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This recipe makes 8 and takes about 35 minutes to make.

Ingredients

2              eggs
240ml       cold water
1              level teaspoon gluten free baking powder
350g        gluten free flour mix  (from the recipe above)
50g          gluten free flour mix for rolling

Directions

Place the eggs, water and baking powder in a large bowl and beat until it becomes frothy.
Then you add the flour and mix to form a dough.

Turn onto a floured surface and knead for a few minutes, about 4-5min. You can now divide the mixture into 8 pieces and roll each portion thinly into an oval shape. Heat a heavy frying pan until hot then dry cook the pitas for 3-5 minutes, turning once. If you cover the pan during cooking they will come out softer.

Once cooked they can be reheated so if you are entertaining and they are part of the dinner, prepare a few hours in advance.

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Again the Sicilian comes out in me. How could I not have my pizza. For a couple of years I went without and when I started using this base from a family member I realised that I had been missing out. I use this pizza base for many things and sometimes use a cookie cutter to cat 5cm rounds that I use for starters abd This recipe will makes 6 servings.

Ingredients

 3             cups of the GF plain flour mix
1/4           cup sugar
3 1/2        tsp. xanthan gum
1 1/2        tsp. salt
1 1/2        Tbs. yeast
1 3/4        cups warm water
1/4           cup olive oil
1              tsp. rice vinegar
3              eggs
1              tsp. garlic salt

Directions

Preheat oven to 200°.

Mix flour mix, sugar, xanthan gum, and salt together in the bowl of a stand mixture. Dump yeast on top of dry ingredients, but do not mix it in. Combine water, oil, and vinegar in a separate bowl. Pour on top of yeast, and let sit 3 minutes. Mix the wet and dry ingredients together on low speed. Add eggs and garlic salt. Beat on high speed for 3-5 minutes.

Grease pizza pan well with butter. Spread batter into thin circles on your pizza pan or cookie sheets.

Bake immediately for 10 minutes. Remove from oven and either freeze the crusts or top them with your favorite topping and return to the over for 20-25 more minutes.

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Ingredients

2              cups of the GF Plain Flour mix
1 1/2        tsp. Xanthan gum
2 tsp        Sugar
1              tsp salt
½            cup sour cream
1/2           cup warm water

Mix all of the dry ingredients together in a medium sized bowl and then make a well in the centre.

Mix the hot water and the sour cream together and then add to dry ingredients. Mix for 1 minute.

The dough will be slightly sticky – more sticky than playdough, but less sticky than cookie dough. Roll out in between waxed paper wrap. If the dough is too sticky, dust it with some of the GF flour to keep it from sticking. Cook on a hot pan about 1 minute per side.

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Makes 1 – 30cm

Ingredients

15g          Active Dry Yeast
180ml       Warm Water
350g        GF Plain Flour
1              teasp Salt
10            Fresh Cherry Tomatoes, Halved
6              Large Fresh Basil Leaves, shredded
6              tbsp Olive Oil
Coarse Sea Salt

Directions

In a small bowl dissolve the yeast in 120ml of the warm water, and set aside for 10 minutes until frothy.

In a large mixing bowl, combine the flour,  salt, yeast mixture and remaining water and mix thoroughly with a wooden spoon.

Bring the dough together with your hands then transfer to a floured work surface and knead well for a few minutes  until smooth and elastic.

Place in a well oiled bowl, cover with cling film, and place in a warm place for about 1-1/2 hours or until doubled in size.

Preheat the oven to 220C and lightly oil a baking tray.

Turn the dough onto a floured surface, punch down and knead for a few minutes.

Place the dough on the oiled baking sheet, pulling it into an oval or circle.

Dimple the top surface with your finger tips or knuckles, then space the tomato halves across the surface and sprinkle the shredded basil leaves over the top.

Drizzle with the oil and sprinkle generously with coarse sea salt. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

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