I have had an onslaught of people recently ask me for Gluten free recipes and foods. Today, hundreds of people suffer from Gluten sensitivity and Celiac disease, leaving us unsure of what or how to eat these days! Gluten is found EVERYWHERE!
A friend of mine, Mrs. Loretta Baker, has recently gotten her whole family gluten free after one of her children has had a tough bout with gluten sensitivity. Though I haven’t tried these recipes, she is a wonderful cook and I trust her recipes thoroughly. So, I’ll be sending a few recipes each week. If you have favorite gluten free recipes, please send them along!
So, I couldn’t resist – why not the fun recipe first? This is the pizza crust that the entire family has raved about! Now, her non-gluten-free kids ask for this crust over the regular one!
3 cups gluten free flour blend (your choice)
1 1/2 tsp. xanthan gum
3/4 tsp. salt
2 tbsp. rapid yeast
1-1 1/2 cups warm water, divided
2 eggs, lightly beaten
3 tbsp. extra-virgin olive oil
1 tsp. cider vinegar
Preheat oven to 400 degrees. Lightly oil large pizza pans or cookie sheets and sprinkle with gluten free cornmeal. Combine dry ingredients in mixing bowl. Add 1 cup water, eggs, oil and vinegar. Beat ingredients with paddle attachment (not whisk), on medium high speed for 5 minutes. adding more water until mixture is smooth but not soupy. Spoon dough onto prepared pan with oiled hands, press crust into desired shape and thickness. Place in preheated oven and pre-bake for 10 minutes. Remove from oven and lightly spread with gluten free sauce and your favorite toppings. Return to oven and bake until cheese is melted and bottom of crust is golden.
My non-gluten-free eaters have proclaimed this their favorite pizza crust ever. I use a bean flour blend taken from “The Gluten Free Gourmet Bakes Bread” for my flour. It calls for 2/3 parts Garfava bean flour (I use have pinto bean and half garbanzo bean that I grind myself). 1/3 part sorghum flour (I don’t always use this), 1 part cornstarch and 1 part tapioca flour. The pizza crust recipe was taken from the magazine “Living Without” which specializes in information for people on allergy or gluten free diets.
Recipe from: Loretta Baker, Mississippi