I know this pizza looks good and the toppings are great but the base once again did not live up to the hype on the blog where I found it. I imagine the recipe worked for that blogger but there are too many variables for it to work for another cook. I will take the blame because I did replace millet flour with buckwheat flour. I don't really know millet flour because I have never used it so maybe buckwheat flour was not a good substitute. Anyway, despite using yeast, the dough was stodgy and tasted bad. I still love this gluten-free pizza base I made a little while ago so I should just stop trying different ones. So, sorry but there is no recipe today. However, I had taken the photos before I realised how bad it was so I thought I would post about it anyway to show you that we all fail in our quest for great food. The toppings were tomato, mozzarella, bacon and toasted pine nuts and they tasted good. At least we had something to eat. Fortunately, Adriano is not here or he would have … [Read more...] about Bacon and Tomato Pizza – gluten-free & Low FODMAP
pizza
Potato Fish Cakes – gluten-free and fructmal friendly
Here we are with my second fructmal dinner. I have discovered that people with fructose intolerance like to point out that the term actually is fructose malabsorption because fructose intolerance is something you have from birth and is extremely serious whereas fructose malabsorption is something that can develop at any time. The term is shortened to fructmal which is easier to say. 'Fructmal' and 'malaborption' both get red wriggly lines under them when I type them so I guess they are not in the dictionary yet. That's how new this is. Anyway, from now on, I will refer to it as fructmal. Adriano was yet again away for a race so it was just Dario and me. Three things that are well tolerated are fish, potatoes and spinach but I can't keep bunging them on the plate as is, so I experimented with large fish cakes which incorporated them all. I minced them all up, seasoned, added a squeeze of lemon juice, and an egg and tapioca flour to bind them. They probably needed a little more binding … [Read more...] about Potato Fish Cakes – gluten-free and fructmal friendly
Pita Bread and Mexican Spread – grain-free & fructmal friendly
I had the final food intolerance test today for lactose and I have been skipping all day - I had no reaction at all. Again they took my breath every 1/2 hour for 3 hours and I will hear officially in a couple of weeks but I guess I have my answers already. I am not lactose intolerant but I am fructose intolerant and that sucks big time. It's not like lactose or gluten intolerance, which are clear cut. You eliminate them from your diet and you live well. Not that either of those intolerances is easy but fructose! It is in everything healthy - fruit, vegetables, whole grains etc. It's impossible to eliminate it - you would die from malnutrition. So you manage it. Most people have the fructose in their food absorbed through their stomach walls and that's the way it should be. But we strange folk can't absorb it and so it goes on its way and the bacteria down there sees it as a foreign substance and goes crazy, causing a lot of unpleasantness. Our bodies can tolerate a little fructose not … [Read more...] about Pita Bread and Mexican Spread – grain-free & fructmal friendly
Potato Rosti Pizza
Tomorrow I am going for a hydrogen breath test to check for a couple of food intolerances. Yes, this is a journey and I am not there yet. There is something else going on that has not yet been identified, hence this test. It takes 3 hours which is a bit of a pest because it means time off work. And it's necessary to have three sessions - the first is a control test, the second a fructose test after filling up on juice and the third is a lactose test (they are related) after filling up on milk (I think). Today I have been on a strict diet to make sure I am empty of certain food groups and I have had very peculiar meals. But I wanted to feed Dario and Adriano well despite my woes. These potato rosti pizzas worked well because I was able to eat everything except the cheese. They are simple to make, require few ingredients and got the approval of both male members of the family. Potato Rosti Pizza Print Prep time 10 mins Cook time 15 mins Total time 25 mins … [Read more...] about Potato Rosti Pizza
Salmon Pizza – grain and nut-free
I was determined to make a pizza base which had the crispiness of the thin Italian bases I used to eat in Italy. They are the only bases I like. None of the fat, fluffy ones for me. I thought this tapioca recipe should work because it holds together brilliantly so I gave it a shot last week. This dough is similar to the bread rolls I made for the burgers we ate recently but with a few differences. Tapioca clumps up when heated with liquid and becomes like a gel. It is this gel which holds everything together to form a dough. I made it, rolled it out very proudly, covered it with my chosen toppings and popped it into a hot oven and waited. And waited and waited. In the end we had to eat – I am talking about after 8.30pm – so I took it out and served it. The edges were beautifully crisp but they rest was a doughy, uncooked mess. We ate what we could, scraping the toppings off and I slunk away to hide. But I was not defeated and tonight I precooked the base, actually turning it over … [Read more...] about Salmon Pizza – grain and nut-free
Mexican Tortilla Stack
I am still on a wraps track since I have more packs to use but I couldn't do the same thing again or I would get bored with myself. So I flicked around the web a bit and saw the classic Mexican meal of refried beans and mince meat in tortillas with enchilada sauce or something similar. I have made stacks of tortillas before with cheese, ham and tomatoes so why not with the usual Mexican suspects. This is the result. This is not a low Fodmap recipe. Mexican Tortilla Stack Print Author: Suzanne Perazzini Ingredients 1 x 400g can of refried beans 500g mince meat Mexican spices 2 tomatoes 1 cup grated mozzarella 1 cup enchilada sauce 4 whole wheat tortillas Method Preheat oven to 250°F/180°C Fry the mincemeat in a little olive oil. When browned, add some Mexican spice and fry a little then add some water and sprinkle with a little flour to thicken the sauce. Heat the tortillas in a dry hot frying pan on both sides. Heat refried beans in the microwave for 1½ … [Read more...] about Mexican Tortilla Stack