Gluten free diets

Welcome Drew! would you like a gluten free cookie?

Start finding replacement foods now, it will be easier to stay GF once you get used to the fake foods. Going cold turkey is rough!

 

Gluten Free stuff that tastes almost like real food:
Annie's Mac & Cheese

Hodgson Mill Apple Cinnamon Muffins

Bob's Red Mill Brownies

Tinkyada Pasta


Udi's Cinnamon Raisin Bread

 

Drew is one of us now

 

Here's a good pizza crust recipe for anyone who's interested. I've had the best luck cooking it on a pizza stone on my BBQ grill. Cooking it in the oven tends to leave the center a little undercooked and soggy.

1 Tbsp active dry yeast
2-1/2 tsp sugar
2/3 C warm milk (about 110*F)

2/3 C potato starch
1/2 C Sorghum blend (3 parts sorghum flour, 3 parts potato starch, 2 parts tapioca flour)
2 tsp xanthan gum
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 garlic powder
3/4 salt
1 Tbsp olive oil
2 tsp apple cider vinegar
shortening (for greasing the pan, do not use cooking spray)
corn meal (for the pan/stone)

preheat the grill/oven to 425*F to 450*F. its best to preheat the stone as well, having a pizza peel to transfer the dough comes in handy for this reason.

in a small bowl, dissolve the yeast and sugar in the warm milk. set aside to foam, about 5 minutes.

in a food processor or mixing bowl combine the potato starch, sorghum blend, xanthan gum, Italian seasoning, onion powder, garlic powder, salt, vinegar and olive oil. Pour in the yeast mixture. Blend until the dough forms a ball. If dough is too sticky add in a little more sorghum blend, 1 tsp at a time.

to shape the crust grease a cutting board or counter top with shortening (not cooking spray, it makes it hard to shape the dough) if using a stone or grease the pizza pan if you're going that route. make sure your hands, spatula, etc are greased too - this dough is sticky! Sprinkle a little cornmeal onto the stone to make sure the dough doesn't stick. Once you have a round-ish shape about 12" to 14" in diameter carefully transfer the dough onto the preheated stone.

Cook for about 10 minutes or until the bottom just starts to brown. remove the crust and flip it over, add sauce and toppings as desired and return to the stone for another 15 to 20 minutes.

TIPS: I cheat a little and use Barilla brand sauces instead of homemade pizza sauce. The Barilla Tomato and Basil variety is great.
For the sorghum blend I use Bob's Red Mill Sorghum flour. The tapioca flour and potato starch can be a little hard to find but some stores have it in the bulk food bins where you can scoop and bag whatever quantity you wish.
A pizza peel makes it easier to transfer the dough to and from the hot stone but a sturdy cutting board would work too.
The raw dough is super sticky and will cling to whatever surface it comes into contact with so grease everything liberally with shortening.
This doesn't reheat very well so pig out and eat the whole pizza in one sitting

 

yeah...its not that popular I guess not a lot of people come to a truck forum to talk about their food allergies and digestive malfunctions

 

let me know what you think of it. I've made this for people and they liked it, said it tasted like normal food and they wouldn't have guessed it was GF.