Cornmeal Muffins

April 17, 2009 Leave a Comment

These are a favorite in our family. Add dried currants or raisins for more flavor!

Dry Ingredients:

3 cups rice flour

1 ½ cups cornmeal

2 ½ tablespoons baking powder

1 ½ teaspoons xathan gum

¾ cup sugar

Wet Ingredients:

6 eggs, beaten

3 ¾ cups milk

1 ½ cups melted butter

Heat the oven to 400 degrees. Butter or oil three twelve hole muffin pans. Set aside. Mix the dry ingredients all together, in a large mixing bowl. Set aside. Crack the eggs into another smaller bowl, and beat them with a fork. Pour in the milk, and stir it in. Pour in one half cup of the butter into the eggs and milk, and stir it in. Pour another half cup of the butter, and stir it in once again. Add the last half cup of butter, and stir it in also. Pour the wet ingredients into the dry ingredients, and mix them together. Spoon dough into the buttered muffin tins. Fill about 2/3 full.

Filed Under: Biscuits and Muffins

Gluten-Free Pie Crust

April 17, 2009 1 Comment
Gluten-Free Pie
Gluten-Free apple pie with Gluten-Free Pie Crust

This crust is used a lot in our family. It is an all-purpose pie crust.

Dry Ingredients

1/2 cup rice flour

1/3 cup potato starch

2 tablespoons sugar

1 teaspoon xanthan gum

1 tablespoon cornstarch

Wet Ingredients

3 tablespoons butter, melted

1 egg, beaten

1 teaspoon apple cider vinegar

3 tablespoons butter, cold

Heat the oven to 325 degrees, and position rack in center of oven. Use a glass unbuttered pie pan. Stir the rice flour, potato starch, sugar, xanthan gum, and cornstarch together in a small mixing bowl. Set aside. Place the melted butter in a separate bowl. Crack one egg in another separate bowl, and beat it with a fork. Beat in the apple cider vinegar. Pour the beaten egg and vinegar, into the dry mixture. Stir them in. add the melted butter. Stir. Grate the cold butter into the mix. Flatten the crust out on the pie pan. Pour your choice filling in, and put in the oven for an hour, or until crust is lightly browned.

Note: this pie crust only makes enough dough to put a crust on the bottom. If you want to have one with a top, you may want to double the recipe.

Filed Under: Pies and Pastries

Moist pizza crust

April 17, 2009 1 Comment

If you want a seasoned pizza crust, add 2 ¼ teaspoons pizza seasoning to the dry ingredients. You have a choice between a thick crust and a thin crust. If you want a thin crust, use by 12” pans. If you would rather a thick crust, use 16 by 12” pans.

Dry ingredients

2 ¾ cups rice flour

1 ¾ cups tapioca flour, plus two tablespoons

3 teaspoons xanthan gum

4 ½ tablespoons dry milk powder

1 ½ teaspoons salt

yeast mix

½ cup sugar

1 ½ tablespoons yeast

2 ¼ cups warm water

wet ingredients

6 egg whites

½ teaspoon xanthan gum

Heat oven at 400, and position rack in the center of the oven. Grease two 14 by 12” (optional) pans. Set aside. Mix the flours, xanthan gum, milk powder, pizza seasoning (optional), and salt, together in a large mixing bowl. Set aside.

Place the sugar, yeast, and water together in a small bowl (see “tips” section for further explanation). Let it rise until the yeast has risen at least an inch. While the yeast is setting, separate the eggs into two small bowls (see “tips section for further explanation). Do not use the egg yolks. Beat the egg whites with an electric mixer until frothy. Add the xanthan gum. Pour the egg whites and xanthan gum into the dry ingredients. Mix it in. Slowly pour the yeast mix in, and stir. Spread the dough out on your pans, and let set for an hour, while you are preparing the pizza toppings. Once the pizza is all topped off, place it in the oven, and let cook for twenty to twenty-five minutes, until crust is lightly browned.

Filed Under: pizza

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