Gluten Free, Soy Free, Nut Free, Dairy Free Pizza

 I have been branching out and trying raised doughs.  Gluten Free dough require different treatment than gluten dough.  This was closest to my parents pizza. Maybe I can continue the tradition of homemade pizza.

400 degrees F
4-5 individual pizzas  (18-20 min cook) or a large rectangle (30 min).

1 1/2 c warm water
1 packet yeast (2 1/4 tsp)
1 tsp sugar
1 1/3 rice flour (plus plenty for dough prep)
1 cup tapioca flour
1/2 tsp xangthum gum
1 tsp salt
olive oil

• Combine water, sugar, and stir. Dump yeast on top, do not stir. Set aside for 10 min (timer).
• Combine dry ingredients in a  large mixing bowl and stir with fork. Prepare table top with light dusting of rice flour.
• Once Yeast has mostly proofed (gone from pellets to foamy mush), add to flour mixture and stir.  Dough will be sticky and not able to hold its shape. Turn onto lightly prepared table top and knead until able to form into a ball (adding rice flour a sprinkle at a time as needed). Coat in olive oil and place in bowl covered by clean damp cloth to raise for 2 hrs
• Punch dough down and raise for another 30 min. Preheat oven 400 F
• Coast pizza pan or cookie sheet with olive oil. wet hands and work dough into flat desired shape.  Top with desired toppings. Bake.  Pizza is done when spatula inserted underneath edge lifts pizza to center.

Notes
There is not much chance to knead this dough to activate the yeast so make sure that the water is very warm but not scalding. Also, drying out of the dough while raising is high risk.  I did oiled plastic wrap, but it still dried out around the edges. Toppings: sweet tomato sauce, cheese (not on my non-dairy child's), olives, pineapple, chicken brautt (pepper), onion, peppers.

Gluten-Free Pumpkin Chip Cookies

Gluten-free, Soy-free, Nut-free, Low dairy

 Pumpkin chip cookies are my husband's favorite, and one of those treats that my mom would pick up at the grocery store if we were good. Good memories that i wanted to continue even with new diet restrictions. These certainly revile sore baked, but then most things home made do.

 350 F 10-14 min

1 cup pumpkin
3/4 cup sugar
1/2 cup oil
1 egg
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 cups flour (1 1/4 cup brown rice flour, 3/4 cup tapioca flour, 1/2 tsp xanthum gum powder)
1 cup chocolate chips

Combine wet ingredients in large bowl: pumpkin, sugar, oil, egg, vanilla.
Combine dry ingredients in seperate bowl and stir until well combined: flours, salt, cinnamon, baking powder, baking soda.
Add dry to wet gradually, stirring until just combined.  Add Chocolate chips.
Spoon drop onto cookie sheet and place in heated oven. Bake 350 until structure to middle of cookie felt.  Remove and allow to continue to bake a few minutes on the pan, before removing to cooling rack (or just eat).
Notes:
I have stirred these by hand and with my Kitchenaide.  If one bowl is preferable, mix all wet  ingredients well and combine dry in order listed. I know for regular flour yo have to be very careful not to over mix or the cookie (or pumpkin bread) will fall.  These do not visibly brown but loose their shine as they are baked.  More or less chocolate chips can be used depending on how you like your cookies.  I prefer semi-sweet chocolates.  If omitting chocolate they may need a drizzle of honey or agave nectar after baking.

Island Burger Rice

Gluten Free, Soy free, Nut Free, Low Dairy

In trying to find variety with my rice dishes I came up with this recipe.  It is similar to a hawaiian haystack but with hamburger gravy.  To add some health, there are some beans masked in this recipe.

Cooked rice
1 lb ground beef
1 TBS garlic, minced (or 1 and 1/2 tsp dehydrated)
1 large onion, diced (1/3 cup dehydrated)
1-15 oz can beans, drained and rinsed (red or pinto)
2 cup milk alternative (goats milk) or water
1/2 tsp turmeric
1 TBS beef bullion
1 TBS balsamic vinegar
1 can pineapple, drained
1 can Olives, sliced
Parmesan Cheese (optional)

Cook Riced
Heat medium sauce pan over medium high heat.  Add raw meat, garlic and onions.  Cook until no pink.  Dump into colander and rinse with hot water. 
Meanwhile, add beans (remember drained) milk alternative, turmeric, beef bullion, balsamic vinegar. Blend until smooth.  Add to hot skillet while meat is draining.   Cook a minute before adding beef mixture.  Beans will thicken sauce.  Adjust seasonings to taste. Add salt and pepper.  Bring to simmer stirring frequently until warmed through and begins to thicken. 
Serve over warm rice, top with pineapple, olives and Parmesan Cheese.

Notes:
The bullion, garlic and onions help overpower the beans flavor.  Rinsing beans removes a great deal of the beany taste and salt.  The bullion and Parmesan in this dish makes up for the salt, so I typically just pepper mine.  Try adding more Parmesan if not salty enough, it will add some calcium with that salty savor.  The turmeric can be omitted, but i find it really enhances the flavor for the bullion and meat (it reminds me of packaged stuffing seasoning).  Beef bullion and balsamic vinegar are my go to combo to substitute for soy sauce or Worcestershire sauce in a recipe (the more bullion the better).

