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Nourishing Flourishing: Easy GF CF Socca Pizza Bread

by Guest in Featured Articles, Gluten Free, Recipes

Have you gotten on the socca bandwagon? Do you even know what socca is?  Unless you are well acquainted with French street fare, you might be lost. This ridiculously simple and tasty flatbread is quickly becoming ubiquitous in the gluten-free world — and with good reason. While gluten-free baking can, at times, be a bit more complicated than conventional flour recipes, this is remarkably easy. Socca can come together in literally 15 minutes. And it’s all thanks to chickpea flour, one of the most forgiving and versatile of all gluten-free flours!

This is perfect for the whole family, but especially for kiddos who love pizza crust, and delight in dipping, dunking, and acc-sauce-erizing their meals. The wedges are ideally suited for small hands; just add a side of marinara or pesto (or even tapenade for adults) and let the slathering begin! It can be a quick snack, an appetizer, or even a meal when served with a big salad.

Ingredients

  • 2 cups chickpea flour (aka garbanzo bean flour)
  • 1 teaspoon salt
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • ¼ cup chopped fresh green onion
  • 3 tablespoons extra virgin olive oil
  • 2 cups water

Recipe

1)     In a large bowl, mix together all the dry ingredients.

2)     Add water, and mix with a large fork until smooth (the consistency of pancake batter).

3)     Place a small, flat frying pan (I prefer cast iron) on the stove and pour in 1 tablespoon of oil. Turn heat to medium.

4)     Once pan has heated, pour 1/3 cup of batter into the pan, spreading with a spatula or spoon to cover the bottom of the pan.

5)     Like a pancake, when you can scrape around the edge and see that the bottom holds together and is visibly cooked (brown spots), flip the socca.

6)     Allow to cook through; if you want a crisper texture, flip each side twice.

7)     Cut into wedges or sticks and serve. Repeat with remaining batter.

As you can see, the number of steps in this recipe is quite misleading! It’s actually quite a simple and straightforward method; one that kids can easily help with! You can also take pride in the fact that this is high in protein, iron, fiber, and the antioxidant manganese – who knew gluten-free and casein-free could be so easy, delicious, and healthy?

From Katie Keller at NourishingFlourishing.com

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cookies1

My Man’s Belly: Chocolate Cookie Dough Ice Cream

by Guest in Featured Articles, Gluten Free, Recipes

My name is Pamela and I write a blog called My Man’s Belly.  I was so happy to be able to share these recipes with you.  I create all kinds of recipes on my site and especially enjoy creating recipes that allow people, with dietary restrictions, to enjoy the same things that everyone else (without restrictions) gets to enjoy.

I have a few dietary restrictions myself, but my husband does not.  So when I create these recipes I do it so that he has no idea that what he’s eating contains any ingredients that he isn’t already familiar with.  So when you make these recipes feel confident that you can serve these to your friends and family who may not have any dietary restrictions…they won’t know the difference.

This is my favorite gluten free chocolate chip cookie recipe.  I’ve modified it a bit from Gluten Free Goddess.

Gluten Free/Egg Free/Casein Free Chocolate Chip Cookies

Makes 2 dozen small cookies*

Ingredients

Directions

In a large bowl, stir together the dry ingredients (the first 8 ingredients) with a fork for 2 minutes.  Doing this helps to insure that all of your dry ingredients are thoroughly combined.  Set aside.

In the bowl of a stand mixer or in another large bowl, with a hand mixer, blend the wet ingredients (the next 5) ingredients.

Thoroughly mix in the ground flax seed mixture with the rest of the wet ingredients.

Mix the dry ingredients into the wet ingredients 1/3 at a time.  Make sure that things are well combined before adding in the next third of the dry ingredients and scrape down the sides of the bowl.  If you find that the dough is a bit on the dry side you can add water or almond milk one Tablespoon at a time to help moisten the mixture.  (I recommend mixing the dough in a stand mixer or with a hand mixer.)

Pour the bag of chocolate chips into the dough and stir, by hand, to combine.

Separate the dough in half.

Wrap one half of the dough and refrigerate for at least one hour before baking into cookies.

Spread the other half of the dough in an 8″ x 8″ pan.  The dough does not have to completely cover the bottom of the pan edge to edge.  Just make sure that the dough is even.  Cover with plastic wrap and chill for several hours.

To make cookies….

Preheat the oven to 350 degrees Fahrenheit.

Remove the half of the cookie dough, which you wrapped in plastic, from the refrigerator.

Line a cookie sheet with parchment paper or a silicon baking mat.

I used a 1” ice cream disher to make smaller cookies.  Scoop the dough and place on the baking sheet.  Leave 2” between cookies.

Lightly press the cookie dough so that it is flat on top (don’t smash the dough down as these cookies are a bit thinner anyway.)

Bake for 15-20 minutes.

*I got 24 smaller cookies from my dough.

**[NOTE FROM BOB’S RED MILL]: While naturally gluten free, our buckwheat flour is not produced in our gluten free facility, nor is it batch tested for gluten. If you know of another brand that is tested, please leave in the comments. We could not find a brand that does actual testing on their buckwheat flour.

