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Cover: Gluten free cooking

Recipes with corn meal

09Apr 12

Gluten-free Pizza Crust

Gluten-free pizza crustIt’s taken years of searching and trial and error, but I’ve finally managed to find a decent gluten-free pizza crust.  And what’s even better, it’s not too hard to make!  The result is crispy on the outside and just a little chewy in the centre and the dough is strong enough to hold a good quantity of toppings without falling apart in your hands when you try to eat it.  And let’s face it, pizza (such as this spinach, tomato and blue cheese pizza) is meant to be eaten with your hands, not a knife and fork!

Once the dough is ready, you can top it off with your favourite sauce, toppings and cheese.  Whatever you do, don’t skimp on the cheese!  Mozzarella is the typical choice, but I suggest picking something with a little more originality and flair to branch out and try new flavours; you won’t be disappointed!

You Need:

  • 3 tsp yeast
  • 335 ml milk
  • 1 tsp sugar
  • 2 1/3 cup gluten-free all-purpose flour mix
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 80 ml gluten-free corn meal

Steps:

  1. Preheat oven to 200ºC
  2. Heat the milk in a small saucepan until it is just a little warmer than room temperature.  It should not be too hot to touch with your finger.
  3. Mix the milk, sugar and yeast in a medium sized bowl and set aside.
  4. Mix the flour, salt and xanthan gum well in a mixing bowl with a wooden spoon.
  5. The yeast mixture should now be foaming.  If it isn’t, wait until it is.
  6. Mix the apple cider vinegar and olive oil into the yeast mixture.
  7. Pour the yeast mixture onto the flour mixture and mix well.
  8. Roll out the dough on baking parchment paper with a roller and sprinkle the corn meal  onto both sides as you go.  You should roll it out to about a little less than half a centimetre thick.
  9. Transfer the dough and baking parchment to a baking sheet and bake it in the preheated oven until it starts to turn golden brown, about 15 minutes.
  10. Add your sauce, toppings and cheese and bake until the cheese melts.

Ready In: 40 minutes

Serves: 2

Difficulty: 3 out of 5

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05Apr 12

Oat and Buckwheat Pancakes

Oat and Buckwheat pancakes

Breakfast is the most important meal of the day, so it’s good to make sure you eat lots of high energy and healthy foods, especially if you’re going to be doing any energy-intensive activities later on in the day.  These oat and buckwheat pancakes provide a real kick-start to your morning and help keep you going all day long.

If you don’t want to use oats, you can use millet or quinoa flakes, which will give you a higher protein content.  Brown rice flakes could also be substituted.  I’ve used soy milk in the recipe because I’m trying to stay away from dairy as much as possible these days, but if you prefer, you can go ahead and use regular milk.

If I’m going to go out trekking in the mountains all day (something I often do), I usually double the recipe and wrap the leftovers to take with me for a quick energy boost later on in the afternoon.  They’re not as yummy without the maple syrup, of course, but as long as you’ve got something to wash them down with, they’re still pretty good. (For a sugary indulgence, try these lemon meringue pancakes.)

You Need:

  • 250g buckwheat flour
  • 70g oats
  • 2 tablespoons corn meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 250ml soy milk
  • 2 tablespoons vegetable oil
  • 1 large egg

Steps:

  1. Heat a non-stick frying pan over medium heat.
  2. Combine the buckwheat flour, oats, corn meal, baking powder, salt and granulated sugar. Stir well.
  3. In a separate bowl, combine the soy milk, oil and egg.
  4. Beat until well mixed.
  5. Add the dry ingredients to wet ingredients about a third at a time and stir until smooth.
  6. Spoon about 50ml of batter for each pancake onto the frying pan.
  7. Cook for about 2 minutes each side, until golden brown.
  8. Serve with butter and maple syrup, jam, yogurt, or whatever topping you prefer.

Ready In:  20 minutes

Serves:  4-6

Difficulty:   2 out of 5

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