Pizza Competition - Sweet Freedom; Eating Allergen Free

One of the things I missed the most when I had to give up gluten and dairy was pizza.  Previously, Greg and I would have pizza of some kind every Sunday evening.  Thin and crispy, taco, Chicago style, Pizza Hut or Chef Boyardee, it didn't matter as long as it was chewy and covered in gooey cheese.  About eight months into my new way of eating, I was finally feeling great.  Pleased with my progress, I talked my doctor into letting me have "real" pizza for my birthday.  A week after my feeding frenzy, I had to call my doctor because I was as sick as I ever remembered being.  A month later I was still sick and regretting every bite.  When I asked my doctor why he let me do it, he said it was the only way I would believe just how bad my allergies really were.  In his defense, he tried to talk me out of it but could see I was determined to give it a try.  If you know me, then you know that he was fighting a losing battle.  Usually, once I make up my mind about something it's as good as done!  

Thankfully I learned my lesson and have cheated very few times since then.  However, I still missed pizza!  I tried to make gluten and dairy free versions but for many years, cheese alternatives tasted like rubber and gluten free crusts were more like eating crunchy bread sticks.  I finally gave up and relegated myself to a pizza-less life.   That is until my gluten free baking accomplice introduced me to a crust recipe that was chewy and delicious.  She was kind enough to share her recipe with me so that I can share it with you.  The shortening gives it the fat it needs for a thick crust that you can really sink your teeth into.  Cheese alternatives have come a long way too.  My personal favorite is a mozzarella style shred by a company called Daiya.  Now when I want pizza, I stop by Cascio's for my gluten free flour, fresh mushrooms, basil and spinach and head home to whip up my old (new) favorite! 

I'm including two different crust recipes that I've had great success with, give them both a try to see which works best for you.

Gluten Free Pizza Crust 1

Ingredients:

2 cups tapioca flour/starch

1 cup sorghum flour

1/2 cup brown rice flour

1/2 cup GF millet flour 

(or 4 cups of the gluten free flour mix of your choice)

3 teaspoons baking powder

2 teaspoons xanthan gum

1 teaspoon fine sea salt

3 tablespoons organic light brown sugar

1 1/4 cup warm water (between 110 - 115ºF)

1 teaspoon organic light brown sugar

1 packet (1/4 ounce) active dry yeast

1/4 cup good olive oil

1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)

1/4 teaspoon light tasting rice vinegar

Instructions:

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Proof the yeast in 1 cup warm water with a pinch of sugar.

Add the proofed yeast to the dry ingredients. Add the oil, eggs and vinegar.

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter.

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.

Set the pizza shells in a warm spot to rest and rise- about 15 minutes.

Preheat the oven to 400ºF.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden.

Remove from the oven. Preheat the broiler.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs.

Top with your choice of fresh vegetables and herbs.

Broil 4 to 5 minutes until cheese is nice and bubbly.

Tip:  If you use a different mixture of gluten free flours than listed above, I've found that you may have to add more water to the mix so that it mixes totally together and is smooth and sticky. 

Gluten Free Pizza Crust 2

2c rice flour

2c tapioca flour (these first two ingredients are those I substituted 'better batter" for)

2/3c dry milk powder or nondairy substitute (almond meal works here)

3-1/2t xanthan gum (not needed if better batter is used)

1t salt

2 t pizza seasonings (optional)

2T dry yeast granules

1c lukewarm water (105-115 degrees)

1T sugar

3T shortening

1/2c hot water

4 egg whites at room temperature

1. In a bowl of a heavy-duty mixer, put flours, milk powder, xanthan gum, and salt.

2. Meanwhile dissolve the yeast in the lukewarm water with the tablespoon of sugar added.

3. Melt the shortening in the hot water.

With the mixer on low, blend the dry ingredients, adding the seasoning if desired. Pour in the hot water and shortening, blending to mix. Add the egg whits, blend again, then add the yeast mixture.  Beat on high speed for 4 minutes. *note, I usually mix by hand until the texture resembles a more moist traditional pizza dough.

Spoon half the dough onto a greased cookie sheet or round pizza tin.  With your hand in a plastic bag (or with a moistened soup spoon) spread the dough out in a circle a bout 1/4" thick except at the edges.  Repeat with the second half of the dough.

Let rise 10 minutes then bake in preheated 400 degree oven 5-7 minutes before spreading you sauce and favorite toppings.  Bake 20-22 minutes.

