GF pizza crust/crepes question

[Guest guest]

Shawn-Marie, I substitute cornstarch for all-purpose flour in my crepe

recipe and it works very well. It's actually more tasty than crepes made

from wheat.

 

LaDonna

 

 

 

[Guest guest]

My hubby makes me GF crepes all the time. Using your regular recipe, just

replace the flour with rice flour, cup to cup. You might need a little more

liquid to spread them.

 

pat

 

--- On Sun, 1/10/10, Shawn-Marie Simmons <pampchef2001 wrote:

 

 

Shawn-Marie Simmons <pampchef2001

Re: Re: GF pizza crust/crepes question

 

Cc: sherene

Sunday, January 10, 2010, 10:20 PM

 

 

Hi everyone-- I wrote a few days ago about needing some GF ideas for my upcoming

GF Pampered Chef shows. I think I may suggest to the culinary center that I

start some of these classes too, as there seems to be definitely a need out

there!

 

Okay my 14 year old host has decided that we are going to make pizzas and salad

and then he wants me to teach them how to make fresh fruit crepes for dessert.

 

Sherene emailed a pizza crust recipe (below) and mentions Jules' gluten Free

baking mix-- is this a standard GF item found in most grocery stores? I won't

have time to mail order anything as this is on Tuesday.  If mail order only, can

something be substituted?

 

And/Or  if anyone else has a yummy tried and true pizza crust GF recipes, please

send my way!

 

ALSO--- I make crepes all the time for my kids-- just using regular flour.. to

make them GF-- can I just substitute GF flour and keep the rest of recipe the

same? Has anyone done GF crepes before? Is there a best GF flour to use? As you

can see I really don't have much experience in this GF dept. So, I gratefully

appreciate all the help you have given me!

 

I will let you know how it goes on Tuesday. There are 20 confirmed teenagers

coming so should be great fun!

 

 

Warmly,

Shawn-Marie

 

 

Re: Re: in need of Gluten-Freerecipes for

teenager

 

Saturday, January 9, 2010, 7:50 AM

 

 

 

 

 

 

 

On Jan 8, 2010, at 10:53 PM, Shawn-Marie Simmons wrote:

 

> ! Perhaps a pizza or pasta dish-- maybe even an appetizer or a dessert?!

>

======

 

this is the best gfcf vegan pizza crust I've ever tasted. It does require Jules'

gluten Free baking mix though.

 

for the topping, our favorite one is caramelized onions spread over the base

with lots of roast garlic and topped with finely diced onions. once it's cooked

we top it with finely shredded basil but that's not vital to the mix..

 

Pizza dough recipe

====

 

1 1/2 cups Jules Gluten Free all purpose pizza

1/4 tsp oregano

pinch or two garlic powder

1/2 tsp salt

2 1/2 tsp rapid rise yeast

2 egg whites at room temp (or egg replacer)

2 tbs olive oil

1/2 tsp cider vinegar

2/3 cup creamer (soy, dairy, coconut) warmed

 

Directions

--------

 

preheat oven to 375F (static) or 350F (convection) if using an oven

 

Whisk together the dry ingredients, except yeast. Set aside

 

In a large mixing bowl mix the wet ingredients, but only use 1/3 of the creamer

 

turn to low setting and slowly add dry ingredients. Add more creamer as needed

to get a firm dough that can still be spread. Pour in yeast and beat on high for

3 more minutes

 

spoon dough into the middle of a greased pan. liberally oil your hands and

spread into a 12 inh circle.

 

Raise the outer edges so that the sauce won't spill out.

 

cover with a light kitchen towel and let the crust rise for about 10 min in a

warm spot, brush lightly with olive oil on the crust edges. poke holes in the

pizza with a fork.

 

bake for approx 15 min in preheated oven. crust should have risen and gone

slightly brown

spread with toppings, bake for an additional 20 min.

 

When you use the pizzaz, leave out the 10 min resting time. put the crust on 15

min with just the lower heating element. top, then bake with dual elements for

approx 20 min.