French Bread/Pizza Mix
Rice-Based Specialty Breads
Seasoned Pizza Crust
Pita Bread
Quick Bagels
Sarah’s Bagels
Bread Sticks
Pretzel Sticks
Bean-Based Specialty Breads
New Focaccia
Corn-Based Specialty Breads
Southern Spoon Bread
Specialty Bread Recipes from Other Books in the Gluten-free Gourmet Series
If you’re like me, pizza, bagels, and focaccia are breads you thought you would never be able to eat again when you looked at that list of no-nos after you were first diagnosed. Breads seemed to head the list, and anything that resembled bread followed right behind.
It was frightening and frustrating, wasn’t it? Even though I had never eaten much bread before my diagnosis, I still didn’t like the idea of forever doing without. And I especially balked at the idea of never again having a pizza. I discovered that others felt the same way, and for my first book I begged recipes from some who had already developed them and added two of my own. Soon after the book came out, a cry went up from the bagel lovers, claiming I had left them out.
The recipes in this section are not the first I’ve offered for some of these breads, but they are all new and improved in taste, texture, and ease of making. For most of them I use a French Bread/Pizza Mix (here) that I always keep on hand. This saves a lot of time and mess when I have a craving for pizza, pretzels, or bagels. For the other new-formula flour mixes that I use here, please turn to here.
If you want to use a favorite specialty bread recipe from my other books, you will find them listed at the end of this chapter.
A container of this on hand will save a lot of time in making not only French bread and pizzas but many other recipes. This bread mix, unlike most of the flour mixes, contains xanthan gum and other ingredients, so it takes very little work to finish making your dough or batters.
| INGREDIENTS | 6 CUPS MIX | 12 CUPS MIX |
|---|---|---|
| White rice flour | 31/2 cups | 7 cups |
| Tapioca flour | 21/2 cups | 5 cups |
| Xanthan gum | 2 tablespoons | ¼ cup |
| Unflavored gelatin | 2 (7-gram) packets | 4 (7-gram) packets |
| Egg Replacer | 2 tablespoons | ¼ cup |
| Sugar (white) | ¼ cup | 1/2 cup |
Stir together well or place in a plastic bag and tumble. Store on your pantry shelf; no need to refrigerate.
400°
With a bag of French Bread/Pizza Mix on hand, this is so easy to make, you can have pizza anytime you wish. It tastes like the real thing! If desired, add a bit of onion salt or garlic salt for more flavor.
To freeze for later use, bake for the first 10 minutes, cool, and then wrap and freeze. To use, thaw completely, then top and bake. I have let this thaw in the refrigerator overnight and baked the next morning.
Note: If you can’t find Italian Pizza Seasoning, use Italian Spice Mix or pinches of your favorite pizza spices.
| DRY INGREDIENTS | 1 CRUST | 2 CRUSTS |
|---|---|---|
| French Bread/Pizza Mix (here) | 11/2 cups | 3 cups |
| Dry milk powder or nondairy substitute (try almond meal) | 3 tablespoons | 1/3 cup |
| Italian Pizza Seasoning | ¾ teaspoon | 11/2 teaspoons |
| Salt | 1/2 teaspoon | 1 teaspoon |
| Dry yeast granules | 21/2 teaspoons | 21/2 teaspoons |
| WET INGREDIENTS | ||
| Egg whites | 2 | 4 |
| Olive oil or vegetable oil | 11/2 tablespoons | 3 tablespoons |
| Dough enhancer or vinegar | 1/2 teaspoon | 1 teaspoon |
| Warm water (more or less) | ¾ cup | 11/2cups |
Preheat oven to 400°. Lightly grease 1 (2) cookie sheets or round (solid-bottom) pizza pan(s).
Blend the dry ingredients in a medium bowl. Set aside.
Place the wet ingredients in the bowl of your heavy-duty mixer and blend. (Reserve some of the water.) Turn the mixer to low and add the flour mix. Add more water if needed to get a firm dough that can still be spread. Beat on high for 31/2 minutes.
