Gluten Free Recipes

I've been doing a lot of experimental gluten free baking lately. I've had lots of recipes turn out just ok, but a few successes. Enough success that I've considered starting a GF Blog. To me, a success is a recipe that would be something I would enjoy even if I wasn't eating gluten free. Or something my non-gluten intolerant Husband and Son would enjoy with me.

Gluten Free Pizza Crust

Good heavens this recipe turned out awesome! I've tried a few different recipes from other sources that turned out ok, but this one ended up heavenly. For the first time I wasn't jealous of my husband's fabulous pizza crust. 

The only difference in this one is it's thinner than the one I make for him, and the dough isn't made in the bread maker, so it's not as "easy". But it will change your gluten free eating! I'm not going to lie and say this is a healthy recipe, there's too much oil involved, but it's good!

1 c brown rice flour blend

1/2 c millet flour

1 t xanthan gum

1/2 t salt

2 t sugar

1/4 t basil

1/4 t thyme

1/4 t oregano

2 1/4 t quick rise yeast

1 t olive oil

3/4 c + 1 T water (110 degrees)

Olive oil for pan

Cornmeal

Drizzle olive oil over two 9 inch spring-form pans (or cake pans). Make sure there is a thin layer of oil covering the whole pan. Generously sprinkle with Cornmeal.

Mix all dry ingredients in a large mixing bowl. Pour oil and water into bowl and beat on high for 2 minutes. You may want to scrape down the pan half way through mixing. 

Spoon dough into two pans. Using a wide spatula, spread the dough out until it touches the edges of the pan. This will take some time and work, because it's a runny & sticky dough, but be patient!

Once you have it evenly spread out, let the dough raise for 30 to 40 minutes. The dough should double in height. Preheat the oven to 425. Bake in the lower half of the oven for 16 minutes. 

Remove the dough from the oven, take the crust out of the pan, and top with pepperoni, sausage, etc. Place the pizza back in the oven, directly on the rack. Cook for 10 more minutes (until cheese is melted). Enjoy!

You can also make extra and freeze the crust (to save time and dishes). When you pull the crust out of the oven (after the 16 minute cook), place the crust on a cooling rack until it's room temperature. Then place back in the dirty pan you took it out of and place in the freezer. Once it's frozen, wrap in Saran Wrap. 

To bake it, remove from the freezer and set on the counter for 4 hours. Bake like above, but add 5 minutes to the bake time.

Oatmeal Peanut Butter Cookies (GF)

I've been  making these since before I was eating Gluten Free. That should tell you how awesome they are! They're moist, and delicious. The peanut butter flavor is subtle and tasty. The chocolate chips add just the right sweetness to it.

1/4 c butter

1 1/4 t baking soda
3/4 c sugar
3 c rolled oats
3/4 c brown sugar
6 oz semi sweet chocolate chips
2 eggs
1/2 c chopped walnuts
1 t vanilla
1 c creamy peanut butter


Preheat oven to 350°F. In a large bowl, combine sugar, brown sugar and butter and beat until creamy. Add eggs, vanilla, and baking soda and mix well.  Add peanut butter and until well incorporated.
Stir in oats, chocolate chips and nuts. Place teaspoon full of dough onto a lightly greased (or parchment paper lined) cookie sheet about 2 inches apart. Bake 10-12 minutes until lightly brown around the edges. (makes approximately 40 to 48 cookies depending on size).
You can substitute any nut butter in this recipe. Like Nutella, or almond butter, or sunflower butter... what ever makes you happy!

Also, let me qualify the "gluten free" of this. Those that have a highly adverse reaction to gluten (like those with Celiac Disease) are usually encouraged to remove oats from their diet because of cross contamination from the wheat fields that are grown in. So if you are highly adverse, either make sure you are using oats that are certified gluten free.

Brazilian Cheese Buns

Sigh... these are awesome too! I have to force myself not make a batch a week. Logan and Dave just love these and gobble them up if I make them when they're home/awake. This recipe is akin to the cheese buns you can get at Brazilian restaurants (like Tucanos or Rodigios). I got the recipe strait from King Arthur's website. I eat these with everything!