david@theblower.auNext weekend I'm holding a pizza party and one of the attendees is gluten intolerant, so today I'm doing a test batch of gluten-free pizzas.
I've got Caputo Fioreglut flour (a wheat based gluten free flour designed for pizzas and bread). It's...weird (as a regular flour baker). I guess we'll find out this evening if it works well though.
oblomov@sociale.network@sociale.network
Well that was... interesting.
Not terrible, not cardboard, just not my regular pizza either.
The dough took ages to rise, and when it did, it was kinda a spongy paste. It did however hold together, so could be formed or rolled out (not tossed though).
First one was rolled, and just olive oil, garlic and rosemary to test out the bread itself. Tastes ok, quite dense, no spring in the oven.
The second one I pressed out with my fingers, leaving a crust around the edge, hoping the water content would steam and form bubbles. It did not. Taste, still good, but thicker and still dense.
Third one (not pictured) was rolled out thin, and topped right to the edge. Seemed to maybe work the best, but nothing disguises the dense nature.
I'm thinking maybe I should have formed them in to pizzas and /then/ left them to rise fully and carefully topped so as to not lose any air. Might try that with an even smaller batch before next Saturday.
#baking #pizza #glutenFree #glutenFreeBaking