Gluten free flour


Any tips for ratios using Gluten Free flour?
Am cooking for a coeliac and want to try & replicate the dough recipe as close as possible.
Thanks

Leigh M.
posted over 1 year ago

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That's a tough one. If you're looking to get a gluten-free pizza crust, it's possible to get a respectable one, but it won't be the same as a New York style pie or a Neapolitan pizza.

That said, two things to look into: First, cauliflower crust pizza. It's been a big deal for gluten free pizza eaters. The other is the Cooks Illustrated / America's Test Kitchen gluten free pizza crust recipe.

Of the two, I'd say the latter is going to be more geared towards producing a result that's along the lines of a "regular" pizza.

Also, I'm no expert, but the chances are, it's not just about a gluten free flour. You'll likely employ a number of ingredients to get to a place where you can have a crust that's close-ish.

The last thought is getting a gluten-free crust that's pre-made from Udi's or another brand that makes Gluten Free products. I haven't tried Udi's pizza crusts, but I have tried its loaves and was pleased. That said, I know of great restaurants that use Udi's crusts to make gluten free pizzas.

Hope this helps.

Raj

Thumb raji
Raj Irukulla admin
posted over 1 year ago


I have specific flour which is MFG here in Australia (www.wellandgood.com.au) which I've used there standard recipe suggestion before (also on website).
I think it'll just be trial & error for me in the flour to water % ratio until I perfect it!

When I do I'll be sure to share!
Thanks Raj

Leigh M.
posted over 1 year ago


Here's how it turned out.
Mild pepperoni, mozzarella, tomato base & fresh mint to serve

Medium img 5854

Leigh M.
posted over 1 year ago


Finished product. Happy wife, happy life!

Medium img 5857

Leigh M.
posted over 1 year ago


Looks great! How did it taste?

Thumb raji
Raj Irukulla admin
posted over 1 year ago


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