Author Topic: building strength of 'high gluten' dough in gluten free?  (Read 3545 times)

0 Members and 1 Guest are viewing this topic.

Offline yetiboy

  • Registered User
  • Posts: 5
Re: building strength of 'high gluten' dough in gluten free?
« Reply #20 on: January 21, 2014, 08:59:38 AM »
If I'm reading you correctly, are you simply asking how to make a good gluten-free pizza?  If so, google is your friend :)  There are tons of websites with a variety of recipes, and you can take your pick of which ones you like.  I personally have had pretty good luck with this one:

http://cymry-pa.blogspot.ca/2011/01/new-year-new-kitchen-adventures.html

I'd love to take a look at this recipe, but apparently the blog is invite only - any chance of having it posted?

brad


Offline communist

  • Registered User
  • Posts: 483
Re: building strength of 'high gluten' dough in gluten free?
« Reply #21 on: January 21, 2014, 09:19:54 AM »

After trying nearly every G-F flour I could and growing the usual sourdo.com italian cultures for the past year I have settled on King Arthur G-F flour.

I did try Bob's Red mill g-f and it was so so.  Several have recommended KA.  I  will try that next.  Do you par-bake the crust in the oven first or do you slide it right into the Blackstone? If you do, the dough is quite sticky - what do you dust your peel with?  Thanks  Mark

Offline misterschu

  • Registered User
  • Posts: 200
Re: building strength of 'high gluten' dough in gluten free?
« Reply #22 on: January 21, 2014, 09:28:37 AM »
I've had the thought for a while but havent gotten to trying it.. Injera, the traditional Ethiopian bread, made of Teff flour has a pretty gluten-y structure to it.. more than any other gluten free bread I've had.  I've converted a jar of my Ischia starter to gluten-free, pure teff and have used it to make injera, but haven't tried to make pizza with it.  My thought would be to layer a couple injera and give it a quick broil to heat the toppings.

Offline red kiosk

  • Registered User
  • Posts: 225
  • Location: Metro Chicago
  • I Love Pizza!
Re: building strength of 'high gluten' dough in gluten free?
« Reply #23 on: January 22, 2014, 03:59:27 PM »
I did try Bob's Red mill g-f and it was so so.  Several have recommended KA.  I  will try that next.  Do you par-bake the crust in the oven first or do you slide it right into the Blackstone? If you do, the dough is quite sticky - what do you dust your peel with?  Thanks  Mark

Mark,

I too am going to give the KA GF flour a try.

Before I started using the SuperPeel Pro and WFO SuperPeel for my Gluten-Free pizzas, the launches were hit and miss even with LOTS of GF flour on the peel. Then the resulting build-up of burnt flour on the hot stone, affected the taste of the pizza and the baking surface of the stone. Do yourself a favor and get a SuperPeel if you are going to be making GF pizzas. You can easily pick up a fully assembled pizza with only the GF flour rubbed into the linen cloth and launch it directly into the Blackstone. The WFO SuperPeel has a long handle and is better suited for the Blackstone. With a little practice you can launch the pizzas without the cloth ever touching the hot stone. I keep my cloth fully impregnated with GF flour and that is the only thing that ever darkens from the heat. After washing it, the linen belt looks almost new. You can form the dough nice and thin with somewhat of a corniche, assemble the pizza and then easily pick it up off your counter and launch it. Everything about GF pizza dough is a PITA to work with anyway, using the SuperPeel is the least hassle to get it into the Blackstone oven. YMMV and hope this helps. Take care!

Jim

The pathologically precise are annoying, but right!

Offline pantalones

  • Registered User
  • Posts: 24
  • Age: 38
  • Location: Portola Valley, CA
    • my website
Re: building strength of 'high gluten' dough in gluten free?
« Reply #24 on: January 22, 2014, 07:11:29 PM »
I did try Bob's Red mill g-f and it was so so.  Several have recommended KA.  I  will try that next.  Do you par-bake the crust in the oven first or do you slide it right into the Blackstone? If you do, the dough is quite sticky - what do you dust your peel with?  Thanks  Mark

A bunch of replies in one:

Bob's red mill is inferior, I don't know how anyone thinks this is even remotely close to K-A. The gum in the flour is noticeable and artificially chewy. Not worth it for stretchiness if that's the outcome.

