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!
Thursday, January 22, 2009
Easy Peanut Butter Cookies
1 c sugar
1 c peanut butter
1 t vanilla
1 egg yolk
1 egg white, beaten
Mix first 4 ingredients and fold in the beaten egg white. Spoon onto greased cookie sheet. Bake @ 350 degrees for approx. 13 minutes. Let sit on cookie sheet to cool.
These are so quick and easy. Try dipping them in melted chocolate...yummy!
Courtesy: Nicki Rose
1 c peanut butter
1 t vanilla
1 egg yolk
1 egg white, beaten
Mix first 4 ingredients and fold in the beaten egg white. Spoon onto greased cookie sheet. Bake @ 350 degrees for approx. 13 minutes. Let sit on cookie sheet to cool.
These are so quick and easy. Try dipping them in melted chocolate...yummy!
Courtesy: Nicki Rose
Yummy Brownies!
Again, I got this recipe from Nicki Rose, a friend whose son has celiac disease. These brownies are moist and delicious - good enough to serve to a non-GF crowd!
Combine in saucepan, boil and remove from heat:
2 sticks butter
1 c water
1/2 c cocoa
In a bowl:
2 c sugar
1 c cornstarch
1 c potato starch (or potato flour)
1 t baking soda
1/2 t salt
1/2 t xanthan gum
Add dry ingredients to boiled mixture and combine; then add:
2 eggs
1/2 c sour cream
Spread on cookie sheet and bake @ 350 degrees for 22 minutes.
Frosting:
1 stick butter, softened
4 t cocoa
3 1/2 c powdered sugar
5 1/2 T milk
1 T vanilla
Completely cool brownies and frost, or if you want it soaked in, frost when warm! So Good!
Combine in saucepan, boil and remove from heat:
2 sticks butter
1 c water
1/2 c cocoa
In a bowl:
2 c sugar
1 c cornstarch
1 c potato starch (or potato flour)
1 t baking soda
1/2 t salt
1/2 t xanthan gum
Add dry ingredients to boiled mixture and combine; then add:
2 eggs
1/2 c sour cream
Spread on cookie sheet and bake @ 350 degrees for 22 minutes.
Frosting:
1 stick butter, softened
4 t cocoa
3 1/2 c powdered sugar
5 1/2 T milk
1 T vanilla
Completely cool brownies and frost, or if you want it soaked in, frost when warm! So Good!
GF Party Mix
This is one of those recipes that I always have the ingredients on hand for. It whips up quick and satisfies a sweet tooth!
Combine and boil 2 minutes:
1 1/2 sticks butter
1 c sugar
1 c karo syrup
Toss together in large mixing bowl:
4 c Rice Chex (GF)
4 c GF Corn Flakes (I like Barbara's)
1 c coconut
1 c slivered almonds
Pour hot syrup over dry ingredients and toss. Cool and enjoy!
(Recipe from Nicki Rose)
Combine and boil 2 minutes:
1 1/2 sticks butter
1 c sugar
1 c karo syrup
Toss together in large mixing bowl:
4 c Rice Chex (GF)
4 c GF Corn Flakes (I like Barbara's)
1 c coconut
1 c slivered almonds
Pour hot syrup over dry ingredients and toss. Cool and enjoy!
(Recipe from Nicki Rose)
Chocolate Crinkle Cookies
These delicious cookies were found on Hey That Tastes Good! and Jeff loves them! They are delicious and festive-the perfect Christmas cookie!
1/2 c vegetable oil
4 squares unsweetened chocolate, melted (or 4 T cocoa mixed w/ 12 T melted margarine)
2 c sugar
3 eggs
2 tsp vanilla
2 c rice flour mix *see note
1/2 t xanthan gum
1/4 t salt
1 tsp baking powder
confectioner's sugar
Directions:
1. Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between. Add
vanilla.
2. Sift dry ingredients together. Stir into chocolate mixture. Chill several hours or overnight.
3. Preheat oven to 350 degrees. Form dough into balls and roll in confectioner's sugar
to coat.
4. Place 2" apart on parchment lined baking sheets. Bake about 10-14 minutes.
*Rice flour mix: 2 c rice flour, 2/3 c potato starch, 1/3 c tapioca starch
1/2 c vegetable oil
4 squares unsweetened chocolate, melted (or 4 T cocoa mixed w/ 12 T melted margarine)
2 c sugar
3 eggs
2 tsp vanilla
2 c rice flour mix *see note
1/2 t xanthan gum
1/4 t salt
1 tsp baking powder
confectioner's sugar
Directions:
1. Mix oil, chocolate, and sugar. Add eggs, one at a time, mixing thoroughly between. Add
vanilla.
2. Sift dry ingredients together. Stir into chocolate mixture. Chill several hours or overnight.
3. Preheat oven to 350 degrees. Form dough into balls and roll in confectioner's sugar
to coat.
4. Place 2" apart on parchment lined baking sheets. Bake about 10-14 minutes.
*Rice flour mix: 2 c rice flour, 2/3 c potato starch, 1/3 c tapioca starch
White Bread
For those of you who live in the big city, buying bread is very easy. For people who live in a small town and don't have healthfood stores just down the street, this is the best bread I've made yet.
Dry Ingredients (Mix in a bowl):
2 c. white rice flour
1 c. tapioca flour
1/2 c. corn starch
2/3 c. powdered dry milk
1/2 c. sugar
1 Tbs. xanthan gum
4 1/2 t. dry yeast (or 2 packets)
1 1/2 t. salt
Liquid (Mix separately in another bowl):
4 eggs beaten lightly
1 1/2 c. warm water
1/4 c. corn oil
1 t. rice vinegar
Add liquid to mixed dry ingredients. Mix well for 60 seconds. Let rise for 1 1/2 hours, or until tripled in size, in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. I cover it with aluminum foil for the first 40 minutes or so. Remove from oven when very light brown. Note: removing the light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min. longer. Ready to eat.
