South Africa being the unique country that it is, shopping aisles took a long time to catch up to food allergies. I think back to 2005, the year I was diagnosed with coeliac disease, when the only gluten-free flour available on the shelves was sorghum meal (masquerading as Maltabella porridge). I baked a batch of muffins using that, and recall that they were "killer" for all the wrong reasons.
Thankfully, times have changed. And while pre-made gluten-free items are still over-priced and under-yummy, the availability of a grand variety of gf flours means that the opportunity exists for one to take the plunge into the world of allergy-free baking.
Enter my new-found, magic flour combo. First, I mixed a little bit of each of the flours below with some water and used a teaspoon to taste each one for bitterness and after-taste. Second, I used the 700:300 flour ratio suggestion from gluten-free girl and the chef. Third, I combined the flours according to my preferred taste quotient and came up with my new favourite all-purpose gluten and corn-free flour.
Here's the recipe for my magic flour mix:
400g white rice flour
200g sorghum flour/meal
100g millet flour
300g potato starch
Now, using this flour combo, bring on the pizza!
I used as my starting point the "Thin-crust pizza base" recipe from Jacki Passmore's
Gluten Free Bible: Delicious gluten-free food (Bible (Penguin))
- 2 x 10g sachets dried yeast
- 2 tsp white sugar
- 2 cups gf plain flour (I used my magic flour mix)
- 3/4 tsp salt
- 2 Tbsp olive oil
- In a small bowl, mix the yeast and sugar with a quarter cup of lukewarm water. Stir through and let it sit for 10 minutes to make the yeast all frothy and happy.
- In a deep bowl, mix the flour and salt. Make a well in the centre, and add in the yeast + water, as well as the 2 tablespoons of olive oil.
- Then use one cup of lukewarm water and add it bit by bit (you probably wont use the whole cup, so please don't pour it in all at once) while you stir till you get a dough that is soft, but not sticky. Don't worry if it's a little too much on the sticky side, because you can always add a little flour in to bring it back. Also, bear in mind that you're not going to knead this dough, so don't expect it to look like a ball of tough, gluteny dough.
- Cling wrap the bowl and leave it to stand around for 30 minutes until some rising action has happened.
- Line a baking sheet with some non-stick baking paper, and spoon some dough onto the sheet. Use your fingers to smoosh it out to the desired shape.
- Brush the top with a little olive oil and bake at 220 degrees Celsius (428 Fahrenheit) for 12 to 15 minutes, or until lightly toasted at the edges.
- For freezing: Allow to cool and then use pieces of baking paper in between pizza bases in a sealable container before freezing. You can reheat these from frozen under the grill in about 6 to 10 minutes.
- For eating straight away: top with your choice of toppings and enjoy!
|Topping: Homemade Napoletana sauce, raw mushrooms, Danish feta cheese and alfalfa sprouts|