Dinner 2 of the 5 nights of cooking

I have left overs from my cooking last night, however, I am going to hold onto the left over roast for Dinner 3. Tonight my kids have asked for pizza! I would recommend when you make this crust, you double or triple the recipe, and freeze some. It is really simple to pull out of the freezer and throw together a quick dinner.

Gluten Free/ Allergy Friendly Pizza crust:

This will make 3 small 8" pizzas/ serves 4
1 Pkt of active dry yeast, 1 1/4 T
1 1/3 c brown rice flour
1/2 c tapioca flour
1/2 c potato starch flour
3 tsp xanthan gum
2 tsp unflavored gelatin powder
1 tsp honey
1 tsp salt
1 1/2 c rice milk at room tempature
2 tsp olive oil
2 tsp cider vinegar

Combine dry ingredients, mix well. Add wet ingredients, I use a mixer on low speed until well combined. Separate into 3 balls roll out directly onto the pan in which you will be baking it. I use a pizza stone first dust well with brown rice flour. Poke plenty of holes in the pizza dough and drizzle some olive oil over the dough. Cook at 425 for 10 minutes. Take dough out of the oven and flip onto the other side put sauce and fixings on top and cook for another 10-15 minutes.

5 Days of Gluten Free/ Allergy Friendly Meals

Tonight I will begin to post dinners, for the next 5 days.

Dinner 1:

Slow cooked beef round
Roasted root vegtables
Sweet potato biscuits

Slow cooked beef:
1 beef roast about 2 lbs
Smother with 1/2 cup of mustard and add 1 C beef broth. Set slow cooker for 4 hours/high.

Roasted root vegtables:
Whatever roots you have, tonight I used carrots, parsnips, and potatoes. Coat well with olive oil and cook at 450 for 20-30 minutes. You may also season with sage and or rosemary, salt and pepper.Onions are good with these as well.

Sweet potato biscuits...delicious!
1 1/2 C brown rice flour
1/2 C all purpose gluten free flour mix, I use GF bisquick
4 tsp sugar
1 tsp salt
1 tsp cinnamon
1/4 C shortening * note mine has soy
1 C mashed sweet potatoes
1/2 C canned coconut milk

Combine the dry ingredients, add the shortening and combine, then add the sweet potatoes combined with the coconut milk. Roll into 3" balls and then flatten on a clay cookie sheet, or well greased cookie sheet. Cook at 400 for 10 minutes. Let cool and these are great with butter, but if dairy free, honey is also delicious!

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Gingerbread base recipe

This base for Gingerbread cookies, which I have made better over the year can be used for gingerbread houses, cookies, pie crust, as part of a trifle, as the cracker for smores and for whoopie pies.
It is of course, gluten free and free of the top 8 allergens:

1 C buckwheat flour
1 C brown rice flour
1/3 C molasses
1/2 C sugar
1 tsp cinnamon
1/2 tsp ginger
1 egg replacer/I use EnerG egg replacer
1/2 C oil
Combine and drop by spoonful onto greased cookie sheet. Flatten and cook for 15 minutes at 350.
If you are using as a crust, press into a well greased pie pan and cook at 425 for 10-15 minutes, watch closely.
Filling:
An easy filling is with 1 cup of pumpkin, and 3 cups of prepared pudding, I use rice milk as the base for the pudding. Combine and add cinnamon, ginger, and all spice to taste, 1/2-1 tsp. Put in refrigerator for at least 4 hours to set.

Holiday Desserts

Before my home went gluten free I made pies for every holiday, however I never made my own crust, so why try to start now? I tried the Gluten Free Pantry mix and was surprised how tasty and light it was with my pumpkin pie. I used 1/2 of the box for only one crust instead of 2 and gave up after trying to roll it out...I simply put it into the pie pan and spread it out in the pan.

Over the next few days I will post the recipes that are staples at our home:

Sweet potato pie:

Peel, chop and boil 2 medium sweet potatoes until tender, about 7 minutes. Drain, mash and cool. Add 1 box of organic tofu,and 1/8 C of maple syrup,blend well. Take 1 packet of plain geletin and let sit in 3T of boiled water for 5 minutes. Add this to sweet potato mixture along with 2tsp of cinnamon mixed with 2T of sugar. Pour into 9" pan over crispy rice crust. Put into the refrigerator for at least 4 hours. See recipe below.

Crispy rice crust:

3C Gluten free rice crispies
1/4 C margarine of choice, melted
Mash cereal with a potato masher until 1/2 of the mixture is powdery. Mix melted marg with rice crispies until well coated. Press into bottom of greased lined pan and bake at 300 for 10 minutes. Take out and cool completely before adding filling.

Holiday Eats

Cornbread Stuffing: Gluten free and free of the top 8 allergens

Follow the recipe for the cornbread muffins below from October 15th. Spread the mixture onto a lined, greased cookie sheet. Cook at 400 for 15 minutes. Let cool and break into 1" pieces.

Add:
1 1/2 Lbs ground cooked pork, season with sage, parsley and sage.
4 stalks of celery finely chopped
1/2 onion finely chopped
2 C mushrooms
Cook celery, onions and mushrooms in 1/4 c olive oil, or butter.
Add 1/2 C of broth of choice
Combine all ingredients in a 9" casserole and cook covered at 350 for 30 min. Remove cover and cook at 425 for an additonal 10 minutes.

Brown rice granola

This granola is tasty, easy and is also my base for sunflower bars.
Combine:
6 C gluten free rice crispies
1/2 rice bran /I use EnerG
1/2 C Perky crunchy rice cereal
1/2 C coconut
Combine well and add:
1/2C oil
1/2C honey
1/2C water
Spread out well on a large, well greased cookie sheet and bake at 250 for 1 hour.
After it is done take off cookie sheet and let cool down in a container, otherwise it will stick
Options to add are:
Raisins
sunflower seeds
Craisins