Sunday, November 16, 2008

teff gluten free pizza crust

Its been a while since we've attempted anything of the sort, but i think the crusts prepared last night were likely the best ever made (by us). I'm selfishly noting this recipe more for myself as i'm likely to forget it the next time i need to make one.

This recipe borrowed technique and substance heavily from here and here. When i "adapt" recipes i tend to "round up" many different quantities because of ease of memory. I actually took some of my original memories and multiplied them by 1.5 in order to make enough pizza for 3 crusts last night, but i was off and the recipe below is only healthily good for 2.

Teff Gluten Free Pizza Crust

2 cups dark Teff flour
2 cups white rice flour
2 cups starch (i used corn and potato)
3 tbl xantham gum
3 tbl instant dry yeast
1 tbl salt
3 tbl oil (i used promiscuous olive oil)
3 tbl honey
1.5 cups white soy milk
1/2 cup water + 1/2 cup or more
extra white rice flour and corn meal for dusting
extra oil for rubbing

If you don't know about Teff, its likely the our favorite and the most flavourful gluten free flour. I believe it comes in both dark and light, although we've only seen the dark. Bob's Red Mill sells it, its what we use, and thats about the only place i've ever seen it.

Start by adding the flours, starch, xantham gum and salt to a large round bottomed bowl. Sift gently.
In a cup add the 1/2 cup of water and honey and mix. Ideally you heat it up for a better mixture, but i was too lazy. Then add the yeast and mix to coat all the yeast (this didn't work well for me, but not a biggy in the end).
After a few minutes when the yeast has started to bubble, add it to the soy milk and oil. Then about 1/3 cup at a time add the wet mixture to the dry, stirring to soak as much of the dry as possible.
Once all the wet is in there, mix with your hands into a ball. If the mixture is too dry, add more water a tablespoon at a time, if it gets too wet add more flour. I kneaded heavily for about 5 minutes.
The target is to have the mixture in your hands slightly tacky to ensure a moist crust. When you're just about done add a generous pinch of flour to your hands and coat the outside of the ball with the flour. Wrap in plastic wrap and set aside for as long as you can bear, 30 minutes is likely enough.

Pre-heat oven to 400 degrees. When its about ready, unwrap the ball and cut in half with a sharp knife, reseal half for 2nd crust. Place uncut side down onto a lightly floured and corn mealed surface and roll out into as good a circle shape as possible to about 13" or so, adding more flour as necessary. Then roll the likely cracked looking edges in to form a circle of about 11" to 11.5" in diameter. Gently coerce the dough with a spatula onto your cooking surface (we just have a metal pizza plate with little holes on it which works well). If a bit of it rips, don't worry!!! Once you get it on, mush down the suffering parts and you'll never know after the baking.

Add some oil to a small bowl and brush on the edges and middle of the pizza. Bake for 8 minutes on its own, then pull it out, add your sauce, toppings, etc., bake for another 10 minutes, then possibly broil for 1 or 2, and its ready to go.

Makes 2 hefty 11" pizza crusts.

For pizza flavours the net has no end of sources, i suggest Stephen Cooks, he hasn't been around much but his archives have some of the best bizza recipes ever, ie here and here.

I should also note that the plan was to make 3 pizzas. Well after i realized the first recipe was going to be good for only 2, i decided to make a different kind of crust. With light buckwheat flour and too late added zantham gum, i ended up with a crust that barely held together but ended up working in the end too, although clearly wasn't as flavourful as that wonderful teff!!

8 comments:

  1. Hi there...just a note to say that while I haven't been posting lately I'm still cooking and reading my favorite food blogs...and also, thanks for the very nice mention and links! Best, Stephen

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  2. Thanks for this recipe, Bob. I've been wanting to do something with teff for a while now.

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  3. I’m still cooking and reading my favorite food blogs…and also, thanks for the very nice mention and links!



    nice blog


    Regards
    Juvy

    http://medical-locum.com

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  4. Thank you for the wonderful info regarding teff pizza. I cant wait to cook. Could you please clarify what is stach??

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  5. Hi Tesfa! Its "starch" actually, which is typically the gooey stuff that can be distilled from flours. You can buy potato flour, and you can buy potato starch, which is just a finer form of the flour.

    http://en.wikipedia.org/wiki/Starch

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  6. i have an allergy to Gluten and most of the time i use guar gum or xanthan gum for baking. these gums are good substitute for wheat,

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  7. I have gluten allergy since childhood. I am always on a Gluten Free diet and i use guar gum in some of may baked foods.

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  8. im always on a Gluten Free diet. i really hate my allergy to gluten because i love the taste of wheat bread. oh well, you just got to live with it.

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