Showing posts with label Gluten-Free. Show all posts
Showing posts with label Gluten-Free. Show all posts

Saturday, September 30, 2017

Gluten Free Pizza Dough


A gluten-free diet doesn't mean you have to do without all your favorite foods it just means you have to cook your own food this "Gluten-Free Pizza Dough" recipe is absolutely delicious. Try it the next time you want a pizza.


Ingredients 

1½ cups All Purpose Gluten-free Flour Blend
1 tablespoon dry active yeast
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil

2/3 cup tap water (around 110 degrees is perfect)

Directions



    1. Pour 2/3 cup warm water into small bowl; stir in yeast. 
    1. Let stand until yeast dissolves, about 5 minutes.
    1. Brush large bowl lightly with olive oil. 
    1. Mix 1 1/2 cups flour, sugar, and salt in processor. 
    1. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. 
    1. Transfer to lightly floured surface. 
    1. Knead the dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. 
    1. Transfer to prepared bowl; turn dough in bowl to coat with oil. 
    1. Cover bowl with a dish towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour. 
    1. Hit down dough. 
    1. Rolling out the dough according to recipe instructions. 
    1. Start in center of dough, working outward toward edges but not rolling over them.


Gluten Free Amish White Bread


 There's nothing in the world like "Gram's Gluten-Free Amish White Bread" recipe absolutely mouth watering delicious. As a matter of fact, once the aroma from the bread cooking escapes your kitchen a line will quickly develop for a slice.


Ingredients

2 cups warm water (110O F or 45O C)
2/3 cup white sugar
1 ½ Tablespoons active dry yeast
1 ½ Teaspoon Sea Salt
¼ Cup vegetable oil
6 Cups +/- Gluten-Free all purpose flour

Directions

In a large bowl dissolve, the sugar in the warm water.

Add the yeast and stir until it has dissolved.

Allow to proof until yeast resembles a creamy foam; about 10-15 minutes.

Mix in the sea salt.

Begin adding one cup of the flour at a time to the yeast mixture.

If you’re not using mixer knead dough on a lightly floured surface until smooth; no lumps.

Place in a well-oiled bowl and turn dough to coat the outside layer of the dough.

Cover with a damp cloth; barely damp not dripping wet.

Place in a warm draft free area and allow to rise until doubled in size; about 1 hour to 1 ½ hours.

Remove cloth and punch dough down.

Knead for a for 1 to 2 minutes.

Divide in half and shape into loaves.

Place into two well-oiled 9x5 inch loaf pans and turn dough to coat the outside layer of the dough.

Clover with damp cloth; barely damp not dripping wet.

Allow to rise 30 to 45 minutes or until the dough rises 1 inch above rim of bread pan.

Preheat over 375 degrees 8-10 minutes.

Lower temp. to 350 degrees F. for 35 minutes or until top is golden brown.

Remove pans oven and turn pans upside-down to allow for the bread to fall out of the pan.

Place bread on cooling racks for 30-45 minutes before the hungry hounds hoards hound you out of a slice of warm bread.

Serve.

Hot Damn Chili Gluten-Free


The best "Hot Damn Gluten-Free Chili" recipe on Earth. It's super easy to make and mouth watering delicious.

Ingredients 


1 ½ - 2 lbs London Broil
1 Pkg. Black Peppercorn  marinade mix
½ cup ea. Habanero peppers and chopped onion
29 oz. can chopped tomato in juice
8 oz jar of Chinese Garlic Chili sauce
1 bottle of Mr & Mrs. T’s Bold and Spicy Bloody Mary mix
1 tube Wasabi (5-6 oz.)
1 can of Kidney beans: drained
Hot sauce, Onion powder, Garlic powder, chili powder and cumin to taste (There is no such thing as too much).

Directions


4-5 days in advance make the marinade - substituting hot sauce for the vinegar - and freeze the meat in the mix.

The night (or that morning) before cook off the meat, sauté the peppers and onion in olive oil till the onions are tender.  

Combine the meat, peppers and onions; add in the tomatoes and seasonings.  

Stir and add the Chili sauce and ¼ the Bloody Mary mix and the Wasabi.  

Stir till well blended.  

