Category Archives: Bread

Party Pizzas

These super cute pizzas were originally planned as a party food for my youngest sons birthday party this week but he has decided to have a Mexican feast instead! 

I am delighted that I can still share them with you, they are gluten and nut free. Great as school lunch box fillers and you can make them ahead of time and top them later.

This recipe makes 6 10cm pizza bases. I just topped mine with a little passata, mozzarella, tomato and oregano but let your imagination run wild.

Ingredients

100g Greek natural yogurt

1 egg, beaten

50g rice flour

50g potato starch

20g buckwheat flour

1 teaspoon gluten free baking powder

Method

Preheat the oven to 210 degrees centigrade. Slide a baking sheet into the oven while it heats up.

In a bowl, whisk the yogurt and egg.

Add the remaining ingredients and whisk until there are no lumps.

Remove the hot baking sheet from the oven and cover with a piece of baking parchment.

Spoon six equal quantities of batter onto the baking parchment and then using a wet spoon swirl with the back of the spoon until you have six 7-10cm circles.

Pop the tray into the oven and bake for 7 minutes.

Remove and top with your favourite toppings, return to the oven for 4-7 minutes until the toppings are hot and any cheese is golden.

Gluten Free Pizza Bases

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Over the years I have tried out a few gluten free pizza base recipes but nothing ever seemed to work particularly well so I just avoided pizza after a while.

Now that my youngest has coeliacs too I really needed to get pizza back on the menu and this is the best base according to him! More of a deep pan pizza than thin crust,  it freezes well and we find it best to let it cool a bit before eating to avoid it snapping in the middle of the slice of you are using your hands or you could just use cutlery!

Please excuse the overload of toppings, the boys get to make their own pizzas and and meat features heavily!

Makes two 25cm pizza bases.

Ingredients

150g ground almonds or almond meal

100g chickpea flour

40g LSA, ground linseed, sunflower and almond

2&1/2 teaspoons gluten free baking powder

280g plain Greek yogurt

4 eggs

1/2 teaspoon salt

Method

Preheat the oven to 200 degrees centigrade and place a roasting tin on the bottom shelf. Boil a full kettle of water.

Line two pizza trays with baking parchment.

Take two bowls and place the egg yolks in one and the whites in another.

To the yolks add the almonds, LSA, chickpea flour, baking powder and yogurt, beat until you have a creamy consistency.

Whisk the egg whites and salt until forming stiff peaks, gently fold one third of the egg whites into the yolk mixture. Add the remaining egg white, folding in gently.

Pour the batter onto the prepared tins, spreading with the back of a spoon to form the pizza discs.

Take the kettle and fill the roasting tin half way with boiling water.

Place the pizzas in the oven and bake for 10-12 minutes until risen and coloured.

Top the pizzas and return to the oven for 10-15 minutes until the toppings are cooked.

Cornbread With Fresh Corn, Jalapeños And Cheese

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Perfect with a bowl of chilli or soup, this corn bread is easy to make and considering that it’s gluten free, pretty close to the real thing!

For the cheese I just use what hard cheese is needing used up in the fridge, a mixture is fine too, this one had cheddar and mozzarella!

Leftovers are great toasted under the grill with an egg on top for breakfast the next day!

Makes a 32x25cm loaf.

Ingredients

300g fresh corn kernels or frozen at room temperature

150g grated cheese

3 jalapeños, deseeded and diced finely

300g masa lista

160g gluten free plain flour

1 tablespoon gluten free baking powder

1 teaspoon bicarbonate of soda

salt

2 eggs

500mls buttermilk

450mls milk

100mls vegetable oil

Method

Preheat the oven to 220 degrees centigrade.

Pour the oil into a heavy duty, non stick roasting tin.

Once the oven is up to temperature, pop the roasting tin in to heat.

While that’s in the oven prepare the other ingredients.

In one bowl, combine the sweetcorn, cheese, jalapeños, masa lista, GF plain flour, baking power, bicarbonate and salt.

In a jug, whisk the egg and then add the buttermilk and milk, whisk well.

Pour the wet ingredients into the dry and stir well.

Once the pan is very hot in the oven, take it out and pour the hot oil into the batter, mix well.

Pour the batter into the tin, spread out if needed and return the tin to the oven.

Bake for 10 minutes and then reduce the heat to 200 degrees centigrade.

If the bread is browning too quickly, cover the it loosely with foil.

Bake for 30minutes.

Allow to cool a little in the tin before serving.

Smoked Paprika And Cayenne Tortillas

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Shop bought corn tortillas here is Oz have a nasty habit of splitting and being rather similar to cardboard in texture so I now make my own.

I invested in a tortilla press a while ago and the boys happily work in the production line to make bigger batches of these. If you don’t have a press, don’t panic, a couple of heavy books will work a treat too!

