ISO: Gluten Free Pizza Dough Recipe

teamunited33

Anyone have a tried and true gluten free pizza dough recipe for the egg?  

JohnInCarolina

I have not.  Frankly I think this is something of a unicorn, based on what my GF friends tell me.

What I have done is to bake a GF loaf of bread using Caputo's GF flour:




The bread came out pretty well, so I'd imagine the pizza dough would too.  One of my GF friends said it was the best GF bread she'd ever had.  

This stuff is ... so different to work with from regular flour.  It's closer to working with cement as you mix it with water.  But somehow it seems to cook up pretty well.  

caliking

He's probably still hungover in a ditch somewhere, but I think @Killit_and_Grillit had a keto pizza that may fit the bill. 

Bob's Red Mill, King Arthur, and some other companies make gluten-free AP flour too. Check out their websites for recipes (if you haven't already).

keener75

I haven’t tried it yet but looks interesting.

northGAcock

JohnInCarolina said:

 Frankly I think this is something of a unicorn, based on what my GF  tell me.

Party want let me have a girl friend. You must have a special wife.

teamunited33

Thanks @keener75 - will plan to use this recipe, awaiting on confirmation if our GF friend will be coming first.  I'll provide feedback if I do use it 

Legume

I haven’t tried the Caputo GF, but we’ve tried many GF pizza dough mixes and have made our own GF flour blends from a variety of online sources.  My wife doesn’t tolerate gluten well, so this has been a research project for her for a while.

GF dough For pizza in almost every case for us has been really, really sticky, to the point that I will normally use for a deep dish or pan pizza, not a regular pie like NY, neopolitan, etc.  It doesn’t stretch well either, it’s difficult.

One thing we have found is that she can tolerate sourdough pizza in most cases.  We haven’t done this at home yet, but plan to.  She’s not celiac, if she was, I’m sure this wouldn’t be a solution, but we’ve had very good success with places that advertise / specialize in sourdough pizza.

SciAggie

Not being celiac is interesting. I’m taking an online class about science and cooking right now. There was some discussion about bread and folks that are gluten sensitive - as opposed to having celiac disease. The instructors pointed out that most commercial breads have a significant amount of vital wheat gluten added to their breads. This is bad, of course, for folks that have a gluten sensitivity. Sourdough breads are generally about 10% gluten (according to the instructor). Homemade sourdough is allowed the time it takes to develop the gluten already present. 

Time is money for commercial bakeries so they add vital wheat gluten. 

So I’m wondering if a sourdough pizza dough made with AP flour (even less gluten) would be something you gluten sensitive friend could manage. 

xfire_ATX

If you get in a bind for time- I used to work for this guy in his "Tech Company" time and hes super passionate about the product and lots of places in the ATX use his crust for their Gluten Free

https://www.smartflourfoods.com/pizzas/two-pack-pizza-crusts/

YukonRon

We have a restaurant close by, called the Silly Axe Cafe. They are supposedly Gluten free. I will reach out to them and post when I learn anything from the conversations.

ColbyLang

SciAggie said:

Not being celiac is interesting. I’m taking an online class about science and cooking right now. There was some discussion about bread and folks that are gluten sensitive - as opposed to having celiac disease. The instructors pointed out that most commercial breads have a significant amount of vital wheat gluten added to their breads. This is bad, of course, for folks that have a gluten sensitivity. Sourdough breads are generally about 10% gluten (according to the instructor). Homemade sourdough is allowed the time it takes to develop the gluten already present. 

Time is money for commercial bakeries so they add vital wheat gluten. 

So I’m wondering if a sourdough pizza dough made with AP flour (even less gluten) would be something you gluten sensitive friend could manage. 

Your class instructor is smart. Commercial bakeries (like ours) buy gluten by the pallet to compensate for the variations in our flour blends. Our flour is custom blended for our bread and pumped into our silo. It’s spec is 13.5% protein as we are making French bread. If we get a load that is 12.25%, we can adjust that level very easily by adding vital wheat gluten 

SciAggie

@ColbyLang I appreciate the comment. The next question is whether the added vital wheat gluten affects sensitive people any differently than “natural” gluten. If the additions are there simply to normalize a flour mix to a specific standard - is that flour any different than a flour that already meets the standard? I guess I’m asking if the source of the gluten makes a difference in a sensitive individual?
I don’t expect you to have an answer. I’m just thinking out loud. I would think that the source of the gluten doesn’t necessarily matter, but I don’t know. 

It’s just an interesting question to kick around . We’re there as many gluten sensitive folks 100 years ago and folks didn’t know that was the problem? 

Legume

SciAggie said:

@ColbyLang I appreciate the comment. The next question is whether the added vital wheat gluten affects sensitive people any differently than “natural” gluten. If the additions are there simply to normalize a flour mix to a specific standard - is that flour any different than a flour that already meets the standard? I guess I’m asking if the source of the gluten makes a difference in a sensitive individual?
I don’t expect you to have an answer. I’m just thinking out loud. I would think that the source of the gluten doesn’t necessarily matter, but I don’t know. 

