Gluten Free Pizza Crust {or the Holy Grail}

I've wanted to share this recipe for a while - it came together right after Christmas. And the first bite was Heaven sent; tears actually came to my eyes {keep in mind that I was running high on pregnancy hormones and nauseated most of the time}.

But I kept it to myself. at least until the recipe proved itself. How dare I hold out gluten free hope, only to realize that my first attempts were a fluke.

Living with a major food allergy is one of those losses that normalizes. You forget that anything is different. Unless it is painfully pointed out. For people with gluten issues, yeast is that screaming reminder that you're missing out on something truly fabulous. Whether it be cinnamon rolls or french bread or, in my case, pizza.

What can I say, I'm a gourmet pizza junkie aficionado. And the gluten free crusts we tried tasted like crackers or biscuits. They lacked the essential 'spring' and 'foldability' of real pizza dough. I gave up for a while and used this recipe {which is excellent but completely different}.

Then I opened The Homemade Pantry {have I talked you into buying this book yet?? Seriously, you should.} and saw her recipe for homemade frozen pizza crust, real pizza crust. From the wife of a former pizza parlor guy. I either forgot how bad{!} my first attempts were or was overcome with desperation to taste something that resembled stretched, leavened dough.

Here's the result. The Ellis Family All-time Favorite Meal {we finally hear little shrieks of 'pizza!!!' at dinner time - an American family once more}.

Dough post-rising

All that was left...

GF Pizza Crust

Ingredients

1 1/4 c warm water

1 T active dry yeast

1 t sugar

1 c oat flour

1 c quinoa or sorghum flour

1 1/3 c sweet or white rice flour

1 t salt

2 t xanthan gum

2 T olive oil

2 eggs

Directions

Proof yeast - mix yeast, water and sugar in a glass measuring cup or bowl and allow to sit 5-10 minutes until foam forms across top. 

In a stand mixer, combine flours, salt and xanthan gum. On medium speed, mix in oil, until evenly incorporated. Mix in eggs, until evenly incorporated. Add yeast mixture as quickly as dough will absorb it. The mixture should resemble a thick cake batter. Add flour (1/4 c at a time) or water (1 t at a time) to adjust consistency. Beat dough on high speed for 4-5 minutes, until dough takes on whipped appearance.

Spray olive oil on 2 pizza stones or air bake pans. Split dough in half. Wet hands thoroughly and spread dough as thin as possible on stones. If the dough clings to your hands, wet your hands again. Smooth the surface from the inside of the ball to the outside.

Cover the stones with a wet dishcloth or oiled plastic wrap and allow to rise until double in size (1-2 hours).

Preheat the oven to 475 degrees F. When oven is hot, top your pizza (the crust will be soggy if you top it early). Bake for 10-15 minutes, or until sauce bubbles and cheese begins to brown. 

Note - This recipe freezes well. To freeze without toppings, bake for 5 minutes. Allow to cool completely on pan. Wrap in 2 layers of plastic wrap and freeze up to a month.

Another note - this is not{!} one of those recipes where you just change the gluten free flour for whole wheat flour and carry on. The prep for this dough is completely different as are some of the ingredients. If you want my old {still fantastic} recipe for pizza dough, check it here.

Sandwich Bread

Today, I am offering what might feel to you normal 'glutenous' people like another gluten free bread recipe. To those of us gluten-freer's, I share golden, light, non-crumbly yeast bread. I've been working on this recipe for months, and only chose to publish it after proving it consistent. If you have any questions, ask me. I might have run into the same problem.

 Honestly, when was the last time you saw gf bread softly bend like this?

GF Sandwich Bread

Prep yeast:
2 T yeast
3/4 c warm water
Stir yeast in warm water and set aside for 10-15 minutes

Whisk flour mixture in separate bowl:
1 c milled flax seed
3 c whole grain flour mix {I use equal parts millet, yellow split pea and sweet rice}
2 t salt
2 t xantham gum

Using a stand mixer, mix:
2 eggs
prepped yeast and water
1/3 c honey
1/3 c kefir {1/2 c plain yogurt}

Add flour in 1 cup increments to the wet ingredients. This is the crucial step - Beat on medium high for 5 minutes until dough looks whipped {you are aligning the protein in the eggs just like you would kneading wheat bread}. Move dough to greased bread pan. Wet hands or spatula to smooth out the top. Allow bread to rise for 20-30 minutes {it over rises easily and will fall in the oven}, then turn oven to 350 degrees. When preheated, bake for 40 minutes, rotating the bread halfway through.

You guys are great. Thanks for reading this silly blog and for commenting and encouraging me. I really appreciate your time!