It happens to the best of us really. You are doing great with a gluten free cooking and baking and you think you have got it down. Then next thing you know you end up with a lopsided loaf of bread that looks more like shoebox covered in stucco.

So what do you do? Scrape it into a recognizable shape? Try to rebake it? Toss it and try to forget that it ever existed? Wasted time and wasted money is not an option in my house so I suggest none of those ideas. Instead take the high road, figure out what the problem is and then turn that gluten free mistake into something useable.

And what could you possibly make with lopsided, burnt, undercooked in the middle or tasteless gluten free bread? Gluten Free breadcrumbs or gluten free croutons, of course! Why buy gf breadcrumbs or croutons at $5,$6,$7,$8 or $10 dollars a box?

How? I am glad you asked.

Below are recipes to creating delicious breadcrumbs and gluten free croutons.

Gluten Free Bread Crumbs

ingredients:

- 1 baked gluten free maistake/disaster (bread, waffles, rolls etc.)

- 1/4 teaspoon salt

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

method:

1. Slice the gluten free mistake into slices so that as much of what would be the inside of the bread/roll/waffle/muffin is exposed.

2. Spread on a baking sheet and bake at 375 for 10 minutes. You want the slices to be golden brown and dry, almost but not quite burnt and blackened.

3. Remove from the oven and allow to cool. once at room temperature, cut into inch pieces and add to a food processor or blender about a cup at a time.

4. Process or blend until the pieces become crumbs. Continue until all of the bread has been used.

5. Add to a large bowl and add the salt, garlic and onion. combine well. Store in an air tight container.

* for Italian style breadcrumbs add 1/4 teaspoon of a salt free italian spice blend for every cup of crumbs.

Gluten Free Croutons

ingredients:

- 1 baked gluten free mistake/disaster (bread, waffles, rolls etc.)

- 1/4 teaspoon salt

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1 teaspoon of italian spice blend (for extra robust flavor) or parsley

- 1 to 2 tablespoon of extra virgin olive oil

method:

1. Slice the gluten free mistake into 1 inch cubes.

2. Spread on a large lightly oiled baking sheet.

3. Brush with olive oil.

4. Mix the salt, garlic, onion, spice blend or parsley in a bowl.

5. Sprinkle the croutons with the blended spices.

6. Bake in the oven at 375 for 8-12 minutes or until golden brown.

So cheers to your gluten free mistakes

This recipe is a take on my favorite stuffed cremini mushroom recipe. Serving stuffed mushrooms at a party is always a hit, but I like them so much I tried to figure out a way to eat them for dinner. With the addition of chicken these stuffed portabella mushrooms are a complete meal.

*It is really detailed, but I put more information than you probably need just in case.

it is NOT complicated, it just looks like a lot of steps.

Stuffed Portabella Mushrooms (for 2)

Ingredients:

- 2 organic chicken breasts

- 2 large (about 6 inches in diameter) portabella mushrooms

- 1/2 cup gluten free bread crumbs

- 1/4 cup grated Parmesan cheese

- 1/4 cup diced sun dried tomatoes

- 1/4 cup white onions

- 1 fresh garlic clove minced finely

- 2 fresh basil leaves thinly sliced

- 1 large egg

- 1/4 cup milk

- olive oil

- 1/2 teaspoon italian spice (found in any grocery store, more if you like the flavor)

- salt & pepper to taste

- pasta sauce (you can buy a small jar or use your favorite home made recipe)

*If you do not have gluten free bread crumbs put well toasted cubes of gluten free bread in the blender or food processor, make sure the bread is cooled before you make bread crumbs.

Method:

1. Preheat the oven to 375 F.

2. Heat up a skillet  on medium heat with 1 teaspoon olive oil. Add the diced white onion and garlic. saute until slightly browned and translucent. (if you put the heat too high they will turn black and burn. keep it medium heat and continuously move them around in the pan for about 2 minutes) set aside and allow to cool.

3. Slice the chicken breasts length wise so that you get 4 thinner chicken breast filets. sprinkle with salt and pepper and set aside.

4. In a mixing bowl add the egg, milk, bread crumbs, parmesan cheese, diced sun dried tomatoes, cooked onions, cooked garlic, italian spice and thinly sliced basil leaves, add a sprinkle of pepper. Mix well to make what is called a bread crumb panada.

