Recipe: 2- 2/3 cup plus 1/4 cup King Arthur Gluten-free multi-purpose flour (16 ounces); 1/2 cup plus 1/3 cup almond flour (2-1/2 ounces); 4 -1/2 teaspoons powdered psyllium husk; 2-1/2 teaspoons baking powder; 2 teaspoons salt; and 1 teaspoon instant yeast. Whisk these ingredients together. Slowly add 1-1/2 cups warm water (100 degrees F) and 1/4 cup vegetable oil in steady stream on low speed until incorporated. Increase speed to medium and beat until sticky and uniform -- about 6 minutes. It will be like a thick cake batter. Remove bowl from mixer. Cover with plastic wrap and let stand until inside of dough is bubbly, about 90 minutes. Adjust oven racks to lower and middle positions. Line 2 baking sheets with parchment paper and spray liberally with vegetable oil spray. Transfer half of dough to center of one prepared sheet. Using oil-sprayed spatula, spread dough into an 8-inch circle. Spray top of dough with vegetable oil spray. Cover with large sheet of plastic, and using hands, press dough out to 11-1/2 inch round, about 1/4-inch thick, leaving outer 1/4 inch slightly thicker than center. Remove plastic. Repeat with remaining dough. Place sheets in oven and set oven to 325 degrees F. Bake dough until firm to touch, golden brown on underside, and just beginning to brown on top, 45-50 minutes, switching and rotating sheets halfway through baking. Transfer crusts to wire rack and let cool. Baked and cooled crusts can sit at room temperature for up to 4 hours. Completely cooled crusts can be wrapped first with plastic and then with aluminum foil and frozen for up to 2 weeks. Frozen crusts can be topped and baked as directed in pizza recipes. Crusts do not need to thaw before topping and baking.
Nakijma Nelson i know, I already do. But I hate the other problems it brings like the awkward moment when someone who didn't know about your diet cooked you dinner, or having to check every damn food package if it contains wheat before you eat, or having to bother your friends to do the same every time they cook for you, and only getting to choose foods from 10% of the menu at a restaurant. It bothers the hell out of me because it brings so much awkwardness and moments of shame and guilt and you got to be honest it still sucks even though you find gluten free alternatives of your favorite foods, which isn't certain you do either.
Frida Engblom girl why would you feel guilty for not being able to eat genetically hydrodized food. Honey You are soooo lucky that you discovered this early. We are on an epidemic of people with wheat born illness and they don't even know it. Generations of kids with Autism and ADHD. no my dear no shame hear and it only mildly sucks.
Wow, such condensed information. 5 seconds of him asserting things is hours of experimentation that you don't have to do. serious gold here. It's totally worth replaying the video or rewinding to process what he just said.
@@rickdees251 how else they gonna make a dollar? :) Gotta go to their site and pay for membership. Edit: OK, more than a dollar according to the comments below... :P
My girlfriend's doctor recommended she go on a GF diet to address ongoing gastro issues. I love making and eating pizza. We tried GF store sold dough and it produces flat dense pizza. It wasn't bad but certainly left something to be desired. So this video will help me to make a better pizza that we can both enjoy as will help her digest.
When I first found out I had Celiac Disease I would go to the store and always end up crying in that first year... literally everything had gluten except fresh meat, fruits and veggies. All the foods I loved were now danger foods and learning to cook, especially quick foods had become my nightmare. I was known by family and friends as a fantastic cook and baker and all of a sudden I had to learn to cook a new way. I was heartbroken! I thought my life sucked and that I had lost all my favorite foods. GF availability has gotten much better than it was in the 90’s. I’ve learned to cook fantastically again in my GF world. I get to enjoy all the foods I did before as I constantly surf the net looking for new ways to learn about cooking and baking in my GF world. By the way...Every person on a GF diet, whether from need or choice should own a noodle making machine if they love pasta like I do. GF pasta, freshly made will leave your dinner guests in awe at the fact they can’t tell the difference.
@@cbryce9243 Hi! I have gone through every flour combo out there on the market and I’ve tried so many recipes for gf flour. I finally found the best flour combos for all purpose and baking....and they are home blended. I make them both up into 10 cups batches. If you don’t have a scale to measure you need to buy one because the conversion to cups, tsp, Tbsp etc absolutely is not the same and not nearly as good! Just go to the tab for “flours” in the upper mid left and it will give you your option for which flour recipe you want. I use the all purpose for my noodles. You are going to love love love homemade noodles. JUST DON’T OVER COOK THEM 👍 PS you have got to make up the baking flour blend and make the cinnamon roll recipe she has on her site! It’s to die for! Here’s the site link www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/
@@cbryce9243 oh sorry my bad... you can’t have rice flour 😕 my suggestion is that you don’t use drying cook flours like nut flour. Example, almond flour doesn’t allow enough moisture to make good noodles....Garbanzo flour is too gritty and the noodles don’t taste right. Try the flours you use. Play around until you find the right combo. Google homemade noodle recipes without rice flour I’m sure there are many you can try. My recipes all have rice flour. I’ve spent years finding the best flours to give me great results with my diet allowances with Celiac Disease. I’m able to use rice flour so I’ve never tried anything without it. Like I said play with the flour until you get the results that satisfy you 😉 Happy noodle making! You’ll love homemade noodles and you can hang them to dry and freeze them for when you need them.
@@cbryce9243I'm allergic to all gluten-containing grains and rice among other grains. I sometimes have success with a blend of cassava flour and sorghum. I hope you've been able to find something that works for you!
I've been delving for a few years now in gluten free baking and the main advice is to realise that the techniques are different to baking with wheat flour. Once you get your head around this then things start clicking in place. This video has filled a gap for me as cooking is chemistry and the chemistry of gluten free baking is not the same as with wheat flour.
