October 08, 2010

:QUEST FOR GOOD, EASY GLUTEN-FREE PIZZA DOUGH


My mission is to find a good gluten-free pizza dough that is good and doesn't have 4 million ingredients.  I conducted the first experiment this week.  Results are as follows: this first gluten-free pizza dough recipe had great flavor, some good sponge, but it dried the mouth.  Not bad for a first try.  But it's not there yet.  That would be too easy.  The ingredients were:
 INGREDIENTS:
Yeast Mixture:  
1 c. water, warmed
1 T. honey
1/2 T. cider vinegar

2 c. brown rice flour
1/4 c. garbanzo / fava flour
1 T.   potato flour
1 T.   Tapioca flour

I let it rise for 30 minutes, patted the dough out on a pre-heated pizza stone (sprinkled with cornmeal), lightly floured the dough slab and gently rolled it out the rest of the way.  I added toppings and baked.  the pizza was ready in 9 minutes.  The experiments continue for a simple, yummy, not-mouth-drying  gluten-free pizza dough.  It is time to investigate other cultures cuisines for flat bread made form gluten-free flours--polenta comes to mind.  The quest continues...

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