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I love storytelling and always want my readers to have options. You can find my blogs on my YouTube channel and listen to them on the go.
Easy Gluten Free Pizza Dough
Gluten Free Dough
Pizza has always been one of my favorite foods. When I found out I had to give up pizza because of my gluten allergy I was extremely bummed to say the least.
I tried many frozen gluten free pizzas, and some were actually decent, but none came close to what I was used to eating.
Never being one to settle, I decided to try to make my own pizza dough. Making my own pizza dough would mean I could have pizza whenever I wanted, with whatever toppings I chose.
I began looking for recipes first, and then I started experimenting. I finally came up with the perfect recipe that creates a thin, crispy crust that will rival any delivery or restaurant pizza.
GF Pizza Dough Recipe
Ingredients:
3 1/2 c. All Purpose GF Flour, plus flour for rolling out dough
1 Packets, Active Dry Yeast, or 2 1/4 tsp
1 tsp Salt
1 tbsp Sugar
1/4 c. Olive Oil, plus additional oil for bowl
Directions:
Pour 1 1/2 cups warm water into a large bowl, sprinkle with yeast and let stand until it's bubbly, about 7 minutes.
Whisk in sugar, oil, and salt into yeast mixture. Add flour and stir until dough forms. Form dough into ball, and drizzle olive oil over dough to provide a light coat. Cover bowl with clean dish towel, and set aside in a warm place until dough has doubled in size, about 1 1/2 to 2 hours.
Place dough on a lightly floured work surface and gently knead 1 or 2 times before using. Divide dough into 4 sections, for smaller, personal size pizzas.
To cook pizza, preheat oven to 500 F degrees. Lightly oil your baking sheet, place your dough on sheet, and flatten out dough by hand, to desired thinness. Add your toppings, and bake on bottom rack for 10-12 minutes.
Freeze leftover dough for up to 3 months by wrapping dough, by individual sections, in plastic wrap, and sealing in freezer bags. Be sure to include date on bag.
I hope you enjoy my gluten free pizza dough recipe. Please share your thought and pics of your gluten free pizza creation.
Easy Homemade Granola...Gluten Free
Homemade Granola
Granola is often thought of as a breakfast food, but it is really great anytime. I eat it as a snack, and sometimes for dessert as a parfait. I toss it in my bag for an on the go treat, and I eat it for breakfast. Granola is so yummy, and sweet, but can also be a lot of calories if you don't watch it.
I started making my own granola to control the calories, the sugar content, and to be able to make it gluten free. Making granola is super easy. I usually give my kids my recipe, and just let them make it.
It really is as simple as measuring ingredients into a bowl, and mixing with your hands. Set a timer for 20 minutes, and you will have delicious granola.
Gluten Free Homemade Granola Recipe
Ingredients:
3 cups Gluten Free Oats
1 ½ cup Shredded Coconut, Unsweetened
1 cup Dried Cranberries, No sugar Added
1 cup Sliced Almonds
½ cup Coconut Oil
½ cup Honey
1 tsp. Vanilla Extract, GF
Directions:
Preheat oven to 325 degrees. In a large bowl mix oats, coconut, cranberries, and sliced almonds. In a medium bowl mix oil, honey, and vanilla. Pour honey mixture into the oat mixture and mix ingredients with hands, making sure to completely coat oats. Pour mixture onto a baking sheet with raised edges and evenly spread mixture. Place in center rack and bake for 20 minutes, turning baking sheet after 10 minutes for even cooking.
Allow granola to cool completely. Granola will become crispy and crunchy as it cools.
Enjoy your granola as a snack, over some greek yogurt, or with milk as breakfast cereal. Store in ziplock or closed container for 7-10 days.
Gluten Free Cooking...My Crispy Chicken Tenders Recipe
I started cooking without gluten several years ago after being diagnosed with a gluten allergy. Cutting gluten out of my diet was not easy, but it was worth it to feel better. Giving up bread was the obvious diet exclusion, but once I started the research, I realized that gluten was in some many things. I came to the understanding that if I wanted to eat well, and not spend a ton of money on gluten free goods, I was going to have to make it myself.
