I’m making a real conscious effort this year to minimise (but not totally eliminate) gluten from my diet. No wheat-based baking, bread and meals. That way I will cease to embarrass myself in public – bloat free and living the dream. I know of many that have had their failures with GF baking and cooking, so I’ve been doing a bit of research, experimentation and alteration with a few recipes that can form a really good GF base to work from.
The first two recipes I’ve tried have been absolutely amazing – I can even serve it up to the rest of the family without a nose-holding fiasco. GF pizza base and a great cake that can be jazzed up with some seasonal fruit (recipe to come). If you get a chance to try them, I’d love some feedback!
Both recipes use the same GF flour mix. I headed down to our newly opened Bin Inn, a bulk food retailer, to pick up the ingredients to make a large batch of flour mix. This recipe is courtesy of a fellow blogger, glutenfreenz, with one adaptation – I replaced the chickpea flour with yellow pea flour as they didn’t have it (is there a difference?). It’s easy-pezy, chuck it in a big container and give it a bloody good shake up:
gluten free flour mix
2 cups yellow pea flour
2 cups tapioca starch
4 cups fine polenta
4 cups rice flour
9 tsp xanthan or guar gum
The result was quite surprising – it’s made quite a large quantity and as it’s only really for me it’ll last a wee while.
The recipe for the pizza base came from Sarah Bakes Gluten Free Treats. I made few recipe amendments and the result was delish!
gluten free pizza base
2 1/2 cups gluten free flour blend
2 tsp baking powder
1/2 tsp dried basil
1/2 tsp dried oregano
2 Tbsp grated parmesan cheese (optional)
1/2 tsp salt
1 1/2 cups plain sparkling water
2 Tbsp honey
2 Tbsp extra virgin olive oil
1. Preheat oven to 220 degrees C. Prepare pizza stone/pan by brushing on a little olive oil.
2. In large mixing bowl, whisk together flour blend, baking powder, herbs, cheese and salt. Pour in sparkling water, honey, and olive oil. Stir until just combined.
3. Spread dough onto baking stone with rubber spatula or wet hands to smooth dough out. Pre-bake for 20-22 minutes, until slightly golden (you will continue to bake after you add the sauce/toppings).
4. Remove crust from oven. Let cool slightly. Top pre-baked pizza crust with your favorite sauce, cheese, and toppings.
5. Return to oven and continue to bake for 10-12 minutes until bubbly and delicious!
this is the underside of the base after it came out of the oven