Gluten Free Thin Pizza Crust

2/3 cup Rice Flour

1/3 cup potato starch
1 Tbsp potato flour
1 tsp salt

1 ½ tsp instant yeast granules
1 tsp sugar
1 cup + 2 Tbsp warm water 105 to 115

1 ½ tsp melted shortening**

In a mixing bowl dissolve sugar and yeast in the warm water, let it set until yeast bubbles and the quantity doubles.

Add the dry ingredients and shortening and mix well, about 1 minute.

Pour the dough in a 12 inch pizza pan*, tilt the pan to distribute the dough evenly in the pan, I then place the pan on a counter and spin the pan to form a lip on the outer edge of the crust, careful the dough is runny.

If you prefer a very thin crust preheat the oven to 425 now, for a slightly risen crust wait 5 minutes and preheat the oven, 10 minutes is about the most the crust will rise.

Bake at 425 for 15 to 16 minutes on the center rack.

Remove pizza and top with your favorites, return to oven and bake 15 -16 minutes more.

*the pizza pan needs to be non-stick with a VERY good surface, when the crust starts to stick I replace the pan, I’m on my 3rd pan in two years.
** I have also used olive oil but the crust is not as tender.

I have 3 non-stick pie pans and third the dough in them to make personal pan crusts and freeze them for a quick meal.

The recipe is almost directly from the gluten free gourmet cookbook

Gluten Free Brownies

Ingredients

2/3 cup rice flour*
3 Tbsp potato starch
2 Tbsp tapioca starch
1/3 cup cocoa powder
¼ tsp salt

4 eggs
2cups sugar
2 sticks butter (not margarine)
1 tsp vanilla

2 cups pecans or walnuts chopped

Butter and flour a 9 x 13 pan, preheat oven to 350

Melt butter (don’t overheat)

Mix flours, cocoa and salt (I use a plastic bag)

Lightly beat eggs, sugar and vanilla

Pour warm (not hot) butter in egg mixture and stir add pecans

Mix flour/cocoa with egg mix until just combined do not over mix. (with just a wire whisk, a mixer is to much)

Pour in pan, bake for 25-30 minutes, check center with a fork

*I like rice flour from Thailand, it is ground finer than others and is less likely to give the finished product a grainy texture. But regular will work.

Orange-Maple Chicken

4 Chicken breast halves
¼ cup maple syrup
1Tbs Orange Marmalade
1tsp lemon juice
Salt & Pepper
Vegetable oil

Salt & Pepper chicken breasts

sauté on medium heat about 10-15 minutes or until done.

Return skillet to heat add maple syrup, orange marmalade, stir until marmalade is melted into syrup about a minute, add lemon juice stir well, pour over chicken, garnish with parsley or scallion tops.

Gluten Free Sausage Gravy

½ pound breakfast sausage
2 to 2 ½ Tbsp white corn flour
2 cups milk

Crumble sausage in skillet and cook until done, breaking in small bits

Add salt and pepper to taste

Add white corn flour, the more grease from the sausage closer to 2 ½ Tbsp, the less closer to 2 Tbsp
Cook flour for at least two to three minutes or the gravy will taste ‘raw’

Add the milk to the sausage flour and stir, it will thicken as it cooks 2 – 4 minutes

Serve with gluten free biscuits and tobasco sauce.

Gluten Free Biscuits

Makes 6 biscuits

Ingredients
½ cup brown rice flour
½ cup cornstarch
½ tsp xanthan gum
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

 2 Tbsp (cold) butter cut in small cubes

½ cup buttermilk
1 egg white

Preheat oven to 425,  grease or spray a cookie sheet or use a nonstick sheet

Combine all the dry ingredients in a medium bowl, cut in the butter with a fork or pastry cutter, the mix should look like breadcrumbs.

Mix the egg white and buttermilk and add to the dry mixture, mix until just combined

Using a large spoon drop the dough on your cookie sheet.

You could flatten the dough and use a cutter but I have had much better luck with drop biscuits, they are lighter and fluffier.

Bake for approximately 15 minutes

Chicken in Papillote

2 large chicken breasts sliced about ¼ inch thick

2 medium carrots julienned
2 medium zucchini julienned
1 medium leek julienned (or 3 green onions)
1 Tbs minced parsley (or 1/4tsp dried)
4 Tbs butter or margarine

1 tsp grated lemon peel
1 tsp salt
1/8 tsp pepper
Or just use lemon pepper seasoning

Parchment Paper

Preheat oven to 375 degrees

Cut 4 pieces of parchment paper into 12 inch squares, place about ¼ of each of the ingredients on the parchment, top with butter and seasoning

Fold the paper in half, starting at a folded corner fold the edges around to make a sealed pocket or Papillote.

Place pockets on sheet pan and bake for 20 minutes.

Be careful opening the packets as steam will escape.

