(based on a recipe by Bette Hagman)
I find for bread or pizza, a mixture of potato and rice flour works well. The recipe originally called for potato starch. I bought potato flour by accident but found it works well. You can access a gluten-free pizza dough recipe here.
3 cup Potato Flour mix (see below)1 cup sourghum flour
1 Tbl xanthan gum
2 tsp egg replacer or 1 tsp tapioca starch and 1 tsp baking powder
1 tsp salt (or less)
2 tsp unflavored gelatin
1/3 c almond meal
2 c lukewarm water, 100°F
1 tsp sugar
1 Tbl yeast, regular or rapid rise
1 egg plus 3 egg whites
1 tsp white vinegar
6 Tbl canola or vegetable oil
Grease 2 loaf pans
1. In a 2 cup glass measuring cup, combine water, sugar and yeast. Let sit until foam is 1/2”. While you are waiting, combine dry ingredients, mixing with a whisk.
2. When the yeast-water is ready, in bowl of heavy mixer fitted with a paddle attachment, gently mix the eggs, vinegar and oil. Add most of yeast-water. With mixer on low, slowly add dry ingredients. Add remaining water depending upon how the dough looks. It should look like biscuit dough.
3. Beat on medium high for 3 ½ minutes.
4. Spoon into prepared pans, cover and let rise 35-40 mins for rapid rise or 60 mins for regular. Or you can scoop out little balls and with greased hands, make rolls.
5. Bake in pre-heated 400°F oven for 1 hour, covering with foil after 10 mins. Rolls or breadsticks will bake in 20-25 minutes.
Potato Flour Mixture Ratio:
Rice flour-1.25
Tapioca flour-1
Potato flour-1
Copyright ©2010 Amy Fothergill, The Family Chef. All rights reserved.
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