![]() If you'd like to use Ultratex 3 in place of Expandex, try using 12 grams of Ultratex 3 (instead of 36 grams of Expandex). Plus, the leftover slices actually taste great right out of the refrigerator, like leftover pizza properly should! Expandex makes the dough easier to handle when raw and chewier when baked.Įxpandex it even helps you get those blisters in the parbaked crust that you see in these photos. In this basic gluten free pizza recipe, I've discovered that I really like replacing some of the flour blend with a bit of Expandex. It's another version of a similar modified tapioca starch that appears to be 3 times as strong as Expandex. Modified tapioca starch in gluten free bread flourĮxpandex, a chemically (not genetically) modified tapioca starch, has only one substitute: Ultratex 3. Plus, each requires that you use 150% of the liquid the original recipe calls for, which nearly defeats the purpose of using protein powder. In the bread book, I recommend a few dairy-free substitutes for whey protein isolate (pea protein isolate and rice protein isolate). The combination of whey protein isolate and Expandex, plus our all purpose gluten free flour, creates gluten free bread flour. Chemically, they're very similar.īut that means that I can't provide viable suggestions for a dairy-free version of those recipes. Baking with whey protein does cause the dough to relax quite a bit.Įxpandex modified tapioca starch is amazing when you're trying to create the “chew” of conventional, gluten-containing bread. The whey protein is essential to the gluten free bread flour since milk protein (casein) is the protein that behaves most like wheat gluten in baking applications. Whey protein isolate in gluten free bread flour There is no perfect nondairy substitute for whey protein isolate. ![]() If you can purchase whey protein isolate and Expandex, and tolerate dairy you can and should use the gluten free bread flour. But I understand that its reach is limited. The gluten free bread flour and the recipes in GFOAS Bakes Bread is so important to me and valuable to readers. Together with Expandex modified tapioca starch, it allows for the creation of gluten free bread recipes that look, feel and taste more like conventional yeast bread. However, whey protein isolate tends to make raw dough very soft. I've found that it behaves a lot like gluten in baking. Whey protein isolate is simply a milk protein powder that is nearly 100% protein and is often used for bodybuilding and low carb recipes these days. The gluten free bread flour blend from Gluten Free on a Shoestring Bakes Bread is a combination of an all purpose gluten free flour blend like Better Batter, whey protein isolate plus Expandex modified tapioca starch (affiliate link). But it's worth a quick discussion of that flour, to help you understand the difference between this recipe and our other gluten free pizza dough recipe. In the recipe as written, there really are very few gluten free pizza crust ingredients-and you don't need our gluten free bread flour blend, which is made with some specialized ingredients. What gf flours are in gluten free pizza crust? ![]() You can find out how to make our gluten free bread flour on the flour blends page.īut this recipe has slowly worked its way back into our regular Friday night rotation, and I'm finding that in some ways my family and I actually prefer it to the newer recipes. If you're curious about the newer pizza recipes, the Thick Crust Gluten Free Pizza from the book is reprinted right here on the blog. This recipe, and others like my gluten free sandwich bread and Japanese milk bread use only an all purpose gluten free flour blend instead of the “bread flour” blend with whey protein isolate in it from the book. When I wrote that book, I thought I had turned the page from recipes like this basic crust forever. Why is this the best basic gluten free pizza?įor so many years, this was my tried and true pizza crust recipe-until I wrote Gluten Free on a Shoestring Bakes Bread. Gluten free pizza is about all I can manage! But they got it every Friday!īy the end of the week, I'm usually worn out from a week of work and the last thing I want to do fuss with a multi-step meal. The kids lined up forever to buy it-and you know it most likely wasn't very good. I first started Friday night pizza nights in my house when my oldest child started full-day kindergarten.Īll my daughter could talk about was that they served pizza in the school cafeteria every single Friday. It's so easy to make this basic gluten free pizza crust that the day you make it for dinner, it'll feel like a night off. It's super simple to make, freezes well, and defrosts easily. A basic recipe for gluten free pizza dough is one of the single most important staples to have in your kitchen.
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