I love to cook, and found it challenging to create tasty recipes for my family that did not contain gluten. How would I bake cookies and cupcakes, or make pizza dough without gluten? Fortunately my gluten allergy was nothing new to the world, and I was able to find many substitutes for the real thing.
Almond flour, rice flour, and tapioca flour are just a few common substitutes for wheat flour. I began to experiment with cooking, and baking with these flours, but the struggle was real. Nothing seemed to turn out right. The taste was off, or grainy, and unfortunately the texture was not the best. The reality was, this was my new reality. None of the substitutes would be exactly like a wheat flour, or produce identical results. But I kept experimenting by combining the flours, as well as adding xanthum gum to the baking recipes.
Then one day I discovered Cup4Cup gluten free flour. This flour claimed to produce wheat flour like results, with no additions needed to the flour. It was a little pricey, so I was hesitant, but I finally took the plunge and purchased a 3 lb. bag. I was pleasantly surprised at the results when using this flour. I also discovered several other brands, that produced similar results as well.
One of the first recipes I tried with Cup4Cup was fried chicken tenders. I rarely fry food, but when I do, I want it to be good. I prepared my recipe the same as I would with wheat flour, and the results were amazing. The tenders were golden, crispy, and better than you would get at a restaurant. Here's my simple but extra yummy recipe.
Gluten Free Crispy Chicken Tenders Recipe
1 1/2 lb chicken tenders
1 c. Cup4cup gluten free flour
1/2 c. cornstarch
2 eggs
1/3 c. Milk
oil of choice for frying
3 tbsp. seasoning salt
2 tbsp. garlic powder
1 tbsp paprika
2 tsp. black pepper
Gluten Free Flour Recipe (Optional)
1/2 c. Rice flour
1/2 c. Tapioca flour
1 tbsp Xanthum Gum
Directions
Preheat your oil in a french oven, or heavy skillet to 375 degrees. In a large bowl add chicken tenders, 1 tbsp garlic powder, 1 tbsp seasoning salt, and 1 tsp black pepper and mix until chicken is completed coated.
In a medium bowl add flour, cornstarch, 1 tbsp garlic powder, 1 tsp black pepper, 1 1/2 tbsp seasoning salt, 1 tbsp paprika, and mix with fork. In a second medium bowl beat eggs, milk, and your remaining seasoning salt together.
Prepare your dredging station by placing bowl with chicken on the end, middle will go your egg mixture, and last is your flour mixture. Take each tender and completely coat in egg mixture, and then dredge in flour, and shake off excess flour.
Carefully place tenders in hot oil, making sure not to overcrowd skillet. Cook tenders for 5-7 minutes, depending on size of tenders, turning them over after about 3 minutes. Remove and drain on plate with paper towels.
I recommend saving yourself time by using gluten free flours like Cup4Cup, or are measure for measure of the gluten free flours. But just in case you still want to mix your flours, I included a gluten free flour recipe for the chicken tenders. Enjoy!
A Blog About Nothing
On my commute home this evening I thought about blog topics. I had a particular one in my mind when I walked through the door of my home but then my mind suddenly cleared. The family was busy doing homework, studying for finals, and news watching. As busy as they were they made it clear they were hungry. My mood changed. I felt calm, some how more relaxed. Almost like I didn't have a care in the world.
I started to prepare dinner and my hubby asked if I wanted a glass of wine. I pondered what I wanted as he called out bottles from the wine fridge and I realized what I wanted. I was in the mood for Prosecco, which is basically Italian champagne. I enjoyed a couple of glasses while I cooked a delicious but rich dinner. I am usually pretty health conscious when it comes to what I feed my family but tonight was a little indulgence. I made gluten free fettuccine with tuscan chicken, and to be honest it was delicious. Not regrets. No big servings.
Still relaxed from my Prosecco and maybe a little sleepy too, it's time for a little reading and a nice bath. I am currently reading Shadow Study by Maria V. Snyder. Super excited to start Night Study this weekend.
Okay I guess this blog was about a couple of things. My sudden euphoria, Prosecco, Tuscan Chicken, and what I am currently reading. So my questions to you are what are you drinking, what are you eating, what are you reading???
Side note: A big shout out to Barilla for making really good gluten free pasta. I was so excited to see they finally make fettuccine.