It’s just an interesting question to kick around . We’re there as many gluten sensitive folks 100 years ago and folks didn’t know that was the problem? 

When my wife figured out she had a problem with gluten, it wasn’t a-ha!  Gluten!  It was easier to figure out for her because gluten was all over the news and she had started to see a pattern that she didn’t feel well after she ate bread or drank beer.  So, she started to back off, burgers without buns, etc.  It eventually dawned on her that most of her life, she hadn’t seen her mom eat bread other than a small bite here and there and that her mom had said she didn’t like it.  Too late now to ask why, but my wife figures she probably also had trouble with it and just naturally avoided it, in a learned/evolutionary way.

The GF trend probably just gave a name to what makes some people not feel well when eating wheat products.  That’s not to say that modern large scale baking methods haven’t changed and impacted this, but for my wife it was there to some degree.  The GF hype just helped her figure it out, for her.

FWIW, she’s had bread and pizza made from “ancient” or heirloom wheats with longer fermentation times and those seem to bother her much less also.

SciAggie

@Legume. That’s interesting. Thanks. 

caliking

Gluten sensitivity or intolerance is not well understood, for many different reasons/factors. Celiac disease is better understood (somewhat), but diagnosis continues to be impacted by bias and inappropriate/incorrect screening (on the part of doctors). 

I take this very seriously, because I consider it a BFD to tell a child (and their parents) that they have to be on a gluten free diet for the rest of their life. If screening and testing yield negative/normal results, but the child clinically does better on a gluten-free diet, or parents are convinced that the kid does better on a gluten free diet, then they are of course free to choose a gluten free diet, but they would be considered to have gluten insensitivity/intolerance, not celiac disease. 

Celiac disease can also be diagnosed in adults, but someone has to be thinking about it, and has to screen and test for it. In my experience, most recommendations for a gluten free diet made by folks, including primary care physicians are inaccurate and inappropriate.

Friends don't let friends go gluten free, without talking to a gastroenterologist first. I say this, because if someone has undiagnosed celiac disease, there are medical implications for family members (especially 1st degree).

[Apologies to the OP, for the tangent].

SciAggie

@caliking I don’t mean to go on a tangent either. I just find this interesting and am trying to understand the issue better. I have a niece that is testing her gluten tolerance with diet and her doctor’s advice. 

The crazy thing is that there are so many food products we love that derive their characteristics due to the strength and elasticity of glutinous flour. It is so hard to replicate some dishes without the specific properties that gluten brings to the table. 

Legume

SciAggie said:

@caliking I don’t mean to go on a tangent either. I just find this interesting and am trying to understand the issue better. I have a niece that is testing her gluten tolerance with diet and her doctor’s advice. 

The crazy thing is that there are so many food products we love that derive their characteristics due to the strength and elasticity of glutinous flour. It is so hard to replicate some dishes without the specific properties that gluten brings to the table. 

There are definitely some good GF products out there, but I think the fad years of public gluten shaming opened the door for a ton of crappy substitutes.  To me it’s like the tofurkey story - if you don’t want to eat meat, why make meat shaped tofu with some wonky flavoring.  I’d rather just have tofu as tofu, not a crappy turkey imitation. There are a lot of GF bread and pasta choices around, just don’t dive into that pool expecting something that isn’t different.  Thinking of them as substitutes just leads to disappointment.

There are also lots of products that are near GF, they may contain the slightest bit of wheat, like soy sauce.  We buy tamari, no wheat and I can’t tell the difference.  

Companies are very careful to make claims of GF because of the testing and liability.  Especially in the beer world.  Brewers Clarex is an enzyme many use to clarify their beers, that’s what it was designed for.  It removes gluten (more accurately, it probably digests gluten).  Many, many breweries do not want to claim gluten reduced because of the ongoing testing requirements and liability, so there are a ton of beers out there people can drink if they don’t think they handle gluten well, they’re just not labeled as such.  Nobody will say gluten free unless the beer truly isn’t made with any wheat (sorghum beer sucks btw).

Fwiw, I like @caliking advice.  My wife isn’t celiac, so she can experiment and the biggest impact for her is she won’t feel well for a few hours.  When we go to restaurants and she asks for GF choices or asks about something, they usually ask if she is celiac or of GF is a choice.  While she hates the idea that choice sounds like ‘fad GF’ she appreciates them asking.  Sometimes it’s just the French fries share a fryer with the fried chicken, and she’s fine with that.  The level of care for serving celiac is completely different.

Dondgc

If possible I would just buy pre-made. I tried making my own once when we were cooking for a friend with celiac and I found the GF dough very difficult to work. Maybe some of the recipes here are better than what I tried.