Updated recipes for gluten-free/yeast-free pizza & bread

I have adjusted a couple of my recipes. Here’s some updates.

Pizza
I’ve made my pizza dough a little healthier.

Pizza dough ingredients:
half cup potato starch
half cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!)
half cup brown rice flour
half cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable)
tablespoon baking powder
tablespoon extra virgin olive oil
up to 1 cup of water, or as needed
small handful of mixed seeds, ground flax/LSA, nutritional yeast, etc

Original post and instructions and photos

Method:
1. Sift together flours, salt, gum, and baking powder. Stir or whisk until well combined.
2. Add half a cup of water and all the oil to flour mix. Stir unti combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won’t be stretchy like wheat dough. It will be more like pastry dough.) Only add as much water as you need. Too much and the crust will be crumbly.
3. Knead through mixed seeds, etc.
4. Very lightly flour pizza stone/tray (rice flour is good for this). Put the ball of dough on your pizza stone/tray. Flatten it gradually, pressing it into round, pizza-base shape, making sure the edges aren’t crumbly, fixing them as you go. Make sure the dough is evenly distributed as you go. Use a rolling pin to make the process faster. (If it’s not, you can patch holes up by taking dough from other areas – I didn’t have to do this, though, as the dough was quite workable).
5. Roll the edges of the pizza base over, so that the edge centimetre is twice the thickness as the rest of the base, pressing firmly.
6. Bake base for 10 minutes in preheated oven at 220degC. Remove from oven and cool a little. While the base is baking and cooling, sort out your sauces and topping.
7. Add sauces and toppings to pizza. Using a pastry brush, brush edges of pizza base with olive oil (or spray it, if you are so inclined to use wacky modern technologies). Bake pizza in 220degC oven for 20-30 minutes, or until pastry and toppings are cooked/browning.

531307028 9be4737f62 Updated recipes for gluten free/yeast free pizza & bread
Original post and instructions and photos

Gluten-free yeast-free bread
Tweaked some of the quantities and method a bit.

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (OR 1 cup of blended besan and maize!)
1/2 cup tapioca starch (arrowroot)
3 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons xantham or guar gum*

2 cups water (+ extra as needed)
2 tablespoons olive oil
1 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar

Optional seeds/extras:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal
nutritional yeast flakes
caraway seeds (for rye-style)

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step – make sure everything is sifted and well combined!).
3. Create a well. Add one cup of the water + remaining wet ingredients.
4. Stir wet ingredients into dry until ingredients are evenly distributed, and thick dough/batter forms. Add remaining water as required, until evenly mixed. You may knead the dough a little if you wish, but the mixture rises better a bit wetter than required for kneading. Do not overmix. Fold/knead in a few tablespoons of seeds/extras. (Avoid flax meal, as it seems to impede rising. Flax seeds are probably ok.)
6. Pour/press mix gently into lightly oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray/brush with oil.
7. Cover bread pan with foil, and bake in a preheated oven for about 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.
* Using gum improves the texture and mix of this bread a lot, but it is optional – if you don’t use it you may need to reduce the amount of water a bit.
Note: Depending where you get your flour, it may have a different water content. I find rice flour tends to vary the most. You may need less or more water, so add as needed!

Addendum: Breads containing vinegar may not be suitable for yeast allergy sufferers.

pixel Updated recipes for gluten free/yeast free pizza & bread
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  • http://stumptownvegans.com/ stumptownvegans

    oops. that was me, Webly

  • http://stumptownvegans.com/ stumptownvegans

    glutten and yeast free!
    I need to stock my pantry with more flours.

  • http://veganza.com/ Renee

    Hi Webly :)

    Using more flours = more varied diet + more varied tastes, which is why I enjoy it so much.

  • Maria

    Is maize flour ground corn? Could I grind corn flour in my mill from popping corn?

  • http://veganza.com/ Renee

    Yep, maize flour is ground corn. You could definitely make it from dry popping corn!

