Gluten Free Pizza Crust

I've tried several pizza "crust" recipes and this one is definitely a keeper. Hubby said he would eat it again, gladly, and that is a ringing endorsement! He knows that if he doesn't tell the truth, he will have to eat it again.

 

1 cup Brown Rice Flour Mix

1/2 cup Buckwheat flour

1 tsp xanthan gum

1/2 tsp salt

2 tsp granulated sugar

1 packet (1/4 oz) dry quick-rise yeast

1 tsp olive oil

1/4 cup plus 1 tbsp water, heated to 110 degrees Farenheit

 

 

1. Mix all the dry ingredients together in a large bowl of electric mixer. Pour olive oil and warm water into mixing bowl; mix until just blended.

 

2. Scrape bowl and beaters, and then beat at high speed for 2 minutes.

 

3. Spoon dough into center of prepared pan (I used a round baking stone). Use a cake spatula to move dough from center to outer rim of pan. Make the dough as thin as possible.

 

4. Cover with a light cloth and let dough rise in a warm place for 30-40 minutes. Pizza crust should double in height.

 

5. Preheat oven to 425 degrees while pizza dough is rising.

 

6. Bake pizza in pan for 15-16 minutes. Pizza shoule be light golden in color. Remove from oven and cover with pizza sauce and topping of your choice. I used marinara sauce, spinach, mozzarella, and crisp bacon.

 

7. Return to oven and bake for an additional 10  minutes. Remove from oven and let rest for 3 minutes before slicing.



Gluten Free Vanilla Cupcakes

These are some seriously good cupcakes! Thank you Annalise Roberts.

 

 

1 cup granulated sugar

2 large eggs

1 1/4 cups Brown Rice Flour mix

1/4 tsp salt

1 1/4 tsp baking powder

1/2 tsp xanthan gum

1/2 cup canola oil

1/2 cup milk

1 tsp vanilla extract

 

 

1. Preheat oven to 350 degrees. Place cupcake liners ina 12-cupcake baking pan.

 

2. Beat eggs and sugar in a large bowl until mixture is light lemon in color.

 

3. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla, and beat at medium speed for 1 minute.

 

4. Pour batter into prepared pan. Place in center of oven and bake for about 15 - 18 minutes or until center springs back when touched lightly.

 

5. Cool on rack for 5 minutes. Remove cupcakes from pan onto wire rack and cool completely.

 

6. Frost with favorite frosting or glaze.

 

 

Note: This recipe can be halved. Cupcakes can be frozen up to three weeks.



Lemon-Lime Pound Cake

My sister's mention of using 7-Up in cakes during the 70s brought back many pleasant memories of the marathon baking that we used to do for Christmas as the Monsoon rains pounded the windows. And as luck would have it, Southern Living's February issued featured this Lemon-Lime Pound Cake on the front cover, tempting me -- "bake me ... bake me" ... it called out to me.  And this weekend I gave in.

1 1/2 cups (12 oz.) butter, softened

3 cups sugar

5 large eggs, room temperature

2 Tbsp. lemon zest

1 tsp. vanilla extract

3 cups all-purpose flour

1 cup lemon-lime soft drink (7-Up/Sprite)

1. Preheat oven to 350 degrees.

2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar and continue to beat until light and fluffy.

3. Add eggs, one at a time, beating until just blended. Stir in lemon zest and vanilla extract.

4. Add flour to butter mixture alternately with lemon-lime drink, beginning and ending with flour. Beat at low speed until just blended after each addition.

5. Pour into a greased and floured 10-inch Bundt pan.

6. Bake for 1 hour and 5 minutes or until a tooth pick inserted in center comes out clean. Check on cake after 40 minutes to make sure that cake doesn't brown too quickly (tent with foil if it does).

7. Cool cake in pan for 10 - 20 minutes; remove cake from pan and finish cooling on wire rack.

8. Sprinkle with powdered sugar or make a glaze with powdered sugar and lemon juice (I use 1 cup of powdered sugar and about 3 tsp. of lemon juice -- add a teaspoon at a time).