cooking tip substitution?

[kwornson]

i just finished reading this cooking tip:

Making Better Pizza Crusts:

Use high-gluten flour such as Pillsbury Bread Flour and Gold Medal Better for Bread. Use 1 oz. dough portion or less per 1" pizza diameter (for example, 7 oz. dough = 8" pizza). Store individual raw dough portions dusted with flour in Ziploc bags in refrigerator up to a week or in freezer up to a month. Bake on pizza stone or pizza screen for crisper crust.

i'm wondering what to do for someone with celiac. suggestions?

[Kitchen Witch]

this is a gluten-free bread recipe that can easily be used for pizza dough -just change the toppings

Dry Mixture
21/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
31/2 tsps xanthan or guar gum
1/4 cup sugar
1 tsp salt
3 tsps active dry instant yeast

Liquids
11/3 cups warm water
2 large eggs
3 TBs vegetable oil
1/3 cup finely chopped scallions

Topping
3 TBs sesame oil
1 tsp coarse salt
2 TBs finely chopped scallions


Mix together dry ingredients. In separate bowl, combine the warm water, eggs and 3 tablespoons oil.
Add dry and liquid ingredients. Using a heavy duty mixer, beat mixture for three minutes on high speed.
Fold in 1/3 cup scallions. Turn dough onto a lightly floured surface (sprinkled with rice flour) and knead for 2-3 minutes.
Lightly oil a sheet of plastic wrap. Place dough in the center of the plastic wrap.
Cover completely with plastic and roll dough into an 8-inch log.
Cut into 4 even pieces. Roll each piece into an 8-inch circle. If dough is sticky, roll it between 2 sheets of oiled plastic wrap.
Let dough rise for 1 hour in a very warm place.
Preheat oven to 400 degrees. Brush with topping mixture.
Set on baking sheet and bake 20-25 minutes or until golden brown.

[Kitchen Witch]

can you use a rice bread recipe

3 cups rice flour
1/4 cup sugar
1 teaspoon salt
6 teaspoons baking powder
1/3 cup non-fat dry milk
2 cups water
1 egg room temperature
1/3 cup melted butter or other shortening
To brush:
1 teaspoon melted butter



BAKING PANOne medium (8 1/2 x 4 1/2) loaf pan, greased or Teflon. If glass, reduceheat in oven 25 degrees.

PREPARATION 15 mins.Preheat oven to 375 degrees. Measure flour into a mixing bowl and add sugar, salt and baking powder. In another bowl, dissolve milk in water, and add the egg and butter or shortening. Gradually add the liquid ingredients to the dry mixture, stirring gently but do not overmix.

FORMING 10 mins.Pour batter in the loaf pan, brush top with melted butter and let it rest for 5 minutes.

BAKING 375 degrees 30 mins. 350 degrees 45 mins.Before placing the loaf pan in the oven, cover it loosely with a strip of aluminum foil which has been pierced two or three places to allow the moisture to escape. Place the pan in the oven. Bake for 30 minutes; remove foil cover; reduce temperature to 350 degrees, and continue baking for about 45 minutes more. A wooden toothpick or metal skewer inserted in the center of the loaf will come out clean and dry when done. If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes.

FINAL STEP

Remove bread from the oven. This is a moist bread and fragile when hot, so carefully remove from pan and place it on wire rack to cool.

This bread should always be served warm. Slice the quantity needed for each meal and warm in toaster or oven to serve. Store in a plastic bag.

[Kitchen Witch]

can you use this recipe

1 Cup soy flour defatted
1 Cup brown rice flour
2 Teaspoons baking powder
2 Tablespoons honey
1 1/4 Cups water



Mix flours and baking powder. Mix honey and water. Add to flours, stirring well. Pour into lightly oiled or non-stick round or square baking pan. Bake at 300F for 40 minutes until browned. Check for doneness by inserting toothpick into center of loaf. When it comes out clean, the loaf is done. This is a dense, heavy loaf.