1 3/4 cups my recipe gluten-free flour
1 tsp guar gum
1/4 tsp oregano
1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup whole milk
1/2 tsp kosher salt
1 1/2 cup cheddar cheese
1/2 cup heavy whipping cream
2-3 cloves of minced garlic
1/4 cup parsley
4 TBSP butter, very cold
Kosher salt to sprinkle on top
Preheat oven to 425 degrees. In a large bowl mix together flour, guar gum,oregano, kosher salt, baking powder, and baking soda. Add in minced garlic, parsley, cheddar cheese, milk, and the heavy whipping cream. Cut in the butter 1 tsp at a time and mix together. It is helpful if the butter is very cold. Blend well until dough comes together and is very sticky.
Drop onto greased baking sheet, and cook for 12 minutes until biscuits are not doughy anymore. Switch oven to convection 425 degrees, then cook 3 minutes until browned on top. Can make 14 to 16 biscuits but I usually make 9 larger biscuits. Sprinkle kosher salt on top when done cooking.
5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread
Warm the milk to 120°, add the yeast and 1 tsp sugar. The warm milk will help to activate the yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.
Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.
Preheat the oven to 375°.
Grease a loaf pan or flat
After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.
Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.
After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.
1 -2 Tbsp Sriracha
3/4 cup Mayonnaise (corn and soy free)
2-3 cloves garlic
half a lime, juice only
1/2 tsp salt
1/2 tsp pepper
1/2 cup seasoned rice flakes (my recipe)
1/2 cup grated cheese montery jack, asiago or parmesean (white cheese is best since it does not contain the amount of fat that is in yellow cheeses)
2 boxes of New Zealand Mussels
Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees.
Lay out the mussels in a pan. I prefer to use a 1-2 inch deep pan so that the mussels do not roll out and the juices stay in the pan.
Cook mussels on 400 degrees on the half shell in the oven for 10 minutes until juices begin to cook out of mussels.
In a seperate bowl mix together the mayonnaise, lime , salt, pepper, and sriracha sauce.
Mix the pre-seasoned rice flakes and the cheese into the mayonnaise mixture until blended. Add more sriracha for extra spicyness. I can only handle a little so 1-2 tbsp is fine for me. Mixture will be chunky and thick.
Top the individual mussels with the mixture and put in the oven for 7-10 minutes.
Change the oven to broil and set the mussels under the broiler until they begin to turn brown and slightly bubble.
1 1/3 cup white rice flour
1/2 sweet rice flour
1/2 cup arrowroot
1 tsp salt
1/4 tsp baking powder (corn free)
1/4 agar gum
14 tbsp butter, softened
1 tsp vanilla extract
*** 1 tsp almond extract for Almond shortbread cookies******
Preheat oven to 300 degrees.
Cream together butter and sugar until creamy. Add extract until a thick paste forms approximately 3 minutes. Do not over mix, cookies will crumble and fall apart.
In a seperate bowl mix together flours, salt, baking powder, agar, & salt. Dough will be very crumbly.
Mix together dough with hands, and press it together. Turn dough onto wax paper, it will be very crumbly. Press it together and shape it into a log. Roll it up in the wax paper and refrigerate for 10-20 minutes.
Cut the dough into 1/4 inch thick disks and place 2 inches apart on an ungreased cookie sheet.
Bake 30 minutes or until golden brown. Allow cookies to cool on pan for 5 minutes and transfer to wire rack to finish cooling.
Also known as Flatbread
3 cups gluten free flour
1 tsp sugar
2 1/2 tsp yeast
1 1/2 warm water
Combine yeast with warm water (not over 120 degrees) and sugar (feeds the yeast). Set aside until it becomes frothy. Usually 10-15 minutes.
Mix flour with yeast mixture and stir until well mixed. Cover and set aside in a warm place until dough rises.
Allow to rise 10-15 minutes, grease hands well and grease a griddle or flat pan. Heat pan to temperature where it will cook bread quickly.
Pinch off small rounds of dough and roll in greased hands. Flatten dough in hands and add to pan pressing down flat in the pan.
Flatbread will begin to cook quickly and start to grow air pockets and bubbles.
I cook mine until it had seared markings.
Once it begins to turn more tan or light brown the flatbread will be ready to use.
This dough can be refrigerated and used for several days. This bread is always best freshly cooked and if the dough is ready it only takes a few minutes.
Check my blog for my own mix of Gluten free flour blend for bread.
1/2 medium onion
1 lb ground beef
1 lb lamb
3 tsp oregano
1 1/2 tsp salt
1 tsp ground black pepper
1-2 tsp garlic powder
3-5 cloves of garlic
1/2 cup rice flakes
Black olives (I prefer Kalamata)
Feta or crumbled goat cheese
Coursely chop onion and garlic cloves in food processor to make a slurry of onion, garlic and juices. Add all ingredients to large mixer and turn on until blended together.
Preheat oven to 350 degrees f.
Using bread loaf pan pack meat firmly into pan making sure that there are not any air pockets or holes. Leave 2 inches at the top for excess grease. Do not over fill pan. Place meat loaf pan on flat cookie sheet to catch overflow grease. Cook in oven for 30 minutes. After 30 minutes and top is browned flip meat out of the pan onto the flat sheet you were using to catch grease, browned top down. This will give the meat the ability to brown on the other side. Drain excess grease into loaf pan which is now empty.
Cook for 30 more minutes. This is when I usually use the convection bake setting on the oven. It helps to brown the meat and crisp the top of the meat. If you do not have this setting cook as you would normally.
When the meat is browned to your satisfaction pull the meat out of the oven and allow it to sit 5 -10 minutes before cutting.
Cut the meat at an angle starting at one corner and cut across the meat at a diagonal angle.
Stuff your pita bread with meat, tzatziki sauce, lettuce, black olives, onions, tomato, and feta or goat cheese. Enjoy!