Chicago Deep Dish Gluten Free

Chicago Deep Dish

 

My kids love pizza and recently we were talking about Chicago Style Pizza.  They had never tried it before so I decided to take a shot at making some gluten free.  I reviewed lots of recipes online, but decided on a simple one using the Betty Crocker gluten free rice flour blend.  Although my crust didn’t rise too much (I only gave it an hour so next time I’ll try it longer) the result was one of the best gluten free pizzas we’ve had as a family.  The kids and everyone in attendance loved it.

Ingredients

2 cups all-purpose gluten-free flour
1 1/2 teaspoons xanthan gum
1/4 cup coarsely ground yellow cornmeal
1 tablespoon active dry yeast
1 tablespoon sugar
2 teaspoons kosher salt
4 tablespoons canola (or other neutral) oil
3/4 cup warm water (about 100° F)
1 to 2 tablespoons extra virgin olive oil for drizzling

Directions

  •  In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, cornmeal, yeast, sugar and salt and stir or pulse to combine.
  •  To the flour mixture, add the 4 tablespoons of canola oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
  •  Place the dough in another medium-size bowl and drizzle it with the olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until it is about 1 1/2 times its original volume (about 1 hour or more).
  •  After the dough has risen, wrap it in plastic wrap and chill for at least an hour.
  •  When you are ready to make the pizza, preheat your oven to 425° F. Grease well with canola oil a 12 inch round baking dish or a cast iron skillet if you have it.
  • Press the pizza dough evenly into the bottom of the pan and up the sides, leaving a small clean edge toward the top of the pan so there aren’t exposed edges that can burn easily during baking. The corn meal will have made the pizza dough much less smooth and pliable than ideal, but it is worth it for the taste in the final product. Trust me.
  •  To assemble the pizza, use whatever ingredients you like. Slather the bottom and sides of the crust with softened unsalted butter. This will give the crust a nice buttery taste.  Then layer in slices of cheese of provolone cheese then whatever else you like (I used cooked italian bulk sausage, pepperoni, fresh basil, bacon fresh sliced tomatoes, & mozzarella cheese), cover with tomato sauce and a thin layer of finely grated Parmesan cheese.
  •  Tent the pan with aluminum foil, and place it in the center of the preheated oven.
  • Bake for 20 minutes, uncover, and bake again until the sauce and cheese are bubbling and the crust is nicely browned (about another 10 minutes).
  • Cool in the pan for at least 10 to 15 minutes. Serve right away.

I made a homemade pizza sauce for my pie using these ingredients:

28 oz can crushed tomatoes

1 medium white onion diced

2 large garlic cloves, minced

2 tsp dried oregano

1 tsp granulated garlic

1 T dried italian seasoning

1/4 tsp crushed red pepper flake

pinch of sugar

1/2 c water

Put everything in the pot and simmer for a good hour for the sauce.

 

Gluten Free Irish Car Bomb Cupcakes

 

Irish Car Bomb Cupcakes

 

I took a shortcut with these cupcakes and they came out really good.  I don’t like beer so I opted to just make a plain chocolate cake with a whiskey ganache and a Bailey’s frosting.  These will satisfy any little leprechaun!

Cupcake Ingredients:

Betty Crocker Gluten Free Chocolate Cake Mix

1/3 c sour cream

3 eggs

1 cup water

Prepare cake batter as directed, but add sour cream.  This gives you a really moist cake.  Pour the cake batter in large or mini muffin tins.  I sprayed my muffin tins with non-stick spray and then put the cupcakes in pretty cupcake wrappers after they cooled.  Bake regular size cupcakes for 20-24 minutes in 325F oven.  Mini cupcakes take about 15-16 minutes.  Let the cupcake cool and then work on the ganache.

For the Whiskey Ganache:

8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Taste as you add whiskey a little at a time to make sure you don’t overdo it.  Let the ganache cool until thick but still soft enough to be piped or spooned into large hollowed cupcakes.  For the mini cupcakes I dipped them into the ganache and left the cupcakes whole.

Let the ganache set and then make your frosting.

For the Baileys Frosting:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with green sprinkles.  Store the cupcakes in an airtight container.

Cheddar Bay Biscuits

Cheddar Bay Biscuits

 

You remember those yummy biscuits they serve at Red Lobster?  You know the ones that tasted so yummy you could make a meal out of just those, well I found a good gluten free recipe that tastes very close to the real deal.  Try them at home and let me know your thoughts.

