Tag Archives: recipe

Pizza bread!

19 Dec

Monday night I found myself craving pizza, yet had no energy to throw one together. After a bout of stewing, brainstorming, and wandering around the kitchen aimlessly I had an idea.

Instead of making individual pizzas, which required multiple pieces of parchment, olive oil, and a big mess, I’d make a loaf of French bread and put the pizza inside of it! Oh, glory be. I wasn’t sure how I would do it, but I would.

After running the idea by the Hub (he agreed it would be magical), I sprang into action. The effort was well worth it.

Although this recipe uses my french bread recipe, I feel like it may have been tweaked a bit, so I’ll let you in on exactly what I did:

1 c milk + 1/2 c water

2 Tbl yeast

1.5 Tbl sugar

4 egg whites

4 Tbl olive oil

1.5 c tapioca flour (aka tapioca starch)

1 c white rice flour

2/3 c sorghum flour

2/3 c chickpea flour

2 tsp xanthan gum

2 tsp salt

1/2 tsp each: dried basil, garlic powder, onion powder, red pepper flake (these are optional and you can add whatever you like)

1 c shredded mozzarella cheese

32 pieces of gluten free pepperoni

Tomato sauce for dipping (I used Prego’s Roasted Garlic & Herb)

Here we go:

First things first: preheat oven to 375 degrees F.

In a microwave-proof measuring cup combine milk and water. Heat for about a minute, or until about 110 degrees F. Add sugar, stir to dissolve, then add yeast. Stir and set aside to proof.

In the bowl of a stand mixer (outfitted with a paddle attachment) combine flours, gum, salt, and herbs. Give it a quick mix to combine flours.

Once the yeast mixture has proofed (gotten bubbly), add the egg whites and olive oil. Give it a quick stir to combine, and add to flour mixture.

Mix at medium speed for about 2-3 minutes, or until thoroughly combined and smooth.



Lay out a large piece of parchment paper and drizzle with olive oil. Spread out the dough to make a rectangle about 15 x 12 inches. You can make it smaller (thicker) if you’d like. Next time I think I may even use only one half of the dough at a time to make it a bit thinner and fill it with pesto as an appetizer.

Once the dough is spread out, sprinkle with 1/2 c cheese, and lay the pepperoni out evenly. Top with the remaining 1/2 c of cheese.



Next, take the edge of parchment closest to you (or the edge of the table) and lift to roll the dough into a log, much as if you were making cinnamon rolls.



Let rise for about 15 minutes on the stove top. Bake for 20-30 minutes, or until golden.



Let cool for about 15 minutes before slicing. This is important because not only with the center of the loaf finish cooking, the cheese won’t run out when you slice it. However, I couldn’t help myself.



I sliced thick slices, and served it with tomato sauce, but I could imagine myself as a teenager ripping chunks off as I passed through the kitchen, so hey. Enjoy it any way you’d like. It’s not very pretty, but it is delicious, and is sure to kick any pizza craving in a pinch.


Biscuits and Gravy, Baby.

29 Jul

Sunday mornings were always something to look forward to when I was little.  Although there was never quite a formal breakfast of any kind (that I can remember) someone was always making something delicious. My mom would make her mom’s paper pancakes, or my dad would make biscuits and gravy. This is all pre-GF of course, so I had to find alternatives. I had tried one biscuit recipe, and although it was delicious it isn’t the type I remember having with my gravy. So, I threw together some ingredients based on the many recipes I’ve browsed over the last two years and I came up with a pretty tasty biscuit. It is even better sopping with rich country gravy. Scroll down for both recipes, and happy eating!


1 c cornstarch

1 c sorghum flour

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1.5 tsp xanthan gum

4 Tbl butter, chilled and cubed

1 c milk

2 egg whites

Preheat oven to 425 degrees F. Combine dry ingredients, and whisk to incorporate thoroughly. Add butter, and using your fingers (or forks or pastry cutter) cut the butter into the dough until the mixture resembles grainy sand … or sand with a few delicious butter pebbles. Add milk and egg whites and combine thoroughly with a fork. I’m sure you could roll the dough out and cut biscuits, but I am always too hungry to do all that, so I spooned 13 biscuits (a baker’s dozen) onto a baking sheet lined with parchment.

Bake for roughly 15 minutes, or until the tops begin to brown and it feels slightly firm to the touch (be careful, obviously – they’ll be hot). The insides are light and chewy, and the sorghum flour gives them a rich flavor that just screams for honey, or in this case divine country gravy.


