Dear Readers,

I am taking a leave of absence from public blogging to spend some quality time with my family.  I will be adding original recipes to my blogspot.  Perhaps when the day comes that my baby birds leave the nest I will make public once again this very special online cookbook.  Until that time I pray you are all happy, healthy and safe.

"If a tiny spark of God's love already burns within you, do not expose it to the wind, for it may get blown out... Stay quiet with God...Do not give yourself to others so completely that you have nothing left for yourself." St. Charles Borromeo

Peace,
Gluten Free and You  

Let Them Eat Cake, Gluten Free Cake

Cheesecake, Gluten Free-Style

Just a quick hello to those who enjoy Gluten Free and You, the blogspot, I have decided to remove AdSense adds not because they were offensive but because I definitely don't blog for the money. I blog because I want my children to have a virtual cookbook of their childhood favorites, a reference guide to products that we have tried and enjoy, as well as some current events of the growing need for Celiac Disease awareness. I also decided when I began this blog to share it publicly so that perhaps someone just finding out that they need to eat gluten free might not feel as overwhelmed a I did four years ago.

The month of May for my family is not only Celiac Disease Awareness Month, it also marks the anniversary of my son's and my celiac diagnosis.  Although I do not blog nearly as much as I did the first year I am no less passionate about the importance of following a strict gluten free diet if necessary. For more information on Celiac Disease see my May 15, 2010 post  What is Celiac Disease? and check out the National Digestive Diseases Information Clearing House link from that post.

From the bottom of my heart, Cheers to your health!

Clams Casino

This post is dedicated to my aunt Janice and uncle Tommy. Janice taught me so much about being a hostess and a home chef. To me, a home chef creates classy meals whether it's simple meat loaf and mashed or a five course meal. Janice oozed style and grace all while having a great time. In a nutshell she knew how to throw a party for 50 or 2, and she put the same effort into both. If you were lucky enough to be at Janice and Tommy's for a party you knew you were about to experience something very special. Cheers to my favorite aunt and uncle! I love you!

 Recipe tip: I save bread throughout the year, put it in the food processor and store the crumbs in the freezer until I need them for recipes like this. I usually don't even need to thaw them although I think you could. Some of my favorite crumbs come from bread I make in the bread maker using Pamela's Bread Mix. This recipe can easily be doubled.

Clams Casino
6 1/2 oz can minced clams
1/4 stick butter
1/2 cup dried bread crumbs (see recipe tip)
4 slices crisply cooked bacon, crumbled
1/4 cup minced onion
1 Tbs parsley flakes, crumbled
1 Tbs Parmesan cheese
1/2 Tbs Old Bay
1/2 Tbs lemon juice
1 tsp oregano
1/4 tsp garlic powder
Paprika, sprinkle

1. Drain clams, reserve liquid.
2. Melt butter and add to clams. 
3. Add all other ingredients and mix. 
4. Add clam juice until all is moist. You may not need all of it. 
5. If you have clean clam shells fill them each with the mixture and top with more Parmesan cheese and a sprinkle of Paprika. If you do not have clam shells spay a mini cupcake pan with cooking spray, place a small amount of clam mixture in the palm of your hand, shape into a ball and place into the cupcake pan and bake as usual.
6. Bake in a pre-heated 400 degree oven until hot about 15-20 minutes.
Enjoy!

Coming Home

New Year's Eve is my favorite day of the year. For me, it is the quintessential holiday. The main focus is to have a good time with those you love. It just doesn't get much better! Speaking of things you love, I love blogging, but have not made one post until today since September. This is in part to taking a job I was offered through my Church. Being a wife and mother has been the most wonderful and fulfilling experience of my life. Since beginning working for my Diocese I now have added an experience that feels like I am coming home every time I step into my office.

I certainly wish I had been able to post along side working and keeping up with my domestic affairs, but alas I could not. Moving forward I do hope to maintain this hobby as well as juggle other duties successfully. My goal is and always has been to blog recipes and current events pertaining to living gluten free. My desire is to have a place my children can go and look up all of the recipes they grew up with. Recipes collected from talented chefs from around the world and even a few from yours truly. While this collection develops I earnestly hope that readers of this blog find something to enhance their lifestyle whether you must eat gluten free or not.

Peace and Happiness in the New Year and Always!  Happy 2012!!!

