The Red Oak Bakery

I had a date with my Dad this morning, and we went to the Red Oak Gluten Free Bakery downtown. It was delicious!

I had an orange-cranberry scone and Dad had a chocolate chip cookie.

My scone was so pretty...

Some Yummy Recipes...

For gluten-free pizza crust and a quinoa salad... we enjoyed this for dinner tonight.

* I took pictures, but they didn't turn out very pretty, so you'll have to wait 'til next time. * :)

Pizza Crust (Adapted from Elena's recipe at Gluten-Free Day):

 a little over 3 teaspoons fresh yeast

1 1/2 cups quinoa flour 

1/2 cup arrowroot powder

1-2 tsp salt

1 and 1/4 cups of water

3 tbls olive oil

3 tbls psyllium husk powder

Start by warming your water, add your yeast and your salt, mix everything together, and then add your psyllium husk into the mixture, and leave everything to sit for about ten minutes.

After that take your flour & arrowroot and mix it with the wet mixture, start kneading your dough and do it for about 2 minutes, then add your oil, knead again for a little while until you have formed a ball out of it, after that put your dough into a warm and dark place to rise.

When it has doubled in size spread it onto your pizza tray, you can spread it by hand or with a rolling pin, whatever works for you, pat it a little bit after you have stretched it and start applying your toppings.

Bake the pizza at 200 C/400 F for 20-40 minutes, the time differs so much because it depends on the thickness of the crust and on your oven. Keep an eye on the pizza while it is baking. Remove from oven and enjoy! (Note: My Dad and I ate this tonight. I topped my half with mozzarella, yellow pepper, garlic and fresh basil leaves. Dad had sauteed eggplant on his half. It was very yummy and we both agreed that it tasted like a wheat crust!!!)

Curried Quinoa and Chickpeas (From Taste of Home):

Ingredients: 

1-1/2 cups water

1/2 cup orange juice

1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

2 medium tomatoes, seeded and chopped

1 medium sweet red pepper, julienned

1 cup quinoa, rinsed

1 small red onion, finely chopped

1/2 cup raisins (I used "craisins" and they were just as good!)

1 teaspoon curry powder

1/2 cup minced fresh cilantro

Directions:

In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed.

Remove from the heat; fluff with a fork. Sprinkle with cilantro. 

Yum. Yum. Yum. Hope you enjoy!

Lunch Today...

Soup with squash, tomatoes, onion, basil, green pepper, celery and chicken... with rice pasta, Liquid Aminos, salt and pepper. Yum.

Hi Everybody!

I'm starting this blog so you can follow my journey of being gluten free! There will be lots of pictures and posts... I'll try to post relatively often. :)

Thanks for stopping by!

Blessings,