Breadless Sloppy Joe

Gluten Free, Soy free, Nut free, Dairy free

You could through this on a gluten-free bun, but it is delicious by itself.  I make this ahead and reheat for a quick protein.  Plus, no bun means you can have more baked steak fries.  Mmmm

1 lb lean ground beef
1 TBS dehydrated onions
1/2 garlic, minced dehydrated
1 TBS bell peppers, dehydrated
1 or 2-14 oz cans beans (black, red), drained and rinsed
1/2 cup vegetable or tomato juice
1 TBS vinegar (apple cider)
1/2 cup ketchup
1/4 cup brown sugar
1 TBS yellow mustard

Brown ground beef with onions and garlic and bell peppers.  Once meat is browned, add rest of ingredients.  Cook until heated through.

Notes: 
BBQ sauce can replace the brown sugar, ketchup and vinegar.
Bell peppers are a must for this, and the mustard.
Tastes great with any chips

Gluten Free Blueberry Banana Muffins

Gluten Free, Soy free, Nut free, Low Dairy

Freeze to prevent crumbling.  Warm up on counter or microwave a few seconds.  Really a "quick bread," the bananas are the glue and sweet that hold this together.

Bake 350 degrees F
25 min
Yield 12 large or 24 (as seen above) regular muffins

3/4 cup mashed ripe bananas (about 2 medium)
3/4 cup + 2 T milk alternative (goats milk)
1 tsp vinegar
1/4 cup maple syrup
1 tsp vanilla
1/4 cup canola oil
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup tapioca flour
5 TBS or less brown sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup fresh or frozen blueberries

Preheat oven 350 and grease muffin tins with desired method (bottom and sides)
In medium to large glass measuring cup, mash bananas.  should measure 3/4 cup, adjust as needed.
Add to large mixing bowl and combine wet ingredients.  In separate medium bowl combine dry ingredients.  Add dry mixture to wet 1cup at a time, stirring until almost combined before adding more (helps it not be too heavy).  Gently fold in blueberries (don't release juices). Fill muffin tins 3/4 full for large or 1/2 full for regular. Bake until no longer doughy.  Remove from oven, cool in pain 5-8 min then loosen and place on cooling rack 15 min. 

Notes:

Buckwheat flour can be sub-ed for any medium weight flour or half brown rice flour and tapioca flour. You could combine all the wet in the glass measuring cup, then add gradually to dry.  Just make sure you scrape around the bottom and do not over mix, or might be stuck with a brick muffin. If using frozen blueberries, only thaw enough to separate berries but not juices.  When the juices are lost so is the sweetness and the flavor.
Notes:
I usually use the extra mashed bananas instead of the extra TBS or milk alternative.

Cameron Rice

Gluten-Free, Soy-Free, Nut-Free, Low Dairy

We had some friends stay with us for a while and they had a delicious way of preparing Ramen Noodles. I made a few tweaks and now it is a favorite use of left over rice that is a GF equivalent. This is a great warm, savory dish.

1/2 cup cooked rice
1 tsp bullion (chicken)
3/4 cup water
1 tsp lemon juice
Parmesan, grated

Place cold rice in microwave safe bowl, sprinkle with bullion.  Pour water around outer edge of the rice.  add lemon juice.  Microwave about 1min 30 sec or until bottom of bowl is warm.  Rice should be rehydrated.  Sprinkle with desired amount of Parmesan, and serve.

Notes:
I like to leave some of the bullion on the rice as it heats which is why I pour the water around the edge, about half of the bullion gets in the water. To reduce chance of soy use chicken broth or avoid MSG or Hydrogenated Soy protein in the bullion.

This recipe could be adapted for starting from scratch: Rice cooker
3 cups dry rice
4 cups water
4 tsp bullion
 After cooking Stir in:
4 tsp lemon
Top each serving with:
Parmesan
leaving some of the bullion on top of the rice.

Hot Birdseed

Gluten-free, Soy-Free, Nut-Free, Dairy-Free, Eggless

I love hot cereal, but found it hard to find enough variety with my new found food intolerances.  Then I found Millet, which is commonly found as a cheap filler in birdseed. Those small round grains are only 18 cents a pound at Winco, and they cook up similar to grits.  They are pretty thirsty, make sure they have plenty of water to soak up.

1 cup millet
4 cup water

Place in Rice cooker.  Once cooked, sprinkle with something sweet (brown sugar and raisins) and pour some milk alternative (Goats milk) and eat.

Notes:
Make sure grains are soft and well cooked.  They taste fine when they are a little drier, but they do not reheat well. Reheat with added liquid to rehydrate millet.  May wish to store in fridge with a bit of water. If desiring more granola texture, decrease water to 3 cups. A savory version can be done with butter and salt and pepper.