the store. Be forewarned - this will take more time to make than a traditional pizza crust, so plan accordingly. Our gluten-free pizza-lover on staff really liked this pizza and said it was as good or better than anything she had tried in restaurants. So if pizza has been off-limits, give this a try. We all enjoyed it!
Assemble your ingredients. Xanthan gum is now sold in individual packets, like yeast is sold, so you don't have to buy a large bag. Make sure your yeast is fresh and use aluminum-free baking powder to avoid a tinny taste.
Note: You must use a stand mixer or electric hand mixer. Mixing by hand doesn't do a good enough job. Place the dry ingredients (except the yeast) into a large mixing bowl. Just use the bowl from your stand mixer. Mix until completely combined.
Place the warm water, olive oil, yeast and about 1/2 cup of the dry mixture into a small bowl.
Stir to combine; a few lumps are okay.
et aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
Add the wet mixture to the dry ingredients in the mixing bowl. Beat on medium-high speed for 4 minutes. The mixture will be thick and sticky.
If you have ever applied spackling compound to a wall, that's exactly what it will look and feel like! We're sure the dough tastes better, though!! Cover the bowl and let it rest for 30 minutes or so. Preheat the oven to 425 degrees. We used a pizza stone, so put that in the oven if using.
We made the pizza crust two different ways: one on parchment paper on a pizza stone and one in a cast iron skillet. The photos and directions for the cast iron method will immediately follow the recipe below. Drizzle about 2 tablespoons of olive oil on a sheet of parchment paper. Scrape the dough from the bowl onto the puddle of oil. King Arthur recommends using wet fingers to work the dough, but we found using an offset spatula worked best.
Work the dough outwards to form a 12" to 14" crust. Let the dough rest uncovered for 15 minutes.
Slide the parchment with the crust onto the preheated pizza stone. If you do not have a pizza stone, slide the parchment onto a cookie sheet and put it in the oven. Bake the crust for 8-10 minutes, just until it is set.
The surface will look opaque rather than shiny. Once the crust is cool, at this point if you are making a couple crusts, you would wrap them well and freeze them.
When the crust was cool enough to handle, we picked it up just to show you the back side. It is nicely browned.
Top with whatever you like. Don't overload the crust with toppings - this will result in a soggy pizza. We used a cheese blend that included mozzarella, provolone and cheddar. Use your favorite brand of pizza sauce or use your own homemade sauce.
Return the pizza to the oven to finish baking. It will take 15 - 18 minutes depending on the toppings you have chosen.
If you like your cheese bubbly hot and a little charred, turn on the broiler for the last couple minutes. Watch it closely! It can go from perfect to burned in seconds!
Gluten-Free Pizza Crust
(recipe from King Arthur Flour)
1 1/2 cups King Arthur Gluten-Free Multi-Purpose flour
2 tablespoons buttermilk or nonfat dry milk powder
1 tablespoon sugar or honey
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (parchment or pan)
Place the dry ingredients (except yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
Place the warm water, olive oil, yeast and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
Cover the bowl, and let the dough rest for 30 minutes or so.
Preheat the oven to 425 degrees.
Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
Using wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
Let the dough rest, uncovered, for 15 minutes.
Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
Remove from the oven and serve warm.
Yield: one 12" to 14" pizza.
Directions for baking in a cast iron skillet
(The Cooking School at Jungle Jim's)
We wondered if the crust would be crispier if we baked it in a cast iron skillet. The result was a crispy crust similar to the one we baked on parchment paper on top of a pizza stone. Using a cast iron skillet would be a good alternative if you don't own a pizza stone.
Put a tablespoon or 2 of olive oil in the 12" skillet. We sprinkled some Spike seasoning for a garlic-y tasting crust.
Scrape the dough into the prepared skillet and using wet fingers or an offset spatula, press the dough outwards to form a 10" or so circle. Let the dough rest, uncovered, in the skillet for 15 minutes.
Place the skillet into the preheated 425 degree oven.
Bake for 8 to 10 minutes. The crust will look opaque rather than shiny.
Slather on your favorite pizza sauce.
Sprinkle with your favorite cheese blend.
Return the pizza to the oven to finish baking, about 10 to 15 minutes depending on the toppings and how brown you like the crust. We topped our skillet pizza with paper thin slices of a delicious Italian salami called finocchiona. You can purchase finocchiona in the charcuterie department. Add the finocchiona after the pizza comes out of the oven. It just melts right on to the pizza!
We lifted the crust just to show you how nicely browned and crispy it is.
