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Gluten Free - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Gluten Free

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  • Gluten Free

    Any update on when the new Gluten Free Cookbook will be out? With 3 out of 4 in the house with Gluten allergies, we have been waiting for this book. Any chance there could be a Gluten free area on the website? It would make it so much easier to find recipes as a search for Gluten Free brings up lots of non gluten free hits. Thanks

  • #2
    Re: Gluten Free

    Hi dlebla,
    I have friends who are also gluten sensitive requiring me to provide gluten free dough bases.
    I usually use the FB standard recipe but with the gluten free flour which I purchase from our specialty bread ingredient supplier.
    May I suggest that you do a Google search for 'Gluten free pizza recipe", you will be amazed at the number of responses but many seem very similar, but well worth a try to give you some alternatives.


    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know

    Neillís Pompeiii #1
    Neillís kitchen underway


    • #3
      Re: Gluten Free

      I have not yet tasted a good gluten free pizza.


      • #4
        Re: Gluten Free

        Im looking for any good gluten free recipes. Especially breads and pizza. Everyone has recipes, but its so hard to find good ones, that's why I'm hoping Peter's new book comes out soon as I hope his will be much better then anything I have tried to date.
        Last edited by dlebla; 03-01-2012, 08:05 PM.


        • #5
          Re: Gluten Free

          Originally posted by Giggliato View Post
          I have not yet tasted a good gluten free pizza.
          I also have not liked the gluten free varieties. I have tried Einkorn flour which isn't gluten free but may be OK for non celiacs. You can do your own research on this. The author of wheat belly notes a much lower spike in blood sugar as compared to whole wheat flour. I find that einkorn is almost as good as regular wheat and I have had some guests prefer the einkorn crust. I imagine someone like Peter Reinhart with some tweaking would come up with rations that really worked great. It is a little moist and doesn't quite stretch so I get tears if try to get too thin. I don't' care about the gluten free aspect, for me it is not wanting wheat belly but still wanting my pizza.


          • #6
            Re: Gluten Free

            I have not heard of this before and will have to look into it. Thanks for the info.