  • Natasha

    Is there any substitute for potato starch flour if you’re on a night-shade free died for rheumatoid arthritis?

    Thanks for all the great explanations!

  • http://veganza.com/ Renee

    Natasha… I’m not sure! Tapioca starch might be the best. You could also try cornstarch…

  • Angela

    well after copying down the recipe correctly & making sure I had potato STARCH flour not potato flour – I finally had a successful loaf of bread!! I thank you & my 6 yr old allergic daughter thanks you too! I am just venturing into gluten free – having done vegan for a couple of years – but it is tricky with so many limitations

  • http://veganza.com/ Renee

    That’s great! I had so many botched loafs initially, and the shop-bought ones were all yucky or too sweet, it was such a relief to finally get a good, edible one! I have to say I’ve never seen potato flour that wasn’t starch! We just don’t seem to have it in Australia… at least in my city or surrounds, at any rate.

    After a while I found that I was using a far greater variety of grains and flours in cooking. Gluten-free expanded my diet, just as veganism did. I’m sure gluten-free is healthier – a more varied diet usually is!

  • Angela
  • Urno

    Hi. Does anyone know where to get tapioca starch in the UK? I’ve looked everywhere :(

  • http://veganza.com/ Renee

    Tapioca starch and arrowroot are the same… If that helps…

  • Urno

    I thought tapioca came from the cassava plant, and arrowroot came from, well, arrowroot :S
    Do you mean the two can be used interchangeably..?

  • Cynthia

    What about quinoa flour can I use that instead of chickpea flour?

  • http://veganza.com/ Renee

    You probably could, I think it would work, but I’m not sure, I don’t cook with quinoa flour. It’s too expensive in Australia.

  • http://mikaelgk.com/ Mikael

    A few quick questions about your gluten free / yeast free pizza:

    1) What will I lose by not putting in guar gum or xantham gum?

    2) Could I use half as much baking powder?

    3) I’m not vegan; if I wanted to add a couple organic eggs to the recipe do you think it would still turn out okay?

    Thanks!

  • http://veganza.com/ Renee

    Mikael:

    1. The gums give the breads more structure. The base is more crumbly without it. If you want to pick up pieces of the pizza to eat it, gum is useful. If you don’t mind eating with a knife and fork, you don’t need gum.

    2. You could use half as much baking powder, but the structure would be flatter and more biscuit-like, and possibly a little more crumbly.

    3. I don’t know. I don’t support animal industries, the use and abuse and slaughter of egg-laying birds. Organic doesn’t mean anything. The birds still live less than a quarter of their natural lifespan at most before being slaughtered cruelly and strung up and defeathered/boiled alive, and organic doesn’t necessarily mean free range either, and free range doesn’t necessarily mean anything either. Not to mention eggs are full of saturated fat and cholesterol (the highest cholesterol of any “food” out there) and salmonella, and bird industries contribute produce all kinds of nasty diseases, like avian flu, not to mention the pollution the industry puts out in fuels and tons animal waste. Yucko. But hey, you want my opinion on using eggs, there is is. It’s yuck, you don’t need it, and the chickens sure as hell don’t.

    Here’s another opinion: http://www.thevegetariansite.com/ed_eggs.htm
    And another:
    http://www.animalliberationqld.org.au/Poultry.htm

  • sarah

    hey, love your site! have you ever tried this recipe in a bread maker??? thanks!

  • http://veganza.com/ Renee

    I haven’t tried this recipe in a breadmaker! I find the gluten-free stuff to be too sticky for bread machines, although I only tried using the machines early on. Perhaps it would go better now that I’ve had some practice with the gluten-free flours and know how to balance them better now… The pizza dough is certainly dry-ish and might be okay for a machine, but the bread dough is more like a cake batter, so probably not. Besides, with the yeast-free bread, it’s just like baking a cake. Easier to stir everything together and chuck it in a pan in the oven!