Spoon the dough onto the prepared sheet(s) and spread in circle(s) about 12 inches in diameter, making sure the edges are raised to contain the sauce. (I do this with a thin spatula, turning the pan and forcing the dough to thin out except at the edges.)
Let rise about 10 minutes and then bake for 10 minutes while preparing your toppings. Spread on your choice of pizza sauces, cheeses, and meats. Bake again about 22–25 minutes.
Makes 12-inch, thick pizza crusts or 14-inch, thin crusts. Each pizza serves 6 to 8.
Nutrients per serving: Calories 200, Fat 5g, Carbohydrate 35g, Cholesterol 5mg, Sodium 220mg, Fiber 1g, Protein 4g.
Dietary exchanges: Bread 2, Fat 1.
525°
Hand-patted into flat rounds, this bread is a delicious alternative to bread slices for stuffing or filling. There are other names for this: pocket bread, Armenian flatbread, and Arab bread. These are sometimes stuffed and sometimes used for scooping food. The bread below may not always form the perfect pocket, but it can slit for filling. Whether you use it for scooping or prefer it stuffed, you’ll find it a tasty addition to your bread choices.
| SIX 6-INCH | TWELVE 6-INCH | |
|---|---|---|
| DRY INGREDIENTS | ROUNDS | ROUNDS |
| French Bread/Pizza Mix (here) | 2 cups | 4 cups |
| Almond meal | 2 tablespoons | ¼ cup |
| Salt | 1/2 teaspoon | 1 teaspoon |
| Sugar | 11/2 tablespoons | 3 tablespoons |
| WET INGREDIENTS | ||
| Dry yeast granules | 4 teaspoons | 4 teaspoons |
| Warm water | 1/2 cup | 1 cup |
| Sugar | 1 teaspoon | 1 teaspoon |
| Shortening | 2 tablespoons | ¼ cup |
| Hot water | 1/2 cup | 1/2 cup |
| Egg whites | 2 | 4 |
Grease 2 cookie sheets.
In the bowl of your heavy-duty mixer, blend the dry ingredients with the paddle (not the dough hook).
Dissolve the yeast in the warm water with the 1 teaspoon of sugar added. Set aside to foam. Melt the shortening in the hot water. Pour both into the dry ingredients and blend on low. Add the egg whites and blend. Turn the mixer to high and beat for 31/2 minutes.
With a well-greased hand, pluck a ball of dough the size of a duck egg and roll,
then pat to about a 6-inch round approximately ¼ inch thick or less. Place on the prepared cookie sheets. Repeat 5 (or 11) times until all the dough is used. Let rise about 30 minutes for rapid-rising yeast or 60 minutes for regular yeast (or until about 50 percent higher).
Bake in a preheated 525° oven for 5–6 minutes.
High altitude: Add up to 2 tablespoons (4 tablespoons) more flour or use less water so that the dough can be handled.
Nutrients per serving: Calories 260, Fat 6g, Carbohydrate 48g, Cholesterol 0mg, Sodium 200mg, Fiber 2g, Protein 4g.
Dietary exchanges: Bread 3, Fat 1.
425°
These are easy to stir up and are slightly lighter and more flavorful than the usual bagel, but they keep springy for days and taste delicious.
Note: An easy egg wash can be made by using 1 tablespoon liquid egg substitute and 1 teaspoon water. Or use lightly whipped egg white.
| DRY INGREDIENTS | 8 BAGELS | 12 BAGELS |
|---|---|---|
| French Bread/Pizza Mix (here) | 2¼ cups | 31/3 cups |
| Almond meal or dry milk powder | 2 tablespoons | 3 tablespoons |
| Salt | 1/2 teaspoon | ¾ teaspoon |
| Sugar (optional) | 11/2 tablespoons | 2¼ tablespoons |
| WET INGREDIENTS | ||
| Dry yeast granules | 2¼ teaspoons | 2¼ teaspoons |
| Warm water | 1/2 cup | ¾ cup |
| Sugar | 1 teaspoon | 1 teaspoon |
| Shortening | 2 tablespoons | 3 tablespoons |
| Hot water | ¼ cup | 1/3 cup |
| Egg whites | 2 | 3 |
| FOR ROLLING AND TOPPING | ||
| Sweet rice flour | as needed | as needed |
| Egg wash (see Note) | ||
Grease one cookie sheet for 8 bagels; two for 12 bagels.
