Gluten Free Tabouleh

Gluten Free Tabouleh Recipe

1 Cup Cooked Quinoa

1 ½ tsp. finely grated lemon zest

2 ½ tbs freshly squeezed lemon

6 tbs Olive Oil

1 Large Tomato (Chopped Fine)

¼ Cup Minced Parsley

1 tsp. Minced mint leaves (optional)

Coarse Salt and Pepper

1. Boil Quinoa as directed on package.

2. Whisk together lemon zest, lemon juice, salt, pepper and olive oil
in a large bowl.

3. Add finely chopped tomatoes, minced parsley and mint leaves (if
using) and stir together well.

4. Next, add cooked Quinoa to mixture and mix well.

5. Enjoy! This dish can be served warm, room temperature or chilled.

Crunchy Pizza Crust

saw this recipe and it is pretty close to my from scratch but easier,  just buy the Mix

Crunchy Pizza Crust

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in 19oz mix bag)
1/4 cup oil
1-1/2 cups warm water
Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough
Optional: Add 2 tsp fresh rosemary to dough

Dough makes two, 12- to 14-inch crusts, or 3 to 4 smaller personal sized crusts.

Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes.

With a pizza stone in the oven preheat oven to 375°.

For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes.

Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper.

Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings are hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use.

To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375°, then bake on hot pizza stone until toppings are hot, approximately 5 minutes.

Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.

Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Published on Apr 4, 2012 by GFREEKcom

http://www.gfreek.com/Shop.html Gluten-Free Food Reimbursement process for those with a medical diagnosis and or prescription for gluten-free food. If you have a flexible spending account and want to get paid back for the cost difference in gluten free foods this video is for you. Do you just want a deduction for tax purposes? Share this in a celiac forum or gluten forum. Celiac Celiac we can do this.

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Education

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Gluten Free chocolate Chip Cookies

I got this recipe from Gluten Free Lifestyle with Katie Ross
Mine didn't turn out like hers, I am not sure what castor sugar is,but here it is
Ingredients:
1 cup butter
1 cup castor sugar
2 eggs
3 cups sweet rice flour
1 cup potato starch
1 tsp vanilla essence
1 cup chocolate chips

Sift flours in to a bowl
In another bowl cream butter and sugar
add eggs to the butter/sugar
add vanilla to the wet mix
add flour to the butter /sugar mix
add the chocolate chips
mix well

scoop into balls and put on cookie sheet
bake at 350 for 20 minutes