This recipe is adapted from the Living Without recipe here.

1 cup sorghum flour

1/2 cup chickpea flour

1/2 cup almond meal or additional flour

1 cup rice flour

1 cup cornstarch or tapioca starch/flour

1 1/2 teaspoons salt

4 teaspoons yeast

1/4 cup sugar

1 cup warm milk of choice or water

2 eggs (really 3 if you count the egg for the egg wash)

8 tablespoons butter, margarine melted

12 tablespoons cold butter or margarine cut into small pieces

1/2 cup fruit spread, warm, optional

Here is what I added:

cinnamon sugar

chocolate chips

1. Combine first seven ingredients and blend well.

2. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.

3. In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.

4. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.

5. Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th inch thick. Brush each wedge with warmed fruit spread if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.

6. Set croissants on an ungreased baking sheet or sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool).

7. Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water (this is called egg wash 1 egg combined with 2 Tbsp of cold water). Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

At step 5, instead of the fruit spread, I brushed melted butter, then sprinkled cinnamon sugar and added a few pieces of chocolate chips. Some, I only did the cinnamon sugar and once rolled up, brushed with butter again and sprinkled more cinnamon sugar.

This was my second time making these. The first time, I waited the 2 hours and my croissants did NOT double. Don’t know what I did wrong. This time, I was too IMPATIENT to wait 2 hours.  I will follow through next time.

Regardless, I think they tasted delicious.
I am sharing this recipe on Gluten Free Wednesdays.

Thanks to Gluten Free Homemaker I have found a wonderful pizza recipe.  Each time I’ve made the recipe it has been better and better.  My first attempt was pretty sad, the pizza was too fat and not big enough.

My second attempt was much better, and now they look awesome!  I love making the pizzas.

 

I got some really cool mini pizza bakers so I can make individual pizzas.

My husband wanted me to add Italian seasoning and garlic salt to make it more flavorful so I did and make bread sticks. Yum. They are not very pretty; my sizing was off. However, they tasted just like breadsticks.

Hopefully, I will have some better pictures next time. I’m thinking of making twists….

Ligia

 

I found this great recipe at Saving with Shellie and decided to try and make my own gluten free peanut butter granola bars with chocolate chips.

First, let me tell you what I changed to make it gluten free. The original recipe calls for Rice Krispies cereal which is not gluten free so I used Cocoa Pebbles. For the Oats I used Bob’s Red Mill Gluten Free Quick Cooking Oats.

Ingredients:

2 cups Quick Oats

1 cup Cocoa Pebbles

1/2 cu flax seed

3/4 cup creamy peanut butter

1/2 cup honey

1/4 cup brown sugar

1/2 tsp vanilla extract

Instructions:

1. Line an 8 X 8 pan with aluminum foil and set aside. (I also sprayed with cooking spray)

2. In a medium mixing bowl combine first three ingredients. By the way, I am not sure if her flax seeds were ground or whole, but mine were ground. She also says if you don’t have flax seed, add 1/2 cup more cereal. I also added chocolate chips.

3. In a microwave safe bowl combine peanut butter, honey, vanilla and brown sugar. Microwave in 30 second increments, stirring in between, until melted and smooth.

4. Using a spatula or your hands, combine the peanut butter mixture with the dry ingredients. (Spatula worked just fine)

5. Press into the pan and refrigerate for 1 hour.

6. After 1 hour, remove from baking dish and cut into bars.

Delicious!

I am sharing this recipe on Gluten Free Wednesdays.

Ligia