Sunday, November 10, 2013

Amazing pizza crust, gluten free

In our house, we have tried several pizza crusts that do not contain wheat as an ingredient. They were OK but were relatively tough and had an after taste. That is until we tried this recipe:

Gluten free pizza crust link

Wowee! It was really really good. It mixes up easy and tastes wonderful. Just one thing we messed up: make sure it is less than the 1/4 of an inch thin like in the directions...otherwise you have a thick thick crust, good but thick.

It mixes up really easily, and spreads nicely if you have oiled your fingers with olive oil.

 The dough cleans up the bowl easily and the dough is not to sticky.
This dough recipe makes two pizzas the size of two regular cookie sheets. The next time I make this dough, I'm going to freeze the extra precooked crust to thaw and make later.

Out of ten I give this dough recipe a ten. It is now my regular pizza dough recipe!

Wheat Free Fruitcake

Converting recipes to tasty wheat & milk free baking can be interesting to say the least. There are some wonderful recipes on the internet now, many more cooks putting their brains to work to come up with delicious solutions. This is the fruit cake I made this morning and it turned out wonderful!
This is the recipe I started with:
GF Fruit cake au Naturel

This is the flour blend I found on line:
Flour blend, GF

As always, with people in the house with allergies...I did some changes to the recipe. So this is how I put it altogether:

1) In a large bowl, cream 1 cup of butter, to that add 1.5 cups of brown sugar and beat until fluffy.
2) Add 2 teaspoons of vanilla extract and 2 teaspoons of lemon extract along with 6 egg yolks until well mixed.
3) In a separate bowl, mix together 2 cups of the gluten free flour blend (see above link), 1 teaspoon of xanthum gum and 1 tablespoon of gluten free baking powder. (I omitted the salt)
4) In a third bowl mix the fruit as follows: 4 cups of glaced mixed fruit, 1 cup of dried blueberries, 2 cups of glaced cherries
5) Add 1 cup of rice milk to the butter mixture and mix. Add a quarter of the flour mixture to the butter mixture at a time until it's all mixed in. Add half of the fruit and fold in.

6) In a medium bowl, beat egg whites on high until stiff peaks form.

 With a spatula, fold into the batter. When egg whites are completely folded in, add remaining dried fruit.

7)Spray two loaf pans (4.5 X 12 inch loaf pan) and line the bottom with parchment paper. Pour half the batter into each loaf pan. 
7) Bake in a preheated oven at 325 for 90 minutes.

The cakes came out golden and are amazingly fragrant. The dried blueberries totally changed this cake for the better. I'm not a big fan of raisins or currents...but blueberries, now that's a whole other story!

If I had been at the health food store I would have bought the following dried fruit instead: blueberries, pineapple, dates, cherries, pears and ginger. All organic. As it is, I am 90 minutes away from the city and just decided to buy locally and use what I had in my pantry. Enjoy!

Sunday, November 3, 2013

Gluten Free Date Bars

I have loved date bars since I was a kid. Could I make them gluten free? You bet! Here's the recipe:

Gluten Free Date Bars

Date filling:

750 gram package of pitted dates, chopped
2 cups water


1 cup brown sugar, not packed
1 cup soft butter
1 cup brown rice flour
1/2 cup tapioca flour
1 1/2 cups gluten free quick cooking oats
1/2 tsp baking soda

Cook filling ingredients for about 20 minutes over low-med heat, stirring to not let the mixture stick to the bottom of the pan. Cool 10 minutes.

Heat oven to 400F. Grease 13 X 9 inch pan.

Stir brown sugar and butter until well mixed. Add flour, oats, baking soda and mix until crumbly. Divide mixture into two and press the first half into the pan. Next, spread the date filling over the bottom layer and then top with the second half of the crumbles and press down gently.

Bake for 26 minutes. Cool for ten minutes and cut into large squares.
 This is a filling mildly sweet square. I freeze mine to take out one piece at a time when I have a craving. Enjoy!