Monday, August 17, 2009

Favorite Gluten Free Pizza

We tried lots of pizza recipes... most of which were utter failures. We also tried buying mixes... much of which were utter failures. Then I found the best recipe ever. Dan prefers to quadruple the recipe and subdivide the resultant dough into 5 sections, 4 of which are stored in the freezer in gallon sized freezer bags until needed. Here is the slightly tweaked recipe:

1 cup millet flour

4 cups white rice flour

1 cup tapioca starch or corn starch

2 cups potato starch flour

Scant 3 Tbs xanthan gum

1 Tbs. salt

1/4 cup + 2 Tablespoons sugar

1 Tbs. sugar for proofing yeast

1/4 cup active dry yeast (buy in bulk from Costco or Sam's club to save quite a sum of money)

Scant 3 cups warm water, (heated to 105 degrees)

1/4 cup ricotta cheese

8 eggs

1/2 cup olive oil

2 teaspoons red wine vinegar or apple cider vinegar

1/4 cup Honey


Combine ricotta cheese, eggs, olive oil, vinegar and honey in stand mixer. Combine 1Tbs sugar, water and yeast to proof. Once proofed add the yeast mixture to the other wet ingredients already in the stand mixer. Mix together the remaining dry ingredients in another bowl. With the mixer on a low speed add the dry ingredients a little at a time to prevent a flour cloud. Once all of the remaining dry ingredients are added increase the speed to high for a duration of about 3 minutes. Then subdivide the dough into five parts, 4 going into freezer bags and into the freezer while the remaining portion goes onto a pizza stone (no extra oil is needed on the baking stone). Using a silicon spatula spread the dough over the stone creating a raised rim at the edges. Let the dough raise for about 15-20 minutes at 225 degrees F and then increase the oven temperature to 350 degrees F. Remove the baked crust from the oven when golden brown and top with sauce and toppings (I don't set a timer, but can tell from the smell when it is ready to come out of the oven).

Put back in the oven at 350 degrees and cook for about 7 minutes maybe more. If you want your cheese to brown, turn the broiler on for about 2 minutes before taking the pizza out. It’s really good this way! Be careful though because the pizza will burn if left too long- we’ve burnt a few. By we I mean Makayla.

Chocolate Chip Cookies

These are commonly made in our house. Our little one loves them and so do we. Here's the recipe. You can cut the recipe in half if you like or add more butter if you like cookies less cake like.

3 Cups Rice Flour
1 Cup Potato Starch
1/2 Cup Tapioca Starch
2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2 sticks butter (you can add just one stick if you want the cookies to be more fluffy and cake like)
1 and 1/2 cup packed brown sugar
1/2 Cup granulated sugar
2 egg
4 teaspoons gluten-free vanilla
2 Cups chocolate chips

Preheat Oven to 350 F
Mix together the flours, baking soda, xanthan gum and salt.
Cream the butter until white. Add both sugars and beat until fluffy.
Add egg and vanilla. Blend well. Slowly incorporate dry ingredients. Stir in chocolate chips.
Put mounds of dough on cookie sheet and bake for 10-12 minutes.


We have talked about starting a gluten/soy free blog for a while now so here we go... hope you enjoy some of the things we've learned to make.