Livybean Gluten Free Confections now at the Dallas Farmers Market

Livybean Gluten Free Confections made their first public debut this past weekend. Wow!!! what a response thank you for all your support.

Thanks to everyone that came out to the Dallas Farmers Market in Dallas, Georgia. We had a great response and can't wait to see more of you this weekend. I hope everyone enjoyed the goodies. This week we will have more gluten free treats for sale. This week I will be offering more of the pecan butter cookies, vanilla marshmallows and a few loaves of banana bread. Feel free to contact me if you have any special requests I'm always happy to try to accommodate.

Gluten Free Pizza Dough

I know it's been a little while since I've posted anything so here's a treat for you. I developed this recipe in an effort to satisfy my daughter's desire for a better tasting gluten free pizza crust. This makes a great Margarita pizza.

Gluten Free Pizza Dough

1 cup GF All Purpose Flour Mix (I use Arrowhead GF Flour Mix)

1 cup Corn Starch

1/2 cup Tapioca Flour

1/2 cup Potato Starch

2 Tablespoons Potato Flour

2 Tablespoons Sugar or Honey

4 Teaspoons Xanthum Gum

2 Packages Fast Acting Dry Yeast

1/2 - 1 Teaspoons Salt

1/2 - 1 Teaspoons Dried Basil

1/2 - 1 Teaspoons Dried Oregano

4 Tablespoons Oil

2 Cups Warm Water

1. In the bowl of an electric mixer using the paddle attachment add all dry ingredients together and stir slightly.

2. With the mixer on low add the oil then slowly add the water until the dough just starts to bind together.

3. Turn the mixer to high and beat dough for 3-5 minutes.

4. While dough is mixing prepare 2 large cookie sheet by spraying them lightly with a GF nonstick spray or use a silpac (nonstick cooking mat).

5. Once dough is done mixing divide dough evenly between the two pans. Spread dough out evenly across the pan, all the way to the edges. I found that putting a plastic bag on my hand and spraying it lightly with oil is the easiest way to press the dough out.

6. Cover the spread out dough with plastic wrap and set aside to rise about 30-40 minutes. If you like your crust a little lighter you can let is rise longer.

7. Preheat oven to 450 degrees.

8. Once dough has risen remove the plastic wrap and top it with all your favorites.

9. Bake until cheese is bubble and just starting to brown. The crust should be slightly golden around the edges.

10. Slide pizza off the pan onto a cutting board to slice. I like to leave the pizza on a cooling rack instead of leaving it on the pan. The bottom of the crust stays crisp that way. Sometimes if you leave the pizza sitting in the pan the heat and steam will make the bottom of the crust a little soggy. That is if sticks around long enough to get soggy. In our house it never sits long before the kids dig into it.

GF Chocolate Cake Pick of the Week

Here's my pick of the week. I tried this cake a couple weeks ago and loved it. I now keep a box on hand for those last minute party invites. When I don't have time to whip a cake up from scratch this is a wonder moist chocolate cake the whole family enjoys. I have been able to find it at Kroger and Publix but haven't seen it in our smaller local grocery stores.

Amazing Gluten Free Cinnamon Chip Bread

For those of you in the Atlanta area there's good news. Great Harvest Bread Company in the Smyrna/Vinings area offers gluten free breads. They bake the bread a couple times a month and sell out fast. I just tried their gluten free cinnamon chip bread and it's delicious. Check out the website to get a schedule for the next gluten free baking day. www.ghsmyrna.com

Annie's Gluten Free Mac

My kids love this mac & cheese. Although I prefer to make homemade baked mac & cheese. This has been a life saver. You know those days when you need a quick meal for the kids, and don't feel like starting from scratch. I've been able to find this in most major grocery store. Check Annie's out at www.annies.com

Southern Style Biscuits

1 1/2 cup Corn Starch

1/4 cup Tapioca Flour

1/4 cup Potato Starch

1 tablespoon Potato Flour

1 tsp. Xanthum Gum

1/4 cup Powdered Buttermilk

3 tsp. baking powder

1/2 - 1 tsp. salt (according to taste)

1/2 cup Butter or Butter flavored Crisco (very cold)

1 1/4 cup milk

I use very cold fat when making biscuits. Don't be afraid to keep a stick of Crisco in the refrigerator so it's cold and ready when you need it.

