Saturday, July 23, 2011

California Pizza Kitchen Gluten Free Pizza

I finally got to try this tonight, thanks to them recently adding gluten free pizza's to the menu!  I decided to get the White Cheese Pizza with tomatoes, there was so many to choose from.  There are a few they cannot do gluten free like the Thai Chicken.  I was not charged extra for the gluten free crust, excellent bonus!

It was very tasty, I almost ate the whole thing, loved the four white cheeses, and the whole tomatoe slices.  The crust was done just the way I like it, a bit crispy on the edges, but that is what I like, it has been a while since I had a pizza with crispy crust instead of soggy and falling apart, cant wait to go back some day to try another kind.

Go to this link for one near you and to sign up for coupons, I had a 5 off a 15 dollar offer, great deal!

(sorry about the bite out of the pizza, i almost forgot to take a photo, and couldnt help myself,lol)

Gluten Free Blueberry Muffins

I had a bunch of blueberries I needed to use and found this recipe on another blog, turned out well, my son and husband ate them too:)

Blueberry MuffinsMakes 12 muffins

2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
¼ - ½ teaspoon nutmeg (to taste)
1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla flavored almond milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping (I used the streusel topping)

Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.

Streusel Topping
½ cup brown rice flour mix
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted

Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.

Brown Rice Flour Mix2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total: 3 cups

Found on Gluten Free Diva
These are generous size muffins