Gluten Free Whole Grain Pizza Crust

This gluten free pizza crust is also dairy free and does not contain soy, eggs, corn or bean flours.  The crust is crisp on the outside with a slight chew when you bite into it (just like pizza crust should be!).  My family (even the "gluten eaters") love this crust and I think your family will, too!  If you cannot eat dairy products, try topping your Gluten Free Pizza Crust with fresh sliced tomatoes and any of your favorite veggies.  Sprinkle with fresh herbs & garlic and drizzle with olive oil before popping it in the oven.  If you like, add a sprinkle of your favorite diary-free cheese (Daiya is a good one).  If you eat meat, try roasted chicken breast or sliced grilled steak for something a little different than the usual.  

Gluten Free Pizza Crust

1 cup warm water (between 90 - 110 degrees F)

2 1/4 teaspoons Active Dry Yeast (or one 7 gram package)

2 teaspoons honey

2 teaspoons brown sugar

3 Tablespoons Olive Oil

1 Tablespoon Mixed Italian Herbs

1/4 teaspoon Garlic Powder 

1/4 teaspoon Onion Powder

Pinch of Red Pepper Flakes

1 1/2 teaspoons salt

2 teaspoons Apple Cider Vinegar

3 Tablespoons Olive Oil

1 1/2 teaspoons guar gum

13 oz (by weight) Gluten Free Whole Grain Flour Blend (or 3 cups)

click here to find out how to make your own Whole Grain GF Flour Blend
Millet Meal for dusting pizza pan

• In a small bowl or glass measuring cup, combine warm water, yeast, honey & brown sugar.  Whisk together and set aside for about 5 minutes & allow yeast to proof (it will get foamy...if it doesn't foam up after 10 minutes, the yeast is inactive & you will need to get new yeast)
• In the bowl of a stand mixer (fitted with the paddle attachment), combine olive oil, Italian Herbs, apple cider vinegar, red pepper flake, salt & guar gum.
• Add the cup of proofed yeast (foamy yeast water)
• Mix on low until combined
• Slowly spoon in the Gluten Free Flour Blend a little at a time until well combined.  Start with the stand mixer on low and turn it up as more flour is added and the mixture gets thicker.
• Once all GF Flour has been added, turn the mixer on high and keep mixing for 3 or 4 minutes.  The dough should just resist the beater.  If the dough is too wet, add a bit more flour, 1 Tablespoon at a time.  The dough will be very sticky; this is okay. 
• Use a wet spatula to scrape down the sides of the bowl so the dough is in one lump.  Cover bowl with plastic wrap and leave in a warm, draft-free place to rise. OR - heat a mug of water in the microwave for a couple of minutes.  Put the bowl of dough in the microwave, along with the hot mug of water, and close the door.  Don't turn it on!  Just leave it there to rise.  
• Allow the pizza dough to rise for 30 minutes to an hour.  I find the longer I let it rise, the better it turns out.  If you are in a hurry, you can just let the dough sit for 5 or 10 minutes, but it will not rise as much and your resulting pizza crust will be more of a "cracker crust" style.  
• Preheat oven to 425 degrees F.
• Lightly oil a pizza stone or pizza pan (the stone seems to help the Gluten Free Crust brown better) and generously sprinkle Millet Meal all over the pan to prevent the crust from sticking (if you can eat corn, you can use corn meal here).  If you don't have a pizza stone or pan, you can use a 9x13 in. pan (a jelly roll pan works well; if you have a stoneware pan-use it!)
• Dust a little GF Flour over the top of the pizza dough mound while it is still in the bowl.  Using a wet or oiled spatula, turn the lump of dough out onto the pizza pan.
• Using a wet spatula (keep dipping in water so it doesn't stick to the dough) spread the dough out thinner and thinner until it covers most of the pan.  
• Sprinkle a bit more GF Flour over the surface of the dough and, using your hands, press the pizza dough until it is covering the whole pan and overlapping a bit.  If the dough tears, just use your fingers to push it back together (and a bit of water if you need it); it is very forgiving!
• Now, gently roll the edges up all the way around the pizza to form the edges.  Brush the rolled edges with a little olive oil and place in oven (preheated to 425 degrees) for 10 minutes to par-bake the crust before adding sauce or toppings.
• Remove the pizza crust from oven and allow to cool for a few minutes before topping (the sauce won't soak in as much if the crust is not as hot)
• Top slightly cooled pizza crust with whatever you like and then return to oven for 10 to 15 minutes, or until nicely browned and bubbly.  
• Enjoy!!

Gluten & Dairy Free Lemon Poppy Seed Muffins

Crunchy poppy seeds and a hint of cardamom make these lovely lemony muffins all the more lovely.....and yummy!

Gluten & Dairy Free Lemon Poppy Seed Muffins

1/2 cup Organic Coconut Oil, softened

3/4 cup Organic Sugar

2 Large Organic Eggs

6 oz or 1 1/2 cups Whole Grain Gluten Free Flour Blend

3/4 teaspoon guar gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 Tablespoons Poppy Seeds

1/4 teaspoon Salt

1/4 to 1/2 teaspoon Cardamom

1/2 cup Organic Light Coconut Milk

3 Tablespoons Lemon Juice

1 teaspoon vanilla

Zest of 2 Lemons

Preheat Oven to 350° F

• in the bowl of a stand mixer, cream softened coconut oil and sugar until well combined and somewhat fluffy (will not get as airy as butter and sugar will)
• add in eggs, one at a time and beat well to combine
• in another bowl, combine the gluten free flour blend, baking powder, baking soda, poppy seeds, lemon zest, salt, guar gum & cardamom; stir until there is are no lumps
• set stand mixer to low speed and slowly add the lemon zest & dry ingredients mix to the coconut oil & sugar mixture; alternate with the coconut milk until all flour & coconut milk has been incorporated into the mix
• add lemon juice and vanilla and beat mixture until smooth and fluffy (about a minute)
• spoon batter into muffin pan lined with paper cups; about 3/4 full;  sprinkle a little demerara sugar over each muffin
• bake for 20 to 25 minutes or until a toothpick come out clean
• makes 12 - 16 muffins

Gluten & Dairy Free Pumpkin Cake Donuts

My kids love these Gluten & Dairy Free Pumpkin Cake Donuts! These donuts are baked so you don't have to bother with messy vats of hot oil.  They will also register much lower on the 'Guilt Scale' since they aren't fried!

