Author Topic: November 2010 Monthly Challenge: Other than Wheat Flour  (Read 4015 times)

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Offline DKM

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November 2010 Monthly Challenge: Other than Wheat Flour
« on: October 31, 2010, 11:30:44 PM »
Just a suggestion for the next monthly challenge; I'd like to see what everyone can come up with using different flours for pizza dough. For example, Bob's Red Mill makes everything from coconut flour to pea flour to potato flour.
I'm on too many of these boards


Offline Williamgag

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #1 on: November 03, 2010, 10:50:31 PM »
corn flour ?

Offline hotsawce

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #2 on: November 04, 2010, 04:40:52 PM »
Any flour/mix. Think along the lines of Villa Roma cracking the whole wheat pizza barrier! Include crumb shots  ;D

Offline Guts

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #3 on: November 05, 2010, 07:18:41 PM »
Has anyone made dough with Semolina flour? I'm trying to make some starter with some now, with my sour dough starter using semolina flour. Have no idea how it's going to work.
Guts/AKA/Kim
"Vegetarian - old Indian word for bad fisherman"

Offline Tscarborough

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #4 on: November 05, 2010, 09:30:49 PM »
I use 20% semolina in my regular dough, but have not tried going above 50%.

Offline Pete-zza

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #5 on: November 05, 2010, 10:25:28 PM »
Semolina is a flour made from durum wheat: http://en.wikipedia.org/wiki/Semolina.

Peter

Offline Guts

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #6 on: November 05, 2010, 10:47:01 PM »
So what you are saying / it will not make it's own yeast like the KASL flour I'm using now?
Guts/AKA/Kim
"Vegetarian - old Indian word for bad fisherman"

Offline Pete-zza

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #7 on: November 05, 2010, 10:49:50 PM »
Kim,

My comment was to suggest that semolina flour may not meet the requirements of the challenge.

Peter

Offline Guts

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #8 on: November 06, 2010, 02:46:14 AM »
OK I get it, (other than wheat flour) I'm just Forrest Gump stupid to day. Please excuse me.
Guts/AKA/Kim
"Vegetarian - old Indian word for bad fisherman"

buceriasdon

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #9 on: November 06, 2010, 09:46:27 PM »
Needs some work but I am very pleased with my zucchini pizza. I used masa(corn flour) with the zucchini, topped with oaxoa cheese and cooked squash blossoms.
Don


Offline Tscarborough

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #10 on: November 08, 2010, 09:40:44 PM »
Buceriasdon, I was thinking about using masa in combination with other flours myself.  Were you able to get some rise?  It looks like it.

buceriasdon

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #11 on: November 09, 2010, 07:37:22 AM »
Hi, I did use a little amount of double action baking powder. I realize it could be pointed out that this creation is a quiche not a dough as I used egg with the masa as a binder. I just don't have access to fancy flours here so this is what I came up with. Next time I will dehydrate the zucchini for a longer period of time.
Don


Buceriasdon, I was thinking about using masa in combination with other flours myself.  Were you able to get some rise?  It looks like it.

Offline DKM

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #12 on: November 10, 2010, 10:33:01 PM »
I just don't have access to fancy flours here so this is what I came up with.

That is what these challeges are about.
I'm on too many of these boards

buceriasdon

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Re: November 2010 Monthly Challenge: Other than Wheat Flour
« Reply #13 on: November 22, 2010, 05:26:57 PM »
I dehyrated some zucchini in my homemade dehydrator and then ground them in my FP as fine as I could. Coarse zucchini flour. Just that and water. As I rolled it out I had to repair some cracks with water. Some reduced tomato sauce and some mozz with basil for toppings. The texture was similar to a pita, but with a green taste. Hard to describe.
Don