THE BEST traditional hand tossed style pizza.

This was the best Gluten Free Pizza I have had thus far... and it has been at least three years of being almost totally gluten free. I can handle small amounts of gluten, but I do try to limit that to every 4 days. This was a recipe adapted from Ginger Lemon Girl's website and my kids and I were in HEAVEN. Hubby and Brother in Law even tried it and they thought it wasn't bad!! My husband is VERY honest with me so I know not bad is GOOD!

Traditional Style Pizza Crust

1 TBSP active dry yeast

2/3 cup brown rice flour

1/2 cup tapioca flour

1/4 - 1/2 cup white rice flour (reserve until the end)

2 tsp xanthan gum

1 tsp unflavored gelatin powder

1 tsp garlic salt

1/2 tsp sugar

1/2 salt

3/4 cup warm milk (warm to 110 degrees F)

1 tsp olive oil

t tsp cider vinegar

Preheat oven to 425. Grease pan good. In mixer blend yeast, flours, xanthan gum, gelatin powder, garlic powder, sugar and salt with paddle. Add warm milk, oil and vinegar. Beat on high for 2 minutes. This was when I determined that more flour was required. I added some white rice flour while mixing until it became a bit firmer. I emptied it out on to the pan and rolled it in more white rice flour. You will want to keep that nearby to use while patting dough onto the pan. It gets very sticky. Pat out into shape, size and thickness that you want. I wanted to try it a bit thicker as you will see in the pictures. I kept the edges thicker as well... This worked out GREAT! Bake for 10 minutes or until it is getting brown. Top with the topings you want or freeze the crust for later use. I like to top the pizza with the toppings and then flash freeze it for when we are in a rush or want to bring pizza with us. Bake another 10-15 minutes until the topings are melted. This was AMAZING pizza.. the outside was perfect... not mushy, not too hard.. but the whole thing was a delight!!!! My new favorite!!

Apple, Blueberry or banana muffins.. what ever your pleasure

Muffins... a long time favorite of mine and my sons. Obviously they are not gluten free and therefor no no's. Not anymore. I have tried soo many muffin recipes and a few Jackson has even gaged... not this time. This will be my tried and true recipe to use and so far I have substituted dried berries and used fresh chopped apples to which both have been amazing. Enjoy.

1/2 cup tapioca flour

1/2 cup brown rice flour (or white rice, we just prefer brown)

1/2 cup corn starch

1 tsp potato flour.. NOT POTATO STARCH

1/2 cup fugar

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp nutmeg (I left out for berry muffins)

3/4 tsp xanthan gum

2 Tbls dry buttermilk powder

1/4 cup shortening

2 large eggs (or three egg whites)

2/3-3/4 cup milk (I always use skim)

1 cup of apples chopped. Some say peel but I didn't once and were good. Otherwise I just added dried berrys until it looked like all muffins would have berries.

Topping

1/4 cup brown sugar

1/4 cup almond flour

1/8 cup almond slices

1/2 tsp cinnamon

2 Tbls melted butter

Preheat oven to 400

Mix together all dry ingredients in bowl.

Cut in shortening until well incorporatged and no pieces are larger than small peas.

Add eggs and 2/3 cup milk and mix until well blended. Add remaining milk if dough is too thick.

In seperate bowl, mix topping ingredients.

Fill greesed muffin tins/cups and fill 2/3 way with batter and top with topping OR fill 1/3 way and add tsp of topping then fill the rest of the way.

Bake at 350 for 25 minutes or until golden brown.

I will add 1/2 tsp vanilla or almond extract to next batch... these are wonderful and moist!!!

Adapted from gluten free gobsmacked website.