Gluten-Free Flour Blend for Pizza Crusts

I prefer to make my own gluten-free flour blends instead of buying expensive "cup for cup" blends. I am not fond of some of the ingredients like cornstarch and xanthan gum in many "cup for cup" blends. I like to choose some healthier flours when I make my own blends. Here is a flour blend to make a crisp and chewy gluten-free pizza crust!

Ingredients:

1 cup millet flour

1 cup almond flour

1 1/3 cups brown rice flour

2 cups white rice flour

1/3 cup sweet rice flour

1 1/3 cups potato starch

3/4 cup tapioca starch

1/4 cup chickpea flour

Directions:

Combine the above ingredients together in a large bowl. Transfer to an airtight container and refrigerate for up to 3 months.

The above flour blend makes it quicker to whip up a pizza on a weekend afternoon. Another option is to wrap the cooled crusts in plastic wrap and then place in an airtight container to be frozen for up to 2 weeks. Frozen crusts can be topped and baked at 500 degrees for about 10-12 minutes.

We often have a vegetarian in the house, so we like to make a number of vegetarian pizzas. The pizza above is a caramelized onion, roasted sweet potato and feta pizza. However, you can choose whatever toppings you prefer after the initial baking time of the crusts.

Two Pizza Crusts

Ingredients:

4 cups above gluten-free flour blend

1 1/2 tablespoons psyllium husk powder (purchase in a health food store)

2 1/2 teaspoons baking powder (gluten-free)

2 teaspoons salt

1 teaspoon instant yeast (Red Star bakipan yeast is gluten-free)

2 1/2 cups warm water

1/4 cup olive oil 

Directions:

1. Combine flour blend, psyllium husk powder, baking powder, salt and yeast in a large bowl (I prefer to use a glass bowl for watching it rise later). 

2. Combine water and oil in another bowl. Slowly add the water and oil to the dry ingredients and beat/stir in a kneading motion for about 6 minutes. The dough will be like a batter.

3. Cover the bowl with plastic wrap and let stand for about 1 1/2 hours (dough should be very bubbly).

4. Line two pizza pans with parchment paper and grease the parchment paper with a bit more olive oil (these two steps are very important). 

5. Transfer half of the dough to the centre of one pan and spread with an oiled spatula into a large circle. Then brush the top of the dough with more olive oil and use your hands to gently press dough out to almost cover the pizza pan. Repeat this step with the other half of the dough and the other pan.

6. Adjust the oven racks to the lower and middle positions. Place the pans in the oven and set the oven temperature to 325 degrees. Bake dough for 45-50 minutes, switching the pans halfway through baking. The dough should be golden brown on the bottom and firm to the touch on the top. Transfer the crusts to a wire rack and let cool. 

7. The cooled crusts can sit at room temperature for about 4 hours. Cooled crusts can also be wrapped in plastic and frozen in an airtight container for up to 2 weeks. Crusts do not need to thaw before topping and baking. 

8. Parbaked crusts can then be topped with your choice of toppings and baked at 500 degrees for about 10-12 minutes. Let the pizza cool for about 5 minutes before slicing and serving. 

Note: I find a pizza stone works best for this final step - to make the crust crisp. If you do not have a baking stone, use a pizza pan, heating it in the oven for 30 minutes beforehand.

Avocado-Lime Salad Dressing

This is dressing is delicious on vegetable salads, chicken salads or as a topping for barbecued burgers.

Ingredients

The flesh from 1 avocado

3 tablespoons lime juice

1-2 garlic cloves, crushed (to taste)

1/4 cup olive oil

2 teaspoons white wine vinegar

1/8 teaspoon sea salt or Herbamare

1/4 teaspoon ground cumin

1 tablespoon liquid honey or maple syrup

1/2 cup cilantro leaves

Directions

Combine the above ingredients in a high speed blender (Vitamin or Blendtec) and blend until smooth.

Salted Chocolate Truffles

Inspired by raw food ingredients, these truffles are a healthy indulgence for Valentine's Day or any day!

Add to a food processor:

generous 1 cup raw pecans

1/4 cup cacao powder

scant 1 teaspoon fine sea salt

Process until the pecans are in small pieces.

