Long time no post
I haven't been on this forum for years. I was diagnosed with celiac disease a couple of years ago, which put an abrupt end to my enjoyment of regular pizza (celiacs cannot consume even the slightest amount of gluten, which is in all non-gluten-free flours).
However, I'm trying to replicate a delicious gluten-free crust I found. It's made by "Still Riding", and distributed throughout the US to pizzerias so that they can make a 12" gluten-free pizza (hopefully with appropriate safeguards to prevent cross-contamination of regular flours in the oven). On a recent trip to the States from Canada, I sampled the crust, and it's great.
But the crust isn't available here in Canada. So, I'm left with only one option--to try to replicate the crust as best I can at home. And I'm hoping others here with experience in reverse-engineering recipes might be able to help me (that was never my strong point in pizza-making).
So here's what I've got so far. The page describing the crust and its ingredients is here:http://www.stillridingpizza.com/Ingredients.aspx
The ingredients are as follows (I don't think they're in "most to least" order):
- Bean Flour
- Rice Flour
- Tapioca Flour and Starch (I think tapioca flour and starch are the same thing)
- Xantham Gum
- Cider Vinegar
- Canola Oil
Now, the website says that an entire 12" crust is about 300 grams (actually 304, to be precise, but I think for reverse-engineering purposes we can safely just round it off to 300). There is some nutritional information that gives clues to what the amount of some of the ingredients might be. For instance, it says that there are 4.6 grams of "sugars" per 100 grams. I'm guessing that means that I should have about 15 grams of sugar for an entire crust, or about 4 teaspoons (which sounds about right). Here's the list:
All Results Reflected Per 100 Grams Value
Protein 9.9 g
Carbohydrate (Total) 50.8 g
Fat (Total) 4.3 g
Moisture 32.8 g
Ash 2.2 g
Calories from Fat (39)
Saturated Fat 0.4 g
Trans Fat 0.0 g
Dietary Fiber 4.5 g
Sugars 4.6 g
Sodium 558 mg
Calcium 21 mg
Iron 1.16 mg
Vitamin C 0.0
Vitamin A (international units) 5
Going by all this, and using what I remember of my experience making normal pizza crusts in terms of the usual proportions of ingredients, this is what I've got so far as the amount of the various ingredients I need to make an entire 300-gram pizza crust:
Flour (Bean + Rice + Tapioca): 200 grams
Water (figured from "moisture"): 100 grams
salt (figured from "sodium"): approx 1.6 grams (equals 1/4 tsp)
xanthan gum: ?
Canola oil (figured from "fat"): 13 grams (equals 1 Tbsp)
Cider Vinegar (figured from other GF pizza recipes, not that important an ingredient): 1 tsp
Egg: 1 egg yolk (standard for just about all gluten-free recipes)
I haven't yet figured out how much yeast/xanthan gum needs to go into this...not entirely sure how to calculate it. Also, not sure if my assumptions on my other calculations are correct. Where's Peter?
Also, I'm going to need to try to figure out the relative proportions of the bean/rice/tapioca flours. I've usually seen it as 1:2:1, but maybe there's a way to actually figure it out (based on, say, the protein content per the ingredients list). I'm not sure how to do that though. Any suggestions on that score would be very welcome.
I'm hoping this thread becomes a source of info for other celiacs, or for people who want a gluten-free crust, so that we can achieve the best possible gluten-free pizza crust (it is EXTREMELY difficult to get a good gluten-free pizza crust, for obvious reasons). Thanks!