This recipes comes to us from Rick Barrera.
Dry Ingredients (Mix in a bowl):
2 c. white rice flour
1 c. tapioca flour
1/2 c. corn starch
2/3 c. powdered dry milk
1/2 c. sugar
1 Tbs. xanthan gum
4 1/2 t. dry yeast (or 2 packets)
1 1/2 t. salt
Liquid (Mix separately in another bowl):
4 eggs beaten lightly
1 1/2 c. warm water
1/4 c. corn oil
1 t. rice vinegar
Add liquid to mixed dry ingredients. Mix well for 60 seconds. Let rise for 1 1/2 hours, or until tripled in size, in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. I cover it with aluminum foil for the first 40 minutes or so. Remove from oven when very light brown. Note: removing the light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min. longer. Ready to eat.
This recipes comes to us from Rick Barrera.
Puddin' Good Chocolate Chip Cookies
1 c margarine
3/4 c brown sugar
1/4 c white sugar
1 (3.4 oz) pkg instant vanilla pudding (GF)
2 eggs
1 tsp vanilla extract
2 c BH (Bette Hagman) Featherlight flour mix: (2/3 c. rice flour, 2/3 c. tapioca starch, 2/3 c. cornstarch, 2 tsp. potato flour)
1/4 c potato starch
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
2 c chocolate chips
1 c chopped walnuts (optional)
Cream margarine, sugars, and dry pudding mix. Add eggs one at a time; beat in vanilla. Combine flours, baking soda, salt and xanthan gum; gradually add to the creamed mixture. Stir in chocolate chips and walnuts. Drop by tablespoon-fuls 2 inches apart onto ungreased or parchment-lined cookie sheet. Bake at 350 degrees for 13-14 minutes or lightly browned and set. Cool 1 minute on cookie sheet and then transfer to wire racks to cool completely.
Yield: 4 dozen
Courtesy of: Lori Bakes (for kids)
3/4 c brown sugar
1/4 c white sugar
1 (3.4 oz) pkg instant vanilla pudding (GF)
2 eggs
1 tsp vanilla extract
2 c BH (Bette Hagman) Featherlight flour mix: (2/3 c. rice flour, 2/3 c. tapioca starch, 2/3 c. cornstarch, 2 tsp. potato flour)
1/4 c potato starch
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
2 c chocolate chips
1 c chopped walnuts (optional)
Cream margarine, sugars, and dry pudding mix. Add eggs one at a time; beat in vanilla. Combine flours, baking soda, salt and xanthan gum; gradually add to the creamed mixture. Stir in chocolate chips and walnuts. Drop by tablespoon-fuls 2 inches apart onto ungreased or parchment-lined cookie sheet. Bake at 350 degrees for 13-14 minutes or lightly browned and set. Cool 1 minute on cookie sheet and then transfer to wire racks to cool completely.
Yield: 4 dozen
Courtesy of: Lori Bakes (for kids)
Chicken Nuggets
8 Boneless, Skinless chicken breast halves, cut into nugget-size pieces
1 cup plain yogurt or nondairy yogurt or enough olive oil to coat
1 cup cornmeal
2 cups gluten-free cornflake crumbs
1 t. garlic salt
1 t. onion powder
1 t. ground pepper
1. Preheat the oven to 375 degrees. Lightly grease a sheet pan.
2. Coat chicken pieces with yogurt or olive oil.
3. Place cornmeal, cornflakes and spices in a Ziploc bag. Seal and shake to thoroughly combine
ingredients.
4. Place coated chicken in cornmeal mixture. Seal the bag and shake to completely cover all the
pieces with crumbs.
5. Place breaded chicken pieces on prepared sheet pan. Bake in preheated oven until
cooked through, about 15-25 minutes depending on the size of the chicken pieces.
6. Serve warm with a gluten-free dipping sauce.
Each nugget contains 39 calories, 1 g. total fat, 0 g saturated fat, 0 g trans fat, 12 mg cholesterol, 72 mg sodium, 3 g carbohydrate, 0 g fiber, 5 g. protein.
This recipe by Sara Pluta was published in the Winter 2002 issue of Living Without.
1 cup plain yogurt or nondairy yogurt or enough olive oil to coat
1 cup cornmeal
2 cups gluten-free cornflake crumbs
1 t. garlic salt
1 t. onion powder
1 t. ground pepper
1. Preheat the oven to 375 degrees. Lightly grease a sheet pan.
2. Coat chicken pieces with yogurt or olive oil.
3. Place cornmeal, cornflakes and spices in a Ziploc bag. Seal and shake to thoroughly combine
ingredients.
4. Place coated chicken in cornmeal mixture. Seal the bag and shake to completely cover all the
pieces with crumbs.
5. Place breaded chicken pieces on prepared sheet pan. Bake in preheated oven until
cooked through, about 15-25 minutes depending on the size of the chicken pieces.
6. Serve warm with a gluten-free dipping sauce.
Each nugget contains 39 calories, 1 g. total fat, 0 g saturated fat, 0 g trans fat, 12 mg cholesterol, 72 mg sodium, 3 g carbohydrate, 0 g fiber, 5 g. protein.
This recipe by Sara Pluta was published in the Winter 2002 issue of Living Without.
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