Quick Cuke Canapes: Gluten Free Naturally

There is just something really special to me about preparing something elegant yet SUPER easy that is created from naturally gluten free ingredients. These canapes fit that description. Perfect for your New Years's Eve celebration or anytime. Enjoy!

2 medium cucumbers (I use seedless English cukes)
1 (3oz.) pkg. cream cheese , softened
2 Tbs finely chopped fresh parsley
2 Tbs finely chopped chives
1 Tbs sour cream or mayonaisse
1 tsp prepared horseradish
1/2 tsp lemon juice
1/2 cup finely chopped cooked shrimp

Makes 36 canapes
Original source unknown

1. Draw tines of fork lengthwise through cucumber peel to score; cut into 1/4 inch thick slices. Place on paper towels to drain.
2. In a small bowl, combine sour cream, horseradish, and lemon juice; beat until smooth. Stir in shrimp.
3. Spread or pipe 1 tsp mixture onto each cucumber slice. Garnish as desired.
4. Serve immediately or refrigerate up to 2 hours.

An Appealing Poll Question

It has been a long time since Gluten Free and You posted a poll question. I remedied this, this afternoon. The new question is, What Sounds Most Appealing to YOU? Your choices are Meat Lovers Recipes,Veggies Only Please, I'll Pass on the Dairy, and I'm Watching My Weight. The most popular answer or "Readers Choice", as I like to call it will inspire a series of recipes just as polls have in the past. I hope you enjoy this new poll question. The poll closes on September 17, 2011, at  12:00am. The poll is located in the upper right hand corner of the home page.

Meal Planner

Announcing a new feature called Meal Planner! Sometimes I am at a loss for what to make for dinner. When I create a meal plan for a week or more I find dinners come together a lot easier. The Meal Planner will be found early in a post and listed in bold print. It will usually include a main dish and two sides.

When creating a grocery list you may find glancing at the Meal Planner tab useful. There is only one meal suggestion there so far, but I will be adding to it so check back. Feel free to comment about this new feature and let me know what you think.  After all,  it wouldn't be Gluten Free and You without YOU!

Southwestern Grilled Pork Tenderloin

How wonderful is it when at noon you have no idea what to make for dinner and somehow a frozen solid pork tenderloin miraculously turns into a fantastic meal with a click of the mouse? After a brief search online that is exactly what happened to me earlier this week. I found this recipe in a Google search.  I hope you enjoy it.

Meal Planner: Southwestern Grilled Tenderloin, Corn Fritters, and Coleslaw

1 Tbsp. Chili Powder
1 1/2 tsp. sugar
1 Tbsp. Freshly Ground Pepper
1 tsp. Salt
1/4 tsp. Onion Powder
1/8 tsp. Garlic Powder
1/8 tsp. Cumin
1/8 tsp. Cayenne
1 (1.25lb.) Pork Tenderloin (trimmed)
1 tsp. Canola Oil

To make the rub, combine all ingredients 
except the pork and oil in a small bowl.  
Place the pork and oil in a zip-close plastic 
bag and add the rub.  Squeeze out the air and 
seal the bag; turn to coat the meat.  
Refrigerate at least 1 hour or up to 24 hours.

Meanwhile, spray the grill rack with non-stick spray; 
preheat the grill to high or prepare a hot fire.

Place the pork on the grill rack.  Grill turning, 
until an instant-read thermometer inserted in the 
center registers 160°F for medium, (18-22 minutes).  
Transfer the pork to a platter and cover loosely 
with foil; let stand approx. 10 minutes.  Cut into 
12 slices.  (Serving = about 3 slices)

Gluten Free and You Fun Facts

While checking the stats available through Blogger I thought it was "post-worthy" to mention that Gluten Free and You, the blogspot has had over 2,000 pageviews in its short lifetime. Currently Quinoa Egg Salad is the most viewed post. It was also the first post to top 100 views. I believe that is partly thanks to participating in  The Gluten Free Homemaker's  Gluten Free Wednesdays. I hope you enjoy these fun facts as much as I enjoy this blogspot!!! Happy reading!

Divine Chicken and Rice

Let me introduce you to a chicken and rice recipe that just might make you throw out your old recipe card. This recipe is so delicious it could only be called "Divine".  My recipe closely follows one I found on Simply Recipes . I really think you are going to enjoy the small changes I have made.

