Chocolate Coconut Flour Cake

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Happy Birthday, D! D entered the very end of her twenties, and I wanted to bake her a cake. She’s not doing gluten lately and loves chocolate, so I thought hey, gluten-free chocolate cake made with coconut flour! This is an ultra-decadent and delicious cake. This was an especially special birthday to me, as D also shared it with my belated kitty, who turned 10 (everyone fed her as many treats as she wanted).
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She went out for a wine tasting and nibbles before cake time. Albany John and I had plans earlier in the evening, so we met at our place for cakey good times. I used this nut-free recipe for the cake.

Chocolate Coconut Flour Cake Recipe

2 C coconut flour
1 C unsweetened cocoa powder
2 t baking soda
0.5 t baking powder
2 sticks of butter (1 C) at room temp
1 3/4 C sugar
1 t vanilla extract
1 3/4 C milk (or milk sub, I used buttermilk. Drop your baking soda to 1.5 t if you’re using regular milk)
1/4 C melted coconut oil
9 eggs

And here’s how I make every recipe so it’s only one dish that gets dirty:

Cream together butter and sugar. Add the eggs (one at a time) and vanilla extract. Then add in the milk. Scoop in the coconut flour, cocoa, baking soda, and baking powder. Mix the dry stuff on the top a bit to combine, then mix it all in with the wet ingredients on the bottom. Then add in the melted coconut oil. Stir until well combined. The coconut flour will absorb the liquid while you’re mixing and seem like it’s drying out.

Bake in two 8 or 9 inch buttered cake pans at 350F until a toothpick comes out clean. About 30+ minutes.

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Here’s what your batter looks like when it’s ready to be moved into the cake pans. Kind of looks like frosting, or maybe playdoh.

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You’ll have to pat the batter into the pan. Coconut flour batters are vastly different than their wheat flour brethren.

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Seriously. It doesn’t fall or anything. You just plop it in…
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And smooth it out.

This made a little more than two 9-inch cake pans for me (my pans were shallow, though) so I baked the remaining batter in a little pan. It was good out of the oven. Kind of like a cakey brownie texture.

So, after we bake it, we let them cool. You can cut them in half if you want and make a 4 layer cake, but I’m not that delicate and didn’t want to mess this up for the birthday girl.

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I made a whipped chocolate ganache frosting and frosted the cake the night before. You can see the holes in the cake where I put skewers to then wrap in plastic wrap. Or as Albany John called it “I thought you were creating a protective force field to keep me out of it,”.

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I wasn’t super jazzed with my frosting skills or how the ganache came out (it was more like buttercream).
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Then I slathered the frosted cake in more liquid chocolate ganache.

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More chocolate ganache fixes everything, right?

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Well, come cake time, we had a cozy little set up going (this is as close to decorating as I’ll ever get).
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Happy Birthday, to an awesome friend.

Parivar Chat

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Ah, Parivar. One of my favorite casual spots for a quick dinner. No need for reservations, and you can pick up ingredients from the grocery store part of the store on your way out. Pista Falooda ($4.49) is a great way to have dessert with dinner.
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Samosa chat ($4.99) on the left, Idili Sambar ($3.99) and Dahi Vada (4.99) on the right. The Samosa were fine samosas, which came with a big bowl of chickpea masala.

The Idili are delicately steamed rice cakes, and the dahi vada are fried lentil-based doughnuts. Yet despite being fried, they taste deceptively light. Coconut chutney rounds them both out.

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Some DIY Pani Puri ($4.99) on the left, and a bowl of tokri chat ($5.99) on the right.
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Paneer Dosa ($8.99!) I love the gigantic dosas here. But make sure you bring a bunch of friends to share like I do! I loved the texture and flavor of the paneer in the dosa. So good.
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Full meal ($7.99) two of the prepared dishes from the bar in front (okra and.. some other veggie dish I forget now) with a hefty side of basmati rice, dal, two parathas, one dessert, and spicy pickle and yogurt sauce on the side. The only clunker here was the dessert. A little overly soft, and the flavor is a little oily. Desserts seem to be Parivar’s weakness. Their savory dishes are a treat, but I’ve never really enjoyed their desserts.
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One of the Indian Chinese dishes. These tend to be really salty, and that’s coming from a salt lover. It is fun to have a little bit of, but so overwhelmingly salty that I would probably not order this as a single item to eat solo.
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Bread pakodas ($1.50 each) stuffed slices of bread and deep fried.
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Gobi Indian Chinese on the left, another delicious dosa!

