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This is an ideal Christmas recipe for low fodmappers who want to have a festive bread without marzipan and probably one of the only bread recipes that I have managed to produce that has risen well! It is based on an enriched bead dough mix produced using a standard purchased bread flour.

Recipe

250g gluten free bread flour

150g dark chocolate chips

2 teaspoons of orange oil

2 eggs

1 tablespoon of oil

1 teaspoon of vanilla

1 pack of fast acting yeast

1 pinch of salt

1 small pinch of cream of tartar

50g of castor sugar

1 teaspoon of cinnamon

1/4 teaspoon of cloves

1 teaspoon of ginger

1 teaspoon of mixed spice

400ml of warm water

Method

Add the flour, spices salt and dark chocolate chips to a bowl, mix.

Separate the yolk from the white of the eggs.

To the white add a pinch of cream of tartar and whisk till peaks are formed, adding 25g of sugar half way through, then add the rest when soft peaks are formed.

To the yolks add the oil, vanilla and orange oil

Start adding the water to the dry ingredients and mix with a hand mixer. Then add the yolks.

Fold into the mix half the beaten egg whites quickly to slacken the mix. The gently fold in the rest of the egg white.

Add to bread tins and leave in a warm place for 30 minutes to rise. Cook in a warm oven for 30 minutes until cooked.

talkhealth Blog

It was national pizza day last week and I decided to focus on the three colours of the Italian flag and make three colours of pesto and use small gluten free pizza bases – one is just enough for a nice lunch served with a fresh green salad.

Verdi Pesto

Ingredients:

I bag of basil leaves

40g of oil

20g of pine nuts

20g Parmesan

salt + pepper to taste

Bianca Pesto

Ingredients:

30g pine nuts

30g Parmesan

30g clear oil

1 slice of gluten free bread

salt + pepper to taste

Rosso pesto

Ingredients:

2 roasted red peppers

10 basil leaves

30g pine nuts

30g Parmesan

30g oil

Salt + Pepper to taste

Method for all the pesto’s

Weigh out all the ingredients and blend into a paste. For the bianca pesto add a little water if this is too thick during blending. Simple! Do taste it before you add any salt because the parmesan may produce enough saltiness for your taste. These pesto recipes produce enough for a 7 inch pizza but can also be added to pasta for a lovely flavoured dish. Remember if you have problems with foods containing fats affecting your bowel do use the pesto sparingly.

Pizza’s

Verde Pizza

Spread the pesto on the base and add a small amount of mozzarella (one or two strips), basil leaves and one sliced olive. Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.

Bianca Pizza

Spread the pesto on the base and add a small amount of mozzarella (one or two strips), pine nuts and sliced Parma ham (do be careful about what meats you choose for pizza – check for wheat, onion and garlic in preserved meats and sausages.) Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.

Rosso Pizza

Spread the pesto on the base and add a small amount of mozzarella (one or two strips), pine nuts and sliced roasted red pepper and slices of Parma ham. Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.

These little pizzas can also be sliced into 4-6 pieces and used as a small appetizer with drinks at parties too. Enjoy Pizza day!