we have a gluten-free pizza crust recipe that works out pretty well. Since I'm relatively new to GF (we recently found out that my wife has Celiac), I'm curious as to how the recipe works and what difference some of the changes we've made have on the outcome. I'm also looking for any pointers to help make the crust a little less "scratch the roof of your mouth like Captain Crunch." Overall, it comes out nice and crispy, but perhaps just a little too much.
Ingredients ----------- > Yeast mixture 1 1/3 cup warm milk 1 teaspoon sugar 2 tablespoons rapid rise yeast - we've taken to using 1 tablespoon of pizza dough yeast instead > Dry Mix 1 cup tapioca flour 2 teaspoons unflavored gelatin powder 2 teaspoons dried italian seasoning 1 teaspoon salt 2 teaspoons xantham gum 1 1/3 cups brown rice flour Directions ---------- First, I mix the yeast mixture. Pizza dough yeast seems to work better and give a slightly better crust than plain rapid rise. ? I've always had trouble getting the yeast to really dissolve completely, there's usually chunks left in the milk unless I whisk for a good 15 minutes. Can I use a kitchen mixer to achieve a better dissolve? In a separate bowl, I combine the dry ingredients. Then, I mix the yeasty milk into the dry ingredients and finally mix in 2 teaspoons olive oil and 2 teaspoons apple cider vinegar. ? We accidentally mixed in 2 tablespoons of olive oil and apple cider vinegar once, but didn't really notice a difference. What exactly are they helping with in the recipe and why didn't such a gross overmeasurement make a difference? Next, I butter and flour a baking sheet and then plop the dough down. I flour my hands and the dough and spread it until it's nice and thin across the sheet. I rub olive oil into the patted down dough and then cook untopped for 10 minutes in a 450 degree oven. Remove and add toppings and return to the oven for 20 minutes.
Any tips and maybe some general explanation of what's going on here would be appreciated - so far this has been the quickest and best thin crust GF recipe we've done.
Edit: We also mix everything by hand - would using our mixer and/or dough hooks make any noticeable difference?