gluten free hamburger and hotdog buns?

 YES!!!!!

Udi's have them and they taste just like the regular buns 

LOVE them

Frosted Cakery inTower District

My daughter ordered this gluten free cake from  Frosted Cakery  in the Tower district.
the cake is beautiful but the taste was OK not great. the service on the other hand was BAD....
better off going to the store and buy a mix and bake it yourself, might not look as pretty but it will taste better

RECIPE May 6, 2011 Pizza is truly an all-time favorite food. Of course, living gluten-free can mean less than desirable crusts or other alternatives leaving you wanting more. This recipe delivers. This recipe is for a crunchy pizza crust, and while we think it's great, we know that some people like a more fluffy and chewy crust. We don't normally do this, but here is a link to the chewy version of this crust. Make the one that makes you and happy and enjoy with friends! Click for a shopping list specific to this recipe. Click for a more printable version of this recipe. Always, let us know what you think info@GoGFchalenge.com.

Dry Ingredients Wet Ingredients 1 3/4 cups white rice flour 1 Egg 1 1/4 cups Tapioca flour 1 1/2 Tbs Oil 2 tsp Xanthan gum 1/2 tsp Vinegar 1 packet Unflavored gelatin 3/4 cup WARM Water 3 Tbs Dry power milk 1 Tbs Italian Pizza Seasoning 1/2 tsp Salt 1/8 cup sugar 2 1/2 Tsp Dry Yeast saw this recipe and it is pretty close to my from scratch but easier,  just buy the Mix Crunchy Pizza Crust 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix 1 yeast packet (enclosed in 19oz mix bag) 1/4 cup oil 1-1/2 cups warm water Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough Optional: Add 2 tsp fresh rosemary to dough Dough makes two, 12- to 14-inch crusts, or 3 to 4 smaller personal sized crusts. Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes. With a pizza stone in the oven preheat oven to 375°. For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes. Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper. Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings are hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use. To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375°, then bake on hot pizza stone until toppings are hot, approximately 5 minutes. Pizza Ideas: #1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations. #2. Try adding seasonings or cheese to the dough for interesting flavors. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Combo Pizza

Dry Ingredients Wet Ingredients
1 3/4 cups white rice flour 1 Egg
1 1/4 cups Tapioca flour 1 1/2 Tbs Oil
2 tsp Xanthan gum 1/2 tsp Vinegar
1 packet Unflavored gelatin 3/4 cup WARM Water
3 Tbs Dry power milk
1 Tbs Italian Pizza Seasoning
1/2 tsp Salt
1/8 cup sugar
2 1/2 Tsp Dry Yeast Granules


Preheat oven to 350. Grease 1 large pizza pan
Blend the dry ingredients in a bowl. Set aside.
Place the wet ingredients in a heavy-duty mixer and blend.( I use my bread machine)
Add the flour mix and beat on high for 3 minutes.
Spoon the dough onto the greased pizza pan and spread with a thin spatula.
let rise about 10 minutes and then bake for about 10 minutes.
Take out and turn the crust over and bake for another 10 minutes.
Spread on pizza sauces, cheeses, meats, mushrooms, bell peppers,onions,olives or many other toppings of your choice.
Bake again for about 15 to 20 minutes

Makes 1 12-inch thick or 14-inch thin pizza

So close to the regular pizza even the non-gluten free friends LOVE this pizza

G-Free Foodie Eat Well Event

It was an awesome event day at the Birdstone Winery in madera!
We had a great time with all the people that stopped by over and over again to taste our products. The Udi's muffins were a hit with the kids :-)