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Author Topic: Tapioca Flour Dough for NY thin crust  (Read 77 times)

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Offline grmand68

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Tapioca Flour Dough for NY thin crust
« on: March 01, 2019, 11:18:35 AM »
Hey All,
I have been searching for a decent Gluten Free recipe for some time. My current experiments have me using Tapioca flour. I am making a dough that is a version Pao de Queijo or Brazilian cheese bread. What I have found is the flavor is pretty good but if you don't cook the crust enough it can be chewy and/or gummy. That is typical of this type of bread made with Tapioca flour.

Does anyone have any experience with tweaking a dough made from Tapioca flour for pizza crust?

Thanks

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