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


  • 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        



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!


  • 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.


  • 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)


  • 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


  • 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.


  • 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!