Have allergies but don't want to sacrifice flavor in your favorite foods? Vegetarians Judi and Shari Zucker are here to help. Make gluten-free pizza dough, carob fudge brownies and oatmeal raisin cookies from their "Ultimate Allergy-Free Snack Cookbook."
Recipe: Pizza crust (on this page) Recipe: Carob fudge brownies (on this page) Recipe: Everyone's favorite oatmeal raisin cookies (on this page)1. Dissolve the yeast in a cup or small bowl with ½ cup of the warm water and the honey. The mixture should bubble up and foam within a minute or so. If it doesn't, the yeast is not good. Discard it and start over with fresh yeast.
2. Transfer the dissolved yeast to a large mixing bowl along with the remaining warm water, the oil, the Italian seasoning blend and salt. Stir well with a wooden spoon.
3. Add 1 cup of the brown rice flour to the bowl and stir well. Continue to stir while adding the remaining brown rice flour and tapioca flour. When the dough becomes too stiff to stir and starts pulling away from the sides of the bowl, it's time to knead.
4. Turn the dough (it will be sticky) onto a clean surface that has been sprinkled with rice flour. Knead the dough for 4 or 5 minutes, while continuing to sprinkle with flour, until it is smooth and no longer sticky.
5. Place the dough in a large, well-oiled bowl, then turn it over so the top is coated with oil-coating the dough will keep it from drying out. (You can use the same bowl you used to mix the ingredients, and you don't have to clean it first.) Cover the bowl with a clean damp dishtowel or plastic wrap. Place in a warm spot for about 30 minutes or until the dough doubles in bulk.
6. Preheat the oven to 400 degrees. Lightly oil a baking sheet and set aside.
7. Punch down the risen dough, fold it over a few times, then let rest a minute.
8. Divide the dough into 4 equal pieces and shape into balls.
9. Place each ball between sheets of waxed paper and roll out to 10-inch circles about 1/8 inch thick. Pinch the edges with your fingers to create a slightly raised border.
10. Place the rounds on the prepared baking sheet and bake for 8 to 10 minutes. Remove from the oven, add the desired toppings, then return to the oven for an additional 15 to 20 minutes or until the bottom of the crust is browned.
1. Preheat the oven to 350 degrees. Lightly oil a 13x9 baking pan and set aside.
2. Combine the flour, carob powder and baking powder in a medium bowl. Set aside.
3. Place the honey, water, oil and vanilla in a large mixing bowl and stir until well blended.
4. Add the flour mixture to the honey mixture and stir to form a smooth batter. Spoon the batter into the prepared pan and spread in an even layer.
5. Bake for 20-25 minutes or until a toothpick inserted into the middle of the brownie comes out clean. Remove the pan from the oven and place on a wire rack to cool.
6. Cool at least 10 minutes before cutting the brownie into squares and serving.
1. Preheat oven to 350 degrees. Lightly oil a cookie sheet and set aside.
2. Combine the flour, baking powder and cinnamon in a medium bowl. Add the oats and raisins and stir until well distributed. Set aside.
3. Place the honey, oil and vanilla in a large mixing bowl and stir until well blended.
4. Add the flour mixture to the honey mixture and stir to form a sticky batter-like dough.
5. Drop rounded tablespoons of dough about 2 inches apart on the prepared cookie sheet.
6. Bake for 10 to 12 minutes or until lightly browned.
7. Cool the cookies a few minutes before removing from the cookie sheet. Transfer to a wire rack to finish cooling. Serve warm or at room temperature.
© 2013 NBCNews
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