Divine Chicken and Rice 
2-2 1/2lbs.
Salt and Pepper
Olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 large portobello mushroom caps
1/4 cup dry white wine
1 1/3 chicken stock
1/2 cup sour cream
1/4 cup cream
1 cup raw medium or long grain white rice
1 1/2 tsp. salt
1 1/2 tsp. herbs de provence
1/2 tsp. paprika
1 Tbsp. dried parsley

1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.


2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.


3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.


4 Add 1/4 cup dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan.  Let the wine reduce to about 1 Tbsp, then add the chicken stock, and remove from heat.
Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, wine, cream, sour cream mixture over the rice. Add the herbs de provence and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.

5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with parsley before serving.
Serves 6 (with leftovers)
adapted from Simply Recipes Chicken and Rice Casserole

I must admit I have even eaten this dish cold from the fridge. It's that good! Enjoy!

Gluten Free and You Digest: June 2011

The Gluten Free and You Digest is a post in which I like to wrap up the month's events in a neat little package. Of course there are so many headlines bursting about gluten free awareness I will not get them all. That's where you come in. If you dear reader saw an article recently that you believe is noteworthy I invite you to comment about it in the comment section below this post.

I was diagnosed 3 years ago in June. If you have been diagnosed and really don't know which way to turn for help there are some really great resources. Through the University of Chicago you can not only get information about celiac disease but also by meeting certain criteria you can get a Gluten Free Care Package.

The National Digestive Disease Information Clearinghouse website is another source that is very user friendly and very informative. I recommended this website to my son's elementary school administration when he was diagnosed.

I am pleased to post that the prestigious Philadelphia Award was given to Alice Bast, Founder of the National Foundation for Celiac Awareness  (NFCA) for her dedication to raising celiac awareness. Gluten Free and You would like to congratulate Ms. Bast on her award and thank her and the staff of the NFCA for their commitment to raising funds for research, education and screening.

Bast will be given the award, along with the $25,000 prize that comes with it, on May 17th, 2011. source: The Gluten Free Bulletin

 The following is the Mission and Vision Statements from the National Foundation for Celiac Awareness

Mission:

To be the leading organization in raising awareness for celiac disease and gluten intolerance that will facilitate research, education and early diagnosis, and improve the quality of life for children and adults affected by this autoimmune disease.

Vision:

We envision a world in which:

• Celiac disease is widely recognized as one of the most common hereditary diseases.
• Better, more accurate, and cost-effective screening methodologies are available and in use.
• A pharmaceutical cure is in place to prevent the onset or mitigate the effects of this autoimmune disorder so that men and women suffering from celiac disease and dermatitis herpetiformis can lead a normal life

 One last current event to share is that Sarah Jane Smith, one of the the NFCA's Celiac Disease Athletes for Awareness played this past weekend in the LPGA Championship presented by Wegmans in Rochester, NY. According to the  LPGA Season Overview, Sarah has had seven starts and one top ten finish. Congratulations Sarah!

"I changed my diet because Celiac disease runs in my family. Earlier this spring, I stopped eating wheat or gluten. I cut out bread and pasta and it's really helped. I feel better on the course and the new diet has given me more energy. It requires a lot of planning, though. You can't just grab a sandwich when you go out on the course. Now, I eat a lot of gluten-free energy bars, fruits and nuts, and rice cakes with wheat-free peanut butter." ~Sarah Jane Smith source: Gluten Free  NYC 

Voila! A New Feature

Flowers & Herbs

I just added a new feature you may find useful. It's called Linkwithin. This gadget pulls other posts from the archives and features them at the bottom of each post entry. What I have found to be fun is, say you are looking for a dinner option or even a side dish and then voila at the bottom of the post you find a great dessert. You might find an article that I posted a week or a month ago that you missed but find relevant to you that day.  I hope you enjoy and take advantage of this new feature. Feel free to comment here on the blogspot, on facebook or shoot me an email to glutenfreeandyou@gmail.com and tell me what you think of this new feature or the blog itself, after all it's about Gluten Free and You!

P.S. Did you notice the new poll question in the sidebar???

