“WOW” was the first word that came to mind as I took my first bite of this delicious gluten free pizza. If you’re a fan of deep dish pizza like me – you’re going to love this!

I found this recipe on taste.com.au and I cant recommend it enough. I have made this pizza for my gluten loving friends as well and it’s gone down well even for them.

Enough of my praise, below are the ingredients and the method to make your own.

Ingredients

• 1 cup warm water
• 2 teaspoons dried yeast
• 1 teaspoon caster sugar
• 2 cups gluten-free plain flour
• 2 teaspoons gluten-free baking powder
• 1 teaspoon xanthan gum
• Pinch of salt
• 1/3 cup polenta
• 2 tablespoons olive oil
• 420g jar cherry tomato and basil pasta sauce
• 1 cup grated reduced-fat pizza cheese
• 100g thinly sliced 50% reduced-fat gluten-free mild Hungarian salami
• Fresh basil leaves, to serve

Step 1
Preheat oven to 230°C/210°C fan-forced. Using a fork, whisk warm water, yeast and sugar in a small bowl until yeast dissolves. Set aside in a warm place for 5 minutes or until foamy. Sift flour, baking powder, xanthan gum, salt and polenta into a large bowl. Add yeast mixture and oil. Mix until dough just comes together, adding an extra 2 tablespoons warm water if necessary.

Step 2
Grease two 20cm-round springform cake pans. Line base and sides with baking paper. Using lightly floured hands, press half the dough over the base of each pan and 1cm up the side. Spread tomato sauce evenly over each prepared base. Sprinkle with half the cheese. Arrange salami over cheese.

Step 3
Bake one pizza for 15 minutes. Sprinkle evenly with half the remaining cheese. Bake for a further 10 minutes or until base is golden and cooked through. Repeat with second pizza.

Step 4
Carefully remove hot pizzas from pans. Transfer to a chopping board. Sprinkle with basil leaves. Cut into slices. Serve immediately.

Baking has always been one of the biggest challenges to living a gluten free lifestyle. But with a recepie this delicious who says you have to compromise! For a choc-a-holic like myself, I thought these were so simple to make and were a hit even with my gluten loving friends.

So without further ado, below is the recepie for these delicious gluten free chocolate cupcakes I found on taste.com.au recently.

Ingredients

• 1 cup rice flour
• 3/4 cup cornflour
• 1/3 cup cocoa
• 1 1/4 tsp bicarbonate of soda
• 1 cup brown sugar
• 1 cup buttermilk
• 125g butter, melted
• 2 eggs
• 1 1/2 cups frozen raspberries
• Whipped cream and cocoa powder, to serve

Method

1. Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases.

2. Sift combined flours, cocoa and soda together into a large bowl. Stir in sugar.

3. In a jug, whisk together buttermilk, butter, eggs. Fold into dry ingredients. Add raspberries and lightly mix.

4. Spoon mixture evenly into patty cases until 2/3 full. Bake for 20-25 minutes, until cooked when tested with a skewer.

5. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. When ready to serve, slice tops off, top with cream, return tops and dust with cocoa powder.

You’re done. Let us know in the comments below what you think!

The Chicken Parmigiana is an absolute classic Australian dish. So for those of you who are looking for a gluten free alternative – here it is. Before I get started, this dish is from taste.com.au so you can go full the full recipe there – http://www.taste.com.au/recipes/27224/gluten+and+egg+free+chicken+parmigiana

Ingredients 

• 1/2 cup olive oil
• 3 garlic cloves, crushed
• 1kg vine-ripened tomatoes, chopped
• 3/4 cup fresh basil leaves, chopped
• 6 slices (250g) gluten-free bread, torn
• 1/2 cup gluten-free plain flour
• 1/2 cup reduced-fat plain yoghurt
• 4 (500g) chicken schnitzels (uncrumbed)
• 100g mozzarella cheese, grated baby spinach, to serve

Step 1

Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in 1/2 cup basil.

Step 2

Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt and pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.

Step 3

Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture and bread mixture.

Step 4

Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.

Step 5

Preheat grill on medium-high heat. Arrange chicken, in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach.

Jamie Oliver is back at it again, this time with a recepie for some amazing gluten free pancakes that I’m sure everyone will enjoy. The secret to jamie’s recepies is that there is no eggs in the recepie, instead he uses chia seeds to bind the mixture.

If you’re never used Chia seeds before preparation is easy – just soak them in water for 10 minutes and you’re ready to go! Without further ado, below are jamies recepies!

Below is simply a copy and paste from Jamie’s website so visit his page for all of the info: http://www.jamieoliver.com/news-and-features/features/gluten-free-pancakes/

VEGAN COCONUT AND BANANA PANCAKES

There is no egg in this recipe, instead I have used chia seeds to bind the mixture. Soak the chia seeds in water for 5-10 minutes, stirring a couple of times so the seeds don’t clump together. The seeds will actually take on the consistency of egg white. This egg replacement can also be used in cakes and muffins – 1 tablespoon of chia seeds soaked in 60 ml water is equal to one egg.

• 1 cup (85g) buckwheat flour
• 1/3 cup (45g) arrowroot
• 1/3 cup (50g) coconut flour
• 1 teaspoon baking powder
• 1/3 cup shredded coconut
• 1 small banana (100g), mashed
• 60g extra virgin coconut oil
• 2 tablespoons white chia seeds mixed with 125ml water
• 300ml coconut water
• extra virgin coconut oil, for cooking

Sift the buckwheat flour, arrowroot, coconut flour and baking powder into a bowl. Stir in the coconut. Make a well in the centre.

Whisk together the mashed banana, coconut oil, chia mix and coconut water.

Fold the wet mixture to the dry ingredients and mix until just combined.

Heat a little of the coconut oil in a non stick frypan, cook large spoonfuls of the mixture over a medium heat for 3 minutes each side or until golden. Transfer to a warm oven, keep warm whilst you cook the remaining mixture.

Serve the pancakes topped with slices of the butter and finish with a good splash of maple syrup

Serves 4-6 

SWEET POTATO & RICOTTA PANCAKES (WITH ORANGE MAPLE BUTTER)

These are hearty little numbers so bring your appetite to the table with you. Leave them to warm in the oven for about 15 minutes before serving, that way when you pop the butter on top in will melt and create a wonderful cardamom, orange-infused buttery sauce.

• 4 eggs, separated
• 1 ½ cups (375ml) almond milk
• 11/2 cups (130g) buckwheat flour
• 2 teaspoons baking powder
• 1/3 cup (25g) almond meal
• ½ cup (25g) quinoa flakes
• 250g ricotta
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 100g peeled sweet potato, grated
• 25g butter, for cooking
• maple syrup, for  serving
• Orange Cinnamon and maple butter
• 100g butter, softened
• ½ teaspoon cardamom
• 1 teaspoon grated orange zest
• 1 teaspoons maple syrup

Combine ricotta, egg yolks and almond milk.

In a separate bowl sift flour, baking powder and spices, stir in quinoa and almond meal. Make a well in the centre, stir in the ricotta mixture.

Whisk egg whites until stiff peaks form. Fold through the batter with the grated sweet pototo.

Melt butter in pan, cook 3 tablespoons of the mixture at a time to make large pancakes, cook for 3 minutes over a medium heat or until the underside is golden, turn and cook the other side for another 3 minutes. Transfer to a warm oven, keep warm whilst you cook the remaining mixture.

Serve the pancakes topped with slices of the butter and finish with a good splash of maple syrup

Serves 4-6