Simmer for at least 45 minutes, stirring occasionally, adding more Bloody Mary mix if the sauce gets too thick.

If doing this the night before remove from heat and cool, then refrigerate overnight 

An hour before serving warm up the chili adding more Mr. & Mrs. T’s if needed and the beans.  

Heat at least one hour over low heat stirring every five minutes. 


Friday, September 29, 2017

Creamy Oven Roasted Mushrooms Soup


If you've never tasted "Creamy Oven Roasted Mushrooms Soup" get ready for a delicious mouth full of Heaven. Follow directions to make Gluten-Free.



Ingredients 

20 ounces of mixed button mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter, cut into pieces
5 cloves garlic, smashed
2 pinches Sea Salt
1/4 cup finely chopped parsley
1/2  cup all purpose or Gluten-Free flour
2 cups chicken broth 
1/4 white cooking wine
1/4 teaspoon rosemary
1 pinch black pepper
1 1/2 cups heavy cream



Directions

Trim end of steam, rinse, place spread out on towel let mushrooms dry off.

Melt butter in a small sauce pan and remove from heat.


Add to the butter olive oil, garlic, sea salt and 1/2 the parsley mix.


Preheat the oven to 325º. 


Scatter the mushrooms on a large baking sheet and roast, stirring occasionally, until liquid has released and evaporated, about 35 minutes.


Drizzle 1/2 butter mixture over mushrooms mix until all the mushrooms are coated.
Return to oven and roast for another 20-25 minutes.


Place cooked mushroom buttons in a chopper and chop. 


Add flour to butter mixture mix until flour fully absorbs the mixture of butter and oil to make a roux and set aside.


In a medium size pot add chopped mushrooms, wine, rosemary, pepper and chicken broth.
Bring to a boil lower heat and let simmer 15-20 minutes; stir occasionally.

Add heavy cream stir often until you bring it back to a simmer.

Add the roux (butter and flour mixture) and then whisk it into your soup until it has completely dissolved. 

Thicken to your liking.

Server. 


Gluten-Free Oven Roasted Mushrooms



If you've never tasted "Gluten-Free Oven Roasted Mushrooms" get ready for a delicious juicy, caramelized mouth full of Heaven.

Ingredients 

20 ounces of mixed button mushrooms
3 tablespoons olive oil 
2 tablespoons unsalted butter, cut into pieces
5 cloves garlic, smashed 
2 pinches Sea Salt
¼ cup finely chopped parsley 

Directions

Trim end of steam, rinse, place spread out on towel let mushrooms dry off.

Melt butter in a small sauce pan and remove from heat.

Add to the butter olive oil, garlic, sea salt and 1/2 the parsley mix.

Preheat the oven to 325º. 

Scatter the mushrooms on a large baking sheet and roast, stirring occasionally, until liquid has released and evaporated, about 35 minutes.

Drizzle 1/2 butter mixture over mushrooms mix until all the mushrooms are coated.

Return to oven and roast for another 20-25 minutes.

Place cooked mushroom buttons in a large bowl. 

Pour rest of butter mixture over the mushrooms, add rest of the parsley and mix until mushrooms are fully coated.

Server. 

Thursday, September 14, 2017

MaryJane Gluten Free Chocolate Chip Cookies

Cannabis Cookies

This recipe that is already amazingly good now with the cannabutter . WOW! You a "MaryJane Gluten Free Chocolate Chip Cookies" that will make your head spin.


Ingredients

2 1/4 cups all purpose gluten free flour
1 TSP baking powder
1 TSP baking soda
1/2 TSP sea salt
1/4 TSP xanthan gum of your blend of flour does not have it
3/4 cup cannabutter room temp
3/4 cup firmly packed brown sugar
1/2 TSP stevia
2 large eggs
2 TSP vanilla
1 (12-ounce) package semi-sweet chocolate chunks or chips

Directions

Preheat oven to 375°F. 

Combine flour blend, baking powder, baking soda, salt and xanthan gum in bowl. 

Then a separate bowl combine cannabutter, brown sugar and sugar in bowl. 

Mix on a medium speed making share to scrape the bowl until creamy. 

