Gluten Free Pumpkin Pie with a sweet pie crust

Pumpkin Pie

When I made my Gluten Free Cuccidati Cookies I had a lot of dough leftover. And since the dough rolls out like a Pastry Dough I decided to experiment and see what it would taste like as a pie crust shell. So I made a Gluten Free Pumpkin Pie using said dough and prayed it would taste at least ok on Thanksgiving. Cause everyone knows that Thanksgiving isn’t really the right place to experiment with food recipes when everyone is expecting their Traditional yummy recipes.

Nevertheless, I experimented and the crust was better than ok.. it was delicious! I stressed for no reason, LOL.

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I made Gluten Free Pasta Dough to ring in the New Year

Gluten Free Ravioli | Small Town Living in Nevada

Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread

Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.

Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.

My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.

He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.

And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).

I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.

My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!

Ravioli

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Thick-Crust Gluten Free Pizza Dough

Originally written July 7, 2014

So I made a homemade cheese pizza right down to the dough…. It had a good flavor but was a little crumbly. I may add an extra egg next time to help with moisture.

PizzaCrust

Thick-Crust Gluten Free Pizza Dough

Ingredients
STARTER
1 1/2 cups (210 g) Gluten Free Flour
1 teaspoon (3 g) instant yeast
2 teaspoons (8 g) sugar
3/4 cup plus 2 tablespoons (7 ounces, by weight) warm water (about 95°F)

DOUGH
2 cups (280 g) Gluten Free Flour , plus more for sprinkling
1-1/3 teaspoons (4 g) instant yeast
2 teaspoons (12 g) kosher salt
1 tablespoon (14 g) extra-virgin olive oil
1/4 cup (2 ounces, by weight) water, at room temperature
1-2 eggs

Starter

Directions
To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm, draft-free location to rise until doubled (about and hour maybe two).

Once the starter has finished rising, make the dough. Place the flour and yeast the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the olive oil, water, and risen starter to the bowl, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size and cover. Place the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).

Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, knead the dough until smooth.

Shape dough into a 12″ round pizza.

Bake for about 5-10 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with your desired toppings, then place the pizza again back on the pizza stone. Bake until the crust is browned and your toppings are cooked as desired (about 7-10 minutes, but time will vary depending upon toppings and taste). Allow the pizza to set for a few minutes before slicing and serving.

adapted from: http://glutenfreeonashoestring.com/