I will attempt to recreate this on these measurement: 1 cup gluten free flour 1 cup almond flour 4-5 Tablespoon Psyllium Husk 1 teaspoon Baking Powder Add water to make it look so wet dough. I added 5 cups of water and proof it for 30 minutes and shape it. Bake at 170 degree Farenheight for 45 minutes. If successful I will add toppings of my choice. I will update how it turned out since most of comment are asking for recipes. If someone find the best ratio for successful pizza, please post. Update: The above is ok and not good pizza. It is good for a snack bread.
Thanks for the advice. I use another approach increasing protein content in the dough to strengthen structure of the baked dough. I add eggs and full far sour cream to replace portion of water. I also use 2:1 ration of wholegrain flours and starches for better taste nutritional quality as the majority of commercial gluten free flour mixer are loaded with starches with only up to 2% protein content. Adding millet, buckwheat and quinoa flour mixed with tapioca and potato starch gives an amazing taste to the dough itself and allows to bake not only pizza, but delicious sweet and savoury pastries, buns and scrolls.
I know this comment is a year old but can you please share your recipes for the bread & rolls? Trying to figure out how to make my baked goods more nutritionally dense too but don't know the exact amounts to use!
@@gabrielasidiqi2487 same problem with me but now we have to live with this nd for this be positive there are so many other things we can eat i make rice cake rice pan cake coconut cookies nd many more which are made from rice nd coconut always be thankful
I made this for dinner tonight. It turned out amazing. It was an excellent crust. My only problem was I don't have a pizza stone to heat up and bake on. But in spite of that, it was excellent.
I just finished making my pizza crust, yes it was a lot of work. If you plan ahead of time and keep them in the freezer it wouldn't be to bad. I made 2 big pizza crusts. My friend had the brilliant idea of making 6 mini pizza crusts from the recipe for small families. Brilliant! Finding the pseulim involved going to several stores and finally finding it from someone who hadn't bathed in months, but it was worth the suffering. This was amazing pizza. The color was darker than normal pizza but with sauce and cheese it tasted just like normal pizza, crispy with good chew. The bottom crust was super dark. Amazing! Thanks! My celiac friends didn't ever think they'd eat normal pizza again.
Unfortunately the linked website doesn't give you a recipe for the required gluten free flour mix simple states ingredients. It would have been far more useful to offer required percentages of each ingredient in the flour mix.
@@bluemoon6811 well seeing most people come across this video looking to make pizza dough.... Yeah it would be nice of them to add the measurements lol
I really really REALLY appreciate the time you put in on this video and disseminating that kind of information to us. I smiled at the psyllium hisk bcuz thats one of my secret ingredients to pizza dough making because it surely boost elasticity the dough and adds a high amount fiber 👌🏾 I think I'm going to try addidng cornmeal or coconut crumbs to the lightly oiled pan bed to achieve some nice browning too. Thank you. All the best
I just made ATK's gluten free biscuits--totally worth it! They aren't biscuits *exactly* like homemade, but have the texture/feel of red lobster's cheddar garlic biscuits. OMF they're awesome; made my entire night. I'm buying the cookbooks! Pizza tomorrow! Thank human tenacity--I can get fat again!
I hate the taste of baking powder and it’s more visible in gluten free dough I’d never think about putting it in a yeast base by myself. I don’t think I can taste it in pizza that’s genius. What a great video it’s been 7 years but thank you 💜
I just bought the Gluten free cookbook from ATK recently. It is really awesome. My daughter and grandchildren are all gluten intolerant. I have to learn a new way of cooking.
I love being gluten free. Not by choice also. I have been tested and gastroscopy (under sedation with the camera down the mouth and peices of tissue taken out). Yes at the start I was unhappy, cant order quick easy takeaway or buy cheap bread etc. But after a few years, I have grown to love and adapt. I make everything I can from scratch and I KNOW what ingredients etc are put it. But after 10+ years of no gluten. I feel great. No thinking I am going insane or anxiety attacks / panic attacks. I would NOT recomment going gluten free if you don't need to. But if you are, embrace it and you can still eat amazing food (healthy and unhealthy). Take care you Gluten Free people!
As a chef, it is both a blessing and a hindrance. I can create awesome new recipes that amaze my fellow celiac friends but I also miss out of some amazing food. For me, bread was always a staple in my diet. From chewy Ciabatta to sweet buttery brioche. Now I'm stuck eating gluten free crap that has no body and no texture to it. Gosh I've tried a million recipes too. The smell of fresh bread wakes me up every night in cold Sweats.
I really like all their stuff, being someone recently diagnosed with celiac disease I can say I have a hard time telling schar from the real bread. I don't know how I would survive without them.
Problem with almond powder is that it gives a very distinctive taste. Now many people say it doesn't and I'm sure those people really don't notice it, but others do and that really gives a strange aftertaste in a pizza. were it a cake or cookies for example it would be fine but for me personally I don't like it. So I'll give this recipe a try with some modifications : instead of almond powder I'll use flax seeds powder, same high level of proteins, and for fat : olive oil, it's perfect for pizza in my opinion. Another advantage of the flax seed powder is that it helps binding the water just like psyllium . Also baking soda + some acid (vinegar or lemon juice, a tablespoon is enough) produce a lot of gaz, I noticed that when trying to bake bred. the idea is to put the lemon or vinegar in the water as well as the olive oil and when mixed with the flout + other dry ingredients it'll begin to produce gaz.
on the Flipside,i actually like the taste of almond flour and will be using 100% almond flour to make this a low-carb recipe for weight loss. the fat in almond doesn't cause fat gain
Just tried this to make roties, it was prefect! Big thumb for this, it could never have it right. 👌Didn't put so much water but will next time to have it a bit thinner. 😊
I wanted to let you people know, you can successfully replace baking powder with either xantham gum or guar. I use both for my pizza dough and I get a result very close to the one I used to have with all purpose flour. Also, you can try to mix various free gluten free flours like millet, you're going to love it!
