Special Diet Solutions: Healthy Cooking Without Wheat, Gluten, Dairy, Eggs, Yeast or Refined Sugarby Carol Fenster, Carol Fenster
Living on a wheat-free, gluten-free diet doesn't have to be dull, bland, and boring. Carol Fenster, Ph.D., nationally-known author of three leading cookbooks for wheat-free, gluten-free diets makes sure of that. Designed for several medical conditions . . . food allergies or intolerances, celiac disease, autism, various auto-immune diseases, and the popular blood-type diets (especially Type O) . . . this cookbook helps you eat your favorite dishes, without sacrificing flavor, texture, or appearance.
Over 150 basic recipes for people with food sensitivities including food allergies, celiac disease, autism, and other medical conditions that require a diet without wheat, gluten, dairy, eggs, yeast, or refined sugar.
- Savory Palate, Incorporated
- Publication date:
- Product dimensions:
- 6.00(w) x 9.36(h) x 1.47(d)
Read an Excerpt
Try this nationally-acclaimed pizza crust to see just how gluten free can be!
Gluten-Free-Free Pizza Crust
- 1 tablespoon active dry yeast
- 2/3 cup warm water (110º)
- 1/2 teaspoon sugar or honey
- 2/3 cup brown rice flour or garbanzo/fava bean flour
- 1/2 cup tapioca flour
- 2 tablespoons dry milk powder or non-dairy powder
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon each unflavored gelatin powder (Knox), Italian herb seasoning, olive oil, and vinegar
- Cooking spray
- Extra rice flour for sprinkling
- Toppings of your choice
- Available at health food stores
Preheat oven to 425º. Mix warm water, yeast, and sugar together and let foam for 5 minutes.
In medium mixer bowl using regular beaters (not dough hooks), blend the flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add yeast-water, oil, and vinegar.
Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.
Put mixture on 12-inch pizza pan or baking sheet (for thin, crispy crust), or 11 x 7-inch pan (for deep-dish version) that has been coated with cooking spray.
Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.
Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice per serving).
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