SAMPLE
RECIPES:
1.
Pizza Base and Tomato Sauce
2.
Light Sponge (Angel) Cake
3. Golden Yeast Loaf
Book
Description
Celiac disease is a chronic digestive disorder caused by a sensitive reaction to gluten. Using gluten-free flours, breads, and pastas, the recipes here cover everything from the everyday (Chicken Kiev and Spaghetti Bolognese) to the elegant (Rack of
Lamb with Mustard Crust and Chicken Risotto with Fennel and Pine Nuts). The book also provides information on diagnosis, lifestyle changes, foods to avoid, and pantry stocking. Black-and-while illustrations are featured throughout.
Wheat-Free, Gluten-Free: 200 Delicious Dishes to Make Eating a Pleasure
by Michele Berriedale-Johnson
Publisher: Surry Books
Date: January 2003
ISBN: 1572840455
Paperback
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Pizza Base and Tomato Sauce
From: Wheat-Free, Gluten-Free by Michelle Berriedale-Johnson
(Surrey Books; January 2003; ISBN: 1572840455 ; PB)
Cookbook
Heaven @ Recipelink.com
 Pizza is such a popular dish these days, especially with kids, that] is important to have a recipe for it. This recipe make a slightly "bready" but very acceptable pizza base.
Serves 4
- 5 oz garbanzo (garbanzo/fava bean) flour
- 1/2 tsp salt
- 1/4 tsp instant yeast granules
- scant tbsp olive oil
- about 6 tbsp lukewarm water
- 14 oz canned tomatoes
- 1 large clove garlic, chopped
- 1/2 tsp dried basil
- pinch dried oregano
- pinch dried parsley
- salt
- pepper
- Mix the flour, salt and yeast granules in a bowl. Make a well in the middle and add the oil; then, gradually, stirring all the time with a fork, add the warm water. Continue to mix until you have a rough; ball of dough. (If it is too
sticky, add more flour; if there are dry patches of flour, add more water.) Once the dough has come together in a ball, take it out and knead it by pushing it flat with the ball of your hand, then folding it over into a new ball and flattening it allover again. You should continue to knead
for 8-10 minutes, by which time the dough should have become quite elastic.
- Put the ball of dough into a clean bowl, cut a cross in the top with a knife, cover the bowl tightly with plastic and put it in a warm, draft free place to rise. It should roughly double its size in: 1-3 hours depending on the room
temperature.
- When the dough has risen, take it out of the bowl and "knock", the air out of it with your fist. On a floured board, knead it again for a further few minutes, then flatten it with your hands. Roll the dough out with a rolling pin until it
is no more than 1 inch thick in the middle and a little thicker at the edge. Place it on a flat baking sheet
- Spread with tomato sauce (see below) and your chosen topping then bake in a hot oven (400 degrees) for 8-12 minutes or until the topping and base are cooked. Serve at once.
Tomato pizza Topping:
Put the tomatoes and garlic in a pan over low heat and cook gently for 30 minutes. Add the herbs and continue to cook for a further 30 minutes until the tomatoes are well reduced. Season to taste.
The simplest pizza toping is a tomato sauce, but you can add a variety with additional toppings such as: Grated cheese. Slices of mozzarella, olives, capers, sliced mushrooms, diced peppers, salami, bacon, ham, sweet corn.
Per Pizza
Calories: 470.00
Protein g: 22.00
Fat g: 4.00
Saturated fatty acids g: 0.40
MonounSaturated fatty acids g: 0.90
PolyunSaturated fatty acids g: 1.90
Carbohydrate g: 85.00
Total Sugars g: 33.00
Sodium mg: 210.00
Fiber g: 18.00
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