Pizza Base

Ingredients:

1 cup warm water (250ml)
½ cup maize corn flour (70g)
¾ cup rice flour (135g)
½ cup potato starch (85g)
⅓ cup Orgran GFG (50g)
1 tsp. raw sugar (3g)
½ tsp. salt (2g)
3 tbs. vegetable oil
1 sachet (Tandaco) dry yeast (7g)

Method:

1. Mix dry ingredients including yeast in a large bowl
2. Add warm water and mix to form a soft dough
3. Knead until the dough is smooth and elastic
4. Cover the dough and leave in a warm place to rise for approximately 20 minutes
5. With oiled fingers, pat the dough onto pizza tray to form base
6. Bake for approx. 10 minutes or until light brown.

Top

Preparation:

Preheat oven to 180 ° C (355 ° F)
Lightly grease pizza tray

Mushroom Ravioli

Ingredients:

Pasta:

1 cup & 3 tbs. & 3 tsp. cold water (310ml)
1 cup maize corn flour (140g)
1 ⅓ cup & 2½ tsp. rice flour (230g)
½ cup & 1¼ tbs. Orgran GFG (80g)
1 tbs. olive oil

Filling (optional)

1 ¼ cups gluten-free, fresh breadcrumbs
3 tbs. olive oil
1 chopped garlic clove
450 g mushrooms (finely chopped)
30 g dried porcini mushrooms (soaked, drained and finely chopped)
Pepper & salt (to taste)
50 g grated Parmesan cheese
2 fresh eggs
2 tbs. freshly chopped parsley

Method:

To make the filling (optional):

1. Heat olive oil in a large saucepan.
2. Add garlic and mushrooms.
3. Cook over high heat, stirring, to brown the mushrooms, then reduce the heat and cook for 10 minutes or until the mixture has decreased in
volume.
4. Remove from the heat and add pepper and salt.
5. Stir in the porcini mushrooms, breadcrumbs, parmesan cheese, eggs and parsley.
6. The ingredients should form a moist paste.
7. Place in a refrigerator while you make pasta.

To make pasta:

1. Sift all ingredients into a mixing bowl.
2. Make a well in the centre.
3. Add 1 tablespoon of oil.
4. Using your hands, gradually pour 1¼ cup (310 ml) of cold water and stir to make a firm, but not sticky dough.
5. Knead the dough until it is smooth and elastic. (The dough should still be firm).
6. Add a little extra rice flour if the dough becomes too sticky, or add extra water if the mixture is too dry.
7. Cut the pasta dough into eight equal pieces and roll each out separately on a slightly floured surface. (The dough should be thin but not transparent).
8. Use a serrated 5-7cm biscuit cutter (for big or small size ravioli) to stamp out rounds of dough.
9. Place 1-2 heaped teaspoons of filling in the centre of half the round, place the remaining round on top.
10. Press the edges firmly together to enclose the filling and to thin the double layer of dough slightly.
11. To use in the next couple of days: carefully pull the ravioli apart and toss with the flour. Place in a single layer on a plate in the fridge.
12. Repeat with the remaining dough and filling.
13.Working in batches, lower ravioli into salted boiling water and cook for 13-15 minutes after they rise to the surface, then drain in a colander and keep warm.

Top