GF Deep dish pizza!

 Absolutely a new favorite version of GF pizza around our house. The crust ends up so tasty and crispy. Inspired by a recipe on GFtable.com, then tweaked to my preference, with some variations offered for the filling, and my preferred method for putting it into pans. If you don't have a large cast iron, you can make this in a glass 9x13 pan. Or, if you need to feed a crowd, double the recipe and make one cast iron and one 9x13. I've done this several times now, and both turn out delicious. It's a little crispier when made in the cast iron, but both methods have received rave reviews by family and friends. Enjoy!

Mmmmm... fresh from the oven deep-dish pizza!

The cheese will ooze, so it's basically impossible to get a decent photo of a slice of deep dish. But, it sure tastes amazing.

Deep Dish Pizza!

Preheat oven to 375 F. *Do not use convection.* Place the rack on the lowest shelf.  (I know this is weird, but it really is needed for this recipe).  Place your second rack on the highest shelf. (You'll use this for the last 3-5 minutes of baking). 

In a mixer, combine: 

1 1/2 cups Kristin's Gluten-Free Flour Mix

1/2 cup cornstarch

1 tsp salt

1 Tbsp baking powder

1 Tbsp quick/rapid-rise yeast

1 Tbsp sugar

Add and beat 4-5 minutes: 

1 1/4 cup warm water

2 Tbsp olive oil 

In a 12" cast iron pan OR 9x13 pan (or similar sized dish), add and swirl around until the pan is evenly coated: 

2-3 Tbsp olive oil 

To help with spreading the dough evenly over the olive oil, I like to place the dough in a large freezer ziploc, snip off a corner, and then pipe the dough as evenly as I can over the olive oil, varying where I pipe to avoid having all the oil shift to the edges of the pan.  (I usually end up piping in a circular manner, but it's forgiving/flexible).

Piped in, then left to rise. 

Spread gently with a spatula, if needed.  Let rest and rise in the pan, uncovered, for 30 minutes in a warm location. The dough should look nicely puffed up.  Prepare your toppings, below, while this is rising.

Risen and ready for toppings.

Toppings to Prep:

While the dough is rising, prepare the toppings: 

One large mozzarella ball, thinly sliced OR ~ 2 cups grated mozzarella

1/4 cup Parmesan Reggiano (or similar)

pepperoni or roasted veggies, if desired - nothing that will leak water during cooking

Sauce - a couple options below: 

Sauce option 1: 

Into a bowl, mix together: 

1 large can of diced tomatoes, drained

1/4 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1-3 tsp Italian herb blend (depending on preference and how it looks)

Sauce option 2: (this makes a lot of sauce, to be used for another meal)

In a large saucepan, bring to a simmer: 

1 jar favorite spaghetti sauce + 1 can diced tomatoes

OR

1 large can diced tomatoes

and the following:

1 tsp garlic powder

2-3 tsp Italian herb blend

1/2 tsp pepper

1/4-1/2 tsp salt

1/2 tsp baking soda (Optional, can be used to help cut the acidity) *If you add this, the entire pot of sauce MUST simmer for at least 20 minutes before using to cook off the baking soda. If you struggle with the acidity from tomatoes, this is the most amazing trick to help avoid post-meal stomach aches.*

After the 30 minute, rise, Top the pizza crust: 

Order of toppings: 

1. 3/4 of mozzarella cheese

2. sauce 

3. pepperoni or other toppings (roast veggies, etc.)

4. remaining mozzarella & parmesan

5. chili flakes, basil, or other dry herbs.

Some detailed descriptions of how to top the pizza:

Top the dough with 3/4 of your mozzarella cheese. Aim to leave the outer edges uncovered and try to make sure the dough is thoroughly covered with cheese so your sauce won't leave down onto the dough.  

Cheese added.

On top of the mozzarella add the sauce. Aim to add a lighter layer of sauce.  If adding pepperoni or other toppings, add them on top of the sauce. 

Top with the remaining mozzarella and parmesan.  

You can sprinkle with chili flakes, if desired.  

Chunky sauce and extra cheese.

