Does gluten put a spoke in the wheel? Face celiac disease with your head held high: by putting into practice a few little tricks and using the right flours, even our much loved leavened doughs will no longer be a problem. Today I will reveal all the tricks to prepare gluten-free pasta for bread and pizza.
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Identity Card of the Recipe
- 219 KCal Calories per serving
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Why use xanthan gum?
Gluten-free doughs are very delicate and sensitive. The gums (eg guar gum, tara gum, xanthan gum) stabilize the structure of the dough and create a texture capable of retaining gases during yeast fermentation.
If you have difficulty finding xanthan gum, you can buy the specific mix of gluten-free flours, which contains the right amount of stabilizers necessary to give structure to the gluten-free dough.- In the center, combine the dry yeast (or 12 g of fresh brewer's yeast), the brown sugar and the water: mix quickly with a wooden spoon to obtain a soft and sticky dough, which cannot be worked with your hands.
- Cover the bowl with cling film and leave to rise in a warm environment for a couple of hours.
- At the end, the dough must be swollen, leavened and soft. In this phase, add the salt and the oil.
- At this point, the dough can be used for making bread, pizza or focaccia. In the first case, pour the bread dough into a loaf pan greased with oil and let it rise until the dough reaches the edge; to cook, bake at 230 ° C for 15 minutes, then lower to 200 ° C and finish cooking. If you want to make gluten-free pizza or gluten-free focaccia, roll out the dough on a baking sheet lined with parchment paper, using your hands: let it rise for about 4 hours in a warm environment. To bake the pizza, put it in the oven the gluten-free base at 230 ° C-250 ° C and cook for 10 minutes; take out of the oven, stuff with tomato, oregano and other ingredients of your choice (e.g. mozzarella) and finish cooking at 200-220 ° C for another 15 minutes.
The advice for cooking
The high cooking temperatures are essential to fix the weak structure of the gluten-free bread. Unlike traditional bread, gluten-free bread does not increase in volume during cooking, on the contrary it even tends to decrease: this is why it is important to fix the structure by forming a crunchy crust.Alice's comment - PersonalCooker
If you thought that gluten intolerance forced you to give up forever on Bread and Pizza (with a capital P), you will soon change your mind with this fabulous dough! You can also use it to prepare delicious focaccia or other savory delicacies!Nutritional values and Health Comment on the recipe
Gluten-free Bread and Pizza Pasta is a recipe that belongs to the basic cooking preparations.
It has an energy supply similar to traditional bread dough, mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, polyunsaturated fatty acids and peptides of medium biological value.
Fiber is not abundant and cholesterol is absent.
It does not contain lactose and gluten.
Gluten-free Pasta for Bread and Pizza is a food that lends itself to most diets, including those for overweight, metabolic pathologies (mending the portion in case of obesity, type 2 diabetes mellitus and hypertriglyceridemia), celiac disease and other food intolerances.
It is accepted by the vegetarian and vegan philosophies.
The average portion of Gluten Free Bread and Pizza Pasta varies according to the recipes in which it is contextualized.