Penne and Chicken with Garlic Cream Sauce

If you have not tried Dreamfields Pasta here is a recipe that will give you a good reason to give it a try.  All ingredients available at Cascio's.  Enjoy!

Ingredients:
8 ounces dried Dreamfields Penne Rigate (2 cups)
4 medium skinless, boneless chicken breast halves (about 1 pound total)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 large zucchini (10 to 12 ounces), halved lengthwise and sliced
2 cups fresh mushrooms, sliced
2 to 3 cloves garlic, minced
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 of an 8-ounce tub light cream cheese
1/4 cup dried tomatoes, chopped
1 to 2 tablespoons snipped fresh parsley
2 tablespoons shredded Parmesan or Romano cheese (optional)

Directions:

1. Sprinkle chicken with salt and pepper. Grill chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling.
2. Meanwhile, cook pasta according to package directions; drain. Return to pan; cover and keep warm. In a large skillet cook zucchini, mushrooms and garlic in warm oil over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta. In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat.
3. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired. Makes 4 servings.

Broiling Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling.

Makes 4 servings
Note: Chicken may be broiled instead of grilled. Preheat broiler. Place chicken on rack of broiler pan. Broil 4 inches from heat 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling.

Nutrition information per serving (1/4 of recipe): 470 calories; 41 g protein; 50 g total carbohydrates; 18 g digestible carbohydrates*; 14 g fat; 5 g saturated fat; 93 mg cholesterol; 566 mg sodium; 7 g total dietary fiber.

*When using Dreamfields Pasta in this recipe the digestible carbohydrates are 18 g per serving.

Berry Memories - Sweet Freedom; Eating Allergen Free

This is one of those recipes I have not tried at Dawn's house.  But be warned Mrs. Beals, that has to change!  These sound amazing.  I will bring the coffee! - Jodi

I don't want to rush the season (or my life for that matter) but the sneak peak we had at summer weather a few weeks ago has left me craving for more.  I'm one of those people who thinks 65 degrees and sunny calls for a light winter coat and hat.  I almost believe that it can never be too hot.  I may eat my words this summer but I do love hot weather! 

Some of my favorite memories are warm weather ones.  Picking berries of any kind has always been something I look forward to each summer.  There is something uniquely relaxing about the warm sun beating on your back while you listen to berries thump against the bottom of your pail and birds cawing for you to move away from their feast. 

A field of wild strawberries would ripen every June across from my house.  My sisters and I would pick these tiny jewels and my grandmother would turn them into sweet jam and topping for strawberry shortcake.  In August we would pick buckets of tart currents; our fingers and mouths stained red.  Another special memory is of my grandmother and her sister taking us to pick blackberries.  Neither of them ever wore anything but a dress.  But for this special occasion, much to our glee, both dressed in my grandfather's work pants and we headed off to the woods.  We came home scratched, tired, stained purple and our tummies full.  For the last several year's Greg and I have spent warm afternoons picking pounds and pounds of blueberries the size of small grapes.  Of all berries, blueberries are my favorite and the first sun baked berry that I pop in my mouth is always the best of the season. 

I know it's way too soon to pick blueberries but Cascio's has delicious berries in stock right now.  Blueberries are great fresh but they are also easy to use in a variety of recipes when frozen.  I like to spread them on a cookie sheet, freeze them for an hour or so then pour them into freezer bags.  This way they freeze individually and are easy to use not only in baking but for cereal too. 

Just one serving of blueberries provides almost 25% of the daily recommended requirement of vitamin C.  They're high in antioxidants and low in calories.  Blueberries  

have both anti-angling and anti- inflammatory properties, plus they work as a disease  preventative. 

Stop by Cascio's and pick up a carton of fresh blueberries!  If you don't eat them all before you get home, try my favorite recipe for blueberry muffins.

Frozen Blueberry Muffins

INGREDIENTS:

4 cups gluten free flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter alternative, softened

2 cups sugar

4 eggs

1 cup milk alternative

2 teaspoons vanilla extract

2 cups frozen blueberries, unthawed

TOPPING:

2 tablespoons sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

DIRECTIONS:

1.            In a large bowl, combine the gluten free flour, baking powder and salt. In a mixing bowl, cream butter alternative and sugar. Add eggs, milk alternative and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.  (I love the big deli sized muffins so I fill the muffin cups to the top and bake a few minutes longer.  If you do this you will only get about 18.)

Wrap the muffins in Press 'n Seal and pop them in the freezer for an easy breakfast or snack