***** hey, i like this video. I always look out for great gluten-free recipes on internet everyday to get my health dessert, but it had not been simple to practice plus it had been perhaps not delicious. Personally I think wonderful because it presented complately since I found the best free gluten recipes.If you should be going to cook some healthy dessert, We very recommend to search Delicious Desserts Perfecta Solution on google.
+ClaimhSolais it's true but they have one inconvenient, many people have a hard time digesting those. Psyllium and baking powder don't have that negative.
JezaGaia As a matter a fact, I know more people with digestion issues with psyllium husks and baking powder, rather with xanthan gum or guar. It's up to the person I guess.
You omitted the most important step! Why didn’t you show the proofing and shaping? I wanted to see how you got a bowl of what looked like cake batter to be transformed into a neat round pizza base.
Nope. I stopped making my gf pizza crust this way (dough that's a batter and is parbaked). I use the recipe from "Let Them Eat GF Cake" and it's THE BEST pizza crust and is actually a DOUGH you can work with! You can put the toppings on the raw dough and bake at a high temperature. The flour is a bread flour mix... superfine rice flour, starches, whey protein isolate, and xanthan gum. Super simple and cheap. The dough that is made is extremely thick and sticky, but after it rises, it's refrigerated for at least 4 hours and then can be used like a normal dough (ie, work with it on a floured surface and knead to smooth it out). Try it. I promise it's way better and actually has a REAL chew. Note that the recipe has an additional amount of xanthan gum to make it thicker, and also suggests using a small amount of psyllium husk.
Adding a protein made a big difference with my gf breads. I modified the Let Them Eat GF Cake recipe and used collagen protein (it's what I had on hand). It worked out great.
@@C00kie445 yep. I find I can keep costs down by buying rice and starches from the international aisle in the grocery store, or at Asian grocery stores (I always double check to make sure there are no "may contain" warnings and call the company if I'm not sure).
Gluten isn't The only thing I need to stay away from but also I can't have yeast as well or I get an overgrowth of fungus in my body. Also as far as the psyllium husk makes me constipated and I've used that in Brad's and stuff and baking goods and drink a lot of water and it still made me constipated so stuff does nothing for me!!! What do u suggest I use?
Thanks very much for sharing so information about role of gluten in pie crust and how to overcome the problem of no gluten. I really appreciate your video..... Tqtq again...💖💝💐
My cooking channel would be great for you. Everything I make is gluten free and dairy free! I would love to share my easy and delicious recipes with you.👩🏻🍳🥰 Bless you Pauline
Looks really good. Sadly, in addition to having Celiac my daughter also has Oral Allergy Syndrome so I know I can't use almond flour and I'm not sure about the psyllium. Oh well ...
This is old but if someone gets here through a search these many years later. Caputo makes a wonderful gluten free pizza flour. Look it up and a recipe for their pizza and you will be very happy.
My cooking channel would be great for you. Everything I make is gluten free and dairy free! I would love to share my easy and delicious recipes with you.👩🏻🍳🥰 Bless you Philip
I checked this *Delicious Desserts Perfecta Solution* book out from the library to test-drive it before giving it a place on my bookshelf. I was annoyed to see that her primary mix was not the usual rice-potato-tapioca mix, instead using sorghum-potato/corn-tapioca, but I had all the flours on-hand so I decided to mix it up and give it a try. I picked the hardest thing I could find (why waste time?): cut-out sugar cookies. I was flabbergasted. They were great. You can search it on google. They kept their shape, and the texture and taste were wonderful: no grit! I made biscuits next (another difficult thing to make GF) and they were also great. The pizza crust recipe produces an actual DOUGH that you can pat out with your hands, not the usual batter that needs to be spread with a wet spatula. In the two weeks that I`ve had this book from the library, I`ve made seven baking recipes all with wonderful success, including the first loaf of GF bread that I`ve eaten plain.
***** Delicious Desserts Perfecta Solution is a spam-related online website. I'm hesitant to believe this is an actual occurance, and not some spam-bot or something trying to geenerate traffic
+Bota Mihai yep except all the flours you've mentioned have a very high glycemic index , rice is 95, potato is 90 all other starches are 85, sorghum is barely decent at 70. For those who don't know what that means here is an example, if I say that rice flour has a glycemic index of 95 it means that putting 100 grams of that flour in a recipe will produce the same effect than putting 95 g of sugar. Not in calories but in the quantity of insulin your body will need to produce. So yes extremely bad if you're diabetic and also bad if you're not because it can lead to getting diabetes later on. Don't use the all purpose flours make your own with a mix of flours you select for the nutritive qualities and low glycemic index.
I’ve been making this recipe since you published your first gluten free cookbook. Understanding the science is essential to a great product. And it’s delicious! Thank you
please i’ve been allergic to gluten dairy eggs soy and so much more for years, but now since my autoimmune and IBD been getting better, i’m only allergic to eggs and rye. my body can’t digest gluten well. i want to try cheese pizza again
LOVE this!!! Thankfully, my family can use nuts & yeast (tho my more-affected son should technically avoid yeast -- I have yet to figure out that particular challenge). It looks like a ton of work, but if I ever get to the point of being able to try this, I certainly want to. Making pizza like this for my boys would be a huge win!
