This pizza crust earned the word "indulge" from my husband. I don't think he's ever used the word indulge with anything he's eaten that's gluten free....
I found the recipe online and changed it to suit the ingredients I had. I'll list it as I made it...
Gluten Free Pizza Crust
1 tablespoon dry yeast
1/3 c white rice flour
1/3 c millet flour
1/2 cup tapioca flour
2 T sweet rice flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon dried basil leaves
2/3 cup water (110 degrees F)
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon cider vinegar
Preheat oven to 425 degrees.
This is the best part - just mix all the ingredients at the same time in a mixing bowl & mix for 3 minutes. Then spread onto a sprayed pizza pan dusting the top liberally with rice flour so it's not too sticky to spread. I use my fingers to spread it. Cook for 8 minutes. Then flip it over and cook for 4 more minutes (believe it or not, this is what keeps it from being gummy & if you've ever had gf pizza crust, you probably know what I mean). Take it out, flip it back, & put your toppings on. Cook for 8-10 more minutes and take it out.
I hope you love this as much as we did! This is a little bit of a thin crispy crust type of thing. But, it's not gummy, gooey, eggy or spongey. It's de-lish!
This makes what I would call a medium pizza. I doubled the recipe and made breadsticks too. YUM!
Here is the original recipe from recipezaar if you want to experiment.
http://www.recipezaar.com/Gluten-Free-Pizza-Crust-44487
Monday, July 27, 2009
Friday, July 10, 2009
The BEST brownie mix
The Blue Chip Group Double Fudge Brownie Mix
My mom spoils me with gluten-free mixes. She bought this one and Grove & I both really enjoyed it. Grove, my husband, is not gluten free so it's really a good recommendation when he likes something that is gluten free.
These brownies were different from any other mix brownies I've had. They rose higher than other brownies & aren't so dense and fudgy. So they're between brownies & cake in texture. My husband commented that they're not gritty at all.
The chocolate flavor is very mild - not strong at all. I put about 1/2 cup of chocolate chips in them & it really added to the flavor. I also think these are also a great start for making fancier brownies - with frosting, caramel & nuts, cheesecake, etc.
Maceys sells lots of The Blue Chip Group mixes. They also sell their mixes and gluten free flours online at http://www.bluechipgroup.net/GlutenFreeProducts.html.
My mom spoils me with gluten-free mixes. She bought this one and Grove & I both really enjoyed it. Grove, my husband, is not gluten free so it's really a good recommendation when he likes something that is gluten free.
These brownies were different from any other mix brownies I've had. They rose higher than other brownies & aren't so dense and fudgy. So they're between brownies & cake in texture. My husband commented that they're not gritty at all.
The chocolate flavor is very mild - not strong at all. I put about 1/2 cup of chocolate chips in them & it really added to the flavor. I also think these are also a great start for making fancier brownies - with frosting, caramel & nuts, cheesecake, etc.
Maceys sells lots of The Blue Chip Group mixes. They also sell their mixes and gluten free flours online at http://www.bluechipgroup.net/GlutenFreeProducts.html.
The BEST BBQ chicken salad
I had this at Zupas, but it's not so complicated to make at home.
The ingredients at Zupas were: Chicken, BBQ Sauce, Tomatoes, Black Beans, Corn, Black Olives, Tortilla Strips, Red Onions, Mixed Greens, and Ranch Dressing.
They make the salad, toss it with Ranch, then put chicken on top and squirt BBQ sauce on top of that. It's so YUMMY!
At home, I mixed the salad with Ranch and coated the chicken in bbq sauce before I put it on the salad.
Check this link out for lots of fun salad ideas. Also, if you go to Zupas, they have a list of which ingredients have gluten so you can ask them for that & be sure you're safe!
http://www.zupas.com/index.php
The ingredients at Zupas were: Chicken, BBQ Sauce, Tomatoes, Black Beans, Corn, Black Olives, Tortilla Strips, Red Onions, Mixed Greens, and Ranch Dressing.
They make the salad, toss it with Ranch, then put chicken on top and squirt BBQ sauce on top of that. It's so YUMMY!
At home, I mixed the salad with Ranch and coated the chicken in bbq sauce before I put it on the salad.
Check this link out for lots of fun salad ideas. Also, if you go to Zupas, they have a list of which ingredients have gluten so you can ask them for that & be sure you're safe!
http://www.zupas.com/index.php
Tuesday, July 7, 2009
the BEST peanut butter waffles
Ok, these may be the only peanut butter waffles. These have a really good texture - they cook up perfectly and they are easy to make. This recipe makes about 20 square waffles (about 5 batches on my waffle iron). These freeze really well & you can put them in the toaster to use on a daily basis.
I found this recipe online a few years back and have adjusted it to work with the ingredients I keep on hand.
2 eggs
2/3 c peanut butter
1 T brown sugar
4 T butter or marg, melted
2 c milk (skim, rice, soy all work fine)
2 c gf flour - I usually use 1 1/2 c white rice flour and 1/2 c cornstarch, but this recipe is pretty flexible
2 T baking powder
1/4 t salt (optional)
Mix eggs, pb, brown sugar and melted butter together. Add milk a little at a time. Then add dry ingedients. Mix until blended.
Cook in waffle iron until done to your liking.
I found this recipe online a few years back and have adjusted it to work with the ingredients I keep on hand.
2 eggs
2/3 c peanut butter
1 T brown sugar
4 T butter or marg, melted
2 c milk (skim, rice, soy all work fine)
2 c gf flour - I usually use 1 1/2 c white rice flour and 1/2 c cornstarch, but this recipe is pretty flexible
2 T baking powder
1/4 t salt (optional)
Mix eggs, pb, brown sugar and melted butter together. Add milk a little at a time. Then add dry ingedients. Mix until blended.