Melt and combine over very low heat in a small saucepan:

1/4 cup coconut oil

2 tablespoons coconut butter
1/4 cup honey or maple syrup
1/4 teaspoon vanilla extract

Add the following to the dry ingredients in the food processor:

coconut oil and honey mixture from above

3 pitted dates, chopped and softened in 1/4 cup hot water for about half an hour (add dates and water to processor)

Process all the ingredients until fairly smooth and no large pieces remain.

Using a melon baller or a small cookie scoop, scoop up 12 to 15 equal portions. Spread 1/4 cup cacao powder, hemp seeds, coconut flakes or finely chopped nuts onto a plate. Gently roll each chocolate ball in the coating of your choice, coating evenly. Refrigerate until ready to serve (up to 5 days).

Nut Loaf With Miso Tahini Gravy

Over the holidays, we make many vegetarian dishes when my daughter is home.  One of her favourite meals is a nut loaf. It is similar to a meatloaf, but in her opinion, the nut loaf tastes much better!

If you participate in the international movement called "Meatless Monday", this is a vegetarian meal that will please even the pickiest eater in your family!

Ingredients:

2 tablespoons olive oil

2 small onions, diced

2 stalks celery, diced

5 large button mushrooms, chopped or 1/3 cup chopped red pepper

2 tomatoes, chopped

2 tablespoons rice flour or arrowroot flour

1 cup water

1/4 teaspoon dried italian seasoning

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup walnuts

1/2 cup almonds

1/2 cup pecans

2 cups cooked millet or quinoa

2 eggs, beaten (optional)

sea salt or Herbamare to taste

ground pepper to taste

Directions:

1. Preheat the oven to 350 degrees. Sauté the onions, celery, mushrooms or red pepper in the olive oil in a large pan until softened. Add the chopped tomato and sauté for another minute or so.  Stir in the rice or arrowroot flour, water and herbs and cook for another couple of minutes. Remove from heat.

2. In a food processor, grind the nuts roughly. Add about half of the onion mixture to the processor to puree with the nuts. Then add 1 cup of cooked millet or quinoa to the processor and puree again.

3. Add the nut mixture, rest of the millet or quinoa, eggs, and salt and pepper to the remainder of the onion mixture in the large pan. Stir to combine all of the ingredients. Scoop the mixture into two loaf pans and smooth the tops. Cover the top of each loaf pan tightly with foil. Bake for 50-55 minutes. Serve with mashed potatoes, vegetarian gravy and a salad.

Miso Tahini Gravy

2 tablespoons olive oil

1/2 onion, sliced thinly

4-5 mushrooms, chopped

2 tablespoons Bragg Liquid Soy, wheat-free tamari or coconut aminos

3 tablespoons rice flour or arrowroot starch

1/2 cup water

2 cups hot potato water (from cooking the mashed potatoes)

1 tablespoon light miso (gluten-free)

2 tablespoons tahini

1 tablespoon lemon juice

salt and pepper to taste

Heat the oil in a skillet or pan. Sauté the onion, mushrooms and tamari until the mushrooms are tender. Sprinkle the rice flour or arrowroot flour in and stir to combine. Quickly add the 1/2 cup water, 2 cups hot potato water, miso and tahini.  Stir continuously, bring to a low boil and cook until the gravy is clear and thick. Stir in the lemon juice, and salt and pepper.

Chocolate Filled Lemon Pillow Cookies

It has taken me a few years to get a perfect shortbread cookie.  Here it is with lemon and chocolate, and just in time for Christmas!

Ingredients

1 cup butter, softened

1 teaspoon vanilla extract

2/3 cup almond flour

1 1/2 cups brown rice flour

1/2 cup tapioca flour

1/2 cup icing sugar

zest of 1 lemon

1/2 teaspoon baking powder

approximately 20 "Enjoy Life "chocolate mega chunks

3 tablespoons icing sugar to dust the cookies

Directions

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.

2. Combine almond flour, brown rice flour, tapioca flour, 1/2 cup icing sugar, lemon zest and baking powder in a large bowl. Using a wooden spoon, knead in butter and vanilla.

3. Form the dough into 3 cm balls, and poke a chocolate chunk into the middle of each ball. Then flatten slightly with the palm of your hand onto a lined cookie sheet. 