Marshmallows

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Marshmallows! I’ve been making marshmallows lately using Butter’s basic marshmallow recipe.
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They’re great with a little cocoa, especially if you put in peppermint oil. Daniel B. loaned me his kitchenaid mixer before he hightailed it off to New Jersey. Instead of languishing in storage, it had been languishing on my shelf. So at least I know I don’t need a big ole Kitchenaid taking up space in my kitchen. But I figured that I should TRY to use the mixer while I have it. And what likes a big stand mixer more than marshmallows?

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Here’s what I started out with – sugar, gelatin, corn syrup, peppermint essential oil, and powdered sugar. I had Knox gelatine sitting in my pantry, but have since purchased Great Lakes Unflavored Beef Gelatin from Amazon. It’s cheaper per lb than the Knox packets, and unlike Knox, there is no SMELL. OMG, Knox smells like a freaking barn once you hydrate the powdered gelatin. So it’s better and cheaper than Knox. Sign me up. But if you’re not sure you’re going to do much with gelatin the Knox will be fine as an intro. The flavor thankfully doesn’t linger into the final product. But then again I made mine aggressively peppermint-y.

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Corn syrup, granulated sugar, water. Boil for a minute, then add it to your soaked gelatin in the kitchenaid mixer.

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Whirl around for about 10 minutes, add in peppermint oil (I used about 10 drops for a VERY aggressively pepperminty marshmallow), then whip for 2 more minutes.

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Parchment paper in a pan – plop in your marshmallow and even it out. You can put powdered sugar on top and press with more parchment paper for a more even look, but I wasn’t terribly concerned about that with my first batch.
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Let it sit for at least 3 hours, or overnight. Then sprinkle more powdered sugar on a piece of parchment paper (parchment paper is your friend, here).
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Gently pull off the parchment paper.
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Almost there…
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Sprinkle more powdered sugar on top. The sieve really helps reduce the amount of sugar you’d use than if you tried this by hand.
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Use your handy dandy bench scraper or sharp knife and start cutting away!
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Once you have some squares or shapes, roll them in more powdered sugar to keep them from sticking.

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Surprise your husbear with hot cocoa and fresh marshmallows in the morning when your project is complete!

Gluten Free Scones

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Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form.  However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.

I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.

Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.

Here are the ingredients you’ll need:

2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)

1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
2 eggs
1 t vanilla extract

Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
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Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.

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Put some parchment paper on the baking sheet you intend to use. Sprinkle with some gluten free flour
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Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.

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Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)

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Then cut into triangles. Or however you want them shaped.

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Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
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Here’s how they look after poofing for a half hour. Wow, lookin’ pretty scone-y.
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And here they are fresh out of the oven. 400F until the edges just start to get a slight tan. I think this was about 8 minutes for my in my convection oven.
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Figured I’d try them tossed in powdered sugar in the spirit of beignets. Also because these aren’t very sweet.
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They looked pretty, but you can leave the powdered sugar off your own. Not much stuck to them.
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But these gluten free scones were great with some freshly macerated fruit!

 

Royal Red Raspberry Macarons

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I’ve been playing with ganache lately. Red macaron shells with raspberry-flavored chocolate ganache seemed like a good idea. I used finely ground almond flour for the first time in a while. I usually opt for almond meal, which is coarser, but generally about half the price of finely ground almond flour. I also bought some piping bags, and man, with those two little changes, I was surprised at how much easier I made the process on myself.

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We all know the deal – (almond flour + powdered sugar) + (whipped eggs whites + coarse sugar + food coloring) = batter.  As long as you cut the tip of the bag in a straight line, you don’t even need to use a tip, you’ll get nicely rounded, even macaron shells.

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I had some extra raspberry-flavored ganache, so I made small balls and rolled them in some powdered sugar and shredded coconut (unsweetened).

Pesto Quiche Tart

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Gluten, who eats it, right? While I don’t have a gluten issue, a bunch of my friends seem to have some sort of gluten sensitivity. I’ve personally been eating less gluteny things just because my body hasn’t been craving it, so when it was time to bring something to a Shabbat potluck (or Shabbatluck as I’ve dubbed it), I was scratching my head trying to come up with something gluten free and Kosher. Kosher is kind of difficult for me personally because I have to stop and think about what I’m combining in a dish (like, meat + dairy is a no-no, and pork is out of the question). But toss in gluten-free and Sherlock Jane is on the case! So I figured I’d take a page from the Paleo/Primal cookbook and use sweet potatoes as the crust. I kind of hate labeling foods as paleo, but it’s an easy tag to generally figure out something is crap-free in terms of ingredients. So this is paleoish. or Paleish.

