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I was delighted to find that gluten free flour (I've been using Doves Farm gluen free plain flour) works for roux.


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Assuming I have the right kind of flour and I let it leaven the right time depending on the above flour, after I portion the dough for individual pizzas I make them again in a round shape by rolling in two opposite directions and letting them rest with the seed facing downwards. To spread, the principle to follow is to start from the center and let the air ...


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It does not look baked enough. Are you using a pizza stone, that might help a little bit. You could fire up the broiler mode on your oven to crisp up the top of your pizza. Keep an eye on it so it does not burn.


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the same reason cake flour makes a better roux than AP flour, higher starch to protein ratio the pure starch, zero protein end of the spectrum appears in velveting How does velveting work? but you asked why proteins, when they cook, curdle at lower temperatures, holding onto more water, not crispy, and at higher temperatures, they begin to decompose a ...


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After a quick Google search it is a result of a lack of gluten. From what I gather it is not directly due to the lack of gluten - but rather the lack of direct interaction between starches and gluten. When starch granules are attacked by enzymes present in flour, they release the sugars that yeast feeds on. Starch also reinforces gluten and absorbs water ...


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100% whole wheat works fine. The reason you don't see such recipes online is that so few people cook this way. Resting is more important if you are making pasta without a machine. When using a machine, put the dough through on the largest setting, fold it over and do it again and again. At one point you will get to the smooth texture that you are ...


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