Sunday, June 24, 2012

Love Pizza Night!

Valentine's Day Pizza!
We all need pizza night! For our own sanity and to keep everyone happy.  It is no easy task to deliver on good Gluten Free Pizza either!  Have you tried to track down a place that sells gluten free pizza?  Not to mention:

  • Will it break the bank?
  • Does it taste good?
  • How far do I have to drive?

Luckily we live in Southern California which gives us a few more options, but inevitably the Quality > Cost > Distance triad factor in every time. For that very reason we've learned to adapt at home. We even make our own from time to time and pack them up for the kids when they are off to a birthday party or other even where regular pizza is served up. Using a cookie sheet and some parchment paper, you can even get creative with your shape of your pizza and toppings and make something just as good - (better in time!)

Crust Ingredients:
1 Cups GF flour mix
(Pamela's Baking Mix works)
2 Eggs
2 Tbsp Olive Oil
1 Tbsp Italian Seasoning
3/4 Cup Soy Milk

8 oz Soy Mozzerlla Cheese
8 oz Herb Goat Cheese Crumbled
12 oz Hormel Turkey Pepperoni
1/2 Cup Marinara Sauce

Optional Toppings:
Roasted Red Peppers
Roasted Yellow Peppers
Artichoke Hearts
Diced Ham
Daiya Cheese

Preheat oven to 350 degrees and place a sheet of parchment paper on the cookie sheet. Combine all crust ingredients in a bowl until smooth and using a ladle or large spoon, spread the batter into the desired shape. The thinner you like your crust the thinner you should spread the batter!

Bake the crust for 10 minutes - 13 minutes for a crispier crust. Remove the crust from the oven and top pizza with sauce, cheese and choice of toppings. Bake an additional 10-13 minutes and serve.

Ingredients I like to use that are easy to come by and keep it GF/CF!

Weekend Yogurt Coffee Cake

Weekend Yogurt Coffee Cake

This is one of my weekend favorites and the kids love it!  I've adapted this off of yet again another Pamela's Baking Mix recipe.  Officially this recipe uses sour cream, but since we are also Casein Free I go for the soy yogurt option.  Another thing I do with my version is to cut back on the amount of sugar.

Cake Ingredients:
2 Cups Pamela's Baking Mix or GF flour mix
1/2 Cup Brown Sugar
1 tsp Vanilla
2/3 cup butter melted*
2 Eggs
1 Cup Soy Yogurt

6 oz Frozen Blueberries**
1/2 Cup Brown Sugar

Rinse blueberries in a strainer and place in a bowl.  Add in sugar and stir gently and set aside.

Mix all coffee cake ingredients together in a large bowl or food processor.  Grease a large 13 x 9 baking pan with olive oil or non-stick spray.  Pour the batter into the pan and smooth out across the pan.  Spoon the blueberry mixture over the batter and then use a butter knife to "cut" the fruit into the batter.  Work across the pan once diagonally, vertically, and finally at an angle so that you are not mixing the fruit in completely but just enough to marbleize the cake.  Finally, bake for 45-50 minutes at 350.  This leaves you plenty of time to make coffee and some bacon to go with it!  Enjoy!  

*If you want to make sure this recipe is GF and CF, use Smart Balance spread, otherwise you can use regular butter or margarine.

**You can also do a cinnamon raisin version of this or just use your imagination - is great with lots of different fruit options!  For the blueberry version I like Trader Joe's frozen, Organic Wild Blueberries because they are smaller and you can easily keep them on hand.

Sunday, June 3, 2012

Gluten Free Banana Muffins

Gluten Free Banana Muffins

A food processor and some extra ripe bananas make this a quick breakfast!  

Muffin Ingredients:
2.5 Cups Pamela's Baking Mix
3 ripe bananas
1/3 Cup honey
2 eggs
1/4 Cup Water

4 tbsp shortening or GF Margarine
1/2 Cup Brown Sugar
1/2 GF Oatmeal 
1/2 Cup Pamela's Baking Mix
2 tsp Cinnamon
1/2 sliced banana

Mix all muffin ingredients together in a large bowl or food processor.  Fill un-greased muffin cups 2/3 full with the muffin mix.  Mix the Topping ingredients together with a fork or food processor until crumbled. Sprinkle the topping over each filled muffin cup.  Top with banana slice.  Bake for 20-22 minutes.