Food Allergy Recipes

A food allergy recipe from FoodFacts.com

Food allergy recipes from FoodFacts.com

Here’s a good food allergy recipe for Wheat Free and Gluten Free Pizza Crust:

This crispy pizza crust tastes so delicious that your guests won’t  know it’s  wheat and gluten-free. You can hold a slice in your  hand and it won’t crumble!  You may also shape the dough into four  individual pizzas.

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
cooking spray

Preheat oven to 425 degrees.

In medium bowl using regular beaters (not dough hooks), blend  the yeast,  flours, dry milk powder, xanthan gum, salt, gelatin  powder, and Italian herb  seasoning on low speed. Add warm water,  sugar (or honey), olive oil, and  vinegar. Beat on high speed for  3 minutes. (If the mixer bounces around the  bowl, the dough is
too stiff. Add water if necessary, one tablespoon at a  time,  until dough does not resist beaters.) The dough will resemble soft  bread  dough. (You may also mix in bread machine on dough
setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin,  crispy  crust), 11 x 7-inch pan (for deep dish version) that has  been coated with  cooking spray. Liberally sprinkle rice flour  onto dough, then press dough into  pan, continuing to sprinkle  dough with flour to prevent sticking to your  hands. Make edges  thicker to contain the toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread  pizza crust  with your favorite sauce and toppings. Bake for  another 20-25 minutes or until  top is nicely browned.

Preparation = 45 minutes. Serves 6.

Crust only:
Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,
Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg,
Fiber 2 g Exchanges – Carbohydrate 2, Fat 1/4

* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice  flour in place  of the 2 tablespoons dry milk powder or non-dairy  milk powder. However, the  crust won’t brown as nicely.

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