Apparantly the new thing in the East Bay [CA: Oakland/Berkeley/etc]
pizza places is gluten free pizza crust. Have any of you made or
tried this?? Do you have a recipe to share??
Here are 2 recipes for gluten-free mix which is used in Gluten-Free
Breakfast Bread.
Reggie
* Exported from MasterCook *
Gluten-Free Breakfast Bread
Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Bread-Bakers Mailing List Breads
Gluten-Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups dairy free / soy free gluten-free flour
blend -- OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons xanthan gum -- OR guar gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda -- or sparkling mineral water
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to
thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for
4 minutes. Scrape batter down with a spatula and cover bowl with a
damp towel or plastic wrap. Place in a warm location to rise for
approximately 45 minutes.
Preheat oven to 325F
Stir down the batter and pour into prepared loaf pan. Dip a flexible
spatula in water and use it to press the batter evenly into pan and
smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1" below the top rim of the bread pan place it
in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200F on
an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
Description:
"This is the recipe that uses the High Protein Gluten, Dairy,
Soy, and Legume Free Flour Blend recipe."
Source:
"glutenfreecooking.about.com"
Start to Finish Time:
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 82 Calories; 6g Fat (69.5%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber;
80mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Fat; 1/2 Other Carbohydrates.
NOTES : This high protein gluten-free bread recipe is also dairy, soy
and bean free. It makes very good morning toast and French toast.
This recipe was adapted from a recipe which appears in Gluten-Free
Baking with The Culinary Institute of America by Richard J. Coppedge
Jr., C.M.B., called "Egg Bread."
* Exported from MasterCook *
High Protein Gluten, Dairy, Soy, and Legume Free Flour Blend
Recipe By :By Teri Gruss, MS, About.com Guide
Serving Size : 32 Preparation Time :0:10
Categories : Bread-Bakers Mailing List Breads
Gluten-Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 cups amaranth flour
1 1/2 cups sorghum flour
1 cup superfine brown rice flour -- (see tips)
1 cup gluten-free egg white protein powder -- (see tips)
Combine all ingredients in a large mixing bowl. Use a large whisk to
thoroughly blend the flours and egg protein powder. Store in a
labeled container with a tight fitting lid or in a large zippered
freezer bag. Refrigerate.
Makes approximately 3 pounds
Tips:
Authentic Foods makes Superfine Brown Rice Flour, a powdery product,
smoother and less gritty than other brown rice products.
NOW Foods makes 100% pure, gluten free egg white protein powder.