Flaxseed Recipes - Gluten Free Recipes

baking with flax - gluten free recipes - flax recipes

Premium Gold® Gluten Free Ancient Grain Baking & Pizza Flour Recipes
Premium Gold® Gluten Free Pizza Crust Mix
*Start with room temperature ingredients.
4 1/4 cups Premium Gold® Organic Gluten Free Baking & Pizza Flour
1 cup 120°F water
5 Tbsp. Milk
1 Tbsp. oil
1 packet active dry yeast
1 large egg

Preheat oven to 425 degrees F.

In a large bowl, whisk together 3 cups Premium Gold® Organic Gluten Free Baking & Pizza Flour and dry yeast. Set aside.

In small bowl, blend together the warm water, egg, milk, and oil.

Gradually sift flour into the bowl of wet ingredients and combine until dough is stiff. Use the 1/4 cup reserved flour to reduce any stickiness.

Oil one 20” pizza pan or two 14” pizza pans.

Divide dough into two balls, or three for a thin crust, and place each ball into center of pan.

Using oiled hands, press from center and work dough to fill pan(s). Prick dough in about 6 places with a toothpick. Brush crust lightly with olive oil. Spread sauce and your favorite toppings.

Bake 13-16 minutes in preheated 450°F oven. For a crispier crust, bake for 17-20 minutes. Makes two 14” pizzas or one 20” pizza.

Simple Pizza Dough without Yeast
*Start with room temperature ingredients
2 cups Premium Gold® Organic Gluten Free Baking & Pizza Flour
1 ½ tsp. baking powder
2 tsp. lemon juice
1/2 tsp. salt
2/3 cup warm water 110-120 F
1/4 cup vegetable oil

Towel or plastic wrap
1 large 16”-18” pizza baking pan
2 tbsp. extra virgin olive oil
1 - 2 cups tomato sauce
1/2 cup cheese, shredded

Preheat the oven to 425 F.

In a large bowl, whisk together all ingredients and stir vigorously into a ball. Pat lightly with flour and work into a soft ball for 10 seconds. Cover and let rest 10 minutes.

Place the dough on a large oiled pizza pan. Using oiled hands, level and flatten the dough into the shape of the pizza pan.

Using oiled hands, press from center and work dough to fill pan(s). Prick dough in about 6 places with a toothpick. Brush crust lightly with olive oil. Spread sauce and your favorite toppings. Cover lightly and rest in warm oven (over 80 F) for 10 minutes.

Uncover and bake in pre-heated oven for 13-17 minutes or until cheese starts to bubble and crust is golden brown. Adding more toppings requires more baking time.

Tips: Yeast will allow the dough to rise more than the yeast substitution of baking powder and lemon juice. Do not expect the same thickness in pizza. Baking soda can replace baking powder. If you select baking soda, use double the amount of salt the recipe calls for.

Premium Gold®Debbie Kay’s Gluten Free Sugar Cookies
*Start with room temperature ingredients
1 cup powdered sugar
1 cup white sugar
1 cup butter
1 cup vegetable oil
1 tsp. baking soda
2 large eggs
1 tsp. vanilla
4 level cups PG Baking & Pizza Flour
1 tsp. cream of tarter
1 tsp. salt

Preheat oven to 350 degrees F.
Place sugars, butter, and oil in mixer. Blend until creamy. Add whisked eggs and vanilla and blend well.

Add remaining dry ingredients slowly, blend for 2 minutes or until creamy. Place covered mixing bowl in refrigerator for 1 hour.

Use medium scoop (#40) or smaller for cookies and place on ungreased or unlined cookie sheet. Press down slightly with a flat bottom glass dipped in white sugar.

Place on center rack and bake at 350 F for 12 minutes, or until lightly golden in color. Remove cookie sheet from oven place on cooling rack for 30 minutes. Store cookies in air tight container or storage bags, place in freezer for 3 months or in a cookie jar for up to 2 weeks. Yields 3-4 dozen

Quick Pan Brownie or Cookies
*Start with room temperature ingredients - Made with Premium Gold® Organic Gluten Free Ancient Grain Baking & Pizza Flour
2 cups white sugar
½ cup cocoa powder
3 cups PG Baking & Pizza Flour
½ cup chocolate chips
½ cup Craisins
½ tsp cinnamon
½ cup canola oil
½ cup milk (for Pan Brownies 1 cup milk)
1 tsp vanilla
1/4 cup liquid egg whites or 2 large eggs (for Pan Brownie’s ½ cup liquid egg whites)

Preheat oven 375 degrees F.

Cookies: Place 1 small scoop of batter 2 inches apart on lined baking pan. Bake at 375 F on middle rack for 10 minutes. Remove and place on cooling rack for 10 minutes. Serve with your favorite beverage.

