Since being diagnosed with Celiac Disease 2 years ago, I’ve had to adjust to a gluten-free diet. Luckily, there are many recipes available today that allow you to have your favorite foods, without the gluten.
One of the things I’ve missed most is good pizza. Sure there are many pizza joints offering gluten free pizza, but I’ve found that without exception, all of them taste suspiciously like cardboard. When I eat a piece of pizza I want it to taste like pizza, not like the box that it comes in. So I set out to find the perfect recipe for homemade gluten-free pizza, and I think I finally found it. This recipe is quick, easy, and delicious.
- 2 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
- 1 cup warm water
- 1 tbsp sugar
- 1 packet (2 1/4 tsp.) active dry yeast
- 1/2 tsp xantham gum
- 3 tbsp oil (I use either olive or canola)
- 3/4 tsp salt
- Stir water, yeast, and sugar together in a medium-sized bowl until dissolved. Stir in salt, oil, and flour. Mix until everything is well blended. Cover with a kitchen towel and allow to rest for 15 minutes.
- Preheat the oven to 425 degrees. Grease the pizza pan or baking sheet. Use your hands to pat the dough into the pan. This dough is extremely sticky so it can be helpful to lightly grease your hands before touching the dough. Bake for 7 minutes.
- Remove from the oven and add your toppings of choice Return to the oven and bake for 7-10 minutes, or until the dough is cooked through and the cheese is melted.
- This recipe makes one good-sized pizza, enough to serve a family of four.
Gluten Free Granola Bars
Another thing I miss is the sweets. This granola bar recipe packs in a ton of my favorite flavors, without the wheat.
- 2 1/2 cups Gluten free Rice Krispies Cereal
- 2 cups Bob’s Red Mill Gluten Free Rolled Oats
- 1/2 cup mini chocolate chips
- 1/2 cup light corn syrup
- 1/2 cup creamy peanut butter
- 1 tsp. vanilla extract
- 1/2 cup firmly packed brown sugar.
- Lightly spray a 9×13 baking dish with cooking spray.
- In a large bowl combine cereal, oats, and chocolate chips. Set aside.
- Stir together the corn syrup and brown sugar in a small saucepan over medium heat. Heat only a few minutes until the sides start bubbling. Stir in vanilla and peanut butter. Pour the mixture over the cereal mixture. Stir until evenly coated.
- Use your hands to press the mixture into the pan. Refrigerate until cool. Slice into 16 bars.
- The bars store best in individually wrapped in the refrigerator.
Sweet Corn Muffins:
- 1 cup Bob’s Red Mill Gluten Free All Purpose Flour
- 1 cup corn meal (do not use corn meal mix as this is NOT gluten-free)
- 2/3 cup sugar
- 1 tsp vanilla
- 1 cup milk
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1/3 cup canola oil
- Preheat the oven to 400 degrees. Lightly spray muffin tins with cooking oil.
- In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt. Add egg, milk, oil, and vanilla and stir until well combined. Spoon into muffin tins.
- Bake 12-15 minutes or until lightly golden and a toothpick inserted into the center of the muffin comes out clean.
- Yields approximately 15 muffins.
- Variations: Substitute maple flavoring instead of the vanilla. These are also delicious if you add finely diced pieces of cooked bacon when adding in the wet ingredients.
What are your favorite gluten-free recipes?