Place the dry ingredients in the bowl of a heavy-duty mixer and blend with the heavy mixing blade (not the dough hook).
Dissolve the yeast in the warm water with the teaspoon of sugar added. Melt the shortening in the hot water. Pour both into the dry ingredients and blend on low. Add the egg whites and blend again. Turn the mixer to high and beat for 31/2 minutes. (This dough should be firm enough to pluck out with greased hands and roll. If not
that thick, add sweet rice flour, 1 tablespoon at a time, until the desired consistency is achieved.)
Form bagels by dividing the dough into 8 (12) pieces. Working with greased hands, roll into balls larger than golf balls but smaller than tennis balls. Flatten the balls to abut 1/2 inch thick. Create the hole by poking a finger through the center and enlarging. Place on the cookie sheet(s), brush with egg wash, cover with plastic wrap, and let rise until they are puffy and almost double in bulk (about 30–40 minutes for rapid-rising yeast, 60 minutes for regular yeast).
Ten minutes before they have finished rising, preheat the oven to 425°.
In a large low pan, bring 3 inches of water plus 1 teaspoon sugar to a boil. Drop in the bagels 4 at a time. Cook for 1 minute, turning at 30 seconds. Drain and replace on the cookie sheet. Repeat, keeping the water at a low boil. Bake for 20 minutes. Cool slightly before eating.
Note: To freshen old bagels, slice them in half, then microwave for 25 seconds on high. They will taste as if they’ve come fresh from the oven.
VARIATIONS: Changes are for the small recipe. Increase proportionally for the larger recipe.
CINNAMON: Add 2 tablespoons sugar and a scant teaspoon cinnamon to the dry ingredients.
CINNAMON-RAISIN: Add 2 tablespoons sugar and 1 teaspoon cinnamon to the dry ingredients. After the dough has finished beating, stir in about a handful (1/3 cup) raisins.
Nutrients per serving: Calories 210, Fat 4g, Carbohydrate 40g, Cholesterol 0mg, Sodium 190mg, Fiber 1g, Protein 3g.
Dietary exchanges: Bread 3, Fat 1.
425°
This recipe was given to me by Sarah’s mother, a fine cook. Tasters tell me this is the closest to a real bagel they’ve had. The recipe can be mixed at night, placed in the refrigerator, and pulled out to shape and rise in the morning. I made a few changes to the original recipe, but my results were much as I tasted when I shared Sarah’s.
| DRY INGREDIENTS | 8 BAGELS | 16 BAGELS |
|---|---|---|
| Rice flour | 1 cup | 2 cups |
| Tapioca flour | 1 cup | 2 cups |
| Dry milk powder | 2 tablespoons | ¼ cup |
| Xanthan gum | 1¾ teaspoons | 31/2 teaspoons |
| Salt | 1 teaspoon | 1¾ teaspoons |
| Sugar | 1 tablespoon | 2 tablespoons |
| WET INGREDIENTS | ||
| Sugar | 1 teaspoon | 1 teaspoon |
| Warm water (110° to 115°) | 1/2 cup | 1 cup |
| Dry yeast granules | 1 tablespoon | 1 tablespoon |
| Shortening | 2 tablespoons | ¼ cup |
| Hot water | ¼ cup | 1/2 cup |
| Egg whites | 2 | 4 |
| Extra rice flour (as needed) | ||
When measuring the flours, tap the measure to be sure to have a full, heavy cup. Place these and the rest of the dry ingredients in the bowl of a heavy-duty mixer equipped with the dough hook.
Place the sugar in the warm water and stir in the yeast. Dissolve the shortening in the hot water.
With the mixer on low, blend the dry ingredients. Pour in the shortening and hot water, and blend to mix. Add the egg whites and blend again; then add the yeast mixture.
