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Recipe: Gluten-Free Pizza Crust

Last Updated on by the Celiac-Disease.com Staff

There are some great gluten-free pizza crusts available in stores, but i’ve always preferred the homemade crusts. Here is a nice gluten-free pizza crust recipe that will yield a fairly tasty crust. Simply bake the crust, then add your toppings, etc. to finish your homemade pizza!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Pizza Crust

Ingredients:

  • 1 tablespoon dry yeast
  • 2/3 cup brown rice flour or gram flour or fava bean flour (I use ‘garfava’ flour which is a blend)
  • 1/2 cup tapioca flour
  • 2 tablespoons powdered milk or non-dairy powdered coffee creamer (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dair)
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon italian seasoning
  • 2/3 cup water (110 degrees F)
  • 1/2 teaspoon sugar or honey or agave syrup
  • 1 teaspoon olive oil
  • 1 teaspoon cider vinegar

Baking Instructions:

  1. Preheat oven to 425 degrees F.
  2. In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
  3. Beat on high speed for 3 minutes.
  4. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
  5. Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
  6. Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands.
  7. Make edges slightly thicker to hold toppings.
  8. Bake pizza crust for 10 minutes.
  9. Remove from oven.
  10. Spread pizza crust with your favorite sauce and toppings.
  11. Bake another 20 to 25 minutes or until top is nicely browned.

Recipe: Gluten-Free Crepes

Last Updated on by the Celiac-Disease.com Staff

This is a basic crepes recipe which is a favorite in our household. You can add ham and cheese or whatever to achieve the taste you are going for.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Ingredients:

  • 2 large egg
  • 1 tablespoon oil
  • 2/3 cup milk (or substitute)
  • 1/2 cup sorghum flour
  • 1 dash salt
  • 1 tablespoon sugar

Recipe Instructions:

  1. Whip the eggs in a bowl till frothy.
  2. Add oil and milk and whip.
  3. Add dry ingredients, mixing until lumps are gone.
  4. Heat skillet on medium.
  5. Add tsp of oil to coat the pan.
  6. Pour in enough batter to cover pan thinly.
  7. Flip when edges are dry and golden brown.
  8. Remove after just a few seconds or it will burn.

Makes about 4 crepes.

Recipe: Gluten-Free Do-Si-Do Cookies

Last Updated on by the Celiac-Disease.com Staff

Did you enjoy the gluten-free thin mint recipe we published earlier? Here is another great gluten-free girl scout cookie recipe that has been getting positive reviews. This time it is Do-Si-Do’s!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Do-Si-Do Cookies Recipe

Ingredients:

  • 3 sticks butter
  • 1 1/2 tsp vanilla
  • 2 cups rolled oats
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup cane sugar
  • 3/4 cup brown or Turbinado sugar
  • 3/4 cup natural-style chunky peanut butter (drain off the oil, if needed)
  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1/2 cup + 1 Tb sweet rice flour
  • 1/4 cup arrowroot starch
  • 2 tsp kudzu (kuzu) powder, finely crushed

Gluten-Free Peanut Butter Filling

  • 6 Tb butter
  • 1/2 cup powdered sugar
  • 1 cup natural-style chunky peanut butter

Baking Instructions:

  1. For the Cookies: Wait until the step where the cookie dough is chilling to preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Melt 1 stick of the butter in a large skillet and then add the oats. Cook the oats until they are lightly toasted, about 5 minutes. Keep stirring so the oats don’t burn. Once toasted, set aside and allow to cool.
  3. In a bowl place the various flours, oats, salt, soda crushed kudzu powder, and blend. Then in the mixing bowl an electric mixer, place the rest of the butter and beat until creamy. Add the sugar and vanilla, then blend. Add the peanut butter and blend. Slowly add the oats and flour blend to the mixing bowl. Make sure the oat and flour blend is thoroughly blended. The cookie dough will still be a little soft, but it will make a ball. Place the mixing bowl in the refrigerator and allow the dough to chill for about an hour.
  4. Using a melon baller, scoop out twelve balls of cookie dough and arrange them on the cookie sheet. Press the cookies down with the tines of a fork. Then bake for 16 to 18 minutes or until golden brown. Allow the cookies to cool before removing them from the cookie sheet.
  5. For the Peanut Butter Cream Filling: In the mixing bowl to an electric mixer, place the butter and beat until creamy. Add the peanut butter and blend. Slowly add the powdered sugar and then beat on medium speed for about 1 minute.
  6. Taking two peanut butter cookies, spread the cream filling on the bottom of the first cookie. Then place the bottom of the second cookie on top of the cream filling. The tops of the cookies should be on the outside.