Pan Brownies: Mix all ingredients in large mixing bowl. Hand blend with spatula for 2 minutes. Spread into 9x13X2” baking pan grease bottom and sides and line with parchment. Bake at 375 F – 400 F for 20-25 minutes. Cool completely on rack. Cut and serve.

Options: Add 2 Tbsp. crushed candy canes, 2 Tbsp. nuts, oatmeal, coconut flakes, crushed candy.

Note:To make a White Chocolate Chip and Craisins Cake, in place of cocoa add½ cup flour and ½ cup milk.

Chocolate Chip Frosting:
1 cup sugar, 1/3 cup milk, 1/3 cup butter, 1 cup chocolate chips.
Bring to boil sugar, milk and butter. Sir in the chips; Beat then frost.

Carmel Sauce Drizzle:
½ cup butter, ¼ cup brown sugar, ¼ cup whipping cream, ¼ cup white sugar
Combine in saucepan: boil for 2 minutes. Remove from heat; stir in 1 teaspoon vanilla. Drizzle over cookies or bars.

Creamy White Frosting:

1 ¼ cup milk, 1 ¼ cup sugar, 3 Tbsp cornstarch, Salt (1/8 tsp.) 1 cup Crisco, 1 tsp vanilla or Almond Flavor
Cook cornstarch and milk; let cool. Cream shortening and sugar; add salt, flavoring (vanilla or almond) beat with electric beater until creamy. Spread over cookies or bars.
Premium Gold® Donna Mae’s Gluten Free Chocolate Chip Cookies
*Start with room temperature ingredients - Made with Premium Gold® Organic Gluten Free Ancient Grain Baking & Pizza Flour
½ cup shortening or coconut oil
2/3 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 ½ cups PG Baking & Pizza Flour
½ tsp. baking soda
½ tsp. salt
1 ½ cups chocolate chips
1 cup chopped nuts (optional)
*For monster cookies, substitute chips with M&M’s - Options: add ½ cup coconut, barley, quinoa, or oatmeal flakes.

Preheat oven 375 degrees F.

Cream together shortening, butter, and sugars until light and fluffy. Beat in eggs and vanilla.

In medium size bowl mix together PG O GF AG Baking & Pizza Flour, baking soda and salt. Slowly blend dry ingredients into creamed mixture.

Fold in chocolate chips and nuts or optional ingredients. Cover dough, refrigerate 30 - 60 minutes. Drop by small scoop 2 inches apart onto ungreased or lined cookie sheets. Bake on middle rack for 8-10 minutes.

Yield 3-4 dozen cookies

Premium Gold® Old Fashioned Crepes
*Start with room temperature ingredients - Made with Premium Gold® Organic Gluten Free Ancient Grain Baking & Pizza Flour
½ cup PG Baking & Pizza Flour
1/8 tsp salt (fine kosher)
3 eggs
2/3 cup milk
2/3 cup water
3 Tbsp melted butter
Mix all ingredients together in electric mixing bowl on medium speed until smooth. Let batter set for 8-10 minutes. Heat a non-stick frying pan over medium heat. Brush with butter. Pour ¼ cup batter into center of pan and tilt in all directions to cover the bottom evenly. Cook about 2 minutes or until browned on bottom. Flip and cook an additional minute. Serve with favorite toppings such as syrups, jams, cheese or fruit.

Yield 10 crepes.

Thumbprint Bread Balls
*Start with room temperature ingredients - Made with Premium Gold® Organic Gluten Free Ancient Grain Baking & Pizza Flour
3¾ cups Premium Gold® Gluten Free Organic Ancient Grain Baking & Pizza Flour
1 packet (7 grams) Active Dry Yeast
6 Tbsp salted sweet cream butter
1 large egg
1 cup warm water(110-120F)
In large mixing bowl, whisk together flour and 1 packet of yeast.

In 2 cup measuring pitcher, add 1 cup water and 6 TBLS butter heat to 110-120 F.
Add 1 large egg whisk together. Pour into flour and yeast mixture. Blend together with spatula, picking up all loose flour, gently coat hands with butter. Work into a soft ball stage. Cover and let set for 10-15 minutes.
Coat baking pan with butter, pinch off 1 heaping Tbsp of dough, roll into ball, and place on pan 2 inches apart. Press thumb in middle of each ball. Place parmesan cheese in center about ½ teaspoon and top of with about 1/8 teaspoon of favorite seasoning. Place on middle rack at 425 F for 10 minutes.

Other options: Place chocolate chip morsels and craisins in center roll into a ball slap down on buttered baking tray and lightly cross cut top and bake for 10-12 minutes depending on size of dough balls. Remove from oven and place on cooking rake. Drizzle with oil, cinnamon, sugar or salsa for a savory taste, or dip into cream cheese or nacho cheese.

For bread sticks use more dough roll, out slightly slit top brush with water and egg wash. Sprinkle with cheese or brush with butter or oil. Bake at 425 F 10-12 minutes, longer for crisper rolls. Do not bake over 425 F.