Check the dough to be sure it is the right consistency. It should be thick enough to be able to shape with greased hands. If too thin, add the extra rice flour, 1 tablespoon at a time. If too thick, add water, 1 tablespoon at a time. Beat on high for 4 minutes.
Shaping bagels: At this point the dough can be formed into bagels or placed in the refrigerator for use later or the next morning.
Prepare 1 (2) cookie sheet(s) by greasing with vegetable oil spray and sprinkling lightly with cornmeal. Form the bagels by dividing the dough into 8 (16) pieces. Working with greased hands, roll into balls larger than golf balls but smaller than tennis balls. Flatten the balls to about 1/2 inch thick. Create the hole by poking a finger through the center and enlarging. Place on the cookie sheet(s), cover with plastic wrap, and let rise until they are puffy and almost doubled in size (about 30 minutes for rapid-rising yeast, 60 minutes or more for regular yeast).
Ten minutes before they have finished rising, preheat the oven to 425°.
In a large pan, bring 3 inches of water plus 1 teaspoon sugar to a boil. Drop in the bagels 4 at a time. Cook for 1 minute, turning at 30 seconds. Drain and replace on the cookie sheet(s). Repeat, keeping the water at a low boil. Bake for 20 minutes. Cool slightly before eating.
VARIATIONS: Amounts given are for the small recipe; increase proportionally for the larger recipe.
CINNAMON: Add 2 tablespoons sugar and a scant teaspoon cinnamon to the dry ingredients.
CINNAMON-RAISIN: Add 2 tablespoons sugar and 1 teaspoon cinnamon to the dry ingredients. After the dough has finished beating, stir in a handful of raisins (1/3 cup).
Nutrients per serving: Calories 170, Fat 4g, Carbohydrate 32g, Cholesterol 0mg, Sodium 290mg, Fiber 1g, Protein 3g.
Dietary exchanges: Bread 2, Fat 1.
400°
Try these for an impressive treat with your Italian dinner or as a marvelous dry bread when traveling. They will last for weeks.
| DRY INGREDIENTS | |
| French Bread/Pizza Mix (here) | 1¾ cups |
| Dry yeast granules | 1 tablespoon |
| Buttermilk powder or nondairy substitute | 3 tablespoons |
| Salt | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon |
| WET INGREDIENTS | |
| Egg whites | 2 |
| Dough enhancer or vinegar | 1/2 teaspoon |
| Vegetable oil | 11/2 tablespoons |
| Warm water (more or less) | 2/3 cup |
Preheat oven to 400°. To avoid overbrowning the bottom of the sticks, use insulated cookie sheets or line 2 cookie sheets with aluminum foil. Grease with vegetable oil spray.
Cut 1/2 inch from the bottom corner of a 1-gallon plastic freezer bag.
In the bowl of a heavy-duty mixer, combine the dry ingredients. In a bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. Add most of the warm water. Add to the dry ingredients and beat on high for 3 minutes. Check after a few seconds of mixing to see if the dough needs more water. It should be as thick as cookie dough but not dry or forming a ball.
Spoon the dough into the prepared bag and squeeze onto the cookie sheets in 2 straight lines about 41/2 inches long. Let rise about 10 minutes for rapid-rising yeast or 20 minutes for regular yeast.
Bake for 10 minutes, reversing the position of the sheets halfway through baking.
Makes 31/2 dozen.
VARIATIONS:
SESAME STICKS: Brush the sticks with an egg wash and sprinkle on sesame seeds.
ROSEMARY BREAD STICKS: After mixing, stir in 1 tablespoon chopped fresh rosemary.
Nutrients per stick: Calories 30, Fat .5g, Carbohydrate 6g, Cholesterol 0mg, Sodium 30mg, Fiber 0g, Protein 1g.
Dietary exchanges: Bread 1/2.
425°
Pretzel sticks are so handy for traveling, for nibbling in a car, or for just plain snacking that all celiacs should be able to make them if they have some French Bread/Pizza Mix on hand.
