Sample
Recipe From Special Diet Solutions: Pizza Crust 1
tablespoon gluten-free dry yeast
2/3 cup Authentic Foods Garfava Flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or no-dairy milk powder
2 teaspoons Authentic Foods Xanthan Gum
½ teaspoon each salt and sugar (or ¼ teaspoon honey)
1 teaspoon each gelatin powder and Italian seasoning
2/3 cup warm water (105-110°)
1 teaspoon each olive oil and cider vinegar
cooking spray for pizza pan
Preheat oven to 425°. Using electric mixer on high, beat all ingredients together in
bowl for 3 minutes. Turn onto 12 inches nonstick pan. Dust dough liberally with rice flour
and pat with hands to edges of pan. Bake for 10-15 minutes. Remove from oven, top with
toppings, and bake another 15 to 20 minutes or until browned.
Reprinted from Special Diet Solutions with permission of
Savory Palate, Inc. publishers of Special Diet Series cookbooks
PIZZA CRUST provided by Thordis
Seager
1 cup of Authentic Foods Garfava Flour
1 cup of white rice flour
1 cup of tapioca flour
1 tablespoon of Authentic Foods Xanthan Gum
1 teaspoon of salt
2 tablespoons of sugar
1 ½ cup of lukewarm water
1 ½ tablespoons of vegetable oil
3 egg whites
1 teaspoon of cider vinegar
1 packet of red star rapid yeast
Mix all dry ingredients in a medium bowl. Mix all liquid ingredients in another medium
bowl with yeast. Then add dry mixture to the liquid and mix well until blended. Scrape
dough mixture onto a cookie sheet and spread evenly. Place in warm area and let it rise
for 25 to 30 minutes. Then bake in a 400° preheated oven for 10 minutes. At this time you
can freeze the dough and use it at another time, Now put your toppings on and place it
back in the oven at 450° until cheese is melted. Then remove from oven and slice and
serve. Yum!
Authentic Foods Specialty Garfava Crust
For those who are allergic to corn flour and rice flour
1 cup of Authentic Foods Garfava Flour
½ teaspoon of Salt
1 tablespoon of Authentic Foods Maple Sugar
¼ teaspoon of Authentic Foods Xanthan Gum
2 teaspoon of Baking Powder
6 ounces of Water
1 tablespoon of Olive Oil
Italian Seasonings can be added for flavor if so desire.
In a bowl, mix dry ingredients, Bean Flour, Salt, Xanthan Gum, and Baking Powder. In
another bowl, beat water and oil. Add to the dry mixture and mix well. Let it sit for 3
minutes. Take a cookie sheet lightly coated with vegetable oil and spoon out 4 tablespoons
of mix to form a 6 inch pizza crust. To smooth out the crust, dip the spoon in water and
use it to spread the batter. Bake in a 350° preheated oven for approximately 10 to 15
minutes until slightly golden brown. Then, using a spatula, flip it over on the other side
and bake for approximately 5 minutes until golden brown. Remove from the oven, put
toppings on such as tomato sauce, vegetables, cheese, etc., and place back in the oven at
450° for 3 minutes to melt the cheese. Remove from oven, when cheese is bubbling . Enjoy!
Reheating instructions: place pizza on a rack in a 350° preheated oven for 10 minutes (Do
not reheat on a cookie sheet).
Pizza Crust Recipe (Back of White Rice Flour Superfine)
Our Fine White
Rice Flour is milled from U.S polished. Number 1 medium-grain and is one of the most desirable flour for gluten-free baking. It has a mild taste and mixes well with other gluten-free
flours.
Gluten-Free Pizza Dough (Makes 1 large 16 inch pizza)
¼ cup Garfava Flour ¾ cups white rice flour
½ cup tapioca flour 1½ teaspoons xanthan gum
¾ teaspoons salt ¾ cups lukewarm water
1½ teaspoons rapid-rise yeast
2 egg whites slightly beaten
½ teaspoon vinegar
1-tablespoon sugar
1 tablespoon oil
Add sugar and yeast to lukewarm water and set aside in a warm place to foam (approximately 5 minutes). Using two medium bowl, mix all the dry ingredients in one and the liquids in
another. Then combine both the dry and the liquid ingredients and mix at high speed for three minutes. Pour and spread the batter on top of a large non-stick pizza pan and let it
rise for 20 to 25 minutes in a warm area. When finished rising, place the batter crust in a preheated 400 oven and bake for 20 to 25 minutes or until the dough has shrunk slightly
away from the side of the pan and can be easily removed form the bottom of the pan. Remove the dough from the pizza pan and let it cool on a wire rack. When cooled, add pizza
toppings and bake at 450 for 8 to 10 minutes until cheese is melted.
Printer
Friendly
