Wednesday, October 27, 2010


Sweet Rice flour, Sweet White Sorghum flour, Corn flour, Tapioca flour, Potato starch, All purpose baking flour (g-free), Corn starch, Brown Rice flour, Teff flour, Garbanzo & Fava flour, Xantan Gum, Guar Gum and not pictured is Almond flour.
Who would have believed all these flours would be needed to take the place of wheat flour?


thin crust pizza
So this is the 2nd Gluten-free Girl and the Chef pizza recipe I have made.  The other one which is earlier in my blogging is a thicker crust.  This crust is really nice.  Probably will be my go to crust, especially since I can make it the day before and then bake it off when I am ready to eat it.  Further it makes 2 crusts so this seems like great for left overs or company.  I topped it simply with basil marinara, about 5 oz of mozzarella cheese, olives and pancetta.  I baked the crust alone for about 18 minutes at 505*.  Then about 10 min or til the cheese was melted on the pie.  While this crust is not elastic at all and I would definitely recommend rolling it on plastic wrap as Gluten-free Girl recommends.  Thank you Shauna and Danny for all the time and effort you put into your recipes.  More than that THANK YOU for showing me that even gluten free I can enjoy cooking again.  
uncooked pizza crust

Sunday, October 17, 2010


Quiche... well I guess not technically quiche since there is no crust.  Anyhow I am feeling lousy... still glutenized from Friday.  So made my version of quiche and baked some chicken.  My "quiche" is usually decent but today it is especially enjoyable.     I can tell you about what I put in it
10 eggs and about
1 T of mustard and about 
1/2 c of cream and about
4 oz cream cheese and
1/2 tsp of herbamare .... all mixed
1.5 cups of cheddar cheese covering the bottom of the baking dish and
 a big handful of spinach juliann'd
1 oz of mozzarella sprinkled on top of the egg mixture after it is poured over the cheese and spinach

And baked it at 350* for about 45 min... maybe an hr

Saturday, October 16, 2010

Pumpkin Soup

So Gluten-free Girl ... struck again!  Pumpkin Soup!  I started last night and finished it today. A number of veggies beyond the pumpkin.  It is topped off with just a drizzle of olive oil.  Shauna's recipe leaves part of it "chunky" and since I prefer a smoother soup I puree'd it all.  Yes I will be making this again.

Click here to find the "cookbook" I got the recipe out of.   Gluten-Free Girl and the Chef

Monday, October 11, 2010

printer poem

printer fatal error
new printer ordered
printer here
you not
could be days
could be ugly days
Oh yeah much fun

Saturday, October 9, 2010

Apple Clafoutis

So for years now I have basically given up baking.  Clear back into high school I would take an occasional  stress day and just bake.  Everything from cookies, to breads, to pies.  Mom liked it cause I always left the kitchen sparkling when I was in that mood.  Anyhow, since realizing I needed to be gluten free I have essentially given up cooking.  Recently I started following a blog Gluten-Free Girl and started ... dreaming of baking again.  So in the past few days since I received her books I have been baking.  Ahhh...
I had located this Apple Clafoutis at Living Without (and it is one of the free recipes).  One note if you decide to make it I would re-stir the 2/3's before adding it to the 1/3 already baking.  And on a personal note... don't forget the sugar until after it is all in the oven then try to add it.  This really seems to me to be like a crepe recipe over fruit of the season.
When I make this recipe with apples again I will add a little cinnamon.

Sunbutter cups

I found this recipe for a treat.  Very simple although just a little time consuming.   These aren't an immediate treat.  Kinda nice ... slow down make the chocolate... just don't want to swallow them as fast as buying them and not putting any effort into there making.


Thursday, October 7, 2010


So I have been collecting all these flours... I finally had enough to make gluten free pizza dough.  Oh can we just say YUMMMMMMM... sigh so so good.
It was baked about 8 minutes before adding the toppings.
Toppings are sauce out of a jar, a roma, about 4 oz of mozzarella and some fresh leaves of basil.