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Make Gluten-Free Pasta, Bread, Pizza and Flapjacks

By Edited May 26, 2016 4 9

Kick out the gluten and still eat bread, pasta and pizza

Tried and trusted recipes make all the difference

                Welcome to the gluten-free school of baking! the first lesson            

Many of us have problems giving up our normal staple foods, especially bread and pasta made from wheat. It is not easy but it is essential to go gluten-free if it can improve your health and wellbeing. I have developed a number of simple recipes to give you a good gluten-free platform.

                 First, try these gluten-free Flapjacks for beginners                          

As a substitute for a slice of bread, first try making flapjacks. It is not easy to make a good loaf of gluten-free bread and it takes a few hours - plus a lot of practice to get a good result. That is why it is good to go and make a few flapjacks and start your new way of eating on a satisfying note.

Flapjacks minus gluten

MIX TOGETHER IN A BOWL

  • 1 cup of rice flour
  • 1 egg
  • 2 cups of buttermilk
  • butter for frying/to serve  

Mix the flour, egg and buttermilk to a thick batter. Heat up a frying pan with rice bran oil (handles high heat better) or ghee. Spoon the batter into the pan. It will spread into discs and bubbles will form after a minute or two on the surface. Turn the disc when slightly browned on one side and fry the other side till golden. Serve warm with butter and honey.

        Next: gluten-free Quiche bases to replace the indigestible wheat ones        

quiche

 

You can still  carry on using your favourite Quiche fillings.

But remember to replace the wheat flour with rice flour. Now use my tried and trusted recipes and perfect these pastry cases. You will get great reviews from your fans. Imagine - all this and no nasty side effects like heartburn, distension and itching, aches and pains, blocked sinuses or bloating! My husband likes to take these with him to work or when we go away for the week end.We take our blood type seriously and are type O non-secretors. No wheat!

MIX TOGETHER IN A BOWL:

  • 1 ½ cups rice flour
  • ½ cup corn flour
  • 1 egg
  • splash of olive oil
  • pinch of salt
  • melted knob of butter

Keep separate: 1 cup of warm water

Mix up all the ingredients with a fork. Then keep adding the water until dough is soft but not sticky. Add corn flour if is becomes too sticky. Knead the dough till well mixed then divide into 12 balls. Mould into domes using your palm and fingers and invert them into the muffin tray hollows. Press the basic cups into the trays to make a thin, even crust.

Yield: Makes 6 large muffin tray bases or 12 small.

Use your favourite recipes for the Quiche fillings but replace any wheat or gluten with substitutes. Bake when filled for 30 minutes at 180 O. Remove from muffin trays and allow to cool. Also works as one large base.

           Now for the gluten-free bread challenge. It is worth perfecting!                    

Gluten-free bread

Heat up the oven on the lowest setting for 10 minutes. Then turn it off.

Spray / grease a standard loaf tin.

Take a cup of warm water (37 degrees Centigrade) and add a sachet of instant yeast and 1 tablespoon of honey. Mix together and allow it to stand and become frothy.

IN A BOWL MIX DRY INGREDIENTS & SET ASIDE:

  • 1 ½ cups rice flour
  • 1 cup tapioca flour
  • ½ cup millet flour
  • 1 ½ teaspoons salt
  • 1 teaspoon Xanthan gum or (potato flour, tapioca or sago flour)

WET INGREDIENTS:

  • 3 tablespoon olive oil
  • ½ teaspoon white vinegar
  • 2 eggs

Add the frothy yeast mix to the dry ingredients and mix. Add olive oil, vinegar and eggs and beat with an electric mixer until a smooth batter forms. Gluten-free bread dough is more like thick smooth muffin mix than a plastic, kneadable dough. Add a little bit of water if too thick.

Put mix into the tin and leave to rise and double in size for 30 minutes in the warmed oven. Remove from the oven and set aside and heat the oven to 180 degrees Centigrade . Replace the tin and bake for 50 minutes until golden brown. Remove from the oven and allow to cool on a rack before slicing. Eat immediately or slice and freeze.

              Gluten-free, but not glutton-free hand-made pasta                        

 

Pasta gluten-free

MIX THE INGREDIENTS TOGETHER IN A BOWL:

  • 2 cups of rice flour (473 ml)
  • 2 large eggs and 1 large egg yolk
  • 1 teaspoon Xanthan gum (or sago, tapioca or potato flour for your blood type)
  • ½ teaspoon salt

Keep separate 1/3 cup water (110 ml)

Keep adding the water until dough is soft but not sticky. Add corn flour if is becomes too sticky. Roll dough out with a rolling-pin very thin and cut into ribbons with a sharp knife and leave to dry or roll out and cut with a pasta maker. Leave flat to dry on wax paper covered trays. Lightly coat in more rice flour and scoop into bunches.

                     Gluten-free pizza bases will make everybody happy!                          

