Thursday, April 29, 2010

Gluten Free Pizza


This pizza dough is the closest I have come to the real deal. Shawn says its better than Godfather's Gluten Free Pizza. This is the recipe I used.


Mix all of these dry ingredients together in your stand mixing bowl.


1/2 cup brown rice flour
3/4 cup Soy flour
3/4 cup corn starch
2 tsp Xanthan Gum
3/4 tsp Salt
2 tbsp Sugar


In a separate bowl mix these ingredients and set aside to bloom.


1 tsp of sugar
2 1/2 tsp of active dry yeast
1/4 cup of warm water (between 115 and 120 degrees)


In a separate bowl mix the following ingredients and set aside to come to room temperature.


2 1/2 tbsp of olive oil
1/2 tsp of cider vinegar
2 tbsp of cream (half and half/heavy cream/vitamin D milk/sour cream.. all work)


last ingredient is 2 eggs (also at room temperature).


With mixer running, add the eggs, [mix] , add the bowl of vinegar/oil/cream , [mix] , add the activated yeast, [Mix] , add the remaining 1/2 cup of water. [Mix]


Brush your pan with olive oil lightly, then with olive oiled fingertips and palms begin pressing out your pizza dough from thin to hand tossed thickness (your choice) this dough is awesome! 
When dough is the shape and size and thickness you want it (it will puff and rise ever so slightly) Bake in your oven (preheated to 375) for 10 minutes. 


Pull out the dough and turn the oven up to 400 degrees. Top with the toppings of your choice (the one in the picture is simple cheese and pepperoni. Bake at 400 for another 7 to 10 minutes (do not over cook). 


TIP ~~~ Let everything sit out to room temperature, do not use cold ingredients. 

Wednesday, April 28, 2010

Gluten Free Pepperoni Rolls


I love pepperoni rolls.  There is a certain type of pepperoni roll that you can get in nearly every store in West Virginia, but nowhere else in the united states.  I love the taste of them and so does Shawn.  I tried and tried to make them exactly like the West Virginia pepperoni rolls but haven't got it perfected yet so here is a creation of my own.  More pepperoni and cheese than the West Virginia variety and less bread.

These are soooo delicious!!

This is the recipe:

1/4 cup Soy Flour
1/4 cup Potato Flour
1/2 cup Brown Rice Flour
1/4 cup Sweet White Sorghum Flour
1/4 cup Quinoa Flour
1/2 tsp salt
3 tsp Xanthan Gum
2 tsp baking powder
3 tbsp sugar
1/4 cup Crisco vegetable oil
5 eggs
1/2 cup water
Potato Starch (for rolling it out)
Hormel pepperoni slices (Hormel pepperoni is gluten free)
Shredded Italian blend or mozzarella cheese


I start by putting all the dry ingredients into my Sunbeam 2348 Mixmaster Stand mixer with dough hooks attached.  Let run on a low speed until thoroughly mixed (I usually turn the mixture with a spatula a few times.)

Meanwhile I crack open the eggs into a separate bowl and remove any shells and the little white chicken embryos. (if you remember, those just gross me out).

Once the dry ingredients are thoroughly blended together, shut the mixer off and tilt the mixer out of the bowl. Make a well in the flour, not touching the bottom of the bowl but deep enough to hold the liquid ingredients and eggs.  My mixer, the Sunbeam 2348 Mixmaster Stand mixer has adjustable bowl settings so I set it to center of the bowl to start.  Dump into the well, the eggs and the 1/4 cup oil.  Start the mixer on slow and allow it to mix for a bit.  Keep an eye on it and slowly change the bowl settings, gradually allowing the dough hooks to pull in small amounts of flour from the sides of the well. (this takes awhile).  Watch it closely. When it has become clear to you that the dough hooks have stopped mixing in the dry ingredients (it will become crumbly) begin slowly adding the water, about a tablespoon at a time, until the dough forms back into a ball , you may not need all of the water.  Continue to run your mixer kneading the dough while you prepare your workspace.

I sprinkle out a pile of potato starch in the center of my counter.  Take half the dough ball from the mixer and smash it down with the palm of your hand into the pile of potato starch.  Flip it over and do it again.  Now the dough should be less sticky to your hands.  Flip it over again and begin rolling out the dough to the desired thickness (approx.  between 1/8  inch and 1/4 inch).