1. Preheat oven to 450 degrees.

2. In a large bowl combine dry ingredients and whisk to mix fully.

3. Cut the fat into the flour mixture until large pea size granules are formed.

4. Once the fat is cut into the dough add the milk. Trying to work the dough as little as possible mix until the dough just comes together.

5. Form the biscuits by hand or using a large spoon drop the biscuits onto a cookie sheet or lightly greased glass casserole dish. You can lightly flour your counter with corn starch and roll the dough out to cut the biscuits. I prefer a light fluffy biscuit and have found that rolling and cutting the dough makes for a slightly drier heavier texture.

6. Place in preheated oven and bake until light & fluffy and just turning golden brown.

Gluten Free Chex Mix

4 1/2 cups Corn Chex Cereal
4 1/2 cups Rice Chex Cereal
1 cup mixed nuts (I use unsalted nuts)
1 cup gluten free Pretzels
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoon seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

1. Preheat oven to 250 degrees

2. In a large bowl add the cereals, nuts and pretzels together.

3. In a microwave safe bowl melt the butter. Add the Worcestershire sauce, seasoned
salt, garlic powder and onion powder to the butter and mix well.

4. Pour the butter mixture over the cereal mix and stir until everything is well coated.

5. Spread out onto a cookie sheet and bake for about 1 hour. Stirring every 15 minutes.

6. Cool completely before storing in an airtight container.

Glutino Pretzels, Yummy!

I love these pretzels they're so crisps and tasty. So far I have been very pleased with Glutino brand products. They taste great and the texture is right on. The kids love them as well, Livy has decided she likes them better then "real" pretzels, meaning the gluten filled kind. check out their website for more info www.glutino.com

Blog Updates, Recipes and Reviews

So I've decided to post weekly. By Friday each week I will try to post a new recipe. I will also include my product review or pick of the week. Just so you know, I do not get paid by any of the product companies that I review or mention. I do except products to review at which time I will test them out and give an honest review pro or con in regards to the product taste or performance. You can contact me through the email address listed on my blog or leave me a comment below should you want me to review a particular product. Check back often to see what products I've found lately and as always please let me know how my recipes worked out for you.

Vanilla

I just got an email asking what gluten free vanilla brand I use. Many of the flavorings and extracts out there are not gluten free so please be sure to read the label. The vanilla isn't the problem it's usually the alcohol they use. Look for a product that uses a corn alcohol. Since I always try to use the highest quality ingredients I use Nielson-Massey Vanillas, Inc. products. I've used their products for years and luckily for me they just so happened to be gluten free. Check out their website if you want more info www.NielsenMassey.com

Gluten Free Sandwich Bread

This is a good sandwich bread recipe.

4 cups Brown Rice Flour mix
1 tablespoon Xanthan Gum
1 tablespoon Egg Replacer
2 tsp. Salt
1/2 cup Powdered Milk or Powdered Milk Substitute
1 pkg Active Dry Yeast (2 1/4 tsp.)
3 large Eggs
1/4 cup Butter, Margarine, or Shorting
2 tsp. Cider Vinegar
1/3 cup Honey or Agave Nectar
2 cups Warm Water (110-115 degrees)

Brown Rice Flour Blend
1 1/3 cup Brown Rice Flour (I use super fine flour, just put your rice flour in a food processor with metal blade attachment and mix for 1-2 minutes)
1 1/3 Tapioca Flour
1 1/3 Corn Starch
1 tablespoon Potato Flour

Grease 2 8-inch bread pans. In a medium size bowl mix all dry ingredients together and set aside. In the bowl of an electric mixer add butter, eggs, vinegar, and honey. With the paddle attachment mix liquids together for about 30 seconds. Add half the dry ingredients and mix until just combined. Add the remaining dry ingredients and mix until combined. Turn the mixer to low and slowly add the warm water and mix until it is absorbed into the dough mixture. Turn the mixer to Med/High and beat for 4-5 minutes. It will resemble a cake batter when combined. Pour batter into prepared bread pans and set aside to rise about 50-60 minutes. Meanwhile preheat oven to 375 degrees. Once dough has risen place pans in the middle of your preheated oven. Cook for 50-60 minutes until the doughs internal temperature reaches 200 degrees. Let the bread cool about ten minutes before turning out of the pan. Once you take the loaves out of the pan let them cool on a rack until fully cooled. I found that if you don't let the bread fully cool it will dry out faster once you slice it.