1.5 c ground sausage

4 Tbl butter

1/2 c sorghum flour (or any flour of your liking)

4 c milk

Heaping Tbl corn starch

Salt and pepper

1/2 tsp Old Bay seasoning

1/2 tsp onion powder

Seasonings to taste (whatever you like)

Start off by frying up the sausage, anticipating the delicious fat that will eventually come forth into the pan. I actually used the 4 Tbl of butter only because the sausage I used produced very little fat, so use as needed. Add the 1/2 flour and cook for a minute or two with the sausage. Add 3 (THREE) cups milk and stir to combine. Let cook for a few minutes to thicken up. Add salt, pepper, Old Bay, onion powder, and whatever other spices you may be using. I sometimes add sage in the Fall or seasoning salts if we have them on hand. Mix the cornstarch with the remaining 1 (ONE) cup of milk and add to the pan. Stir to combine and let it cook for a few minutes until it thickens to your desired consistency. Slather your biscuit with the hot, bubbling gravy and enjoy!

Chocolate Truffle Torte

19 Jun

Happy Tuesday, people.

Working new hours, getting home improvement projects done, and trying to find time to rest (or do anything else) has been a challenge lately. It was only a matter of time before I baked, and here is what I came up with.

I made this recipe for Father’s Day, and paired it with mint chocolate chip ice cream. It was pretty friggin’ good and luckily for me, I wasn’t the only one who thought so.  It was a hit, and I was grateful for the praise.

This has two layers: one is flourless chocolate cake, and the other is chocolate ganache. When I served it up the ganache hadn’t quite firmed up, but was almost fluffy and smooth like a rich fudge sauce. It was good.


1/2 c semisweet chocolate chips (or bittersweet, or shaved, etc.)

1/2 c butter

3/4 c sugar

1/2 c cocoa powder

3 eggs

1 tsp blackberry brandy (or orange liquor, or vanilla extract, etc.)

Preheat the oven to 300 F. Line an 8-inch springform pan with parchment (including the bottom – just trace the shape onto parchment and cut out). In a double boiler melt the butter and chocolate until smooth and combined. Let cool slightly.

Note: if you don’t have a double boiler (like me) you can use a heat-safe bowl over a bit of boiling water – I used a pyrex bowl that happened to fit right over a small saucepan I have with an inch or two of water, and it did the trick.

In a bowl combine sugar, cocoa, eggs, and brandy. Whisk to combine. Slowly add the melted chocolate and stir to combine. Pour into your lined springform pan and bake for roughly 30 minutes, or until a toothpick comes out clean. Let cool.


2 c heavy whipping cream

2 c semisweet chocolate chips (or chocolate of your choice, as with the cake)

1-2 tsp flavoring, optional – I didn’t add anything, but mint or blackberry would be nice

Again with the double boiler: heat cream until hot (not boiling), and throw in the chocolate chips. Turn the heat off and stir slowly to melt the chocolate. I should have taken pics of the color change as I stirred, but I will next time. Carefully pour the ganache over the cooled cake and let chill until the ganache is firm (like the inside of a chocolate truffle). I chilled mine for about 2 hours and it hadn’t firmed up, but was delicious nonetheless. Pop open the pan, gently peel the parchment off of the sides, slice, and serve with or without ice cream!


Glorious Gluten-Free Cinnamon Rolls

4 Jun

Again, it has been a while. I know. I have this week off and hope to catch up. Today’s weather is pretty odd – it is overcast, sprinkling, and windy. Yesterday was sunny, still, and almost 90 degrees.

What better to try to make than cinnamon rolls for a chilly morning? I’ve made cinnamon rolls before, but these are WAY better. Why? They don’t use any pre-made mix like cup4cup (which is awesome – don’t get me wrong), they are chewy and doughy like “regular” (glutened) cinnamon rolls, and they are just damn good.

Sorry for the blurry pics, folks – I was in a hurry to make and eat these bad boys.

1 c tapioca flour

1/2 c white rice flour + some for dusting

2/3 c sorghum flour

2 tsp xanthum gum

1 tsp salt

2/3 c milk

Water (see below)

4 tsp sugar

2.5 tsp yeast

3 egg whites

2 Tbl oil

1/4 c butter, softened

1/2 c brown sugar

Cinnamon to taste

First things first: preheat your oven to your “warm” setting, or roughly 200 degrees F.

Measure 2/3 c milk in a measuring cup. Add enough water to make 3/4 c liquid. Microwave for a few seconds at a time until liquid reaches 105-115 degrees F. Add sugar and yeast. Let it hang out.

When the yeast has proofed (gotten bubbly) add egg whites and oil, and mix to combine.

In the bowl of a stand mixer with a paddle attachment combine flours, gum, and salt. Add the wet mixture to the dry mixture and mix on medium until dough starts to pull away from the bowl. Yes, you heard me correctly – the DOUGH will pull away from the bowl. It isn’t a sticky paste. It is a dough.

