Tuesday, July 20, 2010

Eggless Cooking

Here is a link for eggless baking....
Their blueberry muffins looked very delicious!

Of course, the recipes are not gluten free, but that can be changed quite easily. I am not always exact, but the basic formula I use is: 2/3 rice flour to 1/3 starch, adding 1 tsp guar gum for every 2 cups of flour. Here is an example:
If a recipe calls for 4 cups of flour, I would substitute 2.5 cups of rice flour, 1.5 cups of starch (tapioca or potato) and 2 tsp guar gum.

I substitute water for milk in most baking recipes. If I feel I need to use milk, I use coconut milk which I usually dilute with water.

Sunday, July 18, 2010

Grecian Pizza

I have been lacking in both time and inspiration with posting recipes lately. Of course I have been cooking as the folks at my house have this nasty habit of getting hungry every 4 or 5 hours (some every 1/2 hour). But, cooking with the intention of posting about it later is very different from must cooking. For one, I have to actually measure ingredients so I can write the recipe down! The there is remembering to take some pictures (if the recipe actually turned out!). Well, I got it together today and I am going to share one of the recipes on our summer menu: Grecian Pizza. It is gluten free, of course - but also dairy free. I think the crust could be made without eggs if you use the flax egg replacer.

This recipe makes one large baking sheet of pizza (mine is 12x17 with sides) which should serve 4-6 people, depending how hungry they are. ;)


1 cup rice flour
2/3 cup tapioca starch
3 tsp baking powder
1 1/4 tsp guar gum
1/4 tsp salt
2 Tbsp sugar
1 cup water
1 egg
3 Tbsp olive or vegetable oil

Preheat oven to 375 degrees.
Sift dry ingredients together.
Add milk, eggs and oil - mix well to combine.
Grease baking sheet and spread batter evenly over the sheet.
Bake for 10 minutes.
Remove from oven and set aside to cool while you slice topping ingredients.

Pizza Topping:

1 Tbsp olive oil
1 8oz package fresh mushrooms, sliced thin
2 cloves of garlic, minced
4 cups fresh spinach, washed and torn
1 cup sliced black olives (my favorite are the smokey tasting sun dried olives)
2 tsp dried oregano
1 small tin pizza sauce (or make your own)
1 red pepper, sliced thin
1/4 large pineapple, sliced thin (can used canned, but fresh is SO good)
1 lb sliced ham or other gluten/dairy free meat
any other topping of choice - onions, green pepper, etc

In a large frying pan, heat oil over medium heat. Add the garlic and mushrooms and saute until tender. Stir in the oregano to the mushrooms and scrape warm mushrooms over the torn spinach. Toss to mix.

Spread cooled crust with sauce and layer ham evenly over the sauce.

Next, evenly spread red pepper, olives and pineapple.

Top with spinach mixture - this will help hold the other ingredients together.

Place baking sheet in 375 degree oven and bake pizza for 30-45 minutes.

Cut into squares and serve. Enjoy!

Saturday, July 17, 2010

Flax Egg Replacer

If you have ever mixed flax with water, you know that if forms a thick, slippery goo. That mixture can be used as a substitute for eggs. I find that it works especially well in muffins. Flax is a source of good fatty acids and fiber: not a bad addition to any baking. Even though we can have eggs, I still add this flax mixture to gluten free bread to give it a lighter texture.

1/2 cup flax seed
2 cups water

-Grind the flax seed in the blender on high for about 1 minute.
-Add the water and continue to blend on high for anther 2 minutes. The mixture will be very thick and a stringy consistency similar to egg white.
-To substitute for eggs: mix 1/4 cup of flax mixture for 1 egg (1 cup of flax mixture for 4 eggs).


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