Grass Roots Bakery Gluten-Free Pizza Base Mix

Grass Roots Bakery Gluten-Free Pizza Base made by The Fat Foodie

A while ago I was contacted by FODMarket to see if I would like to choose some of their low FODMAP products to taste test. I jumped at the chance and one of the items I asked for was their gluten-free pizza base mix that’s made by Grass Roots Bakery.

Grass Roots Bakery Organic Gluten-Free Pizza Base Mix

(I should note that aside from getting the free product I have no affiliate links with FODMarket and they’re not paying me to promote this product either.)

I made homemade pizzas last night using this pizza base mix and I’m not kidding, they were incredible! Even my pizza-loving, non-gluten-free eating step-son thought it was a ‘normal’ gluten pizza!

Although the taste of the pizza base dough itself is very nice and has the flavour of a standard pizza dough, I think its real strength lies in the texture of it because it manages to replicate the soft elasticity of gluten dough. This gives the pizza the real ‘chewy’ texture you expect from a quality dough and means that it doesn’t have the grainy texture that so many gluten-free pizza bases do.

Hand on heart, this is without doubt the best gluten-free pizza base I’ve ever eaten (including my own homemade dough made with gluten-free flour).

Since eating it my scientist brain has been wondering if it’s the blend of potato, tapioca and quinoa flour that makes it so light or whether they use more xanthan gum than I normally do, which would make it more pliable. Whatever the ratios, I’d pay good money to own the specific recipe they use!

Speaking of money, at present the Grass Roots Bakery Gluten-Free Pizza mix costs £3.99 from FODMarket which in my eyes is an absolute steal because it makes six 6″ pizza bases or three 12″ bases. That’s good value in my book for such a good quality product!

At the time of writing this review I’ve got the Grass Roots Bakery Gluten-Free White Bread Mix from FODMarket in my breadmaker and I’ll let you know my thoughts on it as soon as I can. I can’t wait to taste it!

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Cod and Potato Traybake (serves 4)

Cod and Potato Traybake by The Fat Foodie

This Cod and Potato Traybake is one of those all-in-one traybake dinners that are really handy for weekday meals. Aside from prepping the vegetables there’s actually very little work involved in making it because the oven does the work for you.

I like to use cod for this traybake because it holds its shape well upon cooking and I feel that the delicate flavour of the fish allows the vegetables to sing, but feel free to substitute cod for any other fish you prefer.

I sometimes feel a bit bored with eating meat throughout the week, so a meal based around fresh fish makes a delightful change. Particularly one which is so easy to make!

I use a mixture of new potatoes, bell peppers and tomatoes for my roasted vegetables, but you could add other vegetables to suit your own tastes too. For example, whole broccoli florets and green beans are very tasty roasted (both are low FODMAP up to 75g per serving) and I never tire of the natural sweetness that can be found in roasted carrots.

I like to make a quick tartare sauce to accompany my traybake which is simply made by mixing chopped gherkins and capers into mayonnaise and then squeezing a little lemon juice into it. A sprinkling of dill never goes amiss in the mayo either.

If you’d like a low FODMAP fish dish for dinner I’d highly recommend this Cod and Potato Traybake. It’s tasty, filling and can be made in under an hour. What more could you need during the week?


600g new potatoes (thinly sliced or diced)

1 red bell pepper (cut into bite-sized pieces)

1 green bell pepper (cut into bite-sized pieces)

4 tbsps green spring onion tips

4 common tomatoes (diced)

4 tbsps olive oil

1 lemon (sliced)

4 cod fillets


Preheat your oven to 200C/180C Fan/400F/Gas mark 6 and have a large baking tray to hand.

Prepare the vegetables as directed and then coat them in the oil and season with salt and pepper.

Roast the vegetables for 35-40 mins until the potatoes are soft and then place the cod fillets on top and sit the lemon slices on top of the fish.

Bake in the oven for 6-8 mins until the fish is cooked to your liking and then serve.

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Chicken Coconut Curry (serves 4)

Chicken Coconut Curry by The Fat Foodie

Some time ago I’d been visiting my young granddaughter and needed to make her some dinner. Her Dad always has a brilliantly stocked pantry that’s full of herbs and spices and he’d also left plenty of healthy and nutritious ingredients in the fridge too, so after assessing what I had to play with I came up with this Chicken Coconut Curry.