 

Ingredients:

2 cups Gluten Free Bisquick

5 tablespoons cold diced unsalted butter
1 1/2 cups shredded cheddar jack cheese
3 eggs
2/3 cup heavy cream
4 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 teaspoon Old bay seasoning
1/2 teaspoon dried parsley

Instructions:

Preheat oven to 400° F. First step is the wet ingredients for the biscuits. Mix eggs and heavy cream together, stirring until eggs are broken and everything is well blended. In a separate bowl add your 2 cups of Gluten Free Bisquick and add in cold butter using a pastry cutter or I used a large fork. Blend together until you have a coarse crumbly mixture and the butter is not visible. Add cheese into the dry mixture then add your wet ingredients until a soft dough forms.

Now make the seasoned butter which makes these taste so much like the Red Lobster version. In a new bowl blend melted butter, Old Bay seasoning, garlic powder and parsley, set aside to use later.

Drop the biscuits onto a cookie sheet and round the edges I used a regular spoon. Bake for about 12 minutes then take the biscuits out and brush on  a thick layer of the seasoned butter then bake for an additional 3 to 5 minutes. Biscuits should be a light golden brown color. This made about 22 biscuits. These are best served immediately but also delicious the next day.

Cinnamon Bundt Cake

Bundt Cake

 

Don’t you love the feeling of fall in the air?  The smell of the cinnamon brooms as you walk into the grocery story always entices me.  This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious.  The cake was very moist and so easy to make.  I was disappointed with the icing glaze recipe that was listed with the cake.  I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too.  I’m adding a different glaze recipe to this that should work better.

 

Ingredients

For the Cake

  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1¼ cup granulated sugar
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon (Vietnamese if you have it)
  • ⅓ cup butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup

For the Glaze

  • 1 tsp butter
  • 1 1/2 c confectioners sugar
  • 2 1/2 tsp milk
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. In a small bowl combine the dry ingredients.
  2. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
  3. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
  4. Spoon the batter into a sprayed or greased bundt pan.
  5. Bake at 325° for 50 minutes.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Melt butter for glaze and then add the rest of glaze ingredients.  Drizzle glaze over cooled cake.

 

 

Pillsbury Gluten Free Cookie Dough

 

Pillsbury

The dough boy has come out with three gluten-free products:  chocolate chip cookie dough, pizza crust and pie crust.  I decided to try the cookie dough over the weekend.  The tub, found in your grocer’s refrigerated case, cost around $4.50 and will make approximately two dozen very small cookies.  The instructions on the tub tell you to scoop the dough by the tablespoon onto a cookie sheet.

After baking, this is what you get – tiny bite size morsels of yumminess.

Cookies

 

If you were a fan of the pillsbury cookie dough prior to going gluten-free then you should enjoy this product.  The taste and texture are very similiar if memory serves me.

After doing some research it would appear that Pillsbury does not make these products in a gluten-free dedicated facility; therefore if you have been diagnosed with celiac disease these cookies may have trace amounts of gluten in them.  For those that have gluten insensitivity these cookies might just hit the spot.

Gluten Free Empanadas

 

Empanadas

We took a trip to Puerto Rico this weekend in our kitchen with beef empanadas, beans and rice and a plantain puree.  The food was really delicious.  I was especially pleased with how well this gluten-free dough held together.  The dough is made with a little white wine, but don’t worry the alcohol cooks out before you make the dough.   I can see this dough recipe being used to make apple cinnamon empanadas in the future.

Ingredients

  • ½ cup dry white wine (e.g., Pinot Grigio, Chardonnay)
  • ½ cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons nonhydrogenated vegetable shortening
  • 2 cups high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 3 to 4 tablespoons milk or cream (low-fat is fine, nonfat is not, nondairy substitute is fine)

Instructions

  1. In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Heat over medium heat until the butter is melted and the mixture is simmering (about 3 to 4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together (it will happen quickly). Add the milk/cream by the tablespoonful, and knead into the dough until it is smooth.
  2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
  3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
  4. After the dough has rested, roll until it is about ⅛-inch thick (the width of a nickel), and use a 3-inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds.