Cook in waffle iron until done to your liking.
The BEST porcupine meatballs
This is a variation on my Aunt LuAnn's recipe. We LOVE these! Who doesn't love meatballs???
1 beaten egg
1 T snipped parsley or 1 t dried parsley
1 1/2 c spaghetti sauce or tomato sauce
1 pound ground beef (the leaner the better, IMO)
1/4 c instant rice (brown or white)
1 t worcestershire sauce
2 T finely chopped onion
1/2 c water
Optional: 1 T parmesan cheese or 1 T Montreal steak seasoning
Try spaghetti sauce with the parm cheese for Italian flavor or use tomato sauce with steak seasoning for a zesty flavor.
In a bowl, combine egg and 1/4 c of tomato or spaghetti sauce. Stir in uncooked rice, onion, parsley, and seasoning. Add beef & mix well. Shape meat mixture into 20 small balls. Place in a 10 inch skillet. Mix remaining sauce with worcestershire and water, pour over meatballs. Bring to a boil and reduce heat. Cover and simmer til meat is cooked through - about 15 minutes. Makes 4-6 servings. Serve over cooked rice.
There will be sauce left in the pan that tastes delicious over the rice. You can add more sauce than the recipe calls for if you want these saucier. I like to use the leanest ground beef possible so that the sauce isn't greasy.
1 beaten egg
1 T snipped parsley or 1 t dried parsley
1 1/2 c spaghetti sauce or tomato sauce
1 pound ground beef (the leaner the better, IMO)
1/4 c instant rice (brown or white)
1 t worcestershire sauce
2 T finely chopped onion
1/2 c water
Optional: 1 T parmesan cheese or 1 T Montreal steak seasoning
Try spaghetti sauce with the parm cheese for Italian flavor or use tomato sauce with steak seasoning for a zesty flavor.
In a bowl, combine egg and 1/4 c of tomato or spaghetti sauce. Stir in uncooked rice, onion, parsley, and seasoning. Add beef & mix well. Shape meat mixture into 20 small balls. Place in a 10 inch skillet. Mix remaining sauce with worcestershire and water, pour over meatballs. Bring to a boil and reduce heat. Cover and simmer til meat is cooked through - about 15 minutes. Makes 4-6 servings. Serve over cooked rice.
There will be sauce left in the pan that tastes delicious over the rice. You can add more sauce than the recipe calls for if you want these saucier. I like to use the leanest ground beef possible so that the sauce isn't greasy.
Sunday, July 5, 2009
Gluten-free Betty Crocker and the BEST mint brownie topping
No, I didn't come up with a new nickname for myself...
My sister found this at Macey's in the cake section....the chocolate cake variety.
She made this chocolate cake & honestly I was thinking, "Are you sure this is gluten free????" This cake does not taste gluten free, has a very smooth texture (not grainy) and isn't super heavy or dense like most gf products. How does Betty Crocker do it?
To make this even better, my sister added my mom's mint brownie topping on top of the cake. It was super yummy....
Here's the recipe for the mint brownie topping:
Mint Cream Center:
2 cups powdered sugar
1 T water
3 drops green food coloring (optional)
1/2 c butter
1/2 t mint extract
Combine all ingredients. Beat until smooth.
Chocolate Topping:
6 T butter or margarine
1 c chocolate chips
Melt over slow heat. Stir until smooth. Cool slightly before spreading over mint cream.
Thanks, Natalie, for introducing me to a fun new dessert!
The BEST Summer Trifle
This is what I made for 4th of July dessert. It's red white & blue and cold & fresh.
This recipe is one of the winning entries from the2006 Pamela's Products Gluten-free Recipe Contest. The picture is from the Pamela's site.
Summer TrifleBy Susan B.
2-7.25 oz boxes Pamela's Lemon Shortbread Cookies
1 pint fresh blueberries or raspberries, 1 tablespoon reserved
1 pint heavy cream, whipped with 1 tablespoon sugar
1/2 cup gluten-free wild blueberry syrup
Lemon Curd ingredients:1 cup sugar
3 egg yolks
juice of two lemons
1 teaspoon grated lemon rind
1/2 stick butter
Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool.
Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.
Prepare Lemon Curd by stirring lemon curd ingredients constantly in heavy saucepan over low heat, until thickened. Cool.
Crumble 1 box Pamela's Lemon Shortbread Cookies into medium-sized chunks. Place half of crumbles in bottom of glass trifle dish. Spoon half of whipped cream to bottom layer. Place half of berries upon whipped cream. Place the second (uncrumbled) box of Pamela's Lemon Shortbread Cookies on their sides encircling the trifle dish. Drizzle layers with half of wild blueberry syrup. Spoon Lemon Curd carefully upon layers. Place remaining crumbles on curd layer. Place remaining berries (excluding 1 tablespoon reserved) on crumble layer. Spoon remaining whipped cream on berry layer. Sprinkle reserved blueberries on whipped cream. Drizzle remaining wild blueberry syrup on top. Refrigerate, covered, at least 2 hours; preferably overnight.
The changes I make to the recipe are using light cool whip instead of heavy whipping cream - it's not as natural but not nearly as fattening either.
For 4th of July, I used strawberries & blueberries so it would be red & blue.
Personally, I love the lemon curd (it tastes like the top of lemon bars) but it's too sweet for my taste. My question is - if I add less sugar, will it still set up like it's supposed to? I think it will, but I haven't tried it yet.
Either way, this dessert is so yummy & cold & fresh - perfect for a summer dessert!
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