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  • #1 by ruoccop on 21 Jun 2019
  • Hello, like a lot of you, I'm using Fiore-Glut, but still experimenting with the right ratios (big thanks to RedKiosk and Doodneyy).

    Anyway, my question:

    Has anyone frozen their GF dough?
    Did you have any problems thawing and turning it into a pizza?

    Thanks!
     
  • #2 by ruoccop on 02 Jul 2019
  • Okay, no takers, so i tried this myself.


    No problem.
    I let the dough rise and then froze it.
    Thawed it in the fridge, let it sit out for a couple of hours to get to room temperature and I was good to go.


  • #3 by TXCraig1 on 02 Jul 2019
  • i tried this myself.

    When it comes to pizza, this is almost always the right (and best) answer.
  • #4 by andrea85 on 14 Jun 2022
  • Okay, no takers, so i tried this myself.


    No problem.
    I let the dough rise and then froze it.
    Thawed it in the fridge, let it sit out for a couple of hours to get to room temperature and I was good to go.

    Starting back this topic. What container do you use to freeze the GF flour? Anything special in your your workflow?
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