Gluten Free Pizza! Success!!!



Well it’s finally happened!  I found an actual gluten free pizza crust that tastes GOOD!  Hallelujah!  It’s taken a while but pizza wasn’t something I was willing to give up in our household.  The beauty about this recipe is that it just takes a normal pizza dough recipe and substitutes gluten free flours in it’s place!  And it’s darn tasty, easier to make than regular pizza dough I might even add.


3 cups of gluten free flour blend (I used 1 cup brown rice flour, 1 cup sorghum flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)

1 tsp salt

1/2 tsp baking powder

2 tbsp white sugar, divided

1 tbsp fast acting yeast

1 1/4 cup warm water (110F or 43C), divided

1 tbsp oil



1. In a small bowl, combine yeast and 3/4 cup warm water.  Let set foe 5 minutes to active.  Sprinkle 1 tbsp of yeast in part way through.

2. In a separate bowl combine gluten free flour blend, salt, baking powder and remaining 1 tbsp sugar. Whisk until well combined.

3. Make a well in the dry mixture and add the yeast mixture and oil plus the additional 1/2 cup water.  Then stir together until well combined.  It will be a little wet and sticky.

4. Lightly grease a baking sheet and then plop the dough into the middle.  Use a wet spatula or wet hands to squish the dough to cover the pan completely.  It should be pretty thin (1/4 inch).

5. Preheat oven to 350F.  Put pizza in the oven to pre-bake for about 25 minutes or until it begins to crack and look dry.

6. Remove from oven.  Spread on pizza sauce and favourite toppings.  We used mozza cheese and artichoke hearts!

7. Cut immediately and serve!  Reheats well for leftovers 🙂




Gluten Free Biscuits (with white bean flour)

Gluten Free Biscuits  with White Bean Flour


This is another recipe that I tried from my new favourite recipe booklet 😀  I’ve been wanting to experiment with bean flours more lately and this was one that caught my eye.  I didn’t have white bean flour so I made it myself by grinding in my coffee grinder!


Makes 12 small biscuits

1 cup (250 ml) cornstarch

½ cup (125 ml) white bean flour

¼ cup (50 ml) tapioca flour

2 tbsp (30 ml) sugar

2 tbsp (30 ml) baking powder

½ tsp (2 ml) baking soda

½ tsp (2 ml) xanthan gum

½ tsp (2 ml) table salt

5 tbsp (75 ml) unsalted butter or buttery spread, room temperature, divided

¾ cup (175 ml) milk of choice, room temperature


1. Generously grease an 8-inch round nonstick metal pan.

2. In the bowl of a food processor, process cornstarch, white bean flour, tapioca flour, sugar, baking powder, baking soda, xanthan gum and salt until well blended. Add 4 tbsp (50 ml) of butter and pulse until mixture forms pea-size balls.

3. With the motor running, add milk through the feed tube of food processor and process until a very soft dough forms.

4. Dip a metal ice cream scoop or 2-tbsp measuring cup into hot water, scoop out ball of dough and place in pan, rounded-side up. Continue with remaining dough, wetting the scoop each time and placing 12 balls close together so biscuits rise up, rather than spread out. Melt the remaining tbsp of butter and brush on biscuit tops. Cover the pan with plastic wrap; let stand 20 minutes in a warm place (85ºF/30ºC) while oven preheats.

5. Place rack in lower third of oven. Preheat oven to 375ºF (190ºC).

6. Bake until biscuit tops are lightly browned, about 15 to 20 minutes. Transfer biscuits to wire rack and cool 10 minutes. Serve immediately.

Gluten Free Fried Green Tomatoes



This is one of my favourite fall recipes and it’s special because you can’t BUY green tomatoes at the store!  So it’s a once or twice a year treat.  My mother-in-law brought us up some so I cooked them up for supper tonight!  Mmmmmmmh sure hit the spot.  It was easy to adapt to be gluten free – I just swapped a different flour and then used crushed rice krispies (corn flakes would be good too). Voila!  Just as good with a slight adaptation.  😉


Green tomatoes (about 4 medium tomatoes)

1/2 cup potato flour or other gluten free flour

1 egg

1/2 cup gluten free rice krispies, crushed

Spices as desired (I used garlic powder and chili powderl)


1. Preheat oven to 400 degrees F.

2. Chop green tomatoes into thin slices.

3. Toss lightly in flour.

4. Dip in egg.

5. Coat in bread crumbs mixed with spices.  (I crushed them up in the food processor or you could use a rolling pin or glass and crush them in a zip lock bag)

6. Place on lightly oiled baking pan or parchment paper lined pan and spray lightly with oil.

7. Bake for around 30 minutes until coating is crispy.

8. Enjoy!

Perfect Black Bean Patties


I have been searching for a long time for a decent bean burger recipe….and I think I finally found it!!!  Off of a blog Skinny Taste. The key it seems is to FREEZE the burgers before frying them so they stay in the proper shape in the pan.  These have a delicious flavour to them and aren’t bland like all the other ones that I tried before.  And talk about a nutrition power house 😀


16 oz can black beans, rinsed and drained

1/2 carrot

1/2 cup chopped scallions/onions

3 tbsp chopped cilantro

3 cloves garlic, peeled

1 large egg

1 tbsp cumin

1/4 to 1/2 tsp kosher salt

1 tsp hot sauce

1/2 cup gluten free quick oats or gf bread crumbs


1. In a food processor, finely chop carrot, cilantro, onion, garlic.  Then add oats, then eggs and spices. Then stir into mashed beans.

2. Divide mixture into six patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper.  (If it’s too wet add another tablespoon of oats)

3. Freeze at least 2 hours before cooking or keep frozen until ready to cook.

4. Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

Multi-grain Rice with Artichokes and Cashew Cream


Multigrain Rice with Artichokes and Cashew Cream (Vegan and GF)

I came up with that recipe after finding a can of artichoke hearts in my pantry.  I LOVE artichoke hearts – the vegetable is almost meaty and oily (in a good way trust me) and so delicious.  I decided to pair it with some tasty baked brown and wild rice, cashew cream for creaminess and chickpeas for protein.  It was DELICIOUS!  I can’t wait until lunch tomorrow already…..


1 1/2 cups brown rice

1/2 cup wild rice (or more brown rice)

1 can of artichoke hearts, drained and diced

1 tomato, diced

1 can chickpeas, drained and rinsed

1/2 cup cashews + 3/4 cup almond milk + dash of garlic and onion powder


1. Boil 4 cups of water.  Preheat oven to 350F.  In a large casserole dish with a lid, mix boiling water, brown and wild rice, dash of salt and a cut of butter or dairy free margarine.  Bake for 1 hour, fluff with a fork and let sit for another 5 minutes before serving.

2. Chop up artichokes, tomatoes and rinse chickpeas.

3. Make cashew cream by blending cashews, almond milk (or water) and garlic or onion powder together in a food processor until smooth and creamy.  Thin with more milk or water if needed.

4. Top hot rice with toppings or else just mix everything together in a big pot!  Enjoy!