This book’s strength is that it contains lots of new ideas that just happen to be gluten-free, rather than concentrating solely on trying to reproduce other recipes without the usual gluten. Having said that, there are recipes for cakes, bread and pastry, which contain special ingredients, but this makes the book suitable for people living gluten free as well as others looking for inspiration to feed gluten-free friends, without the need for too many unusual ingredients.
But I’d like to get a gripe out of the way early on! The book has a chapter of vegetarian recipes, but not only does Phil commit the very regular sin of including parmesan cheese without explaining that ‘parmesan’ is never suitable for vegetarians, but he also includes anchovies in one of his recipes. He really would have been better off not having a veggie section if his expertise in dietary requirements doesn’t spread to vegetarianism! Especially as there are vegetarian recipes throughout the book, so these recipes could have been included elsewhere.
Still, I’ve tried a couple of the recipes and have a list of several more I’m keen to turn my hand to, so there’s lots here to enjoy.
The Bramley Apple and Pear Crumble was very successful – actually I made an apple and raspberry crumble, but obviously the topping was the same. The recipe instructs not to pack down the crumble, but I think I preferred it pressed, as the result was less floury and like a crumble of old, but that’s probably a matter of taste.
I used his recipe for a gluten-free flour, using chestnut flour instead of the alternative of fine cornmeal (maize) and then made a half quantity of his pizza base, which I topped with tomato and courgette. This was also very successful, although, next time I will make the base thinner than I did on this occasion and place it on a pre-heated tray, in order to make the base crisper. But this was a minor quibble – the pizza went down a storm!
Gluten Free Pizza by Phil Vickery
75g chestnut flour
125g brown rice flour
1 tsp sugar
150g gluten free flour
150ml lukewarm water
7g sachet of dry yeast
1tsp xanthan gum
1 level tsp gluten-free baking powder
1 tsp salt
1 tblsp olive oil
Dissolve the sugar in half the warm water, stir in the yeast, mix well and set aside for 5 minutes for the yeast to start to work and froth.
Place the remaining ingredients in a large mixing bowl, add yeast mixture and oil and mix well, adding the remaining water a little at a time. Mix through until you have a smooth, fairly wet dough.
Cover the bowl with a clean cloth and allow the dough to rise in a warm place for about 15 minutes.
Preheat the over to 200C/400F/gas mark 6.
I then flattened the dough onto a greased and floured baking sheet.
Bake the pizz for 8-10 minutes and then remove to add the toppings of your choice.
I made a tomato sauce with 1 small onion finely chopped, 1 clove garlic finely chopped, cooked in a tblsp olive oil, add 1 tin chopped tomatoes, 1 tblsp tomato puree and heaped tsp dried basil. I cooked that for about 10 minutes to thicken it.
I spread that on the pizza, then grated on some emental cheese and topped that with thinly sliced courgettes (zucchini) and quartered cherry tomatoes.
Return the pizza to the oven, and bake for a further 15-20 minutes until bubbling and golden.
I topped the pizza with fresh basil leaves and served straight away with a large salad.
It was delish!