  • Muvisionate

    hey just wondering whether pure Arrowroot is a feasible substitute to Xanthan gum? I’m unable to find it anywhere, but can source arrowroot.

  • http://veganza.com/ Renee

    You can use guar gum instead of xantham gum. Arrowroot is the same as tapioca starch, doesn’t function like a gum.

    You can leave the gum out, the texture will just be more crumbly. The gums are common in health stores, including online health stores, too.

  • http://www.glutenfreehippie.com/ Jeremy

    Hi! We’ve been trying to perfect a good pizza recipe; we’ll definitely give yours a go. Thanks!

    We’ve been using a vegan cheese substitute we make our selves out of cashews and nutritional yeast. You can check out the recipe at Gluten-free Hippie. (That’s our mac and cheese recipe, but you can use the cheese for pizza too, with good results).

    Doesn’t melt like mozzarella, but makes for a good creamy topping.

  • Kavya

    Hello,

    Can you make the bread without adding molasses or a sugar substitute? That would make it gluten, yeast and sugar free.

  • http://veganza.com/ Renee

    I’m sure you could make the bread without molasses, however blackstrap molasses improves the flavour and is high in nutrients such as calcium, particularly organic blackstrap molasses. There’s no need to cut sugar out of a diet completely, particularly quality organic raw sugars and molasses, and low-GI fruit sweeteners like dates and agave nectar.

  • peculiaroldbird

    Hi. I found your blog while hunting for food that my allergy baby and I can eat. I’m still nursing her and she has all kind of crazy allergies. I am almost in tears tonight looking at this recipe. Happy tears. Thank you for taking the time to create this space. I will visit often and let you know how stuff turns out when I get a chance to cook more. Hopefully, since my 3 year old will start pre-school next week, baking will happen more often around here. Thankyouthankyouthankyou.

  • Cathy Danilowich1

    Is it possible to substitute lemon juice for the vinegar?
    Thank you for the great recipes.

  • http://veganza.com/ Renee

    I’m not sure about subbing lemon for vinegar! An interesting idea. Some people use crushed vitamin C supplements to help raise breads. I’ve never tried it out, though.

  • Rokettia

    I have just discovered I have severe food allergies. I appreciate finding your site, just found it today. It has more information than I have found anywhere. I appreciate the open forum to learn from others who have experience with this sort of thing.

    I am anxious to try your yeast free, gluten free bread. I am, however, allergic to apples and that is what the apple cider vinegar would have been made from, of course. Do you have any other suggestions or know what I could do instead?

    • http://veganza.com/ Renee

      White vinegar should be ok, too, although it lacks some of the flavour. Just be careful the bread doesn’t get bitter!

  • Rokettia

    I have discovered Rice vinegar which I am going to try. I am only slightly allergic to it as apposed to really allergic to apples. I have checked my white vinegar bottle and it says it is made from sun ripened grain, but doesn’t say which ones. I am afraid I would get into some that I absolutely can’t have. We were on the same page though. Thanks. I am learning so much. I would never have thought to check my white vinegar bottle for contents. I just used it cause thats what Grandma did! It gets a little distressing when you are reactive to everything on a food allergy blood test except yogurt! I am trying though. I am using a rotation diet. I am really curious about using yogurt in baking and possibly in making breads and baking. Does anyone have any experience with this?

  • http://veganza.com/ Renee

    I’ve heard of people using soygurt, rice yogurt, & raw nut/seed/etc yogurt in all kinds of cooking (& uncooking). It’s pretty widely available these days, so I’m sure someone out there knows… I sure don’t. Soygurt & nutgurt rarely lasts long enough in our place to make it into any dishes! Nom nom nom…

  • Stefanie

    Hi, I’ve been searching for a gluten-free, yeast-free bread I can make at home and yours looks fantastic! However being on a strict no yeast diet I’m not allowed any sugar or vinegar. As I’m a novice at baking my own breads still (!) can you suggest any substitutes to your above recipe or could I just go ahead and leave out the molasses and Apple Cider vinegar? Thanks :)

  • http://veganza.com/ Renee

    Molasses = balances out the bitter taste of the baking soda & adds minerals.

