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Gluten-free flour pizza with 3 kinds of cheese

Gluten-free flour pizza with 3 kinds of cheese

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For the dough, mix the warm milk with the yeast and sugar. Allow to rise for 10 minutes. In a bowl put the flour, salt, oil and yeast. A homogeneous dough is obtained, which is left to rise for one hour, warm.

Roll out the dough as much as possible in a circle. Transfer the dough to the baking tray, grease with tomato juice, put the ingredients in the filling and bake for 25 minutes.

It is brought to the table with basil leaves.

Gluten-free bread with rosemary

Schar Romania organizes together with Ruxandra from a campaign in which 10 culinary bloggers participate! The theme of this campaign will be: "creative gluten-free bread recipes" and we chosen bloggers will prepare gluten-free bread recipes with Schar products, as inspired and original as possible.
The campaign "Creative gluten-free bread recipes with Dr. Schar" will take place in two stages. The first stage is for bloggers, and the second stage is dedicated to you, our readers!

Preparation Gluten-free bread with rosemary:
Kneading the dough can be done by hand or in a mixer with bread paddles. I kneaded this one by hand using a spoon. In a bowl sift the flour, add the sachet and dry yeast. Mix and add water and oil. The dough is soft and sticky compared to regular flour.

Chop the rosemary needles and add to the dough. Cover the bowl with a damp cloth and leave to rise for 30 minutes.

Gluten-free flour pizza with 3 kinds of cheese - Recipes

Pizza with tuna and mozzarella a fast, economical and very tasty pizza! It does not require much effort, the countertop is ready in 10 minutes so it is worth doing it at home, and the topping is available to anyone.

Top: 400g white flour, 300ml hot water, 15g fresh yeast, 1 teaspoon sugar, a pinch of salt, 4 tablespoons olive oil. Topping: tuna canned pieces in oil or water, homemade ketchup, Delaco Mozzarella Gourmet, red onion slices, canned corn kernels, black olive slices. * the quantities vary depending on how rich you want to make it.

We mix the sifted flour with the salt. Homogenize the yeast with the sugar until it becomes liquid then add it over the flour together with the hot water and knead until we obtain a homogeneous dough. Add the olive oil and continue kneading until the dough is no longer sticky. Cover with plastic wrap or kitchen towel and let rise.
After it has risen, divide the dough into 3 pieces, round them on a plate powdered with flour, then spread them in a thin sheet in the shape of a circle with your hand or with a rolling pin. Place the top in the pizza tray or on a larger tray lined with baking paper. Grease with tomato sauce, sprinkle with plenty of grated gourmet mozzarella. Put the drained pieces of water or oil, the red onion rings, the corn kernels and the olives over the mozzarella, then put the tray in the oven. I baked pizza at the special pizza program (250 degrees C for 15 minutes) but you can bake the ventilation function at 220 degrees C for 20 minutes in the preheated oven.
Preparation time: 1 hour
Cooking time: 20 minutes
Total time: 1 hour, 20 minutes

Banana bread with rice flour (gluten free, dairy free, sugar free)

Check another banana cake. As good as the one with buckwheat flour, but more delicate. Buckwheat is robust and needs the right spices. The rice is light and allows the banana to stand out. The downside would be the color. A paler cake comes out, so I resorted to a few slices of banana on top. I also gave up raisins, but if desired they can be added. As a flavor, I limited myself to the delicate vanilla in combination with the banana. To my surprise, this cake was better received by the dwarf than the one with buckwheat, which is my favorite.

200 gr of rice flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large or 3 small eggs

1 and 1/2 tablespoon oil

100 ml liquid (plain / mineral water, cow's / vegetable milk)

200 gr banana puree

1/2 cup raisins & # 8211 optional

I first mixed rice flour with baking soda and baking powder. In a large bowl I mixed all the wet ingredients. I put flour on them and combined them well. I put the composition in a cake pan with baking paper. I put it in the preheated oven at 180 degrees for 25-35 minutes, until it passed the toothpick test. I left the cake in the pan until it cooled. I then took it out and let it cool completely before cutting it.