5. Clean the portabella mushrooms and remove the stem. place top side down (the part where the stem was should be up facing you) and drizzle with a little olive oil. Add mushrooms to the saute pan on medium-high heat and saute 1-2 minutes (no more than 2 min.) on each side. remove from pan and set aside.

6. Add 1 teaspoon olive oil to the pan then add the thinly sliced chicken breast filets to the pan. Saute the chicken breasts 3 minutes on each side. Remove from pan. (it is okay that they are not all the way cooked, you are putting them in the oven to bake.

7. Now just assemble your stuffed mushrooms.

– place mushrooms stem side up on a baking sheet.

– add a few spoonfuls of the pasta sauce to the mushroom.

– then place 2 of the thinly sliced chicken breast filets on top of the sauce.

– on top of the chicken breast add enough of the panada (the bread crumb mixture we made) to cover the chicken breast and mushroom

– top with a sprig of fresh basil and a sprinkle of chopped sun dried tomato

8. bake in the oven for 10-12 minutes or until the panada is golden brown at the top.

This is  great recipe that you can make ahead of time and leave in the refrigerator until you are ready to bake.

Hope you enjoy this meal as much as we do.

p.s. if you like it (and if you don’t) let me know by leaving me a comment in the comments section.

Todays recipe should be for the winter time, but the truth is I cannot get enough of this soup year round so I made it last night and I thought I would share it with you.

It is called ‘posole’ (po-soul-lei). It is a traditional pre-Columbian soup or stew from Mexico. I had never heard of it until a friend of mine introduced me to it about a year ago.

There is a red variety made with chilies and there is what they call a green posole made with green tomatillo tomatoes.

It takes a while to make so I suggest doubling the recipe and freezing the rest to enjoy later. This hearty stew is so delicious you will forget that it is gluten free.

Ingredients:

- 2 cups of water

- 3 cups of low sodium gluten free chicken or vegetable stock

- 8 chicken thighs or drumsticks or a combination of both

- 2 cups cooked and rinsed hominy (or 1 can)

- 1/2 cup chopped white onion

- 3 whole garlic cloves

- 1/2 lb. green tomatillo tomatoes (about 6-8)

- 1 jalapeno pepper (with seeds removed)

- 3 1/2 tablespoons olive oil

- 1/2 cup chopped cilantro

- 2 teaspoon dried oregano

- 1 bay leaf

- 1/2 teaspoon ground black pepper

- 1 teaspoon lime juice

- salt to taste

Method:

1. In a large pot on medium heat, heat 2 tablespoons of olive oil. Add the chicken and cook for 3 minutes on each side.

2. Add the water, stock, bay leaf, garlic cloves, 1 teaspoon oregano and a dash of salt.

3. While the chicken is boiling. Remove the husks of the green tomatillo tomatoes and scoop out the seeds then chop into smaller pieces to saute.

4. In a medium sized sauce pan heat 1 tablespoon of olive oil on medium heat. Add the onion, chopped green tomatillo tomatoes, cilantro and chopped jalapeno pepper. Saute on medium heat until the onions are translucent and the green tomatillos have softened. Turn off heat and allow to cool.

5. Continue to let chicken boil until it nearly falls off the bone. As it is boiling remove the foam the rises to top by taking a spoon and simply skimming it off.

6. When chicken is thoroughly cooked, remove chicken from stock and set aside.

7. While the chicken is cooling remove the bay leaf from stock and discard. Remove the garlic cloves and add to a blender.

8. Strain the stock in a fine sieve and set aside.

9. Using a fork (or two forks) remove the chicken from the bones and fat. Set aside.

10. In the blender with the garlic cloves add the sautéed  green tomatillo mixture that you made earlier. Add 2 cups of the cooled chicken stock and blend together.

11. In the original pot used to make the stock heat 1/2 tablespoon olive oil on high until it is hot, but not smoking. Add the puree from the blender and let simmer for 2 minutes. Add the black pepper and the remaining oregano.

12. Reduce the heat to medium and add the chicken and the hominy sauteing for 2 minutes. Finally add the chicken stock and reduce heat to low and let simmer for 1 hour.

13. After one hour the hominy should be tender. Add lime juice, salt to taste and fresh chopped cilantro if desired. Enjoy.

Some people like to serve this soup with avocado chunks, diced red onion and sliced radishes and sliced lime. These ingredients do add a lot of texture but are not necessary.

As I mentioned before, this dish is soo yummy that it is worth the time it takes to make.

