I'm trying to make a yeast-free, no-gluten pizza dough for a friend who basically can eat neither, but loves pizza. The last try included water, rice flour, olive oil, salt, baking powder and guar gum, and although it was better than previous attempts (the dough held together after baking, and didn't turn into a giant crispy cracker) it was still not chewy and crisp as a traditional pizza would be. I'm not expecting a result that perfectly mimics traditional recipes (where gluten and yeast are involved), but would like to know if anyone has tried other flours and yeast replacements that can create a stretchier dough that will result in a crispy yet chewy dough?
Yeast definitely adds a lot of the classic "pizza dough" flavor, so you'll be missing that. However, you can still get some rise in the dough using baking powder, salt, and oil (2 teaspoons baking powder, 1 teaspoon salt, and 1/4 cup oil to roughly 2 cups of "flour" in your recipe). It sounds like you already tried that route, though.
But you also need the gluten free part, which is tricky. Have you tried a cornstarch and rice flour recipe yet?
I've tried making pizza crust w Garbanzo bean flour (Besan or Gram flour) with some success. Starting w a recipe similar to this: Chick Pea Tortillas. Leave the fried onions in, and add some olive oil. Fry until nicely browned, and use as crust for pizza. First time I tried, I left the batter too thick, and pizza was overly bready, almost pancakish. Up'd the water on second try and result was crispier, but too flimsy. Perhaps an egg. and some spicing? Haven't tried adding baking powder to the thin batter, but it seems there might be a workable recipe in there somewhere.
I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza dough mix, which has a bit of xantham gum in it, and serval kinds of flour (rice flour, tapioca, flour, corn flour, etc). The dough itself was difficult to work with, a bit crumbly, and not as stretchy as I would like. I know that the "stretch" I'm talking about truly come from gluten, but is there anything I can add, to help with the consistency? The flavor was perfect, and the calzones were
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally Flour-Free Baking" which had as ingredients: 140g butter, 215g sugar, 2 eggs, 75g ground almonds, 4 tablespoons of cocoa powder, 200g chocolate, 85 g walnuts, 1/2 tspn of vanilla essence and 50g choc... nature of the recipe is a plus but not vital. If I can get a plausible sugar-free brownie working then I can worry about the flour later.
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together
I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, but most takeaway pizza places do something similar. The base is usually covered in quite a bit of cornmeal. I have tried all sorts of ways, plain flour, strong bread flour, extra strong bread flour... and stretchy nature of a typical takeaway base. I do not have a pizza oven, my oven can only reach a maximum of 250C. So does anybody know the secret to a good takeaway style base?
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my wife has just about everything EXCEPT that. She has: corn, oat, potato, rye, sorghum, soy, and tapioca flours. Which of these (if any) can I substitute for white rice flour? Or should I just go out and buy some? For posterity, the recipe is: 1 (7.5 ounce) package Chebe Original Bread Mix (not Pizza Mix) 1 cup white rice flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup water plus an additional tablespoon or two, if needed
I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl... that would cause my crust to be tough? The dough is stiff and is difficult to work with when I remove it from the refrigerated proofing box. It's elastic like. This is frustrating because I owned a pizza shop a year ago; I had a recipe from New Haven and my crust was perfect: light, airy and crispy. I now reopened in a new location with a different oven and I'm still using my old recipe
I have seen recipes for gluten free American style pancakes, and suppose that they turn out OK as long as they contain something which keeps them from falling apart. But I was wondering if I can make gluten free palatschinken or crepes. I am reluctant to just use some gluten replacement like starch and non-wheat flours, because it won't bind the crepe together. And I want the result to be like a real crepe - very thin, and flexible enough to be rolled. Does anybody have experience with gluten-free crepes? Do they work? If yes, how are they made, what should I pay attention to?
, a sauce layer, a cheese layer and a sprinkling of either sausage or peperoni cubes. I can handle all the other layers but I know the doughs that I normally use for my various pizza applications aren't going to replicate the base layer of this "pizza". It wasn't very crisp and it didn't rise very much and it wasn't very chewy. This leads me to believe that there should be little yeast, and the flour shouldn't be to hard, but beyond that I'm kind of lost here. Please understand that I am NOT looking for a true pizza dough here. It should still be white and pliable when the toppings are finished
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising. Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure... should I leave it in the fridge first? Or, is it better left somewhere warm through the entire defrost to help fire up the yeast? Or have I "done it wrong" and may as well dump this particular piece?