Wow...I am following a GF and milk free diet for 100 days challenge. I am feeling so amazing 🎉 that I considering to continue with this life style. The join pain ALL gone, managing to loose weight nicely, full of energy. Of course I am trying the best gluten free stuff from various suppliers ❤
I clicked on the link,and it's says i have to become a member to get the recipe.Something about a 14 day free trail.Why can't i just get the ingredients?
Thank you very much A lot of experimenting going on here,marrying results,,most edible but it is just getting the step to delicious but coming I think.
Can someone suggest a substitute that would work just as well as almond flour? What about another type of nut flour. I have read too many negative things about almonds lately.
cooking is fucking chemistry ftw. anyone with a decent head on their shoulders, willpower in effort, and willingness / lack of inhibition to experiment and fail can be a great cook, come up with a great recipe for one item, and open up a successful restaurant with a bit of business help.
Recipe: 2- 2/3 cup plus 1/4 cup King Arthur Gluten-free multi-purpose flour (16 ounces); 1/2 cup plus 1/3 cup almond flour (2-1/2 ounces); 4 -1/2 teaspoons powdered psyllium husk;
2-1/2 teaspoons baking powder; 2 teaspoons salt; and 1 teaspoon instant yeast. Whisk these ingredients together. Slowly add 1-1/2 cups warm water (100 degrees F) and 1/4 cup vegetable oil in steady stream on low speed until incorporated. Increase speed to medium and beat until sticky and uniform -- about 6 minutes. It will be like a thick cake batter. Remove bowl from mixer. Cover with plastic wrap and let stand until inside of dough is bubbly, about 90 minutes. Adjust oven racks to lower and middle positions. Line 2 baking sheets with parchment paper and spray liberally with vegetable oil spray. Transfer half of dough to center of one prepared sheet. Using oil-sprayed spatula, spread dough into an 8-inch circle. Spray top of dough with vegetable oil spray. Cover with large sheet of plastic, and using hands, press dough out to 11-1/2 inch round, about 1/4-inch thick, leaving outer 1/4 inch slightly thicker than center. Remove plastic. Repeat with remaining dough. Place sheets in oven and set oven to 325 degrees F. Bake dough until firm to touch, golden brown on underside, and just beginning to brown on top, 45-50 minutes, switching and rotating sheets halfway through baking. Transfer crusts to wire rack and let cool. Baked and cooled crusts can sit at room temperature for up to 4 hours. Completely cooled crusts can be wrapped first with plastic and then with aluminum foil and frozen for up to 2 weeks. Frozen crusts can be topped and baked as directed in pizza recipes. Crusts do not need to thaw before topping and baking.
Hello
No sugar? (Yeast)
I'm assuming this is taken from the link they provided (clicked on it... and I'm not about to become a member for just a recipe). Thanks!
Is this the recipe from their paid site? Thanks
@@akporta same!
i hate being gluten intolerant from the bottom of my heart
Oh it really isn't that bad. Once eyoiu he the hang if gluten free flours you really can have your old favorite foods again.
Nakijma Nelson i know, I already do. But I hate the other problems it brings like the awkward moment when someone who didn't know about your diet cooked you dinner, or having to check every damn food package if it contains wheat before you eat, or having to bother your friends to do the same every time they cook for you, and only getting to choose foods from 10% of the menu at a restaurant. It bothers the hell out of me because it brings so much awkwardness and moments of shame and guilt and you got to be honest it still sucks even though you find gluten free alternatives of your favorite foods, which isn't certain you do either.
Frida Engblom girl why would you feel guilty for not being able to eat genetically hydrodized food. Honey You are soooo lucky that you discovered this early. We are on an epidemic of people with wheat born illness and they don't even know it. Generations of kids with Autism and ADHD. no my dear no shame hear and it only mildly sucks.
Nakijma Nelson I know it's nothing big, but like a little stone in your shoe it can still be annoying as hell
me too it is just so sad.
Wow, such condensed information. 5 seconds of him asserting things is hours of experimentation that you don't have to do. serious gold here.
It's totally worth replaying the video or rewinding to process what he just said.
Proportions or amounts of each ingredients would have been nice to share or even to suggest.
@@rickdees251 how else they gonna make a dollar? :) Gotta go to their site and pay for membership.
Edit: OK, more than a dollar according to the comments below... :P
DEFINITELY information goldmine.
And wasted money to buy all sorts of flour from different makers because they promised a better bread.
@@annhans3535 hi
My girlfriend's doctor recommended she go on a GF diet to address ongoing gastro issues.
I love making and eating pizza.
We tried GF store sold dough and it produces flat dense pizza. It wasn't bad but certainly left something to be desired.
So this video will help me to make a better pizza that we can both enjoy as will help her digest.
When I first found out I had Celiac Disease I would go to the store and always end up crying in that first year... literally everything had gluten except fresh meat, fruits and veggies. All the foods I loved were now danger foods and learning to cook, especially quick foods had become my nightmare. I was known by family and friends as a fantastic cook and baker and all of a sudden I had to learn to cook a new way. I was heartbroken! I thought my life sucked and that I had lost all my favorite foods.
GF availability has gotten much better than it was in the 90’s. I’ve learned to cook fantastically again in my GF world. I get to enjoy all the foods I did before as I constantly surf the net looking for new ways to learn about cooking and baking in my GF world.
By the way...Every person on a GF diet, whether from need or choice should own a noodle making machine if they love pasta like I do. GF pasta, freshly made will leave your dinner guests in awe at the fact they can’t tell the difference.
Meta, No kidding? I never thought to make my own noodles. Where did you get recipes? I cannot eat rice, can they be made with any GF flour?
