Posts Tagged "Egg-free"

Gluten-Free Spinach Pesto Pizza Topped with Goat Cheese

Posted by on Feb 6, 2013 in Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes | 0 comments

Back in January at an play date with some local moms, they said Friday nights was pizza and a movie night. I had just been thinking a few weeks ago how we as a family need to do something fun on either Friday or Saturday night. This is all part of my family-focused goal setting resolution. Spend more quality time as a family. All my daughter talked about the next day was how she wanted to do pizza and a movie night. So in January we began. My hopes is to have a recipe posted for you each Wednesday, so you too can enjoy some healthy, homemade pizza options to make with your family that is not just sausage, cheese and pepperoni, though that is my kid’s favorite too. I believe when we expand outside our palate comfort zones, our kids too will enjoy more. While I did make their favorite, I made this Spinach Pesto Pizza topped with Goat Cheese for kicks. I sprinkled red pepper flakes on it and enjoyed this quite a bit. My daughter tried it, but was not a fan, only liked the goat cheese. Baby steps! What I like about this recipe is that without the goat cheese, it was vegan, I even made the crust without eggs. My favorite pre-packaged gluten free pizza crust mix is by Breads By Anna. It is also nut, corn, rice, peanut free. And she is super sweet too. Just follow the directions to make the crust. If you need it to be egg free, here you go: Add 3 tsp of corn-free baking powder to the oil Pour 1/2 cup of carbonated water to the oil and baking powder, watch it foam and bubble Add half of the mixture and mix, then add another 1/2 cup of carbonated water until mixed and add the rest of the pizza crust mixture Don’t forget to add the yeast packet, I almost did! The pesto is nut and peanut free too. I use raw and soaked pumpkin seeds and replaced the cheese with Nutritional Yeast for the added boost and protein. It also has a cheesy flavor, which we all like. Spinach Pesto Pizza Topped with Goat Cheese I used my vegan pesto recipe and omitted the shredded zucchini and mixed the pesto with frozen spinach Topped with goat cheese Bake until the cheese is melted and enjoy! This pizza crust makes enough you can bake it all and enjoy for lunch the next day or freeze the other half of the dough for next week. I can’t wait to share what I have in mind for this Friday night. Here is how I make Breads From Anna’s Yeast Free Bread Mix Egg-Free...

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How to Make Breads From Anna Yeast Free Bread Mix Egg-Free

Posted by on Oct 12, 2012 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Snacks, Recipes, Refinded Sugar Free, Vegan | 9 comments

One of my favorite gluten free mixes is Breads From Anna. She is a hidden gem in this gluten free world. I first met and tried her stuff at the Gluten Free and Allergen Free Expo in 2009. She is a talented and super sweet woman! Baking without eggs is hard…I mean HARD! Eggs in baked goods provides four things when baking: 1. Structure – the egg white and yolk together tenderize the baked goods, making it moist. 2. Coagulation – converting the liquid of the egg to a solid as it binds with the other ingredients 3. Foaming – incorporating air into the batter (we can see the nice pockets of air that adds baked goods their fluff) 4. Emulsifying – helps stabilize liquids together that would not mix well together My son cannot do eggs or eggs in baked goods. Gluten-free and corn-free baking alone is tough enough and make it vegan? HA! Yes there are egg substitute, but we are limited too. These substitutes include: 1. Flax Gel: 1 Tablespoons of grounded flaxseeds and 3 Tablespoons of hot water for 10 minutes until it gels 2. Chia Gel: Same as above, but use 1T of grounded chia seeds and 3 T of hot water 3. Applesauce: 3T of applesauce and 1 tsp of baking powder (we use Hain’s Corn-free powder) 4. Psyllium Husk Powder: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the “eggier” they become) I have tried Chia and Psyllium Husk powder of these with ok success, they are just too gummy, mainly because Breads From Anna already has Chia powder in it, which is great due to the omega content in them. I like the yeast-free bread mix the best. Thanks to an old article in Living Without Magazine, there was an egg-free gluten free pancake recipe that used carbonated water. I tried the recipe and was pleased with the outcome. So I tried it on my next batch of bread I made. The results was amazing and the bread was gone in 4 days. Here is what I did and followed the recipe almost exactly: 1/4 cup of grapeseed oil 1/2 cup of water 1 Tablespoon of Hain’s Corn-free Baking Powder It began to foam like this: Then I added half of the baking mix, half can of carbonated water, mixed lightly, then added the rest of the mix and the carbonated water. Baked for 65-minutes at 375 degrees and here is what the bread looked like: My favorite way to eat this bread is drenched in coconut oil. YUM! My daughter likes both coconut and olive and my son, well he can only have grapeseed or olive, he’ll just eat it as is and this is a gluten free bread mix you can trust. I use the Sassafras stone loaf pan to bake my breads, which is local to Chicago! I don’t have room in my small condo kitchen for a bread machine and this was the cheaper way to go! Oh and since Thanksgiving is coming up, be sure to order the Herbed Bread Mix, I have been using this for the last 3 years and everyone eats my stuffing up! Don’t forget her pie mix and her apple pancake, maple pancake and cranberry pancake mix…yes I am a fan! And just wait, I have an Apple Fritter Pancake recipe using her mix that is out of this world. Thank you Anna for making such a versatile, allergen-free bread and baking mixes that all can...

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