Gluten Free Brownies
1/4 c. brown rice flour
1/2 c. almond meal
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
5 oz. bittersweet chocolate, chopped
8 TBS unsalted butter, cut into pieces
3 TBS unsweetened cocoa
3 large eggs, at room temperature
1 c. packed light brown sugar
2 tsp. vanilla extract
Preheat oven to 350º. Mist a 12 cup muffin tin and 4 cups of a 6 cup tin w/ gluten free spray. In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat, whisk in cocoa. In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture. Fill each muffin cup 2/3 full. Bake until a toothpick comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
Gluten Free Pizza
Rice flour for dusting hands and rolling
1 13.2 oz. package gluten free pizza dough mix
1 TBS olive oil
2 TBS diced red onion
1/8 tsp. salt
1 1/2 c. canned tomato puree
1/4 tsp. sugar
1/2 tsp. dried oregano
pinch of pepper
8 oz. mozzarella, shredded
2 small bell peppers, 1 red 1 green, seeded and sliced
1/2 c. pitted black olives, halved
10 fresh basil leaves
Preheat oven to 425º; prepare dough as directed on package. Warm oil in a medium pan on medium-high heat. Add onion and salt; saute until onion has softened, about 3 minutes. Reduce heat to low; stir in tomato puree, sugar, oregano and pepper. Simmer for 10 minutes. Mist 2 pizza pans or round baking sheets w/ gluten free cooking spray. Divide dough in half; spread on pans. Pour sauce over each, leaving 1/2 inch border. Sprinkle w/ mozzarella. Top w/ pepper slices and olives. Bake for 15-18 minutes (or as package directs) until crust is light golden and cheese melted. Allow to cool 5 minutes. Top w/ basil leaves before serving.
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