Discover delicious gluten free pizza options that cater to your dietary needs, without compromising on taste and quality. Enjoy a worry-free meal today!
Delicious and Healthy Gluten Free Pizza
Exploring the Gluten Free Bread cookbook, the focus this time is on making Gluten Free Pizza. The dough turned out perfectly, despite attempts to deviate from the recipe. The creator is excited to make it again and follow the instructions more closely next time.
The process of making Gluten Free Pizza using a recipe from the cookbook was a success, with the dough turning out wonderfully. The creator is eager to try making it again and ensure they stick to the directions provided to see if there will be any difference in the outcome.
Deliciously Different: Discover the World of Gluten-Free Pizza
Evening my name is Fluffy temper welcome to like fluffy TV today we’re going to continue on the gluten-free bread machine cookbook 175 recipes for splendid breads today I’m going to put together the classic pizza crust I’m trying to get through as many of these as possible before Mother’s Day.
I’m getting all my ingredients ready here if I put everything on the counter there’s a good chance I won’t forget anything I feel like this might be the most important part of the video where you collect all your ingredients I’m warming up some water you can see it dripping in the sink.
There I’m going to add two tablespoons of active dry yeast to my bowl promply re realized that I put it in the wrong bowl so I’m going to switch bowls I’ll test the water here to make sure the temperature is very warm but not scalding it should be about 80° fah and we’ll add one cup of water to.
Our yeast and then we’ll set it aside and let the little yeasties wake up we’ve got a lot of work to do today to my larger Bowl I’m going to add 2 and 1/2 cups of the light flour blend which I will make in another video I promise now again in this recipe book there are measurements in.
Ounces and all the previous reviews highly recommend that you use the ounces and for this particular recipe I would also agree my uh dough came out a little runnier than I think it should have according to what the other directions told me to do later on so here I’m going to add half a cup of corn starch or potato starch this is.
Potato starch I also love this cookbook because it specifically says not to use potato flour so when things are pretty close in name it will explain to you what you’re not supposed to be using I’m going to follow this up with a tablespoon of dried oregano which I think is a wonderful.
Addition to this pizza crust once we get that oregano put away we’re going to put in 2 and 1 half teaspoons of psyllium husk flakes or powder I have the flakes here a quick Google search for this ingredient I didn’t know about tells me that it’s used as a food thickener and Google claims that it has.
Lots of health benefits and increases dietary fiber but do your own research here I’m pretty sure it’s just making sure that we’re not soggy now I’m going to add two teaspoons of kosher or fine sea salt followed by 1 and 1 12 teaspoons of sugar and then I’m going to toss in the.
1/8 teaspoon of sorbic acid which again in this recipe is optional I’m guessing if you left it out you’d end up with fewer air holes in your bread now we’re going to start adding our wet ingredients which are going to be three egg whites which apparently I.
Never read this recipe so I put in three eggs don’t bake early in the morning that might be why my dough came out a little uh on the runny side I had some extra liquid in there all right so if you follow the recipe it the right way use three large egg whites at room temperature saving those shells for my ladies Bin’s getting a little full time.
To put it out and then I’m going to do the two teaspoons of apple cider vinegar here that’ll get all our bubbly reaction started give us a pretty decent crumb on something that doesn’t actually have flour in it finish it off by adding up our yeast and water now that our yeasties are nice and.
Awake then I’ll mix this up here I was bound and determined to do my best to make this recipe fail I did not mix this well enough you’ll see when I’m pouring it out that I use my fingers to break up some chunks if you’re using this in the bread machine the way the recipe is built that’s not going to be.
An issue if you’re doing it by hand which is obviously an option um makes it better don’t don’t leave your uh clumps of flower substitute in there like I tried to do in my defense I have a lot going on today I’m a dming a Dungeons and Dragons game later this afternoon this is going.
To be part of the spread I’ll toss in the rest of the spread at the end of this video so you can see all the goodies that I made for everybody we have anywhere from 10 to eight people who show up on a weekly basis for Dungeons and or game night we alternate and I’ll do other videos for.
Those other Foods later the week so I’m going to get my cookie sheet pan I decided to put this um as a rectangular Pizza didn’t feel like trying to make circular ones this dough ended up more like a batter probably because I added too much liquid.