Notes

Bean flour blends are not true all-purpose gluten-free flours. Pamela’s baking mix and Pamela’s bread mix are not all-purpose gluten-free flours, nor were they meant to be. They have all sorts of additional ingredients, like baking powder, baking soda and sugar, and then yeast and sugar, respectively. Yes, you really do need the wine for flavor. It’s worth opening a bottle.

Fill with your favorite filling.  Our beef filling recipe is below.

Empanada Filling
1 tablespoons olive oil
1/2 pound ground beef
1/2 tablespoon garlic salt
1 tablespoons tomato paste
1 tablespoons vinegar
1 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying

Aioli Dip:
1/2 cup real mayonnaise, such as Kraft
1/2 tablespoon adobo sauce
Juice of 1/4 lime

For the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Gluten Free Shortbread Cookies

Shortbread

I made this butter slightly salty shortbread cookies over the weekend and I was really pleased with how they turned out.  The key to making these cookies stay really pretty is chilling the dough before rolling it out and chilling the cookies for a few minutes before baking them in the oven.  You could add finely chopped pecans, lemon zest, finely ground lavender or a host of other flavorings to this dough so be creative.

Ingredients:

  • 5 1/3 ounces (1 1/3 cups) white rice flour
  • 2.5 ounces (1/2 cup) sweet rice flour
  • 2 ounces (1/2 cup) cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (this prevents the cookies from spreading)
  • 7 ounces (14 tablespoons) butter, softened
  • 5 1/4 ounces (3/4 cup) granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.

Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk or log shape. Wrap dough in plastic wrap and chill for 30 minutes.  Once chilled use a rolling pin to roll dough out, about 1/4-inch thick. Make sure you measure this.  I though I had rolled it out to this thickness, but when comparing it to a ruler my dough was 1/8 inch thick.  Cut using a cookie cutter dusted with flour and place cookies on prepared baking sheet, about two inches apart. Chill cut cookies for 5-10 minutes before baking.  Bake until cookies are lightly golden brown on the edges and aromatic, about 20-25 minutes.

 

Bacon & Broccoli Rice Bowl

bacon

I made this simple asian style rice bowl a few weeks ago and now I’m addicted.  What’s better than rice, broccoli and bacon all combined into a delicious bowl topped with an fried egg over easy?  Not much in my book.  This dish is quick to put together and makes a great lunch or dinner option for those days when you need something easy.

Ingredients
2 cups white rice
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 tablespoons gluten-free soy sauce
1 1/2 teaspoons sesame oil
4 large eggs
Kosher salt
3 tablespoons chopped fresh cilantro
2 scallions, sliced
2 tablespoons chopped pickled jalapenos

 
Directions
Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve.

Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices.

Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.  Serve with additional soy sauce as needed.

Ali’s Gluten Free Chocolate Chip Cookies

Ali's

My co-workers were so kind as to bring back a gluten-free cookie for me try today.  This was one big cookie.  It was about 3 inches wide and about an inch thick.  This cookie was moist and filled with great chocolate chip flavor.  It reminded me of the gluten filled cookies I used to enjoy.  I could certainly taste that this cookie was fresh and it was filled with semi-sweet chocolate goodness.   Upon visiting Ali’s website I noticed that some of her cookies were featured on Rachel Ray.  Not all Ali’s cookies are gluten free, but she does ship one dozen chocolate chip cookies or a 12″ gluten free cookie cake that can serve 12-14 people.

If you get a chance check out her site SHIPACOOKIE.COM.  It will be well worth your time.

 

Cookie

 

Orange Chicken

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Ready for some delicious gluten free take out?  I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten.  You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess.  Serve this with some steamed rice and you are all set.

Ingredients:

  •  2lbs boneless skinless chicken, chopped into bite sized pieces
  • 1 large egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 1/2 cup cornstarch, plus 1 tablespoon
  • 1/4 cup white rice flour ( I used Bob’s Red Mill)
  • 1 tablespoon ginger-root, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chill pepper
  • 1/4 cup green onion, chopped
  • 1 tablespoon white wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon sesame oil

Orange Sauce

  • 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • zest of 1 orange
  • Mix ingredients for orange sauce in a small bowl and set aside.  Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil.  Mix well.  Stir cornstarch and flour together and add chicken pieces, stirring to coat.  Heat oil for deep-frying in wok or dutch oven to 375 degrees.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat.  Add 1 tablespoon oil and then add ginger and garlic.  Stir-fry until fragrant; about 10 seconds.  Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened.  Stir in sesame oil and orange zest if desired.