1½ cups gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1½ teaspoons sugar
2 tablespoons butter or dairy free butter substitute, melted
1 cup (more or less) buttermilk
*To make buttermilk simply combine 1 cup milk of your choice with 1 tablespoon lemon juice or apple cider vinegar and let sit for 5 minutes.
In a mixing bowl, whisk together the flour, baking powder, baking soda, ¾ teaspoon salt, and the sugar. Add the melted butter and stir with a fork. Starting with about ¾ cup, stir in the buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough.
Drop tablespoons of the batter onto the top of the simmering soup, cover the pan and let simmer for 15 minutes.
450 grams gluten free spaghetti
1/3 cup butter
1/3 cup gluten free flour
1/2 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
3 cups milk
3/4 cup shredded marble cheese
2 cups broccoli
1 shredded carrot
1 (16 ounce) turkey kolbassa sausage, cubed
1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup marble cheese into sauce until melted.
4. Stir spaghetti, broccoli, carrot and kolbassa sausage into the sauce and transfer to a 3-quart casserole dish.5. Bake in the preheated oven until casserole is heated through, about 20 minutes.
For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil
For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese
1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.
2.Get two baking sheets ready
3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.
4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).
5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.
6.Top with a generous amount of cheese. Repeat with all the buns.
6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.