Gluten Free Recipes

Bread Maker Pizza Crust

April 23, 2012 Leave a Comment

Gluten Free Pizza

This is the recipe I use to make most pizza crusts. It is easy and makes a good pizza. It’s another variation of the Bread-Maker Bread. This makes two large pizzas. I usually double the recipe for four large pizzas.

Wet ingredients

3 large eggs

½ cup oil

1 cup milk

½ cup water

dry ingredients

2 cups rice flour or gluten free oat flour

1 cup cornstarch

½ cup potato starch

½ cup sugar

2 tablespoons yeast

3 teaspoons xanthan gum

1 teaspoon salt

Combine the wet ingredients in a separate bowl and pour into the bread-maker pan. In the bowl, combine the dry ingredients. Add to pan.

Put the bread-maker pan in the bread-maker and select your regular cycle. As soon as the ‘knead’ part of this cycle is done (about 1 hour), remove pan from bread-maker.

While dough is still kneading, grease two large pizza pans and cover a clean surface with cornstarch.

Pour dough on floured surface and knead it out until it is fairly manageable. Divide dough into two parts and spread one part onto each pan.

Let dough rise for 45 minutes to an hour. While it is rising, prepare your pizza toppings.

PIZZA TOPPINGS:

For our pizza sauce we use 2 lbs ground beef cooked with 1 can tomato paste and 2 tablespoons pizza seasonings. Then we top the pizza with olives, peppers, pineapple, and mozzarella cheese.

Filed Under: Gluten Free Recipes, Pizza Tagged With: Gluten Free PIzza, Gluten Free Pizza Recipe, Pizza

Yeast Cinnamon Rolls

April 6, 2012 Leave a Comment

Yeast Cinnamon Roll with glaze

These are easy, fluffy, sweet, and gigantic. These are a ‘dessert’ cinnamon roll but would also go well with coffee.

Wet Ingredients

½ cup warm water

¾ cup milk

2 large eggs

¼ butter, grated

¼ cup butter, melted

dry ingredients

1 ½ cup gluten-free oat flour

1 cup cornstarch

1 cup potato starch

¾ cup sugar

3 ½ teaspoons xanthan gum

1 ½ teaspoons salt

1 tablespoon yeast

½ teaspoon cinnamon

filling ingredients

½ cup (1 stick) butter, grated

2 teaspoons cinnamon

½ cup sugar

¼ cup (½ stick) butter (not grated, for later use)

To ro ll out with

1-3 cups cornstarch or potato starch, as needed

Combine all the ingredients and place them in the bread-maker. Select the ‘knead’ cycle if you have one, and if not select the cycle you regularly choose for the bread maker bread and take it out after exactly one hour. By then the kneading cycle should be close to done or done.

While the bread maker is doing its work, combine all the filling ingredients except for the extra ¼ cup butter, and place filling in fridge. Also while the kneading cycle is going, grease a 9 by 13 inch glass baking pan.

Flour a large, clean working surface with 1 cup of the “Roll out With” mix. Dump cinnamon roll mix on floured surface and use a rubber spatula to clean out the bread-maker pan.

Sprinkle about 1 cup more flour on top of the cinnamon roll mix and start roll, punch, and flip mix to incorporate the flour.

Roll and add flour until the cinnamon roll mixture is fairly easy to work with. It will still be rather sticky.

Shove dough aside and sprinkle flour well on surface. Place cinnamon roll dough on top of floured surface and use a rolling pin to roll flat and rather rectangular, until it is about 1-2 cm thick, depending upon preference.

Sprinkle filling ingredients (except extra ¼ cup butter) on cinnamon roll dough. Start at one end and roll all the way up towards the other end. This might be awkward at first.

Once dough is fully rolled, cut roll into 8 slices, like a bread.

Place slices on pan, about 2 inches apart. Push the outside edges of each cinnamon roll in, so that the dough will not fall off. Wash hands (you probably need it at this point!), and slice remaining ¼ cup butter into eight slices. Place a slice on top of each roll.

