Author Topic: Gluten Free Deep Dish?  (Read 1471 times)

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Offline vcb

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Gluten Free Deep Dish?
« on: October 08, 2009, 04:13:49 PM »
I have a friend who has Celiac disease (which means she can't digest gluten).
Naturally , this makes it hard for her to eat pizza... or anything with wheat in it.

Thankfully , a few companies make gluten free flours and bread mixes.

I don't have specific ingredients but I can tell you that I used a "Bob's Red Mill Gluten Free Bread Mix", which I then ignored the recipe (which calls for an egg) and came up with one of my own, based on the typical ratios of oil and water that many of us are familiar with.

You might need to add a bit more oil to get the texture right, but it was the perfect amount of dough for a 12" pie.
The taste is not quite like a regular crust, but if you're a person who has few options, it's not a bad crust.

Next time I make one, I might tinker with some flavorings to get the crust taste closer to a real one.  I'll also try to give you guys the measurements. This dough was a little denser than a regular 12" dough, so it weighed a bit more than you'd expect.

I have a photo posted on my blog at :
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101