Got GlutenJul 29, 2015Posted by Chef BartPrint
I’ve got to believe that most, if not all of us in the Forno Bravo community are fans of gluten. After all, it is what gives our dough structure, chew and texture. But there are those (1% of Americans) that truly are affected by Celiac Disease that need gluten-free options. With the upmost respect to those who have Celiac – don’t even get me started on the “gluten free” movement silliness … if you’ve been reading the news recently it has been scientifically proven it is not healthier and you can actually consume more fat, sugar and overall calories with a long term gluten-free diet.
That said, I did have a friend with Celiac over for pizza the other night. Not having the time to make dough with “Cup 4 Cup” or similar flour substitute, I turned to King Arthur’s Gluten Free Bread and Pizza mix. I followed the instructions according to the box, but I did allow for the dough to sit and proof for about an hour and a half (not listed on the box).
The dough was very wet and loose, and it would be virtually impossible to form and slide on and off a peel. Instead I splashed a tablespoon of olive oil into my cast iron skillet and placed in it the oven for 2-3 minutes to let the fire warm it up. After removing the skillet from the oven, I used a wooded spoon a spread the dough mix as thinly as I could over the bottom of the cast iron and set to work adding the toppings. The pizza was cooked in about 4-5 minutes after placing it in the pizza oven. The dough will double in sizes and wrap around some of the heavier toppings, something my guest loved. The bottom of the dough was a crisp golden brown and while soft, the overall cooked dough had a very pleasant chew. My guest swore it was like a soft pretzel.
Hope to try a gluten-free flour substitute soon and post my learning … until next week, feast well. – Chef Bart