I use a large plastic drinking glass to cut the dough into 3" to 4" circles.  Lift the circles out and stack by the side while repeating with the remainder of the dough.  Take each circle (I do 4 at a time) and roll them again  into oblong football shapes approximately 6" long and 1/8 inch thick.  

Place the pepperoni slices (about 5 or 6) on the football shaped dough, single layered and slightly overlapping each other. (leave room around the outside edge for sealing the dough together.  Sprinkle with cheese.  

Grasp the end of one of the football shaped and pepperoni and cheese covered pieces and roll them up.  When reaching the end of the roll, wet the edges with a wet finger.  Seal the ends with a wet finger also and pinch together.   Repeat with all the dough circles.

Bake at 350 degrees on a greased cookie sheet for 15 to 30 minutes.  Keep a close eye on them to make sure you don't burn them.    Enjoy!

Tuesday, April 27, 2010

The Importance of Reading Labels

I can’t stress enough the importance of reading labels.  It is getting better out there, more and more companies are listing “wheat” in their allergy section on packaging.  


Gluten-Free is becoming a “buzzword” however and advertisers of products see this happening.  They slap “gluten-free” labels great big on the front of boxes and containers.  This predominantly placed label does not, in my experience, mean that there isn’t wheat gluten in the product.  Reading the label you notice, barley, or soy sauce, or…... The list could be endless.  Even if you do not see wheat listed in the ingredients specifically, steer clear of ingredients like {modified food starch} if it doesn’t say specifically “corn starch” or "potato starch" it’s possibly wheat.  I have  included a listing, on the right of your screen in the sidebar, of gluten free research sources. 


Just remember, if there is a doubt, leave it out (of your shopping cart).


Some things can be labeled Gluten-Free even though they contain Gluten.  It is based on a "parts per million" ratio, and everyone that is gluten intolerant has a different sensitivity level.


The United States has less strict guidelines on the usage of "gluten-free" labeling than Australia does, but better than other countries.  


Always read the ingredients on a package. Do not just look for a big "Gluten-Free" label on the front of the packaging.  This can help you stay truly gluten free.


Going gluten-free? The FDA proposes rules to make it easier to find foods made without rye, or bwheat,arley.(NUTRITION NEWS YOU CAN USE): An article from: Food & Fitness Advisor


Monday, April 26, 2010

Cheesy Potato Soup in Gluten Free Bread Bowls

These bread bowls can hold nearly any soup, I chose a Cheesy Potato Chowder because Shawn and I both love potato soup of all kinds.  First let’s make the bread bowls. Preheat oven to 350 degrees and grease your cookie sheet.


Thoroughly mix these dry ingredients in a separate bowl and set aside.

1 cup soy flour
1 cup brown rice flour
1 cup tapioca flour
½ cup sugar
¾ teaspoon salt
2 teaspoons Xanthan gum 


Mix these ingredients together and set aside to “bloom”


¼ cup warm water (about 110 to 120 degrees)
2 ½ tablespoons of active dry yeast (one packet)
1 teaspoon sugar


Mix these ingredients in a separate bowl and set aside to come to room temperature.


1 cup milk
2 tablespoons of apple cider vinegar


Final ingredient is 3 large eggs.  Set all ingredients out until they have reached room temperature. (when cooking with yeast you don’t want to use cold ingredients.)


Mix all ingredients together in a large bowl and if necessary add additional warm water to get the dough to the right consistency to ball up.  I had to add ¾ cup warm water to mine. When thoroughly mixed, oil your hands and divide the dough into 2 equal balls. (use as much oil as is necessary, the dough should be very sticky.) Place the balls on the greased cookie sheet and allow to rise for around 20 minutes or so in a warm place.  Bake at 350 degrees for approximately 30 minutes or until golden brown crust has formed.


Allow these Gluten-Free Bread Bowls to cool on a wire rack while you prepare the Cheesy Potato Chowder.


Fill a large stockpot with approximately 6 cups of water and begin bringing to a boil.  Add about 5 large russet potatoes diced into 1 inch chunks and 1 large Vidalia sweet onion diced, and a dash of salt.  Bring to a boil until potatoes are softened.





