Gluten Free Recipe - Fruit Pizza

This is a regular wheat flour recipe, but I used the same amount (2 cups and 2 Tblsp) of the feather-lite gluten free flour mix, and it worked perfect.

Fruit Pizza

Crust:
1/2 cup white sugar
1/2 cup powdered sugar
1/2 cup melted butter
1/2 cup oil
1 egg
2 cups plus 2 Tblsp flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp vanilla

Flatten in a 9X12 pan and bake at 350 for about 15 minutes (until golden brown) Cool before putting the rest of the toppings on.


Filling:
12 oz cream cheese
3/4 cup white sugar
1 1/2 tsp vanilla

Cream together. Spread on cooled crust.

Just before you serve, spread a mixture of colorful fruit on top. I have it all sliced and mixed in a bowl ready to add before-hand. I found in the past, if you put the fruit on too soon, it makes the crust a little soggy.

I used green grapes sliced, purple grapes sliced, blueberries, a few blackberries, kiwis, and sliced strawberries

Gluten Free Recipe - Awesome Chocolate Chip Cookies

Working through my "to do" pile today and came across this recipe I made a while back and was going to share...

Awesome Chocolate Chip Cookies - Gluten Free
3/4 cup margarine
1 1/4 cup brown sugar, packed
1/4 cup white sugar
1 egg
1 tsp vanilla
2 1/4 cup flour mix (I used the feather lite recipe)
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1 1/2 cups choc chips

Cream butter and sugar together. Add effs and vanilla. Stir in mixed dry ingredients. Stir until blended - by hand. Then stir in chips. Bake at 375 for 6-8 minutes. Cool on pan.
(These were awesome... couldn't even tell they were gluten free!)

Gluten Free Recipe - Peanut Butter Cookies

Another yummy recipe - and super easy...

Gluten Free Peanut Butter Cookies
2 cups white sugar
2 cups smooth peanut butter
2 eggs
1 tsp vanilla
1 tsp xanthan gum

Preheat oven to 350 degrees
Pour all ingredients into a bowl and mix until dissolved (cookie dough will be on the thicker side)
Roll dough into 2" balls, dip into sugar and place on an ungreased cookie sheet
Flatten each ball.
Bake for 8 minutes (I ended up baking for 13 minutes to get them cooked through - but maybe didn't press down enough)
Let cool and serve - makes about 2 dozen cookies

Tip when making gluten free doughs

I found this tip on the GF Pie Crust box that I just made, but thought I would share because it worked awesome! Gluten Free doughs are VERY sticky and VERY HARD to work with. They suggested putting a piece of suran wrap/plastic wrap on the counter, then the dough, then another layer of suran wrap. Then use hands or rolling pin to roll the dough to the correct size/thickness. Take off the top layer of suran wrap, and use the bottom layer to carry and place the dough in pie plate or on top of the pie. This would work for pizza crust, or anything else dough. Made the crust a breeze!!

Gluten Free Pie Crust Recipe

I found an awesome pie crust... its a box one, but its the best I have found so far. Actually, we hardly knew that it was gluten free!! The brand is Gluten Free Pantry, called Perfect Pie Crust. There are 7 additional ingredients that you have to add so its kindof a recipe. One box makes 4 crusts, (or 2 pies if you use the upper crust.)

One Gluten Free Pantry Perfect Pie Crust Box
1/4 tsp baking powder
2 TBLSP white sugar
10 TBLSP cold unsalted butter, cut into small pieces
10 TBLSP butter flavored vegetable shorthening, cut into small pieces
2 eggs beaten
2 TBLSP cold water
3 tsp cider vinegar

**** see tip in my next post

Gluten Free Pumpkin Muffins

These were yummy and moist. The kids made them all by themselves! I found it in a magazine as a regular recipe, but for the flour I used the feather-lite mix. It worked well.

Pumpkin Muffins
2 1/4 cups flour (I used the feather-lite mix)
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
3/4 tsp salt
1 cup milk
1 can pure pumpkin (not pumpkin pie mix)
1/2 cup packed brown sugar
4 Tblsp butter melted
2 tsp vanilla extract
2 large eggs

1. Preheat oven to 375. Grease 12 muffin cups (I used the muffin liners, but found that the tinfoil ones work best... the paper ones, the muffins stick bad.
2. In large bowl mix dry ingredients.
3. In medium bowl, whisk milk, pumpkin, brown sugar, butter, vanilla and eggs together.
4. Stir into dry ingredients just until moistened.
5. Spoon into muffin cups and bake 25 to 30 minutes until toothpick comes out clean.

Gluten Free Recipe - Carrot Cake

Yummy Carrot Cake

3 cups flour (I used the feather-lite mix)
2 tsp baking powder
2 tsp soda
1 tsp salt
1 tsp cinnamon
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups oil
4 cups grated carrots

Beat eggs, add sugar, vanilla and oil and mix well. Add combined dry ingredients. Mix. Add grated carrots. Bake at 250 for 35 to 40 minutes or until toothpick comes out clean.

Cream Cheese Icing

1 8-oz package cream cheese
4 tblsp butter
2 tsp vanilla
2 cups icing sugar
2 tblsp milk

Gluten Free Recipe - Rosemary Ranch Grilled Chicken

Another one that we tried and really liked... I have found it hard to find a good marinade recipe..so sharing. I halfed this recipe and it was lots for our family.