Bake the pizza on the bottom rack of the oven for 22-25 minutes at 375 F.   Move the pizza to the top rack for a final 3-5 minutes to allow the cheese to cook a bit more. 

Let rest 5-10 minutes, then slice and enjoy! 

Fresh from the oven - a double batch. 

A 9x13 - lovely and browned and crispy, as well.

Mmm.. ready to eat! 

Deep Dish Pizza Recipe by Successfully Gluten Free!

I realized that I have a lot of corn in the freezer that I had parboiled, cut off the cob, and frozen last fall. While we absolutely love a nice bacon & corn chowder, we wanted a nice side dish option to go along with summer meals. This easy cheesy baked corn side dish is based on a recipe by spoonforkbacon.com. Then, per my usual, tweaked a bit. Enjoy!

Tasty cheesy corn, ready to eat!

Cheesy Baked Corn Side Dish

Preheat oven to 400 F. 

In a bowl, mix together: 

3 cups frozen sweet corn kernels (if using fresh, you can bake ~10 minutes before broiling)

1/3 - 1/2 cup mayonnaise

1 cup shredded mozzarella cheese (Yes, you can use a bit extra cheese if desired)

1/4 cup green onions, thinly sliced OR 1 Tbsp freeze dried chives

1/4 - 1/2 tsp pepper

1/4 - 1/2 tsp salt

Stir together and place in a baking dish (approx. 8 x 8 size.)  Bake ~20 minutes, until nice and bubbly and corn has had a chance to both thaw and cook.  

Place under the broiler, and broil 2-3 minutes until the top has a chance to brown as much as you prefer. I did a light browning here because we wanted to eat, but I'd prefer just a little longer. Enjoy!

Cheesy Corn served with chicken BBQ sandwiches and roast asparagus & potatoes. 

Cheesy Baked Corn Side Dish Recipe by Successfully Gluten Free!

 I've made these awesomely delicious brownies several times, and can I remember to get at least one nice photo of them cut and on a plate? Nope, we're too busy enjoying them to take any sort of photo. My absolute favorite way to eat them is to have a little square of warm brownie with a bit of whipped cream. Mmm... delicious! Enjoy!

Fresh from the oven! Yum Yum Yum!

Quick and Delicious Browned Butter Brownies

Preheat the oven to 375 F. Line a 9 x 13 pan with parchment paper. 

In a large metal bowl, place: 

6.5 - 7 oz dark chocolate (70-75%)

Brown butter by placing a small frying or saucepan over medium heat and adding:

3/4 cup salted butter

Stir constantly, making sure to scrap the bottom well. Let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. 

Immediately pour the browned butter overtop the dark chocolate in the large metal bowl. Mix well, until the chocolate is melted thoroughly. Add and stir in: 

1 cup sugar

Add and stir in (one at a time or all at once):

5 eggs (size large)

Add and stir in: 

1/4 cup Kristin's Gluten-Free Flour Mix

1 1/2 cup chocolate chips (ideally use 1/2 cup each of 3 different kinds chocolate chips - like semi, milk, caramel and/or white)

Pour brownie batter into parchment-lined 9 x 13 dish and smooth the top to make the batter evenly spread.

Spread in the parchment-lined 9x13 pan and ready to bake!

Bake at 375 F for 22-24 minutes.  Let rest at least 5 minutes before cutting a piece to eat, or it'll be too floppy. Although, if you can't wait, it's understandable.  Leftovers last perfectly well on the counter for a day or so, although I usually like to cut and store leftovers in the fridge or freezer, too, once they're fully cool. 

Enjoy!

Quick and Delicious Browned Butter Brownie Recipe by Successfully Gluten Free!

This Finnish Pancake roll filled with a whipped cream and fresh fruit and/or jam filling is absolutely the most delicious thing. My brother living in Finland told me how popular it is there, and I had to create a scrumptious gluten-free version we could enjoy at home. A new favorite, and so easy to whip together! Enjoy!

A delicious slice of homemade GF Finnish Pancake Roll. Yum!