    Perhaps try stevia (sugar-free sweet herb) to replace the molasses, or agave nectar (low-GI, cactii-derived fructose sugar) if that’s okay. You could leave it out, but you may notice some baking soda taste. If you are going to put strong flavoured spreads & such on the bread it may not be much of an issue.

    Apple cider vinegar = makes the bread rise/aerate significantly better.

    You could leave it out, but the bread won’t rise as well. There has been some debate somewhere on my posts about yeast in AC vinegar – some people say it’s dead so it’s okay for allergy sufferers.

    You can also make bread rise better by adding crushed vitamin C tablets… but I’m not sure of the details of that.

    (Note that vitamin C is destroyed by heat process, so the bread won’t actually contain any by the time it’s done baking!)

  • Rokettia

    I finally just made my first loaf of this bread today. It was wonderful from several different aspects. Having food allergies to just about everything, including yeast and gluten, I have not been able to have bread and therefore no sandwiches in quite awhile. Today I was able to have a sandwich for lunch!! Yeah! On a rotation diet I won’t be able to eat the bread again for 4 days, but at least I have something to look forward to. Thanks for sharing this recipe. I am going to try making it with different flours so that maybe I can rotate them and have bread more often.

  • Mona

    Yes! Lemon is a great substitute for vinegar in recipes where leavening is required!
    Ascorbic acid (ie vitamin c) is also widely used in baking to get a better rise out of baked goods.
    Hope that helps! :)

  • http://veganza.com/ Melanie

    Gluten free/Yeast free pizza

    Hi. My son can’t have gluten, yeast, wheat. Your recipe sounds great but he can’t have rice either. Is there a substitute for the rice flour? Thanks, Melanie

    • http://veganza.com/ Renee

      Sub buckwheat or more maize flour perhaps. Or a different sort of rice flour: brown rice, white rice, red rice…

  • Miriam Leah

    Thank you so very much for sharing this recipe! I just baked a loaf and it’s MARVELLOUS. I’ve been struggling to find bread here in Jerusalem that was vegan and soy and gluten free. I had found a mediocre one but now they’ve added eggs.

    I love this bread and I am SO grateful to you. Many blessings!

  • http://veganza.com/ Renee

    Thanks, Miriam! I never expected my bread to be baked in Jerusalem! Wow :)

  • Julie

    The pizza dough turned out hard as a rock and did not rise at all. I always have this problem when not using yeast… any suggestions to make it rise better?

    • http://veganza.com/ Renee

      Likely your baking powder is inactive/old/stale or there was too much moisture in the mixture. Some flour can have higher water content than others too. Try new/different brand of baking powder &/or reduce water added.

  • Cressida

    Hi – what about if I left out the molasses and reduced the baking powder and soda and put in cream of tartar instead – would that taste better than just leaving out the sweet bit? Thanks for the recipe!

  • Carrie Phillips

    The Family Dr. just put my 10 year old son on a gluten, yeast sugar,and dairy free diet. We live in Kodiak Alaska. So I left the Dr.’s office and went around to the health food store,explained to the clerk what he can not have and she tried to sell me stuff with sugar….macaroni and cheese..I ended up paying $7.59 for box of 8 chicken nuggets and $10 for a pancake mix….$58.00 by the time i got out of there and it should last a growing active 10 year-old 3 days if all goes well.I hope when I go back they have the items used for the recipe for bread. Are prices for these kinds of items insanely outrageous in the lower 48?
    Carrie

  • Krsna

    Hi,
    Can i try this recipe with normal white flour?

    • http://veganza.com/ Renee

      Possibly! I never have. It works well with spelt though!