Hello! Your life has changed. Do not be disappointed, you have not changed, only habits need to be changed. The diet must be followed strictly and without interruption!

You need to consult a diet specialist, look on the internet, on forums, get in touch with other people who have such problems, exchange opinions and ideas. Talk to family, friends, co-workers, they will surely understand that you have to change your lifestyle to be healthy.

& # 8211 In the first step you need to find food, raw materials and recipes for cooking. When shopping, read the ingredients carefully.

& # 8211 Taste all gluten-free foods so you know which one to choose.

& # 8211 Make order in the kitchen, separate a corner or shelf for the foods you use in your diet.

& # 8211 If possible, try to buy the same food for the whole family, so you don't have to watch who eats what.

& # 8211 Pots and cutlery should not be changed, it is enough if they are well washed. So is the sponge or kitchen towel.

& # 8211 For breading, try to use gluten-free materials, so you can rule out oil contamination.

& # 8211 And the bulk you can make from gluten-free ingredients (many don't even feel the difference).

& # 8211 Never boil soup with noodles. Then you can separate which pasta to consume.

& # 8211 Do not walk with the polish from one food with .. to another without ..

& # 8211 Breaded foods are usually forbidden for celiacs, even if the skin has been removed, as it is not allowed to eat the soup and if the noodles with .. has been fished from it.

& # 8211 For the two loaves use different knives and different cutting tops.

& # 8211 The first time to eat toast, because every bread has a different taste, but toast is the same.

& # 8211 In the family it is useful if two toasters are used to avoid contamination. If this is not possible, commercially made bags can be used for this purpose.

& # 8211 If you bake normal bread and gluten-free bread in the same bread machine, it is mandatory to clean it beforehand.

& # 8211 To avoid running out of bread, it's a good idea to keep a spare in the freezer, which is thawed at room temperature and then heated in the microwave or in the toaster. You can do the same with cakes.

& # 8211 Baking molds are easy to wash, no need to buy more.

& # 8211 If you cook or fry, be prepared that it will not come out first. Don't worry, it happens in big houses. Must be thrown away and tried again! A little ambition and it will turn out better than ever!

And now let's see what you can't and what you can't eat:

Foods forbidden in the celiac diet:

  • wheat and wheat products
  • barley and barley products
  • rye and rye products
  • spelled and spelled products
  • mixtures containing any of the products listed above
  • flakes of any of the products listed above

"Wheat and wheat products" are the following: wheat flour, wheat bran, wheat semolina, wheat germ, wheat germ oil, wheat starch, hydrolyzed wheat protein, etc. They contain gluten: rye, barley, spelled and its products and the malt obtained from them. Barley malt extract is considered gluten free because it contains so little that it is below the limit level. There are different theories about oats because it does not contain gluten but can be easily contaminated due to harvesting and storage equipment. If we still want to try it, we must buy the guaranteed gluten-free one.

It is forbidden to eat bread, bread, flour, extruded products, flakes, cakes, muesli and pseudo-cereals (fake cereals) from: barley, wheat, rye, oats.

But they can be consumed which are produced from & # 8211 or contain: amaranth, potatoes, guar seeds, buckwheat, millet, corn, yellow peas, rice, soy, tapioca, sesame seeds, pumpkin seeds, sunflower seeds, carob seeds. Attention: bread with potatoes or corn is not gluten free because it is made from wheat flour.

Original cornmeal or rice products are gluten-free, but can be easily contaminated at harvest or preparation. Likewise, gluten-free products should be used in bulk or breaded foods.

All starches are originally gluten free (those from: corn, potatoes, rice, tapioca), so if their contamination is excluded, they can be used with confidence.