Vegan and Casein Free Chocolate Cookie Dough Ice Cream

Makes 1 quart

Ingredients

  • 1 Cup Coconut Cream (do not use Coco Lopez – or you can use coconut milk)
  • 1 Cup Unsweetened Almond Milk
  • 1 Tablespoon Tapioca Flour
  • 1/2 Cup Cocoa Powder
  • 6 Tablespoons Agave Nectar
  • 1 Tablespoon Vanilla Extract
  • Small Pinch of Sea Salt

Directions

Pour 1/4 cup of almond milk into a small bowl or cup.  Add in the tapioca flour and stir until the flour is thoroughly combined with the milk.

In a 2 quart saucepan, over medium heat, add the coconut cream, remaining 3/4 cup of almond milk, cocoa powder, agave nectar and vanilla extract.

Whisk to combine the ingredients and keep whisking until small bubbles form around the edges of the pan.  By the time this happens, the cocoa powder should be completely combined with the liquid ingredients and look like dark chocolate milk.

Remove from heat and whisk in the almond milk tapioca flour mixture.  Keep whisking as you pour this in.  You’ll see everything start to thicken up almost immediately.

Add a small pinch of salt to the mixture and whisk again.

Cover the top of the mixture with a piece of plastic wrap.  Place the plastic wrap directly on top of the mixture’s surface (this will keep a skin from forming on top).

Let the mixture cool for a bit, then refrigerate for at least 4 hours.  Keep the plastic wrap on the mixture.

Pour thoroughly chilled mixture into your ice cream maker and process according to the instructions.

Meanwhile, remove the chilled pan of cookie dough from the refrigerator and take off the protective plastic.

Cut the cookie dough into 3/4″ squares.  Don’t worry if they aren’t perfect (they won’t be)…this is ice cream after all….

Once dough is cut, put back into the refrigerator until ice cream is done in the machine.

Once ice cream is done, scrape into the bowl that you will be storing it in.

Dish the cookie pieces into the soft ice cream and stir to combine.  The dough may break up a bit and the chocolate chips may come out, but that’s fine.

Cover the container and chill for at least 2 hours before serving.

If ice cream is left to freeze overnight, it will be pretty hard to dish out.  Simply uncover it, and pop it into the microwave for 30 second intervals until it is scoopable.

You can serve this with some of the cookies you made with the rest of the cookie dough, make ice cream sandwiches with the cookies and ice cream or just serve the ice cream all on its own.

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Chocolate Chip Walnut Brownies

Penny Pinching Epicure: Chocolate Chip Walnut Brownies

by Guest in Featured Articles, Gluten Free, Recipes

I have a little secret: I used to love eating Duncan Hines brownies. I don’t know what it is about them, but they’re just so delicious and fudgy! Since I am gluten-free I can’t eat Duncan Hines anymore, but I still make brownies, just from scratch instead of a mix (which is probably healthier anyway). This recipe also uses no oil–I substitute applesauce. Your kids will never know the difference; these brownies are still chewy and delicious (if a little soft)! If your kids don’t like nuts, feel free to leave them out, and you can throw in white chocolate chips or peanut butter chips for some extra pizzazz.

Chocolate Chip Walnut Brownies

Ingredients:

  • 1 egg, beaten
  • 3/4 cup brown sugar
  • 1/2 tsp vanilla
  • 1/2 cup applesauce
  • 1/4 cup cocoa
  • 1/4 cup almond meal
  • 1 tsp baking powder
  • 1 cup gluten free flour*
  • 1/4 cup chocolate chips (dairy free)
  • 1/4 cup chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees and grease an 8×8 baking pan.
  2. Whisk together egg, sugar, vanilla, and applesauce.
  3. In a separate bowl, combine cocoa, almond meal, baking powder, and flour. With a whisk, stir into wet mixture until well mixed.
  4. Fold in chocolate chips and nuts. Pour into baking pan and bake at 350 for 20-25 minutes until brownies have risen and edges are beginning to crisp.*I like to use Bob’s Red Mill Gluten Free Wonderful Bread Mix because it’s a flour blend that already includes xanthum gum and therefore baked goods have the right texture without requiring additional ingredients.

Rella Kaplowitz started Penny Pinching Epicure in September 2009 to show that you can make gourmet, delicious food, even with food allergies and a tight budget. In her spare time, Rella loves to listen to music, read, dabble in graphic design, and she sometimes eats cereal and milk for dinner (but don’t tell her mom). Rella resides in Washington, DC.

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Pair these meatballs with brown rice and brocolli for a delicous and balanced meal.

The Adventures of Princess Cuppycake: MMMmeatballs!

by Guest in Featured Articles, Gluten Free, Recipes

Pair these meatballs with brown rice and brocolli for a delicous and balanced meal.

As the busy mom of two special needs boys (one with autism), I understand the importance of a healthy, quick meal that my family will enjoy. My boys love meatballs and these meatballs are extremely flexible – you can mix them into a spaghetti sauce, serve them on GF buns for subs, or put them with gravy like I did. They also freeze nicely, so double up the recipe to have extras on hand!

