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Categories:
brown rice flour sorghum flour tapioca starch potato starch guar gum sugar salt yeast cider vinegar olive oil water
Viewed: 124 - Published at: 7 years agoIngredients
- 135 g brown rice flour
- 30 g sorghum flour
- 45 g tapioca starch
- 60 g potato starch
- 8 g guar gum
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- 8 g yeast
- 1 teaspoon cider vinegar
- 2 tablespoons olive oil
- 250 g water
Method
- Pre-heat oven.
- measure out 8 g of yeast and combine with 50 g warm water and 1 tsp sugar. allow to sit and rise for 10 min, until bubbly and foamy.
- combine flours, starches, guar gum, and salt. (dry mix).
- beat eggs, add cider vinegar, oil, and remaining 200 g water.
- add yeast, and then add dry mix.
- beat well for about 2 minute.
- grease pan (i like to use butter on a stone).
- dough will be more like batter in consistency.
- use hands to spread, sprinkling flour ontop of dough to prevent sticking.
- thinner crust will result in crispier crust.
- Cook crust at 425 for 20 minutes on a stone. For a regular metal sheet you'll have to play with it, but in my experience i would try 375 for same time. you want the crust to be slightly browned around the edges and bottom to prevent a "soggy" crust in final product.
- once crust is pre-cooked, top, bake until cheese is golden brown. cool & enjoy!