Gluten Free and You Delivers

bazaardesigns.com

I have been asked by Readers of Gluten Free and You to enable delivery of posts via email. I set this feature up a week ago, but wanted to give it a test run. After successfully receiving the most recent posts I am happy to announce that for those that wish to receive posts by email you may do so by entering your email address in the new "Follow by Email" gadget located in the sidebar courtesy of Feedburner by Blogger. As always your privacy is just that, YOURS.  The only email from GFY you will receive are new posts. Nothing will be delivered if I don't post something new.
Another new feature is the print button at the bottom of posts. This "Print Friendly" button is most useful if you would like to print a recipe or send a recipe to a friend. I hope you like and use these new features. All I ask in return is that you give credit where credit is due.  I strive to be an honest blogger and always site my sources. I want folks out there who have worked hard at creating recipes to receive the proper respect. As a blogger it is my duty and my pleasure.  As always thank you for stopping by and come again soon.
P.S. Reaction tabs located at the bottom of posts are a quick way to give feedback without taking time to comment, but comments are most appreciated. Bye for now :)

Quinoa Egg Salad

Dear Reader,
I am entering Quinoa Egg Salad in The Gluten Free Homemaker's  Monthly Challenge for June. Wish me luck on getting picked to have this recipe displayed on Linda's fabulous blog.

Recipe Tip: I made enough for one serving, but this recipe can easily be doubled even tripled.

1/2 cup cooked  and cooled quinoa

1 hard boiled egg, chopped

1 Tbsp mayonnaise

1 tsp mustard

salt and pepper to taste

Combine all ingredients in a bowl and stir to desired consistency. Salt and pepper to taste, enjoy!
 Reprinted from original post dated 5/24/10.

GFY Goes International

According to Blogger Stats the GFY blogspot has been visited by folks in 10 different countries.  A year ago this little blog began as a way to chronicle my families' adventure in gluten free living. I wanted to have a place to keep recipes that I teach my children so that someday they will feel comfortable in the kitchen and hopefully continue to enjoy foods they grew up with.

Since then I have tried to include product reviews and gluten free news in the way of current events. I never dreamed people in 10 countries would visit.  I am honored that people from so many different walks of life would read something on my blog. Spreading gluten free goodness is so much fun. As always thank you for stopping by and come again soon.

Peanut Butter Banana Smoothie

From the editors of Good Housekeeping, Redbook and Country Living, a magazine called 125 Best Blender Recipes is on newsstands now. In this magazine I found a most unexpected smoothie.  My recipe was inspired by one I found in the magazine. Enjoy!

Peanut Butter Banana Smoothie
servings 1


1 ripe banana 
1/2 cup plain yogurt
1 teaspoon creamy peanut butter
3 ice cubes
In a blender combine all ingredients and blend until mixture is smooth.

The magazine offers a tip for a thicker, colder smoothie. Use a banana that's been cut into chucks and frozen for up to a week in a sealed container.

Gluten Free and You Digest: May 2011

The Gluten Free and You Digest is a segment of this blogspot dedicated to celiac disease awareness. By highlighting current events I hope to raise awareness as well as spotlight positive news stories in the gluten free and celiac community. 

May is National Celiac Disease Awareness Month and I find it very fitting to renew the GFY Digest segment of the blogspot at this time. I am happy to report on the Making Tracks for Celiacs Run/Walk to benefit the Center for Celiac Research at the University of Maryland.  The total funds raised to date is $91,696. Isn't that fantastic? If you don't know about the University of Maryland Center for Celiac Research I encourage you to visit their website.

Photo from http://www.citylifeeats.com/

Another significant event that went on this month was called 1 in 133 This was the first Gluten Free Food Labeling Summit held in Washington, D.C. on May 4, 2011. The purpose of this summit was unmistakable. The largest gluten free cake was assembled to symbolize that clear, accurate, reliable food labeling is critical in the lives of people dependent on labeling for their health.  I would like to thank the leading members of the gluten free community, noted celiac disease researchers, and food corporations for participating in the
summit. I participated in this effort by sending an email and signing a petition to encourage the FDA to complete food labeling standards!


On Friday May, 27th , a Celiac Awareness Night took place at Citi Field in Flushing, NY. The National Foundation for Celiac Awareness and R.O.C.K. Long Island benefited from tickets sold through a special offer. The New York Mets hosted the Philadelphia Phillies, and most importantly, gluten-free concessions were available. In addition, Elizabeth Hasselbeck of The View and author of The G-Free Diet was honored in pre-game festivities.