Let rolls rise for 30 minutes. Then place in a preheated 350 degrees F oven for 45 minutes until lightly browned on top.

Cover with glaze (recipe below) and eat while still warm!

cinnamon roll glaze

3 tablespoons milk

1 cup (approximately) powdered sugar

Whisk well until fully blended. Dip a spoon in and try ‘drizzling’ the glaze back into the bowl. If the glaze is runny enough to drizzle but still smooth, it is just right. If it seems a little too runny, add more powdered sugar.

Filed Under: Gluten Free Recipes, Other Desserts Tagged With: cinnamon rolls, gluten free cinnamon roll recipe, gluten-free cinnamon rolls, Gluten-Free Recipe

Fluffy Gluten-Free Pancakes

March 30, 2012 Leave a Comment

Gluten-Free Fluffy Pancakes

These pancakes are an adaption of the Gluten-Free Oat Pancakes. The Gluten-Free Oat Pancakes are hearty and about ¾ an inch thick where these are more like your thinner, traditional pancake. These are great with blueberries. To make blueberry pancakes simply fill your ladle about ¾ of the way full with batter and mix in about ten frozen blueberries. Then place on pan.

Note: When making blueberry pancakes, DO NOT replace oat flour with rice flour. The rice flour causes the mix to cook unevenly around blueberries.

Dry Ingredients:

Gluten-Free Fluffy Pancake cooking

2 cups oat flour (MUST be Gluten-Free)

1 cup cornstarch (Check label for Gluten-Free)

1/3 cup white sugar

1 teaspoon salt

1 ½ teaspoons baking powder

½ teaspoon baking soda

Wet Ingredients:

3 large eggs

¼ cup butter

¼ cup olive oil

2 ½ cups milk + ½ cup as needed

Whisk together all the dry ingredients in a large metal bowl. In a separate bowl, whisk together the wet ingredients. With the milk, use 2 ½ cups but not the extra half cup.

Pour wet ingredients into the dry ingredients. Mix the dry ingredients together, until they are JUST combined. Small lumps of flour are okay. What is important is to not over mix. The mix will appear fairly runny, but it will thicken over time.

Let mix sit for ten minutes to thicken (this is when any remaining lumps will probably disappear), and while mix sets heat a griddle.

When water ‘dances’ on the surface of the griddle, it is hot enough. Melt about a half tablespoon of butter on the surface of the griddle. Butter should bubble but not burn.

When griddle is hot enough, ladle about ½ a cup of the mix onto the heated griddle. Cook until the pancake has numerous bubbles around the edges, about two minutes.

Flip, and cook opposite side for about one minute more.

For the extra ½ cup of milk: Over time the batter in this batch of pancakes will thicken. You know it is thicker than you want it when the batter does not spread out on the pan as it should but instead lumps in the center. If the batter gets too thick add the milk as needed. You may not need the entire half a cup.

Filed Under: Breakfast, Gluten Free Recipes Tagged With: Gluten-Free Pancakes. Gluten-Free Pancake Recipe, Gluten-Free Recipe, pancakes

Stacked Potatoes

March 24, 2012 Leave a Comment

Stacked Potatoes

This was an experimental idea I came up with about three years ago. It is a great gourmet potato with lots of seasonings. We sometimes call these ‘Diced, Sliced, and Grated Potatoes’.

This recipe is set up to serve 8.

You can use whole rosemary leaves, but then keep the saucepan on the burner for longer until the rosemary leaves are softened.

Ingredients

6 medium sized red or white potatoes

1 tablespoon ground rosemary

1 tablespoon rubbed sage

1 teaspoon thyme

¼ teaspoon oregano

½ teaspoon salt

¼ teaspoon pepper

½ cup (1 stick) butter

Grated cheese (optional)

Preheat the oven to 350 degrees F. Grease a 9 by 13 inch pan with olive oil.

Wash the potatoes well.

