GFCF Milkshake

Well, if we can make dairy-free ice cream, then we also can make dairy-free milkshakes. I have a very simple recipe to make shakes, but I'm sure there are more involved methods that might get better results. My kids love this.

Oh, and this is not just dairy-free, it's also soy-free. We use DariFree for the milk base -- a potato-based milk alternative.

First, start by making one recipe for my GFCF ice cream.

Freeze the ice cream and after four hours, it should be just right to make shakes. Or, after freezing, let it sit out for at least 30 mins, maybe more, to soften enough to make shakes.

I make chocolate, so you could use Hershey's cocoa powder or you can make fake-chocolate by using carob powder -- that's what I do and I add about 1 tbsp. carob powder.

So, take 1/2 cup of the soft ice cream, put it into a cup, and then add 1/2 cup of cold DariFree liquid, then stir to gently combine. It won't be too thick, but it won't be runny. Serve with a straw.

Of course, you could stick to vanilla flavor simply by using the DariFree flavor. Or, try others, like banana or berry by adding mashed fruit to the ice cream recipe.

Coasting along

Hey -- I haven't posted much lately and I recently asked myself, "why?" The answer is that I've really been coasting along, making the foods that really have worked and don't take much time. It's a good thing. So I really haven't tried much new lately. I have made pizza a few times with my "polenta cheese" and GF pepperoni. The kids love it. Still working on how to best make the crust. I like a thin, firm crust rather than soft or thick. I'm still tinkering, but I'm at the point where I think making a bunch of mini personal pizza crusts rather than a sheet crust is the way to go. Any time I've made the mini pizzas, the crust has been perfect. It gets soft or soggy when I make the sheet. I'll keep trying and update you later. I'm very happy with the sauce I use and the toppings.

New GFCF pizza crust recipe

Note: This is an older recipe. I've refined my pizza crust recipe, which you can find by clicking here.

This is a revised pizza crust recipe, which my kids like much better. I do too.

I still base it on Noah's Bread.

For mini pizzas or a small pizza, use 1 recipe. For a larger pizza, double this recipe.

Ingredients:
1/4 cup brown rice or sorghum flour
1/4 cup corn meal
1/3 cup tapioca flour
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tbsp oregano
1/2 tbsp garlic powder
1/3 cup oil
1/2 cup CF milk
1/3 cup water

Recipe
Preheat oven to 400 degrees
Mix all ingredients well. This will make a very liquidy batter, like a cake batter.
Grease your oven pan -- I use Spectrum shortening.

To make individual pizzas, put the batter in plastic bag, like a ziplock bag. Cut a corner and squeeze the batter out onto the pan. I make english muffin-sized circles and then take a wet spatula to even the batter out. Or, make a small pizza by dumping the batter onto your pan and use the wet spatula to spread it out.

Double the batter to make a larger pizza.

For mini pizzas or a small pizza, bake 10 mins and check. For a larger pizza, it will take about 15 mins, but possibly 20.

Once out of the oven, add your sauce and toppings. Then, bake another 5 mins or so.

This makes a thin, soft-crust pizza. I'll tell you later how to make a crispier crust.

Try my polenta cheese on this pizza -- dairy and soy free!