Gluten Free baking

ash_scotland88

ash_scotland88

ash_scotland88

Soldato
Joined
1 Jul 2007
Posts
5,392
The other half is recently GF and I'm struggling with pizzas, as a basic.
They come out quite dense, chewy and looking a bit raw so looking for tips/recipes.

My old pizza recipe was:

250g bread flour
7g yeast sachet
golden sugar
160-180ml water
salt, pepper, herbs and garlic powder.

And all I've done for the pizza is swap the flour to GF Bread Flour and having to add more water.

I know the yeast works (yeast, sugar and warm water) but I don't get much of a rise from the dough. I also find I add more water to get a dough consistency I am happy with, but maybe this is where I am going wrong?
 
Watched a few YouTube videos and made an attempt at a deep dish pizza, cooked in an oven proof pan. And it was pretty successful, had a lovely nutty/yeasty flavour wasn't too doughy (still a tad "wet" in areas) although room to improve but a huge improvement. I think I killed the yeast slightly due to too hot water, but from the videos it doesn't do much as in their for the taste.
Used the base heat and fan option set to 220, so it had a lovely crisp bottom.
Mix:
Self raising gf flour
Yeast
Baking powder
Sugar
Salt, pepper, herbs
Ground almonds (didn't have almond flour)
Xantham
I'm wondering if I should add some groundnut oil into the mix (sometimes I add olive oil) as an other source of fat as supposedly that's something GF flour is missing over normal stuff.
 
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