I hope you are as excited at this recipe as I am... First of all it's a gluten and dairy free. Second, it's FREEZABLE so you can make it ahead of time, even double the batch if you prefer and freeze it for quick ready use later! It's brilliant! I make mine about 11 inches across or less so they can fit into the gallon ziplock freezer bags. The best part about this pizza crust, it's SO MUCH CHEAPER than buying a gluten free crust at your local health food store. I was just there today and GF DF pizzas (for 1 pizza) were about 8-10 bucks! Enjoy! Be sure to leave a comment about your favorite pizza toppings! Freezable Pizza Crust (Gluten Free, Dairy Free) Created by jalene but inspired by the baking beauties Yields two 14-inch pizza crusts or 3 smaller Ingredients:
Directions:
8a. If you are not freezing the crust, add your toppings and return to the oven on a pizza pan for 10-15 more minutes or until cheese is starting to brown. 8b. If you are freezing the crust place on a cooling rack and cool completely. Then transfer to ziplock freezer bags. When ready to use, pull out, top and bake in preheated oven at 425 until cheese is melting and turning brown.
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Audrey is a banana-holic. I think she could live with monkeys and eat bananas all day long and be happy. We usually buy a giant bag of organic bananas at Costco to satisfy her wild appetite. :) On occasions, we can't quite eat all the bananas before they go bad. So, that's when we turn to the ol' classic: banana bread! (PS-I also love to make my gluten free banana donuts too or my Banana Almond Pancakes. If you haven't tried those recipes, you should check it out! They're so yummy!!) I've tried a lot of different gluten free banana breads over my years and they've been ok but it seems like they're not as moist as the original gluten infested version. I was playing around with one of my recipes and thought if applesauce makes my waffles moist, maybe it would do the same for banana bread! I also wanted to keep the flour simple for those who don't have all the different kinds of gluten free flours on hand. So guess what, all this calls for is brown rice flour! Amazingly Moist Banana Bread (Gluten Free, Dairy Free) Created by jalene Ingredients:
Tips from jalene:This bread is not super sweet so if you want it sweeter you can add more honey. You may need to add a Tbsp more brown rice flour to compensate dry vs. wet ingredients. The lemon juice is optional in the bread, it doesn't serve a purpose (it just gives it a nice taste!) so you can leave it out if you'd prefer. Enjoyed this bread? Try some of my others... This next recipe is what I call my Pièce de résistance. Not because it's the sweetest or fanciest gluten-free eat out there but because it seriously took me such a long time to find and alter a bread recipe that would be GF and DF yet still taste close to the "real" thing. This bread is so delicious right out of the oven! I've given it to many of my gluten-eating friends and they seriously can't tell much of a difference. We love to put raw honey on ours or use it for sandwich bread. My sweet daughter loves it any way she can get it. So without further ado...I present to you my Gluten-Free, Dairy-Free Bread Recipe. Gluten Free & Dairy Free Bread in the Bread Machine or Oven Adapted by jalene Dry Ingredients: Whisk these together and set aside:
Wet Ingredients:
BONUS Tip! This bread can also be made in your bread machine! Directions for the breadmaker:
Notes & Tips from jalene: If you have never used Millet, it's a super healthy and beneficial seed. You can read more about it here. I don't, however, recommended using Millet all the time in your diet because of the effect it has on your thyroid. It actually works as a mild thyroid peroxidase inhibitor so if you have thyroid disease I would stay away from it.
If you cooked your bread in a regular oven and it turned out with a funky shape, try mixing your dough more before putting it into the pan. Also, be sure you smooth the dough out after you put it into your pan. You can even wet a spatula in water to help the process. That should prevent uneven raising and baking. |
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