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Start with a tart pan and a shredded sweet potato mixed with some eggs and whatever other seasonings you want to toss in there. I bought this Fox Run 10″ tart pan off of Amazon. It’s a pretty crappy tart pan – doesn’t conduct heat very well for baking, so make sure you’ve got a pizza stone underneath it for true tarts to have even levels of heat through the center. For stuff like this it doesn’t really matter, though. We’re not making anything temperamental here

Any way, press your shredded sweet potato into the pan and bake it at 350F until it looks like this:

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Something like 15-25 minutes, depending on your oven and the amount of sweet potato shreds you’ve got going on. I went pretty sparse, and that became evident when they dried out while cooking (which is good, we want to remove some of that moisture to make a crust. But whatever, because only a psycho flips over their quiche to inspect the crust during a pot luck.

Any way, get out your eggs and milk (or cream), whisk them together, then shred some cheese (see, this is where Albany Jane checks out from Paleo-ville) and pour all of that over the crust. If it looks low in the pan, mix up a little more. Then blop some pesto on top. I had some pesto in the freezer from the summer. Man, it was nice to get a little blast of summer in the pan.

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Cook it at 350F until it sets in the center, somewhere in the 35-45 minute range. If you’re worried about leakage, flip over a baking sheet to catch any drips.

This was a potluck HIT! I was happily surprised. Usually the healthier/gluten-free/paleo dishes at a potluck get picked over, but I heard people asking for slices of this at dinner, so it was neat to see the “healthyish” dish have to get cut into smaller slices not because people wanted to be polite and try it, but because everyone really wanted a bite and liked it.

I’m not such an egg-as-a-main/quiche person myself, so I’d like to play around with this sweet potato crust concept with other savory “pie” type dishes, and sweet dishes.

Chocolate Chili Creme Brulee

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Valentine’s is coming up, and I’ve got just the thing to make to spice up your night!

No, seriously – it’ll add some heat (and really, in this chilly weather, let’s add heat where we can).

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Start off with some dried chili peppers and seeds, a nub of cinnamon and 6 oz of cream in a pot on the stove. Heat it on low, covered, until you see some bubbles start on the side. If you want to really infuse the cream with some pepper flavor, keep your heat on low and let it take a while to bubble slightly, like 20 minutes. At this point, you can take it off the heat entirely and let it infuse longer, or continue on to the next step:

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Add the chocolate! Add about 2 oz dark chocolate to the hot cream mixture and stir until it looks like REALLY bangin’ hot chocolate. You could just have really awesome hot chocolate at this point.

Or you could take three egg yolks, beat them with a tablespoon or two of sugar (depending on your sweetness preference), and then slowly add the chili chocolate cream to the eggs (temper, temper, temper) and bam!  You’re done. I strained my cream mixture to get the chili seeds out.

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Unbaked cremes in oven-safe containers sitting in a water bath. Pop them in an oven for about 25 minutes at 300F (285F if you’ve got a convection oven). The tops will firm up, though the creme will still have a bit of a wiggle if you shake the pan.

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All set! A slight skin on the top, but wiggly creme underneath.

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Sprinkle with some sugar on top.

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And then blast it with a blowtorch. I have a mini torch for bruleeing.

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You can eat this now while it’s warm, or refrigerate for later. I liked the heat with the cream.

Albany John thought it tasted like those cinnamon hearts you get on Valentine’s Day. And when I said “Aww, really?” in a bummed out tone he quickly added “I really LIKE those cinnamon hearts, though. This is like a really good version of it.” haha. He has a higher heat tolerance than I do, so I thought these had a nice chili kick to the creamy chocolate.

 

Quick Recipe Recap:

6 oz cream
Chili peppers (including flakes)
Cinnamon stick
2 oz chocolate
1-2T sugar
3 egg yolks

Cream + chili peppers + cinnamon stick in a pot over low heat until bubbles form around the side (lid on).
Add chocolate and mix until blended with heat on.

Take off heat

In a separate bowl, beat egg yolks and sugar together (you don’t want it foamy, just beat it for a minute or two until combined).

Add a bit of the hot cream to the egg mixture in intervals to temper the eggs, otherwise the eggs will cook if you add the hot cream all at once.

Fill two small bowls with this delicious mixture.

Put the bowls in a water bath, bake 300F until the tops have set but the creme still wobbles a bit (~20 minutes, depending on the size of your bowls).

Sprinkle sugar on top, torch, enjoy!

