GFCF Recipes

GFCF Recipes


Pizza Crust - Allergy Free! (No gluten, dairy, egg or soy)

One of the most common recipe questions I get is about finding good gluten free pizza crust. Now with Dayai cheese in the store, the cheese factor has been resolved for most of us. And, the toppings are so variable that virtually any diet challenge can be met by some mix of veggies and/or meats. And, unless you're dealing with a tomato issue, there's plenty of store-bought and homemade sauce options (if tomato is an issue - try pierogi pizza - I'll be posting that recipe soon).

But, the crust! I've tried some of the store GFCF crusts and I'm not really happy with them. Some just taste horrible - sorry, but they do. And, those that work are horribly expensive. Call me cheap, but $5-$6 is a lot for a smallish crust. I'd much rather make some on my own. 

I've reached a point where I can make a simple, tasty crust - that even I like to eat, and would serve to guests. I'll admit, this has taken years of adapting, tweaking, changing, etc ... but, I'm at a good spot with it, and I'll share here. It's also very adaptable to allergies. For example, if you can't use brown rice flour, use sorghum flour. So, here it is:  

Shell ingredients 
  • 1/2 cup brown rice flour 
  • 2/3 cup chickpea flour 
  • 2 tsp xanthan gum 
  • 1/4 tsp baking powder 
  • 1 tsp sea salt 
  • 1/3 cup oil (I use canola) 
  • 3/4 cup water 
  • 1/2 tsp garlic powder 
  • 1 tsp oregano 
  • 1/2 tbsp sugar 


  • Preheat oven to 400 degrees.
  • Mix dry ingredients.
  • Add wet ingredients and mix well.
  • Grease baking sheet with shortening (we use Spectrum) or line a baking sheet with parchment paper (I mostly use the parchment rather than shortening).
  • Plop dough onto middle of parchment lined pan - might need a spatula to get it all out.
  • I do this next part at the sink since you'll need wet hands - the dough is sticky. Turn the tap on and wet one hand. Use your hand to push down on the dough and smooth it out into a pizza shell shape (circle, square or rectangle). You'll have to repeatedly wet that hand to keep from sticking. I do this until it's about 1/4" thick. I pinch the edges like you would for a pie crust.
  • Bake 12 minutes, then, use a turner or other utensil to gently loosen the crust from the pan and slide onto an oven rack.
  • Bake for another 5 minutes without the pan underneath.
  • After five minutes, again use a turner or utensil to gently slide the crust back onto the baking pan. Remove from oven.
  • This is when you'll add sauce, cheese and other toppings. Generally, I add these and then bake for five more minutes to heat. Then eat!

Here's some of my topping ideas:

Sauce: I make my own and the recipe I follow is on this site - click here to read.

Cheese: I use one bag of Dayai cheddar. Dump it into a small pot. Add a quarter(ish) cup of rice milk (or any other milk alternative). Heat on medium until the milk heats and cheese starts to melt. Stir continuously. Add milk as needed to gain the right cheesy texture that you want. I make mine until it's sorta like cheese dip so that I can ladle it over top of the pizza. My kids call it a "cheese blanket."

Veggies: My kids like any mix of chopped onions (small pieces), thin green pepper strips and mushrooms. Of course, add whatever your child likes.

Meat: I've used pepperoni (our store has a gluten free pepperoni), and I've also used ground meat to make "cheeseburger pizza." You could use any meat.

So, typically, I'll spoon the sauce, ladle the cheese, sprinkle the veggies and add the meat - then bake five minutes. I'll let the pizza rest for five minutes after coming out of the oven before cutting.

One final note - I've made a larger rectangular pizza when my kids had friends over simply by doubling the recipe. Worked just fine.


Checkin in

Well, you might have noticed that I took some time off from this blog - lol. I'm not sure how much new info I'll post from this point forward, but I feel like sharing some of our GFCF food journey over the last couple of years.

My kids are 8 & 10 now. My oldest was diagnosed with PDD when she was three, so we've been at this a long time. And, a lot has changed. There are many more GFCF products on the market today than there were seven years ago - many good GFCF products! And some are even sold at the regular supermarket.

To refresh all, my kids are GFCF, soy free and the littlest also is peanut free and egg free.