Being gluten free means you do have to give up the blue box. but that does not mean you have to give up on mac & cheese. This is a great recipe for anyone, but especially for people who are new to a gluten free diet, this won’t change your life but it will change your mind about how many gluten free options are out there.

Cheesy Mac & Cheese Made Gluten Free

Ingredients:

- 2 cups gluten free macaroni or shells

- 2 tablespoons real butter

- 2 cups milk

- 1 cup (8 oz.) cheddar cheese cubed or shredded

- 2 tablespoons potato starch or all purpose gluten free flour blend

- 1/2 teaspoon salt

Optional:
- 1/2 cup (2 oz.) cheddar cheese shredded

- 1/4 cup (4 oz.) gluten free breadcrumbs

Method:
1. Cook gluten free macaroni or shells according to the package directions. Drain and set aside. *Tip: It is not necessary to cool the pasta before incorporating it in this recipe. However, if you like your pasta al dente, refrigerate it immediately after cooking and cool it completely before adding it to the sauce.

2. Preheat the oven to 350 degrees F.

3. Heat butter in a large sauce pan on medium heat.

4. When butter is melted add the potato starch or the gluten free flour to create a roux. This roux is going to thicken the cheese sauce.

5. Turn the stove to medium high heat and slowly add the milk. Stir milk often to avoid it burning on the bottom of the pan.

6. Continue stirring the milk until you have a thick sauce.

7. Add the cheese to the milk and continue stirring until the cheese melts into a cheese sauce.

8. Add the macaroni to the sauce and mix well until all the macaroni is incorporated into the cheese sauce.

9. In a casserole dish, add the macaroni and all of the sauce. Optional: Spread the shredded cheese and the gluten free breadcrumbs over the macaroni and cheese before baking.

10. Bake uncovered for 25-30 minutes.

Enjoy!

*Note: when reheating this dish, it is important not to overheat it. if you do the pasta will turn to mush.

Hope you enjoy this one, let me know if you do in the comments section.

Quinoa Summer Salad

Ingredients:

- 1 1/2 cup quinoa

- 1/2 cup red bell pepper (chopped)

- 1/2 cup yellow bell pepper (chopped)

- 1/4 cup kalamata olives (chopped)

- 1/4 cup crumbled feta

- 1/4 cup fresh dill (chopped)

- 1/4 cup red onion (chopped)

- 1/4 cup celery (chopped)

- 1 tablespoon lemon juice

- 1 teaspoon extra virgin olive oil

- 1 garlic clove (finely minced)

- 1/2 teaspoon pepper

- 1/2 teaspoon sea salt

Method:

1. Prepare quinoa according to package directions. (*Tip instead of preparing it with water, add 1/2 the amount of water and replace the other 1/2 with chicken broth. Then you do not have to add salt at the end.)

2. Allow quinoa to cool to room temperature before you add any vegetables.

3. Add the chopped bell peppers, olives, feta cheese, dil, red onion, celery, lemon juice, olive oil, garlic glove and pepper.

4. Mix well. Add salt to taste. Enjoy.

Try experimenting with different kinds of vegetables or add more to the mix. Or you can even add shrimp or chicken to make it a complete meal.

Let me know how you make your quinoa or if you enjoyed this recipe in the comments section.

Quinoa Summer Salad

Ingredients:

- 1 1/2 cup quinoa

- 1/2 cup red bell pepper (chopped)

- 1/2 cup yellow bell pepper (chopped)

- 1/4 cup kalamata olives (chopped)

- 1/4 cup crumbled feta

- 1/4 cup fresh dill (chopped)

- 1/4 cup red onion (chopped)

- 1/4 cup celery (chopped)

- 1 tablespoon lemon juice

- 1 teaspoon extra virgin olive oil

- 1 garlic clove (finely minced)

- 1/2 teaspoon pepper

- 1/2 teaspoon sea salt

Method:

1. Prepare quinoa according to package directions. (*Tip instead of preparing it with water, add 1/2 the amount of water and replace the other 1/2 with chicken broth. Then you do not have to add salt at the end.)

2. Allow quinoa to cool to room temperature before you add any vegetables.

3. Add the chopped bell peppers, olives, feta cheese, dil, red onion, celery, lemon juice, olive oil, garlic glove and pepper.

4. Mix well. Add salt to taste. Enjoy.

Try experimenting with different kinds of vegetables or add more to the mix. Or you can even add shrimp or chicken to make it a complete meal.

Let me know how you make your quinoa or if you enjoyed this recipe in the comments section.

