Well, I think I am starting to have some success with some of the recipes I have tried. I made gluten free pizza Friday night. We always love having homemade pizza, but I haven’t made any since finding out about my son’s allergies. I found a recipe from Gluten Free Mommy that seemed like it would be good to try. I used 4 egg yolks in place of the 2 eggs because of the egg white allergy. I also used cashew meal in place of the ricotta cheese. (I just ground up a few cashews since I didn’t have almonds.) The dough is very sticky, but I think it turned out pretty well. My son with the allergies doesn’t usually eat the pizza, so that is why you see cheese on top. Anyway, my oldest son, my littlest son and I liked the pizza. My daughter and husband weren’t too sold on it. I will say that gluten-free does not taste the same, so we will have to get our taste buds used to new foods.
I also made breadsticks using my original pizza dough recipe with a baking flour mix (pictured below) in place of the flour. I only made a half batch in case we didn’t like it. I did have to add xanthum gum as per the package instructions, but kept all of the other ingredients the same. My son with the allergies loved these, so that was great. What I notice in the baking mix is the garbanzo bean flour. Like I said our taste buds are having to get used to new flavors.
I also have been trying out several different types of rice milk. I haven’t been happy with them until I tried the recipe I have posted below. I found this recipe on DSD’s and really think it is the recipe we will stick with.
Rice Milk
4 Cups Water
1/2 tsp. Vanilla
1/2 Cup Cooked Rice
1/4 tsp. Salt
1 Tbsp. Oil
1-2 Tbsp. Honey
Combine everything in a blender and blend on high for 10 minutes. Strain through a fine mesh strainer or cheesecloth. Store in the refrigerator. Shake before serving. Makes one quart. (Thanks to Julie for the recipe!)
