Oct 22 2014

GF Thai Chicken Pizza

During the school semester, pizza night strikes all too often around this house, with bustling schedules torn between work, the bakery, school, homework, and a social life (a rarity around these parts!); take out is a love of mine. But have you gone to purchase a gluten free pizza at a take out (Domino’s and Papa Murphy’s – I am talking to you), paying $12 for a plain 1 topping 12 inch gluten free pizza (hello, cross contamination!!) while the rest of the family enjoys their family size 18 inch over the top packed to the brim with goodies for $10?

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Tonight was a much needed pizza night, and I was mad craving some Thai Chicken pizza, loaded with sweet and savory flavors. I wandered over to the local pizza shop and I price checked what the gluten free version of this pizza would cost, as I was picking up my darling husband his all-time favorite, pepperoni on garlic white sauce. A whopping $18… For a 12 inch pizza? Sorry, I will pass the plate, the rest of you can enjoy that, while I make my own, which I KNOW will taste good, and cost much much less…

I quickly mentally noted what items I would need to make this delightful dish and rushed to the grocery store to acquire the needed supplies. IMG_7932

I used this crust

a thin layer of sweet chili sauce

uber thinly sliced cucumbers

diced chicken

diced red onion

diced green onion

very thin layer of cheese (mozzarella and sharp cheddar)

baked at 425 for about 20 mins, and sprinkled with red pepper flakes.

ENJOY!!!


Oct 8 2014

GF tempura with spicy orange sauce

I was mad craving some good, like hella good spicy orange Asain chicken today. The good crunchy kind you just can’t get from oven baking or grilling. So, after searching the Internet for far too many hours I comprimised and created my own recipe, and it tasted the same as I remember! *Cue heavenly sounds*

imageBatter:
1 1/2 cup tapioca flour
1/2 cup brown rice flour
1/4 tsp baking powder
1 tsp salt
1/2 tsp vegetable oil
1 cup water

Sauce:
Juice and zest of 3 oranges
2 Tbsp gluten free soy sauce
1 Tbsp freshly grated ginger
2-3 cloves garlic, pressed
1 tsp red pepper flakes
2 Tbsp rice vinegar
1/2 cup honey

1/2 cup diced green onions

2 tsp corn starch

Chicken:
4 large chicken breasts, cubed

In a large pot heat oil {we used vegetable} to 375* farehneit and begin dredging the chicken in the batter until the oil is to cooking temperature.  Add the chicken piece by piece until there is about 1/2 the pot width covered. Allow to bake for about 5-7 minutes. Carefully remove each piece with tongs or a metal slotted scoop and place on a paper towel to absorb the excess oil. Mix with the sauce and serve hot. I served with a side on Benihanna style fried rice.