Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (34 page)
Heat a griddle to medium high (375°F). Wet a paper towel with oil and brush over the griddle surface. Drop the batter by the tablespoonful onto the griddle. Cook about 2 minutes, or until the edges are dry. Flip and cook until golden brown. Remove to a platter and repeat with the remaining batter.
Serve with a dollop of yogurt and a sprinkling of chives.
Tip
:
Stiffly beaten egg whites add lift to these delicate, airy pancakes.
MAKES 8 SERVINGS
Years ago Lora
Brody created a gluten-filled version of this pizza for a presentation. It made me so hungry watching people devour it that I had to create a version I could enjoy. This makes a great appetizer and a festive Make and Take dish that will impress everyone, gluten-free or not.
1½ cups white rice flour
1 cup plus 2 tablespoons cornstarch or potato starch
6 tablespoons tapioca starch/flour
½ cup cornmeal
3 tablespoons dry powdered milk or Vance’s DariFree (see Simple Substitutions, page 265)
1 tablespoon instant active or active dry yeast
2 teaspoons chili powder
2 teaspoons xanthan gum
1½ teaspoons salt
1 cup low-fat vegetarian refried beans
¼ cup olive oil
2 tablespoons honey
2 large eggs
1 teaspoon cider vinegar
⅔ cup plus 2 tablespoons water
two 8-ounce packages low-fat gluten-free cream cheese, at room temperature
two 16-ounce jars gluten-free salsa, excess liquid drained off
2 cups shredded Monterey Jack or cheddar cheese (about 8 ounces)
two 2-ounce cans sliced black olives, well drained, optional
Preheat the oven to 425°F. Lightly oil a 14-inch deep-dish pizza pan.
Combine the flour, cornstarch, tapioca starch, cornmeal, powdered milk, yeast, chili powder, xanthan gum, and salt in a large mixing bowl. Mix well with a fork. In a separate bowl, combine the refried beans, oil, honey, eggs, vinegar, and water. Add to the dry ingredients and beat using a mixer for 3 minutes, or until the dough is smooth.
Spread the dough into the pan. Oil a sheet of plastic wrap and lay it, oiled side down, over the dough. Press the dough evenly into the pan and all the way up the sides. Remove the plastic and spread the cream cheese over the dough. Spoon the salsa over the cream cheese and sprinkle with the shredded cheese.
Bake 25 to 30 minutes, until the edges of the crust are deep brown and the cheese is bubbling. Cool slightly. Top with olives, if desired. Slice and serve.
Dairy-free?
Use soy cream cheese and dairy-free cheddar cheese or replace with additional refried beans.
Egg-free?
Use flax gel (page 268) in place of eggs.
MAKES 30 PIECES
This versatile recipe
is the perfect finger food for any party. For variety add chopped, cooked bacon, mushrooms or onions, or bake the shells and add roasted vegetables. See other variations on page 105.
¾ cup sorghum flour
½ cup white rice flour
¼ cup tapioca starch/flour
1½ teaspoons xanthan or guar gum
¼ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter or non-dairy buttery spread, cut into ½-inch pieces
1 large egg, lightly beaten, or flax gel (see Simple Substitutions, page 268)
1½ cups half-and-half
2 large eggs
1 teaspoon Dijon mustard
1½ cups shredded Swiss or cheddar cheese (about 6 ounces)
To make the crust, combine the flours, xanthan gum, and salt in a food processor fitted with the steel blade. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough forms a ball.
Spray 30 metal or silicone mini muffin cups or mini tart pans. Press 2 teaspoons of dough evenly into the bottom and up the sides of each cup. Pierce the bottoms with a fork. Cover with plastic wrap and refrigerate for 1 hour or overnight.
Preheat the oven to 350°F. Bake the shells for 10 minutes, or until the edges are golden brown. Remove to a wire rack and cool for 10 minutes.
Meanwhile prepare the filling ingredients. Whisk together the half-and-half, eggs, and mustard in a bowl. Add the cheese and whisk until well combined.