Note: An easy egg wash is about 1 tablespoon liquid egg substitute thinned with 1/2 teaspoon water. Otherwise use 1 tablespoon beaten egg.
| DRY INGREDIENTS | |
| French Bread/Pizza Mix (here) | 1¾ cups |
| Dry yeast granules | 1 tablespoon |
| Almond meal or dry milk powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Baking powder | 1/2 teaspoon |
| WET INGREDIENTS | |
| Egg whites | 2 |
| Dough enhancer or vinegar | 1/2 teaspoon |
| Vegetable oil | 11/2 tablespoons |
| Honey (optional) | 1 tablespoon |
| Warm water (more or less) | 2/3 cup |
| Egg wash (see Note) | |
| Coarse sea salt for sprinkling | |
Grease 2 cookie sheets with vegetable oil spray. To avoid overbrowning the bottom of the sticks, use insulated cookie sheets or line 2 cookie sheets with aluminum foil. Clip ¼ inch from the bottom corner of a heavy 1-gallon plastic freezer bag.
In the bowl of a heavy duty-mixer, combine the dry ingredients. In a medium bowl, beat the egg whites slightly with a fork. Add the dough enhancer, oil, and honey (if using) and whisk again. Add most of the warm water.
Pour the wet ingredients into the dry ingredients in the mixer and beat on high for
3 minutes, checking after about 30 seconds to see if more water is needed. The dough should be thicker than for our bread but not dry or forming a ball.
Spoon the dough into the prepared bag and squeeze onto the cookie sheets in straight lines about 3 inches long. Brush lightly with egg wash and sprinkle on the salt. Let rise about 20 minutes for rapid-rising yeast or 40–45 minutes for regular yeast.
Bake in a preheated 425° oven for 10 minutes, or until the sticks are a warm rich brown and are hard. If not crisp enough when cool, return to a 200° oven for up to 30 minutes.
Makes about 8 dozen.
Nutrients per stick: Calories 15, Fat 15g, Carbohydrate 3g, Cholesterol 0mg, Sodium 15mg, Fiber 0g, Protein 0g.
Dietary exchanges: Bread 1/2.
400°
Enjoy compliments when you serve this seasoned Italian flatbread topped with your favorite cheeses, meats, or vegetables as suggested below. Serve this with soups or stews or by itself as a snack.
| 9” × 13” | 10” × 15” | |
|---|---|---|
| DRY INGREDIENTS | CAKE PAN | JELLY ROLL PAN |
| Four Flour Bean Mix | 11/2 cups | 2 cups |
| (here ) | ||
| Xanthan gum | 1 teaspoon | 11/2 teaspoons |
| Salt | 1/3 teaspoon | 1/2 teaspoon |
| Egg Replacer | 1 teaspoon | 1 teaspoon |
| Unflavored gelatin | 1 teaspoon | 1 teaspoon |
| Sugar | 2 teaspoons | 3 teaspoons |
| Almond meal or dry milk powder | 2¼ tablespoons | 3 tablespoons |
| Dried minced onion | 21/2 teaspoons | 3 teaspoons |
| Italian Pizza Seasoning (or snipped fresh rosemary) | 11/2 teaspoons (1 to 2 tablespoons) | 2 teaspoons (1 to 2 tablespoons) |
| Dry yeast granules | 2¼ teaspoons | 2¼ teaspoons |
| WET INGREDIENTS | ||
| Liquid egg substitute (or eggs) | 1/3 cup (1 plus 1 white) | 1/2 cup (2) |
| Dough enhancer or vinegar | 1/2 teaspoon | 1/2 teaspoon |
| Olive oil | 3 tablespoons | 4 tablespoons |
| Warm water (more or less) | 1 cup | 1¼ cup |
Preheat oven to 400°. Grease your chosen pan.
In a medium bowl, whisk together the dry ingredients. Set aside.
In the bowl of your heavy-duty mixer, beat the egg substitute, dough enhancer, and olive oil. Add most of the water. With the mixer on low, spoon in the dry ingredients.