Recipe: Gluten-Free Girl Scouts Thin Mint Cookies

Last Updated on by the Celiac-Disease.com Staff

To those newly diagnosed with celiac disease, you may still have a longing for those girl scout cookies that you used to enjoy back in your gluten-filled days when the spring rolled around and you start to see them for sale. To fill that craving I recommend the following gluten-free thin mint recipe.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Thin Mints

Ingredients:

  • 1/2 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup oat flour (Cream Hill Estates)
  • 1/4 cup arrowroot flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1 cup cane sugar
  • 12 Tb butter
  • 1 egg, beaten
  • 1 1/2 tsp kuzu/kudzu powder, crushed
  • 1 1/2 tsp peppermint extract or oil
  • 1 tsp vanilla

Gluten-Free Chocolate Topping

Ingredients:

  • 6 to 7 ounces dark chocolate or semisweet chocolate morsels
  • 1/2 tsp peppermint extract or oil

Baking Instructions:

  1. Making the Cookie Dough: Cover a cookie sheet or another flat working surface with a sheet of parchment paper. Then in a medium mixing bowl, place the flour, cocoa, salt, and sugar, and blend. In a small bowl or mortar and pestle crush the kudzu powder until fine crumbs. In another bowl beat the egg and add the kudzu powder, then blend together. In a large mixing bowl, place the butter and beat until creamy. Stir the egg and kudzu mixture, then add to the butter. Then add the peppermint extract, and vanilla and blend. Slowly add the dry ingredients. Once the mixture makes a ball, remove the dough from the bowl and place it on the parchment paper.
  2. Rolling out the Dough: Slowly mold the dough into a ball. Then ease the dough across the parchment paper until it begins to make a log. Roll out until the dough is about two inches in diameter.
  3. Chilling the Dough: Once the dough is rolled out, wrap it on parchment paper. Place the wrapped dough in the refrigerator for at least two hours before slicing.
  4. Slicing the Dough: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Then remove the dough from the refrigerator, unwrap it, and place it on a cutting surface. Using a sharp knife, cut 1/4 inch slices off the log and place them on the parchment paper-lined cookie sheet. Place the slices about one inch apart.
  5. Cooking the Dough: Cook for 15 minutes or until the tops and edges appear dry. Allow them to cool before removing them from the cookie sheet.
  6. Making the Chocolate Topping: Place several cups of water in the bottom of a double boiler and bring to a simmer. Place the top of the double boiler on and place the chocolate in it. Stir the chocolate and once melted add the peppermint extract. Blend together. Turn off the heat.
  7. Glazing the Cookies: You can glaze the cookies in chocolate or cover them in chocolate. To glaze the cookies: dip a fork or spatula into the chocolate and wave it back and forth across the cookies. To cover the cookies: place a cookie in the chocolate and then turn it over. Once it is covered, pick it up with tongs and allow some of the excess chocolate to drip off. Then place it on the parchment paper to cool.
  8. Cooling the Cookies: Allow the cookies to dry on the counter overnight. Once dry you can place some in the freezer for a frosty treat.

Burger King’s Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff

While out on the go, finding a gluten-free fast food meal can often be difficult. Throughout most of the country, there seems to be a McDonald’s or Burger King on just about every corner, making those both desirable places to have gluten-free options.

Official Website Menu Information: Burger King’s Gluten-Free Menu
Location Finder: Find a Burger King Location Near You

Below we’ve collected what foods are currently safe to eat at Burger King for your convenience:

Burger King’s Gluten-Free Menu

We’ve put some time into trying to obtain a complete Burger King gluten-free menu but haven’t gotten anything official yet. It seems that big corporations like Burger King have legal departments which won’t allow them to confirm much (if anything) is in fact gluten-free.

That leaves us to dig through their ingredient information on their official website.  So far the only items we’ve been able to confirm are in fact gluten-free are the following:

  • Tendergrill Garden Salad (bring your own dressing)
  • French Fries (these are naturally gluten-free, but confirm your location uses a dedicated fryer!)
  • Pop/ sodas and milk

That is based upon the information available in Burger King’s official ingredient list (PDF) and allergens list.

Unfortunately, this is not a very extensive list, leaving a lot to be desired for someone on a gluten-free diet. If you are forced to eat fast food, give Wendy’s a try, or McDonald’s if that is the only alternative in your area.

As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.