I use a gluten free bread recipe I found online that uses a blend of buckwheat flour, rice flour and potato starch for the flour mix, and then psyllium husk which is needed to make the dough stretchable.
I tried just using gluten free flour to begin with but without the gluten it’s just awful to work with and impossible to stretch out well. The psyllium husk is an absolute game changer and makes this dough very easy to stretch out to a pizza base.
This is the recipe I use although I add much less salt because 5g per pizza base is a health hazard, and IMO too much for a loaf of bread too.
Thanks! Hmmm, I have almost all of those ingredients, I think. I’ll have to give it a try. I’ve been buying premade GF crusts but they are costly.
I’ve seen GF bread recipes with twice that amount of salt for similar ingredient amounts. I almost always cut recipe salt in half anyway, but I’ll make a note of the health hazard :)
I use a gluten free bread recipe I found online that uses a blend of buckwheat flour, rice flour and potato starch for the flour mix, and then psyllium husk which is needed to make the dough stretchable.
I tried just using gluten free flour to begin with but without the gluten it’s just awful to work with and impossible to stretch out well. The psyllium husk is an absolute game changer and makes this dough very easy to stretch out to a pizza base.
This is the recipe I use although I add much less salt because 5g per pizza base is a health hazard, and IMO too much for a loaf of bread too.
Thanks! Hmmm, I have almost all of those ingredients, I think. I’ll have to give it a try. I’ve been buying premade GF crusts but they are costly.
I’ve seen GF bread recipes with twice that amount of salt for similar ingredient amounts. I almost always cut recipe salt in half anyway, but I’ll make a note of the health hazard :)