Allow the pizza to rest a couple minutes. Then slice and enjoy!
We were all surprised at how much we enjoyed this pizza. Not knowing what to expect and having experienced some not-so-good gluten-free products in the past, this pizza was really tasty. If you are on a gluten-free diet, this pizza is worth the effort. You'll satisfy your craving for pizza!
Want to join us for a class in the Cooking School? Get all the information you need here!
If your weekday mornings are anything like mine, you’ve hit the snooze button one too many times (or turned off your alarm without realizing it… hey, I’m not proud!), and now you’re rushing to get out the door. In between brushing your teeth, taming your bedhead, and checking the weather to make sure you don’t freeze to death, it’s easy to skip breakfast in favor of a cup of coffee or nothing at all. For shame.
Here are three quick breakfast ideas that you can make in under five minutes (or less if you have the self control to prep the night before).
Greek Yogurt and Granola – It’s as simple as it sounds. A carton of yogurt. A bag of granola. A spoon. Just three things, and you’re good to go! Try to get some granola with a good mix of nuts and fruit to ensure you get some protein to jumpstart your morning. We also added a little honey to sweeten things up.
Avocado Toast – I know, I know. That’s soooo last year! But avocado toast is quick, full of protein, minerals, healthy fats, and fiber. They don’t call it a superfood for nothing. Add some Sriracha for spice, olive oil for flavor, and pepper for seasoning. I could eat this every morning.
Chia Seed and Fruit Oatmeal – Okay, we like superfoods. Sorry, we’re not sorry. Chia seeds have all sorts of health benefits, and it’s easy to sprinkle them onto of your oatmeal in the morning. Top with some cinnamon, honey, raspberries, and blueberries. If you prepare your oatmeal the night before, you can just throw it together and go!
See? Breakfast made simple and healthy. Now if you could just quit hitting the snooze button…
One of the most exciting things about Weekend of Fire X is something that’s been in the works for months, and now it’s finally ready for it’s time in the spotlight! Our friends at CaJohn’s Fiery Foods - the only participant in all 10 Weekend of Fire shows! - has created a commemorative hot sauce that we think encapsulates all of the hot sauce world’s best qualities: creativity, fun, flavor and of course, heat.
Simply titled X - in celebration of the 10th annual Weekend of Fire - this hot sauce brings together all of the things you’ve come to expect from CaJohn. Savory, flavorful and kicked up a couple notches, X stings as much as it sings, and will bring life and spice to even the best hamburgers, steaks, grilled chicken and fish filets you can find.
X hot sauce is now available at both Jungle Jim’s locations.
Jungle Jim’s “Pepperologist”
Created by Creamery 333 in Wisconsin, this goat cheddar is unique because - after creation - it’s sent to age for 4 months at the Crown Finish Caves in Brooklyn, NY. The "caves" are an 1850's lagering tunnel 30 feet below the streets in Crown Heights, Brooklyn. All the wheels are taken care of and turned by hand during this 4 month period.
This is the first cheese produced for the public by Creamery 333, which was started by three friends who bring a vast knowledge of cheeses from all over the world. We think the taste of the cheese matches the journey. With the recognizable mouthfeel of a cheddar, Trivium Goat Cheddar has a nice citrus flavor at the front and finishes with the traditional goat milk flavor, ending with a bit of tartness and notes of caramel.
You can find Creamery 333 Trivium Goat Cheddar at both Jungle Jim’s locations, at The Cheese Shop!
The Cheese Shop
Black Cerignola - a ripe, meaty, black olive from Italy. This olive may look like your typical black olive but this one is anything but. The Black Cerignola is firm to the touch and not too salty since it’s in a water brine. It is very juicy when you bite into it, so have your napkins handy. Overall, this olive is mellow and earthy and will surely find a place on your list of favorite Italian olives.
Black Portuguese - a firm, black olive - but this time from Portugal. This olive has a delicate, mellow and smooth flavor, very similar to the California Mission olive and is a whole olive, with the pit still intact (so watch your teeth)! Black, ripe Portuguese olives are an ideal addition to sauces, dishes including fish, or on their own with a drizzle of olive oil and sprinkle of herbs.
Greek Pitted Mix - a flavorful mix of Greek olives in a delicious red wine vinegar brine. The mix begins with Kalamata olives, with some green Chalkidikis and topped off with Amphissa olives. These are all pitted, so have no fear - no pits here. Because it has green and black olives mixed together, it’s crowd pleaser and brings together some of the best of both worlds. This olive mix should not be missed!
