5 Solutions for Gluten-free Pizza Dough
Of all the gluten-free bread products out there, pizza dough is one of the most challenging for bakers. Why? Because a successful pizza dough is all about its extensibility and cohesiveness—both attributes of a strong gluten matrix. Gluten-free flours just don’t offer the same structure-building proteins.
What’s the solution?
Like other successful gluten-free products, it’s all about finding ingredients that can take over for the lack of gluten. Here are a few things you can try with pizza dough:
- Use the benefits of protein building blocks with ingredients like flax, eggs or milk.
- Use a combination of hydrocolloids and emulsifiers to help with dough handling.
- Modified starches and gums increase structure and strength.
- Some gluten-free flours that have undergone high-pressure application or extrusion technology tend to perform better in dough.
- Enzymes improve dough handling, adding elasticity, among other things.
Which enzymes should you use? Find out!
Science. Let's be flexible.
