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.

THE BEST sugar cookie recipe!!!

I used to make sugar cookies with my mom and we used this sesame street cookie cutters where you can choose a mouth and the eyes and mix up the sesame street characters. It is a VERY fond memory for me and one I have wanted to do with my kids. Well, I have tried numerous times to make a cookie that would work AND taste good and finally I found it!!! PLEASE try this.. it is amazing. I found this from glutenfreesteve.wordpress.com.

Gluten Free Cut Out Sugar Cookies
1 1/2 cups powder sugar
1 cup butter
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1 1/4 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch (NOT potato flour)
1/4 cup sweet rice flour
1 tsp xanthan gum
Few drops of lemon oil or maybe 1.4 tsp of lemon peel.
(I did not have either lemon oil or peel so I omitted it)

Cream butter and sugar. Add eggs and vanilla and mix well. Whisk together the dry ingredients. Add to the butter mixture and mix well. Gather the dough into a ball and refrigerate covered for at least 2 hours. When ready to roll out, sprinkle sweet rice flour on the surface of counter and top of ball of dough. Roll portion of dough about a 1/4 inch thick. Cut out favorite shapes.

Bake at 375 for 5-7 minutes depending on how thick the dough. Cookies are done when edges start browning. Let cool then frost. I tried without frosting.. YUMM!!

Gluten Free Banana Bread

This is the BEST Gluten Free Banana Bread that I have tried and I have tried a few. This is taken fromCD Kitchen.com

1 cup soy flour
1/2 cup potato starch
1/4 cup rice flour
1/2 tsp xanthan gum
1 tsp baking soda
1 1/4 tsp cream of tartar
1/2 tsp salt
1/3 cup butter - at room temp
2/3 cup sugar
2 eggs - well beaten
1 cup mashed banana (I use 3 large banana's)
1/2 cup chopped walnuts - optional

Set oven to 350 degrees. Butter loaf pan. In bowl, wisk together flour, startch, xanthan gum, baking soda, cream of tartar and salt. In an electric mixer cream the butter. Add sugar and beat until light and fluffy. Beat in eggs. With mixer on lowest speed beat in dry ingredients alternatly with the mashed banana and beat until smooth. Add nuts if using. Transfer the batter tothe prepared pan and smooth top. Bake the bread for 50-60 minutes or until a toothpick comes out clean. VERY IMPORTANT.. banana bread takes a long time to fully cook. Let cool on a rack for 20 minutes and turn out to cool completely. ENJOY. My kids LOVE this bread.. LOVE!

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.