I have adjusted a couple of my recipes. Here’s some updates.
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
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.
Gluten-free yeast-free bread
Tweaked some of the quantities and method a bit.
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
nutritional yeast flakes
caraway seeds (for rye-style)
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.