FREE GLUTEN FREE THIN PIZZA CRUST RECIPE I have had many ask for these recipes as I discover my gluten free world. We have only been gluten free for a couple of months, but it was the best health decision for my family. I will be posting recipes here until I add a page on "My gluten free world". HERE is my original recipe that I created (Copyright Reserved...lol) with my "Kitchen Science Experiment". If you have ever had Palio's Pizza Gluten Free Crust, it is similar. Yes, there is Tapioca Starch in the mix. I prefer the mix because I do not like mixing flours...but, in the science of it, to replace the mix, you would have to play with the following ingredients in this order of amounts...
I thought about this list: Water, rice flour, brown rice flour, tapioca starch, potato starch, potato flour, organic extra-virgin olive oil, yeast, xanthan gum, pectin, sea salt. It is a list from a professional company HERE. I just had to get the proportions right. The secret ingredient here is PECTIN. That is the elasticity needed to hold the flours together without adding more xanthum gum. On the package, to get it to jell, it is a ratio of 1:5 (1 part pectin and 5 parts sugar). I did not use that ratio, but it worked anyway. Other recipes call for gelatin, but pectin is easier to find and I have it on hand. The experiment worked great! I can not bake....as a matter of fact, I detest it. But, my the results have made my family happy. If I think of it in terms of a science experiment, and let the children give their input and learn from the experience, it is not as bad for me.
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