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.
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.