Take a potato and chop about ½ an inch off on either side. Then slice the remainder of the potato into as many slices as possible. In this manner, chop as many potatoes as necessary to get eight slices about ¼ inch thick each.

Set these slices on the pan. Chop up the sides that you cut off of each potato into cubes about ½ an inch thick. Use all but 1 ½ potatoes. Place the cubes on top of the slices in the pan. Grate the remaining potatoes with a cheese grater and sprinkle the grated potatoes on each stack.

Melt the butter in a small saucepan on medium low heat. When melted, stir in the seasonings. Spoon the butter and seasonings onto the potato stacks. If you are using grated cheese, sprinkle some cheese onto the top of each stack.

Put the stacks in the oven and cook for about an hour, until a fork can be smoothly inserted into the potatoes.

Filed Under: Gluten Free Recipes, Main Dishes Tagged With: gluten-free potatoes, Gourmet potatoes, potato recipe, stacked potatoes

Rich Chocolate Cake

March 21, 2012 Leave a Comment

Rich Chocolate Cake

In case it isn’t already obvious, I’m one of those hopeless chocolate lovers. So, of course, I had to come up with yet another chocolate cake recipe. But the more I adjust chocolate cake, the better it seems to get. Other than the chocolate zucchini cake (which just can’t be beat), this is definitely the best so far. It’s a great cake to make in the winter when there’s no fresh garden zucchini. The potato starch can be substituted with cornstarch, but it takes a deal of lightness away from the cake.

Dry Ingredients

½ cup GF oat flour

½ cup GF cornstarch

½ cup potato starch

¼ cup rice flour

1 1/3 cups sugar

¾ cup cocoa powder (I use dutch cocoa, which adds an extra rich, chocolatey flavor)

1 teaspoon salt

1 teaspoon baking powder

½ a teaspoon xanthan gum

¼ teaspoon baking soda

Wet Ingredients

½ cup light olive oil

¾ cup boiling water

2 eggs, room temperature

1 egg white, room temperature

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F, and grease (with butter) a 10 or 12 inch round cake pan or two nine inch round cake pans. The nine inch ones will make for two thin layers, while the 10-12 inch one will make for a thick, single layer.

In the bowl of your electric mixer, mix together all dry ingredients.

Add the milk, oil, eggs, and vanilla, and beat on medium speed until smooth. Add the boiling water and mix on low until well blended. Bake for about 30 minutes or until a toothpick inserted in the center comes out with dry crumbs on it (see tips).

Remove from oven; cool for about 1 hour before frosting. When cooled and frosted, store in an airtight container to preserve moisture.

If you don’t have a frosting recipe, you can check out ‘Mom’s Cream Cheese Frosting’ in the search box.

Filed Under: Cakes, Gluten Free Recipes Tagged With: chocolate cake, gluten-free cake, gluten-free chocolate cake

Blueberry Breakfast Muffins

March 5, 2012 Leave a Comment

Gluten-Free Blueberry Breakfast Muffins

These are soft, light, and very easy. These belong in the “Biscuits and Muffins” section as well as the “Breakfast” section.

The oat flour can be replaced with 1 cup rice flour and ½ cup cornstarch.

Dry Ingredients

1 ½ cups GF oat flour

½ cup tapioca flour or cornstarch

2 teaspoons xanthan gum

2 ½ teaspoons baking powder

¼ cup sugar

1 teaspoon salt

Wet Ingredients

1 cup milk

½ cup melted butter

3 large eggs

1 tablespoon vanilla extract

1 cup fresh/frozen blueberries

Preheat oven to 400 degrees F, grease one 12-hole muffin tin with olive oil or butter or use wax paper liners.

In a large bowl, whisk together the dry ingredients.

In a small separate bowl, whisk together the wet ingredients. Form a well in the dry ingredients and pour in the wet ingredients. Mix with large mixing spoon until barely blended. Add in the blueberries and fold them in as gently as possible. Be very careful not to over-stir.

Using a ladle or a large spoon, fill wax paper liners to about 1/3 an inch from top.

