Gluten Free Pizza Roll

Gluten Free Wraps
Pizza Sauce
Pepperoni
Cheese

Cut the wraps in half.  Spread with pizza sauce.  Top with cheese and pepperoni.  Bake on broil in toaster oven until cheese melts.  Roll and enjoy.

Comment:  Since I've gone gluten free I've really missed pizza.  Not so much the bread but just the flavor of the sauce, cheese and pepperoni.  When I found gluten free wraps I decided they would be perfect for making my own pizza without the gluten.  Boy did it work!  These are delicious.  I can't wait to try them with other meats and even plan on making them as appetizers for the upcoming holidays.  So play around with this and see what you can come up with.  Add - mushrooms, ground beef, Italian sausage, onions, peppers, the list is endless.

Gluten Free Sausage Balls

1 cup gluten free baking mix
1 tsp. baking powder
1/2 tsp. baking soda
1 lb. lean sausage, cooked and drained
2 cups shredded cheese
1/2 cup milk

Preheat oven to 350 degrees.  Mix all ingredients in a bowl.  Shape into 1 - 1 1/2" balls.  Place on a baking sheet covered with parchment paper.  Bake 12-15 minutes or until golden brown.  Makes 3 1/2 - 4 dozen.

Comment:  I love sausage balls but since I'm trying to do away with gluten I thought I would never enjoy them again.  Then I spotted a box of Natural Gluten Free Cafe All Purpose Baking Mix.  The back carried 2 recipes.  One for muffins and one for Zucchini Bread - both sweet - so I decided to work it up along the way.  The above recipe turned out perfect.  The sausage balls come out light and so good.  Use your favorite choice in cheese flavors.  I used extra sharp cheddar but some good blends would be good too.  This will be my one and only Sausage Ball recipe from now on.

Gluten Free Banana Bread

4 bananas, mashed with a fork (the riper the better)
4 eggs
1/2 cup almond butter
4 Tbsp. Ghee
1 tsp. vanilla
1/2 cup coconut flour
1 Tbsp. cinnamon
1 tsp baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees.  Line a loaf pan with parchment paper.  In a large bowl add bananas, eggs, almond butter, ghee and vanilla.  Use a hand blender to combine well.  Add in the coconut flour, cinnamon, baking powder, baking soda, and salt. Blend well.  Pour into the loaf pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.  Cool slightly before slicing.

Comments:  This is my 1st real, homemade gluten free dish.  I did do a few things different.  I let my bananas go until the peel was black.  When they say the riper the better it should say the riper the sweeter.  When I bought my almond butter I bought the 'crunchy' type to add a texture.  From what I could find on Ghee it is clarified butter so I hate to say it but I used melted butter instead of the Ghee.  The coconut flour can be quite expensive.  I priced it in the grocery stores and the health food stores and it sells for about $10.00 a lb.  I found it in Walmart for $6.00 a pound.  Coconut flour must be refrigerated after opening so don't leave it out in the pantry after using.  When I read the 1/2 cup of coconut flour I was a little worried.  I couldn't see how that small amount would make 'bread' when combined with that many bananas and eggs.  Surprise!  That 1/2 cup thickened the mixture to make an actual fairly thick batter.  I only used 1 tsp. of the cinnamon because I felt it would overpower the banana flavor.

Now for taste.  At first bite I thought "well, I'm not so sure."  Within a matter of seconds I wanted another bite, then another and ate the whole slice and loved it.  I could taste the bananas which gave it the perfect sweetness.  I could taste just a hint of cinnamon but most of all I had an aftertaste of something I truly love - coconut.  I could actually taste the coconut from the flour!  This is a bread I'll make often.  And it's healthy!!!