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.