Gluten Free Cranberry Crumb Bars

I love the flavors of Cranberries and Orange mix together. I find that when I Bake any recipes using Cranberries and Oranges that they taste even better the second day. The Crumb Crust was nice and buttery. This recipe stayed fresh covered in the pan for 5 days.

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Gluten Free Cranberry Crumb Bars:

In a Medium saucepan combine:

½ Cup Water

¾ Cup Sugar

Bring to a Boil:

Add:

2 Cups Fresh or Frozen Cranberries and cook until they Pop, about 4-6 Minutes. Stirring occasionally.

Add:

¼ Cup Orange Juice

Zest of 1 Whole Orange

1 TBL. Butter

1 tsp. Cinnamon

¼ tsp. Salt

1 Cup Chopped Walnuts

Cook 5 minutes longer or until mixture thickens. Remove from heat and set aside.

Crust/Crumb Mixture:

Combine in a Food Processor with Blade for a few second:

2 Cups Gluten Free Flour (***See Footnote***)

1 tsp. Xanthan Gum

¼ tsp. Salt

Add:

1-1/4 Cups Cold Butter cut into chunks

Pulse until mixture is crumbly.

Pour Mixture into a large bowl. Add:

1 Cup Sugar

3 Cups Bob's Red Mill Gluten Free Quick Cooking Oats.

Mix well: I found using my hands worked the best..

Press Half on the mixture into a NON-Greased 9X13 Pan. Pat firmly into the pan with your hands or use a mini silicone roller.

Spread the Filling evenly over the Crust/Crumb. Top with the remaining Crumb, pat lightly.

Bake in a pre-heated 400* oven

30-40 Minutes.

Cool the pan on a wire rack. When the Bars are completely cool then slice them.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits

I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

ENJOY!

Recipe adapted to Gluten Free From: http://www.tasteofhome.com/recipes/cranberry-bars

http://www.bobsredmill.com/

Camera:

Canon PowerShot SX230 HS

Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Bacon and Scallop Pizza ~ Copycat Recipe British Beer Company

Gluten Free Bacon and Scallop Pizza ~ Copycat Recipe British Beer Company

After being on a Gluten Free Diet for 15 months,, last May on our Anniversary we decided to go out for dinner. I found out that the British Beer Company has a great Gluten Free Menu. I got this pizza. It was delicious. I have been wanting to to make it myself. Here is my Copy Cat Version.

For a Printed copy of the Gluten Free Pizza Dough:

http://sharingglutenfreerecipes.blogspot.com/2013/01/homemade-gluten-free-pizza-bobs-red.html

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Homemade Gluten Free Dough ~ Bob's Red Mill Pizza Crust mix:

1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix

1 ½ cups Warm Water 110*

2 Eggs – Room Temperature

2 TBSP Olive Oil

Yeast Packet (Enclosed)

Pre-heat oven to 425*. I use a pizza stone..heat that in the oven for 30 minutes

Using a KitchenAid Mixer:

In the large bowl of the mixer combine water and yeast. Stir/whisk to dissolve. Let sit for 5 minutes.

Mix 2 eggs and the Olive oil ~ Add to the water ~ Yeast mixture.

Blend briefly with the paddle of the KitchenAid Mixer.

Add the Gluten Free Pizza Crust Mix again using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes.

Grease 2 Pizza pans. My pans are 12". Using wet hands, spread out the dough to cover the full pizza pans,, making an edge/crust.

Bake on the pizza pans without toppings for 7-9 Minutes. (I did not do this step the video). Remove from oven. (***SEE FOOTNOTE***)

What I did was. After I spread out the Dough I topped it with:

Desired amount of Pizza Sauce.

Sprinkle on desired amount of Shredded Mozzarella Cheese

I also added a little bit of Shredded Asiago Cheese (Optional)

Bake for 10 Minutes on Greased Pizza Pans.

In the mean time I had a Pizza Stone warming up in the oven.