@@cbryce9243 Hi! I have gone through every flour combo out there on the market and I’ve tried so many recipes for gf flour. I finally found the best flour combos for all purpose and baking....and they are home blended. I make them both up into 10 cups batches. If you don’t have a scale to measure you need to buy one because the conversion to cups, tsp, Tbsp etc absolutely is not the same and not nearly as good!
Just go to the tab for “flours” in the upper mid left and it will give you your option for which flour recipe you want. I use the all purpose for my noodles. You are going to love love love homemade noodles. JUST DON’T OVER COOK THEM 👍
PS you have got to make up the baking flour blend and make the cinnamon roll recipe she has on her site! It’s to die for!
Here’s the site link
www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/
@@cbryce9243 oh sorry my bad... you can’t have rice flour 😕 my suggestion is that you don’t use drying cook flours like nut flour. Example, almond flour doesn’t allow enough moisture to make good noodles....Garbanzo flour is too gritty and the noodles don’t taste right. Try the flours you use. Play around until you find the right combo. Google homemade noodle recipes without rice flour I’m sure there are many you can try. My recipes all have rice flour.
I’ve spent years finding the best flours to give me great results with my diet allowances with Celiac Disease. I’m able to use rice flour so I’ve never tried anything without it. Like I said play with the flour until you get the results that satisfy you 😉 Happy noodle making! You’ll love homemade noodles and you can hang them to dry and freeze them for when you need them.
@@cbryce9243I'm allergic to all gluten-containing grains and rice among other grains. I sometimes have success with a blend of cassava flour and sorghum. I hope you've been able to find something that works for you!
I've been delving for a few years now in gluten free baking and the main advice is to realise that the techniques are different to baking with wheat flour. Once you get your head around this then things start clicking in place. This video has filled a gap for me as cooking is chemistry and the chemistry of gluten free baking is not the same as with wheat flour.
I will attempt to recreate this on these measurement:
1 cup gluten free flour
1 cup almond flour
4-5 Tablespoon Psyllium Husk
1 teaspoon Baking Powder
Add water to make it look so wet dough. I added 5 cups of water and proof it for 30 minutes and shape it.
Bake at 170 degree Farenheight for 45 minutes.
If successful I will add toppings of my choice.
I will update how it turned out since most of comment are asking for recipes. If someone find the best ratio for successful pizza, please post.
Update:
The above is ok and not good pizza. It is good for a snack bread.
Would also be great to have all this in grams ;)
Keen to hear how it went
since almond flour is expensive and i cannot have almonds, you can use sunflower seed flour instead. you can grind it in a coffee grinder.
what was the verdict??
bumping for possible update...
Thanks for the advice. I use another approach increasing protein content in the dough to strengthen structure of the baked dough. I add eggs and full far sour cream to replace portion of water. I also use 2:1 ration of wholegrain flours and starches for better taste nutritional quality as the majority of commercial gluten free flour mixer are loaded with starches with only up to 2% protein content. Adding millet, buckwheat and quinoa flour mixed with tapioca and potato starch gives an amazing taste to the dough itself and allows to bake not only pizza, but delicious sweet and savoury pastries, buns and scrolls.
Hello there
I know this comment is a year old but can you please share your recipes for the bread & rolls? Trying to figure out how to make my baked goods more nutritionally dense too but don't know the exact amounts to use!
@@gorillazgirl2124 I was wondering the same thing…could you please advise your recipe…. Thankyou so much !!!
Whole grain flour in not gluten free.
When you’re gluten, lactose, and peanut intolerant but you didn’t know and you found out each time through severe stomach pain
I’m also gluten intolerant and am allergic to peanuts.You are the first person I’ve come across that have the same two problems.
Haha me too, lactose intolerant. Alergic to gluten, chickpeas, sesame seeds and beef.
@@gabrielasidiqi2487 same problem with me but now we have to live with this nd for this be positive there are so many other things we can eat i make rice cake rice pan cake coconut cookies nd many more which are made from rice nd coconut always be thankful
@@deborahsullivan9765 aside from pizza, I have a line with Gluten-Dairy-Soy-Nut-FREE products. Supporting dietary restrictions and allergies ❣️
@@deborahsullivan9765 hi
I made this for dinner tonight. It turned out amazing. It was an excellent crust. My only problem was I don't have a pizza stone to heat up and bake on. But in spite of that, it was excellent.
What are the ratio you used ?
you could stick your pizza pan in the oven to preheat.
I just finished making my pizza crust, yes it was a lot of work. If you plan ahead of time and keep them in the freezer it wouldn't be to bad. I made 2 big pizza crusts. My friend had the brilliant idea of making 6 mini pizza crusts from the recipe for small families. Brilliant! Finding the pseulim involved going to several stores and finally finding it from someone who hadn't bathed in months, but it was worth the suffering. This was amazing pizza. The color was darker than normal pizza but with sauce and cheese it tasted just like normal pizza, crispy with good chew. The bottom crust was super dark. Amazing! Thanks! My celiac friends didn't ever think they'd eat normal pizza again.
Where did you find the measurements and recipe? Thanks :)
I bought the book this recipe came out of
someone whom hadn't bathed in months? I'm assuming it's an racist comment O.o
L4D Noob Tube how is that racist? The only racist comment here is your own, as your assuming racism based off of your own opinions.
@@MartyM777 in case you never found out, she was referring to a hippie lol
Unfortunately the linked website doesn't give you a recipe for the required gluten free flour mix simple states ingredients. It would have been far more useful to offer required percentages of each ingredient in the flour mix.
They want you to buy the book(s) of course
his goal is to explain the science and the why's, this isn't one of those cooking demo videos
Yes I agree he gave no measurements of ingredients which kind of shows what an idiot he is
@@bluemoon6811 well seeing most people come across this video looking to make pizza dough....
