Embracing a Gluten Free Lifestyle

Living a Gluten Free lifestyle is possible with two young boys; a little overwhelming to begin with but over time as one starts to understand it all, like with everything, it does get easier.
Both of my boys have been diagnosed as gluten intolerant and so most of my cooking is gluten free.
The internet is a great option for so many recipes and tips - it is just sorting through it all to find what works for us that is the challenge. Then to have the boys love it is always great. I have found two recipes that I use continually...one is for a Gluten Free Flour Blend which I found on the Land O Lakes website.

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

The other is for a Gluten Free Pizza Crust...I found this one on-line as well at

Gluten-Free Pizza Crust Recipe - Make It Thick or Thin

http://glutenfreecooking.about.com/od/pizzasflatbreadswraps/r/GFPizzaCrust.htm

This gluten-free pizza crust recipe can be rolled out, just like traditional wheat dough. You can make a thin crusted New York style pizza or thick crusted Chicago style, you decide. Then load it with your favorite toppings.

Prep Time: 20 minutes           Cook Time: 5 minutes                        Total Time: 25 minutes

Ingredients:

·         3/4 cup Gluten Free All Purpose Flour Mix

·         3/4 cup tapioca flour

·         2 tablespoons dry buttermilk powder OR dry powdered milk OR Vance's Dari-Free Powder

·         1 teaspoon Agar-Agar powder (Vegan ) OR unflavored gelatin powder

·         1 teaspoon salt

·         2 teaspoons xanthan gum

·         1 package active dry yeast granules

·         1 teaspoons sugar OR 1/2 teaspoon honey OR agave nectar

·         2 teaspoons olive oil

·         1 1/2 teaspoons cider vinegar

·         1/2 cup lukewarm water (hot water will kill the yeast!)

·         Extra tapioca flour for rolling the pizza dough

·         Gluten Free cornmeal to sprinkle on baking sheet

Preparation:

Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.

1.    Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.

2.    Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.

3.    Mix on high speed for 3 to 4 minutes.

4.    Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

5.    Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.

6.    Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

7.    With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.

8.    Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.

9.    Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.

Yield: 1 large, or 2 medium or 3 small pizza crusts

Tip

A pizza stone creates crisp crusts by absorbing moisture in dough. If you like your pizzas crisp consider using a pizza stone.