It has been brought to my attention that I made what could only be described as a monumental error in the recipe for the pizza bases which I posted yesterday.
There were 2 lines which were different quantities of olive oil – one line should have read ‘warm water’. This has now been corrected and I sincerely hope that no-one has made it from the original copy.
Secondly, in response to a comment on the post I will explain a little about psyllium. Yes, it is a laxative but that is not the reason for using it in the pizza bases. As Monica Topliss, the author of the recipe book explains, it is the ‘secret ingredient’ in many of her gluten-free recipes as it provides the elasticity that is lacking with the absence of gluten. Using this theory I have managed to successfully make my own gluten-free pasta. Psyllium is also purported to assist in lowering cholesterol levels. Here in Australia it is readily available in supermarkets and health food shops.