The Olive Pit
Mineral Fusion is a line of clean, high quality makeup. They offer foundations, powders, eye shadow, eye liner, mascara, lip butter, etc. Some makeup can cause clogged pores. acne, and skin damage. Mineral Fusion is makeup that's good for your skin.
Your skin is your body’s largest organ and absorbs everything you put on it. Why not switch to makeup with more natural ingredients? Taking queues from nature (and “makeup” from centuries past), you’ll find ingredients like:
This awesome, natural line of makeup can be found in the Herb n Jungle at both Jungle Jim’s locations.
Herb ‘N Jungle
Coffee is having a moment in popular culture. It’s no longer just the quick, caffeinated beverage that you snag from Speedway on your morning commute. Automatic coffee pots earn scorn and derision from seasoned, hipster coffee drinkers, and heaven forbid you mention Keurig.
If you have the time and inclination, one of the newly favored methods of coffee brewing (for taste and aesthetics – is it worth it if you can’t instagram it?) is the Pour Over. We’ve teamed up with our friends at Seven Hills Coffee, a local artisan coffee roaster, to get the tips on how to do the perfect cup of joe, pour-over style.
When you’re done, just fill up your favorite mug and settle in with a good book!
It may not be the simplest method of brewing coffee, but it fully embraces the art of the drink, and it’s sure to impress your friends. Or they’ll think you’re incredibly pretentious. But hey, you’ll look super classy on social media, and that’s all that matters, right?
Rhone varieties, no matter where they hail from, are wonderful values. From Australia to California, to all over the world, check out these incredible blends and varietal wines in our Over 90, Under $30 aisle:
If you're on Twitter, make sure to follow @JunglesBeerGuy for recommendations, and to help answer any questions you have about the Jungle Jim's Beer Department!
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One of the main reasons The Foodie Press exists is to take a simple idea and, eventually, illustrate that it’s not so simple after all. From a single food item, to a style of cuisine, to a particular category or concept; dissecting, de-constructing, and studying the world around us is a unique privilege, and one that we’re endlessly challenged and excited by. So we know how easy it is to simply expect something as simple and ubiquitous as a drink to just be there. Whether it’s water, soda, juice, coffee, tea, or something else entirely, they seem to always be around, within reach, or just a quick trip to the convenience or grocery store away. Plain, sugary sweet, tangy or bitter, carbonated or syrupy, hot or cold – they’re an integral part of every culture where they’re available, and something sought after, maybe even coveted, where they’re not.
We find ourselves in the fortunate position of having too many drinks to even name, let alone try. Entire aisles are dedicated to canned and bottled beverages from all over the world. But that also affords us the opportunity to explore something that has a significant presence at Jungle Jim’s, though we fully admit that it’s only a tiny portion of the items available.
Aside from there being a particular kind or style of beverage prevalent in each international section, what’s so incredibly fascinating is that almost every nationality had something to offer. Just as intriguing (though more or less expected), those items reflected the culture from which they came – the flavors and packaging, the types of drinks available, etc. For instance, Asian countries had sweet, juice-based beverages, but also a large amount and variety of canned and bottled teas and tea-based drinks. And did we mention the carbonated variety? No? Central and South American countries feature a much higher percentage of fruit based drinks, many of them non-carbonated. Some countries were heavier on the carbonated beverages (at least relative to what’s available), and a significant amount of those featured ginger as the base for the drink – both ginger ales and ginger beers.
After considering our options – of which there are hundreds, if not thousands – where did we start? Well, this is a space dedicated to exploration. We’re naturally curious about what’s around us. So we let our curiosity lead the way, and were genuinely – and in most cases, pleasantly – surprised by what we found.
Grab Your Cups, We Have a Lot To Discuss…
There were a few so unique to the region that more, immediate research was necessary for us to even understand what we were holding. Granted, we figured that was going to be the case when we decided on this topic, but we were genuinely surprised by what we found out. Some were fairly straightforward – canned or bottled, sparkling, fruity. Others, not so much. A peanut drink, a fermented rye beverage, something that looked slightly gelatinous with tiny, floating black specks… and one that even had to be diluted in water (spoiler alert: it was delicious). As is often the case at Jungle Jim’s, though, we barely scratched (or rippled) the surface.
A Note: There were no exacting qualifications for what we wanted to try, because honestly, we weren’t even sure what we were looking for. The broad idea was to find something fruity, a carbonated beverage or two, perhaps coffee and/or tea based drinks, something weird – maybe even a drink that combined some or all of those elements. The overall concept: find something intriguing, pick it up, and go with it. We refrigerated all of the bottles and cans and tried them one after the other – cleansing our palates as needed along the way.
