Gluten-free vegan food pr0n
April 30, 2007 by Renee
Fear not, I’m still alive. I’ve just been going through some wisdom teeth hell… but I’ve still been eating and photographing! Here’s a few of the latest pics:
My first ever gluten-free pizza: a success!
Getting our slice on.
Scrambled tofu with spinach and mushroom on toast. Tastiest breakfast in the universe.
Chocolate sugar cookies, made with rice and chickpea flour. An odd texture, but tasty!
A yeast-risen gluten-free loaf that sunk in the middle a bit, but tasted great.
A small yeast-free loaf in a big pan! It split a bit on top.
Mmm, tastyriffic.
OMG - please do share the pizza crust recipe. I’m in dire need of pizza!
oh, and generally GF breads falls in the middle because they’ve been overproofed….
I will post the GF pizza base recipe soon.
I never seem to measure my yeast properly, then stand there thinking “did I put enough in? will it rise? oh no! better throw more in!” … I get a lot of sinking loaves that way.
everything looks fantastic! have you posted a recipe for your breads yet? i have yet to try wheat free sandwich bread, but yours looks yummy.
That pizza looks incredible! I can’t wait for the crust recipe.
I hope your teef are better now! it’s been a while since you wrote here.
Help - I have a friend who can’t have gluten, sugar, dairy, or high residue (fiber) foods, or spiciness. He is such a foodie but is so sick he lost 50 pounds in a six weeks, and is on tube feeding.
I want help making a pastry crust with rice flour, potatoe flour, with oil - he can also have 70% chocolate so I thought I’d put in some organic dark chocolate too, and a bit of almond flour.
But I don’t have an idea of proportions, etc. You seem so baking savvy. I thought you could help.
Help - I have a friend who can’t have gluten, sugar, dairy, or high residue (fiber) foods, or spiciness. He is such a foodie but is so sick he lost 50 pounds in a six weeks, and is on tube feeding. I want help making a pastry crust with rice flour, potatoe flour, with oil - he can also have 70% chocolate so I thought I’d put in some organic dark chocolate too, and a bit of almond flour. But I don’t have an idea of proportions, etc. You seem so baking savvy. I thought you could help.
3 parts potato flour, 2 parts rice, with 2-3 tablespoons of water, plus water until it reaches a good consistency would probably do the trick… Adjusting as you go will be important. I’m not familiar with almond flour, though, but I do throw in a tablespoon of LSA meal (linseed, sunflower & almond meal) into plenty of things… Mixing in some finely grated chocolate to the dough at the end would be great… Just make the dough similiar to the pizza crust recipe, then press it into a pie dish, bake for 10-15 minutes, then add the filling, and continue baking… or cool off, add filling, and set in the fridge, depending on what you’re making!
Also, make sure your potato flour is potato starch flour - it will be “squeaky” in texture. If it’s not, you will need to add arrowroot, tapioca, or another starch. (1:1 - non-starchy potato flour:other starch).
Other pie crust options, cut’n'pasted from an old blog:
Easy gluten-free: use Orgran gluten-free Pizza Crust, follow pie crust recipe on packet. Orgran gluten-free/dairy-free stuff is in Coles, health food shops, probably Woolies… it’s not as good as mixing your own flours, but it’s quick and easy.
Raw nut crust: 1 cup walnuts, 1 cup blanched almonds (or whatever you’ve got, really!), 1/4 teasp ground cinnamon, 1/4 teasp ground cardamom, 3/4 cup pitted dates - grind all together in food processor, press into oiled 9-10 inch pan, no baking necessary.
Sweet oat crust: 1 cup oats (oats = usually low gluten rather than gluten-free, unless you can find labelled gluten-free oats), half cup flour (rice is good), half cup ground walnuts or pecans, 1 teasp ground cinnamon, 1/2 teasp salt, 1/4 cup vegetable oil (like soy or sunflower, not olive), scant 1/4 cup golden syrup (or maple syrup), splash of water, 1 teasp vanilla essence - combine dry ingredients, combine wet and add to dry, press into oiled pie dish, bake for 8 minutes (or for a no-bake pie, bake 10-15 mins).