Finnish Pancake roll, topped with extra fruit coulis sauce and a side of strawberries. Yes, we ate this for dinner because sometimes that is what you do.

Finnish Pancake Roll

Makes 1 large pancake roll, to be cut into slices of the size of your choice. 

To prepare the pancake:

Whisk together: 

1 cup Kristin's Gluten-Free Flour Mix

3 Tbsp sugar

1 1/2 tsp baking powder

1 tsp vanilla sugar (or 1 tsp vanilla extract added with wet ingredients)

1/2 tsp salt

Add and whisk in until smooth: 

1 3/4 cups warm milk (not hot)

2 eggs

1 Tbsp melted butter

Pour onto a parchment-lined cooking/baking pan (I use the size I typically use for baking cookies). Bake at 400 F for ~20 minutes, until golden brown. Remove from oven. Slice around the edges with a butter knife to loosen, then slide parchment onto a cooling rack to let the pancake fully cool. 

Pancake batter, ready for the oven. I don't worry about spreading properly or evening things out. I just hope the pan I chose to use isn't warped!

Fresh from the oven and a nice golden brown.

To prepare cream filling:

Whip until stiff: 

~1 - 1 1/4 cup (225 - 300 ml) heavy cream 

1/2 cup powdered sugar

Add and beat until smooth and stiff:

100 g (3.5 oz) cream cheese (I recommend the cream cheese in a tub vs the block, which may not mix in as nicely)

OR

100 g (3.5 oz) mascarpone cheese 

The nice whipped cream and cream cheese or mascarpone filling.

To assemble the roll:

Flip the fully cooled pancake over onto a clean piece of parchment paper. Spread the cream filling evenly over the pancake. 

Topped with the whipped cream filling, ready for the fruit!

Top with a variety of fruits and loose jams or coulis. Some suggestions: 

diced strawberries

blueberries

raspberries

strawberry coulis

raspberry coulis

blackberry-raspberry coulis (Similar to raspberry coulis, but I usually mash them a bit while cooking and let them simmer an extra 5-10 minutes to help the blackberries break down)

peach jam

Topped with blueberries and a blackberry-raspberry coulis sauce

Topped with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar)

Roll up your pancake roll. If desired, you can sprinkle the top with a bit of powdered sugar before serving.  Slice with a serrated knife and serve with extra coulis and/or diced fruit on the side, if desired. Enjoy! 

Completed Finnish Pancake Rolls:

This Finnish Pancake Roll was filled with blueberries, blackberry-raspberry coulis and served with diced strawberries and some extra coulis on top.

Rolled and ready to slice and serve with extra coulis and diced strawberries.

A slice, ready for some toppings. 

This Finnish Pancake Roll was filled with a homemade peach jam and diced strawberries (mixed with 1 tsp sugar to soften them a bit), then topped with powdered sugar before serving.

Rolled and ready to serve!

Slices, ready to eat!

Finnish Pancake Roll Recipe by Successfully Gluten Free!

 The recipe below makes two meat pies, made in normal pie dishes. A meat pie like this is a traditional Acadian dish on Prince Edward Island, Canada. The Francophone community actually has a Meat Pie Baking Competition each year! I remember having meat pie served alongside steamed mussels back before I had to go GF. The lack of flavoring used in this recipe may seem surprising, but it turns out quite nice - the mixture of pork and chicken make for a lovely meat pie. This recipe is based on a recipe by Chef Robert Pendergast. My youngest got to make at her French school! So fun! Obviously, I've tweaked things a bit, as I usually do. I also needed to adjust things so it has a tasty gluten-free crust.  I have never before made a yeast crust pie, but the crust on this is lovely.  These pies take 2 days to make, because you'll want to make the meat one day, then let it chill. Enjoy! 

Delicious Gluten-Free Acadian Meat Pies, fresh from the oven!

A slice of pie, with bunny decoration on top. 

My youngest, rolling out the dough. She helped me make the pies. (Her arm bruise is from fencing! My girls do fencing twice a week.)

