Gluten Free Pizza Margherita

>
Pizza Margherita is to many the true Italian flag.
Gluten Free Pizza Margherita  is simple to make and taste wonderful. I used Fresh Basil from my Garden.



Gluten Free Pizza Margherita


Recipe will be available shortly on my blog, check back soon for the link.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Pizza Margherita:
Pizza Dough ~ Gluten Free
1 Pkg. (16 oz) Bob's Red Mill Gluten Free Pizza Crust ~ Whole Grain Mix
1 ½ cups Warm Water 110*
2 Eggs
2 TBLS. 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 with a Paddle.
In the large bowl of the Mixer combine water and yeast.  Add 1 tsp Sugar. Stir/whisk to dissolve. Let sit for a 5 minutes.
Mix 2 eggs (Room Temperature)  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 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 10 Minutes.
Remove from oven.

Lightly brush the par-cooked dough with Extra Virgin Olive Oil and Shred on Parmigino Reggiano Cheese to taste.

Top with Pizza Sauce, Homemade or Jar. Do not put lots of sauce on this pizza.

For 2 Pizzas I needed:
2 Large Tomatoes
1 Packaged of Fresh Mozzarella Sliced
Fresh Basil

Place Tomatoes over the sauce single layer with a space between then. Add a whole Basil leaf in between the Tomatoes, top with the Sliced Mozzarella, I torn each piece in half. Drizzle the pizza lightly with Extra Virgin Olive Oil.

I like to use a pizza stone,, I do not have a pizza paddle. I gently slid the pizza crust onto a rimless cookie sheet that was sprinkled with Cornmeal then carefully slid it onto the pizza stone. Be careful not to burn yourself. When the Pizza is done..take a spatula and carefully lift up the edge of the Pizza and slid back onto the cookie sheet. I only have one Pizza Stone so I cooked one at a time, Continue with the second crust. To avoid getting a soggy crust..after I sliced the Pizza,, I cool them on wire wracks.

Bake at 425*
For 25 Minutes or until done.
After they were baked I placed 4 Basil leaves in the center of the Pizza to look like a flower.

ENJOY!!



http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Cranberry Blueberry Bread

Gluten Free Cranberry – Blueberry Bread

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Cranberry – Blueberry Bread


In a Medium bowl whisk together:
3 Cups. Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt


Using a stand mixer with a paddle add and cream well:
1 Cup Granulated Sugar
½ cup. Softened Butter
Scraping down the bowl if needed.

With the mixer on slow speed add and mix well:
2 eggs
1 Cup Milk, slowly
2-3 tsp. Orange Extract
Scraping down the bowl if needed.

With the Mixer on slow speed add:
The flour Mixture a little bit at a time, blending well, scrap the bowl.
Add the Zest of 1 Orange and mix for a couple of seconds and scrap the bowl.


In a medium bowl toss together:
1 Cup Whole Fresh or Frozen Cranberries (They do not need to be thawed)
1 Cup Fresh or Frozen Blueberries (They do not need to be thawed)
Toss the Berries with a little bit of Gluten Free Flour. This will keep the Berries from sinking to the bottom. Use a rubber spatula and gentle fold the berries into the batter.


Spray a 9X5 Pan with Cooking Spray
Pour the Batter into the Pan and spread out evenly.

Bake in a preheated 375* Oven
For approximately 1 hour and 20-30 Minutes or until a digital thermometer inserted in the center reaches an internal temperature of 210*.
Cool in the Pan for 5 Minutes them remove and completely cool on a wire rack.
This bread stayed fresh for 5 days.

ENJOY!!!


(***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.



http://www.bobsredmill.com/



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Lemon Blueberry Muffins

Gluten Free Lemon Blueberry Muffins:
These are a super moist Gluten Free Muffin. The Yogurt helps to make the Muffins moist.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Gluten Free Lemon Blueberry Muffins:
In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 Cup Granulated Sugar
1 tsp. Xanthan Gum
2-1/2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt


In a Medium mixing bowl whisk together:
1 TBL. Lemon Juice
2 tsp. Lemon Extract
2 tsp. Lemon Zest
2/3 Cup Plain Yogurt
¾ Cups Milk
4 TBL. Melted Butter, slightly Cooled
2 Eggs

Add the Liquid Ingredients to the Dry Ingredients using a Wooden Spoon, gently stir, do not over beat the batter.

Using a Rubber Spatula:
Add and Fold in:
1-1/2 Cups Fresh or Frozen Blueberries (They do not need to be thawed)
First lightly dust the blueberries with a little bit of Gluten Free Flour, this will keep them from sinking to the bottom.

Spray Muffin tins with cooking spray:
Using an Ice Cream scoop to evenly measure out the batter.
Makes about 15 Muffins. (I made 12 Muffins and used a rectangular Ramekin Dish to make a mini-loaf,, it took about 25 minutes to bake)

Sprinkle each muffin with a mixture of Cinnamon and Sugar.

Bake in a preheated 400* Oven.
For about 20 minutes or until a digital Thermometer inserted into the center of the muffin reaches and internal temperature of 205*.

Cool in pan for 5 minutes then remove and cook on a wire rack.

These muffins freeze well. I place them in a ziplock bag in a container.

ENJOY!!


(***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.


http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software