Gluten Free French Bread

Here's what we had for dinner tonight! Tasty lasagna rolls and fresh french bread. All of it was as good as any wheat-based dinner like it. So good! You'll love this bread; the taste and texture are JUST like the regular once it is completely cooled. As you can see in my picture, the loaves rose out, not up, since I don't have a french bread pan. I'd recommend using one if you have it. It was still great, just short.

2 cups rice flour (white)

1 cup tapioca flour

1 Tbsp xanthan gum

1 1/2 tsp salt

2 Tbsp sugar

1 1/2 cups warm water

2 Tbsp yeast

2 Tbsp melted butter or margarine

3 egg whites, beaten slightly

1 tsp vinegar

more melted butter, for brushing

Directions:

In a small bowl dissolve the sugar in the water, and add yeast.

In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt. Blend with mixer on low.

Wait until the yeast mixture foams, then blend into the dry ingredients.

Add the melted butter, egg whites, and vinegar. Beat on high for 3 minutes.

To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes, or spoon into special French-bread pans. Use wet hands to smooth tops of loaves.

Slash diagonally every few inches. Brush with extra melted butter.

Cover the dough and let rise in a warm place until doubled in bulk, about 40-50 minutes.

Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

Remove from pan to cool.

Lasagna Rolls

These were amazing. I think next time I'll try sprinkling a little mozzarella cheese on the noodles right before rolling up. Not hard, and even my kids ate them-spinach, mushrooms, and all!

18 lasagna noodles
2 cups marinara sauce
1 Tbsp oil
2 portobello mushrooms, diced
1 cup frozen chopped spinach, defrosted
2 cups diced cooked chicken
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
salt and ground black pepper to taste
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1/4 cup pine nuts

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite; drain and rinse.

Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.

Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.

Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the roll-ups.

Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

Strawberry Smoothie Ice-Cream Pie

I did this for the girls' birthday party! It was so good!!!

Prep: 50 min.; Bake: 10 min.; Stand: 35 min.; Freeze: 4 hrs., 30 min. Makes 10 to 12 servings

Ingredients
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries

Preparation
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.
Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.

Gluten Free Pizza that is Good!

This one I got from April, and it was a relief to have pizza that was worth eating! It is the closest to real pizza that I've tried so far.

INGREDIENTS:

1 Tbsp. Yeast
2/3 cup Gluten Free Garbanzo and Fava Flour
1/2 cup Tapioca Flour
2 Tbsp. Milk Powder (Non-Fat Dry)
2 tsp. Xanthan Gum
1/2 tsp. Salt
1 tsp. Gelatin powder, unflavored
1 tsp. Italian Herb Seasoning (substitute any fresh or dried herbs)
2/3 cup Warm Water (105 degrees)
1/2 tsp. Sugar
1 tsp. Olive Oil
1 tsp. Cider Vinegar
Cooking Spray

Preheat oven to 425.
In medium mixer bowl blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar, olive oil and vinegar. Beat on high for 3 minutes. Add water if the dough is too stiff. The dough will resemble soft bread dough. Put mixture into 12 inch pizza pan that has been coated with cooking spray. Sprinkle extra four onto the dough, then press the dough into the pan. If dough becomes too sticky, use oil or water on your hands to help work the dough. Bake the crust for 8-10 minutes. Remove from oven, top with your favorite sauce and toppings. Bake for another 10-20 minutes.

NUTRITIONAL INFORMATION(For an 8 slice pizza pie.)
For 1 slice serving size Calories 90, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 2g, Protein 3g.

Gluten Free Fantastic Chocolate Pudding Cake

This one I took straight out of Betty Crocker and substituted my favorite flour blend, and it was amazing! And easy. I've always loved this one, and it's still sooo yummy.

Ingredients:
1 cup Gluten Free Flour Blend (click to see recipe)
3/4 cup granulated sugar
2 Tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp oil
2 tsp vanilla
1 cup chopped nuts, if desired
1 cup brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired

Directions:
1. Heat oven to 350.
2. Mix flour, sugar, 2 Tbsp cocoa, baking powder, and salt in ungreased 9x9 pan. Mix in milk, oil, and vanilla until smooth. Stir in nuts (opt). Spread evenly in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. pour water evenly over batter.
4. Bake about 40 minutes, or until top is dry. Cool 10 minutes.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.