Fun with Testing and Tasting "How to Cook Gluten-Free"

A few weeks ago, I was on Facebook and noticed

that Elizabeth Barbone had a new book,

"How to Cook Gluten-Free" and she was asking for

some followers to try a few recipes. I gladly volunteered

and here are two recipes I tried. Must confess that I am

partial to doughnuts and pizza.

I downloaded the recipes to my iPad, did mise en place

for the ingredients required and began.

For the Roasted Tomato Pizza with a No-Rise Crust,

I roasted grape tomatoes, caramelized onions and made

and baked the pizza crust - afterwards topping the crust

with the tomatoes, onions and cheese, popping them back

in the oven again to melt the cheese.

I rolled the dough thinner and cut it into squares.

It came out crispy and next time, I will cut it into

even smaller pieces and use as appetizers with a

variety of toppings.

Now on to those "Powdered Sugar Doughnut"

Muffins. Mise en place again, love using that

term and followed the easy directions - measure

and whisk dry ingredients, measure and whisk

wet ingredients, then combine.

Fill mini muffin tins, bake and after removing them

from pan, roll in powdered sugar. I happen to like a

cinnamon and sugar coating so made some of each.

Elizabeth said next time she made them, she would fill

them with a little jam after baking. Having just made some

strawberry jam, I took out a decorating tip and filled the

powdered sugar doughnuts with the jam. Freshly brewed

coffee and doughnuts made me happy this morning!

Thank you, Elizabeth for allowing me to try these delicious,

gluten-free recipes. This is a must have book for everyone's

gluten-free bookshelf.