Being stuck at home meant more time to look around the pantry. My children occasionally liked to make their own pizza dough with regular all purpose flour. So, when I discovered that I had this bag of gluten free version, I asked them to use it instead.
“Made with White Rice Flour, Whole Grain Rice Flour, Corn Flour, Tapioca Starch, Corn Starch, Modified Cellulose, Guar Gum, Xanthan Gum. Considered a 1:1 replacement for conventional flour.”— according to the packaging.
There are plenty of simple pizza dough recipes to choose from online. Most of them are quite similar, consisting of flour, water, active dry yeast, sugar and salt. (They discovered that they needed to use a bit more water with this type of flour. Click here for an easy pizza dough recipe!)
This line of products would be ideal for people with celiac disease:
“In people with celiac disease, gluten triggers an immune response that damages the lining of the small intestine. This can interfere with the absorption of nutrients from food, cause a host of symptoms, and lead to other problems like osteoporosis, infertility, nerve damage, and seizures.“—- Harvard Health Publishing
People with a sensitivity to gluten also might like this product:
Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is defined as “a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, and celiac disease and wheat allergy have been excluded”.—Wikipedia
First of all, I have tried many gluten-free products and some of them were chalky and bland. Hence, I could only hope for the best!
Ultimately, without the gluten, the dough wasn’t chewy like the regular thick crust pizza. Instead, the dough was more solid like a thin crust version.
Thankfully, the pizza was still delicious and everyone was happy!