Papa Murphy's pizza was advertising their Chicken, Bacon & Artichoke Pizza a few weeks ago and Jeff said that it looked sooo good. I make Jeff pizza all the time with Bette Hagman's Yeast-Rising Thick Crust Pizza recipe...it's his favorite! But it's always either pepperoni or BBQ Chicken pizza. So...I went to Papa Murphy's to see about the ingredients. All the toppings for the C, B &A pizza were gluten free...even the white sauce! (They showed me the actual bottle they used and I was able to read the ingredients myself!) Anyway...they sold them to me for $1 per ingredient and packaged each ingredient in a container and sent me on my way! They say they do it all the time! I made the pizza on the GF crust and it was delicious! Jeff was so excited to have something new and exciting!
p.s. This would also be good on the Kinnikinnick frozen pizza crusts.
p.s.s. If you haven't noticed, I use Bette Hagman's book, "The Gluten-Free Gourmet" a lot. The GF Mix I use is in this book, along with tons of other useful info!
Thursday, February 5, 2009
Wednesday, February 4, 2009
GF Dixie Fry (Tempura)
Ok-Jeff really wanted fried shrimp over the holidays. We always have them at our family fondue night and he usually has to pass on them. This year, I decided to try and make him some, too. I just looked at the ingredients on the Dixie Fry box and then made up my own GF recipe! It's pretty close to the real thing and Jeff loved it!
2 C GF Mix (Bette Hagman) or
Featherlight Flour mix*
1 t salt
1 t paprika
2 T cornstarch
1/2 t xanthan gum
1/2 t garlic powder
milk (to consistency)
Combine all ingredients and add milk until proper consistency-similar to pancake batter. Mix until smooth and no lumps. Coat shrimp and fry in hot oil. If using the Featherlight Flour mix, still add 2 T cornstarch. Using the Featherlight makes it lighter and fluffier.
*Featherlight Flour Mix
2/3 c rice flour
2/3 c tapioca starch
2/3 c cornstarch
2 tsp potato flour
This recipe is from memory-after the fact! You may have to adjust it a little...but it's a good starting point, and for the breading-deprived...they will love it!
2 C GF Mix (Bette Hagman) or
Featherlight Flour mix*
1 t salt
1 t paprika
2 T cornstarch
1/2 t xanthan gum
1/2 t garlic powder
milk (to consistency)
Combine all ingredients and add milk until proper consistency-similar to pancake batter. Mix until smooth and no lumps. Coat shrimp and fry in hot oil. If using the Featherlight Flour mix, still add 2 T cornstarch. Using the Featherlight makes it lighter and fluffier.
*Featherlight Flour Mix
2/3 c rice flour
2/3 c tapioca starch
2/3 c cornstarch
2 tsp potato flour
This recipe is from memory-after the fact! You may have to adjust it a little...but it's a good starting point, and for the breading-deprived...they will love it!
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