In those egg yolks also possibly because I didn’t weigh everything out like I was supposed to but in the end this recipe still came out really good even though like I said I tried my hardest to make this fail I’m going to put down a parchment sheet that way it doesn’t stick to my.
Pan and pour out my sticky B again this recipe doesn’t spread and fill up corners of things so wherever you put this if you wanted to do circular pizzas you could grab two pans and do two circular pizzas because wherever you put this dough it rises a little but it’s not going to spread and fall off your pan.
Which is really nice but make sure that the way it looks when you’re done spreading it is how it’s going to look at the end I’m going to spread this out as you can tell it is a super sticky batter so I’m holding on to the parchment paper with one hand so it doesn’t go sliding.
Across the tray this came out as a pan crust thickness so if you were looking for a thinner crust pizza I would make this fairly thin um the recipes do say that if you make it too thin you end up with a cracker so there’s a there’s a.
Fine find medium there somewhere play around with it make it a couple times we are very very very rarely perfect the first time we make anything but you’ll get there I have faith so you’ll see me in in a minute stop and read the directions and realize that um I did some weird things for this poor recipe.
It does say to sprinkle the bottom sprinkle the top with the corn starch I’m sorry with the um cornmeal which you see sitting in that corner that I haven’t touched yet and then it wants you to take another piece of parchment paper and put it on top and flip the whole.
Thing over and then let it rise so that the cornmeal is on the bottom like it would be in a traditional pizza dough I had a lot of fun not reading the recipes on this recipe clearly so I’m going to put the cornmeal on top stick it in the oven and then flip it over you do you it’s not going to hurt anything in this particular.
Instance so here I’m going to let it rise for about an hour while I putts around and get some other things ready I had to come up with some last minute Adventure making stuff I don’t know why I ever let these people convince me to do a home brew it’s a lot more work and I much prefer one shots that’s.
Why I make Adventure guilds but here we are this beauty rose very nicely another thing I didn’t do that the recipe en encouraged you to do is to poke the center once this Rises before you put it in the oven with a fork that would prevent any large.
Bubbles from happening I didn’t have any large bubbles happening so I didn’t worry about it but you’ll see me set the for work down while I contemplate my life and even for all the mistakes this dough Rose very nicely didn’t do anything special it’s on my counter didn’t cover it didn’t.
Give it steam nowhere near is temperamental as regular bread in my kitchen here’s what I was warning you about I am looking at the recipe and going oh look I messed up in 12 different places said a quick prayer to my ancestors and said the hell with it I’m going to put the corn meal on top.
Here and then we’ll get this sucker in the oven we’re at 350 degrees and I’m going to cook it for about 10 minutes I don’t want it golden brown yet I want it solid but pale there goes the fork chose not to poke.
Holes and editing magic boom pizza crust is cooked out of the oven looking sad and pale which is what I want because we’re going to put it back in the oven once we get the toppings on flip it over so the bottom is where it’s supposed to be which again according to the direction should have happened before this.
Phase but you’ll see it still comes out nicely in case you’re curious that little black and white corgi looking thing in the back there is void and then the lab mix thing that is right in front of me that’s Jackie they are most definitely my cooking buddies I love having a dog somewhere.
Near the kitchen if I drop something on the floor they’re there to clean it up just have to be careful not to trip so I’m going to put on some pizza sauce I’m going to make this really thin mostly because I need the pizza sauce for another recipe that I’m going to be making later this day I also don’t want a soggy Pizza I.
Prefer mine to be a little crispier so I’m going to go light on all the toppings I’m also trying to make the pizza crust the star of this show so adding fewer toppings really helped with that I only did Chee here feel free to add any other toppings you feel like.
Putting on I had made some pizza Bagels later that have a bunch of stuff on them so we’re keeping this plain and simple like I said the crust is the star of the show pulling that out of the oven in about 10 minutes and we’re looking pretty good this crust came out really nice it was like a.
Fasha it was wonderful show you the rest of the sprad I will have videos on the rest of these Foods coming up as soon as I edit them I hope you all have a wonderful day thank you for joining me
