Fruit Nut
Muffins
Makes about
12 servings
1 cup rice flour
1 tablespoon baking powder
½ cup oat or corn flour
¼ cup chopped cashews
¼ cup honey
¼ cup safflower oil
1 cup nonfat milk (or plain soy milk)
2 eggs, lightly beaten
½ cup chopped dried apricots
½ cup fresh or frozen cranberries or blueberries (or other fruits of your choice)
Heat oven to 400° F. Lightly oil and flour a 12-cup muffin pan.
Combine rice flour, baking powder and oat flour in large bowl.
In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch.
Wheat and
Gluten Free Pizza Crust
This crispy pizza crust tastes so
delicious that your guests won't
know it's wheat and gluten-free. You
can hold a slice in your hand and it
won't crumble! You may also shape
the dough into four individual
pizzas.
1 tablespoon gluten-free dry yeast
⅔ cup brown rice flour or bean flour
½ cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
½ teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
⅔ cup warm water (105° F)
½ teaspoon sugar or ¼ teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray
Heat oven to 425° F.
In medium bowl using regular beaters
(not dough hooks), blend the yeast,
flours, dry milk powder, xanthan
gum, salt, gelatin powder, and
Italian herb seasoning on low speed.
Add warm water, sugar (or honey),
olive oil, and vinegar. Beat on high
speed for 3 minutes. (If the mixer
bounces around the bowl, the dough
is too stiff. Add water if
necessary, one tablespoon at a time,
until dough does not resist
beaters.) The dough will resemble
soft bread dough. (You may also mix
in bread machine on dough setting.)
Put mixture into 12-inch pizza pan
or on baking sheet (for thin, crispy
crust), 11 x 7-inch pan (for deep
dish version) that has been coated
with cooking spray. Liberally
sprinkle rice flour onto dough, then
press dough into pan, continuing to
sprinkle dough with flour to prevent
sticking to your hands. Make edges
thicker to contain the toppings.
Bake the pizza crust for 10 minutes.
Remove from oven. Spread pizza crust
with your favorite sauce and
toppings. Bake for another 20-25
minutes or until top is nicely
browned.
Serves 6.
Crust only: Calories 138, Fat 1 g, %
Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg,
Sodium 286 mg, Fiber 2 g Exchanges -
Carbohydrate 2, Fat ¼
*Dairy Alternative: 2 tablespoons
tapioca flour or sweet rice flour in
place of the 2 tablespoons dry milk
powder or non-dairy milk powder.
However, the crust won't brown as
nicely.