As recent as May 18, 2011,  reports show some athletes believe that a gluten free diet enhances performance. The question is, do these athletes medically require a gluten free diet or is the fad label fueling this phenomenon? Not being a physician myself  I may never know. Example one comes from The Gluten Free Society where a young man describes his path to diagnosis and wellness. See the link for the full story. Another example is that of Novak Djokovic, finalist of the US Open, winner of the Davis Cup and the Australian Open and currently enjoying a 39 match winning streak. It is being reported by Tennis Connected that Djokvic attributes his success to the gluten free diet, however, he was successful before the diagnosis and diet change.

Many will debate the facts and findings, emotions and opinions, I pray for the health and safety of all those in search of a diagnosis for celiac and other illnesses. The gluten free diet has absolutely had a positive impact in my life.

Kate's Buttercream Frosting

Kate's Buttercream Frosting (dyed orange for a special day)

This post is dedicated to my friend Kate. She has made my life sweeter in so many ways. We have laughed, we have cried and what friendship would be complete without sharing recipes. Without further ado...

Recipe tip: I use between  4-6 tablespoons whipping cream. Use 2 and add only if necessary. I also use approx. 4 cups powdered sugar. This frosting is so versatile. Play around with the consistency. You can frost cupcakes, cakes, brownies, decorate with it, or just simply (I mean sinfully) eat it straight from the bowl. Makes 3 sinful cups.

Kate's Buttercream Frosting
One stick butter, softened
2 tablespoons whipping cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 bag powdered sugar


Whip butter with cream. Add almond and vanilla extracts. Blend for 5 minutes. SLOWLY add powdered sugar one 1/4 cup at a time.

Vegan Chocolate Cupcakes with Mocha Frosting: How Sweet It Is

Vegan Chocolate Cupcakes (naked with no frosting)

Since being given 1,000 Gluten Free Recipes by Carol Fenster, Ph.D., I knew I wanted to share recipes with others who require a gluten free diet or who simply appreciate delicious food. It is with great pleasure that I share this next sweet treat reprinted with permission from the publisher, 1,000 Gluten Free Recipes by Carol Fenster; Wiley, 2008. Only one thing could make the timing of this post even sweeter for me and that is that this week marks the 3 year anniversary of going gluten free for my son and myself.

Recipe tip: I make these cupcakes in regular sized muffin cups with good results. I have not perfected the number of servings due to varied amounts per cup. The picture above shows the cupcakes well, naked with no frosting. I highly recommend trying Carols' Mocha Frosting and my friend Kate's Buttercream Frosting. See Dessert and Frosting labels for Kate's Buttercream Frosting Recipe.

Vegan Chocolate Cupcakes with Mocha Frosting
Makes 24 servings
These simple chocolate cupcakes are perfect for those who avoid dairy and eggs. Coffee enhances the chocolate flavor in the frosting. 


Cupcakes
1 1/3 cups Carol's Sorghum Blend (see recipe below)
1 cup sugar
1/3 cup unsweetened cocoa powder (not Dutch process or alkali)
1 teaspoon baking soda
3/4 teaspoon xanthum gum
3/4 teaspoon salt
1 cup (120 degrees) hot water
1/3 cup canola oil
1 tablespoon cider vinegar
1 tablespoon pure vanilla extract

Frosting
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, at room temperature or canola oil
1/4 cup hot (120 degrees Farenheit) strongly brewed espresso or coffee
Pinch of salt

1. Place a rack in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit . Generously grease the cups of a mini 12 cup non-stick (gray, not black) muffin pan or line with paper liners. Spray the insides of the liners with cooking spray.

2. Make the cupcakes: Whisk together the sorghum blend, , sugar, cocoa, baking soda, xanthum gum, and salt in a medium mixing bowl. Add the water, oil, vinegar, and vanilla extract. Beat with an electric mixer on low speed until thoroughly blended. Divide the batter evenly in the pan. Let the batter stand 10 minutes.

3. Bake 15 to 17 minutes or until a toothpick inserted in the center come out clean. Cool the cupcakes in the pan for 5 minutes and then place them on a serving platter or desert plates. Repeat with remaining batter.

4. Make the frosting: In a medium bowl, beat all ingredients except coffee with an electric mixer on low speed until blended. Add coffee gradually until frosting reaches desired consistency. Spread each cupcake with frosting. Serve immediately.

Carol's Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch/corn starch
1 cup tapioca flour

Whisk the ingredients together until well blended. Store, tightly covered in a cool dark , dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.

