Gluten-free Casein-free Pizza

CRUST:
There are several crust options for pizza... Pre-made crusts: EnerG (grocery aisle) and Kinnikinnick (7" 4-pack in the freezer section).
You can also buy a mix that you add wet ingredients to, or you can make your own from scratch.

SAUCE:
1 can diced organic tomatoes
1/8 c. chopped onion or 1 T. minced onions
1 T. honey (optional)
1 T. oregano
1/4 t. dried marjoram (optional)
1/4 t. dried basil
1/4 t. salt
1/4 t. black pepper
2 cloves garlic (or pre-minced garlic or garlic powder)

to add more zing:
add a little cayenne pepper or red pepper flakes (or both!)

Bring ingredients to a boil then let them simmer for about 20 minutes. When the sauce thickens up to desired consistency, it's done :)

CHEESE:
marinade:
1 T. apple cider vinegar or rice vinegar
3 T. olive oil
1 T. oregano
1/4 t. dried basil
1/4 t. salt
1/4 t. black pepper

Mix marinade together. I use a Tupperware shake and pour. Pour the marinade over 1 pack tofu, firm or extra firm, crumbled. Shake contents or mix well with hands to ensure 100% coverage.

OTHER TOPPINGS:
We have used green peppers, mushrooms, GFCF hot dogs sliced thin. If you have some suggestions, please leave a comment :)
Spiced ground beef: I made a pepperoni style topping with ground beef by adding red pepper flakes, black pepper, cayenne pepper, and Mrs. Dash regular. Yummy! (updated 12/21/08)

After individual portions are cooled, I wrap them in aluminum foil and re-freeze for later use. Batch cooking is a huge time saver for us.

GFCF Brownies

Gluten-free Casein-free Brownies by Kimberlee A., my sister in the Lord

2/3 cup Featherlight mix*
1/2 tsp baking powder
1/4 tsp salt
2 tsp xanthan gum
2/3 cup GFCF margarine
1 cup sugar
1 bag Enjoy Life chocolate chips
1 Tbsp vanilla
3 eggs

1. Melt butter and chocolate chips either on low heat on top of the stove or in the microwave using 30 second intervals.
2. Beat eggs 5 minutes at medium speed. Add sugar and beat at low speed until blended. Add vanilla and melted chocolate and beat on low speed until smooth.
3. Blend dry ingredients in a separate bowl, then add to chocolate mix and blend thoroughly.
4. Pour batter into greased 9' x 13' pan and smooth with a rubber spatula. Bake at 350 degrees Fahrenheit for 30 minutes.
5. Allow to cool and cut into 16 squares. Enjoy.....

* If you don't already have a Bette Hagman cookbook, you should invest in one or check your local library!

Make your own GFCF ice cream! Summer fun :)

What you'll need for dairy-free ice-cream:

• 1 tablespoon sugar
• 1/2 c. Almond Breeze or Rice milk
  
• 1/4 teaspoon organic GF vanilla (omit if using vanilla milk)
  
• 6 tablespoons rock salt
• 1 pint-size Ziploc plastic bag
• 1 gallon-size Ziploc plastic bag (or a coffee can with a lid)
  
• Ice cubes

How to make it:

1. Put milk, vanilla, and sugar into the small bag, and seal it.
2. Fill the large bag or coffee can half full of ice, and add the rock salt.
   
3. Place the small bag inside the large one and seal carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!

Tips:

To make chocolate, use Chocolate Almond Breeze - YUMMY! or add cocoa powder or toasted carob (1 t.)

You can also cut off the corner of the baggie and just slurp it out!

If you don't have rock salt, water softener pellets work if you have those (about 12-15)

Try fruit juice instead of milk and vanilla.

GFCF Snickerdoodles - Yummy cookies!

Dough:

• 1 1/2 c. white sugar
• 1 c. GFCF shortening or Earth Balance buttery sticks
• 2 eggs
• 2 3/4 c. Featherlight flour (Bette Hagman mix - if you don't already have one, get one of her books!)
• 2 t. cream of tartar
• 1 t. baking soda
• 1/2 t. salt
• 1 t. xanthan gum

Coating - combine in a small bowl:

• 2 T. sugar
• 2 t. cinnamon

Preheat oven to 360 degrees Farenheit.
Mix sugar, shortening, and eggs.
Stir in flour, cream of tartar, baking soda, salt, and xanthan gum.
Chill dough - IMPORTANT!
Roll dough into small balls 1-1 1/2" in diameter.
Roll balls in coating - sugar and cinnamon.
Bake for 9-11 min.
Allow to cool slightly before removing from pan.

Makes approx. 4 doz. snickerdoodle cookies.