Check to be sure the dough is the right consistency (like cake batter). Add water as necessary. Turn the mixer to high and beat 31/2 minutes. Spoon into the prepared pan. Let rise about 10 minutes while preparing the topping (see below).
Top and bake for 35–40 minutes, or until the bread showing through the topping is a nice brown.
Makes 9 (12) servings.
VARIATIONS:
HAM AND CHEESE TOPPING: Mix together and spread on top of the dough before cooking.
¾ (1) cup chopped cooked ham
¾ (1) cup grated Monterey Jack cheese
¼ (1/3) cup chopped onion
One (2.25-ounce) can chopped olives
2 garlic cloves, minced
¼ (1/3) cup chopped fresh parsley
21/2 (3) tablespoons olive oil
¾ (1) cup grated Monterey Jack cheese
¼ (1/3) cup chopped onion
One (2.25-ounce) can chopped olives
2 garlic cloves, minced
¼ (1/3) cup chopped fresh parsley
21/2 (3) tablespoons olive oil
SIMPLE CHEESE TOPPING: Sprinkle on onion salt, Parmesan cheese, and a few tablespoons olive oil.
FRESH VEGETABLE TOPPING: Sprinkle on 2 diced tomatoes and ¼ cup chopped onion. Sprinkle on salt, pepper, fresh rosemary, and 2 tablespoons olive oil. Add other vegetables as desired.
ONION AND POPPY SEED TOPPING: Drizzle on 1 tablespoon olive oil and scatter on 1 cup chopped onion. Sprinkle with ¼ cup Parmesan cheese and 2 teaspoons poppy seeds. Sprinkle lightly with salt.
Nutrients per serving: Calories 160, Fat 6g, Carbohydrate 22g, Cholesterol 25mg, Sodium 110mg, Fiber 1g, Protein 4g.
Dietary exchanges: Bread 1/2, Fat 1.
375°
This is not truly a bread but more of a side dish to be served with main dishes when you need a starch but have no gravy or sauce. Try it with baked chicken, meat loaf, or casseroles.
| INGREDIENTS | 1-QUART CASSEROLE | 2-QUART CASSEROLE |
|---|---|---|
| Eggs, separated | 2 large | 4 large |
| Milk or nondairy liquid | 11/2 cups | 3 cups |
| Yellow cornmeal | 1/2 cup | 1 cup |
| Margarine or butter | 2 tablespoons | 4 tablespoons |
| Salt | 1/2 teaspoon | 1 teaspoon |
| Ground black pepper | 1/8 teaspoon | ¼ teaspoon |
| Baking powder | 1/2 teaspoon | 1 teaspoon |
| Parmesan cheese (optional) | 1/2 tablespoon | 1 tablespoon |
Preheat oven to 375°. Grease your chosen casserole.
Separate eggs, placing whites in the bowl of your mixer and the yolks in a small bowl. Beat the yolks and set aside.
In a medium saucepan, heat the milk almost to a boil over medium heat. Using a wire whisk, gradually beat in the cornmeal. Cook for 2 minutes, stirring constantly. Whisk in the margarine, salt, and pepper. Beat several tablespoons of the cornmeal into the egg yolks and then blend this into the hot cornmeal. Remove from stove and stir in the baking powder and cheese (if using).
Beat the egg whites until stiff peaks form. Stir about ¼ cup egg whites into the cornmeal mix. Gradually fold in the remaining whites. Spoon into the prepared casserole and bake for 30–35 minutes or until a tester comes out clean. Serve hot.
The small recipe serves 3; the large recipe serves 6.
Nutrients per serving: Calories 236, Fat 12g, Carbohydrate 22g, Cholesterol 151mg, Sodium 586mg, Fiber 3g, Protein 10g.
Dietary exchanges: Milk 1/2, Bread 1, Meat 1/2, Fat 2.
SPECIALTY BREAD RECIPES FROM OTHER BOOKS IN THE GLUTEN-FREE GOURMET SERIES
Here are the twelve specialty breads from my first three books (see here for title abbreviations).