Cheers,

Chelsea

When you are diagnosed with Celiac disease or gluten intolerance, the first thing you begin to think of is all of the food that you cannot eat; bread, pasta, cookies the list goes on. It can be overwhelming and discouraging.

With a few helpful hints, however, you will be on your way to making your own gluten free versions of your favorite foods. So instead of thinking about what you can’t eat you will begin to think of all that you can eat and enjoy your gluten free diet more than you ever thought possible.

I have carefully selected the top 5 Recipes for Gluten Free Success. They are the recipes that are most often requested by my friends, family and neighbors (even of they are not on a gluten free diet) They are also the recipes most missed by people following a gluten free diet.

It is my sincere hope that you enjoy them as much my family and I have.

Cheers,
Chelsea

Recipes for Success
The Top 5 Gluten Free Recipes

“Crispy Crackers”
“Sweet & Easy Chocolate Cake”
“Parisian French Bread”
“Thick Crust Pizza”
“Classic Chocolate Chip Cookies”

“Crispy Crackers”

When I found this recipe my mind raced to all of the hummus and guacamole I have been missing because of my lack of cracker selection. I was also immediately in love with this recipe because it does not rely on rice flour, potato flour or corn flour. Gluten Free people get enough of that right?

Ingredients:
- 1 cup of golden ground flax
- 1/3 cup Parmesan cheese (grated)
- 1 tsp. Italian spice blend (optional, if you do not like caraway seeds or basil leave it out)
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 cup water
- 1 tbs. extra virgin olive oil

Method:
1. Preheat the oven to 350 degrees F.
2. Combine all dry ingredients in a large mixing bowl, mix well.
3. Add olive oil.
4. Add 1/4 cup of the water and begin to mix. You want a thick paste like texture.
5. Add the other 1/4 cup water. now there should be a thick paste formed, dense enough to pick up with your hands.
6. Cut parchment paper to fit a baking sheet and spray with non stick pray or coat with olive oil. Add the flax mixture to the sheet and cover with plastic wrap.
7. With a rolling pin roll out the dough until is it 1/8 in. thick. *make sure it is really even to ensure even baking.
8. Just before adding to the oven use a knife to cut your cracker shapes. i usually just do squares, but you can get fancy and make triangles or even circles with a cookie cutter.
8. bake for 16-20 minutes or until golden brown. remove from baking sheet and cool on a wire rack.
*Note: if the crackers in the middle are soft after they are cooled, you can add them to the oven again for 2-5 minutes and they will crisp up.

“Sweet & Easy Chocolate Cake”

This is the absolute easiest chocolate cake recipe you will ever come across. Forget spending all day making cake, this recipe is so quick there is time to “have your cake and eat it too”!

Yield: 1 cake 9 in. cake

Ingredients:
- 1 1/2 cups gluten-free flour blend for baking
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 teaspoon guar gum or xanthan gum
- 5 tablespoons extra virgin olive oil or other cooking oil
- 1 tablespoon vinegar
- 1 teaspoon pure vanilla extract
- 1 whole egg
- 1 cup milk (hemp, almond or rice milk work fine too)

Method:
1. Mix all dry ingredients in a bowl.
2. Add all liquid ingredients and mix well.
3. Preheat oven to 350 F.
4. Butter or spray (with non-stick spray) and flour a 9 in. cake pan. (You may also choose to
line your line your pan with parchment paper cut to fit the pan.) and add the cake batter. Bake
for 30 – 35, or until toothpick inserted comes out clean.

“Parisian French Bread”

One bite of this bread will put you right in Paris. With a crusty top and soft center you would never guess it was gluten free.

Yield: 1 loaf (this recipe can be doubled to make 2 loaves)

Ingredients:
- 1 cups white rice flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup lukewarm water
- 1 tablespoon fast rise yeast
- 1 tablespoon butter softened
- 1 1/2 egg whites, beaten slightly
- 1/2 teaspoon vinegar
- 1 tablespoon of corn meal
- 1 tablespoon melted butter, for brushing (optional)

Directions:
1. In a large bowl combine white rice flour, tapioca flour, xanthan gum, and salt.
Blend with a hand mixer on low. Or use a stand mixer on low.
2. In a separate bowl add the sugar and water. Mix until sugar is dissolved and add the yeast. Set aside to let the yeast activate.
3. After about 3-5 minutes the yeast mixture will begin to bubble or foam. When this happens add to the dry ingredients.
4. Then add the egg whites, softened butter, vinegar and egg whites to the large bowl of dry ingredients.
5. Beat together bread dough on high for 3 minutes until all of the ingredients are combined well.
6. Spray a baking sheet with non stick spray and dust with corn meal.
7. Form a French bread loaf with your hands on the baking sheet or spoon the dough into a French bread pan.
8. Cover the dough with a small dish towel to let it rise in a warm place for 20-25 minutes. Do not let it “over rise”.
9. Preheat oven to 400 degrees. Bake for 40-45 minutes.
10. Remove from pan and allow it to cool on a baking rack.

