|
|
Post by webbaldo on Apr 26, 2012 8:40:44 GMT
My wife has coeliac (cant have gluten), and its a real shame as most GF bread products are minging, or like chalk.
Anyone have experience of making even a half decent pizza dough for GF?
|
|
|
|
Post by rivergirl on Apr 26, 2012 19:20:47 GMT
will ask my friend she also has coeliac ( i do a beaut choc flourless cake if you want the recipe though !! ) but for now have you thought about thinly sliced pots as a base ?? not the same at all but at least it looks like she is eating the same thing as everyone else ........ will be back as soon as I get an answer
|
|
|
|
Post by Breadandwine on Apr 27, 2012 0:00:27 GMT
Hi webbaldo That's a real shame - she has my complete sympathy. I'll give you a more complete response tomorrow. However, to be going on with, my mother used to make a pizza with a mashed potato base. She would make the mashed potato fairly dry, then, using loads of flour (your wife could use gluten free flour) she'd roll it out to the size of our cast-iron frying pan. She'd fry one side for quite a while, then carefully turn it over to cook the other side - once again for quite a while. Whilst the second side was cooking she'd put the tomato and cheese on top and put a lid on the frying pan. It always came out looking gorgeous - and it was very tasty, too. The trick is to get a really good crust on the mashed potato. Sounds so good I might try that myself one day - I'd forgotten all about it! I may as well give you the link to my gluten-free post on my blog while I'm at it: nobreadisanisland.blogspot.co.uk/2011/02/gluten-free-breads-and-baking.htmlThere's also a terrific GF chocolate cake and parkin recipe on there if she looks around the blog. Regards, Paul |
|
|
|
Post by webbaldo on Apr 27, 2012 7:36:22 GMT
Thanks for the help guys!, will check both out now!
|
|
|
|
Post by minesamojito on Apr 27, 2012 7:47:03 GMT
polenta? cook it out and roll it thin
|
|
|
|
Post by webbaldo on Apr 27, 2012 8:45:05 GMT
polenta? cook it out and roll it thin will look into that today actually. does it roll out like dough or do you have to keep it in a baking tin? |
|
|
|
Post by minesamojito on Apr 27, 2012 9:01:23 GMT
You could do either, I reckon the best way would be to cook up some quick cook polenta (you could add parmesan to this) and then spread it out on a baking parchment, allow to set, and then top with your topping of choice and pop into the oven
might be worth experimenting with straight on the base of the oven, though not sure if it would stick or not
cheers
marcus
|
|
|
|
Post by slemps on Jun 8, 2012 10:46:57 GMT
My Wife also can't eat gluten and I understand how difficult it can be sometimes.
I have a friend who owns a pizza business and provides GF bases if required. They are pretty good actually. They don't bubble up or anything (don't think any GF would do that) but they go crisp and hold together well.
I'm afraid I don't know where they come from off-hand but will find out and post back on this thread.
My wife has made some amazing lemon drizzle cake with mashed potato. Sounds very odd but is very good (and I eat gluten!).
Also, if you want a good bread, try the Mrs Crimbles mix. Best I've come across by a long way. Very soft and not as "cakey" or dry as most.
|
|