Milk and original milk products (milk, cheese, kefir, sour cream, butter) do not contain gluten. Other dairy products (eg fruit or cereal yogurt) may contain gluten, so the ingredients must be checked carefully!

The meats do not contain gluten, and the other preparations: sausage, parizer, preserves, pies, caldabos, breaded or stewed, can contain gluten, so pay close attention to the ingredients.

Vegetables and fruits can be eaten without problems.

Rice is also gluten free and is a basic ingredient (in addition to potatoes) in the diet of celiacs. However, wild rice may contain traces of gluten due to the way it is harvested.

Greases, oils and oily seeds can be consumed, excluding wheat germ!

Sugar and honey do not contain gluten.

Sweets, ice creams unfortunately have different additives, so before consumption you must read carefully the list of ingredients.

Soft drinks and natural juices usually do not contain gluten (read the ingredients)

Yeast: usually does not contain gluten but the safest is the "gluten free".

Spices, instant coffee, cocoa powder, puddings, ketchup, mustard, mayonnaise unfortunately can have gluten-free ingredients. Look for the ones with the logo!

Alcohols: wine, brandy, champagne can be consumed. More recently, after tests published on the European Food Safety Authority's website, whiskey and vodka do not contain gluten. This is due to the fact that through the process of fermentation and distillation in the finished product the gluten decreases below the limit level.

Beer instead contains gluten. (except for the one with the gluten-free logo)

But the safest is if we buy products that have the universal logo "gluten free", That is, the ear of barat wheat. The logo is the property of "Celiac UK" in England, so it is paid for its use, so many manufacturers use it without a license or use a similar logo. In some countries, there have been cases when some manufacturers have used the logo without the products meeting "gluten-free" standards.

Unfortunately, gluten-free products are more expensive than "normal" ones. It should be noted, however, that people diagnosed with gluten intolerance are forced to follow a diet throughout their lives. This diet cannot be given up after the disappearance of the symptoms or after the complete restoration of the intestinal system.

Dough and gluten

In the diet gluten free we often encounter a problem related to the preparation of bread. Usually gluten-free breads are flatter, firmer, crumble and dry after 2 days. The big problem is caused by the lack of gluten in the flour. Gluten is a wheat protein. Upon contact with water, it forms a mesh structure that retains the bubbles of dioxide formed as a result of the action of yeast. So if the gluten is missing, the net is no longer formed and the dioxide bubbles come out of the dough, which because of this does not grow enough. Gluten-free flours are usually made from flours and starches. More recently, they also have different additives (different fibers, psyliu, xanthan, guar, lupine, etc.) which help a lot in increasing the volume of the bread or in the elasticity and in the capacity to maintain the humidity. If we do not have such a flour at hand we can mix one by adding different seeds (gluten free.), Potato flakes, or psyliu (plantain seeds) or amaranth seeds. The report must be experienced. From these mixtures we can easily prepare the tastiest breads, fresh buns, baguettes, pizza top, etc. Don't worry if you don't succeed on the first try. And last but not least, it would be healthy if the other members of the family ate bread with different seeds instead of the artificial white breads on the market.

Yeast (Saccharomyces Cerevisiae)

The most famous yeast is a small mushroom (saccharomyces cerevsiae) made up of 40% carbohydrates, 49% protein, 4% fat, 7% vitamins and minerals. In its natural form, it is rich in vitamin B and alkaline substances (sodium, potassium), elements that help a lot to neutralize acids harmful to the gas system: liver, intestines, stomach. Unfortunately, most of these valuable substances disappear after processing, ie heating, boiling the yeast. It feeds on sugar or starches. If we feed it, it ferments and breaks down sugar into carbon dioxide and alcohol. The carbon dioxide that forms in the dough in the form of "blisters" increases the dough.