Yeah it would be nice of them to add the measurements lol
www.americastestkitchen.com/recipes/7853-the-best-gluten-free-pizza
That's a great chemistry lesson, the end.
Where's the recipe? Do I have to be a member or is it from this season?
I really really REALLY appreciate the time you put in on this video and disseminating that kind of information to us. I smiled at the psyllium hisk bcuz thats one of my secret ingredients to pizza dough making because it surely boost elasticity the dough and adds a high amount fiber 👌🏾 I think I'm going to try addidng cornmeal or coconut crumbs to the lightly oiled pan bed to achieve some nice browning too. Thank you. All the best
well give us the recipe pls!!
I'm so glad I watched this. I have all these ingredients. Now, to go to the kitchen, and create a recipe. This will be some fun science!
How was it?
I see what you did there. Where's the recipe lol
@Ra how was your science experiment ?
Hello there
How was it? I'm making pizza kits for the freezer. Hoping I can freeze it.
Gold ❤️ I have watched this video so many times to just hear him teach. Brilliant stuff!
I just made ATK's gluten free biscuits--totally worth it! They aren't biscuits *exactly* like homemade, but have the texture/feel of red lobster's cheddar garlic biscuits. OMF they're awesome; made my entire night. I'm buying the cookbooks!
Pizza tomorrow! Thank human tenacity--I can get fat again!
I know this is old, but what is ATK? My daughter is gf and is miserable lol. Thanks
@@MsMonica38America's test kitchen. The name of this channel that publishes recipes.
@@manuelrodriguez3166 thank you so much!
I hate the taste of baking powder and it’s more visible in gluten free dough I’d never think about putting it in a yeast base by myself. I don’t think I can taste it in pizza that’s genius. What a great video it’s been 7 years but thank you 💜
9 years old? Just seeing this for the first time. Hope this guy is off enjoying life. Thanks for the video mate
The recipe was amazing and turned out incredible, highly recommend.
When you have kids with celiac, gf pizza is a must! Can't wait to try this
I know its only been 2 weeks but, Have you tried it yet?
@@jessicaupchurch8726 I juuuust gathered all the ingredients, ill update when I do!
@@Kriistall7 thank you so much!
Mee too celiac
@@Kriistall7and 2 yrs later ? How are the results from this recipe:)? Thank you
I just bought the Gluten free cookbook from ATK recently. It is really awesome. My daughter and grandchildren are all gluten intolerant. I have to learn a new way of cooking.
America's Test Kitchen Gluten-Free Flour Blend
Makes 42 ounces (about 9 1/3 cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder
Crust
16 ounces (3 1/3 cups plus 1/4 cup) ATK Gluten-Free Flour Blend
2 1/2 ounces (1/2 cup plus 1 tablespoon) almond flour
1 1/2 tablespoons powdered psyllium husk
2 1/2 teaspoons baking powder
2 teaspoons salt
1 teaspoon instant or rapid-rise yeast
2 1/2 cups warm water (100 degrees)
1/4 cup vegetable oil
Vegetable oil spray
From previous comments whom found the full recipe: www.kcet.org/food/weekend-recipe-gluten-free-pizza
@@chloexiaodanma8659 thanks for sharing this!
I love being gluten free. Not by choice also. I have been tested and gastroscopy (under sedation with the camera down the mouth and peices of tissue taken out). Yes at the start I was unhappy, cant order quick easy takeaway or buy cheap bread etc. But after a few years, I have grown to love and adapt. I make everything I can from scratch and I KNOW what ingredients etc are put it. But after 10+ years of no gluten. I feel great. No thinking I am going insane or anxiety attacks / panic attacks. I would NOT recomment going gluten free if you don't need to. But if you are, embrace it and you can still eat amazing food (healthy and unhealthy). Take care you Gluten Free people!
I don't know what else is in this channel but, God!, this video is amazing. Where had you been my entire life! Thank you!
Hello there
Finally a great explanation about gluten free flours and their challenges. Bravo.
As a chef, it is both a blessing and a hindrance.
I can create awesome new recipes that amaze my fellow celiac friends but I also miss out of some amazing food.
For me, bread was always a staple in my diet. From chewy Ciabatta to sweet buttery brioche. Now I'm stuck eating gluten free crap that has no body and no texture to it. Gosh I've tried a million recipes too.
The smell of fresh bread wakes me up every night in cold Sweats.
schar has excellent chibatta rolls and buns.
@@anandchundi6805 yes the schar ciabatta is beautiful. The bread and buns not so much. But we can't be too picky :)
I really like all their stuff, being someone recently diagnosed with celiac disease I can say I have a hard time telling schar from the real bread. I don't know how I would survive without them.
Finally an explanation as to why other companies have gritty GF pizza crust and how I can make my own. Thanks!
Problem with almond powder is that it gives a very distinctive taste. Now many people say it doesn't and I'm sure those people really don't notice it, but others do and that really gives a strange aftertaste in a pizza. were it a cake or cookies for example it would be fine but for me personally I don't like it.
So I'll give this recipe a try with some modifications :
instead of almond powder I'll use flax seeds powder, same high level of proteins, and for fat : olive oil, it's perfect for pizza in my opinion.
Another advantage of the flax seed powder is that it helps binding the water just like psyllium .
Also baking soda + some acid (vinegar or lemon juice, a tablespoon is enough) produce a lot of gaz, I noticed that when trying to bake bred. the idea is to put the lemon or vinegar in the water as well as the olive oil and when mixed with the flout + other dry ingredients it'll begin to produce gaz.
on the Flipside,i actually like the taste of almond flour and will be using 100% almond flour to make this a low-carb recipe for weight loss. the fat in almond doesn't cause fat gain
How did it turn out? The flax seed?
