How can I improve my gluten-free pizza dough?

How can I improve my gluten-free pizza dough? - Coca Cola Cans Beside Pizza

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed.

So... I bought Bob's Red Mill Gluten Free Pizza dough mix, which has a bit of xantham gum in it, and serval kinds of flour (rice flour, tapioca, flour, corn flour, etc). The dough itself was difficult to work with, a bit crumbly, and not as stretchy as I would like. I know that the "stretch" I'm talking about truly come from gluten, but is there anything I can add, to help with the consistency? The flavor was perfect, and the calzones were wonderful, they were just really hard to form...

Thanks for your help!



Best Answer

It seems like a lot of recipes recomend gelatin, which could add to the stretchyness. I frequent serious eats and a while ago they posted this recipe and they claim that it is great and stretchy.

http://www.seriouseats.com/recipes/2011/04/gluten-free-tuesday-easy-pizza-crust-recipe.html




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Quick Answer about "How can I improve my gluten-free pizza dough?"

Enter baking powder. While the yeast does give the gluten free dough a bit of a rise before baking (and the all-important flavour of a yeasted dough), the baking powder ensures that the pizza dough gets an extra boost while in the oven.

What can you add to pizza dough to make it better?

Pizza Protips: Additions to Your Dough
  • Ascorbic acid: Strengthens the gluten. ...
  • Baking powder: Some breads include this as a secondary leavening agent. ...
  • Beer: Creates a supple dough. ...
  • Butter, oil: Lubricates the gluten and increases loaf volume. ...
  • Buttermilk: Strengthens the dough.


  • How do you make gluten free pizza dough more elastic?

    The three easiest ways to improve the flavor of your pizza dough are:
  • Add enough salt: 1.5 \u2013 3%
  • Let the dough rise slowly: at least 4 hours.
  • Use pre-ferments.


  • How do you upgrade pizza dough?

    In the same way that gluten affects the rise of your dough, it also influences the elasticity of your dough. Gluten free dough is often less stretchy that traditional pizza dough and because of this, it's important that your press your dough to stretch it out instead of rolling it.



    Best Way to Develop the Gluten in Pizza Dough




    More answers regarding how can I improve my gluten-free pizza dough?

    Answer 2

    For my son's Gluten Free diet we get a lot of these same challenges. Xanthan Gum works ok, but I have found that when I need gluten like properties that a combination of Xanthan and Guar gum helps. I will also double the suggested amount of Guar gum. It doesn't seem to change the taste, so use it liberally. Unfortunately, it still doesn't match the stretchiness of wheat flour, but it may help

    Answer 3

    Ive found that psyllium binds together gluten free doughs well. A google search for "psyllium gluten free pizza dough" turns up several recipes, including this one from the Food Network.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Polina Tankilevitch, Katerina Holmes, Polina Tankilevitch, Katerina Holmes