EASY gluten free Chocolate Chip Cookies

Ingredients:
Dry:
2 1/4 c. Gluten free flour blend (see recipe here in this blog)
1 tsp Arm n hammer baking soda
1/2 tsp  Sifto salt
~whisk  together in a medium sized mixing bowl

Wet:
1 c. butter or margarine
1/2 c. rogers white sugar
3/4 c. packed gf golden brown sugar
1 egg

Other:
1 to 2 c. Chipits chocolate chips

~Cream butter and add both sugars in a large mixing bowl
Add egg (slightly beaten)
Mix in dry ingredients
Add chocolate chips
Spray a cookie sheet with Pam
Place a piece of parchment paper on top of the sheet
Roll a 1 T of dough into a ball and place 2 inches apart on the cookie sheet
BAKE:
~ in a preheated 350 F / 177 C oven for 7-8 minutes
Makes 12-15 yummy soft chewy cookies :)
*adapted from a Western Family recipe

THE ABSOLUTE BEST GLUTEN FREE FLOUR BLEND!!!!!

Thank you  Land o' Lakes for this  AMAZING  RECIPE that ALWAYS works ~<3

Gluten Free Flour Blend:
2 C brown or white rice flour or combination of the two
2/3 c. potato starch (DO NOT USE POTATO FLOUR)
1/3 c. Tapioca starch
1 tsp xanthan gum

I buy Bobs Red Mill : flour and starches in large bags and then blend A LOT ahead of time  and store in Ziploc bags in a cool dry place until i need it

Pizza crust that ACTS like pizza crust

Ingredients:
starter:
1 1/4 c. warm water
1 tsp brown sugar
2 1/4 tsp fast acting/bread machine  yeast
~combine all ingredients in a cereal sized bowl
Set aside

Ingredients:
Dry:
1 c. sweet white sorghum flour
1 c. tapioca flour/starch
1 c. potato starch (NOT FLOUR)
1/2 c. brown rice flour
1/2 c. buckwheat flour
3 tsp baking powder
1 tsp salt
2 tsp xanthan gum
3 T. brown sugar
~ combine all dry ingredients into a large mixing bowl.
Whisk together
Set aside

Wet:
2 large eggs
1/4 c. olive or canola oil
1/4 tsp vinegar
~combine wet ingredients in a medium sized mixing bowl
Whisk together

COMBINE:
~starter mixture and then wet ingredients into dry mixture
mix until it forms a dough
Keep kneading the dough on a counter until fully mixed
Divide the dough in to two equal parts
Spray two 12 inch pizza pans with Pam non stick spray

Place two 24 inch strips of plastic wrap overlapping each other a bit on a clean counter
Place the ball of dough on top of the plastic wrap in the center
Place two more pieces of plastic wrap, also overlapping , on top of the ball
Use a rolling pin top to bottom, side to side, on the diagonal, to flatten the dough into a 12 " round disc
Dough should be a half an inch thick
Peel the top layer of plastic wrap off and place the pizza pan face down on top of the disc
Reach under the plastic wrap and flip dough and pan over
Peel off the plastic wrap and for edges of the pizza in the pan
REPEAT for second ball of dough using the same wrap

For rectangular pizzas in a cookie sheet, make double the recipe and divide into  three balls of dough

BAKE:
Shells:
Bake shells, one at a time in a preheated 350 F/177 C on the middle rack  for ten minutes
Remove shell and REPEAT for the second shell

TOP:
Top  the cooked shell with Prego sauce and cheese/meat/veggies/ of your choosing

BAKE PIZZA:
 Bake each topped pizza for 5 mins
REPEAT for second shell
ENJOY!!
adapted from a recipe by the gluten free goddess ~<3

FINALLY !!! EASY YUMMY WHITE BREAD !!!

Ingredients :

Starter :

1 1/2 c. warm water
1 T. white sugar
2 T. instant/bread machine  yeast

~ mix all ingredients in a cereal sized bowl
set aside


Dry ingredients:
3 c. (see the best gluten free flour for baking recipe in this blog)
2 tsp. xanthan gum (in addition to the xanthan gum already in the flour )
4 tsp. baking powder
1 tsp salt
3 T. white sugar

~whisk ingredients together in a large mixing bowl and set aside

Wet ingredients:
2 eggs
1/4 c. olive or canola oil
2 tsp vinegar
~ whisk together in a medium sized bowl
combine with yeast mixture after it bubbles up

Combine:
~wet ingredients into dry ingredients
Mix for three minutes with heavy duty stand mixer or hands
Dough will be sticky
Spray a 5x9x2 or 1.5 L bread pan with Pam
Scrape the dough into the pan
Wet your hands and mold into the shape of a loaf
Allow loaf to rise in a warm spot covered with a clean dishtowel for 30-40 minutes until just over the

edge of the pan.
Place in a preheated 375  F /190 C oven on the middle rack for 20 minutes.
Remove from pan and let cool on a breadboard
ENJOY!!!

GF bread is really not very good past day 2.. it never lasts that long here...
For storage , when cool,  cut bread into slices and flash freeze on a cookie sheet for 15 mins.
Store in a Ziploc bag or airtight container and use slice by slice.