Here is where it gets messy. On a flat surface lay out a piece of parchment roughly 18″ long. Dust the parchment with white rice flour. Turn out the dough onto the floured parchment and using a greased rolling pin roll the dough out to about 1/4″ thick. Mine wasn’t a perfect rectangle, but I was too hungry.

In a bowl combine softened butter, sugar, and cinnamon. NOTE: I’d double this combo next time. Spread liberally on the dough. Using your fingers or the parchment to guide, roll the dough lengthwise (keep the roll long).

Cut into nine (9) pieces and place into a greased square pan (or whatever pan you have or like).

Stick in the warm oven with the door open (perfect for a chilly day like today) and let rise for about 15 minutes. When they are done rising, they should be touching, and delicious looking. (Sorry for the glare on the photo).

Preheat oven to 350 degrees F. When the oven comes up to temperature, bake the rolls for 25 minutes. Mine came out golden on top, lighter on bottom, and bubbling.

Slap onto a plate, and enjoy. These have great texture, were chewy in the center, perfectly flavored, and would benefit from some sticky pecans or creamy icing.



Spinach-Parmesan Frittatas – Gluten-Free

13 Apr

I used to absolutely despise eggs, but the older I’ve gotten the more they’ve grown on me. When I cut gluten from my diet I turned to the egg to help me feel like I wasn’t so deprived … or hungry. Turns out eggs aren’t so bad after all.

This recipe was part of the recent brunch I hosted and I made it at the last minute. They took minimal energy, cooked quickly, and everyone enjoyed them. This recipe made about 21 muffin-sized frittatas, which was more than enough for 12 people.

12 eggs

3/4 c milk

1 c bacon bits or pieces (I fried up about 3 pounds of bacon for this and our B.L.T. Salad)

1/2 – 1 c grated Parmesan

4.5 oz frozen spinach, thawed (that is about half a box of frozen spinach)

Salt and pepper to taste

Preheat oven to 375 F. Grease two 12-cup muffin tins (or one 24-cup tin). Combine ingredients in a large bowl and mix well. Make sure everything is incorporated and nothing is clumping. Spoon mixture into muffin tins about 3/4 full. Bake until the tops have puffed up and are golden brown. I’ll be honest – I was doing a million other things while these were baking, so I’m not 100% sure how long they baked. I want to say they baked for about 10 minutes. Just keep an eye on them. When you pull them out they will deflate a little – don’t be discouraged. They will be delicious regardless. Serve hot or room temperature … or cold the next day!

I had mine fresh from the oven with B.L.T. Salad with Creamy Pesto Dressing, gluten-free silver dollar pancakes with blueberry compote, Mashed Potato Cakes, and Strawberry-Basil Salad!

Creamy Pesto Dressing – Gluten-Free

12 Apr

This recipe couldn’t be easier.  Most people who are familiar with the Old Spaghetti Factory (which offers gluten-free options) know that they serve up a creamy pesto salad dressing. I’m generally a fan, but everything is better if you can tweak the ingredients to your liking. This recipe was an experiment and it turned out perfectly. Lucky for me, my mom made the pesto and brought it over, but you can used store-bought pesto as well.

1 c sour cream

1 c mayo (you can make your own or use store-bought)

4 Tbl grated Parmesan cheese

1/2 c pesto (made or store-bought)

1/2 c milk

Black pepper to taste

In a bowl combine sour cream, mayo, pesto, and Parmesan. You don’t need the milk just yet. Taste it. I added plenty of black pepper, some extra garlic salt, and good amount of extra Parmesan. Add the milk slowly to reach your desired consistency. If I were making this into a dip I’d leave the milk out completely.

This recipe was great on our B.L.T. salad we had over the weekend!

Bountiful Brunch

8 Apr

Brunch has always been a bit of a mystery to me since it seems to usually be eaten around lunch-time, but it is always fun. I hadn’t hosted brunch until this year and it was a hit! I wanted something low-maintenance, delicious, fresh, and pleasing to everyone. I don’t usually toot my own horn, but I think I succeeded. We fed eleven people total, with multiple helpings, and had food to spare.

Note: not everything in the meal was gluten-free. I am usually hyper-sensitive about that, but because I didn’t do all of the shopping it was out of my control. You know what? It was just fine.

On the menu (recipes to come):

Farmer John glazed ham – this was not gluten-free. The ham itself had modified food starch, which always makes me nervous, but the glaze contained wheat starch. Shame, but no biggie. Next time we will be more careful.

Mashed potato cakes – gluten-free, delicious, and made from left over mashed potatoes.

Spinach-parmesan frittatas – gluten-free, quick-cooking, and EASY.

Silver dollars with blueberry compote (which I’ve made with my crepe recipe) and ginger syrup – gluten-free thanks to Gluten-free Bisquick. The compote was homemade and the ginger syrup was an awesome find at Whole Foods.

B.L.T. salad with homemade creamy pesto dressing – gluten-free, fresh, and pretty darn good.



