On past Saturday, I was planning to make pizza, but didn’t have many ingredients. Hot yeast bread is more appetizing to me than pizza, so I decided to combine both.
Before I share the method and ingredients, I will show the different forms into which the dough can be shaped.
This is a project for those who enjoy baking and willing to try a new experiment in making gluten-free bread. It does take time, so a Saturday or Sunday afternoon will be the best time for this undertaking.
As a “French Loaf” type
This could have been placed directly on a greased pan, instead of foil. The dough does not spread too much, just rises.
As smaller ‘fingers’
The insides have the ‘stretchiness’ like the store bought croissants and quite good when warm. They were all gone before they got cold!
Sliced to be used as buns
Decided to freeze some of the ‘buns’
Just before going in the oven. Those are English muffin rings on a greased baking sheet. The insides of the rings are also greased.
Served as a bun
This works well as a hamburger bun. Carefully warm them in microwave, do not over heat as they will become spongy.
Now to the if, whens and buts….
The mixing of the batter
This began with a package of Bob’s Red Mill Pizza Mix. Additional ingredients added then prepared according to package instructions.
Add this to the mixing bowl along with the BRM Pizza mix and yeast
1/4 cup bean flour
1 tsp ginger powder (for the bean effects)
1 tsp dough enhancer(or 1/2 tsp lecithin, 1/8 tsp ascorbic acid, 1/8 tsp ginger)
Continue following the instructions from the package, adding 3 tbsp additional solid shortening as a part of the fat listed in the package instructions.
Allow the mixer to run on low until the dough is mixed.
Once the dough is mixed with the liquid, add in the following and continue mixing for about a minute.
3 ounces chopped black olives
1 large roasted red pepper, drained, wiped dry to remove any water liquid, diced
2 caramelized garlic cloves (or 2 fresh - caramelized, has better flavor)
1/2 tsp rosemary
1 tsp parsley flakes
1 tsp basil
1 tsp dehydrated onion
1 tsp Bragg Organic Sprinkles(similar to Herbes de Provence with more herbs)
The batter will appear similar to this.
Shape according to which form you wish to bake. Allow the dough to rise. Bake in preheated 400F oven for each type shown above (375F if using one loaf pan to bake the entire recipe .. not recommended)
The additional bean flour and dough enhancer makes the bread a little ‘stretchy-er’ than most gluten-free breads.
If adding more ingredients that have liquid than ingredients that are dry, reduce the water by a tablespoon. If the dough is a bit wet, it will be harder to shape it. It will still work, but will have to be shaped with a spatula.
If deciding to go all the way and make pizza bread, by mixing in shredded cheese and pepperoni, it should either be flattened like focaccia or a ‘French’ loaf.
This is great for a get-together or pot-luck, shaped as a ‘French’ loaf or in ‘fingers’
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