Friday, November 20, 2009

Chicago Deep Dish Pizza, gluten free! (or garlic bread)

I literally moaned when I took my first bite of this.  This is AWESOME!  Throw all your other pizza crust recipes away, even if I wrote them! :)

I avoid commercial yeast because it gives me indigestion.  Between the lack of yeast and the lack of gluten, creating something that tasted like real bread that actually ROSE has been interesting.  The last pizza dough I created tasted great, but got gummy after sitting for awhile, and became dog food after I put it in the refrigerator.  (The dog was not impressed!  Of course, he's a picky dog...) 

This dough stays fluffy for several days on the counter or in the refrigerator.  The secret is to soak (make more digestible) virtually all the flour in beer, reserving a tiny bit to mix with baking soda and xantham gum at the last minute.  Eggs and flax also help it rise and hold texture. 

I've included options for making a garlic bread using Montina flour blend, which I bought inexpensively in bulk, or a pizza or foccacia dough using rice and tapioca flours.  You could certainly use either types of flour.  The important difference is in how the dough is cooked.  The pizza dough needs very high heat to create a more solid, chewy bottom crust, or else it's just bread with stuff on top.

Mix   1 1/2 c. sorghum flour
          1 1/2 c. montina flour blend or
              1/2 c. each white and brown rice flours and tapioca starch
          1 c. beer
          1 c. water
Cover and let sit at least 12 hours at room temperature.  It will have more flavor if left 24 hours.  Stir it once or twice during this time period. 

Preheat oven to 400 for bread or 500 for pizza or foccacia.
Mix    1/4 c. montina blend or white rice flour
           1/2-1 tsp. salt
           1 1/2 tsp. each baking soda and xanthan gum
           1/2-1 tsp. garlic
           for bread: 1 tbsp. onion flakes or chives
           2 tbsp. ground flax seed
Combine beer batter and above dry ingredients with:
          2 eggs
          1/4 c. olive oil (for pizza or foccacia) or 1/4 c. melted butter (for bread)
          2 tbsp. apple cider vinegar or white wine vinegar

For pizza or foccacia:  pat into 2 greased round cake pans, making the outsides much higher than the center.  Rup on a little olive oil.  Bake at 500 degrees on lowest rack of oven 10 minutes until set.  Add toppings and return to oven under broiler until toppings are done. 

For bread:  pat into a 9x13 pan, brush olive oil on and sprinkle with chopped onions if you desire, or brush butter or egg wash on.  Bake at 400 degrees until a tester comes out clean, about 35 minutes. 

By the way, the dog loves both of these versions. 

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