Thank you! I'm allergic to almonds
blognewb I hate to tell you, this isn’t low carb.
Just tried this to make roties, it was prefect! Big thumb for this, it could never have it right. 👌Didn't put so much water but will next time to have it a bit thinner. 😊
I finally can make Pizza for my Partly Glutenqueesy family. Thank you!
This may have just saved my pizza longing heart! Thank you!
I wanted to let you people know, you can successfully replace baking powder with either xantham gum or guar. I use both for my pizza dough and I get a result very close to the one I used to have with all purpose flour.
Also, you can try to mix various free gluten free flours like millet, you're going to love it!
***** I think you should do some research about Delicious Desserts Perfecta Solution, just Google it. It is the best gluten free pizza dough indeed.
alger Kurti
Much obliged for your suggestion, I will look upon that.
***** hey, i like this video. I always look out for great gluten-free recipes
on internet everyday to get my health dessert, but it had not been
simple to practice plus it had been perhaps not delicious. Personally I
think wonderful because it presented complately since I found the best
free gluten recipes.If you should be going to cook some healthy dessert, We very recommend to search Delicious Desserts Perfecta Solution on google.
+ClaimhSolais it's true but they have one inconvenient, many people have a hard time digesting those. Psyllium and baking powder don't have that negative.
JezaGaia
As a matter a fact, I know more people with digestion issues with psyllium husks and baking powder, rather with xanthan gum or guar. It's up to the person I guess.
I have used this info in my GF sourdough pizza recipe when this vid came out and never looked back. The crust is amazing!
You omitted the most important step! Why didn’t you show the proofing and shaping? I wanted to see how you got a bowl of what looked like cake batter to be transformed into a neat round pizza base.
That was post shaping lol
Wow. The best video for gluten free flower blend explained. Amazing!
Nope. I stopped making my gf pizza crust this way (dough that's a batter and is parbaked). I use the recipe from "Let Them Eat GF Cake" and it's THE BEST pizza crust and is actually a DOUGH you can work with! You can put the toppings on the raw dough and bake at a high temperature. The flour is a bread flour mix... superfine rice flour, starches, whey protein isolate, and xanthan gum. Super simple and cheap. The dough that is made is extremely thick and sticky, but after it rises, it's refrigerated for at least 4 hours and then can be used like a normal dough (ie, work with it on a floured surface and knead to smooth it out). Try it. I promise it's way better and actually has a REAL chew.
Note that the recipe has an additional amount of xanthan gum to make it thicker, and also suggests using a small amount of psyllium husk.
Adding a protein made a big difference with my gf breads. I modified the Let Them Eat GF Cake recipe and used collagen protein (it's what I had on hand). It worked out great.
Thank you for sharing that free site. We're already paying twice as much for gf products, even when homemade, so gf recipes are solid gold ♡.
@@C00kie445 yep. I find I can keep costs down by buying rice and starches from the international aisle in the grocery store, or at Asian grocery stores (I always double check to make sure there are no "may contain" warnings and call the company if I'm not sure).
The value that you add to this complex topic, is soooo appreciated.
Professional, expert ,effective and reliable...thank you
Wow so good ...been gluten allergic for 21 years , now want to start baking my own breads and pizzas 😀
Hello there
Gluten isn't The only thing I need to stay away from but also I can't have yeast as well or I get an overgrowth of fungus in my body. Also as far as the psyllium husk makes me constipated and I've used that in Brad's and stuff and baking goods and drink a lot of water and it still made me constipated so stuff does nothing for me!!! What do u suggest I use?
Thanks I've been searching for advice on the chemistry of gluten free pizza dough. This is very informative.
Cool story bro but where's the recipe lol
Recipe is a link to site you have to sign up for to see. Scam
The recipe was amazing BTW and it’s just America’s test kitchen, it isn’t a scam
Thanks very much for sharing so information about role of gluten in pie crust and how to overcome the problem of no gluten. I really appreciate your video.....
Tqtq again...💖💝💐
My cooking channel would be great for you. Everything I make is gluten free and dairy free! I would love to share my easy and delicious recipes with you.👩🏻🍳🥰 Bless you Pauline
Fabulous solutions Dan. Thanks a ton for all these tips.
Thank you for explaining this. I finally know what to mix to dough!
Healthy cooking is... A Blessing ❤ rare know...
Looks really good. Sadly, in addition to having Celiac my daughter also has Oral Allergy Syndrome so I know I can't use almond flour and I'm not sure about the psyllium. Oh well ...
I use a mix of 50/50 xantan gum and linseed with water instead of psyllium, for the almond I suggest you to add some sugar or honey.
Haven't been coughing, which was chronic, or had canker sores since I stopped eating wheat
So interesting...I thought I was alone but everytime I eat any gluten product I get canker sores. Nothing else
Hello
Sounds great! I thought you might say add whey powder, but you said almond flour. Would whey work? Thanks!
Yes, whey works so well
Thanks for sharing.
I really appreciate having it explained like this.
This is old but if someone gets here through a search these many years later. Caputo makes a wonderful gluten free pizza flour. Look it up and a recipe for their pizza and you will be very happy.
My cooking channel would be great for you. Everything I make is gluten free and dairy free! I would love to share my easy and delicious recipes with you.👩🏻🍳🥰 Bless you Philip
gluten-free wheat for me is no good.
