There are undoubtedly many individuals who cannot enjoy pizza because of the gluten it may contain. Fortunately, several different recipes are gluten-free for pizza. In addition to this, there are a lot of chains and restaurants which have now added this form of pizza to their menu.
What is Gluten?
Gluten is what aids certain foods in being able to keep their shape. It is a variety of proteins which are found in some foods such as the following:
- Wheat berries
- Khorasan Wheat
Out of all of these, the three major ones which can cause problems for some individuals are wheat, barley, and rye. Individuals who are sensitive to gluten often are put on a gluten-free diet.
Example of a Gluten-Free Pizza
Instead of regular flours being used for the crust, this type of pizza can be made with substitutes such as rice flour and rice starch, which has been modified. Along with this, potato starch and tapioca flour are added. Then, several other ingredients can be added that are gluten-free. The combination of all these gluten-free ingredients helps to stabilize the pizza and lets it behave like a regular version would during cooking. Also, the taste is certainly nothing to complain about as these pizzas can be delicious. Note that the pizza does not contain any wheat, barley or rye. These ingredients may still not be compatible with people who suffer from celiac disease.
There are several different recipes for gluten-free pizza. Some of them are not satisfying to the taste, which is disappointing for those who have to refrain from gluten. However, there are others which a lot of people say are a great alternative. When the dough is a failure, it will often have a bean flavor to it and be a doughy consistency, not very close to what a delicious pizza is supposed to be.
Some have found that by taking their favorite pizza recipe and replacing it with a gluten-free flour was all it took. The following are other suggestions made by some who wanted a gluten-free crust:
- Gluten-free flour
- Xanthan gum
- Baking powder
- Olive oil
- Lukewarm water
- Pinch of sugar (to activate the yeast)
The secret here is in the baking soda which is used to assist the xanthan gum that gives the dough its elasticity. A bonus is, it provides this dough with the chance to rise more like a traditional pizza, which is often lacking in many of the gluten-free versions.
The bottom line is for those who really want a gluten-free pizza they shouldn’t give up. If one does not work, then try the next.