Additives that give dough the strength to withstand rising make for better gluten free breads.
For many people who cannot have wheat gluten in their diet, rice flour makes for an ideal substitute for wheat. Gluten free, rice flour it can sometimes fail to rise properly, creating a denser baked product. Adding guar gum, or other thickening agents, simulates the gluten content of wheat-based flours. It gives the dough the viscosity and elasticity it needs to trap the air produced by rising agents (yeast, baking soda, baking powder, which gives bread its light, fluffy texture. Some other common additions include xanthan gum, tapioca flour and soy flour. Add this to my Recipe Box.
Instructions
Additives
1. Add 1/2 tsp. guar gum to 1 cup rice flour as a substitute for wheat flour.
2. Add one heaping teaspoon of xanthan gum to brown rice flour.
3. Substitute tapioca flour for one-third of every cup of rice flour in pancakes or waffles.
Gluten Free Pizza Dough
4. Mix lukewarm water with sugar and yeast, and allow the yeast to metabolize the sugar. When the yeast rises about 1 inch over the water level, it's ready.
5. Mix flour and salt in a large bowl.
6. Pour water, sugar and yeast mixture into flour mixture and combine.
7. Kneed dough until it forms a ball.
8. Rub dough with olive oil and place in a bowl also coated in olive oil.
9. Cover bowl with a kitchen towel and allow dough to rise until double in size. This should take about 1 hour.
10. Punch dough down and reform into a ball. Cover and allow to rise again, until double in size.
11. Divide the dough into three parts. Roll out each part, and place on a cookie sheet or pizza pan sprinkled with cornmeal.
Tags: rice flour, double size, substitute wheat, sugar yeast, tapioca flour