GFCS: The Online Cooking School
Where You Can Learn To Cook Delicious Gluten Free Food
This is the Finally Really Good Sandwich Bread recipe from the GFCS blog, but with a couple of never before published tweaks that make this the loaf of bread that you thought you’d never have again. Be sure to check the end of the post for a new variation on the recipe. Finally Really Good […] Read more »
Here’s the recipe for my gluten free flour mix which is used in most of the Cooking School recipes. This recipe makes approximately 20 oz. of flour mix. Since you’re using a scale, feel free to double it or triple it so that you can have a big stash of pre-mixed flour. Mary’s Gluten Free […] Read more »
Pizza is actually a pretty simple food to cook. You’d never know that though, since most of us are accustomed to paying someone else to make our pizza, or at least our pizza crust, for us. When gluten free frozen pizzas first became available in our area, I tried them. They were not good, to […] Read more »
Goal: Your goal in this class is to bake a homemade pizza that either (1) makes your knees weak, (2) gets rave reviews from your entire family, and/or (3) makes you swear that you will bake at least one pizza every week until the end of time. Bake two of the four include pizza recipes […] Read more »
St. Louis Style Pizza is a crisp, but also tender, thin-crust pizza that is traditionally cut into squares. The crust is leavened with baking powder instead of yeast, so it’s perfect for those of you who need to be gluten free and yeast free. St. Louisans top their pizza with Provel cheese, which is generally […] Read more »
Chicago Style Gluten Free Pizza Chicago Style Deep Dish pizza is a creature unto itself. The crust is supposed to be crisp, flaky, and tender all at once. It should also have a distinct buttery and yeasty flavor. Work is required to get these results, but it’s worth it. I usually scoff at the people […] Read more »
If you want to replicate delivery -style pizza, this is the pizza crust to start with. I’ve included ingredient amounts for medium or large style pizzas, so that you can choose the right amount for your family and your pizza stone. Gluten Free Pizza Crust (2 medium pizzas) 10 g (1 Tbsp) Rapid Rise yeast […] Read more »
Gluten Free Pizza Crust (Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well) 1 Tbsp. Rapid Rise yeast 1 1/3 c. water, warm 1 tsp. sugar 1 1/3 c. brown rice flour (I use Bob’s Red […] Read more »
Now, that you’ve learned to make gluten free crepes, I thought that you might could use some ideas for how to fill them. Crepes can be filled with almost anything. If you’re making them for breakfast, you can fill your crepes with traditional savory breakfast foods like sausage, bacon, eggs, hashbrowns, sauteed mushrooms, onions and […] Read more »
Veggie Eggroll Recipe (yield: 15 large eggrolls) Filling: 1 Tbsp. oil 1/2 of a small red cabbage, shredded 1/2 red onion, diced 1 large carrot, grated 1 – 2 tsp. ginger root, grated 1 Tbsp. tahini salt or GF tamari, to taste 15 rectangular wonton wrappers 1 egg, beaten OR water Heat 1 Tbsp of […] Read more »