As they grow older, I've realized the best thing I can do for them is to teach them how to make eating as simple as possible -- shopping, cooking, etc. So, rather than run to five different groceries to find all sorts of ingredients to make all sorts of foods, we buy as much as possible from two stores - the local supermarket and a nearby food co-op.

On a typical day, my daughters will eat the following:

Breakfast: GF cereal (Gorilla Munch, Erewhon "rice krispies," Health Valley Rice Crunch ems), or a sandwich (Ener-G yeast free bread, Kinnikinnick Tapioca Rice Bread, GFCF deli meat, mustard/ketchup, lettuce), or toasted bread with butter -- Earth Balance "red tub" -- or Crofters jelly. On Saturdays, we make a mashed potato thing with Dayai cheese, rice milk and the Earth Balance - sometimes adding a GF sausage, bacon or even hot dog.

Lunch: I pack a Juicy Juice, mini carrots, chips (Lays, Ruffles, tortilla chips), or pretzels (Wylde brand is GFCF), and a sandwich.

Dinner: Meat (beef, chicken, fish - seasoned), a side like rice, potatoes or pasta (Tinkyada is a good brand), and frozen veggies.

Snacks: Sweet snacks include lollipops (DumDums or Yummy Earth), Enjoy Life chocolate bars, Smarties, KToos sandwich cookies, Enjoy Life cookies, Rice Dream ice cream and either Budget Popsicles or Philly Swirl popsicles in the summer. Other snacks include chips, pretzels, Puffins GF cereal "honey rice," GF crackers (Edward & Sons), and a variety of other GF snacks on the market today. "Food Alive" makes a good flax cracker snack that my kids enjoy - and they're picky. Similarly, Beanitos makes a great Chipotle BBQ cracker - made from beans.

I still make the kids, from time to time, homemade cookies, cupcakes or cake - especially for birthdays, etc. I also still make my own crust for pizza or wedgies - I haven't found anything better in the store.

Much like life, their diet is not perfect, and I understand some will balk at this. However, I've decided it's too much to expect that they will maintain perfect eating habits when they're older and on their own.

They eat some fruit and veggies - apples, strawberries, broccoli, beans, carrots, lettuce and blueberries. We make salads and find Drew's dressings to be perfect.

My youngest cannot eat eggs, but my oldest can, so she gets eggs about once a week.

Neither child has an interest in peanut butter right now. My youngest is allergic to peanuts, so we buy almond butter or cashew butter. If you're in this situation too, please note that many of these alternative butters are made in facilities that handle peanuts. So, if the allergy you're dealing with is severe, be careful.

My kids don't drink pop right now and when they want juice, it's Juicy Juice. They drink milk (Westsoy Rice Drink or Rice Dream) and lots of water.

Thankfully, there's a lot of quality products on the market right now that really help. However, many are expensive. We've found ways to work some into our budget to help make our lives easier - and the kids really enjoy buying foods that they see other kids eating.

Well, that's sorta the latest from here. Hope you're all doing well.


Macaroni and Cheese - GFCF & Soy Free!

I never thought I'd be able to make good old mac n cheese again for my kids. Of course, we're on the gluten-free dairy-free diet, but also no soy. So, there was no good cheese substitute to try - and even those that are soy-based are truly gross.

And then came Daiya cheese. No, this isn't an ad for Daiya. But, it is the first cheese of its type that really has taste, and melts, etc. No dairy, no gluten and no soy.

So, here's the recipe - it's just adapted from a typical cookbook recipe.

I promise, this will work. Enjoy.

Mac n Cheese

  • 1 cup cooked rice elbow macaroni (I use Tinkyada)
  • ¼ cup finely chopped onion
  • 1 tablespoon margarine (Try the Earth Balance – RED tub vegetarian)
  • 1 tablespoon tapioca or corn starch
  • Dash black pepper
  • 1 ¼ cup Rice Milk
  • 2 cups shredded American/cheddar cheese (Daiya)

Cook rice macaroni according to directions.

In a saucepan, cook onion in margarine until tender. Stir in flour and pepper.

Add rice milk.

Cook and stir until thickened and bubbly.

Add cheese. Stir until melted.

Stir macaroni into cheese.

Transfer to a 1 quart casserole.

Bake uncovered in 350 degree oven for about 20-25 minutes – until bubbly.