Grocery

Kokua Market has a new Gluten Free section across from the frozen breads.  Two of the several new items that came in are Xanthan Gum, and Guar Gum. Both of these products can be used as a thickener or as a binder in gluten-free baking.

Gluten Free Pizza

This gluten free pizza recipe uses one of Cheryl's favorite gluten free products, Orgran wholemeal bread mix.

What you need to make the pizza:

One box Orgran wholemeal bread mix
550ml of water
two (2) oz. of olive oil

What you do:

Mix the above three (3) ingredients for four (4) minutes in a bowl on low to medium speed until batter is smooth.

After the above is mixed, add 1/4 tsp or more of herbs (I used the herbs De Provence), and two (2) tsp of psyllium. Mix these two items into the dough gently, just to combine.

Now, spread the above dough on a greased pizza pan (I use a cast iron pizza pan), and then let the dough rest for fifteen minutes.

Next, top the pizza. I used black olives and red bell peppers, and I topped that with lots of freshly grated Parmesan cheese.

Please note that I did not use the traditional red tomato pizza sauce. If I did use a sauce, I would bake my crust for ten (10) minutes, before I added a sauce with toppings and cheese.

Bake the above pizza in a 410 degree oven for about 25 minutes. I start checking my pizza at 20 minutes. It's a good, thick crusted pizza. You can freeze and reheat leftovers. I hope you enjoy it! Cheryl

Orgran mixes are
*Wheat Free
* Gluten Free
* Dairy/ lactose and casein Free
* Egg Free
* Yeast Free
* GMO Free
* Cholesterol Free
* Free from Animal derivatives
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This is one of Bette Hagman's recipes, one of Cheryl's heroes. She has many, many recipe books on how to cook and bake Gluten Free.

Bette's Hawaiian Tea Bread Recipe
1/3 cup margarine, softened
2/3 cup honey
2 eggs, or 1/4 cup vegetable oil
2 Tbls water
1/2 tsp vanilla
1 cup rice flour
1/2 cup rice polish
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup grated coconut, can be sweetened
1 cup chopped walnuts
4 ripe bananas, sliced thin

Cheryl's Version
1/3 cup earth balance, soy free
1/3 cup agave
1/4 cup molasses
2 eggs
2 Tbl water
1/2 tsp vanilla
1 cup sorghum flour
1/2 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
2/3 cup finely grated coconut, almost to a flour
1 cup sprouted, and then finely chopped pecans
4 ripe bananas (medium size), mashed

Spoon into a greased 9" x 5" loaf pan, and bake for 55 minutes. However I used two smaller loaf pans, and the smaller loaf pan of the two that I used, a 3" x 5" loaf pan gave me the results I wanted. A gluten free banana bread that was moist but not gummy. I reduced my cooking time about 17 minutes, because of the reduced size in pans. I hope you like. Try some of the gluten free flours that we have in the gluten free section and make something that you like or can have. You can substitute a lot of the ingredients if you have food allergies, or if you just do not like a certain ingredient. Cheryl
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E-mail Cheryl at frontend@kokua.coop with your gluten-free ideas, so that she can share them with everyone who needs or wants to eat gluten-free.