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Monday, December 31, 2012

Gluten Free Shrimp Artichoke Pizza

How are you bringing in the new year? We are cleaning/organizing our apartment today. At the end of every semester, I like to go through and get rid of all the "stuff" that has accumulated over the semester. We just got new furniture so we have to make room for that too. Tonight, we are going to go indulge in delicious food and play games at my sister-in-laws. I'm making Cheese Fondue from How Sweet It Is. We had it on Christmas Eve and it was sooooooo delicious that I had to make it again. Since we don't drink alcohol, I used a a combination of apple juice and apple cider vinegar instead.

This Shrimp Artichoke Pizza will be perfect for tomorrow or in the next few days when you're tired of sweets and need some comfort food. The crust is (in my eyes) perfect. It's crispy but still soft and not too gummy. I made a gluten free version of Joy the Baker's pizza crust recipe. Topped with tangy artichokes, stringy cheese, garlicy, sauce and baby shrimp, this gluten free shrimp artichoke pizza is sure to be a hit with your taste buds.

Gluten Free Shrimp Artichoke Pizza 

Prep Time: 2 hours, 20 minutes
Bake Time: 20 minutes
Makes: 2 medium pizzas

Dough 
adapted from Joy the Baker

3 cups rice flour
3/4 cup tapioca flour
1 tablespoon xanthan gum
2 1/2 teaspoons dry active yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 cup warm water

Sauce 
4 garlic cloves, minced
4 tablespoons butter
4 tablespoons rice flour
1 1/2 cup milk
2 teaspoons dried parsley
salt and pepper TT

Toppings 
1 cup baby shrimp (thawed)
2 6.5 ounces jar of marinated artichoke hearts
1/2 cup sliced mushrooms
3-4 cups of mozzarella cheese, shredded

1. For the dough, I recommend following Joy's instructions on her blog. Just combine the rice flour, tapioca flour and xanthan gum before hand and add when it calls for the flour.
2. Preheat the oven to 500 degrees F.
3. For the sauce: Melt the butter in a medium saucepan over medium high heat. Saute the minced garlic in the butter until it becomes translucent. Add the flour and stir to combine, then let if brown for about 30 seconds. Add the milk and turn the heat down to low. Stir in the parsley, salt and pepper and let it thicken.
4. Spread the sauce over the dough and sprinkle first with the cheese, then the shrimp, artichoke hearts, mushrooms and cheese.
5. Bake at 500 degrees F for 18-20 minutes.

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Monday, December 3, 2012

Gluten Free Cheesecake-German Style

Cheesecake is delicious. German cheesecake is even better. Gluten free German cheesecake is the best. 
Try this. That is all I have to say about that. 



Crust
1 cup rice flour
1/4 cup tapioca starch
1/2 teaspoon xanthan gum
pinch of salt
1/8 cup sugar
3/4 cup butter
2 egg yolks
2-3 tablespoons water


Filling
6 eggs
1 1/4 cup sugar
3/8 cup rice flour
1 teaspoon vanilla extract
4 1/2 (8 oz) pkgs cream cheese, room temp


1.  For the crust, combine flour, starch, xanthan gum, salt and sugar in a large bowl. Cut in the cold
butter. Stir in the egg yolks and water. Knead with your hands until the dough is smooth.  Wrap in
plastic wrap and refrigerate for at least an hour.
2. Preheat the oven to 350 degrees F.
4. Grease a 10-in spring form pan with butter. Put the dough in the pan and press out to the edges and
up the sides.
5. Beat the eggs until light and fluffy. Add the sugar and flour; beat for 5 minutes. Add the vanilla
extract. Break off a little softened cream cheese at a time and mix into egg mixture. Beat well, insuring
that there aren’t any lumps.
6. Pour filling into the crust.
7. Bake at 350 degrees for 55 to 60 minutes. Turn off the oven and let set for 15 minutes more.
8. Serve with caramel or chocolate sauce.



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Monday, November 19, 2012

Gluten Free Dutch Babies (German Pancakes)

Last week at work, I did something that I've always secretly feared I would do. 

I sent a response to an email I received from a student and gave him my cell phone number instead of my work number. 
5 minutes later, my cell phone rang and I thought "Why is a Utah number calling me?" 
So I didn't answer. 2 minutes after that, one of my co-workers told me there was a call for me, so I went back to my desk to take it. When I looked at the caller ID, I saw that it was the same number and instantly realized what I did. I was mortified! I've always worried that I would do that, and now I have. I am so embarrassed! Luckily the guy was really nice about it. 

That has nothing to do with this recipe, but these would be the perfect I-just-embarrassed-myself-beyond-belief-and-I-need-to-eat-some-comfort-food recipe. German pancakes are supposed to be fluffy and full of ridges. I was worried that using gluten free flour would make them really flat and thick, but they actually still had the ridges! They didn't really hold once they came out of the oven, but the dutch babies were still soft, fluffy and delicious. Dutch babies are such a fun breakfast-they are pretty easy and so delicious, and I'm happy I found a way to make them gluten free! 

Gluten Free German Pancakes
adapted from AllRecipes
4 eggs
1/2 cup milk
1/2 teaspoon xantham gum
1/4 cup sorghum flour
3/4 cup brown rice flour
2 tablespoons sugar
1 pinch salt
1 pinch nutmeg
1-2 tablespoons butter

Optional:
1 apple, sliced
1 tablespoon powdered sugar
1 teaspoon cinnamon

1. Preheat the oven to 475 degrees F and place a 10 inch cast iron skillet inside the oven.
2. Beat the eggs with a whisk in a medium bowl until light. Add the milk and stir to combine. Whisk in the flour, nutmeg and salt.
3. Remove the skillet from the oven and reduce the heat to 425 degrees F. Melt the butter in a hot skillet so that the inside is completely coated with butter. Pour the batter in the skillet and place back in the oven.
4. Bake about 12 minutes, or until lightly brown and puffed.
5. While the pancake is cooking, combine the powdered sugar and cinnamon in a bowl.
6. Remove the pancake promptly once done and sprinkle with apples, powdered sugar, and cinnamon.

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Tuesday, November 13, 2012

Gluten Free Peanut Butter Cookies

I found the recipe for these Gluten Free Peanut Butter Cookies on Pinterest a while ago, but I was a little bit hesitant to try it. It only has 4 ingredients, so I was skeptical as to how they would turn out. I was quite surprised that they turned out with great flavor and texture. They were soft enough that they were chewy, but still had a nice crunch. I love whoever created this recipe because it is so easy! And even better because they are gluten free and you don't have to make any substitutions. You can also use this recipe with peanut butter instead of Nutella.

Gluten Free Peanut Butter Cookies
from pbs


1 cup white sugar, plus 2 tablespoons
1 cup peanut butter (crunchy or smooth) 
1 teaspoon vanilla 
1 egg 

1. Preheat oven to 350 degrees F. 
2. Combine all the ingredients in a small bowl and stir until fully incorporated. 
3. Using an ice cream scoop or your hands, roll into 1 inch balls. 
4. Roll in the remaining sugar, then place on a baking sheet. 
5. Use a fork to make a criss cross pattern across the top of each cookie. 
6. Bake at 350 degrees for 10 minutes. 

See? So easy. This is probably the easiest gluten free dessert recipe ever. 


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