In stores there are two types of yeast: fresh and dried. The difference is that the fresh one has a shorter shelf life, it is kept in the refrigerator between 2 - 8 degrees C, you need a little more of it and the first time it must be dissolved in warm water or warm milk and then mixed with flour. Dry yeast is obtained from fresh yeast as implied, ie by drying. It has a much longer shelf life (12-24 months), it should not be dissolved in water, ie it can be put directly into flour, but the dough is left to rise for longer. The optimal temperature for water or milk is 36 - 37 degrees C, the hot one kills the fungus and the cold one prolongs the fermentation. The abuse of sugar is not good either and he does not like the direct contact with the salt (so they are not put together in the flour, but it is better if the salt is mixed with the flour first)

It is usually administered to flour in a percentage of 4 - 10%, ie about 50g of fresh yeast or 14g of dry yeast per kilogram of flour. But the recommendation of each recipe must be taken into account! The more butter, eggs and sugar you put in the dough, the more yeast you need. Mix the ingredients, knead and leave to rise. Cover the dish and place in a warm place. The dough usually doubles in an hour or two and is good for baking. The end of the leavening is recognized when the dough begins to soften. It should not be left to ferment too much because over time it develops bacteria that turn sugary substances into lactic acid and the product becomes sour.

If we respect all the requirements of the yeast, it will be grateful and we will obtain pleasant and tasty results!

In the gluten-free diet it is recommended to use yeast with an already well-known logo.

In Romanian cuisine, "grososala" ("rantasul") is often used in the preparation of soups, broths, vegetable sauces (eg spinach), being prepared from wheat flour fried in grease or milk mixed with wheat flour.

People with celiac disease have either given up eating these dishes or are replacing wheat flour with a bread flour mix (which is too expensive), but these thickeners can be excellently prepared from other flours or starches, such as rice flour ( white or brown), maize flour, yellow pea flour or maize starch or potato starch. (they are much cheaper than bread mixes)

Each one has other moisturizing qualities and a different taste, so it must be taken into account. Care must be taken that their taste matches the food being cooked. These flours can be mixed together, depending on everyone's preference. Great care must be taken with the quantities used, the thickening power being different for each one. It takes a few tries until the cook forms her experience.

Rice flour - the brown one is harder, the white one is silkier and sweeter. It is good for thickening but care must be taken in quantity (percentage), it thickens over time, so if we put too much at the beginning it is possible that in the end we get rice food. It can be mixed with any other flour

Cornflour - and the taste and yellow color is welcome in the kitchen. With its help it can be breaded, thickened. It can be mixed with other flours, but it is also an excellent help. Potato sauce or cabbage sauce is much tastier with it than with wheat flour. It is also recommended for those who do not put the paprika in bulk, so the color of corn is more prominent.

Pea flour - yellow or chickpeas. All pea flours are rich in protein but their tastes are special. They are excellent for thickening or pancakes, but must be tasted first.

Buckwheat flour - rich in nutrients, has a nutty taste. Because of this it is more recommended in sweet foods or cakes. It can also be mixed with other flours in bread dough.

Corn starch - a little sweet, with low nutritional value, it mixes very well with other flours so it can be used for practically any food.

Potato starch - has fine granulation, has excellent baking qualities. It is recommended in sauces, creams.

The recipe for the walnut cake top I thought would be good for many, because, regardless of whether or not we have a gluten intolerance (me and my family, fortunately, we do not have such problems), this top remains exceptionally fine and tasty and fits perfectly in many combinations: with a coffee cream, vanilla, chocolate & # 8230 the combination in which I included it remains secret for now, but not for long (only until tomorrow).

It is not at all difficult to make this cake top with walnuts and the fact that it does not contain the usual flour should not intimidate, it will work just like any other leaf cake (without loosening agents and growth agents) and the fact that in the end an aerated countertop will be obtained will be due exclusively to the air accumulated in the beaten egg whites.

