So I’ve done the vegetarian thing for more than 10 years now…
…and some readers of this blog and weary friends of mine will remember my brief encounter with veganism a few months ago…
…but guess what food group I am ill-advisedly cutting out of my diet today !
I have no need to go gluten-free for health reasons. I recently stumbled across a website called Gluten-free Girl and the Chef – the whole deal is just fantastic and adorable, you should check it out. Shauna Ahern has coeliac disease, which means she can’t eat gluten or she gets sick. Like, really sick. Read this post. I felt for her. I also fell completely in love with the website and all the exciting recipes I found there – she writes so passionately about all of them, and I’m happy that she has not allowed her condition to affect her life negatively. I wanted to give it a try for myself (gluten-free cooking that is, not coeliac disease).
I’m not cutting gluten out entirely (I have too many delicious bagels in my freezer that were reduced to clear in the supermarket), I just want to experiment with different cooking methods and ingredients, the challenge being, I’m not allowed to use regular flour ! I’m enjoying the learning experience. I’d never thought of trying gluten-free before but know this: gluten-free does not equal carb-free. You can still eat potatoes, rice and oats, provided you make sure they have been certified uncontaminated.
So what to do when you want a cosy pasta dinner ? Eat lentils or quinoa; they’re much higher in protein and contain more magical disease fighting vitamins, minerals and antioxidants than pasta. And they’ll fill you up more, often for less calories, depending what you choose. You can mix whatever it was you were going to put in the pasta with your new protein-y friends without much difference in satisfaction, in my opinion.
So I’ve been trying to opt for pulses, beans and seeds in favour of pasta and bread dishes wherever possible recently. However, I wanted to make a gluten-free version of a meal very close to my heart; a dish I love so much it could be used to bribe me into doing literally anything; a meal that contains more than its fair share of gluten; one could say it was based entirely on gluten…
Get the pun now ?
Yep, that’s my first gluten-free pizza base right there, complete with obligatory side-salad.
I’d flicked through a fair number of internet recipes that called for many different types of gluten-free flours, some of which I already had. It’s all very interesting – I had no idea you could make flour from so many different things: coconut, chickpea, quinoa, rice, corn, potato. What I loved about Gluten-free Girl’s recipe was that you can substitute flours and starches for pretty much whatever you have, as long as you work within the correct ratios.
I used equal parts (about 50-60g each) of cornflour, sweet brown rice flour, tapioca flour and maize starch.
Whisk up about 2 teaspoons of milled flaxseed with a tablespoon of boiling water until you have a thick paste. Then the rest is pretty much like a regular pizza base recipe – set up your yeast and olive oil, chuck some salt in the flour and make a well. Add the flax paste (this acts as a binding agent to help the gluten-free flours along a bit), then the yeast and oil mixture and stir and knead until you have a dough. In a way in which I find it hard to describe, the dough will not be stretchy and you will not be able to throw it in the air and use your fists to shape it – do not be alarmed. Use a rolling pin, or your hands, directly onto your foiled and oiled pizza tray. I was nervous that the dough would crumble under my fingers but trust me, brush that baby with olive oil and pre-bake for about 8 minutes and all your troubles will melt away. Just be gentle.
Today my pizza toppings consist of: meatless balls, kale and red onion, as well as tomato, garlic and mozzarella (well, it just wouldn’t be pizza without these). I dare you to feed this to your friends without telling them it’s gluten free, and see if they notice. It’s just that chewy and delicious.
I almost used dairy-free cheese on this, along with the meat-free meatballs. But I thought that was going too far. Meat-free, dairy-free, gluten-free pizza, you say ? Don’t make me sick/laugh/die. My loved-ones will despair of me, I know. I just have to be different.
(I eat most of my food in bed…)
So hey there, everyone, I’m still blogging. And eating. And running. Getting by.
I plan to detail my excursion into the realms of gluten-free a little further. I’m not done yet, no sir.
Until the next time !