4. Bake each cookie sheet one at a time, in the middle of the oven for approximately 20 minutes. Let the cookies cool. Dust with icing sugar. Store layered between wax paper in an airtight container for up to 5 days, or freeze for up to 3 weeks.

Shipwreck Casserole with Feta Cheese

This casserole may not look spectacular, but it does taste delicious! This is an updated version of an old family favourite. I often make it in two casserole dishes and freeze one for reheating during a busy week. It is a warm and comforting meal for the colder days ahead.

1 1/2 lbs ground beef or ground turkey

1 cup shredded feta cheese

2 teaspoons fine salt or Herbamare

1/2 teaspoon pepper

1 teaspoon paprika

3-4 medium potatoes, peeled and thinly sliced

1 cup celery, thinly sliced

4 medium carrots, peeled and thinly sliced

1 small zucchini, sliced

1/4 cup finely chopped green pepper

2 medium onions, thinly sliced

1 410 mL jar of Antico Tomato and Basil Pasta Sauce (This brand is gluten-free, and is not in a BPA lined can like most tomato sauces.)

1 cup water

Brown ground beef or turkey in a frypan, and then mix the shredded feta cheese into the beef. Combine the salt, pepper and paprika in a small dish. Layer in a greased large casserole dish or two smaller casserole dishes, as follows, sprinkling seasonings over each layer: potatoes, celery, carrots, zucchini, ground beef and feta cheese, green pepper and onion on top. Combine the jar of tomato sauce with the water and pour over the top of the casserole. Cover and bake at 350 degrees for 1 1/2 to 2 hours (depending on the size of the casserole dish) or until very bubbly and potatoes are tender when pierced with a fork. Makes 6 servings.

Crustless Pumpkin Pie

This slow cooker version of crustless pumpkin pie is such a timesaver for people with busy schedules! It is based on a recipe from The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes. This pumpkin custard should be served chilled. If you are making it for Thanksgiving, you will want to make it a day or two beforehand. Top each serving with dairy-free coconut whipped cream and chopped pecans.

Ingredients

3/4 cup coconut sugar

1/2 teaspoon salt

3 teaspoons pumpkin pie spice (See the recipe below to make your own.)

1/2 cup brown rice flour (*See note below)

1/2 teaspoon baking soda

3 large eggs, beaten

2 cups canned or homemade pure pumpkin puree

1 400 mL can of coconut milk

20 drops vanilla liquid stevia (Sweet Leaf brand)

2 tablespoons olive or grapeseed oil

1.  In a bowl, stir together coconut sugar, salt, pumpkin pie spice, rice flour and baking soda.

2.  In a small bowl, whisk together the eggs, pumpkin puree, coconut milk, stevia and oil.

3.  Add the liquid ingredients to the dry ingredients and whisk together thoroughly until the batter is smooth.

4.  Pour the batter into a greased, large slow cooker. Cover and vent the lid using a chopstick or wooden spoon, to allow excess moisture to escape. Cook on high for 3 to 4 hours.

5.  Custard is done when a toothpick inserted in the middle comes out mostly clean. Refrigerate the custard in the slow cooker insert or a bowl for 8 hours or overnight before serving. Top each serving with whipped cream or coconut whipped cream and chopped pecans.

*Paleo and Grain-Free Variation: I have substituted 1/4 cup coconut flour (sifted) for the 1/2 cup of brown rice flour.  I also increased the coconut sugar to 1 cup and omitted the stevia.  The pumpkin custard was just as delicious!

*Whipped Coconut Cream: Refrigerate a can of coconut milk for 6 to 8 hours (I like the Thai Kitchen brand). Add the solids to a hand blender container along with 2 tablespoons of maple syrup and 1/2 teaspoon vanilla (discard the coconut water or reserve it for a smoothie). Whip using a hand blender, stopping occasionally to scrape down the sides and blender with a small rubber spatula. It takes awhile to whip the cream and get it to fluff up the sides of the container and reach the soft peak stage. Serve.

Homemade Pumpkin Pie Spice

1/4 cup ground cinnamon (I used True Cinnamon from the Spice Sanctuary)

2 tablespoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Add the spices to a jar using a funnel.  Put the lid on the jar and shake to combine. It is now ready to use in Pumpkin Lattes, Pumpkin Pie and all things pumpkin!