In fact, there is no need for baking powder, baking soda, etc. for a lightly textured cake top and the technique that I will try to explain further will fully make up for the lack of these powders in the composition.
Preparation time: 00:15 hours
Cooking time: 00:20 hours
Total Time: 00:35 hours
Number of servings: 1 rock ∅ 24
Degree of difficulty: average

Ingredient Cake Top With Walnut (Gluten Free)

for a cake form 24 cm in diameter

  • 4 husband eggs
  • 80 grams of cough sugar
  • 100 grams of ground walnuts (or almonds, hazelnuts, etc.)
  • 15 grams of corn starch (gustin)
  • 1 teaspoon of lemon juice
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • butter + flour / breadcrumbs for shape wallpaper / baking paper / non stick spray for baking

Preparing Cake Top With Walnut (Gluten Free)

1. Turn on the oven and set it to 170 degrees Celsius. A cake form ∅ 24 cm is prepared in one of the following variants, at choice:

  1. Grease the form well with solid butter, insisting on the entire surface of the form and especially on the joints, then add in the form a tablespoon of flour or breadcrumbs tilt the shape on all sides until the flour adheres to the surface greased with butter everywhere and the excess shake
  2. cut a circle of baking paper the size of the bottom of the tray and a strip long enough to cover its side walls, grease the shape with a thin film of butter and fix the baking paper in place
  3. you can use a non stick spray, if you have something like that

2. Eggs, which must be very fresh, are washed and beaten, then separated, collecting the egg whites in a large bowl and the yolks separately. Be careful, no drop of yolk should reach the whites, which would not beat properly.

3. Walnuts must be finely ground in a walnut machine or, if you do not have one, in a blender or coffee machine, in which case it is good to add walnuts and starch to the machine at once, because in the absence of a substance dry to absorb the natural fat of the nuts, too strong rotation will turn the nut into a kind of paste. If you have a walnut machine, mix the ground walnuts with the starch.

4. Add salt (as you catch with two fingers) over the egg whites and beat until they increase in volume, harden and have a snow-like appearance. Gradually add the sugar, then the lemon juice and continue beating until the sugar is completely dissolved (take a small amount of egg white foam between your fingers, if you do not feel any sugar crystals rubbing, it is good). You will get a firm and consistent meringue (picture on the left). Add the yolks all at once and mix briefly, it does not matter that in this phase the yolks are not completely homogenized, because immediately the walnuts mixed with the starch and vanilla extract will be added.

5. With the help of a spatula, preferably a slightly flexible one, the composition will be gently mixed, so that the air accumulated by the egg whites, our only & # 8222 growth agent & # 8221, will not be lost. Insert the spatula next to the walls of the bowl to the bottom, lifting the composition to the surface, then turning it over the rest of the composition in the bowl as if we were packing it (folding thechnique). Slowly rotate the bowl, repeating the same operation around until the composition is homogeneous. Do not mix too much, this will lead to a less successful countertop.

6. Immediately pour the composition into the pre-prepared form, level and bake in the preheated oven at 170 degrees Celsius at a medium height. If the top browns too quickly, lightly cover the form with aluminum foil and continue baking until 20 minutes have elapsed.

7. Finally, the toothpick must pass the toothpick test: stick a clean toothpick in the worktop and if when you remove it it is clean, without sticky traces of dough, it means that the worktop is baked and must be removed immediately from the oven (otherwise, more bake it for a few minutes, watching it carefully). Remove the top from the form and let it cool on a special grill for cakes, only after it is completely cooled it can be cut. You do not have to worry if the countertop will have slightly higher edges, it is natural to leave a little, in the end, it has no flour at all and before using it we can straighten it with a knife (and how good those edges are!). As you noticed, however, in the first picture of the article, the interior is full of small alveoli and the texture of the countertop is like a fine sponge.

The walnut cake top can be carefully wrapped in paper, then in a plastic bag, and can be stored for up to a week in the refrigerator or in a cool room. You can also keep it in the freezer, before use by thawing it slowly, overnight, at kitchen temperature. Good job and good appetite!

