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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