This recipe makes 12 tortillas but I usually triple the recipe as the tortillas will last for a week in a sealed bag or a few months wrapped well in the freezer.

Ingredients

220g masa lista, Mexican corn flour

325mls warm water

1 teaspoon smoked paprika

a pinch of cayenne powder

a pinch of salt

Method

Weigh the flour, smoked paprika and cayenne into a large bowl.

Pour the water in and using your hands, mix to form a dough.

Knead gently and then divide into twelve portions and roll into balls.

Heat a frying pan over a high heat. Do not add oil.

Take a piece of baking parchment that will fit over the press, top with one of the dough balls and then top with another piece of parchment.

Pull down on the press to flatten the dough.

Once the pan is very hot, peel the parchment from the dough and place it in the pan.

Cook for 30 seconds and then flip, cook again for 60 seconds and then flip one last time and cook for 30 seconds.

Set aside, covered in a clean tea towel and continue cooking the remaining tortillas.

Serve warm.

Cheese and Mustard Puffs

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These are wonderful!

Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.

Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.

Dont be tempted to use pre grated cheese as the stuff that’s added to it to stop it sticking hampers the puffs rising.

Makes 30-36.

Ingredients

2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

2 teaspoons Dijon mustard, gluten free

1 teaspoon salt

a pinch of cayenne powder

Method

Preheat the oven to 200 degrees Centigrade.

Grease two small patty/fairy cake trays to give you 30-36 puffs.

In a food processor, process all of the ingredients.

Pour the batter into the prepared tins, fill to around two thirds.

Bake for 15-18mins, keep an eye on them, they like to burn.

Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.

Serve warm.

Cheesy Pockets

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Now, I know that they don’t look all that impressive but these are a fab way of elevating a bowl of humble soup or and afternoon snack to magnificent!

I use the thinnest bread I can find, this is mountain bread, nearly paper thin. Gluten free wraps work well too but I tend to warm them in the microwave to make them a little more malleable, if you are using tortillas, again warm them a little so they don’t split when you fold them.

I pop these on the barbecue to cook but you can use an oven, preheat it to 200 degrees Centigrade and then bake for 8-10 minutes.

Makes 8.

Ingredients

8 sundried tomato halves, drained

2 garlic cloves

200g feta

25g parsley leaves

8 thin flatbreads or tortillas

freshly ground pepper

Method

Process the tomatoes, garlic, feta, parsley and pepper to form a paste.

Take a flatbread and spread one eighth of the paste in the centre and fold up carefully to seal.

Wrap in foil and continue with the remaining flatbreads until you have eight parcels.

Preheat your barbecue and once it’s hot, place the parcels on and cook for 10 minutes, turning once after 5 minutes.

Festive Bread With Marzipan

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Perfect for this time of year when I seem to have extra boys round the table every day. Leftovers are great toasted and if this makes too big a loaf, divide the dough and make two smaller loaves and freeze one. It freezes really well.

Makes one large or two smaller loaves.

Ingredients

500g plain flour

100g caster sugar

3 teaspoons instant yeast

80g butter, melted

4 egg yolks

175mls milk

330g mincemeat / fruit mince

250g marzipan

ICING

110g icing sugar

2 tablespoons milk

Method

Weigh the flour, sugar and yeast into a bowl.

In another bowl, combine the cooled butter, yolks and milk.

Pour the wet ingredients into the dry and bring together with a fork.

Tip the dough onto a floured surface and knead for 5 minutes until quite elastic.

Pop the dough into a floured bowl, cover and place somewhere warm to double in size, takes around 2 hours.

After the dough has risen.

Flour your work surface.

Gently lift the dough and place it on the floured surface, roll out, with a rolling pin, to 70cm by 40cm.

Spread the mincemeat over the dough, leaving a 2cm gap on the nearest long side.

Cut the marzipan into three pieces, roll each piece into a 70cm thin sausage.

Place the first roll of marzipan at the top of the dough lengthwise.

Roll the dough over the marzipan a couple of times and then lay out another piece of marzipan, repeat as before and then lay the final piece of marzipan and roll the entire dough.

Line a baking sheet with baking parchment.

Gently lift or slide the dough  onto the prepared sheet and shape into a loose spiral, allowing at least 1-2 cm between the doug so it isn’t touching.

Allow to rest, somewhere warm for 90-120 minutes until doubled in size again.

Preheat the oven to 170 degrees Centigrade and bake for 35 minutes, it will look quite dark due to the sugar content.

Remove from the oven, allow to cool a little on the baking sheet before sliding onto a cooling rack.

Combine the icing ingredients and while the bread is still warm, drizzle over, serve warm, cool or toasted for breakfast.