Brazilian Cheese Rolls

BRAZILIAN CHEESE ROLLS 

Ingredients:

• 1 cup milk
• 1/3 cup butter
• 1/4 cup oil of choice (I've only used olive oil)
• 2 cups  tapioca flour
• 2 eggs
• 1 cup grated parmesan or cheddar cheese 

Instructions:

• Preheat oven to 350
• Combine milk, butter, ad oil in a saucepan. Bring to a boil over medium heat to melt the butter.
• Remove from heat and stir in the tapioca flour (mixture is thick and stretchy) 
• Beat in eggs, one at a time
• Add cheese and mix 
• Roll into golf size portions of dough into balls with tapioca floured hands. 
• Place on baking sheet one inch apart
• Bake 20-25 minutes until puffed and golden 

From "Allergy Free Cookbook)

Gluten Free Yellow Cake

LOVE the Yellow Cake Recipe by THE GLUTEN FREE HOMEMAKER. I followed her recipe exactly and was able to use the carriage cake mold and make a beautiful cake for my daughters 6th birthday. I will be using this cake recipe for birthdays to come.

Gluten Free Banana Oatmeal Muffins (dairy free too)

I have TONS of bananas! I thought the kids were eating them so I would grab a bunch whenever I would go to the store. I did not notice the bananas were not getting eaten because they always go so fast. I got on Pinterest and looked at a few recipes and found one but I modified it. I found the original recipe on gluten free homemaker "Banana Oatmeal Bread". She uses sorghum flour, xanthan gum, and milk. I do not like to use xanthan gum because I have read enough about it to make me want to avoid it if I can. If you wanted to, you could add 1 tsp xanthan gum. Husband and kids LOVED the first batch so I made the recipe twice!

Ingredients:

3/4 cup white rice flour 

1/4 cup potato starch

1 cup gluten free quick oats

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1/2 cup coconut oil

3/4 cup sugar (I think a little less sugar would taste good too)

2 eggs room temperature (coconut oil can clump together when mixed with cold eggs)

1 tsp vanilla

3 mashed bananas

Instructions:

Preheat Oven to 350 degrees

1. Combine sugar, oil, eggs, and vanilla and beat together until well mixed. If not using room temperature eggs, I add the coconut oil as the sugar, eggs, and vanilla are mixing so it does not clump)

2. Add the bananas and mix well

3. Combine the dry ingredients and add to the mixer

4. Spoon equally into 12 muffins tins

5. Bake at 350 for about 25 minutes or until golden brown. Insert with a prick to make sure it’s done.

Gluten Free Pizza

I'm back to start posting recipes! My baby is 10 months and we are finally in a bigger home after selling ours and living with friends. I use recipes as guides and rarely follow them exactly. I recently starting using Pinterest and came across this gluten free pizza crust recipe from recreating happiness. In parenthesis is what I did differently. The recipe is for one pizza crust.

• 1 cup warm water
• 1 package rapid rise yeast or yeast made for pizza
• 1 tablespoon sugar
• ¾ cup white rice flour
• ¾ cup brown rice flour (I just used more white rice flour)
• ⅔ cup potato starch
• ⅓ cup tapioca starch
• 1 teaspoon xanthan gum (next time I will try to omit this). 
• 1-2 teaspoon salt
• 1 teaspoon gelatin (I used 2 tsp and I used unflavored gelatin by great lakes) 
• 1 egg
• 2 tablespoons oil (I used 3 Tablespoons of olive oil) 

Instructions

1. Preheat oven to 425 degrees 
2. Prepare your pizza pan: I have a nonstick pan that was starting to get scratched so I cut a piece of parchment paper to fit, it makes for easy clean up. Or you can spray your pan with nonstick spray, or grease it lightly, and then dust lightly with rice flour or corn meal. (I used a pampered chef pizza stone for one pizza and an 11x13 pan and GASP I used pam spray) 
3. In mixing bowl combine water, yeast, and sugar. Allow to proof.
4. Meanwhile in small bowl whisk together flours, starches, xanthan gum, salt, gelatin, and garlic powder.
5. Once yeast mixture is proofed, turn on mixer to low speed and add egg and oil. Allow to mix for a moment, and then slowly add in flour mixture.
6. Mix on medium speed for 1 minute. Your dough will not be thick and stretchy like gluten pizza dough nor will it be quite as thin as muffin batter. It’s somewhere in between and it’s sticky (Mine was not sticky)
7. Scoop out the dough on to your pizza pan.
8. Using rice floured hands, press the dough down and out to form your crust. Sprinkle the dough and your hands with rice flour as needed. (my dough was not sticky so I did not need to use rice flour hands) and press or use roller to shape your pizza dough to the pan or stone. 
9. If you have time, cover with plastic wrap and a dish towel, and allow to rise for 15-20 minutes in a warm place. I’ve skipped this step before when short on time with good results but it does have a slightly better texture when allowed to rise.
10. After rising 20 minutes, Brush with olive oil and place in oven for 10 minutes. (I forgot this step on the first pizza but it still turned out fine)
11. Remove from oven, add toppings, and place back in to the oven for another 15 -20 minutes or until the crust turns golden brown.

Read more: http://recreatinghappiness.com/dinner-recipes/gluten-free-pizza-crust-recipe/#ixzz2quNJr8FZ

I copied and pasted this from recreating happiness, changing a few of the words. The picture of the pizza is my own.