Acadian Meat Pie

Makes 2 pies (or several smaller pies)

*It is best to make the meat one day ahead, so it can be cooked and chilled prior to filling the pie and baking.* 

Preparing the Meat Filling: (best to do 1 day ahead)

In a large pot, add and cover with cold water:

750 g piece fresh boneless pork loin, cut into a few large chunks

1 large onion, diced

1 tsp salt

Bring to a boil, then lower heat to somewhere around medium-low to medium to keep it simmering nicely.  After the meat has been cooking for 1 hour, add to the pot: 

750 g chicken thigh and/or chicken leg (bone-in)

Let it return to a simmer and let simmer another 1 hour.  If the water level ever becomes too low, you can add a bit of water to your pot. You want to make sure the meat is covered.  After the 1 hour of simmering both pork and chicken, check the tenderness of your pork at this point. If it isn't shredding fairly easily, you can let it simmer another 30-45 minutes.  The chicken meat should be tender and looking like it is falling off the bones. 

Using a slotted spoon, remove the onion and meat. The onion can go directly into the storage container. Remove all bones and chicken skin (my preference is to remove the skin). Dice or shred the meat into small pieces. I like to aim for 1 cm square type size.  Save the onion and meat in a container in the refrigerator.  You can save the broth to use in another recipe, if desired.  

I found that I ended up with approx 48 oz of meat/onions to be chilled and divided between the two pies.  Let the meat chill until needed for making the pies.

Preparing the Pie Crust:

Preheat oven to 400 F. Have two pie dishes (or several smaller) out and ready to fill with the meat pies.

Mix together, then set aside to rest 5-10 minutes, until nice and bubbly: 

1/3 cup warm water

1 tsp sugar

1 1/2 tsp yeast

Chop together using a pastry cutter: 

3 cups Kristin's Gluten-Free Flour mix

3/4 cup chilled butter, salted

1 tsp salt

Add, and chop in

1 egg

Add and stir together: 

yeast mixture, from above

1/2 cup warm water (additional) 

Divide the dough in half. Divide each of those dough balls into approximately 2/3 and 1/3 amounts. Roll out the dough between plastic wrap a 2/3 amount of dough for the bottom of your pie crust.  Fill the crust with half the chilled meat filling. (I like to give it a nice stir to mix up the meat and onions before filling).  Roll out the 1/3 amount to top the pie.  Repeat with the remaining dough for the second pie. 

Trim off the excess crust around the top edges of the pies. Pinch the edges, if desired. I like to use a plastic bag over my hand so it doesn't stick to the dough.  

This girl declared herself an expert after learning to make these at school and rolled out all the bottoms and tops for our pies!

Popping a bottom crust into the pie. Using plastic wrap helps make it SO easy.

Filling the meat pies.

Bottom crusts in, meat filling added, and ready to top the pies!

Excess trimmed off the edges.

Pinched/crimped the first pie on the left. The pie on the right is filled and ready to top!

Adding on the top crust, ready to trim & crimp the edges on the second pie on the right.

Cut a few vent holes in each pie. Use the extra crust to decorate the top of the pie, as desired.  

Decorated with excess dough and some air vent holes poked in.

Preheat the over to 400 F.  Let the pies rise at room temperature for 15 minutes.  Bake pies at 400 F about 25-30 minutes, until a nice golden brown.  Remove from oven to a cooling rack.

Browned and fresh from the oven!

*Yes, you can certainly make different sizes of pies. My daughter made a smaller pie when they made it at school.  The bake time should be 20-25 minutes for a smaller pie, since you still want the crust to end up nicely browned. 

Enjoy! 

Ready to serve! Yum! We added veggies on the side. 

Gluten-Free Acadian Meat Pie Recipe by Successfully Gluten Free!

 This is a lovely and easy creamy dip that goes nicely with tortilla chips, tacos, chili, or similar dishes.   If you want more of a Tex-Mex style sauce, you can easily adjust the recipe by adding in a bit of milk - details below. Enjoy! 

A yummy, easy creamy Tex-Mex Style Dip

Easy Creamy Tex Mex Dip

Makes just under 2 cups of dip. You can make half a recipe if you'd like less dip overall.

