Ozonated water, gluten-free flours coming up on show

Information on ozonated water and substituting gluten-free flours in cooking and baking will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Dr. J. Tim Rainey will talk about the difference between the Ozone water and the Ozone layer and explain how ozone water is made. Dr. Rainey is with the Texas Institute for Advanced Dental Studies in Refugio, Texas.

Cookbook author, chef and teacher John Vollertsen (known as Chef Johnny Vee) is going to demonstrate how to substitute gluten-free flours in cooking and baking to give those following a gluten-free diet new ideas for delicious recipes. He’s the owner of Las Cosas Cooking School in Santa Fe.

Information on stenciling on cookies and decorating your home with pattern, color and texture will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Julia Usher is a pastry chef, author and food stylist, and she’s going to demonstrate how to stencil on cookies, which is not a difficult technique. She says “If you can stencil paint on a wall, then you can stencil icing on a cookie.” Her most recent book is Julia Usher’s Ultimate Cookies. She lives in St. Louis, Missouri.

Interior designer, Kimball Starr is going to explain how to inspire your home with pattern, color and texture. She suggests that each room should have an underlying theme or concept that ties the room together, and she’ll show examples of how to do this. Her business is Kimball Starr Interior Design in San Francisco.

Rosemary flatbread

Makes 12 8-inch breads

4 cups flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 Tablespoon finely chopped fresh rosemary

2 cups plain yogurt

1 Tablespoon olive oil + 1/4 cup, plus additional for roasting garlic

3 heads garlic

Extra olive oil for spreading

Mix dry ingredients, including rosemary in a large bowl. Stir in yogurt and 1 tablespoon olive oil. Knead until dough is smooth. Cover dough with a damp cloth and allow to rise for one hour. (1/2 hour at high altitude.) Meanwhile, cut 1/4 inch off the top of each head of garlic. Place in an oven-proof dish and drizzle with olive oil. Sprinkle garlic heads with salt and pepper and pour 1/4 inch of hot water into the bottom of the dish. Cover with foil and roast at 400º for 45 minutes or until the garlic is golden brown and soft. Allow to cool and squeeze the heads over a bowl so the individual cloves pop out. Mash garlic and 1/4 cup olive oil with a fork and set aside. Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into an 8-inch circle. Heat cast iron skillet and brush with olive oil. Cooking one flatbread at a time, cook 2 minutes on one side and then flip and cook 1 minute on other side. Serve with a sprinkle of kosher salt, brushing of olive oil and roasted gar?lic. Alternatively, grill each flatbread over high heat about 2 minutes on each side or until flatbread is nicely browned and bubbled up. Brush with olive oil, garlic and kosher salt as above.

Gluten-Free Bittersweet Decadence Cookies

1/4 cup rice flour

1/4 tsp. baking powder

1/8 teaspoon salt

8 oz. bittersweet chocolate chips

2 Tablespoons unsalted butter

2 large eggs

1/2 cup sugar

2 tsp. pure vanilla extract

1 cup pecans

6 oz. bittersweet chocolate chips

2 sheets parchment paper

Preheat oven to 350°F. In a small bowl, mix the flour, baking powder, and salt together, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium bowl over a pan of simmering water. Stir the chocolate butter mixture until it is melted and smooth, set aside. In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of barely simmering water using it like a double broiler. Continue to whisk everything until the mixture is lukewarm. Combine the egg mixture and the chocolate mixture (should be lukewarm as well) stirring until they are well combined. Add the flour mixture, the chocolate chips, and pecans. Your batter will look like thick cake batter. Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies looks dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]