Gluten Free Pizza Bases & Flatbreads - Allergy Friendly

Chewy bread with oh so satisfying pullapartedness and a oily, crunchy outer layer…I've salivated over the memory of it, enjoyed on a Friday night after work, alongside a pizza, way, way back in my butter and wheat eating days.  When the after effects of 'pizza night' made it loose it's appeal, I surrendered myself to the reality that I'd just have to go without.  Of course, I could have made it myself but, to be honest, back then, I didn't believe it would come up to scratch so I didn't bother.  Also, back then, I didn't cook.  I was a microwave queen.

A couple of weeks ago, I went to a Free From food show, and spotted one of the stands handing out small round pizzas to a very excited crowd. The fragrance of caramelised garlic and dough was blowing my mind.  I grabbed a slice. I encountered that familiar tug of war between teeth and bread.  It was chewy, with a gorgeously flaky crust, infused with garlic and sweet tomato sauce.  I was in HEAVEN!  

Just who were making this product…and how?! Please take a bow - Venice Bakery UK

The folks from this bakery have recently partnered with the, family owned, original bakery, founded in California back in the 50's. They made the outstanding decision to share their Coeliac (celiac) UK approved flatbreads and pizzas over here in Blighty.  And I am mighty pleased about that.

Gluten free

Wheat free

Soy free

Dairy free

Egg free

Corn free

VEGETARIAN & VEGAN friendly

Their products are also trans fats free, non-GMO, and are free from culinary gums and E numbers.  Are you falling in love yet?  I am!

They have a long shelf life. If you travel a whole bunch and, like me, pack a little pantry of food in your suitcase to tide you over until you track down the whole foods store, then these are perfect, too.  They are vacuum packed and last for 2 months.  And longer, if chilled or frozen.  

I smothered my pizza base in tomato concentrate, a grinding of black pepper and a few basil leaves. Nothing else.  The base is so nicely seasoned and flavoured, it is gorgeous as is, or with minimal adornment.  The flatbread I just drizzled in extra virgin olive oil, scrubbed over with a garlic clove, and topped with fresh rosemary.

Ingredients: Rice flour, tapioca flour, potato flakes, potato start, water, evaporated cane sugar, olive oil, fresh yeast & salt.

My only gripe is that the products contain sugar (for those of you who have not yet quit sugar then no need to worry) but according to Rachel of Freshly Baked sugar is not necessary to make bread, it just makes it prove more quickly but she thinks the flavour develops the longer the yeast gets to hang out.  I rarely eat sugar. It can knock me off balance. The way I see it is this, on occasion (keep it special) it is ok.  The fact that I have found a pizza base that is gluten free, trans fat free and vegan, is a bloody dream come true!  Also,  now I know it can be done.  I will try and replicate it when I get time.  But right now I don't have to as someone has done it for me.  This isn't your typical, 'make allowances because it's gluten free' product.  It is top notch.

It is sold to the UK online from Venice Bakery   3 x 5inch bases are £3.39.  They have an offer for a sampler pack for £10, saving of just under £5.  If you are in the US then you can order it from their Venice Bakery USA store online.

Have you come across any vegan and gluten free products lately, you want to tell us about?  Please let us know and click on the post a comment tab below.

Does Cheese Have To Be Made From Dairy to be good? Mozzarella Alternative. Free Of Lactose!

 
 I've been reviewing quite a number of vegan cheeses lately (I will include the links at the end of the article). Most, if not all, have been produced in the USA.  This cheese, MozzaRisella is made in Europe.  Italy to be exact.  I decided to try it for myself and chat with the guy who is bringing this dairy free cheese to Britain.

With zero cholesterol.  Lower in fat than dairy mozzarella.  It is better for not only those who eat a plant-based diet but also those with lactose intolerance, or those wishing to eat healthier.  It is true of any cheese though.  Moderation.

It is more expensive than dairy based www.galbani.co.uk  But, allergy free food, when first to market are usually more expensive. However, they are usually also have more of an artisanal quality.  Quality ingredients, respecting nature.

Cheese is often sited as the sticking point from a animal based diet to plant-based one.  So, in my mind, the more plant-based cheeses I can write to you about the better.  Once you've opened the portal to vegan cheese, you quickly step out of any incorrect assumptions about dairy being the only way to make cheese and expand your experience to differing ingredients, much like when you first heard about goats cheese, right?!

So, what's it taste like? Does it stand up to the flavour test?

MozzaRisella comes in three guises.  

Original - a firmer cheese, similar to mozzarella, light and creamy, but not quite as cool and silky.  It found it's niche, paired with fresh basil and vine tomatoes. I crumbled some on one of my gluten free pizza crackers, tore off a few basil leaves and cut heirloom toms and finished with a light drizzle of olive oil.  Scrumptious!

SmokeyRisella - infused with turmeric for a smokey flavour.  I admit I just sliced, and ate!

CreamyRisella - like a smooth cream cheese, with a hint of tang.  I wondered if it would make a good gananche (mini chocolate bites were just cooling from the oven at the time) incorporated naturally sweet carob flour, a dash of agave nectar, vanilla seeds and a pinch of salt and whipped with a spatula to create a simple ganache for mini, chocolate bits.  Incredible!

They all melt too!  Check out their really cute video

CreamyRisella dolled up as a tantalising ganache, sat atop a mini bite.

So, I wondered just how they managed to make cheese from rice.  In their own words, here is how…

By following the natural rhythms of germination we activate the seeds of brown rice (only Italian origin) in spring water flowing at 600m above sea level in the heart of Lessinia Park - Piccole Dolomiti. In this stage, when the buds are at their maximum vitality, we transform the germinated brown rice in a delicious and balanced ”vegan milk” thus achieving the BioSuRice: laboratory tests confirm the presence of precious and balanced nutrients in germinated brown rice, useful for people wellness. It is, among vegan drinks, the most similar to breast milk.

INTERVIEW!

I wanted to find out more about the people behind MozzaRisella.  I told them of my curiosity and this is what Mauro, at London HQ, had to say.

'Basically , a cheese producer (of three generations) in Italy, was vegetarian, and was becoming vegan.  He was looking for an alternative and he met a dynamic young company specialised in germinated whole rice milk. which had just invented what we call MozzaRisella Today.  The two put their heads together.  It took another year before arrive to create the MozzaRisella.  The project has started and is growing. He still producing cheese back in Italy, as you cannot stop a business in a day and unfortunately the non vegan are still more than us vegans.  But they are conscious of what they started is the future, and they are looking to stop their cheese production as the MozzaRisella production will increase'. 

At the beginning, MozzaRisella was only a vegan cheese substitute for pizza (this was the concept) but later they discovered that in the organic and natural shops in Italy, there is more and more demand for vegan products, not as much as Germany or England, but is growing a lot, and they found support from many people and associations.  Mauro Vendramin, a Venetian and the UK distributor, has known the producer  (Alessandro Menegon) since he was 15.

'two years ago  he came to see me in London with the prototype of Mozzarisella.  To be honest I could not believe it! I decided to help them creating the brand and the marketing. So in the end at the base of the project, some vegan and vegetarian, young entrepreneurs, (including some volunteers) and lot of friendship has bought about MozzaRisella today. 

In times of climate change, land shortage, obesity and heart disease, it is good to see another sustainable food product on the rise.  Try it.  Or maybe you have already?  Let us know.  Click on the comments link below.

other cheese reviews by A Vegan Obsession:  Dr. Cow  Cheese Making Workshop 

Para mis amigos italianos .. aquí es donde usted puede conseguir MozzaRisella en Italia!