Add the eggs and vanilla then  keep beating, scraping bowl often, until it is mixed. 

Gradually add flour mixture, beating at low speed until well mixed. 

Stir in chocolate chips. 

Using a TBSP put the dough 2 inches apart on to a cookie sheets with parchment paper. Bake 9-12 minutes or until light golden brown. 

Then let cool down before eating.

Please do let me know what you think of this one.


Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 

Wednesday, September 13, 2017

Mary Jane Vanilla Mug Cake


This microwaveable "MaryJane Vanilla Mug Cake" recipe is simple and delicious. My friends really likes this recipe because they can add her favorite toppings into the mix. What friend wouldn't love creating their own Signature Mug Cake?



Ingredients

2 Tablespoon of Cannabis Extra Olive Oil
1 large egg
Tablespoon of any kind of milk
1 Teaspoon pure vanilla extract
2 Tablespoon Stevia
Tablespoon  all-purpose flour or gluten-free four
   Pinch of sea salt
1 1/4 Teaspoon of ground up dried cannabis


Directions

Mix together in your favorite mug. 

Then microwave for 1 min 30 sec.


Toppings

Icing, Riddi Wip, Ice cream, etc. optional.

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18

Tuesday, September 12, 2017

Gluten-Free Maple Bacon Mug Cake


This "Gluten Free Maple Bacon Mug Cake" recipe is for those out there that Love Bacon. This is a MUST TRY CAKE! My son-in-law LOVED it when my daughter made this for him.


Ingredients

2 Tablespoon of  any oil of your choice
1 large egg
1 Tablespoon milk
1 Teaspoon pure maple extract
Tablespoon Gluten Free all-purpose flour
3 Tablespoon of maple-syrup
2 cooked pieces of bacon 


Topping


Maple Frosting 
Bacon Bits

Mix together in your mug then microwave for 1 min 30 sec. 

Let it cool down before adding your maple frosting and bacon bits onto.


Gluten-Free Red Velvet Mug Cake


This "Gluten-Free Red Velvet Mug Cake" recipe is a delicious traditional cake just in a mug.


Ingredients 

1 large egg
3 Tablespoon any oil of your choice
1 Teaspoon liquid red food coloring
1 Tablespoon buttermilk
1 Teaspoon pure vanilla extract
2 Tablespoon sugar
1 Tablespoon cocoa powder
Tablespoon of Gluten Free all-purpose flour
Pinch of sea salt
1 Teaspoon cider, white, white wine, or rice vinegar


Topping 


The richness of the coco is so good and not to much.

Cream Cheese Frosting

Directions

Mix together in your mug then microwave for 1 min 30 sec. 
When done let it cool down before adding the cream cheese frosting on top.







Gluten-Free Vanilla Mug Cake





This microwaveable "Gluten-Free Vanilla Mug Cake" recipe is simple and delicious. My granddaughter really likes this recipe because she can add her favorite toppings into the mix. What child wouldn't love creating their own Signature Mug Cake?




Ingredients

2 Tablespoon of any oil of your choice
1 large egg
Tablespoon  of any kind of milk
1 TSP pure vanilla extract
2 Tablespoon Stevia
Tablespoon  Gluten Free all-purpose flour
Pinch of sea salt

Directions:

Mix together in your favorite large mug. 

Then microwave for 1 min 30 sec. 

Icing or Riddi Wip optional. 


Enjoy!






Gluten-Free Pumpkin Spice Mug Cake



This easy "Gluten-Free Pumpkin Spice Mug Cake" can be made it quick[y plus it's
just delicious. If you really want to rock your tasted buds top with Riddi Wip and my Golden Pumpkin Spice Syrup .


Ingredients

2 Tablespoon Gluten Free all-purpose flour
1 Tablespoon honey
1 Teaspoon pumpkin spice blend
1  pinch fine sea salt
1 Tablespoon of any oil of your choice  (just not olive oil)
2 Tablespoon pure pumpkin puree
1  Tablespoon of any kind of milk
1 large eggs

Directions
Mix together in your favorite mug. 
Then microwave for 1 min 30 sec.

Toppings

Icing, Riddi Wip, Ice cream, and 
Golden Pumpkin Spice Syrup optional.