Rosemary Ranch Grilled Chicken
1/2 cup olive oil
1/2 cup ranch dressing
1 TBLSP of poultry seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp black pepper
1 TBLSP white sugar (optional)
5 boneless, skinless chicken breasts cut into quarters

1. In a medium bowl, stir together the oil, ranch, seasoning, salt, lemon juice, vinegar, salt, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the frill for medium heat.
3. Lightly oil the grill grate. Grill for 8-12 minutes or until the chicken is no longer pink in center and juices run clear.

Recipe - Rocky Road Bars - Gluten Free

We added another recipe to our gluten-free favorites tonight. Just sharing.

Rocky Road Bars
1/2 cup butter
1/2 cup unsweetened cocoa powder
1 cup packed light brown sugar
1 large egg
1/2 cup gf all-purpose flour (I used the feather-lite mix)
1/2 cup milk
1 tsp vanilla extract
1 cup mini marshmellows
1 cup chopped walnuts (I think next time I would half this)
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Lightly butter an 8 inch square pan. Line with parchment paper, leaving an overhang on 2 sides, butter the paper.

2. In medium saucepan, place butter and cocoa. Heat over low stirring constantly until butter has melted and mixture is smooth. Remove from heat. Stir in sugar, egg, flour, milk and vanilla until combined.

3. Spread mixture evenly in prepared pan. Bake until toothpick inserted in center comes out clean - 25 to 30 min. Remove pan from oven, sprinkle top evenly with marshmellows, walnuts and chocolate chips. Return to oven for 3 to 5 min til marshmellow is golden brown.

4. Place on a wire rack to cool to room temp, about 1 hour. Use paper overhang to lift from pan. Cut into 12 bars. Store at room temp in an airtight container. Bars will keep up to 5 days.

Gluten-Free Pancakes or Waffles

1 cup rice flour
3 Tblsp tapioca flour
1/3 cup potato starch
4 Tblsp dry buttermilk powder
1 Tblsp sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum
2 eggs
3 Tblsp oil
1 ¾ cup water

In bowl, mix dry ingredients. Add last 3 ingred and blend well until few lumps remain.

Chicken Sandwich Spread - Gluten Free

Because deli meat is one of the questionable foods, I found this recipe that Scott really likes to use on gluten-free English muffins and gluten-free crackers etc.

1 cup chopped cooked chicken
¼ cup mayonnaise
½ tsp prepared mustard
¼ tsp dill weed
1 sliced green onion (I don’t usually put this in)
¼ tsp lemon juice

Mix ingredients and serve.

Awesome Chocolate Chip Cookies - Gluten Free

We also tried this recipe a few weeks ago, and its on the keeper list :)

3/4 c margarine
1 1/4 c b. sugar; packed
1/4 c w. sugar
1 egg
1 tsp vanilla
2 1/4 c gluten free flour mix (I used the featherlite mix)
1 tsp salt
1 tsp b. powder
1 tsp b.soda
1 tsp xantham gum
1 1/2 chocolate chips

Cream butter and sugar together. Add eggs and vanilla. Stir in dry ingredients. Stir until blended by hand. Stir in chips. Bake @ 375 degrees for 6-8 mins. Cool on pan for 20 mins.

Featherlite Flour Mix (Gluten Free)

This is a mix that I have tried that seems to work real well for substituting when making a regular wheat flour recipe. Just substitute for the same amount of flour - 1 for 1. I mixed up a big batch of it and keep it in a tub - ready to use when I need it.
1 cup of white rice flour
1 cup of cornstarch
1 cup of tapioca flour
1 tsp. of potato flour (not potato starch flour)

Here Comes Trouble Brownies (Gluten-Free)

I made these gluten free brownies a few weeks ago, and they were pretty yummy!

(1) Melt 1 stick of butter, 2 squares of unsweetened chocolate plus 1 tablespoon coconut oil or other cooking oil in an 8 square baking pan (I put them in the oven for 4 or 5 five minutes while it preheats and I assemble the other ingredients. Be careful not to over heat it and burn the chocolate).

(2) Add to pan:
1 cup sugar
1 tablespoon unsweetened cocoa powder
1/4 cup gluten-free flour (I used the featherlite mix)
1/4 teaspoon xanthan gum
2 tablespoons Jell-O Instant pudding mix (I used vanilla flavor)
2 eggs
1 teaspoon vanilla

(3) Stir until smooth. Bake 27 to 30 minutes at 350F. Cool before frosting.

Frosting: Gently soften 1/2 bag semi-sweet chocolate chips plus 2 tablespoons butter in the top of a double boiler (or a metal or glass mixing bowl set over boiling water). (I did it in the microwave) When thoroughly melted, stir in a few tablespoons of powdered confectioners sugar until smooth. Spread over brownies and sprinkle with chopped nuts while still warm.

Gluten Free Pizza Crust Recipe

And... it takes just the same as the regular!!


Emeril's Gluten-Free Pizza Dough
Yield: 2 16 to 18-inch pizza crusts

Ingredients:
1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray


Method:
Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer with a paddle and set on low. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring into the bowl. Add the egg whites slowly until the mixture is well incorporated. Add the yeast mixture and increase the speed to high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from the oven and top with your favorite sauce (recipes below) and ingredients. Place back into the oven and continue to cook until the crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is not liberally greased, the dough will stick. If this happens, use a flat metal spatula to separate the dough from the baking pan.)