Gluten-Free Pizza Formula found on the web

[norma427]

While looking for other things on the web, I came across this website about making gluten-free pizza.  I have never tried this formula, but thought I would post it here if anyone is interested.

The formula is about 1/4 way down in the page.

http://glutenfreegirl.com/gluten-free-pizza-2/

Norma

[canadave]

Hey, thanks very much for posting that!  Looks very yummy--I'll have to give it a try when I get a chance. 

The "gluten free whole grain flour mix" in the recipe...I take it the mix ingredients are only revealed in the cookbook she mentions is for sale?  I know for the "original recipe" she mentions flours to use, but I couldn't find the flours for this alleged whole-grain mix

If I get a chance to make this I'll try to post photos.

[buceriasdon]

Hi Norma, I've looked at this blog before and sadly the recipe calls out gluten free flour, which is unavailable here. Sigh.
Don

[norma427]

Hey, thanks very much for posting that!  Looks very yummy--I'll have to give it a try when I get a chance. 

The "gluten free whole grain flour mix" in the recipe...I take it the mix ingredients are only revealed in the cookbook she mentions is for sale?  I know for the "original recipe" she mentions flours to use, but I couldn't find the flours for this alleged whole-grain mix

If I get a chance to make this I'll try to post photos.

Dave,

I haven’t read this woman book and don’t know what she means by whole-grain gluten-free flour mix, but when I have time I will try to research some more on the web about how to make that.  There must be somewhere that tells how to make the whole-grain gluten-free flour mix.  If I find out anything about the mix, I will post it here.

Norma

[norma427]

Hi Norma, I've looked at this blog before and sadly the recipe calls out gluten free flour, which is unavailable here. Sigh.
Don

Don,

We have gluten-free flour in our area.  Sorry you can't find any in your area. 

Norma

[norma427]

I don’t know if this will help anyone with gluten-free flour mixes, but this site says to make a gluten-free flour mix use:  http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/

3 parts brown rice flour
3 parts corn starch
2 parts soy flour
1 part masa harina

If you look down at the posts other people do give other ideas for flours to use.  There are four pages of posts.

In this blog if you go down it does have a “chart” for ways to use different Flours for Gluten-Free baking. 
 http://angelaskitchen.wordpress.com/2008/10/01/i-had-breakfast-with-carol-fenster-insert-squeal-here-woo/

Some quotes.
Carol very kindly gave me permission to share with you a table she made on how she thinks about blending flour blends.  I find this very informative and I am sure this will be a great asset to my baking experimentation.  She says, “My formula for flour blends is part art and part science, developed over nearly 20 years of gluten-free baking.”   

The “chart” is halfway in the above page in the blog.

A formula for blending flours to maximize their performance traits:

•High-protein, mild-flavor flour gives structure/stability to baked goods – 30 to 40%

•Starch-based flour (potato starch or cornstarch) lightens/softens crumb –30 to 40%

•Tapioca flour provides mouth-feel, crispier crusts, and better browning – 30 to 40%

•    Additional, complementary flours for fiber/nutrition/taste (optional) – 10 to 15%


These are all blogsv that are tagged gluten-free if anyone is interested in going though the blogs. 1 of  7 pages of blogs on foodieblogroll

http://www.foodieblogroll.com/blogs/byTags/gluten%20free

Another site to see gluten-free recipes is Foodista.

and gluten-free recipes:   1-9002 recipes


http://www.foodista.com/search?query=gluten-free&x=36&y=20

Norma

[canadave]

Hi Norma, I've looked at this blog before and sadly the recipe calls out gluten free flour, which is unavailable here. Sigh.
Don

Just so you know, "gluten-free flour" is not a single entity.  ANY flour that has no gluten is considered "gluten free flour", it's not something where you would say "I'd like to buy a bag of gluten free flour please."

For instance, rice flour, corn flour, sorghum flour, almond flour, and many other flours are all gluten free flours.  You can also (and usually would want to) mix and match gluten-free flours to come up with a nice mix.

In the case of the recipe norma so kindly posted, the original recipe calls for a gluten-free flour mix consisting of corn flour, sweet rice flour, potato starch, and corn starch. 

You can also buy gluten-free flour mixes online--the ones from Bob's Red Mill are very good.  They have various mixes and blends of flour.

[norma427]

Dave,

I have no idea if this is some kind of gluten-free pizza you might want to try, but when looking for information for the Pizzarium thread, I found this video on Youtube about Gabrielle Bonci making gluten-free pizza.



My google translator gave this translation for the ingredients for the pizza, under the description for the gluten-free pizza.  I can’t translate the Italian in the video, so I hope they are accurate if you or someone else might want to try the formula.


