Wheat-Free Recipes and Menus: Delicious Dining without Wheat or Glutenby Carol Lee 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. And, everything is dairy-free, too! This cookbook contains nearly 300 recipes for breads (including bread machine instructions), breakfast dishes, main dishes, desserts, side dishes, salad dressings, pasta, and best of all . . . a delicious pizza heralded as one of the very best ever! Dishes so good your entire family will enjoy them and your guests will think they're fabulous.
- Savory Palate, Incorporated
- Publication date:
- Edition description:
- Product dimensions:
- 6.02(w) x 9.00(h) x 0.64(d)
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Try this fabulous wheat-free pizza crust and see just how great this cookbook is!
Wheat-Free Pizza Crust
- 1 tablespoon dry yeast
- 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 unflavored gelatin powder (Knox)
- 1 teaspoon Italian seasoning
- 2/3 cup warm water (110º)
- 1/2 teaspoon sugar
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar
- Cooking spray
- Extra rice flour for sprinkling
- Toppings of your choice
Available at health food stores
Preheat oven to 425º. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm water, sugar, 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 nonstick pizza pan 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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