Gluten-free flour pizza with 3 kinds of cheese - Recipes

When it comes to pizza, no one says no! Today I tempt you with a pizza with mozzarella and prosciutto, a tasty pizza that I always prepare for my family and that does not require much effort to be prepared. I have to tell you that the dough is great, you can put whatever you like on it but you must use Mozzarella Gourmet from Delaco, it is excellent for pizza!

Dough: 600g white flour, 20g fresh yeast, 1 teaspoon sugar, a pinch of salt, 3 tablespoons olive oil, a teaspoon dried basil, a teaspoon dried oregano, 400-450ml warm water. Topping: Delaco Gourmet Mozzarella, prosciutto, red pepper, black olives, canned corn kernels, tomato sauce with basil, basil leaves.

The yeast is homogenized with the sugar until it liquefies. Sifted flour is mixed with salt, oregano and basil, olive oil and yeast. Knead by adding warm water little by little until you get a homogeneous and non-sticky dough. Cover the bowl with a towel and leave to rise for about 50 minutes. When the dough has risen, portion it into 4 pieces, spread it in a round sheet with a diameter of 25 cm. Place in a pizza tray or in a larger tray lined with baking paper, grease the entire surface with tomato sauce, add grated mozzarella, prosciutto, corn kernels, olives, peppers then place in the oven hot (I used the special function for pizza 240 degrees C for 18 min). A minute before it is ready, sprinkle a handful of grated mozzarella on top. Preparation time: 1 hour
Cooking time: 20 minutes

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Anyone who has tried my first homemade pizza with mozzarella and almond flour knows for sure what I'm talking about. I really like that recipe and I admit that I make it quite often.

But today, as I was thinking of putting on a pizza again, I realized I didn't have almond flour. And so I came up with the idea and mood for experimenting, I gathered the same ingredients I used in the first pizza recipe, and the 50g of almond flour, I successfully replaced them with 25g of coconut flour.

That's because coconut flour behaves differently when cooked. Being richer in fiber and more absorbent, it is necessary to use a smaller amount of coconut flour, compared to what we use from other types of flours.

So, if you have a craving for low-carb pizza and you don't have almond flour at hand, or you want to try something new, you can count on coconut flour, adjusting its quantity.

Pizza with figs and four kinds of cheese

I stayed in Italy for five years. I told you before, like. Hence the periodic longing for the sunny lands of Italy and especially for the Mediterranean gastronomy specific to this area. You wouldn't say that, would you? The truth is that although, at home, we are big consumers of pasta and pizza, two of the gastronomic emblems of Italy, few of the recipes we made have reached you. And I wonder why. Maybe the speed with which they disappear from the plates and which implicitly leads to the lack of the possibility to take pictures of the final product. However, it is certain that I promise to fix the problem starting today, with this recipe pizza with figs and four kinds of cheese.

A kind of & # 8220quatro formaggi & # 8221 even if he doesn't follow a classic recipe, he might say, a severe Italian chef. But what matters is how long it is very good and we really liked it. Too bad that figs are only found for a short period of time in our supermarkets, otherwise I think I would only make pizza with figs, the combination of figs and cheeses being a perfect, dream.

And in order for the pizza to be as good as possible for my mother at home, I used the traditional Parmesan cheese to prepare it and Divella tomato paste that is, tomato paste. Although I have many tomatoes in the garden, I only make tomato juice from them, which is very liquid compared to tomato paste, so I took advantage of the fact that I received the Divella tomato paste for testing and used it. It is a very consistent and aromatic tomato paste, perfect to put on a pizza counter if you don't want or don't have time to make a special sauce for it.


  1. Faunris

    yourself, you have invented such incomparable phrase?

  2. Bahn

    not bad

  3. Tojami

    I can't take part in the discussion right now - there is no free time. I will definitely express my opinion very soon.

  4. Shea

    I am final, I am sorry, but, in my opinion, there is other way of the decision of a question.

  5. Hueil

    Bravo, the brilliant phrase and it's timely

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