Par-bake, no, here's what I do:
  • explore many versions of ferment vs cold ferment, lots of different paths. eventually get to a ball of dough on a counter ready to be made into a pizza
  • flour board with g-f flour and thumb out into a crust
  • pick it up with a superpeel
  • dust my wooden peel with cornmeal (or flour, but i am starting to like cornmeal as a neutral medium for reducing friction
  • use the peel plus a bbq spatula to get the pizza back off the stone

the oven destroyed my superpeel cloth the one time it touched the stone. I haven't gotten as skilled as red kiosk with it. :)

agreed 100% that everything about G-F flour is a PITA. :)
« Last Edit: January 22, 2014, 08:57:19 PM by pantalones »

Offline red kiosk

  • Registered User
  • Posts: 225
  • Location: Metro Chicago
  • I Love Pizza!
Re: building strength of 'high gluten' dough in gluten free?
« Reply #25 on: January 22, 2014, 08:51:48 PM »
I haven't gotten as skilled as red kiosk with it. :)

One day my wife walked in on one of my many practice launches I was doing with a 12" diameter piece of 1/8" sheet silicone into a cold Blackstone with my new WFO SuperPeel. You don't want to know what she said!  :-D

Jim
The pathologically precise are annoying, but right!

Offline communist

  • Registered User
  • Posts: 483
Re: building strength of 'high gluten' dough in gluten free?
« Reply #26 on: January 23, 2014, 09:08:41 AM »
Jim/pantalones, thanks for the helpful information :D   Mark

Offline chasenpse

  • Supporting Member
  • *
  • Posts: 363
  • Location: New York
    • Battle Hill Media
Re: building strength of 'high gluten' dough in gluten free?
« Reply #27 on: January 23, 2014, 09:46:40 AM »
Have you tried implementing xanthan gum? It's supposed to help out with the binding and thickening of the flour, since there's no gluten to give it structure otherwise.
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline red kiosk

  • Registered User
  • Posts: 225
  • Location: Metro Chicago
  • I Love Pizza!
Re: building strength of 'high gluten' dough in gluten free?
« Reply #28 on: January 23, 2014, 10:05:49 AM »
Have you tried implementing xanthan gum? It's supposed to help out with the binding and thickening of the flour, since there's no gluten to give it structure otherwise.

Many of the GF multipurpose flours have xanthan gum listed as one of the ingredients, I know Caputo Fiore-Glut did. If the KA GF doesn't, I would recommend adding some to the recipe. Most GF baking recipes call for some if it is not already present in the flour mix. Take care!

Jim

The pathologically precise are annoying, but right!

Offline yetiboy

  • Registered User
  • Posts: 5
Re: building strength of 'high gluten' dough in gluten free?
« Reply #29 on: March 08, 2014, 10:39:47 AM »
Since this thread is active and both are mentioned, I'm hoping someone can help out.

Does anyone have any idea where/how to get either KA Gluten Free or Caputo Fiore-Glut in Canada? In both cases, the best I've been able to find is in the $35-$45 range for shipping into Canada for a $14, 2.2lb bag which is absolutely ridiculous. I've just tried using Robin Hood all-purpose and it was absolutely awful (not really a surprise, really).

brad


Offline Marko

  • Registered User
  • Posts: 11
Re: building strength of 'high gluten' dough in gluten free?
« Reply #30 on: July 20, 2014, 04:17:21 PM »
Great thread guys!
I'm wondeing if I can get a decent result without a starter. I have to get something down in less than a week. I cannot find a GF sourdough starter or get one going that fast! ;)
Is there a recipe that works using fresh yeast or ADY?

Thanks,
Mark

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: building strength of 'high gluten' dough in gluten free?
« Reply #31 on: August 05, 2014, 02:06:47 AM »
Marko,

No..
pm me.
Dood
« Last Edit: August 05, 2014, 02:08:31 AM by doodneyy »

Offline doodneyy

  • Registered User
  • Posts: 69
  • Location: Seattle
Re: building strength of 'high gluten' dough in gluten free?
« Reply #32 on: August 05, 2014, 02:07:51 AM »
Yetiboy,

pm me
I will bring some up.
Dood