Mix together: 

1 cup sour cream

1/2 cup mayonnaise

1/2 tsp cumin

1/2 tsp oregano (I really like the freeze-dried oregano)

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp ground pepper

2 Tbsp hot sauce (less, if you want less spice, more if you like it spicier)

2 Tbsp fresh lime juice

If you'd like it a bit more runny, like to drizzle over your food, you can mix in milk, to desired consistency. Add 1 Tbsp at a time. 

Cover and chill at least 2 - 3 hours, ideally overnight, so the flavors really blend together.  

Nice served with tortilla chips, chili, and salsa type dishes.  Enjoy! 

This is a thicker dip, great for serving with chips. If you want more of a drizzle, then add a it of milk until your desired consistency.

Ready to eat!

Easy Creamy Tex Mex Dip Recipe by Successfully Gluten Free!

 This yummy lemon cheesecake blueberry roll gives a Danish pastry-type vibe. The dough is mixed up in a mixer, making it light and fluffy but a little stickier to work with. It's the one from my cinnamon rolls in a mixer recipe. The end result will be delicious and worth it, though! Enjoy!

A yummy lemon cheesecake blueberry roll, ready to eat!

Fresh from the oven and drizzled with a light drizzle before serving.

Lemon Cheesecake Blueberry Rolls

Makes ~24 rolls

Makes 2 large trays of more spaced out rolls, as in the picture above. 

To make the dough: 

In a mixer, combine:
2 cups brown rice flour
1 cup sorghum flour (or additional brown or white rice flour)
3/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch

(You could use 4 1/4 cup Kristin's Gluten-Free flour mix and use only 2 tsp xanthan gum, but I've played around with this dough quite a bit and I find the amounts listed here for the flours work most reliably for this recipe.)

1/2 cup white sugar
3 1/2 tsp xanthan gum
1 1/2 tsp salt
4 tsp rapid/quick rise yeast

Then add the following:
1/2 cup butter, softened
1 cup milk, warmed
1/2 cup water (plus an additional 1-2 T, only if needed after beating 1-2 minutes)
3 eggs

Begin to mix slowly, then increase the speed and beat at medium to medium-high speed for 4 minutes.

To roll out the dough, spread overlapping layers of plastic wrap on the counter.  Dust with cornstarch. (You can make this without cornstarch and just use wet hands to move around anything sticky, but I've found this to be an easier method to roll out and work with a stickier dough.)

In the past, I've often used wet hands to move the dough around, which works, but is stickier and a bit more difficult to work with. Either method works.

Flattened and sprinkled with cornstarch to help flatten and smooth.

Filling: 

Mix together: 

8 oz / 225g cream cheese, softened

1/2 cup white sugar

zest of 1 lemon

~1-2 Tbsp fresh lemon juice

Spread the cream cheese filling over the rolled out dough. Sprinkle the top with: 

2 cups wild blueberries (thawed in refrigerator if using from frozen - this will keep them from getting too wet as they thaw)

Topped with the lemon cream cheese filling and blueberries.

Roll up the log of dough. It'll be sticky to work with, so you can use cornstarch to help or use wet hands. Slice and place slices on a parchment lined cookie sheet.  Use wet hands to flatten the tops of the rolls.  Don't worry about them looking a little messy. Since you're working with a wetter dough, it's hard to get them looking really pretty, but they'll get drizzled over later, so it's all hidden anyways! 

Rolled and ready to slice!

Sliced and flattened gently on the pan. 

Let rise ~30 minutes uncovered (or with an inverted baking sheet over top if the air is too dry) in a warm location. 

After rising. They won't double in size, but will puff up nicely. 

Bake at 350 F for ~20-25 minutes, until nicely browned. 

Fresh from the oven!

Mix together and drizzle over warm or cooled rolls: 

1 cup powdered sugar

1/2 tsp vanilla

milk OR fresh lemon juice, to desired consistency

Topped with the drizzle and serve!

Enjoy warm. Leftovers can be frozen or refrigerated and heated up later to enjoy! 

Lemon Cheesecake Blueberry Rolls Recipe by Successfully Gluten Free!