Hollandaise sauce – not gluten-free, from a packet. If I had more time or energy I would’ve made my own.

Strawberries with basil and honey – gluten-free, unique, and beautiful.

Rolls – not gluten-free, and (again) if I had more time or was a bit more organized I would’ve made my own for sure.

Here is what I had (and had two more times):

What did we drink, you ask? A deliciously refreshing grapefruit-gin sparkler. Yes, it is gluten-free. I’ll be posting that A.S.A.P. as well.

Fried Bananas – Gluten-Free

5 Apr

I have missed fried bananas from my favorite Korean and Thai restaurants ever so much. Then I realized the recipe doesn’t even call for anything containing gluten. Boy, did I feel behind on the times. Here’s my version:

3/4 c rice flour

1/4 c tapioca starch

2 Tbl sugar

1 tsp salt

1 1/4 c coconut milk


Oil for frying

Whisk together flour, starch, sugar, salt, and coconut milk in a medium bowl. Slice a few bananas into whatever shape or size you’d like – I cut them pretty small since I was using a shallow pan and the last of my oil. Make sure your oil is nice and hot (no, I don’t have a specific temperature for you – sorry). It should be hot enough to quickly turn the bananas golden brown, but not so hot that they burn up immediately. Coat your pieces in the batter, drain any excess, and carefully place into the hot oil. Fry until golden brown on both sides (feel free to flip as you see fit). Drain on a paper towel and serve with whatever you’d like. I am addicted to Nutella, so I drizzled it all over my fried bananas. Yum!

Slow Cooker Sesame Chicken – Gluten-Free

4 Apr

I’m not very good at this slow cooker/crock pot thing, but I thought I’d give it a try. Not too shabby! I served this chicken with saffron rice and a fresh salad with Thai peanut dressing (gluten-free, of course).

4.5 lbs chicken drumsticks (or chicken pieces of your choice)

1.5 c gf soy sauce (I use GF Tamari)

1/2 c honey (or agave syrup)

1/2 an onion, diced

¼ c ketchup

6 Tbl sesame oil

2 Tbl minced garlic

2 tsp powdered ginger (or 1-2 tsp freshly grated ginger, ideally)

4 tsp red pepper flakes (optional – we like things spicy around here)

1 c water

½ c water

4 Tbl cornstarch

Sesame seeds, for garnish

In a bowl combine soy sauce, honey, ketchup, sesame oil, garlic, ginger, onion, and pepper flakes. Whisk to combine. In two large sealable bags (or a large container) combine marinade and chicken pieces, seal, and marinate for roughly 2 hours. (You can marinate them longer, or not at all.) When you are ready to start your slow cooker, turn it on to high. Pour your chicken, marinade, and one cup of water into the slow cooker and let cook for roughly 3 hours, or until the meat is almost falling off the bone. Remove chicken, set aside.

In a small bowl combine ½ cup cold water and cornstarch, stir to combine. Add the slurry (cornstarch + water) to the simmering marinade to thicken. I added it a little at a time until it reached a thickness I was looking for. You can either add the chicken back to the sauce to coat, or serve it on the side as a sauce. I served it on the side and everyone enjoyed it on everything we had for dinner.


Thai Peanut Dressing – Gluten-Free

3 Apr

There is no shortage of amazing Thai restaurants here in the Sacramento area. In fact, there is no shortage of Thai restaurants willing to serve food without the soy sauce (which usually contains wheat), so I am pretty fortunate in that regard. However, I don’t always have the funds to hop down to my favorite place for lunch. Instead, I made my own peanut dressing using gluten-free soy sauce and it came out EXACTLY like my favorite restaurant’s version. Try it, you’ll love it.


For the dressing:

1/2 c peanut butter

1/4 c gluten-free soy sauce (I use GF Tamari)

1/4 c brown sugar (I used a bit more)

1 Tbl rice vinegar

2 tsp lime juice + zest to taste

1 tsp sesame oil

1 tsp minced garlic

Water, as needed

Combine everything, except the water, in a small sauce pan. Heat through until peanut butter and sugar have melted down and dissolved. Simmer for a few minutes more, taste for flavor. I added a bit more sugar, lime juice, and garlic towards the end, but you can flavor it however you’d like. As it sits on the stove (or in the fridge) it will thicken up. Here is where the water comes in – add water as necessary to thin the dressing to your desired dressing-like consistency. I think I actually ended up adding nearly a cup.

For the salad (roughly):

Chopped romaine lettuce

Cucumber, thinly sliced

Celery, thinly sliced

Carrot, shaved

Big handful of cilantro, torn

Using any amounts you have or like, combine in a large bowl. Let chill in the refrigerator before serving. When you are ready to serve, pull the salad out and serve with your delicious peanut dressing!