Gluten Free Pizza Crust (Like REAL pizza dough!)

GF Pizza Dough

Dry:

½ c Sorghum flour

½ c Rice flour (I used white, but you could use brown)
½ c Tapioca Starch (you could use corn starch)
½ c Potato Starch (you could use cornstarch if you didn’t sub the tapioca)
1 ½ tsp xanthan gum
1 ½ tsp salt
2 TBSP sugar
1 TBSP Italian seasoning

Wet:

4 tsp bread machine, instant yeast

¾ c warm (110-ish) water
1 TBSP minced garlic
1/3 c. olive oil

Mix warm water and yeast in a small bowl, set aside.

Whisk all dry ingredients together in a medium sized bowl.

Add olive oil and garlic to the yeast mixture and stir to combine. Add wet ingredients to dry ingredients and mix with a whisk until it gets doughy, then switch to a large spoon. Add garlic and knead with your hands. (This dough feels the closest to real, gluten-y dough that I have found, but shouldn’t stick due to the oil). If the dough is dry, add up to ¼ of a cup of additional water until it feels dough-y but not sticky.

Turn your oven on for a couple of minutes just to warm it slightly and pop the bowl of dough in the oven (after you turn it off…we’re just letting it rise, not cooking it!)  Allow to rise for at least an hour, but 3-4 is better.

 Take the dough out of the bowl and split it into 2 balls. Knead briefly and then roll out using 2 pieces of parchment paper.  It should be relatively thin.

Bake at 450 for 8-10 minutes, or until the dough is cooked but not browned. (After this step, you can now freeze these crusts for EASY future use.)  Remove crusts, add toppings of choice and return to a 375 oven for approximately 10 minutes, or until cheese is melted and toppings are warm.

Enjoy!

My Splendid Gluten Free Bake Mix Remix

So, I cannot take credit for the initial splendid gluten free bake mix that Jennifer Eloff created. I used her initial recipe from the get go and must say that it is quite good. It was an excellent starting point for me as I embarked on a gluten free lifestyle to compliment the lowcarb lifestyle that I had been living for 4.5 years.  I have since modified it ever so slightly, so I wanted to share...

1²/₃ cups almond flour (Bob's Red Mill or Trader Joes)

3/4 cup certified gluten-free oat flour (Bob's Red Mill)

1/4 cup coconut flour (http://www.amazon.com/gp/product/B0045TSUYK)

³/₄ tsp xanthan gum

 

I modified the amount of coconut flour from what Jennifer uses...I feel that this works better, and is less annoying to measure out. It also makes it measure 1 for 1 to regular flour more often than not, in my humble opinion. But, I do want to give credit where credit is due...and my modification is slight, so thanks Jennifer.

 

I just throw everything in a food processor and buzz it a couple of times, then put in a container that I used to use for flour. I make up about 2-3 batches at one time, so that I have it when I need it - less annoying that way!

Coconut Banana Bread (LC and GF)

3 medium bananas
3 TBSP butter (melted)
1/3 c coconut oil (melted)
½ c Splenda
1 TBSP liquid Sugar Free sweetener - equivalent to 1 C of sugar (I used sweet and low, you could use stevia)
1 TBSP molasses
2 TBSP Crown Royal
1 TBSP vanilla extract
½ c sour cream
2 eggs
2 c. splendid gf bake mix
½ tsp kosher salt
1 tsp baking powder
½ tsp baking soda
½ c unsweetened coconut
¾ c pecans (mine were toasted - this makes it better)

Add all ingredients, through the eggs, to the food processor. Blend well until liquefied.

Add dry ingredients and pulse a few times to blend, then run food processor for about a minute.  Once everything is mixed thoroughly, add coconut and pecans and pulse to break up the pecans and combine.

Spoon into muffin cups or bread pan, filling approximately 85% (to get a good, rounded muffin). I used mini muffins and they came out beautifully…muffins - 350 degrees for 20 minutes, bread loaf - 350 for 45-50 minutes (check it after 35 so it doesn't burn...toothpick should come out clean)