Gluten free pizza bases

 

Everybody loves a good pizza!

Never be tempted to ever eat wheat once you are on a gluten-free stint. It is a lifetime commitment. And the along comes a pizza. Now you can make your own and take them with you, should you fall into temptation. Not many people know that all it takes is 6 grams of the forbidden substance - wheat or gluten to set you back for 6 months! So, not even a wheat pizza slice on the sly. Rather just eat the filling or make this! They are nicest when crispy fresh.

Turn oven on to 160 degrees centigrade.

MIX THE INGREDIENTS TOGETHER IN A BOWL:

  • 1 cup rice flour
  • ½  cup corn flour
  • ½  cup tapioca flour
  • ½ teaspoon baking powder
  • 1 teaspoon Xanthan gum (or binder like sago, tapioca or potato flour)
  • 1 teaspoon salt

Then add:

  • 2 tablespoons olive oil
  • 1 egg
  • a splash warm water (add till it forms a pliable dough)

Split into 4 balls and coat in rice flour. Dust a baking tray in rice flour and press the balls flat onto the tray until they are 1 cm high discs. Rub olive oil across the top of each one and then smear with tomato paste. Bake for 10 minutes till slightly risen. Add other finely sliced toppings like onion, mushroom and red,yellow and green peppers and pitted olives. Sprinkle grated cheddar or mozzarella cheese on top and bake for 10 minutes, then grill for 5 minutes and serve hot. Makes 4 small pizzas or 2 large pizzas.

I hope you enjoyed your new gluten-free beginning. There is more to come!

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Comments

Dec 24, 2013 12:34am
Elize
Well done, Prana! Wow - this is going to be so useful, to have a stash of recipes for the basics. People are so crestfallen at being told they have to stop eating bread. As you say, the loaf of gluten free bread is a difficult one to master. I am happy to begin with flapjacks. they freeze well, and my husband is happy with that as a toast substitute. I need to hide them away from my grand children or they disappear in one swoop.
Jan 13, 2014 5:59am
Prana
Thanks for your comments. Yes, practice makes perfect and we eat whatever comes out of the oven anyway!
Jan 1, 2014 11:06pm
Yindee
Thaks for a great collection of gluten-free recipes. So nice to have your family favourites, the ones you can make and use because they are tried and trusted. (I am not good at bread, so will try yourrecipe to make bread rolls.)
Jan 13, 2014 6:02am
Prana
Thaks Yindee - you are the one who set me on a Blood Type mission. So glad I did. But as we found out, one still needs to look at gluten as a factor. And also, organic, non GMO and all that!
Jan 23, 2014 12:37am
Fran5050
Prana - this is exactly the sort of excellent ideas that we need. Thanks for sharing.
Jan 24, 2014 1:01am
Prana
Thanks for yur support Fran. You have made a great contribution to converting family favourites. In my family not everybody is so considerate! That is why I do my own now - and take it along.
Jan 23, 2014 8:39am
LavenderRose
I really got discouraged early on in our gluten-free journey because everything I tried at Recipe Zaar (now called food.com I think) turned out so BAD. Even their 5-star recipes. It has been a long and difficult journey for us. Most gluten-free blogs are no help because they are dead-set on outdoing everyone else by coming up with odd and unique recipes that a normal person would never use. Sigh.

I'm amazed that you've been able to come up with recipes that use no or little xanthan gum. I've had no luck with that here. I never thought about making my own gluten-free noodles. I used to do that before going gluten free. Thanks for the idea. And I also appreciate your bread recipe. I've been trying to make a loaf of gluten-free bread that doesn't fall after taking it out of the oven for years now. Your ratio of 2 parts grain to 1 part starch might be where I'm going wrong. I've been using more starch than that I think.

Thanks so much for this, and I'm looking forward to your future articles.
Jan 24, 2014 1:09am
Prana
It is so good to have you for company. Yes, not everybody knows about the gum problem. We also found out the hard way, due to heartburn and indigestion. I then discovered it had a lot to do with blood type antigens. Not all the gums agree with all blood types and sub-types. I used the guidelines from Yindee - another gluten-free writer on Info Barrel. My husband and I are blood type O non-secretor types. For us she recommends sago flour as a binder. I also use cornflour, but she insists it is really only best for blood type A and AB secretors.
Oct 7, 2014 3:49am
claudslewis
Useful recipes for those with gluten intolerance! I'm not but my sister is intolerant. I'm sure she'll find these very useful. Shared and upvoted.
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Bibliography

  1. "Sue Visser’s Free Blood Type Diet Guide! Based on her book: HEALTHY HAPPY EATING." Nature Fresh. 19/12/2013 <Web >
  2. "http://celiacdisease.about.com/od/glutenintolerance/fr/Wheat-Belly-By-Dr-William-Davis.htm." About.com. 19/12/2013 <Web >

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