Pizza Dough (GF)
Rate this post
PREP TIME:
TOTAL TIME:
INGREDIENTS
- 1/2 teaspoon plus 1/8 teaspoon active dry yeast
- 3/4 cup organic brown rice flour
- 1/2 cup tapioca starch (see note)
- 1 tablespoon nonfat dry milk powder
- 1/2 teaspoon xanthan gum (see note)
- 1/2 teaspoon unflavored gelatin powder
- 1/4 teaspoon sea salt
- Pinch of dried herbes de Provence
- 1/4 teaspoon sugar
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons cider vinegar
- Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks
- Fleur de sel or other flaky sea salt
DIRECTIONS
- Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/4 teaspoon sea salt and herbes de Provence. Mix on low speed to blend. Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters.)
- Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
- Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.
- YIELD 12 breadsticks
- NOTE: Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores. Recipe from https://www.nytimes.com/recipes/10135/Gluten-Free-Breadsticks.html
Why does the recipe for pizza dough make 12 breadsticks?
You can make a single pizza crust or follow the directions on the post and create individual bread sticks.