GF pizza crust

Ingredients

 1/2 c warm water (original said 3/4 cup but way too wet)

1 T sugar

1 packet yeast (1/4 oz)

2 C gluten free flour blend (Bob's red mill GF 1-to-1 is decent)

1 t salt

1 egg

1 T olive oil

1 t cider vinegar

Instructions

1. Mix water, sugar, and yeast and let sit for 5 minutes or until foamy. 

2. Blend flour and salt. Add egg, olive oil, vinegar, and yeast mixture. 

3. Transfer the dough onto pizza pan (10-12 inch round). You can let it rest/rise or bake right away. 

4. Bake at 400 for 8-10 minutes (original said 450 but it got very brown before it was cooked all the way through). 

5. Add toppings and bake an additional 8-10 minutes. 

Consult glutenfreepalate.com for more advice and gf recipes.

Chicken & Broccoli Biscuit Bake

 Ingredients:

- 1 can (10.75oz) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2.5 teaspoons Worcestershire sauce

- 4 cups cubed cooked chicken
- 3 cups cooked broccoli florets
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese

- 2 tubes (12oz each) refrigerated buttermilk biscuits (NOTE: maybe try 1 tube, with the biscuits laid flat?)

- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed (or combination of dill weed and dried fennel)
- 1 teaspoon salt

Directions:

In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce. 

Stir in the cubed chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheddar cheese. Cover and bake at 375F for 20 minutes.

Separate biscuits and cut each in half. Arrange biscuits, cut side down, over hot chicken mixture. (NOTE: maybe try 1 tube instead of 2, with the biscuits laid flat.)

In a small bowl, combine the eggs, sour cream, celery seed, and salt. Pour over biscuits.

Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked (in particular, make sure the biscuits in the center are fully baked through).

Spanish Rice with Pork

 Ingredients: 

- 1 medium red or orange pepper, chopped
- 1 small onion, chopped (or equivalent frozen onion)
- 2 tablespoons butter
- 1 can (14.5oz) petite diced tomatoes, drained
- 1.5 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked pork (we used pork tenderloin)
- 1.5 cups uncooked instant rice

Optional: lime wedges and minced cilantro

Directions:

In a large skillet, saute the chopped pepper and onion in butter until tender. Stir in the drained tomatoes, chicken broth, salt, and pepper. Broil to a boil, then stir in the cubed pork and uncooked rice.

Transfer to a greased 9x13" baking pan. Cover and back at 350F for 20-25 minutes, until rice is tender and liquid is absorbed. Stir before serving. If desired, serve with lime wedges and minced cilantro.

GF Pie Crust

Ingredients

• 2 Cups of gluten free flour (with xanthum gum, we used Bob's Red Mill 1 to 1 flour)
• 1/2 Teaspoon Salt
• 2 Teaspoon Sugar
  
• 1/2 Cup Butter
• 1 Egg
  
• 1/2-2/3 Cup Water (add a little at a time – not too wet, not too dry.)
• Extra GF Flour for rolling out
  

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Instructions

1. Mix together the Gluten Free Flour along with Salt & Sugar.
2. Blend in butter with Pastry Tool and mix until crumbly.
3. Add in egg and water and mix until well incorporated
4. Divide mixture and roll into 2-3 balls (one for each crust or topping).
5. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
6. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
7. Remove top parchment/wax paper and Slip hand gently under the bottom paper to flip into pie tin… carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together and it will look great!
8. Crimp edges of crust to make a decorative edge… or top with an additional crust layer after adding your pie filling.
9. Pierce bottom slightly with fork (and slit top layer with knife to vent).
10. Pre-Bake for approx. 15 minutes at 425 degrees if you need a pre-baked pie crust for your recipe or you may par-bake the crust for 5-7 minutes to firm up the crust prior to adding filling. 
11. This crust can be prepared in advance & stored in the fridge or freezer (empty or filled) until you are ready to bake.
12.  This is a great resource https://alittleinsanity.com/gluten-free-pie-crust-recipe/
    

GF oat waffles

 Ingredients

• 1 ½ cups oat flour (you can just grind about 1.5 c of oats in a food processor)
  
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

• ¾ cup room temperature milk (I used almond milk, but any kind should work)
  
• 5 tablespoons unsalted butter, melted or oil makes them crispier (canola is good)
  
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional choc chips, pecans, etc 
  

Directions

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted butter, eggs, maple syrup and vanilla extract. (If fat solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients or vice versa and stir. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.
3. Once 10 minutes is up, give the batter one more swirl and pour onto heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

 

GF pancakes (low fodmap)

 Ingredients

• 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
• 2 T chia seeds 
• 1 T ground flax seed (try more)
• 1 T granulated sugar (could try brown sugar or maple syrup)
  
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 t cinnamon
• pecans, walnuts or other nuts optional (or choc chips)
  

•  1 egg
• 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
  
• 1/4 C oil (I used canola)
• 1 t vanilla
  

 Directions

1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
2. Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
3. Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.

 

Biscuits and Sausage gravy

 Biscuits

 

2 c flour

3 t baking powder

1 T sugar

1 t salt

1/4 t pepper

4 T cold butter (or 3 T butter and 1 T shortening)

3/4 c 2% milk

Gravy

 

1 lb ground pork sausage (sage, maple, or whatever you like)

1/4 c flour

2.5-3 c 2% milk

1 T maple syrup

1/2 t salt

1/4 t sage

1/4 t pepper

1. Mix flour, baking powder, sugar, salt, and pepper. Cut in butter. Add milk, stir until moistened. Turn onto a lightly floured surface and knead 8-10 times. Pt or roll dough to 1 in thickness and cut with floured 2 in biscuit cutter or top of glass. Place 1 in apart on ungreased baking sheet. 

2. Bake at 400 degrees for 14-17 min (until golden). 

3. Meanwhile cook sausage in skillet over medium, breaking into crumbles. Stir in flour until blended, then stir in milk. Boil, stirring constantly until thickened (3-5 min). Stir in remaining ingredients and serve with biscuits.