Monday, August 5, 2013

Pizza Crust Mix




I have always been pretty dead set against making mixes of flours.  However, we have not changed flours for at least 5 years now.  We also have several recipes that we regularly use.  SO, in addition to my Pancake Mix, I am now making a mix for the pizza dough.  We use it for pizza every other Friday and for hamburger buns on the off Fridays. Used enough to justify making a mix.  This amount of mix will make about 15 pizzas.
Pizza Crust

12 cup Rice Flour
6 cups Sorghum Flour
6 cups Tapioca Flour
6 cups Amaranth Flour
3/4 cup Gelatin
1/2 cup + 2 TBSP Guar Gum
4 TBSP Granulated Onion
2 TBSP Granulated Garlic
1/2 cup Italian Blend seasoning
4 TBSP tsp Baking Soda
2 TBSP Cream of Tartar
4 TBSP Salt
 
Mix all ingredients together in a large bowl or bucket.  I use a 3 gallon bucket to mix in and then transfer it to a container that is about 2.5 gallons. But just as easily you could store it in the same bucket, it just makes it easier to make sure it is thoroughly mixed if you are transferring the mix.  I don't worry about how the ingredients, but I do mix together after every 2 or 3 additions.  Then give it a good mix together at the end.

To use the Mix:

2 cups Mix
2 TBSP Fresh Ground Flax
1  TBSP Oil
1/4 cup Egg Whites or 2 eggs
1.5 cups water
* * * *
OPTIONAL
2 tsp Yeast
2 TBSP Warm Water
1 TBSP Sugar

1) If you are going to use the yeast option, mix last 3 ingredients together first and set aside while you mix the dry ingredients together in another bowl and create a well in it too add the wet ingredients in.  DO NOT add dry wet ingredients to the dry ingredients until the yeast mixture is ready to use (if you are using the option).  
2) Add the wet ingredients give it a QUICK mix (I actually put all ingredients into my Ninja and blend it on the dough option for 30 seconds). 
3) Pour into a 16 in pizza pan.   
4) Bake 350 for 23. minutes.

Tuesday, April 16, 2013

Chicken Alfredo w/ Coconut Milk Sauce


This was, in the words of my 9 year old, so "yummy and delicious" that I had to put it up without a picture.  My intentions for the dish was no more than dinner tonight, no blog post was in the order, so I came out without a picture.  But I will post one next time I make it.

 Chicken Alfredo
 
3 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
1 tablespoon tapioca flour
19 oz Mae Ploy Coconut Milk
1/2 tsp sea salt
1/4 tsp Onion Powder
3 tablespoons chopped fresh parsley
*  *  *  *
5 Medium Chicken breasts, seared in skillet and sliced thin
12 ounces noodles, cooked
Freshly ground pepper

1) Melt butter in skillet and add minced garlic and lemon zest. Cook til garlic is soft.
2) Add tapioca flour and stir til incorporated then add coconut milk, salt, and onion powder. Cook til mixture thickens.
3) Turn off heat and add fresh chopped parsley, and pepper to taste.

Serve by plating noodles and spooning sauce over noodles and laying chicken slices over the sauce.  If there are Dairy Lovers in the house, parmesan cheese sprinkled over the top would fit nicely.

Monday, March 4, 2013

Home-Made Bisquick Mix and Pancakes


In my humble opinion, regardless of your nutritional needs- there should be a minimal variation in cost.  It just doesn't seem right that just because you change the dominant grain, the price doubles or triples.  In a perfect world- right? Well, while the prices are high, I will still seek substitutions that are more economically sound for the wallet.  No offense Betty Crocker, but I can make an equivalent much cheaper...

Home-Made Bisquick Mix:

12 Cups Rice Flour
5 1/2 Cups Tapioca Starch
1/2 Cup + 2 TBSP Sugar
1/3 cup + 2/3 TSP Xanthan Gum
7 TBSP Baking Powder
2 TBSP + 1 1/2 TSP Baking Soda
2 1/2 TSP Salt

You'll need a 6 qt container to store it in and an even larger bowl to mix it all together in.  I measure out the ingredients first and then mix small amounts of each together til all the ingredients are combined.  You can use it for any recipe that you would usually use the Betty Crocker Gluten Free BisQuick for.

My Pancakes:

1 Cup mix
1 TBSP Sugar
3/4 TSP Pumpkin Spice (Spice mix containing Cinnamon, Nutmeg, Ginger, etc)
1 Cup Rice Milk
1 Egg

1) Mix dry ingredients in a bowl making a well in the middle.
2) Add egg and lightly mix with some of the dry ingredients before adding the Rice Milk.
3) Make the Pancakes and enjoy!  Serves 1 or 2.