Vimto, Canned, Sparkling Fruit Flavoured Drink – United Kingdom / Middle East
Vimto is a carbonated “fruit flavoured drink,” originating in England, though that’s not actually where we came across this delicious not-quite-soda within the store. Interestingly, Vimto has been made in one form or another since 1908. It started out as a cordial and a tonic, and was marketed as a having medicinal properties, but was soon turned into a soft drink (much like Coca-Cola in the US), and went through a few different transformations (and still is, as new products under the Vimto name are still popping up). We actually found this particularly non-descript canned beverage in the Middle-East section, a little out of view on the bottom shelf. It was one of the last ones we chose, but it was the first one we tried.
Considering how long this has been around, we were genuinely surprised at how familiar the flavor was to us. The most immediate comparison was Big Red soda, and that’s the one that stuck with us as we continued to sip this slightly fizzy, surprisingly sweet drink. However, as we kept drinking, a few of the other flavors listed actually started to come out – raspberry and blackcurrant started to cut through the sweetness, giving the almost-soda a fruity brightness that turned out to be rather enjoyable.
Looking back, it was odd that we accidentally picked the most familiar flavor. Because it got significantly less familiar as we went along…
Ramune, Bottled, Carbonated Orange Flavored Drink – Japan
Trying to pick a beverage, be it canned, bottled, boxed, or otherwise, from the Asian section – let alone the Japanese section – of Jungle Jim’s is nothing short of a challenge. There’s simply too much to choose from. One member of our team, though, has had some experience with this drink – “marble soda” as it’s often referred to due to it’s, shall we say, unique bottle design – and was excited for the rest of us to try it out. The drink itself was enjoyable – fizzy but not overly so, flavorful enough to be interesting (or at least not boring) – but it was the bottle that provided the head-scratching.
Within the bottle is a small marble that’s meant to float on top of the liquid. But first, you have to remove the cap of the bottle and force the marble into the drink by pressing down – hard – with your thumb (definitely hold on to the bottle with your other hand!). We have to imagine that, on occasion, errant bottles of flying Ramune have caused quite a stir. The bottle is designed to allow the marble to sit in different positions – however, the drink is meant to be sipped, not chugged, and the marble is used as the means to get you to take your time and enjoy the drink. The bottle is small, though, so that’s probably the best way to do things – take your time and savor what is actually a relatively lightly flavored and refreshing beverage.
Big Bamboo, Canned, Irish Moss Peanut Drink – Jamaica
Well. This one seemed straightforward enough. We weren’t quite sure to what to make of “peanut drink,” even though that was the main reason we chose it. Was it going to be a liquid, like a juice or a soda? Or something else entirely? Would there be only hints of peanut, or was this really a “peanut drink?” And what exactly is Irish Moss?
First and foremost, it’s not a liquid, like juice or soda. It is something else entirely. With a consistency existing somewhere in the space between melted ice cream and a thin milkshake, this sweet, exceptionally peanut-y drink is both a surprise and exactly what it says it is. While we admit that drinkable peanuts may not sound like the most enjoyable beverage you can pick up on a warm summer day, it’s easy to see the appeal of a drink like this. It’s sweet, but in a good, peanut buttery kind of way, and the consistency, while initially a little off-putting, was actually rather easy to get used to. We will say, though, that a little bit seemed to go a long way. The consistency, too, was of note because of how it’s achieved – that’s where the Irish Moss comes in. A red algae, Irish Moss is the source of a thickening agent called carrageenan, which is used in a wide range of foodstuffs (that’s probably an article unto itself – this stuff is bizarre and used in all kinds of ways). It’s also considered as source of natural energy, making this particular drink both a protein and energy drink in one. We don’t recommend chugging one of these after a workout or a long run, but can say that we enjoyed this much more than we thought we would.
Danilo, Bottled, Carbonated Classic Kvas – Ukraine
This Eastern European beverage was one of the least known collectively, but had a fairly familiar flavor.It was also the one that was a little more divisive than the others. Some of us liked it immediately, some of us weren’t fond of it at first. The initial taste can be a little off-putting – mostly because if you’ve never had it before it’s a bit of a surprise, and maybe even a little confusing. Humorously, though, almost everyone agreed that it was better than what they imagined it would be.