“Thick Crust Pizza”

For those pizza lovers who like the doughy, soft and chewy texture of thick pizza crusts.

Ingredients:
- 1 1/2 teaspoons yeast
- 1 teaspoon sugar
- 1 cup room temperature water
- 2/3 cup white rice flour
- 1/2 cup potato starch
- 1 tablespoon potato flour
- 1 1/2 teaspoons shortening or butter
- 2-4 tablespoons cornmeal
- garlic powder (optional)
- Italian seasoning, blend (optional)

Method:
1. Preheat oven to 450 F.
2. Add yeast, sugar and 1/2 cup of the water to a large bowl. Set aside to allow yeast to activate (about 5 minutes).
3. In a separate bowl add the white rice flour, potato starch, potato flour, shortening/butter and the garlic and Italian spice (both spices are optional) mix well so that all ingredients are thoroughly incorporated.
4. Once the yeast has activated add the flour mixture and the other 1/2 cup of water.
5. Mix well. *This particular dough will be very thick and resemble traditional pizza dough more than the thin pizza crust but it will still look like thick cake batter.
6. Sprinkle the corn meal over a pizza stone or an oiled/buttered baking sheet. Spread the dough on the sheet/stone evenly, making a 10-12 inch pizza.
7. Bake in the 450 oven for 15 minutes. Remove from oven and add the toppings and return to the oven to bake for about 10 more minutes or until the cheese has melted and the topping are cooked all the way through.

“Classic Chocolate Chip Cookies”

There is nothing like warm chocolate chip cookies and mike. Being gluten free does not mean you have to skip on this classic combination.

Ingredients for Flour Blend:
3/4 cup arrowroot flour
3/4 cup white bean flour
3/4 cup tapioca flour
Ingredients for Cookies:
- 2 1/4 cups of Flour Blend
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup butter softened, 1/3 cup coconut oil
- 1 teaspoon gluten free vanilla extract
- 2 large eggs
- 2 cups chocolate chips (I use the mini ones!)
- 1 cup chopped nuts, optional

Method:
1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt.
3. In a large bowl; mix butter, sugar and vanilla until creamy.
4. Add eggs one at a time, beating well after each one is added.
5. Add flour mixture to bowl a half cup at a time and beat in flour mixture into sugar and butter mixture.
6. Stir in chocolate chips (and nuts, optional).
7. Line a baking sheet with unbleached parchment paper and drop rounded tablespoons of cookie dough onto the covered baking sheet. (about 12 cookies per sheet).
8. Bake for 8-10 minutes or until golden brown. But not cooked all the way (they will continue to cook in the baking sheets even after you remove them from the oven)
9. Cool on baking sheets for 2 minutes.
10. Remove from sheets after the cookies have firmed up after 2 minutes and are sable about to be moved with a spatula. Move to wire cooling racks to cool completely.
11. Enjoy!

And I have got a nice and summery one for you. Ready? It’s sooo easy and sooo delicious. It’s a classic warm your heart and fill your tummy recipe, Baked Apple Crumble.

You will need:

- 6 granny smith apples (peeled and cored)

- 1 teaspoon fresh lemon juice

- 1/4 cup brown sugar

- 1 1/2 teaspoons ground cinnamon

- 1/2 teaspoon nutmeg

for crumble topping:

- 1 1/2 cups self rising gluten free flour (available in stores or online)

- 1/2 gluten free rolled oats

- 1/2 cup brown sugar

- 4 tablespoons (1/2 stick, yes that’s 1/2 a stick *see Note below) butter softened

Method:

1. Heat oven to 375 F.

2. Slice apples thinly  (about 1/8 inch slices) and place in a pie dish or a shallow baking dish ( I use my fav. 11″ x 7″ x 1-1/2″ baking pan)

