Updated recipes for gluten-free/yeast-free pizza & bread
October 1, 2007 by Renee
I have adjusted a couple of my recipes. Here’s some updates.
Pizza
I’ve made my pizza dough a little healthier.
Pizza dough ingredients:
half cup potato starch flour
half cup besan/chickpea flour (OR half cup maize flour; OR half a cup of blended chickpea and maize!)
half cup brown rice flour
half cup tapioca
teaspoon of salt
teaspoon of xantham or guar gum (optional, but advisable)
tablespoon baking powder
tablespoon extra virgin olive oil
up to 1 cup of water, or as needed
small handful of mixed seeds, ground flax/LSA, nutritional yeast, etc
Original post and instructions and photos
Method:
1. Sift together flours, salt, gum, and baking powder. Stir or whisk until well combined.
2. Add half a cup of water and all the oil to flour mix. Stir unti combined, then knead, and form into a dough ball, adding more water as necessary. (Note: this won’t be stretchy like wheat dough. It will be more like pastry dough.) Only add as much water as you need. Too much and the crust will be crumbly.
3. Knead through mixed seeds, etc.
4. Very lightly flour pizza stone/tray (rice flour is good for this). Put the ball of dough on your pizza stone/tray. Flatten it gradually, pressing it into round, pizza-base shape, making sure the edges aren’t crumbly, fixing them as you go. Make sure the dough is evenly distributed as you go. Use a rolling pin to make the process faster. (If it’s not, you can patch holes up by taking dough from other areas - I didn’t have to do this, though, as the dough was quite workable).
5. Roll the edges of the pizza base over, so that the edge centimetre is twice the thickness as the rest of the base, pressing firmly.
6. Bake base for 10 minutes in preheated oven at 220degC. Remove from oven and cool a little. While the base is baking and cooling, sort out your sauces and topping.
7. Add sauces and toppings to pizza. Using a pastry brush, brush edges of pizza base with olive oil (or spray it, if you are so inclined to use wacky modern technologies). Bake pizza in 220degC oven for 20-30 minutes, or until pastry and toppings are cooked/browning.
Original post and instructions and photos
Gluten-free yeast-free bread
Tweaked some of the quantities and method a bit.
Ingredients
1 1/2 cups potato starch flour
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (OR 1 cup of blended besan and maize!)
1/2 cup tapioca starch (arrowroot)
3 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons xantham or guar gum*
2 cups water (+ extra as needed)
2 tablespoons olive oil
1 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
Optional seeds/extras:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal
nutritional yeast flakes
caraway seeds (for rye-style)
Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step - make sure everything is sifted and well combined!).
3. Create a well. Add one cup of the water + remaining wet ingredients.
4. Stir wet ingredients into dry until ingredients are evenly distributed, and thick dough/batter forms. Add remaining water as required, until evenly mixed. You may knead the dough a little if you wish, but the mixture rises better a bit wetter than required for kneading. Do not overmix. Fold/knead in a few tablespoons of seeds/extras. (Avoid flax meal, as it seems to impede rising. Flax seeds are probably ok.)
6. Pour/press mix gently into lightly oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray/brush with oil.
7. Cover bread pan with foil, and bake in a preheated oven for about 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.
* Using gum improves the texture and mix of this bread a lot, but it is optional - if you don’t use it you may need to reduce the amount of water a bit.
Note: Depending where you get your flour, it may have a different water content. I find rice flour tends to vary the most. You may need less or more water, so add as needed!
Addendum: Breads containing vinegar may not be suitable for yeast allergy sufferers.
oops. that was me, Webly
glutten and yeast free!
I need to stock my pantry with more flours.
Hi Webly
Using more flours = more varied diet + more varied tastes, which is why I enjoy it so much.
Is maize flour ground corn? Could I grind corn flour in my mill from popping corn?
Yep, maize flour is ground corn. You could definitely make it from dry popping corn!
Is there any substitute for potato starch flour if you’re on a night-shade free died for rheumatoid arthritis?
Thanks for all the great explanations!
