Yeast Free Pizza Crust - Gluten Free too!

This is a great recipe. My father in law was eating it one day and didn't know it was gluten free. I have tried a few other recipes since then and have gone back to this. It is wonderful and easy to make. Recipe comes from the book special diets for special kids.

Yeast Free Gluten Free Pizza Crust


2 cups water (warm)
1/4 cup olive oil
1 1/2 tsp cider vinegar

2Tbls Sugar
2tsp Baking Powder
2tsp Garlic Salt
2 tsp xanthan gum
2 cups baby rice cereal
2 cups white rice flour

Combine the wet ingredients and set aside. Mix all dry ingredients and incorporate wet into dry. Spread onto greesed pan. We make personal size pizza's but you can make a pretty big pizza out of this recipe. Cook in oven at 400 degrees for 8-10 minutes, place your toppings on it and then put back into oven until toppings are melted. If you wish to make crusts and freeze them for later use spread them out on the pan and bake for 8-10 minutes the freeze. These are GREAT crusts. The dough is sticky so use spray and spray down a rubber spatula or your hand to spread out the dough.


Enjoy!

Day 3 of cookie baking.

See the recipe for peanut butter truffle cookies... omit the chocolate chips and after baking add a peanut butter cup or herseys kiss to the top.. viola... peanut butter kiss cookies.. WONDERFUL!! Sorry no pictures... made them, ate too many and stuck them in the freezer to get them out of my FACE!

Ho ho ho!

GF Gingerbread Cookies

These are just too cute. I did not think I would get them to work but the kids love them and they are cute!! Key is keeping GF batter COLD before you work with it. I had to use more flour than called for in the recipe but it turned out good.

1 3/4 cups GF flour mix **
1/2 to 3/4 tsp ginger
1/2 tsp cream of tarter
1/8 tsp salt
1/2 tsp baking soda
1/2 cup butter or margarine (cold)
1 1/2 tsp xanthan gum
1/2 cup brown sugar
1/8 tsp cloves ( i omitted since I did not have)
1 egg (cold.. again.. two egg whites is what I used)
1/4 to 3/8 tsp cinnamon
1/2 cup GF molasses

Combine dry ingredients. Cut butter into dry ingredients until it is the size of peas.

In small bowl beat sugar, eggs, molasses together. Add to dry ingredients and mix until dough pulls from sides of bowl. I used a hand mixer and it took 3-4 minutes PLUS I had to put it in the fridge PLUS I had to use more flour... keep adding flour and kneeding until you get a nice dough you can roll into a ball. Put in fridge for hour.

Dust workspace and cold dough with powder sugar and roll out portions of dough until your desired thickness. Don't get too thick they won't cook yet too thin you can't get them off the work surface. Put on greesed sheet and bake at 350 for 10-12 minutes. I always underbake GF stuff just a tad since it gets DRY if you overcook. Cool and enjoy!

**GF flour mix. 6 cups white rice flour (I used white but prefer brown rice flour), 2 cups potato starch (NOT POTATO FLOUR), 1 cup tapioca flour (also known as starch). I mixed half this amount. Usually I use the other recipe I have for gluten free master mix but am hording that for other baking items so gave this a try. Not bad... a bit grainy but that seems to be true with white rice flour... just like brown rice bettter.

Yep.... my gingerbread man is going to jump!! We are happy to say that we talked him down from the roof just in time to bit his head off! Yah.. I am weirdo!

Here he is... the next cooking channel chef.... Gluten free is the way to be.... Jackson Burchill!

Recipe from Vicki Lyles.

Holiday Baking... yumm

Ok... so being gluten free is not always easy... I did let myself go over Thanksgiving... one day.. which meant eating a bun... heavenly...thanks MO, and stuffing, pie, cake, yummy animal crackers in my moms cupboard....yah.. you get the point. I was SICK SICK SICK. Fever, stomach ach... NOT GOOD. Just reminded me WHY I am gluten free... So.. back on track here is my holiday baking. So far soo good. We made Gingerbread cookies for the first time yesterday and they turned out GREAT! I don't like gingerbread cookies but the kids love them and you know what.. they were not half bad. Gluten free baked goods MUST be stored in the fridge beyond day number two of being baked due to no preservatives and it does get downright funky tasting... first day is the best.. downhill after that. So frozen xmas cookies it is for us.. I am not complaining!

TODAYS RECIPIE - SECRET Gluten Free Chocolate Chip Cookies

1/4 cup margarine or butter (recipe said heart healthy...comeon.. these are cookies)

1/4 cup brown sugar, firmly packed

3/4 cup zucchini, very finely grated or chopped with skin removed. (I purchased a BUNCH from a local farmer this summer, grated it and froze it in these proportions.. thaw and drain then use)

1 egg (or 2 egg whites. I always use double the egg whites in recipes versus whole eggs.. old habits die hard)

1 1/3 cup gluten free master baking mix (see earlier post) or GF mix of your choice.

1/2 cup gluten free certified oatmeal.

2 tablespoons flax seed meal... (I was skeptical but they never know it is in there)

1 (6oz) pkg of chocolate chips... I use half the bag

Directions: Cream butter and brown sugar. Add zucchini and the egg whites. Stir in master baking mix, oatmeal, flax seed and chocolate chips. Drop by tablespoons onto baking sheet. Bake at 350 for 8-10 minutes until light brown. DELICIOUS!!