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{Product Review} – A gluten-free pizza experiment

Gluten free pizza - the experiment

A while back, I received some gluten-free products from Vitarum to try out. There were quite a variety, but so far I have only tried two products – The pancake mix and the bread mix.

{The Bread Mix}

In general, I really like the bread mix. Being gluten-free, it consists of ingredients like soy and rice flour and some binding ingredients.To get the white loaf, yeast and some water are added.

I did a small experiment with the recipe. Instead of baking the normal white loaf, I’ve decided to turn it to pizza dough. For those who has read this blog for a while, I’m quite particular with my pizza dough. The one I use generally takes two days to make – I like to let my pizza dough rise slowly in the fridge for extra flavour.

So what I’ve done was to apply similar method to the gluten-free dough, i.e. let it rise slowly overnight in the fridge. And it worked, beautifully. As you can see from the photos – I got quite nice crunchy crust. Texture-wise, it was quite nice. A little more ‘sticky’ than the normal pizza dough. But the pizza goodness was there.

The topping from the photos was really simple, ‘off-the-fridge’ cooking style. Organic tomato paste, thinly slices of sucuk (Turkish/Middle Eastern spicy sausage) and cheese.

{The Pancake mix) – Not photograph

After the successful pizza dough experiment, I was a bit disappointed with the pancake mix. Mine turned out thick, sticky and not really appetising. One thing I like about the bread mix is the freedom to create different kind of dough from the mixture of flour. The pancake mix is a bit more ‘commercial’ where only milk is added since there’s egg powder and other flavours in the mix. Not a big fan! I prefer something more natural.

{Recipe} – Basic gluten-free pizza dough

Gluten free pizza - the experiment

The recipe is really easy, but the dough is very sticky to work with. Don’t bother stretching them or anything, just oil your hands, and shape the dough pieces to a rough round shape.

1 packet of Vitarium Gluten Free Bread Mix
2 tablespoon olive oil
7g instant yeast
420ml warm water
1 tsp dried rosemary

Topping: tomato paste, sausage slice, cheese

Prepare the dough ingredients by mixing all the ingredients together for around 5 mins using an electric mixer. (Or simply use your hands, the dough is sticky)

Put the dough in an oiled bowl, and let proof for about 1 hour. (Or, if you want to slow proof the pizza, put the dough in a bowl, cover and rest in the fridge overnight. The next day, take the dough out and let it return to room temperature before baking. This method tends to make a flavoursome dough)

Preheat oven to 220C.

Oil your hand. Divide the dough into portions. Gently shape the dough into pieces with rough round shape.

Spread the tomato paste, then arrange saussage or other toppings onto the pizza. Bake until golden. Serve hot.

If you are interested in gluten-free cooking, do check out the Gluten-free bake off here!

Discount voucher from Menulog to all of you!

Who does not love sales and discounts? 😉

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Anyway, good news to all my readers in Australia. Here is the discount voucher you can use for meal order from Menulog.

Menulog Restaurant Delivery Guide
Australia’s largest restaurant guide (20,000+ restaurants)
Order home delivery online (600+ restaurants)
Get $10 off on your first delivery order using this voucher code: 3ED728
Note: Available for participating restaurants only (which display the “accepts vouchers”) sign

The voucher is valid until November, 2009.

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