Place in oven and cook for about half an hour or until the tops feel firm and the dough around the blueberries is fully cooked.

Filed Under: Biscuits and Muffins, Breakfast, Gluten Free Recipes Tagged With: Blueberry muffins, gluten-free, Gluten-Free Blueberry Muffins, Gluten-Free Muffins, Muffins

Gluten-Free Mayonnaise

February 22, 2012 Leave a Comment

This mayonnaise tastes almost exactly the same as store-bought mayo, except that it is healthier and Gluten-Free. Most mayonnaise you buy in stores has white vinegar in it, which contains wheat. This mayo can be stored in a glass jar (with a lid on top) in the refrigerator for about eight days.

INGREDIENTS:

Coleslaw made with Gluten-Free Mayonnaise

2 eggs

2 tablespoons apple cider vinegar

½ a teaspoon salt, or to taste

½ a teaspoon pepper (white pepper will be invisible in the mayo, but black pepper is fine)

1 ½ to 2 cups olive oil

Put all ingredients except the oil in a blender or food processor and blend at low speed. Increase the speed to high and add 1 ½ cups oil in a slow, steady stream into the blender/food processor. When you have added this, stop the blender and examine the mayo. Is it mayo consistency, or slightly thin?

If it is slightly watery, add another ½ cup of oil. Be careful, however! You will reach a certain point where the mayo is just the right consistency. If you continue to add oil, the mayo will be ruined and turn out watery and/or separated.

If you end up adding too much oil and the mayo is watery or separated, don’t throw it out. Below are some directions for fixing ruined mayonnaise:

Remove ruined mayonnaise from food processor or blender and clean out the food processor/blender. Put the ruined mayonnaise in a bowl or jar of some sort and set aside.

Put two eggs, two tablespoons apple cider vinegar, and the salt and pepper into the blender and blend at low speed.

Switch to high speed and add the ruined mayo in a slow, steady stream.

Blend until the mixture reaches mayonnaise consistency.

Filed Under: Condiments, Gluten Free Recipes

Apple Cinnamon Muffins

February 20, 2012 Leave a Comment

Originally, these were a mistake: Disaster Muffins. It was a evening when we were having company and my sister was making dessert. She decided to make No Bake Cookies. I had the recipe in my folder, and she got started by putting the butter and milk in a saucepan. Then came the horrible discovery: We had no sugar.

We had honey, but a good No-Bake can’t be made with honey, or it runs all over the plate.

So I was called upon, and it was resolved that my sister would make honey cupcakes containing apples, cinnamon, and raisins.

They were delicious

These make 2 dozen muffins. They are more of a breakfast food than a dessert. Also, currants are sweeter and juicer than raisins, but either will work.

DRY:

3 cups rice flour or GF oat flour

1 ½ cups cornstarch or potato starch

1 ½ tablespoons baking powder

1 teaspoon xanthan gum

WET:

½ cup honey

3 sticks (1 ½ cups) melted butter

3 ¾ cup milk

5 eggs

APPLE MIX:

2 large apples or 3 small ones

2 cups currants or raisins

2 teaspoons cinnamon

Place wax paper cupcake liners in 2 muffin pans. Preheat oven to 350.

Whisk together the dry ingredients in a large bowl. In another bowl mix together the wet ingredients. In a third bowl mix together the apple mixture.

Combine all three mixtures into the dry ingredients bowl. Stir only until JUST blended.

Spoon muffin mix into cupcake liners and cook for about 40 minutes, until nicely browned on top and a toothpick inserted in the center comes out clean.

Filed Under: Biscuits and Muffins, Breakfast, Gluten Free Recipes

Bread Maker Pizza Crust

Yeast Cinnamon Rolls

Fluffy Gluten-Free Pancakes

Stacked Potatoes

Rich Chocolate Cake

Blueberry Breakfast Muffins

Gluten-Free Mayonnaise

Apple Cinnamon Muffins

Gluten-Free Fourteen

Hot out of the Oven