After the potatoes are softened, drain off 2/3 the remaining water then add 2 cups of milk and 1/4 cup of Velveeta cheese.  Continue stirring while adding 1 cup of instant mashed potato flakes (check to see if gluten-free).  Salt and pepper to taste.

Carefully cut a circle in the tops of the bread bowls, being careful not to remove bread too close to the bottom or sides. The main piece of the removed bread makes a great dinner roll for dipping.  Ladle the soup into the gluten-free bread bowls and serve.  


Here is a picture of this dish served with My gluten Free Thanksgiving Dinner.  The bread is thick and hearty while being sweet to the taste and light and spongy in texture. 


Cross Contamination and Eating Out

This is one of the hardest things to control.  No one wants a set back because the hamburger with no bun they ordered at McDonalds was set down on a food prep station that just previously had a hamburger bun sitting on it. 


It’s just that easy.  


A knife spreading mayo on a bun, then on your hamburger patty which was next in line is cross contamination and can bring about a painful intestinal attack.

The best way to avoid this is just not to eat out.  If the risk is worth it, please inform your server discreetly but effectively, that you are allergic to gluten and nothing gluten related can touch your food.  Some people find this embarrassing, but you shouldn’t, it has become more and more common. We have noticed that just over the last couple of years, we are getting less "funny looks" and more understanding and educated feedback from our servers in restaurants.  It has become so common that some restaurants  advertise gluten free meal selections, as well as taking every step to avoid cross contamination of your food.  Godfather's Pizza now has a "trial" gluten free pizza, available at some but not all of its store locations.  The entire staff seems extremely cautious of cross contamination and well trained.


For the most part though, just know that there is risk with eating out, not as much as before, but it is still there.


Cook as much as you can at home.  This is the only 100% sure way that you can eat gluten free.


Be careful out there.



Sunday, April 25, 2010

Gluten Free Apple Pie


This is my Gluten Free Apple Pie Recipe.  It turned out awesome!  Generally, I don't care for apple pie and usually don't eat it......but.....  This pie was delicious and didn't last long in our house.  I have made 5 apple pies since coming up with this recipe, and every one of them vanished way too fast.

First you need to make the dough (the toughest part of gluten free cooking).  Here is the dough recipe and a step by step description of how I make it.

Ingredients:  
1/4 cup potato flour
1/2 cup soy flour
1/2 tsp salt
3 tbsp white sugar
3 tsp baking powder
5 eggs
1/4 cup Crisco vegetable oil
1/2 cup water
Potato Starch for rolling out dough

I start by putting all the dry ingredients into my Sunbeam 2348 Mixmaster Stand mixer with dough hooks attached.  Let run on a low speed until thoroughly mixed (I usually turn the mixture with a spatula a few times.)

Meanwhile I crack open the eggs into a separate bowl and remove any shells and the little white chicken embryos. (those just gross me out).

Once the dry ingredients are thoroughly blended together, shut the mixer off and tilt the mixer out of the bowl. Make a well in the flour, not touching the bottom of the bowl but deep enough to hold the liquid ingredients and eggs.  My mixer, the Sunbeam 2348 Mixmaster Stand mixer has adjustable bowl settings so I set it to center of the bowl to start.  Dump into the well, the eggs and the 1/4 cup oil.  Start the mixer on slow and allow it to mix for a bit.  Keep an eye on it and slowly change the bowl settings, gradually allowing the dough hooks to pull in small amounts of flour from the sides of the well. (this takes awhile).  Watch it closely. When it has become clear to you that the dough hooks have stopped mixing in the dry ingredients (it will become crumbly) begin slowly adding the water, about a tablespoon at a time, until the dough forms back into a ball , you may not need all of the water.  Continue to run your mixer kneading the dough while you prepare your workspace.

I sprinkle out a pile of potato starch in the center of my counter.  Take half the dough ball from the mixer and smash it down with the palm of your hand into the pile of potato starch.  Flip it over and do it again.  Now the dough should be less sticky to your hands.  Flip it over again and begin rolling out the dough to a proper pie crust thickness. ( If it rips, or separates do not worry, a wet finger can fix anything on a pie crust.)

