Recipe: Cheesey Flat Bread, Wheat Free Pizza, Puffy Grain Chewy Bars, Wheat-free, Dairy-free Banana Bread for Sharon, Bolton

Hi Sharon :-) I found some things for you on the internet. I have not tried any of the recipes. Instead of wheat free bread could you use rice cakes for sandwiches? How about quinoa and rice salads, or soup? Anyway below are the recipes that I found. I hope this helps with your dilema.

Cheesey Flat Bread
Wheat Free Recipe
(Send with a salad and/or yogurt?)
makes two 6" flat breads

85 g brown rice flour
85 g tapioca flour
2 tbsp dry milk powder
7 g packet dried yeast
2 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
1/2 tsp salt
1 tsp olive oil
1 tsp vinegar
1/2 tsp sugar
150 ml warm water
75 g cheese, grated

Preheat oven: 200C, 400F, Gas 6

1. In a mixing bowl combine the rice flour, tapioca flour, milk powder, dried yeast, xanthan gun and gelatine.

2. In a separate bowl mix the olive oil, vinegar, sugar and warm water.

3. Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5 - 6 minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.

4. Line a baking sheet with baking parchment, or lightly oil and flour. Halve the dough, place on the baking sheet and using your hands knead the dough into a circular shape. Sprinkling with flour to stop sticking.

5. Make the dough approximately 2cm thick and roughly circular in shape.

6. Bake the flat bread for 10 minutes.

7. Top the flat bread with the grated cheese and put back into the oven for 18-20 minutes, until golden brown and crispy.

This flat bread is delicious either hot or cold and will stay fresh if sealed in plastic bags for 2-3 days. It is perfect as a satisfying packed lunch food when on a long walk, a day out anywhere (one of our testers rode 400 miles in a motorbike competition eating only this and dried fruit and nuts all day) or as an accompaniment to picnics or meals. Our favourite flat bread is sprinkled with crushed chillis on top of the cheese before cooking.

Pizza
Wheat Free Recipe (Cold pizza for lunch?)
makes one 12-inch thin crust pizza

85 g brown rice flour
85 g tapioca flour
2 tbsp dry milk powder
7 g packet dried yeast
2 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
1/2 tsp salt
1 tsp olive oil
1 tsp vinegar
1/2 tsp sugar
150 ml warm water
toppings of choice

Preheat oven: 200C, 400F, Gas 6

1. In a mixing bowl combine the rice flour, tapioca flour, milk powder, dried yeast, xanthan gun and gelatine.

2. In a separate bowl mix the olive oil, vinegar, sugar and warm water.

3. Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5 - 6 minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.

4. Line a baking sheet with baking parchment, or lightly oil and flour. Put the dough on the baking sheet and using your hands knead the dough into a circular shape. Sprinkling with flour to stop sticking.

5. Make the edges slightly thicker to retain the filling.

6. Bake the pizza base for 10 minutes.

7. Top the pizza with toppings of your choice and put back into the oven for 25 minutes, until golden brown and base crispy.

This pizza is delicious either hot or cold and family members or guests will not notice the difference. Why not make small pizzas, approximately 3-4 inches in diameter to serve as a great buffet food, or little snacks.

Puffy Grain Chewy Bars
Serves 12

1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter -- or almond butter
1/2 cup honey
1 teaspoon molasses, blackstrap

Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.

Per serving: 108 Calories (kcal); 5g Total Fat; (42% calories from fat); 3g Protein; 4 g Dietary Fiber; 14g Carbohydrate; 0mg Cholesterol; 51mg Sodium

NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.

Wheat-free, Dairy-free Banana Bread

1/4 cup nuts
1 3/4 cups amaranth flour, sifted
1/2 cup arrowroot
2 teaspoons baking soda
1/2 cup nuts, roughly chopped
1 1/2 cups banana, mashed
1/4 cup vegetable oil
1/4 cup honey
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract

9 servings 1 loaf

Preheat oven to 350F. Grease a 9x5-inch loaf pan.

Process the 1/4 cup nuts in a blender or food processor until finely ground.

Stir together the nuts with the flour, arrowroot and baking soda in a small bowl.

In a separate large bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla.

Mix the dry ingredients into the wet ingredients- try not to overmix. Fold in the chopped nuts. Pour into a greased 9x5-inch loaf pan or 2 (7x3-inch) pans.

Bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for about 10 minutes, then turn the loaf out onto a wire rack to cool completely.

Editor's note:
Wheat Free Recipes and Resources