  • http://www.sitehook.com/ Pam

    Hi Renee,

    I’m wondering if you can help me figure something out. My health food store offers bread from a (relatively) local bakery, Sami’s Bakery. They make a yeast-free, gluten-free bread that is terrific except for 3 problems: (1) it’s expensive at over $5 per small loaf; (2) shelf life is short so would prefer to bake fresh; and (3) it has a disclaimer that it may contain traces of wheat or gluten due to using shared equipment. BUT the bread is really tasty and I love it for sandwiches.

    I have the ingredient list from the package. Would you be able to estimate quantities if I wanted to try baking it myself? I would so appreciate it. I assume these ingredients are listed in order of quantity.

    Sami’s Millet & Flax Bread:

    Organic Millet Flour
    Brown Rice Flour
    Water
    Aluminum Free Baking Powder
    Sea Salt
    Organic Ground Flax Seed
    Cultured Brown Rice Flour
    Ascorbic acid

    Thanks so much for your time.

    Pam

    • http://veganza.com/ Renee

      Ingredients are usually in order of greatest amount to smallest amount, which is a good place to start.

      I’d guess 2.5 cups millet flour, 2 cups rice flour, 1.5 cups water, 2-3 tabsp baking powder, couple of teaspoons salt salt at most, couple teaspoons flax, couple of teaspoons cultured rice flour, and probably one crushed vitamin C tablet, which would be just under a teaspoon.

      Just a guess, though! I’d start with these quantities, then see how it goes… It might take a bit of fiddling. It took me a couple of months of a couple of test loafs every week to get my gluten-free bread loaves the way I wanted them..! But it’s much cheaper and handier to make bread at home &/or in bulk… You can always slice bread & freeze it if it doesn’t last too long…? Or did that ruin the texture? I’ve never used millet flour in bread…

  • Helene Eisenberg

    Thanks for the pizza recipe – it’s very good.
    Just about to try the bread. Finding the comments valuable – wondered why vinegar and molasses were included.

    Arrowroot and tapioca are not the same, though they are similar and often confused, resulting in arrowroot sometimes being marketed as tapioca. However, tapioca comes from cassava; arrowroot from a variety of plants. Arrowroot has been used to absorb poison from arrow wounds, hence the name. Just to confuse things further, the starch of cassava, I read, yields a product called Brazilian arrowroot.

    Avoid using white vinegar, which is made primarily of chemicals. Apple cider vinegar is the healthy alternative.

    [edited for non-vegan content; check comment policy.]

  • http://www.sitehook.com/ Pam

    Thank you Renee. Will give it a try!

  • joanne

    This is NOT a Yeast-Free Bread as it contains vinegar/milk as a starter which is a form of yeast (mold) growth. Mold and yeast feed off of sugars too. To be truly yeast free, it cannot have vinegar or any sour-dough type starters. Flat breads are the only true yeast free breads I have found. My daughter has a mold, mildew, fungus allergy.
    I thought we had found the answer at Superstore: Bowness yeast free 18 grain bread loaf – free of any added YEAST @$5.00/LOAF. But upon reading the ingredients, I found it used white VINEGAR and malted wheat. MALT means “mold” and is in most purchased food products, including canned tomatoes, sauces, soups and tomatoe juice, as they are made from the worst of the batch, moldy tomatoes.
    PLEASE….DOES ANYONE KNOW OF A RECIPE THAT IS TRULY A YEAST, VINEGAR, MOLD FREE BREAD THAT ONE CAN MAKE AT HOME? I am desperate, as these allergies not only harm her system, but create behaviour problems as well. If you check the net, you will find medical info on the various types of mold and how the affect behaviour and cause mental health issues such as schizophrenia.

  • http://www.chiefdietician.com Katherine

    Hello, I’m searching for diet related blogs like mine http://www.chiefdietician.com and I stumbled your site, nice blog!. I hope you could also include me in your blogroll.

    By the way, you have a very good writing skills here. Keep up the good work.

