Recipes this week!

So this week I have  posted 3 different recipes!  Gluten free Buttermilk Biscuits, Pizza, and a Thrive Angle Food Cake. I am wanting to include everyone with these recipes.  So I hope I have!  All the recipes use ingredients from your food storage.

Buttermilk Biscuits Gluten Free

These are a great staple to have on hand for a quick breakfast - or if you want a savory biscuit (think "Red Lobster Cheese Biscuits"...yummmmy!).

Ingredients:3/4 cup brown rice flour
3/4 cup potato starch
1/2 cup sorghum flour
1 1/2 tsp xanthan gum
1 Tbsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1 tsp salt
1/2 cup cold butter, cut into small cubes*
1 cup buttermilk**

Directions:
Mix all dry ingredients together in a food processor (or use a pastry cutter), then add butter and pulse until mixture is crumbly. Add buttermilk a little at a time (**may not use all of it), just until dough comes together.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes or overnight.

Remove the dough from the refrigerator and roll out to a thickness of an inch to an inch and a half (they won't rise much, so make them the size you want to end up with).

Cut with biscuit cutter, and place on prepared baking sheet (silpat or parchment paper), then brush tops with buttermilk.

Bake at 450°F for approximately 15-18 minutes, or until the biscuits are lightly golden.
30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

For those of you like me that are set up with a monthly Thrive shipment for food storage.  I came across this yummy Angel Food Cake recipe using your Thrive products!

Angel Food Cake

by Chef Todd Leonard, CEC | Prep Time 45 min | 16 servings (1 cake)

---

Ingredients		Instructions
1½	c. THRIVE™ Powdered Sugar	1. Heat oven to 375⁰ F. Sift powdered sugar and flour together in a bowl and set aside. Mix egg white powder with water and cream of tartar in a larger bowl on medium speed until foamy. Beat in granulated sugar a few tablespoons at a time. 2. Turn to high speed and add salt and vanilla. Beat until stiff and glossy peaks form—do not underbeat! 3. Sprinkle sugar and flour mixture over meringue and fold in just until incorporated. Put batter into ungreased angel food cake pan. Bake for 40 minutes or until cracks feel dry and skewer comes out clean. Turn pan upside down for about 2 hours. Serving Idea: Top with Mascerated Strawberries
1	c. cake flour
10
1	tsp. cream of tartar
1	cup THRIVE™ White Sugar
2	tsp. vanilla extract
¼	tsp. THRIVE™ Iodized Salt