Friday, 23 August 2013

Pizza Crust Recipe (Gluten-Free)


Another recipe created in an attempt to make gluten-free bread products that aren't pure refined starch.


125 ml rice, whole white
125 ml flax, whole seed
125 ml rice, whole brown
125 ml sorghum Flour
1/2 tsp xanthan Gum
1 tsp salt
1 tablespoon yeast
2 tablespoons brown sugar
190 ml water (warm)
2 egg
1/4 cup olive oil


First I ground my flax and rice in the Vitamix to start the flour mixture, and then mixed in the xanthan, sorghum, and salt.

In another bowl mix the sugar and warm water (41C to 46C) until the sugar is dissolved and then add the yeast.

In another small bowl beat the eggs together; once the yeast has begun rising stir in the eggs and olive oil and add to the dry ingredients.

Next, oil a loaf pan and place the dough in it. Like most gluten-free dough it will be too sticky to knead the way you would a wheat dough, but it should be nearly the same consistency at this point. If the dough is not too wet I sometimes use a sheet of parchment paper and a rolling pin to get my dough to a nice even thickness across the pan. You can also wet your hands to spread the dough, when your hands start to stick just wash and re-wet them.

Now, preheat your oven to 200C (~400F) and set the dough aside to rise for about 25 minutes.

Put it in the oven to bake for about 15 minutes. The crust should be cooked and starting to brown on the bottom. Time to dress it the way you like it.

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