Gluten Free Quinoa Pilaf

Stole it, plain and simple, from here quinoa pilaf

1 cup quinoa (rinsed)
2 cups water or chicken broth

1 medium carrot shredded
1 stalk celery diced
½ medium white or yellow onion diced
1 clove garlic finely chopped
¼ cup frozen peas
¼ cup frozen corn kernels
1Tbs Olive oil

Bring water or chicken broth to a boil, add rinsed quinoa, set temperature to low, let simmer about 15 minutes or until all the liquid is absorbed

In a Large skillet on medium heat sauté the carrot, celery, onion and garlic in olive or other oil, until onion is translucent about 5-7 minutes

Add the cooked quinoa to the skillet, add the peas and corn, gently toss together till well mixed, cook 2-3 minutes to heat through

Gluten Free Cheese Bread Sandwich Rolls

2-3/4 c. tapioca starch/flour
1 T. baking powder
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. onion powder
1/8 tsp. garlic powder (you could use minced, fresh onion and garlic if you choose.)
8 oz. cheese, grated (I usually use cheddar)
1/3 c. olive oil
1/2 c. milk
3 lg. eggs

Preheat oven to 400 degrees. Spray 8 muffin top indents with cooking spray. (a muffin top pan has 6 indents, if you don't want to use two pans, you could make 3-4 regular size muffins, as well as six rolls.)

Dump all ingredients in a lg. mixing bowl. Beat at low speed to blend ingredients for about 30 seconds. Increase speed to med-hi (6 on my kitchen-aid) and beat for 1-2 minutes, until the dough looks kind of like lumpy egg salad. Place about 1/2 c. dough in muffin top indents, and 1/4 c. dough in regular muffin tins. For the muffin top pan, spread the dough out flat. It should fill the muffin top indent. Pop in the oven and bake for 25 minutes. Allow to cool a bit before slicing.

Notes: You read it correctly. There is no xanthan gum in this recipe.

This recipe came from here

Gluten Free Buckwheat Pancakes

1 cup buckwheat flour
1 teaspoon baking powder
2 tablespoons sugar
1/8 tsp salt
1 egg, beaten
1 cup milk
2 tablespoons melted butter

Preheat skillet to 375F. Grease lightly with oil.

Mix dry ingredients together. Add egg, milk and butter, mixing well after each addition.

Pour 1/4 cup batter onto hot griddle. Cook until bubbles break on surface, turn and bake an addition 1 to 1 1/2 minutes or until browned.

Gluten Free Cornbread

1 Cup Cornmeal

1 Cup White Corn Flour (or Bob’s all purpose baking mix)
1 Tbs Baking Powder
¼ tsp baking soda
1 tsp salt
¼ cup oil (peanut, grapeseed) 
2 eggs
1 to 1 ¼ cup buttermilk

Combine all ingredients and mix until combined, don’t over mix, batter will be lumpy.
I live in a dry climate and use the full 1 ¼ cup of buttermilk in a more humid climate a cup may be enough.

Coat inside of 10 inch iron skillet with 2 Tbs oil

Pour batter into skillet and bake at 400 for 20 to 25 minutes

For a crispier “crust” preheat the iron skillet.

Recipe can easily be halved and cooked in a 6in skillet

Gluten Free Tempura Shrimp

Ingredients:

• 10-12 large shrimp butterflied
• 1/4 cup white rice flour
• 1/4 cup cornstarch
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 to 1/2 tsp. cayenne pepper
• 1 egg
• 1/3 cup ice water, or cold water
• 1 cup oil for high-temperature deep-frying (I use peanut)

Directions:

1. Make the batter by first mixing the dry ingredients together: flours, baking powder, salt, and cayenne pepper.
2. Mix the egg into the flour mixture and add the water, stirring to a fairly smooth batter (a few lumps are ok).
3. Holding the shrimp by the tail, dip into the batter and place on a dry plate or a clean space of your counter near the stove.
4. Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat about 350 to 375.
5. Test the temperature by dropping a tiny bit of the batter into the oil.
6. Cook about 6 at a time, you don’t want to cook too many or your oil will cool.
7. Cook about 2 to 2 1/2 minutes turning half way through. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean paper towel.

Gluten Free Coconut Shrimp
Make everything as above but dip in raw unsweetened coconut before frying, they are excellent!
Gluten Free Panko Shrimp
Make everything as above but dip in crushed gluten free rice Chex cereal

I serve it with a sweet chili sauce.

Gluten Free Sushi Rolls

The usual sushi rolls (Makizushi) contain fish or sirimi (crab substitute made from fish and wheat starch), so most of the store bought rolls are off limits.

I make my own with a variety of fillings

In the one in the picture it has turkey, swiss cheese, lettuce, onions and pickles.

It might make a sushi chef shutter but you can fill your roll with anything, chicken salad, tuna salad, maybe leftover chicken with a little gluten free teriyaki sauce or barbecue sauce.