Natasha… I’m not sure! Tapioca starch might be the best. You could also try cornstarch…
well after copying down the recipe correctly & making sure I had potato STARCH flour not potato flour - I finally had a successful loaf of bread!! I thank you & my 6 yr old allergic daughter thanks you too! I am just venturing into gluten free - having done vegan for a couple of years - but it is tricky with so many limitations
That’s great! I had so many botched loafs initially, and the shop-bought ones were all yucky or too sweet, it was such a relief to finally get a good, edible one! I have to say I’ve never seen potato flour that wasn’t starch! We just don’t seem to have it in Australia… at least in my city or surrounds, at any rate.
After a while I found that I was using a far greater variety of grains and flours in cooking. Gluten-free expanded my diet, just as veganism did. I’m sure gluten-free is healthier - a more varied diet usually is!
http://flickr.com/photos/16267985@N02/2143091188/
Hi. Does anyone know where to get tapioca starch in the UK? I’ve looked everywhere
Tapioca starch and arrowroot are the same… If that helps…
I thought tapioca came from the cassava plant, and arrowroot came from, well, arrowroot :S
Do you mean the two can be used interchangeably..?
What about quinoa flour can I use that instead of chickpea flour?
You probably could, I think it would work, but I’m not sure, I don’t cook with quinoa flour. It’s too expensive in Australia.
A few quick questions about your gluten free / yeast free pizza:
1) What will I lose by not putting in guar gum or xantham gum?
2) Could I use half as much baking powder?
3) I’m not vegan; if I wanted to add a couple organic eggs to the recipe do you think it would still turn out okay?
Thanks!
Mikael:
1. The gums give the breads more structure. The base is more crumbly without it. If you want to pick up pieces of the pizza to eat it, gum is useful. If you don’t mind eating with a knife and fork, you don’t need gum.
2. You could use half as much baking powder, but the structure would be flatter and more biscuit-like, and possibly a little more crumbly.
3. I don’t know. I don’t support animal industries, the use and abuse and slaughter of egg-laying birds. Organic doesn’t mean anything. The birds still live less than a quarter of their natural lifespan at most before being slaughtered cruelly and strung up and defeathered/boiled alive, and organic doesn’t necessarily mean free range either, and free range doesn’t necessarily mean anything either. Not to mention eggs are full of saturated fat and cholesterol (the highest cholesterol of any “food” out there) and salmonella, and bird industries contribute produce all kinds of nasty diseases, like avian flu, not to mention the pollution the industry puts out in fuels and tons animal waste. Yucko. But hey, you want my opinion on using eggs, there is is. It’s yuck, you don’t need it, and the chickens sure as hell don’t.
Here’s another opinion: http://www.thevegetariansite.com/ed_eggs.htm
And another:
http://www.animalliberationqld.org.au/Poultry.htm
hey, love your site! have you ever tried this recipe in a bread maker??? thanks!
I haven’t tried this recipe in a breadmaker! I find the gluten-free stuff to be too sticky for bread machines, although I only tried using the machines early on. Perhaps it would go better now that I’ve had some practice with the gluten-free flours and know how to balance them better now… The pizza dough is certainly dry-ish and might be okay for a machine, but the bread dough is more like a cake batter, so probably not. Besides, with the yeast-free bread, it’s just like baking a cake. Easier to stir everything together and chuck it in a pan in the oven!
hey just wondering whether pure Arrowroot is a feasible substitute to Xanthan gum? I’m unable to find it anywhere, but can source arrowroot.
You can use guar gum instead of xantham gum. Arrowroot is the same as tapioca starch, doesn’t function like a gum.
You can leave the gum out, the texture will just be more crumbly. The gums are common in health stores, including online health stores, too.
Hi! We’ve been trying to perfect a good pizza recipe; we’ll definitely give yours a go. Thanks!
We’ve been using a vegan cheese substitute we make our selves out of cashews and nutritional yeast. You can check out the recipe at Gluten-free Hippie. (That’s our mac and cheese recipe, but you can use the cheese for pizza too, with good results).
Doesn’t melt like mozzarella, but makes for a good creamy topping.
Hello,
Can you make the bread without adding molasses or a sugar substitute? That would make it gluten, yeast and sugar free.
I’m sure you could make the bread without molasses, however blackstrap molasses improves the flavour and is high in nutrients such as calcium, particularly organic blackstrap molasses. There’s no need to cut sugar out of a diet completely, particularly quality organic raw sugars and molasses, and low-GI fruit sweeteners like dates and agave nectar.