Pizza Crust

Pizza Crust

This pizza crust is crispy and delicious.  It might seem a little unusual to "frost" your pan with the batter instead of shaping the batter with your hands, but it is definitely a good crust. 

2 2/3 cups milk, heated

10 teaspoons sugar

3 Tablespoons yeast

1 1/2 cups potato starch

4 cups of my GF Flour Mix**

3 teaspoons salt

1/4 cup olive oil

2 teaspoons vinegar

Preheat the oven to 425 degrees.

Heat the milk, but don't boil it.  Add the sugar and the yeast and let it sit for a little.  

In a mixing bowl, combine flour mix, potato starch, salt, olive oil, and vinegar.  Add the yeast mix and mix well.  

Your pizza crust is going to be pretty thin.  You will need to "frost" your pizza pan with the pizza dough batter.  

This recipe makes enough for two pizzas made in 15" jelly roll pans. (No, I have never invested in pizza pans--I have no idea why:)

Bake your crust without the toppings in a 425 degree oven for 10 minutes.  Then you can put on your toppings.  (Sauce, cheese, pepperoni, olives, etc.)  Return the pizza to the oven and bake 10 more minutes or until desired crispiness.  Cut with a pizza cutter and definitely enjoy!!


This is the Flour Mix I used:
1 cup white rice flour
3/4 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup cornstarch

Dinner Rolls

Dinner Rolls

Dinner rolls are one of the most important parts of any Thanksgiving meal.  Not to mention other meals where you just want to have a good dinner roll.  Since we have started eating gluten free around our house, I have tended to avoid rolls.  I have been frustrated that I just couldn't get them to taste anywhere close to "glutenous" rolls.  Of course, it is such a vital part of our Thanksgiving meal that I always start working on it again around Thanksgiving.  Well, I am pretty excited to say that this year I have FINALLY come up with a Gluten Free dinner roll that tastes wonderful.  It is light and fluffy and delicious.  I haven't been able to say that with any of the other dinner roll recipes that I have tried.    You still have to make them in muffin pans to help the structure, so they tend to look like muffins instead of rolls.  But, they definitely taste like excellent dinner rolls.

2 cups warm water
1/2 cup sugar
2 Tablespoons yeast
4 cups GF flour mix
2 teaspoons xanthan gum
2 teaspoons salt
2/3 cup powdered milk
2 teaspoons apple cider vinegar
2 eggs
1/2 cup butter, softened

Add yeast and sugar to the 2 cups warm water and let sit.

In a large mixing bowl combine GF flour, xanthan gum, salt, and powdered milk.  Add the vinegar, eggs, and butter.  Then add the yeast mixture.  Mix well.  The dough is going to be fairly thin.  It will be something like a brownie or a muffin batter consistency.  That is exactly what you want!!

Spoon the batter into greased muffin tins.  Fill them about 2/3 full.  Spray a piece of plastic wrap with cooking spray so it won't stick and cover the rolls.   Let the rolls rise 20-30 minutes (or until they have grown over the tops of the muffin cups.)  Remove plastic wrap and bake.

Bake in a 350 degree oven for 15-20 minutes.

Enjoy!!


The flour mix I used for these rolls:
1 cup rice flour
3/4 cup sweet rice flour
1/4 cup cornstarch
1/2 cup potato starch
1/2 tapioca flour

***I would highly recommend using this flour mix with these rolls.  I think that using different "heavier" flours would probably not give you the right texture for these rolls.

Beef Stew

Beef Stew

Okay, so I'm not the greatest of thinking up fun names for food, but this stew is always a winner at our house.  It's hard to please everyone, but this is one thing that everyone at our house loves.

2 pounds beef stew meat
2 cups carrots, diced
8-10 potatoes, diced in bit sized pieces
1 can tomato sauce (8 ounces)
2 cans worth of GF Cream of Mushroom Soup Substitute***
6 beef bouillon cubes (or 6 teaspoons granules)
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dried onion
1 cup water

Place beef cubes in a 6 quart crock pot.  Put the carrots and potatoes around and on top of the beef.

You can either mix all the other ingredients in a separate bowl and then pour them on top, or you can just put them all on top and mix it in the pot as it cooks.  (I always go for easy and less clean up which means I dump it all in and stir it as it cooks.)

Cover the crock pot and cook for 6 hours on high or 8 hours on low.  (If you can, give it a stir periodically throughout the cooking process.)

***You can find Cream of Mushroom soup recipe link on this site under Cream Soup Substitute.  (Or here it is again.)  http://www.cooks.com/recipe/tl6xz80i/cream-soup-substitute.html
I make up a bunch and have it on hand to make cooking easier.  Use chicken bouillon for Cream of Chicken Soup substitute and beef bouillon for Cream of Mushroom substitute.

Potato Soup

Potato Soup

I love soup!! Especially when it is cold outside.  And man, has it been cold this winter!!  Here is an easy soup that is very delicious too.

2 medium onions, chopped
2 teaspoons garlic powder (or use fresh garlic cloves)
4-6 stalks celery, chopped
1/4 cup butter
8-10 potatoes chopped in bite sized pieces
8-10 cups chicken broth
1 1/2 Tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
2 cups cheddar cheese, grated

Melt butter in a large pot.  Add garlic powder, onions, and celery.  Saute until tender.  Add potatoes, broth, parsley, salt, and black pepper.

Cook for about 20-30 minutes or until the potatoes are tender.  You will need to check them periodically to see when they are done.  You check them by sticking them with a fork.  If the potato breaks apart, it is cooked.  If it is difficult to get the fork into the potato, it needs to cook longer.

When the potatoes are cooked, add the cheese and stir it well to melt it.  Then add the milk.  Stir it all well and serve.