Many thanks to Ms. Fenster for allowing me to share this recipe with you dear reader. I hope you have many lasting memories from making it and enjoying it with those you love.

In a Word...Pizza: A Tribute to Carol Fenster, Ph.D.

First Homemade Gluten Free Pizza

 This post is dedicated to Carol Fenster, Ph.D., internationally recognized expert on gluten free cooking. Thank you Ms. Fenster, you have made my families' Friday nights delicious once more! 


Allow me to set the scene, five years ago I was happily making homemade pizza crust every Friday while listening to my son practice the piano. Fast forward two years and 208 pizzas later, my son and I are diagnosed with celiac disease. BAM, it was as if the wind had been knocked out of me.

I spent a long time in a celiac haze not knowing which way to turn. During this period of time I received 1,000 Gluten Free Recipes, by Carol Fenster, Ph.D.  It was the biggest cookbook I had ever seen. With one glance it was clear that Ms. Fenster had spent a lot of time creating this treasure trove.

Wanting desperately to begin making pizzas again on Fridays, I invested in the ingredients to make Carol's Sorghum Blend.  It was the first step to making homemade gluten free pizza crusts.

Recipe Tips: I order a case of each of the following: Bob's Red Mill brand sweet white sorghum flour, potato starch and tapioca flour and triple the recipe right away because I make and use Carol's Blend so frequently.  By purchasing in bulk, I believe the cost savings is beneficial not to mention I am less apt to run out of one of the ingredients. Personally, I prefer potato starch over corn starch for this blend.

"From 1,000 Gluten Free Recipes by Carol Fenster; Wiley, 2008; reprinted with permission from the publisher"

Carol's Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch/corn starch
1 cup tapioca flour

Whisk the ingredients together until well blended. Store, tightly covered in a cool dark , dry place. You may refrigerate or freeze the blend, but bring to room temperature before using. Makes 4 cups. You may double or triple the recipe.

Homemade Pizza Crust Recipe Tips: I have used 2% cow's milk with success. I usually skip adding seasoning and onion powder to the dough and season the par baked crust (see More Tips below for topping suggestions) While waiting for the sugar and yeast to dissolve in the milk I blend the other dry ingredients with a whisk in my Kitchenaid mixing bowl. I have also used Millet flour for dusting with tasty results. I have always doubled the recipe with much success. Why have one pizza, when you can have two!?

"From 1,000 Gluten Free Recipes by Carol Fenster; Wiley, 2008; reprinted with permission from the publisher"

Homemade Pizza Crust
1 tablespoon active dry yeast
2 1/2 teaspoons sugar
2/3 cup warm 1%milk (cow's, rice, soy, potato or nut)
2/3 cup potato starch
1/2 cup  Carol's Sorghum Blend
2 teaspoons xanthum gum
1 teaspoon Italian seasoning
1 teaspoon onion powder 
3/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons cider vinegar
Shortening for greasing the pan, such as Spectrum Vegetable

White rice flour for dusting

1. In a small bowl, dissolve yeast and sugar in warm milk. Set aside to foam for 5 minutes. In a food processor, blend yeast mixture, potato starch, sorghum blend, xanthum gun, Italian seasoning, onion powder, salt, oil, and vinegar, until ball forms. Dough will be very soft. 

2. Generously grease a 12 inch non-stick (grat, not black) pizza pan with shortening. Do not use cooking spray-it will make it harder to shape the dough. Place dough on prepared pan. Liberally dust with white rice flour; then press dough into pan with your hands, continuing to dust dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Makes edges thicker to contain toppings.

3.Place rack in the bottom position of the oven for the pre-baking and another in the middle position for the secondary baking. Preheat the oven to 425 degrees Fahrenheit. 

4. Bake pizza crust for 10 minutes on the bottom rack, until crust begins to brown on the bottom. Remove from the oven. The crust is now ready to be used as per your recipe.

More tips: Ms. Fenster recommends removing the pizza from the oven and letting it rest for 5 minutes. Also, brushing the crust with olive oil before cutting and serving. If I am making a white pizza I choose from a variety if toppings such as olive oil and minced garlic, and a combination of mozzarella and provolone. Now for a more traditional pizza, Don Pepino pizza sauce is the best. I have enjoyed Don Pepino since I was a little girl, and I appreciate it even more today since they proudly print "Gluten Free" on the label. Don't forget the pepperoni, I never do!