Welcome to Allergy Free & Cheap Like Me!

gluten, dairy, egg & soy free

I’m so happy you are here! I hope to create a place for you to find lots of information about food allergies, as well as, lots of goodies to help you not only eat better, but more affordably! Please feel free to share all of your own tips, tricks, and recipes too! Thank you for stopping by and I hope to see you again very soon! You can read more about my allergy story here.

Wednesday, July 28, 2010

Yummy Pizza Crust!

This delicious pizza dough is so easy to make you will want to make pizza for every meal! There are so many options for toppings and sauces, let your imagination run wild! And of course the best part is the crust is gluten, dairy, egg & soy free!

Makes 1 large pizza or two small individual pizzas.

Dry Ingredients:
1 tablespoon dry yeast granules
2/3-cup sorghum flour
1/2-cup tapioca flour
2 teaspoons xanthan gum
1/2-teaspoon salt
1 teaspoon Italian herb seasoning

Liquid Ingredients:
2/3-cup warm rice milk
1/2-teaspoon agave nectar
1-teaspoon olive oil
1-teaspoon cider vinegar

How to Make It:
{    Preheat oven to 425 degrees.
{    You have two options here, if you have a pizza stone*, place it in the oven on the bottom rack, leaving the main rack free. If not just preheat the oven.
{    Combine all dry ingredients in the mixer, including yeast.
{    Mix on low briefly then add in the liquid ingredients.
{    Beat the ingredients for two minutes on medium speed.
{    If the dough bounces around the mixer, it is too dry, add a little extra rice milk until it mixes smoothly.
{    Prepare a metal pizza pan or your pizza stone* by greasing it with a little olive oil.
{    Scoop out your mixed dough with a spatula and place it in the middle of your pizza pan. You can either make one large pizza or split the dough in two to make two smaller individual pizzas.
{    Put a little bit of olive oil on your hand and press out the dough into your desired pizza shape, round, rectangle, whatever you would like. Leave a little rim around the edge for the crust to hold the toppings.
{    Bake crust for 15 minutes, watching it to make sure it doesn’t over brown**.
{    Remove from the oven and cover your pizza(s) with toppings then either pop it back in the oven or move it onto the pizza stone and bake it for at least another 10 minutes or until the pizza is done.
{    That’s it!  How Simple! Enjoy your yummy pizza!

*Cooking the pizza crust on a metal pizza pan and then moving it onto a warmed pizza stone helps cook the crust and makes for a bit of a crispier crust. However, if I am in a hurry I usually just cook it straight on the pizza stone from the get go!

**If you would like you can wrap your precooked pizza dough in some freezer wrap and freeze. Just take out the frozen pizza dough in the morning and it will be thawed and ready to add toppings to by the time dinner rolls around! What could be easier than that?

Wednesday, July 14, 2010

Creamy Rice Pudding

This creamy rice pudding is delicious, vegan and super simple to make. Eat it as a dessert or re-warm it for a quick yummy breakfast.

Serves 4 to 6

1-cup white basmati rice
1 1/2 teaspoons fine sea salt
3 1/2 cups rice milk
1/2-cup organic cane sugar
1 slightly heaping tablespoon arrowroot
1 1/2 tablespoons vanilla extract
1/4 teaspoon ground cardamom or cinnamon if you don’t have cardamom hanging around!
Pinch of fine sea salt

How to Make It:
{    Combine 1 1/2 cups water, the rice, and the salt in a saucepan and bring to a boil.
{    Cover and simmer over very low heat 8 to 9 minutes, until most of the water is absorbed. Check frequently and stir to make sure it doesn't stick.
{    Add 2 1/2 cups of the rice milk and the sugar. Continue simmering on low heat for an additional 20 to 25 minutes, until the rice is soft and most of the milk is absorbed. You want a spongy texture, with no bite. Remove the rice from the heat.
{    Pour 1/4 cup of the remaining rice milk into a bowl and whisk in the arrowroot to dissolve. Add the vanilla extract and cardamom.
{    Pour the arrowroot-milk mixture along with the remaining 3/4-cup rice milk into the hot pudding and stir to combine. Add a pinch of salt. Serve warm or at room temperature. If it seems a little runny put the mixture back on low heat and warm until it thickens up a bit.
{    Enjoy!
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