Gluten free pizza base In this pic i have used; chorizo, bacon, tomato, capsicum, goats feta, artichoke, basil and anchovy This base uses yeast as the rising agent. Millet is flour made from the grain, millet. It is gluten free. One aspect of millet flour that many people praise is its sweet taste. It’s comparable to sorghum but tends to lack the bitter aftertaste most associate with sorghum flour. You can often cut sugar in recipes when you use the flour, since you’ll be deriving some natural sweetness from millet. Also a little millet flour in breads makes them lighter with a crunchy crust, which many people find delicious. Ingredients 150g millet flour, a gluten free blend would work ok 75g rice flour 75g almond flour 1 tbsp olive oil 1 egg 7g dry yeast (2 tsp) 100ml approx. of warm water Celtic/Himalayan salt Method Put everything in a large bowl except the water. Mix together by hand or machine until the dough starts to come together. Add some of the water and mix add some more water until you reach a dough consistency, should not be very sticky. No need to knead to dough like gluten containing bread. On a baking tray lined with paper or a well -greased pizza dish press out so the dough is quite thin, about ½ cm, to a rectangle or circle shape, or small individual ones. Leave in a warm place, I fill up the sink with hot water and place the tray across it. I don’t bother covering it, but you can if you want to. If you have time leave for 45 minutes, then put your favourite toppings, on if you don’t you can just put your toppings on and bake for a slightly denser crust. Bake at 180C for 15-20 mins until the outside of the dough in golden and crunchy.
Posted on: Tue, 02 Jul 2013 01:53:20 +0000
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