This Chicken Coconut Curry was going to be served to a toddler therefore, it couldn’t be too spicy overall, so I made it a creamy and aromatic curry instead. It’s delicately flavoured with mild garam masala spice and toasted cumin seeds, all of which is enhanced by the warming effect of fresh ginger.

This Chicken Coconut Curry makes a delicious dairy-free alternative to traditional cream and ground almond-based kormas, but without the horrible effects it has for IBS sufferers. It’s light, fresh and very delicious.


3 chicken breasts (diced)

1 tbsp oil

1 tsp cumin seeds

2 tsps garam masala

The seeds of 6 cardamom pods (husks discarded)

20g fresh minced ginger

30g green spring onion tips

60g mangetout (cut into bite-sized pieces)

100g tinned baby corn on the cobs (cut into bite-sized pieces)

240ml tinned coconut milk

160ml lactose-free cream or non-dairy cream

2 tbsps cornflour mixed into 2 tbsps cold water

1 low FODMAP chicken stock cube

Rice (to serve)


Heat the oil in a saucepan over a medium heat and add the spices and fry for 2-3 mins to release the aromas.

Add the diced chicken and fry for 6-8 mins before adding the coconut milk, cream, stock cube and vegetables. Simmer until the chicken is fully cooked.

Add the cornflour mixture and stir through until the sauce has thickened. Serve with boiled rice.

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Sausages and Mash (serves 4)

Sausages and Mash by The Fat Foodie

Sausages and Mash by The Fat Foodie

For all that I enjoy cooking new and interesting meals, sometimes it’s the simple old favourites that really hit the spot. One meal that undoubtedly falls into this category is sausages and mash.

A while ago I bought a pack of really good quality gluten-free butchers sausages from Marks and Spencer, but I froze them because the weather was too nice at the time for a hearty dinner such as sausages and mash. However, the leaves on the trees are not only starting to turn colour on the branches, they’re voluntarily free-falling to the ground to be crunched underfoot as we move throughout our day. This, to me, means it’s time to start revisiting classic recipes which have seen our elders through the cold, but cosy, evenings of autumn.

My initial plan for the sausages had been to slice them and put them through a pasta dish, but when I remembered that I still had some of my home-grown potatoes to use up I decided to make sausages and mash. As much as I adore good, lightly whipped mashed potato with a generous quantity of butter lovingly folded through it, sometimes it needs to be made a little bit more exciting so when I realised I had a leek in the fridge I figured it’d go very nicely with the mash. And the use of the green tips of spring onions instead of a normal white onion also added a sharp sweetness to the mash which complemented the green tips of the leeks.

Sometimes it’s easy to overlook the old meals our elder family members cooked for us in the past, but I think they’re just as important to our approach to food as trying new recipes from countries far away from our own. These ‘classics’ help us to retain our link with our past, both in terms of our forebears and the landscape we lived within, and I’d even go so far as to say that I think they can contribute towards our sense of self. I, for one, know that my grandmothers will be looking down and heartily approving of my offering of a sensible plate of sausages and mash with rich gravy.


8 gluten-free sausages (or, if you’re feeling particularly bold, you could even make your own with a homemade sausage maker!)

1 bag of new potatoes (cut into equal sized pieces)

50g green leek tips (thinly sliced) – only the green tips of a leek are low FODMAP

30g of green spring onion tips (thinly sliced) – only the green tips of a spring onion are low FODMAP

1 tbsp. vegetable oil

Salt and pepper

60g butter (or non-dairy version)

A splash of rice milk

Gluten-free gravy granules

40g celery (finely sliced)



Preheat the oven for your sausages.

Put your potatoes in a large pan of salted water and bring to the boil.

While the potatoes are boiling put the leek greens and spring onion tips in another pan along with the tbsp. of oil and gently cook until soft.

Place your sausages in a baking tray, add the celery and a little water and cook the sausages in the oven until done.

When your potatoes are soft drain them. Mash the potatoes and then add the leek and spring onion mix along with a generous amount of butter and a splash of rice milk to it. Mash it all together and then taste it, adding salt and pepper and any more butter if you’d like.


Make a jug of thick gravy and add the celery that cooked alongside the sausages (and the sausage juices too, if you’re feeling naughty!)

Serve a nice big dollop of creamy mash on each plate with a couple of sausages and a generous drizzle of rich gravy. I’d recommend a little spoonful of sharp wholegrain mustard on the side too.






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