Adapted from Claire Berman’s recipe from the excellent website www.thisglutenfreelife.org - a great source of gluten free recipes of both sweet and savoury application so please check it out for further inspiration or simply click here to go straight to the post.
Savoury gluten free recipes (including bread) are a most challenging beast. After a lot of experimentation we finally settled on this recipe, based largely around a version from the ‘This Gluten Free Life’ website. It has a great texture (nothing even like a crumbly cake), a good crust and with a few big-flavoured toppings, is a pretty respectable alternative.
Like with all gluten free baking, there is a fair bit of variation with results due to the unforgiving nature of the flour blends – some doughs end up too wet, others too dry.
So to try and minimise this as much as possible, we’ve listed the brand of gf flour used in production down the bottom of the recipe (even though as a rule, we don’t list brands). I’m sure others would work just as well but for the sake of standardising results, we’ve done so on our gf posts.
12g Active dry yeast
472g Warm water (110 F)
800g Gluten-free flour
12g Xanthan gum
480g Eggs (8 large)
120ml Extra-virgin olive oil
12g Cider vinegar
Yield: 10 large pizza breads
1, Mix the yeast and sugar in with the warm water then leave to sit for around 10 minutes or until frothy.
2, Meanwhile sift the flour with the xanthan gum and salt into the bowl of a mixer fitted with a paddle attachment.
3, When the yeast mix is frothy, add it along with the eggs, oil and vinegar. Mix on low until combined then on med-high for one minute until a very sticky, moist dough has been formed that is just slightly lightened in colour.
4, Use a scraper to tip onto a clean bench. Divide the dough into 10 pieces, then shape on trays into flat rounds, about 1.5cm high, using floured hands.
5, Let rise for 1 hour (they will only increase slightly in size, but the dough will ‘soften’ in texture), then bake for 15-20 minutes at 200°C.
6, If topping with pizza sauce and mozzarella or any other variation – keep the ingredients light and simple, and only add them for the final five minutes of cooking.
- Gluten free flours differ slightly between blends, therefore add the last of the wet ingredients slowly so as to ensure the dough is not too wet – a dough you can just pat into shape is what you’re after.
- For all our Gluten free recipes we used FG Roberts Plain Flour which is a mix of Maize Starch, Tapioca Starch, Soy Flour and Rice Flour.