I checked this *Delicious Desserts Perfecta Solution* book out from the library to test-drive it before giving it a place on my bookshelf. I was annoyed to see that her primary mix was not the usual rice-potato-tapioca mix, instead using sorghum-potato/corn-tapioca, but I had all the flours on-hand so I decided to mix it up and give it a try. I picked the hardest thing I could find (why waste time?): cut-out sugar cookies. I was flabbergasted. They were great. You can search it on google. They kept their shape, and the texture and taste were wonderful: no grit! I made biscuits next (another difficult thing to make GF) and they were also great. The pizza crust recipe produces an actual DOUGH that you can pat out with your hands, not the usual batter that needs to be spread with a wet spatula. In the two weeks that I`ve had this book from the library, I`ve made seven baking recipes all with wonderful success, including the first loaf of GF bread that I`ve eaten plain.
***** Delicious Desserts Perfecta Solution is a spam-related online website.
I'm hesitant to believe this is an actual occurance, and not some spam-bot or something trying to geenerate traffic
+Bota Mihai yep except all the flours you've mentioned have a very high glycemic index , rice is 95, potato is 90 all other starches are 85, sorghum is barely decent at 70.
For those who don't know what that means here is an example, if I say that rice flour has a glycemic index of 95 it means that putting 100 grams of that flour in a recipe will produce the same effect than putting 95 g of sugar. Not in calories but in the quantity of insulin your body will need to produce. So yes extremely bad if you're diabetic and also bad if you're not because it can lead to getting diabetes later on.
Don't use the all purpose flours make your own with a mix of flours you select for the nutritive qualities and low glycemic index.
Hi
I’ve been making this recipe since you published your first gluten free cookbook. Understanding the science is essential to a great product. And it’s delicious! Thank you
Could you please write the recipe? I cant find it anywhere...
please i’ve been allergic to gluten dairy eggs soy and so much more for years, but now since my autoimmune and IBD been getting better, i’m only allergic to eggs and rye. my body can’t digest gluten well.
i want to try cheese pizza again
Hello there
@@catarina7285 hi
This goes hard. Thank you.
Hmmmm, now I get it. Thanks for the tip.
Finally, some science in food science
LOVE this!!! Thankfully, my family can use nuts & yeast (tho my more-affected son should technically avoid yeast -- I have yet to figure out that particular challenge). It looks like a ton of work, but if I ever get to the point of being able to try this, I certainly want to. Making pizza like this for my boys would be a huge win!
Thanks for posting this. I have a lot food intolerances and Xanthan Gum is one. Thanks for finding great alternative.
Wow...I am following a GF and milk free diet for 100 days challenge.
I am feeling so amazing 🎉 that I considering to continue with this life style.
The join pain ALL gone, managing to loose weight nicely, full of energy.
Of course I am trying the best gluten free stuff from various suppliers ❤
Can't wait to try this rather than the crunchy pizza we ate Friday night
Thank you. Could you please give us the recipe for this GF pizza
Thank you for the solid info!
glad i found this channel, i enjoyed every minute.
You should be a science teacher....great info!!!!!
I just cut out all wheat in general. I use coconut flour and flax seed flour if I ever feel to need to make bread or pizza, which is rare.
Do you have a recipe? Ta!
Thank you 🤗
please, can you write here the complete recipe? thank you very much!
@@zaarkhananal7165 Thank you.
First video I saw and already subscribed! Amazing info 💜
Amazing, thank you so much!
I clicked on the link,and it's says i have to become a member to get the recipe.Something about a 14 day free trail.Why can't i just get the ingredients?
Same recipe (no request to sign up for free trial) hosted on a different site: www.americastestkitchen.com/recipes/7853-the-best-gluten-free-pizza
Thank You!
Awesome!!! Thankyou Appreciate all you do! Thanks for making it available to everyone!😎😍😘
Try this. The original has been archived.
@@BlissFortress this link too says to become a member.
Is it possible for you to put the recipe here.
Thank you ..just made me rich
Wow, that's awesome thankz!
Is there a good sub for almond flour if you have a nut allergy?
If you can eat garbanzo beans, I'd think that Bob's Red Mill GF APF might be better at browning, then say, rice flour, but I don't know.
Flaxseed
Good one
Excellent and extremely informative! It explains why the rolls I made y wife for thanks giving were so overly dense. Thank you!
thanks for sharing these infos 😊 i have a question can we substitute almond flour with chick pea flour instead? thanks again
If I decide to buy the book I'll share the recipe
www.americastestkitchen.com/recipes/7853-the-best-gluten-free-pizza
Hello
Love the video. Can I have the recipe? Would like to try!
You be throwing down... I need an invite... That pizza looks great
what recipe did he use?
Thanks for the tips🙏🙏👍👍
Thank you!!!! This I great advise
Thank you very much
A lot of experimenting going on here,marrying results,,most edible but it is just getting the step to delicious but coming I think.
Insightful! Always interested in making a great tasting & quality pizza dough.
Excellent video. Well done. 👊👌👍
Useful video. If we use yeast for baking dough, do we need to add baking powder to dough? Please guide
Udi's makes an amazing gluten-free pizza mix
I prefer Bob's Red Mill mix.
That was incredible
How Much Of Each Ingredient?
That's so awesome!
Thank you very much! I will have to try this out!
Finally...someone who actually explains the difference btw gluten and gluten-free. Subscribed.
Can someone suggest a substitute that would work just as well as almond flour? What about another type of nut flour. I have read too many negative things about almonds lately.
Thanks for sharing. I'm trying to find similar information on bread.
cooking is fucking chemistry ftw. anyone with a decent head on their shoulders, willpower in effort, and willingness / lack of inhibition to experiment and fail can be a great cook, come up with a great recipe for one item, and open up a successful restaurant with a bit of business help.
Excellent vid; very helpful, Thanx.
Wow thanks. I have seen videos that use chia to make the glue. Is this a true option?
That was really interesting! I will try it out
Awesome presentation.
this is very helpful