  • mary

    Hi Thanks this is a great recipe. I had to change the apple cider vinegar to Rice Wine Vinegar & the Blackstrap Molasses to Rice Malt… the result… beautiful… looked, smelled & tasted incredible. Great to find some fantastic vegan gluten free recipes

  • Denise

    YOU are one smart COOKIE! After reading your blog I am full of information. Thank you

  • Marian

    Any ideas how to change this recipe for baking at 6300 ft elevation? It’s difficult enough to find mix and recipes, but when I do they don’t seem to work the same at this altitude. Any ideas would be soooo appreciated!

  • Yeastcure

    thanks for all the recipes. You know what? I just baked a loaf of bread and made the most amazing pizza!. I’m glad I found your blog.

  • Colleen

    I am vegan & gluten-free. I’d yet to find a pizza crust that worked–generally they either wouldn’t hold together or would bake up so oddly that they weren’t cooked through or else broke my teeth. I had a strong craving for pizza driving home today, already hungry, Googled this, realized I had all the ingredients and there was no time to wait lacking a yeast rise, and went to work.

    I used all ingredients as specified except I used 1/4c besan and 1/4c maize/corn flour, and white rice flour instead of the brown rice flour since it was all I had on hand.

    Now I’m sitting down eating the first pizza I’ve had in eons. THANK YOU! I put whole flax seeds and chopped fresh rosemary into the crust, prebaked it as instructed, and then topped it with tomato sauce, portabella mushrooms and fresh garlic I’d very briefly sauteed in olive oil, and shredded Follow Your Heart vegan mozzarella. Yum!

    The only thing I’d change is to reduce the salt and/or baking powder, since this came out too salty for my taste.

  • Snowtigr

    Thank you SO much for posting these recipes!  I made the gluten-free, yeast-free bread today and it is excellent!  We use coconut oil instead of olive oil and no nuts or seeds for now, and it’s very tasty!  Thanks again!

    • Jillycmt

       This turned out great but I think I will use agave instead of molasses. Or perhaps yacon syrup. This was great with coconut oil and almond butter, sprinkled with cinnamon.

      • http://veganza.com Renée MBM

        That’s a really interesting variation. Thanks for letting me know!

  • http://www.facebook.com/psylvest Patty Ann Langenstein Sylvest

    What can I use beside potato starch?  I’m off white potatoes for a while.  I’m no gluten, no white potatoes, no corn, no soy, no yeast, and I’ve probably left out a couple of no’s too. Thanks.

  • Angeliquewest

    There is no salt quantity in the revised recipe. I’m using 1 tsp from the old one, we’ll see how it turns out.

  • Jillycmt

    My bread is in the oven. I used sorghum flour in place of brown rice flour, used coconut oil instead of olive, and I use coconut vinegar because it doesn’t have yeast. I will let you now how it turns out. 

  • Natalie Dana

    Can I sub another flour for the chickpea or maize flour??

    • http://veganza.com Renée MBM

      Sorghum or quinoa or another pea/lentil flour would probably be fine.

  • Anonymous

    What would happen if I didn’t put the vinegar in?  I’m not suppose to have yeast.  Is there something else I can put instead? I read someone used coconut vinegar, but I can’t have coconut either.

  • http://www.facebook.com/profile.php?id=1132524199 Laura Chesney Wolton

    Pretty good pizza. I did have to increase baking time and turn up the heat because it wasn’t cooking through and still gooey (probably due to the fact that my tomatoes on top were pretty wet). I made this specially for my son’s Valentine’s Day pizza party at school. I appreciate that there’s no yeast, as I just feel it’s not needed for good bread. I added vegan cheese (vegan for 25 yrs and almost never use the stuff) and it just didn’t melt, so I would probably leave that off. It kind of curled up like plastic. I did mix in a no-salt seasoning mix (organic costco brand) into the batter. So great! I think Italian seasoning would work as well. I added some artichoke hearts, extra oil (so his classmates might think it tastes more like the pizza they’re used to) and olives. Thanks for the inspiration!