I found Kroger brand chunk style crab substitute is made with potato starch instead of wheat starch (but the potential for cross contamination is high) and have make a traditional California roll (crab, avocado, and cucumber)

A makisu is a bamboo mat used to form a sushi roll, it is not absolutely necessary but helpful.

Nori roasted seaweed formed into a sheet (high in iodine) the wrapper for your sushi.

Sushi rice, there is a specific rice for sushi but I use short grain from the grocery store. (1 cup of uncooked rice makes about 3 rolls)

Sushi vinegar is rice vinegar with a little sugar and salt.

After cooking rice season it with vinegar and cool in large bowl, needs to be cool before rolling

Start with nori, shiny side down, spread rice evenly leaving about 1 inch uncovered on the side furthest from you.

Place your filling on the side closest to you and roll it up. I like to make the roll and let it sit in the fridge ½ hour before slicing.

To Slice use a very sharp knife and wet with cold water between slices to keep the rice form sticking.

Serve with wasabi (Japanese horseradish) and Gari (pickled ginger) if you wish.

Gluten Free Quinoa Bread

Bette Hagmans Quinoa Bread


Dry Ingredients

2 cups      Four Flour Bean Mix
2 Tablespoons   Quinoa Flour
1½ teaspoon      Xanthan Gum
½ teaspoon        Salt
1 teaspoon     Unflavored gelatin
1 teaspoon         Egg Replacer
2 Tablespoons   Brown Sugar
2 1/4 teaspoons Dry Yeast
                          granules

Wet Ingredients

1 plus 1 white    Eggs
3 Tablespoons Butter or Margarine
½ teaspoon     Dough Enhancer or vinegar
1 Cup    Warm Water 110 to 115
              degrees

Grease Pan and dust with rice flour

Combine Dry ingredients,
mix and set aside.

In mixer bowl whisk eggs, butter and dough enhancer, add most of the water( you may need to add more while mixing.

With the mixer on low add the dry ingredients a little at a time, check the consistency (should be like cake batter) add reserved water as necessary.

Turn the mixer to high and beat 3 ½ minutes

Transfer the dough into prepared pan, cover and let rise 35-45 minutes for rapid yeast, 60 minutes or more for regular yeast. I spray the top with an olive oil spray *The ambient temperature can vary the time greatly, the last loaf I made rose in 20 minutes. Don’t let it over rise or it will collapse.

Bake in a preaheated oven at 400 degrees for 50 – 60 minutes , cover after 10 minutes with foil.

The dough can be mixed with a hand mixer but you will get better results with a stand mixer.


Bette’s Four Flour Bean mix
2/3 part Garfava bean flour
1/3 part Sorghum Flour
1 part Cornstarch
1 Part Tapioca flour

Bob’s Red Mill all purpose baking mix can be used it’s about the same mixture

Gluten Free Peanut Butter and Chocolate Chip Cookies

Ingredients

1 cup super chunky peanut butter*
1/2 cup (packed) brown sugar
1/2 cup white sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips

 Directions

Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
*I used smooth peanut butter, didn't have any chunky, worked fine

Stole this recipe from here

P. F. Chang's Chicken Lettuce Wraps Gluten Free

Stole this one from recipezaar


Ingredients

3 tablespoons oil

2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce (gluten free)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions

Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce".

Spinach Salad with grilled shrimp and warm bacon dressing

I adapted this recipe from Applebee’s menu and found the dressing recipe from Bennigan’s on a site somewhere.

Baby Spinach

Bacon (I use 2 slices per salad)
Slivered or shaved almonds (toasted)
Roasted red peppers (sliced)
Red onion ¼ slices
Shrimp (I use 6-8 per salad)


Bacon Dressing
Red Onion ¼ cup chopped
Honey ¼ cup
Red Wine Vinegar ¼ cup
Cornstarch 2 teaspoons
Water 1 cup
Dijon Mustard 1 Tablespoon
Tabasco sauce


Directions
I start with the bacon in a skillet on medium heat.

While the bacon is cooking, I use a 2 cup measuring cup and put the ¼ cup honey, ¼ cup vinegar, 1 cup water, a few drops tabasco and 2 tsp cornstarch and mix. This makes enough for 2 – 3 salads it can easily be doubled.

I rinse the spinach and soak in some white vinegar water to crisp the leaves.

Slice onion (however much you want on you salad) and set aside, chop ¼ cup onion.

I use skewers and broil the shrimp in the oven, I use a little Mrs. Dash or just salt & pepper or any grill seasoning you like

When the bacon is done remove from skillet and set aside, drain most of the grease but reserve about a teaspoon, sauté the chopped onions in the bacon grease until slightly caramelized.

Toast the almonds in a small dry skillet (careful they burn quick)

Add the Dijon mustard to the onions and stir.

Mix and add the honey/vinegar/water mix to the skillet and stir. It takes about 5 minutes to thicken. Stir occasionally.

Chop or crumble the bacon and assemble the salad while the dressing thickens.

It may seem like a lot of steps but it is well worth it.