Remove the Pizzas from the oven then Top with:

Clean and dried off 12 0z. Bay Scallops lightly sprinkle with Salt.

Add desired amount of Black Pepper and Garlic Powder

Place the Scallops on top of the Cheese.

In a Frying Pan,, fry up 1# of Bacon. Drain on paper towel then crumble into pieces.

Sprinkle the Bacon on top of the pizza.

Remove the Pizza from the Pizza pan and place on the Pizza Stone. If you do not have a pizza stone you can continue baking it on the Pizza Pans. I only have one Pizza Stone. While one is baking.. I remove the other one from the Pizza Pan and place it on a wire rack so it does not get soggy.

My Pizzas each took 25 Minutes to bake on the Pizza Stone.

I slide my pizzas back onto the Pizza Pan and cut them into slices,, then placed the slices on a wire rack so they do not get soggy. This Pizza can be Frozen. Make sure it is completely cooled before wrapping in Plastic Wrap. Defrost and heat up on a Hot Pizza Stone for about 10 minutes.

(***FOOTNOTE***)

I wanted to experiment with the dough this time, so I did not Pre-Bake the Dough and it came out fine. However if your not comfortable doing what I did,,, then Pre-bake it without the sauce for 7-9 minutes then add the Toppings and follow the rest of my recipe.

Most recipes do call for Pre-baking the dough. I was curious if it would bake and it did.

ENJOY!!

Pumpkin Pie and Bob's Red Mill Gluten Free Pie Crust

Pumpkin Pie and Bob's Red Mill Gluten Free Pie Crust

This was my first Gluten Free Pie crust that I have ever made. It was so easy to make and roll out and it was so flaky. Great job Bob's Red Mill.


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Pumpkin Pie and Bob's Red Mill Gluten Free Pie Crust:
Directions are on the back on the package:
Pour 16 oz. package of Gluten Free Pie Crust into a Food Processor.
Add:
12 TBL Cold Butter
8 TBL Cold Shortening.
Using the blade on the Food Processor; Pulse 10 Times, 1 second per pulse.
Pour mixture into a bowl:
Add:
Ice Cold Water 2 TBL at a time until the mixture comes together. I only needed  4 TBL Water.
It should look and feel like Play Dough. Use enough water so your dough comes together.

Divide the dough in half and flatten into disc. Wrap each half in Plastic Wrap and Refrigerate for 1 Hour.

I made a Pumpkin pie so I only needed one Disc. You can freeze the other disc in a Ziplock bag to use at another time. Take the Disc out of the freezer the day before you will be using it and place in the refrigerator.
This dough can also be made by hand. Directions are on the package.

After the dough has chilled for one hour. Remove from the Refrigerator. Place between 2 pieces of Plastic wrap and roll out into a 12” circle. I found this dough very easy to roll out. Remove the top layer of plastic wrap; invert and press dough into the pie pan. Remove the remaining piece of plastic wrap. Flute Edges.

Pumpkin Pie Filling:
In a Kitchen bowl with a paddle combine:
15 oz. Can of Pumpkin (Not pumpkin pie filling,, just plain pumpkin)
1 Cup Sugar
1 TBL. Corn Starch
½ tsp. Salt
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Ginger
Add:
2 Eggs slightly beaten until combined
Add:
1-1/2 TBL Melted Butter
1/8 Cup Molasses
1-1/2 Cups Milk until combined
Pour into prepared Pie Crust. I place my Pie Pan on a pizza pan in case it spills.
Bake 450* 15 Minutes
Turn oven down to 350* continue baking until done 50-60 Minutes.  I insert a butter knife in the center when it comes out pretty clean the pie is down. Cool on a wire rack.
Store pie in the Refrigerator. Serve with Whipped Cream
ENJOY!



Bob's Red Mill Gluten Free Pie Crust Mix:

http://www.bobsredmill.com/gluten-free-pie-crust-mix.html
http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software