The test of the cook - Ingredients: 1 kg of flour for bread and gluten-free pizza, 925 ml of water, 75 g of fresh yeast.
Preparation: Put dough 900 ml of water and flour. Turn to low and bring to medium speed for 5 minutes, dissolve the yeast in 25 ml of water and add to mixture. Continue to mix at medium speed for 5 minutes. Pour the batter into the pan and spread evenly Let rise until it reaches 1.5 times the initial volume. Bake at 200 degrees for 10-15 minutes.

Norma

[norma427]

Dave,

I don’t know if this will help you or not with a gluten-free NY style pizza, but I was looking at PMQTT and saw some posts about Gluten-Free pizza at http://thinktank.pmq.com/viewtopic.php?f=6&t=10162#p69666 and in the one post, http://thinktank.pmq.com/viewtopic.php?f=6&t=10162&start=15#p69869 there was a link to www.stillridingpizza.com that shows the ingredients/nutritional facts in order that they are used at:  http://www.stillridingpizza.com/Ingredients.aspx  I don’t know if you or someone could figure out from those ingredients how to make that kind of gluten-free crust, if you are interested.

Norma

[plainslicer]

Norma,

There is a thread (http://www.pizzamaking.com/forum/index.php/topic,10068.0.html) canadave started last year on trying to reverse engineer the Still Riding crust. It's probably a lot more difficult than some of the other reverse engineering projects here, if for nothing else than lack of experience with the various flours.

For what it's worth, I ordered one of their parbaked crusts last week and baked it this past weekend. It was only OK. The bean flour taste was too strong for my palate. Honestly, I think I can do better. Maybe not right now, but I'm confident in some time I'll get something good. Surdough, poolish and long, cold fermentation are more or less undocumented as far as gluten-free pizza and bread are concerned. Dough conditioners could also help things. Pan, Roman or Sicilian styles might also be appropriate or even preferable. I should have more time to experiment in the upcoming weeks so hopefully I'll be posting some of these successes or complete failures soon.

[norma427]

Norma,

There is a thread (http://www.pizzamaking.com/forum/index.php/topic,10068.0.html) canadave started last year on trying to reverse engineer the Still Riding crust. It's probably a lot more difficult than some of the other reverse engineering projects here, if for nothing else than lack of experience with the various flours.

For what it's worth, I ordered one of their parbaked crusts last week and baked it this past weekend. It was only OK. The bean flour taste was too strong for my palate. Honestly, I think I can do better. Maybe not right now, but I'm confident in some time I'll get something good. Surdough, poolish and long, cold fermentation are more or less undocumented as far as gluten-free pizza and bread are concerned. Dough conditioners could also help things. Pan, Roman or Sicilian styles might also be appropriate or even preferable. I should have more time to experiment in the upcoming weeks so hopefully I'll be posting some of these successes or complete failures soon.

plainslicer,

Interesting to hear you bought some of the Still Riding crust and really didn’t like the flavor.  I think there should be some way to make gluten-free pizza crust that are tasteful.  There are so many people that now can’t have any kind of gluten in food.  I might get involved in this project at some point.  I can’t imagine what it would be like to not be able to make pizza without regular flour.  I have seen at stores near me they do sell gluten-free pizza mixes.  I have talked to some people that have tried them and they said the final pizza was good, but I never tried any of the mixes.  Sometime when I think about it, I will buy a bag and go over the ingredients listed, to see what I might come up with.  I will also try to make a pizza with one of the mixes to see how I think it tastes.

I will be looking forward to your experiments to see what you can come up with.  It is always interesting to experiment, even if there are failures. Maybe you will be the member to come up with a really tasty gluten-free pizza crust for people that can’t have gluten.

Best of luck!

Norma

[plainslicer]

Norma,

Thanks for the encouragement! I'm going to Naples this summer and will have to take a day trip to Moiano, about 30 miles away, to visit this pizzeria:

http://www.ilguappo.it/index_1.htm
http://www.ilguappo.it/locale.htm

Pretty amazing for gluten-free. I bet having a great oven really helps. Hopefully I can learn something from them.

[norma427]

Norma,

Thanks for the encouragement! I'm going to Naples this summer and will have to take a day trip to Moiano, about 30 miles away, to visit this pizzeria:

http://www.ilguappo.it/index_1.htm
http://www.ilguappo.it/locale.htm

Pretty amazing for gluten-free. I bet having a great oven really helps. Hopefully I can learn something from them.

plainslicer,

That’s great to hear you are going to Naples this year and are going to try their gluten-free pizza.    Maybe you will be able to find more information from them. Those pizzas do look amazing for gluten-free.  I have read on the web that Pizzarium does offer a gluten-free pizza too in Italy.  I have seen some of those pictures posted on the web, but those pizzas look like they are foccacia.  I don’t know what is used in place of flour for those gluten-free foccacias.  I would think a great oven would help, but don’t know.  Maybe you will be able to find out how a higher temperature oven works when making a gluten-free pizza.

Have fun on your trip!

Norma