MMMmeatballs!

  • 1 lb. good quality ground beef
  • 1/3 c. GF bread crumbs (*to make homemade, see below)
  • 1/4 c. water
  • 1 Tb. GF soy sauce
  • 1 Tb. Italian seasoning
  • 3/4 tsp. sea salt
  • 1/8 tsp. pepper
  • 1 clove garlic (diced)
  • ¼ small sweet onion (diced or run through food processor)
  • 2-3 fresh mushrooms (diced or run through food processor) – optional
  • 1 large egg

Place all ingredients in bowl and mix well.

Roll into balls about 1 1/2 inches in diameter and place into greased baking pan.

Bake at 400 degrees 13-17 minutes. Cut one in half to make sure they’re done.

Yummy meal idea: Remove meatballs, scrape pan drippings into a saucepan, add 2 cups water, salt, pepper, garlic and Italian seasoning to taste, and bring to boil. Whisk in 2-3 tbsp Bob’s Red Mill Brown Rice flour and stir til gravy is thickened. Place meatballs over a bed of cooked Bob’s Red Mill rice (we love the brown basmati!), and pour gravy over it all. Serve with your favorite steamed veggies.

* Homemade gluten-free breadcrumbs: I “discovered” this recipe by accident, but it works great!

Mix well, dough will crumble. Spread crumbly mixture onto a baking stone and bake at 400 for about 10 minutes, or until nicely browned. Let cool and store in an airtight container.

Kati Seiber

Savannah, GA

http://theadventuresofprincesscuppycake.blogspot.com/

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These little balls of goodness are perfect as a dinner or appetizer!

Glutenista’s Gluten-Free, Dairy-Free Stuffed Pizza Balls

by Guest in Featured Articles, Gluten Free, Recipes

These little balls of goodness are perfect as a dinner or appetizer!

My nieces and nephews love two things: finger food and “dip-dips” aka dipping sauces. These stuffed pizza balls work great as a kid-friendly dinner or an adult-friendly party appetizer.

Glutenista’s Gluten-Free, Dairy-Free Stuffed Pizza Balls

For Dough:

  • 1 Bag Bob’s Red Mill Gluten-Free Pizza Crust
  • 1½ Cups Warm Water
  • 2 Eggs
  • 2 Tbsp. Olive Oil
  • Yeast Packet (enclosed)
  • 1 Tbsp. Italian Seasoning – Optional, skip if your kids do not like green
  • ½ tsp. Garlic – Optional

For Filling (using half of pizza crust mix, double for 2 pans):

  • 1½ Cups Dairy-Free Mozzarella Cheese such as Daiya
  • ½ Pkg Gluten-Free Pepperoni such as Hormel

For Dipping:

Pizza Sauce

To Prepare:

Preheat Oven to 400 Degrees (375 if using a nonstick pan)

Grease a pie pan or 9×9 pan

Follow the Pizza Crust Directions on Bag:

“In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes.”

Note: If doing two Italian pizza balls, mix in Italian Seasoning and Garlic with mix. If doing one savory and one sweet, wait until dough has been divided

Allow adequate time for dough to rise, this will depend on temperature and humidity.  Roll out one dough ball into a rectangle.  Cut rectangle into similar sized squares, around 2-3 inches.

Note: If dough is too sticky to work with, place in fridge for a few minutes.

Layer cheese and pepperoni in middle of square.  Gently fold up corners to meet in middle, fold up sides and twist bottom slightly to create a ball. Triple-check to ensure there are no holes.  Place twist side down in a greased pie pan.  Repeat until all squares have been done.

Brush tops with Olive Oil and sprinkle with Italian Seasoning and Garlic (optional). Bake for 17-22 minutes, until fluffy and browned on top. Check on them periodically after the 10 minute mark.  If pizza balls brown too fast, place tinfoil over top until fully cooked.

Serve with a side of your favorite pizza sauce for dipping.  For a super fun finish, serve the pizza balls on sticks for pizza pops!

**important, pizza balls will be hot, allow time to cool before serving to children**

OTHER IDEAS FOR STUFFED BITES WITH BOB’S GF PIZZA MIX:

SWEET (add ½ cup sugar to pizza dough):

  • Cinnamon Roll Bites: Brown Sugar + Cinnamon + Icing
  • Maple Bacon: Maple Syrup (in dough) + Bacon + Brown Sugar
  • Hawaiian: Pineapple + Ham

SAVORY:

  • Buffalo Chicken Bites: Chicken + Buffalo Sauce + Cheddar
  • Meatball: Mini-Meatballs + Mozzarella + Italian Seasoning
  • Chicken Bacon Ranch: Chicken + Ranch Seasoning + Bacon + Cheese

ABOUT GLUTENISTA:

Glutenista, making gluten-free fabulous! Glutenista is an uplifting gluten-free community dedicated to empowering those who live gluten-free. Featuring gluten-free recipes, giveaways, product reviews, menus, the latest gluten-free news and more. Learn more at www.glutenista.com or www.facebook.com/glutenista

 

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