3. Add the lemon juice, 1/4 cup brown sugar, cinnamon and nutmeg. Stir and combine well. Set aside.

4. In a large mixing bowl add the gluten free flour, gluten free oats, 1/2 cup brown sugar and softened butter. Mix well until it becomes a crumbly consistency (hence the name, Apple “Crumble” get it? you got it)

5. Add the crumble topping on top of the apples.

6. Bake for 25-30 minutes or until the top is golden brown. Enjoy

*Note: Butter. I use real butter always. I would eat butter for breakfast before I used some fake genetically engineered hydrogenated oil (read: margarine) for anything my family or I would even dream of eating. People often see me and exclaim “Wow! that gluten free diet keeps you so trim & fit, its because you never eat bread.” I reply, “No. I eat bread, crackers & dessert all the time. I just don’t eat the processed kind and eat in moderation.”

So the moral of the story is 1. Eat food in the most natural form possible (ie. butter) 2. Eat that food in moderation 3. the combination of 1 & 2 are the reasons why I am trim & fit. (O, and I add a little working out too, but working out is only 20% of the equation according to my fitness gurus.)

I made these gluten free pancakes and they turned out even better than I expected. I was pleased to have a nice warm treat and I was even more satisfied that the recipe was so amazingly simple and yummy.

It is amazing how something as simple as a warm favorite from childhood can bring some relief on these short winter days. Here is hoping you enjoy it as much as I did.

Ingredients:
- 1 cup white rice flour
- 1/3 cup potato starch
- 3 tablespoons tapioca flour
- 1 1/2 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. baking soda
- 1/2 tsp xanthan gum or guar gum
- 1/2 tsp. salt
Wet ingredients:
- 1/4 cup milk
- 1 egg
- 3 tbsp. oil (I use olive oil)
- 2 cups water
Optional:
- 1 tbsp. butter

Directions:
1. In a large mixing bowl sift together the dry ingredients. Combine Well.
2. Add the wet ingredients and mix into a batter. It is okay if there are a few lumps, do not over mix.
3. Heat an oiled skillet/pan (use about 1 tbsp. of oil or butter if you like) on medium to medium high heat, do not overheat pan so that the oil begins to smoke.
4. Spoon 3-4 tablespoons of batter onto the skillet/pan and allow to cook until you see bubbles forming on the batter. Then flip to cook the other side.

*Tip: Ideally, the pancakes will be a light to golden brown. If they are dark or even black around the edges this mean the heat is too high. Turn the heat down and try again. You may need to do a “test” pancake to make sure the skillet/pan is the right temperature.
* I did not add any fruit this time but I would try adding blueberries in the next batch, try it out and let me know what you think in the comments section.
Cheers,
Chelsea

Rarely did I ever eat pizza to begin with but it is one of those comfort foods that I tend to crave more on cold winter days.

I decided to stay in last night and make some gluten free pizza. The gluten free pizza was actually amazingly good. Hot, saucy and cheesy, just what I wanted! Andrew, who is not gluten free, enjoyed it as well! He was really excited for me and I thought that was kind of him to consider my plight.

Here is the dough. I should have taken out the stand mixer, but at least I got a good workout out of it.

Here is the recipe:

crust:
1 packet yeast
3/4 cup milk, room temperature
1/2 cup potato starch
3/4 cup cornstarch
1 tablespoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter

Toppings:
your favorite pasta sauce
1/2 cup mozzarella cheese
your favorite pizza toppings (I used red bell peppers and pepperoni)

Instructions
1. Preheat oven to 375 degrees. In a small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside.
2. In a medium bowl, combine all dry ingredients and shortening. Mix well.
3. To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty but is quite workable if you spray your hands with nonstick spray or keep your hands damps with water. This is a soft dough.
4. Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thin crust, pat out dough to 1/8 inch thickness. A 12-inch circle will make a thicker crust.
5. Bake until the top is lightly browned.
6. Top with the sauce, cheese and the toppings you chose.
7. Return pizza to oven to warm the toppings and melt the cheese (about 5-7 minutes)

I just used pasta sauce as pizza sauce, it worked out fine.

This is before it was baked. I forgot to take a picture of it finished! I was so eager to begin eating!

So that was my pizza night. I had not had one of those in a long time. This version of pizza dough is a little bit of a splurge interms of calories. You can replace the butter with olive oil and the milk can be any unsweetened variety, almond milk hemp milk etc.

Let me know what you think or send me some sugestions for gluten free pizza toppings in the comments section.

-Chelsea