GLUTEN FREE STRATA RECIPE RECIPES

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GLUTEN-FREE ENGLISH MUFFINS RECIPE | SHAUNA JAMES AHERN ...



Gluten-Free English Muffins Recipe | Shauna James Ahern ... image

Sure, gluten-free foods are so widespread now that you can find gluten-free English muffins in the freezer section of most grocery stores. However, making them yourself gives you soft English muffins with a crisp crunch at the edges that's so much better than anything you can buy in a store. There's also something wonderfully fun about making your own¿letting the dough rise and proof, griddling them and then baking them off. And breakfast sandwiches with homemade English muffins are always extra-special.

Provided by Shauna Ahern

Categories     side-dish

Total Time 3 hours 55 minutes

Cook Time 40 minutes

Yield 6 English muffins

Number Of Ingredients 9

2 1/4 cups gluten-free all-purpose flour
2 1/4 teaspoons instant yeast 
2 teaspoons sugar
1 1/2 teaspoons psyllium husks
1 teaspoon kosher salt
1 tablespoon unsalted butter, at room temperature, plus more for cooking, optional
1/2 to 3/4 cup buttermilk
Cornmeal, for dusting
Oil for cooking, optional

Steps:

  • Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
  • Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky. 
  • Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.) 
  • Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour. 
  • Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal. 
  • Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes. 
  • Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack. 
  • Repeat with the remaining 3 balls of dough. 
  • Cool the English muffins completely before splitting them open and eating them. 

FRESH VEGGIE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Fresh Veggie Pizza Recipe: How to Make It - Taste of Home image

There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) reduced-fat crescent rolls
1 package (8 ounces) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat-free milk
1/2 cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms

Steps:

  • Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.

Nutrition Facts : Calories 164 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 623mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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FRESH VEGGIE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
There's no need to bring confetti to your next snack-time gathering. Just carry in this colorful veggie pizza that's topped with a rainbow of crunchy vegetables! Guests usually don't even guess this delicious pizza is low-fat. —Brooke Wiley, Halifax, Virginia
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Reviews 4.6
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Category Appetizers
Calories 164 calories per serving
  • Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in. x 9-in. baking pan coated with cooking spray; seal seams and perforations. , Bake at 375° for 11-13 minutes or until golden brown. Cool completely., In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
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