Gluten Free Day 8 – Pizza Crust

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

 Ingredients:

1. 1/3 cup Tapioca Flour

2. 3/4 cup Rice Flour

3. 1 teaspoon Xanthan Gum

4. 1 teaspoon salt

5. 1 teaspoon ground pepper

6.  1/2 cup almond milk or rice  milk

7. 2 large eggs

8. 2 tablespoons olive oil

Directions:

1. Preheat oven to 400 F.

2. Beat the eggs, oil and milk well

3. Mix dry ingredients on the side and add in – blending until smooth.

4. Spread onto a greased pizza pan (or baking pan) with a flat spoon in a 12 inch circle – flattening the middle out a bit more, so you have a crust forming.

5. Bake in the oven for 15 minutes.

6. Remove and spread your sauce: tomato paste, olive oil or pesto and add your choice of toppings. Bake once more for 15 minutes.

7. Cut into small slices and serve as an appy!

Gluten Free Day 7 – Avocado Fries

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. 2 small avocados

1. 1/2 cup vegetable broth

2. 1 tbsp arrowroot or tapioca – flour

3. 1/2 cup cornmeal

4. 1/2 tsp paprika

5. 1/2 tsp salt

Directions:

1. Preheat the oven to 400 degrees F. Prepare a baking sheet with parchment paper or a silpat.

2. Cut the avocados in half, remove the pit, and peel them. Cut them into lengthwise slices.

3. In a shallow bowl, mix the vegetable broth and flour. In another shallow bowl, mix the cornmeal, paprika and salt.

4. Dip an avocado slice into the broth mixture, then dip it into the cornmeal. Coat the avocado slice with cornmeal, patting it gently to make sure the cornmeal sticks, and lay it on the baking sheet. Repeat with remaining slices.

5. Bake for 22-25 minutes, until the cornmeal is lightly browned and crispy. Serve hot with a marinara dipping sauce, or another sauce you adore.

Gluten Free Day 6 – Oven Baked Green Tomatoes with Sriracha-Ranch Dipping Sauce

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. 6 green tomatoes, sliced about 1/2 inch thick

2. 3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would buzz in food processor to make it finer)

3. 2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)

4. 2 eggs, beaten well

5. 1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)

6. 1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it more spicy)

Directions:

1. Preheat oven to 350F/180C.  Spray a baking sheet with non-stick spray.

2. Cut the tomatoes into slices about 1/2 inch thick. Beat the eggs in a small bowl.  In another bowl, mix the almond flour and Old Bay Seasoning.  Remove and save half of the almond flour mixture, so you can work with two batches.

3. Dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture on to the tomato slice so it sticks.  Place each tomato on the baking sheet after it’s coated with the almond flour mixture.

4. Bake tomatoes 35-40 minutes, turning carefully once.  While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce.  The baked tomatoes are done when the almond mixture is lightly browned on each side and tomatoes are cooked through.  Serve hot.