Parivar Chaat

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Want to know a great place to go out for a meal with a group without breaking your budget? Parivar! Parivar the grocery store on Central Ave also has a kitchen/cafe in the back where you can order a bunch of Indian dishes made to order.

I went with a bunch of folks, and not only was it a breeze to order, but they even will break up the bill however you want and accept credit cards. It’s counter service, so no need to worry about tipping, and you pay at the register for the grocery store.

I got a pista falooda ($4.99) to enjoy with my dinner – it’s like dessert in a cup, or an Indian version of a milkshake. So good. It’s a rich milky drink with sweet noodles and nuts. So thick, and a great complement to the food.

Pictured above is Pani Puri ($3.99) which are super awesome and fun to eat if you’ve never had them – They’re crisp round shells that are stuffed with awesomeness and slathered in a mint sauce with tamarind sauce on the bottom of the plate. They are one-bite affairs and best eaten quickly.

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Next up was a fried bread dish. Fried bread stuffed with things, then fried, and mint and tamarind sauces for dipping!

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Closer shot

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DOSA TIME! $7 for a massive masala dosa, and the entire crepe was wonderfully crisp and tender. It’s filled with potatoes and served with masala sambar (the big cup on the right – seriously, so much sambar), and mint and ginger chutneys on the left. The ginger chutney was no shrinking daisy – that was SUPER hot. Woah.

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Onion Uttapam ($5.99, which reminded me of scallion pancakes, but way more tender because they are made of rice flour batter.

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And then we got a paneer paratha. Oh, so good (but really, what doesn’t paneer go with?).

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And then we tried Indian Chinese! Gobi Manchurian. It was like an Indian take on General Tso’s, haha! This was SUPER salty, which is saying a lot since I love salt. But I liked the crisp texture of the cauliflower, and how it wasn’t too cloying. This was a fun dish to try that I’ve only heard about and not seen in any restaurants locally. At dinner, one of our friends said that this is the only place to come for Indian home-style cooking, and most of the sit-down restaurants in the area are a more formal/heavy/banquet type restaurant.

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We ended dinner on a bit of a dud with gulab jamun. They tasted more like fried dough balls in syrup than milky gulab jamun. Could just be their recipe, but I’ll skip this in the future in favor of more savory dishes.

Our group wound up paying about $14 per person for all of this food. It was awesome to try so many dishes, and all of them were vegetarian. Man, this is vegetarian food done right – so much flavor and seasoning and awesome cooking that it enhances the veggies (and if you’re a carinvore like me, you don’t miss the meat one bit). Great for kids, great for groups, great flavors, great for the celiac/gf friends in your life – grab some friends and get over to Parivar!

Apple Pretzel Truffles (Gluten-Free)

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Happy Thanksgiving! November has given me a lot to think about and be thankful for. We should realize what makes us thankful and lucky every day, not just one day a year.

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I made gluten-free pretzel apple truffles a few weeks back before I cancelled my 1st attempt at having a housewarming party. Which meant tons of these left hanging around.

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I had a few gluten-free friends that were going to come, so I sprung for the gluten free pretzels, which are crazy expensive compared to normal pretzels, but they taste like regular pretzels, so at least they’re not expensive and awful.

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Apple Pretzel Truffles

10 oz pretzels4 oz cream cheese
6 oz apple butter
sugar to taste

Put pretzels in a food processor and pulverize into crumbs. Add cream cheese & apple butter, and sugar if it needs a little more sweetness. Make balls out of the mixture – it should have a cookie dough-like texture.
Freeze the balls.

Eat as is, or dip in chocolate and then eat ’em up.

Gluten Free Pizza Girls’ Night

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Baking Suit invited me over for a night of gluten free pizza and girly shennanigans. Pizza? Shennanigans? I’m in.
Two kinds of pizza were had that day. Well, two different kinds of pizza crusts. And toppings.

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First up was Bob’s Red Mill. This crust required a lot of baking time (much more than it said on the package) in order to get it crispy and more pizza crust-like. The edges crisped up, the parts under the cheese were still a bit soft. Decent for a gluten-free option. Didn’t really taste “off” or weird.

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My favorite was the Bisquick gluten-free crust, though! This pizza was also white, which is one of my favorite pizza types, with red-wine mushrooms (Baking Suit’s family recipe). So good! The gluten free Bisquick crust was REALLY good. But maybe not really like a pizza. More like a biscuit crust. So buttery and delicious. But it didn’t taste gluten free at all. Had all the properties of Bisquick with gluten in it. I want 80,000 of these pizzas every week.