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Author Topic: Tapioca Flour Dough for NY thin crust  (Read 922 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

Offline emsuro

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Re: Tapioca Flour Dough for NY thin crust
« Reply #1 on: April 29, 2019, 12:25:17 PM »
I haven't made this recipe myself, but this recipe might help get you started? It involves a lot of cheese in the crust!

https://glutenfreeonashoestring.com/against-the-grain-gluten-free-pizza-shell/


Offline dmckean44

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Re: Tapioca Flour Dough for NY thin crust
« Reply #2 on: April 29, 2019, 12:34:45 PM »
Just from looking at that recipe and the pictures of the result, I would try par baking the crust.

Offline salimoneus

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Re: Tapioca Flour Dough for NY thin crust
« Reply #3 on: January 31, 2020, 09:53:48 PM »
I've found that using a majority of tapioca in the blend gives the best results as far as texture and crisp, it's one of the best flour substitutes I've found.  I think the last one I made was about 70% tapioca, 15% oat, and 15% brown rice.  I pre-bake the crust on a stainless sheet for a good 6-7 minutes so that I can then transfer it safely to a peel and get it loaded up and onto the stone, and by the time the toppings and cheese are done the crust is nice and crispy without being gummy on the top or inside.

Offline salimoneus

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Re: Tapioca Flour Dough for NY thin crust
« Reply #4 on: January 31, 2020, 09:55:13 PM »
Wow just realized how old this post was, I guess this forum isn't too active hah

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Online Jon in Albany

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Re: Tapioca Flour Dough for NY thin crust
« Reply #5 on: January 31, 2020, 10:31:39 PM »
They're old, but still get read. I occassionally make a GF pizza and I'm always looking to improve it.

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