Category Archives: Appetisers / Snacks / Side Dishes

Gluten Free Dough Balls and Dough Sticks

I am -or was- utterly obsessed with dough balls and dough sticks.  Prior to my diagnosis, these beauties were the one thing I looked forward to whenever I ate out at various pizza establishments. So, when I was diagnosed with coeliac disease, like with so many other foodie delights, I had to say goodbye to the mighty dough ball and the dough sticks.

That was, until I made my first pizza dough the other day.

But before attempting to make a pizza, it was only a few weeks ago when I had a sudden urge and a overwhelming craving to make some warm dough balls. I thought I’d be extra adventurous and add some mozzarella to them too. All was going well…. until I finally bit into them. Blurgh, they tasted like I’d rolled up a ball of playdoh, baked it and ate it! It was hideously dry. 

I even pleaded for help on the ye old’ twitter land, and some people were telling me to not feel so disheartened as this was how gluten free dough balls tasted. I would have believed them if I hadn’t gone to Dough Pizza Kitchen and actually tried gluten free dough sticks for myself, that this was certainly not what gluten free dough balls/sticks tasted like.

But I assumed I would never make dough balls or sticks again, that was, until I made the pizza dough the other day that I thought about attempting to make them again, and surprise, surprise they came out tasting absolutely delicious. You can use these to dip into anything you fancy, my personal favourites are balsamic vinegar mixed with a little olive oil, hummus and garlic butter.

Method:

 

  1. Check and follow the ingredients and method for my first pizza dough up until number 5.
  2. Pre heat the oven for 200°C
  3. Lightly flour a surface and divide the dough into 6 balls
  4. For dough sticks, roll the ball on a floured surface until it represents a sausage shape 
  5. Bake in the oven for 15/20 minutes or until the dough balls/sticks have risen and browned on top.

Gluten Free Tomato Bruschetta Recipe

I know I may be blowing my own trumpet here, but I absolutly love these little gluten free bruschetta’s (pronounced “brusketta”). I first came across these gems, before my coeliac diagnosis, when I had tried them as a starter in an Italian restaurant and became scarily hooked on them. Sadly, I had to kiss goodbye to them as I felt I couldn’t have bruschetta because I couldn’t find any gluten free ciabatta.

That was until I came across DS Dietary Special’s White Ciabatta Rolls. They’re absolutely gorgeous, super soft, do not crumble, taste like the real deal and what’s even better, these beauties are widely available in most major supermarkets!

Although bruschetta is typically made using ciabatta bread, if you find it too difficult to find these gluten free, you can make bruschetta using any type of bread, as long as you toast the bread, rub a garlic clove on top and some olive oil. You can also add any topping you like, but for these, I used tomatoes.

Ingredients:

  • 1 gluten free ciabatta
  • 2 tomatoes [any variety!]
  • 1 garlic clove cut in 1/2
  • olive oil
  • salt & pepper to taste

Method:

  1. Pre-heat oven to 200 degrees
  2. Prepare the tomatoes by dicing them
  3. Add the diced tomatoes in a bowl, add a tablespoon of olive oil and salt and pepper to taste – set aside 
  4. Cut the ciabatta roll in half and place in the oven for 10 minutes. 
  5. Once toasted, rub the garlic clove on top and drizzle a teaspoon of olive oil on each bread. 
  6. With a fork, add the tomatoes to the toasted garlic ciabatta and enjoy your gluten free tomato bruschetta! 

Spiced Basmati Rice with Chickpeas

This is another dish my dad taught me to make. It’s so delicious and impressive that it’s hard to believe that it’s actually easy to make. It is quite time consuming [roughly an hour] but it is totally worth it. The dish can also be eaten as a main meal or along side any other Indian dish. Although it works out to be quite a ‘pan-full’ for just one person, the rice can be stored in the fridge and eaten the next day – for lunch or dinner.

Ingredients:

 

  • 7.5 fl oz/212.5ml Basmati Rice
  • 1/2 pint of Chicken Stock
  • A tin of Chickpeas
  • 2 pint of Water
  • 3 cloves of Garlic – finely chopped
  • 1 small Onion finely chopped
  • Teaspoon of Garam Masala
  • Teaspoon of Jeera
  • Teaspoon of Salt
  • 6 Cloves

 

Method:

 

  1. Wash the rice in several changes of water and then add 2 pints of water and leave it to soak for 30 mins then drain. 
  2. Over medium heat, in a large pan, fry the onions and garlic in some oil until they turn slightly brown 
  3. Add the garam masala, jeera, salt, cloves and stir 
  4. After a couple of minutes add the chickpeas and stir until all the chickpeas are coated with the spices 
  5. Add the drained rice and stir until all the rice is coated 
  6. Add the chicken stock and bring the pan to a boil [don’t stir] 
  7. As soon as it begins to boil, turn the heat down to its lowest setting and cover with a tight fitting lid 
  8. Let it cook for 25 minutes, turn off heat and fluff with a rock
  9. ENJOY!