Place this bottom crust into the pie pan and form and cut it to size.  Repeat for the top crust.  I place the top crust in saran wrap and set aside while I get  the filling ready.

Filling:
6 Golden Delicious Apples (cored, peeled, and diced)
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp melted butter

Mix all these ingredients in a separate bowl. Spoon the filling into the pie pan heaping it towards the center.  Unwrap the top crust and place it over the filling.  With a cup of water handy, continually wet and seal the edges of the pie crusts using a wet finger and pressing the edges together.  Trim any excess off with a sharp knife, then using the tines of a fork, crimp the edges by pressing the fork into the dough around the circumference of the pie.  Use a knife to cut slits or vents into the crust top. Shawn likes the "bird feet" patterns I cut into mine, but use your own creative styling.  Brush the top and edges of the pie crust with egg whites for the look of the one at the top of this article.  Bake at 350 degrees for 30 to 45 minutes.  Keep a close eye on it, a burnt crust can be a dreadful experience.

This picture the crust was brushed with butter instead of egg whites.




Saturday, April 24, 2010

Gluten Free Chocolate Chip Cookies


I made many a cookie coming up with the perfect blend of flours for that perfect cakelike cookie.  This is one of my most frequently requested recipes and one of my most frequently made recipes. =]

First, make a suitable flour for baking cookies. Here is my "flour" recipe for baking these, mix it together first, you won't need all of it.

½ cup Tapioca Flour
½ cup Soy Flour
½ cup Garbanzo Bean Flour
½ cup Potato Flour
½ cup Brown Rice Flour
¼ cup Sweet Rice Flour
1 tsp Xanthan Gum

Now use this mixture in the recipe below.

2 1/4 cups of baking flour mixture.
1 tsp Baking Powder
1 tsp Baking soda
1/2 tsp salt

Mix these ingredients thoroughly in a large bowl and set this aside.

3/4 cup Crisco butter flavor Baking Stick
3/4 cup brown sugar packed firm
1/2 cup sugar
2 eggs
½ bag of semi sweet chocolate chips

In second bowl mix together sugar and brown sugar. Get out the mixer and add the crisco to the sugar mix and mix until smooth and creamy.add eggs and continue mixing. Slowly add flour mixture and continue mixing until smooth then add the chocolate chips. When fully mixed to your satisfaction (note: chocolate chips will not like being in the batter and will continually try to escape) Heat oven to 350 degrees. I cooked them in a muffin tin lined with cupcake liners. Make the dough into small semi flat balls that fit into the palm of your hand and loosely in the bottom of the muffin cups. Bake for 14-15 minutes.

Result is a uniform sized and attractive, soft and chewy chocolate chip cookie that is better than any store bought gluten-free product on the market today, GUARANTEED!

Sinfully Delicious Gluten Free Brownie Recipe


This is my favorite brownie recipe ever!

I was going through the recipe's that I had developed so far to select one that I would publish first and although it was a tough choice, this delicious recipe was my first choice.

I create my own flour mixtures for everything depending on the desired texture and flavor. Brownies are best when the centers are chewy and moist while the outer shell is a thick cakelike crumb.

Here is my brownie recipe.

First mix these ingredients thoroughly in a large bowl and set aside.

1 cup sugar
1 teaspoon salt
1 box of Jell-O instant chocolate pudding
1/4 cup millet flour
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon Xanthan gum

Whip 3 large eggs in a separate bowl with a whisk until smooth and set aside.

Heat the following ingredients in a double boiler stirring constantly while adding the chocolate bars until smooth and melted.

8 tablespoons of Crisco all vegetable butter flavored shortening
3 Hershey’s Special Dark candy bars (1.4oz)

Add the whipped eggs and the melted chocolate mixture to the dry ingredients and blend into a very thick batter.
Sprinkle in water (approximately 1/4 to 1/2 cup) to desired consistency. It should be very thick but not dry.

Preheat oven to 350 degrees.

Grease and flour a nonstick muffin tin. Spoon the batter evenly into the muffin tin and bake at 350 degrees for 20-25 minutes. Test with a toothpick in center, it shouldn’t come away totally clean if you want a chewy fudge brownie center, so check them near the side.