Baking Steel: Gluten Free Pizza Tests

Gluten Free Pizza
Gluten Free Pizza

I get asked almost every day for a gluten free pizza recipe. Isn't that an oxymoron, gluten free pizza.  I've scoured the web for gluten free dough recipes and they all have one thing in common.  A lot of ingredients. We're talking about xanthium gum, tapioca flour, rice flour, chickpea flour, to name a few.  It's an arduous task to say the least.

A few weeks back I found a pre-made gluten free pizza crust mix available off the shelf. For a novice gluten free guy, this was my answer. When I  noticed that Food and Wine magazine ranked the Cup 4 Cup founder, Chef Lena Kwak, in their October issue as one of the, "Most Innovative Women in Food and Drink", I figured it was worth a shot. Cup 4 Cup gluten free pizza mix is available at some Wholefoods locations as well as William Sonoma.  I haven't tested any other products, but I can confidently say if you follow a gluten free diet, definitely give this product a shot.  And we did have our secret weapon, the Baking Steel.  Just omit the pizza stone and bake the gluten free dough directly on the Baking Steel, it's going to cook beautifully.  Gluten free pizza is not going to replace traditional pizza anytime soon, but if you have dietary restrictions it is a nice substitute.

Please follow up with us if you have used this or any other gluten free product.  I would love to learn more.

Create Some Love,

Andris

Follow Baking Steel on PinterestTwitterFacebook and Instagram (And you can follow me on Twitter here.)

Cup4Cup gluten free pizza crust mix
Cup4Cup gluten free pizza crust mix
gluten free pizza dough
gluten free pizza dough

Just follow the directions and you get this mildly springy dough creation.  Literally just add 1 cup of water, 1 egg.  Mix by hand until you get this formation.  It's ready to roll..Your going to need a rolling pin.

gluten free dough rolled out with pin
gluten free dough rolled out with pin

I didn't like this shape for pizza, so I took a round plate and made a round dough, see below.

cutting out a round gluten free pizza crust
cutting out a round gluten free pizza crust

Using a round plate enabled us to make a round pizza.

IMG_6265
IMG_6265

Coat both sides with olive oil and poke some breathing holes with a fork.  Ready to bake.

IMG_6272
IMG_6272

The instructions say to pre-bake for 8 minutes, we had our secret weapon the Baking Steel.  This job was done in 4 minutes. We are ready to top this baby...

IMG_6277
IMG_6277

Our first gluten free pizza would be a simple tomato sauce with a few cheeses.  This one with baby fontina, shredded low moisture mozzarella with a few specs of fresh mozzarella.

IMG_6298
IMG_6298

Boom! Our gorgeous and pretty flavorful gluten free cheese pizza.

IMG_6336
IMG_6336

We had one more dough, this one has tomato sauce, fresh mozzarella and we topped with fresh arugula. Let the imagination run wild and create your favorite toppings on a gluten free dough.

Slice and enjoy,

IMG_6354
IMG_6354

The bottom crust cooks beautifully on the Baking Steel.

Print Friendly and PDF

Gluten-free, Parmesan, Date and Walnut Soda Bread

  Soda Bread

We are so happy to introduce our newest blogger, Rosie. She will be our go-to gluten girl as she specializes in nutrition and gluten free recipes. For her first Baking Steel blog post, Rosie took on gluten free soda bread. Read more below!

Soda bread is a quick and simple answer to bread making. No yeast, proving or kneading time is required since sodium bicarbonate is used as the leavening agent. This reacts with the lactic acid in the buttermilk forming little bubbles of carbon dioxide. I like to mainly use wholegrain flours in my recipes as these are less refined and more nutritious. This is because most of the goodness in grains, is in the outer bran layer and germ of the seed. Wholegrains can therefore contain up to 75% more nutrients than refined cereals!

Don't worry if you have never heard of psyllium husks before. These are a natural alternative to xathan gum and are a staple ingredient in many gluten-free baking recipes. The husks absorb moisture, creating a gel-like consistency which acts to bind the bread together and mimic the elastic properties of gluten. You should be able to find these in your local health food store.

The fresh Parmesan, walnuts and dates help to create a winning savoury/sweet combination. Put this bread in the centre of a dining table, and invite people to tear off triangular chunks with their hands and enjoy alongside a seasonal salad, soup or stew. This bread can also be sliced lengthways, and toasted which works particularly well for gluten-free brunches with mashed avocado, organic poached eggs and garlic sautéed spinach. Since the shelf life of soda bread is not particularly long, I also like to slice up the loaf and store it in the freezer.

sliced with butter

sliced

soda bread

Dry Ingredients

2 cups brown rice flour 1 cup tapioca flour 2/3 cup of good quality Parmesan cheese, finely grated 3/4 cup walnuts, freshly chopped 1/2 cup dates, stones removed and chopped 1 tbs psyllium husks (or 1tsp xanthan gum) 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp freshly ground sea salt

Wet Ingredients 300ml buttermilk 1 x freerange egg

Method

Place your baking steel in the centre of your oven, preheated to its maximum temperature.

Add flour, baking powder, bicarbonate of soda, salt and psyllium husks to a large mixing bowl. Sift well until all the ingredients are evenly combined.

Add the walnuts, cheese and dates to the bowl, distributing them within the flour mixture with you hands.

In a measuring jug, whisk the egg and buttermilk together. Make a well in the centre of the dry ingredients, and pour in about half of the egg/buttermilk mixture, using your hand in a circular motion to incorporate everything together, working from the centre of the bowl outwards. Continue to add enough of the buttermilk mixture until the dough comes together with a soft consistency. You don't your dough to be too wet and sticky, so don't add all of the buttermilk unless you need to. The amount of buttermilk/egg mixture I end up adding depending on which brand of flour I am using as different flours have difference absorbance capacities.

Turn the dough out onto a floured square of parchment paper, and quickly pat it into a 4cm deep round. Using a large, sharp knife, cut a deep cross on the loaf and prick the four corners with a fork. Place the dough and parchment paper onto a pizza paddle, and launch it onto your baking steel. Bake in your oven at its maximum temperature for 5 minutes and then turn the oven down to 180  °C. You will know your bread is cooked if it sounds hollow when tapped on its underside.

Transfer the bread to a rack, and leave it to cool completely before enjoying.

Bio

My name is Rosie, and I'm a London based coeliac, training to be a Nutritionist and Dietitian. I started my food blog, glutenfreerosie.com after realising there is a common misconception that gluten-free automatically means healthy! Packaged gluten-free foods can often be highly processed making them energy dense, but not necessarily nutrient dense. My recipes largely focus on using whole, seasonal, plant-based ingredients to create nutritious food, bursting with flavour.

Cooking, or more specifically baking, without gluten can at times be tricky. This is particularly because gluten provides important baking properties such as elasticity. If you're new to gluten-free baking, the key is to throw out expectations that your bread or pizza will be exactly the same as regular bread and pizza. The process and results are often different, however it's possible to create food that tastes, and looks amazing. I hope I can inspire you to have fun, and embrace baking gluten-free, using your Baking Steel.

Print Friendly and PDF