PUMPKIN CAKE DONUTS - GLUTEN & DAIRY FREE

8     OUNCES*  or  2 CUPS - WHOLE GRAIN GLUTEN FREE FLOUR BLEND

6     OUNCES    or  3/4 CUP - ORGANIC CANE SUGAR

1     TEASPOON SALT

2     TEASPOONS PUMPKIN PIE SPICE

2     TEASPOONS BAKING POWDER
1     TEASPOON GUAR GUM

3/4  CUP ORGANIC LIGHT COCONUT MILK

1     CUP CANNED ORGANIC PUMPKIN

2     LARGE ORGANIC EGGS

2     OUNCES or 4 TABLESPOONS - SOFTENED ORGANIC COCONUT OIL

GLAZE FOR DONUTS

1    CUP CONFECTIONERS SUGAR

1 - 2 TEASPOONS CINNAMON (optional)

2    TBS HOT WATER

* Measurements are provided in weight (ounces) for a more accurate measurement of certain ingredients.  A cup of flour can weigh between 4 and 6 ounces, so using weight as a measurement, especially for flour, can make a difference in the outcome of your recipe.  

PREHEAT OVEN TO 350°F

• Combine the flour, sugar, salt, guar gum, pumpkin pie spice & baking powder.  Set aside.
• In a mixing bowl, whisk together the coconut milk, pumpkin, eggs and coconut oil until well combined.
• Add dry ingredients to egg mixture and whisk until well incorporated. 
• Lightly oil a donut pan and (using a large pastry bag or a zip lock bag with one of the bottom corners snipped off) pipe into moulds - about 3/4 full
• Bake in preheated oven for 10 to 15 minutes, or until tops spring back when touched or toothpick comes out clean.
• Cool donuts in pan for a few minutes then turn out onto a wire rack.
• To make glaze for donuts, combine confectioner's sugar, cinnamon and hot water. Whisk well.
• Dip tops of cooled donuts in glaze.
• EAT!

Recipe makes 12 - 14 donuts.

Homemade Gluten Free Flour Tortillas!!

If you are getting tired of corn tortillas, give these GF Flour Tortillas a try!  They are easy to make and taste great!

Make your own Whole Grain Gluten Free Flour Blend!

You can make your own Gluten Free flour blend using your choice of Whole Grain Flours.  You have probably noticed that most "All Purpose" GF Flour Blends you find on the market are made primarily of white rice and various starches, with little to no nutritional value to speak of....not much on flavor, either!    Why not mix up your own blend?  It only take a few minutes and a flour sifter!  Here is a recipe for a nice mild flavored All Purpose GF Blend.


1     cup Whole Grain Sorghum Flour
1/2  cup Brown Rice Flour
1/2  cup Millet Flour
2/3  cup Tapioca Flour
1/3  cup Potato Starch
1/4  cup almond meal

Sift all flours and combine well.  Use cup for cup as substitute for regular gluten containing AP Flour.   Add 1/2 tsp Guar Gum or Xanthan Gum per cup of GF Flour Blend used in recipe.  If making yeast bread, use 1 tsp per cup of GF Flour Blend.

Store GF Flour Blend in an airtight container in the freezer.

Gluten Free article in the Oprah Magazine

Should You Go On A Gluten Free Diet? - The O Magazine

Articles, like this one in the Oprah Magazine (click on link above to read the article), help raise awareness about Celiac Disease and Gluten Sensitivity and Intolerance.  The article brings out that, unfortunately, much of the commercially prepared  gluten free foods on the market are seriously lacking in nutrition.  This is not because gluten free grains do not contain vitamins, minerals and proteins!  It is because most of the manufacturers are only using processed grains, like white rice flour and various starches.  There is so much more in the world of gluten free eating than white rice!  Some tasty and nutritious grains to try are Quinoa, Buckwheat, Sorghum, Millet and Teff, just to name a few.  What is your favorite?

Gluten-Free in the News!

NY Times: Gluten-Free: Flavor-Free No More

Gluten Free & Whole Grains

When most people first find out they must stick to a gluten free diet, they go into panic mode.  No more pizza!  No more bread!  No more cake or cookies!  The list goes on and on.  We do love our carbs, don't we?  Take away the wheat, though, and we are hard pressed to find those comfort foods we crave.  Ahh....the gluten free section at your local health food store or supermarket.  So many high priced, cardboard tasting, nutritionally devoid products to choose from.  Where to start?  Maybe try a mix to make at home?  A quick check of the ingredients list will usually reveal the same list:  WHITE RICE & STARCH...and not much else.  How about a little fiber and protein?  Enter bean & rice based flour mixes.  Yum.  Yum, that is, if you like a "beanie" after taste in your shortbread cookies and maybe a little intestinal discomfort to go with it.  Personally, I can do without.  And I do, and quite deliciously, I might add!  I think other Gluten Free Folk also want to eat food with wonderful taste and texture without waving "bye-bye" to quality and nutrients.  So, I have been baking and cooking and experimenting with whole grain gluten free flours for the past several years.  The recipes posted here are what I have come up with.  Please enjoy them in good health!