Gluten free flat bread to use for GFDF Summer pizza!

Have been pottering in the kitchen and all over the shop but I've been meaning to share this recipe I threw together the other week for Aspie teen, GF flat bread.
Now, it's not as flexible as the store bought stuff so it's really only good for using as a pizza base.
Summer Pizza in this house is something the geek kid has come to love since he learnt how quick, easy and UNstressful it is to make.
The base is just

• 1/3 rice flour
• 1/3 tapioca flour
• 1/3 corn flour
• a teen tiny sprinkle of salt
• 1/2 teaspoon baking powder
• a tablespoon of oil
• approx. 1 1/2 cups of water

Mix, then pour into HOT and oiled frying pan, making sure the mix spreads out without clumping up in the edges.
Flip after a minute or 2 - keep your eyes on it as it's THIN and will burn easily.
Once thoroughly cooked, set aside to cool, the mix should make approx. 4 flat breads depending on size of pan.
A Summer Pizza is a light snack that won't heat up the kitchen on hot Summer days but will let you indulge in a pizza hankering.
You lightly oil a frying pan (very lightly) then smear tomato paste over flat bread base (this can be done with any mountain/pita bread GF or otherwise) then assemble all the toppings of choice on pizza.
Heat frying pan, then add pizza to pan, putting lid on and waiting approx. 3-5 mins until it's finished.
Remember - this is thin based so you need to keep an eye on it so it doesn't burn.
Remove from pan, cut and enjoy.

Gluten Free Dairy Free Pizza base

Didn't take a photo so you'll have to imagine a glossy white splodge on a pizza tray, all lumpy, bumpy and smooshed all over the place.
Sounds yum, hey? *snort*

Dump 1 teaspoon of dried yeast into 250 ml warm water (not too hot or you'll kill the yeast) with 1 teaspoon of raw sugar and stir gently to dissolve.
Into a bowl sieve

• 1/2 cup rice flour
• 2/3 cup corn flour
• 1/4 cup potato flour

Toss in 1 teaspoon salt.
Mix the lot together, add in the wet yeasty-sugary mix and 2 tablespoons of Olive oil.
You should have a thick batter NOT a traditional pizza dough - if it's too wet or dry add the other to bring it up to speed.
Now smoosh it all over a greased pizza tray, ignoring the strange looks your hubby is shooting from the other side of the kitchen, and smooth it all with the back of a spoon.
Bake in HOT oven for approx. 5-10 mins or til base is at your personal taste of baked.
Whack the toppings of choice on, then toss in for 15-20 mins.
Slice, dice and serve, reserving a smug 'I told you so' smile for when the hubby exclaims with surprise at how yummy the pizza is.
Next time I'll be adding mixed herbs, perhaps some garlic powder, into the batter for a little more oomph.

Gluten free Dairy free Banana Bread Muffins

This was a Donna Hay recipe I converted into gluten free dairy free and it works really well!

• 1/2 cup rice flour
• 1/2 cup tapioca flour
• 1/2 cup corn flour
• 3 bananas mashed
• 2 eggs
• 1/2 cup sugar
• 1 cup sultanas or 1 cup mixed seeds & nuts
• 80 grams dairy-free margarine
• 2 teaspoons vanilla essence
• 1 teaspoon baking powder
• 1/2 teaspoon Bi Carb of Soda
• 1 teaspoon cinnamon
• 1 dessert spoon of golden syrup

Cream the margarine with the sugar and vanilla essence.
Add the rest of the ingredients slowly one at a time.
Pour into a greased loaf tin or greased muffin tins.
Bake at 160 degrees C for approx. 55 mins (muffins) or until a skewer comes out clean.
*I've halved the amount of sugar from the original recipe and it could be lessened even further as the bananas (and sultanas) add a natural sweetness.

Gluten free Dairy free Herb & Garlic Soda Bread

1 cup of tapioca flour
1 cup of rice flour
1 cup of corn flour
Sieve together with 1 teaspoon of bi carb of soda
Add 2 heaped teaspoons mixed herbs, 1 teaspoon crushed garlic
200 ml soy milk, mix to combine.
Gently knead dough, shape, mark with cross then place on greased tray.
Bake in moderate oven for approx. 20 mins.

Non-dairy Quickie

Ballarat trip was lovely, will expand more on that soon.
Set a food test for Aspie teen while we were out - I let him eat loads of dairy to test a theory I share with our allergist.
Our allergist swears my boy will never out-grow his gluten and dairy intolerance. He even offered a bet on it.
With absolutely no gluten in his diet for the past couple of months or so the culprit of the upset gut had to be dairy.
After noting the bright red, burning hot ears (classical sign of a reaction) and being gassed by constant flatulence that was so bad that even the dog took a hike after it singed everyone's nostril hairs, we're pretty confident the allergist is right.
Now we hunt down cheese substitutes that can melt like 'real' cheese in cheese jaffles.
Until I master the lost art of making home-made soy cheese taste better than shredded cardboard.
That and the occasional chocolate Flake is all he's panicking about.
But the dairy is outta here!

Soy, soy, soy

Shhhhhhhhhhh.........
Be vewy, vewy quiet.
I'm huntin' making soy yoghurt.
Aspie teen hasn't strictly been dairy free although I've been cutting it down and substituting with soy whenever I could.
But then I got hold of the magnifying glass and read the back of the yoghurt containers.
They has gluten in the shape of thickener 1442.
Yikes!
Had a gander at one brand of soy yoghurt in the supermarkets ...it also has the culprit.
Pooh.
Of the non-Tigger kind.
So, I knuckled down and started brewing my own.
Got a peach flavoured dairy-based one residing in Le Chilly Bin and a soy-based vanilla flavoured one burbling in the do-hickey-whats-it maker thingie.
Next on the list is soy cheese.
I hear that animal is pretty common around these parts so I should be home from hunting shortly....

GFDF Fish Batter

1 cup all purpose gluten-free flour

2 teaspoons gluten-free baking powder

gluten-free seasoning/spices to taste

1 egg

1 cup soda water

1 cup rice flour

On a large plate sprinkle the rice flour, this is what you will be coating the fish in first.
Into a mixing bowl toss the flour, baking powder, egg, seasoning of choice, stir.
Then add the soda water - it will fizz up a fair bit so make certain you use a deepish bowl.
Coat the fish well in the rice flour, then, when the oil is hot, dredge the fish in the batter and carefully place straight in the hot pan.
Turn after approx. 5 mins.
This is a pleasantly light batter that doesn't over-power the fish but compliments it nicely.
Serve with simple potato wedges, sour cream - or a dollop of Greek yoghurt for the healthier option - on a bed of rocket, dill and sauteed fennel.