Help! Can you help me with a Gluten Free pizza crust using the ingredients I have...

[wy_kid_wrangler04]

We live an hour and a half from basically anywhere. Our little town does not have a gluten free selection to speak of. Here is what I have:

 

Brown rice flour

Tapioca Flour

Potato Starch

Bobs Red Mill All Purpose Gluten Free flour mix

Xanthan Gum

 

Then of course I have baking soda and powder and all the typical baking supplies!

 

I can't seem to find any with what I have. All I am finding includes millet flour, garbanzo bean flour. Can anything that I have be substituted for those?

 

TIA!

[KatA]

So I don't know anything about GF, but I like a challenge. :001_smile: Would this work?

 

http://www.bobsredmill.com/recipes_detail.php?rid=1426

[wy_kid_wrangler04]

So I don't know anything about GF, but I like a challenge. :001_smile: Would this work?

 

http://www.bobsredmill.com/recipes_detail.php?rid=1426

 

 

I didn't even think to look on the Bob's Red Mill site! DOH! Thank you so much :D

[Lisa in Jax]

Sure! Here you go:

 

Ginny Nehring’s Pizza Crust

Preheat oven to 400 degrees. Combine:

1 packet Red Star Bread Machine Yeast

2 t. sugar

1 ¾ c lukewarm water

 

In a separate bowl, combine the following dry ingredients:

 

¼ cup sugar

1 ½ t. salt

2/3 cup nonfat dry milk powder (Use Dari-Free powder if dairy is a problem, or skip it altogether)

2 cups Brown Rice Flour (I use Bob’s Red Mill, the recipe author uses Ener-G Foods brand)

2 cups Tapioca Flour (Ener-G Foods)

3 ½ t. xanthan gum

 

Blend dry ingredients, and dump into a mixer.

 

Add wet ingredients:

Add 3 eggs, one at a time

1/4c melted butter (I use ghee, to avoid casein)

Yeast water (should be foamy by this time)

 

Mix on medium speed for about 3 minutes.

The dough will be the consistency of thick cake batter, not bread dough – it’s very wet.

 

Spray a non-stick cookie sheet with non-stick spray. Place about ¼ of the dough on the greased cookie sheet. Sprinkle liberally with tapioca flour. Using your hands, gently pat the dough into the size and shape you prefer. Add more tapioca flour as necessary, so that the dough is not too sticky to pat out. Try to push the dough gently outward, not down, to thin it and even it out. (If you over pat the dough, it gets wrinkly and is less pliable when cooked.) If you prefer thick-crust pizza, allow the dough to rise before baking.

 

Bake at 400 degrees for 8-10 minutes. Freeze any crusts that you won’t use immediately.

 

When you’re ready to have pizza, take the crust out of the freezer, brush the edges with olive oil, add toppings, and bake at 400 for 8-10 minutes or until the cheese is melted/bubbly.

This same recipe will make rolls and fococcia, too.

For rolls, drop bun-sized portions of dough into a greased cookie sheet and bake for 8-10 minutes. I let mine rise for a while before baking, but it’s not necessary. (These can be done on a cookie sheet, but I used a popover pan to make rolls, and it worked well.)

 

For focaccia, add 2 T of fresh herbs (rosemary, oregano, basil, etc.), 1/2c finely shredded parmesan or cheddar cheese, 1/4t red pepper flakes and 2 cloves garlic (crushed) into the dough. Dump ¼ portion of dough into a brownie pan or pie pan, and allow it to rise awhile if preferred. Brush the dough with olive oil, then bake for 8-12 minutes at 400 degrees. If the dough needs more time to bake, poke a few holes in the dough and brush it with additional olive oil if preferred.

 

Crusts, rolls and focaccia will keep well frozen. It can be folded in half even after being frozen and thawed.