Something of a point of national pride for Russia (the socio-economic and resurgent nationalism and the newly revitalized popularity of kvas would make for a great essay, but we digress) both homemade and commercially produced kvas, or kvass depending on the region, isn’t quite a beer, definitely isn’t a soda, but almost falls somewhere between the two. Much like the others, kvas is very much it’s own thing. Made from fermenting rye bread with a particular kind of kvas starter yeast called zakvaska, it’s a naturally carbonated, kind of sweet, definitely tangy beer-like drink that is actually quite refreshing. And when we say beer-like, we mean it. There’s an easily recognizable similarity in flavor between kvas and some beers – kvas, unsurprisingly, even has a notable, though not necessarily noticeable, alcohol content. But that rarely exceeds 1.5%, so it’s considered a non-alcoholic beverage.
This is a type of drink that’s been around for over 5,000 years now, so there are some variations. Each kvas that’s made is slightly different than its counterparts, (there are quite a few recipes, all with the same basic makeup, though), with each one being unique in it’s own way. Honey, raisins, and other sweetening agents are used to cut through the acidity, and different types of rye bread are used to start things out, giving each one it’s own color and flavor. All-in-all, this was a great experience that may have lead to a few of us picking up a two-liter bottle to share with the more adventurous of our friends and family.
DeDe, Bottled, Basil Seed with Honey Drink – Thailand
Once this one caught our eye, it was hard not pick it up, squirm a little bit, then take it back with us to try out. We had already chosen a beverage from an Asian country (Japan) – which was 100% more adorable than this drink, we’ll give it that. But what this truly interesting drink from Thailand lacked in preciousness, it made up for in (relative) weirdness, unique flavor, and overall experience.
It should be immediately obvious why we found this one so visually captivating – though the actual tasting part we were still completely unsure of. Held within a thicker than usual liquid, basil seeds float inside the bottle, offering a stark contrast to some of the more standard and appealing drinks we’d already tried. There was also a more than passing resemblance to frog eggs (or, we guess, tadpoles – but, you know, really tiny ones). The drink itself is sweetened with honey, but has a taste close to, but not quite, banana flavored candies. The seeds themselves expand in a way that allows the central seed portion to remain, but creates a gelatinous bubble around the seed itself that has a tapioca-like consistency. If you’ve ever had boba (or bubble) tea, the mouthfeel is incredibly similar – it’s the slight crunch of the seed that makes it significantly different.
Also of note: this is a drink, or at least a style of drink, with a long history in the region. Thai basil seeds are recognized for their supposed health benefits (aiding digestion, helping soothe cold symptoms, stress and skin relief, and even weight loss), so their inclusion here has some traditional weight to it. Once you get past the texture – and after the first drink, it’s really not that hard to do – this is a sweet, tasty, refreshing drink that we enjoyed quite a bit… “tadpoles” and all.
Mr. Fitzpatrick’s, Bottled, English Elderflower & Bramley Apple Cordial – United Kingdom
If all of our previous samplings were meant to represent street level variations on beverages and soft drinks, then this one was meant for a lovely brunch on the English countryside. As a cordial – which, under the British definition, means syrupy and/or ultra-sweet non-alcoholic beverage – this one required a bit of tinkering, and oddly enough, a little more time trying to understand exactly how to drink it. Thick, pungent (in a really delightful way, mind you), and super sweet, we soon realized that this was a drink meant to be diluted (thanks, directions!), so that’s what we did.
The recommendation was to mix it to taste with cold sparkling water, creating a concoction that ended up being the most suited to personal tastes out of all of the drinks we tried. We chose to keep things simple, though, and mixed it with some cold, filtered water, at about a 1:3 ratio (one part cordial, three parts water).The end result? A cool, refreshing, elegant, and flavorful drink that had a tremendous amount of apple taste (thanks to the Bramley’s, which are usually sour, but help to balance out the sweetness quite well) and the rich, floral creaminess of elderflower. It was a great end of summer flavor that was, coincidentally, a truly pleasant way to end our jaunt through the wide, weird world of international beverages.
To say the least, this was an eye-opening, and mouthwatering, experience. We were challenged in quite a few ways – narrowing down options for us to try, figuring out what to do and how to do it when it came to opening some of the actual containers, understanding the best ways enjoy each drink, remaining game enough to try the ones that were a little (or a lot) outside of our comfort zone. Each one was unique and almost completely different from the others, and each one had a quality that could be appreciated, if not loved. Frankly, we’re already excited for the next round of taste tests. We hope you are, as well.
So all of this has us more than a little curious: what’s your favorite international beverage? Did you find it on your own, or was it recommended? We’d love to hear from you, so sound off below!