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Gluten-Free & Kinnikinnick
Since going gluten-free, I’ve found the lack of bread to be a roadblock. Regardless of whether or not one misses bread for the sake of the bread itself, bread in its various forms often serves as a carrier for other foods. On what, for instance, does one eat one’s peanut butter and jelly? Or egg salad?
Kinnikinnick makes gluten-free personal-size pizza crusts, in a couple different thicknesses. I found these to be a helpful option for quick-and-easy lunches. Besides the obvious option of making a regular pizza with them, I did things like spreading one with garlic butter, sprinkling it with cheddar, and baking it. Very simple lunch!
Unfortunately, like nearly every other gluten-free food on the market, the crusts contain a high percentage of white starches – a not-so-nice change from the 100% whole grains I was eating before removing gluten from my diet. But it’s better to eat some starch than to not eat, so it’s still helpful to have them on hand. Besides using them as crusts, I found that these (the thicker, softer ones) made a helpful substitute for pitas in the gyro recipe below. When I made these, I served everyone else’s on (whole wheat!) pitas, and mine on a Kinnikinnick pizza crust. Very yummy!
Gyro Recipe
Gyro Meat:
1 lb. ground lamb
1 tsp. oregano
1 tsp. paprika
1 tsp. onion powder
1 tsp. cumin
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. rosemary
3 cloves minced garlic
2 tsp. lemon juice
Tzatziki:
1 sm. or 1/2 lg. cucumber
1/2 c. plain yogurt
2 cloves minced garlic
2 tsp. lemon juice
1/2 tsp. dried mint (I used peppermint tea.)
salt and pepper to taste
Sandwich “Extras”:
pitas or Kinnikinnick pizza crusts
lettuce (opt.)
tomatoes (opt.)
sliced onions (opt.)
feta cheese (opt.)
olives (opt.)
Make the tzatziki first, as it needs to have time for the flavors to blend. Peel the cucumber and either thinly slice or finely chop. Mix in all remaining ingredients and allow to sit at room temperature for about 30 minutes (while you prepare the rest of the meal is great).
Combine meat patty ingredients and mix well. You have several options for cooking these. Form into patties and sauté them on each side ’til cooked through, like hamburgers. Form them into thick patties (about 1″ thick) and steam on a rack in a pressure cooker (over sufficient water to bring to pressure) for 6 minutes. Or form the whole thing into one meatloaf and cook in the slow cooker on low for 3-4 hours or high for about 2 hours.
When the meat is done, fill each pita pocket with a meat patty (or slice from the loaf, if you used that option), lettuce, tomato, onion, tzatziki, feta, and olives as desired. (We used the lettuce, but none of the other optional ingredients.)
Kinnikinnick Pizza Crusts (& Gyro Recipe) is a post from: Titus 2 Homemaker