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Author Topic: Looking for a gluten free equivalent to semolina  (Read 1704 times)

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Offline Wazza McG

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Looking for a gluten free equivalent to semolina
« on: January 01, 2023, 06:42:13 AM »
Hi,

Looking for a gluten free equivalent to semolina, I use semolina for my wooden pizza tray to roll out a soft dough into a pizza oven - works great.  A new family member is gluten intolerant and I need to find a replacement to specifically do this job - act like miniature balls to deliver a wet dough to the oven?  Can you help at all?

Regards,
Warren

Online Peterwoody

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Re: Looking for a gluten free equivalent to semolina
« Reply #1 on: January 01, 2023, 09:20:27 AM »
Warren, I use rice flour on my peel to aid launching. I believe it is gluten free. I passed through Brisbane (my old stomping ground) on my way to Roma last October. It has changed a lot since I lived and worked there.

Offline Jon in Albany

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Re: Looking for a gluten free equivalent to semolina
« Reply #2 on: January 01, 2023, 09:32:57 AM »
I have also used rice flour with good results in the past. I just want to warn you about cross contamination because it sounds like you are new to gluten free cooking. There are many different levels of gluten intolerance. Putting rice flour and launching a pizza off a peel that has just had semolina and a traditional pizza on it could get someone sick. Same cross contamination idea for the surface you are launching the pizza onto and everything involved with prep.

Offline Wazza McG

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Re: Looking for a gluten free equivalent to semolina
« Reply #3 on: January 01, 2023, 09:46:07 PM »
I have also used rice flour with good results in the past. I just want to warn you about cross contamination because it sounds like you are new to gluten free cooking. There are many different levels of gluten intolerance. Putting rice flour and launching a pizza off a peel that has just had semolina and a traditional pizza on it could get someone sick. Same cross contamination idea for the surface you are launching the pizza onto and everything involved with prep.

All good - I'm very aware of cross contamination - thank you :-)

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