Author Topic: building strength of 'high gluten' dough in gluten free?  (Read 5416 times)

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Offline red kiosk

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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

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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

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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

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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

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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

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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

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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

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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


 

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