CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Christine Heckle <[log in to unmask]>
Reply To:
Christine Heckle <[log in to unmask]>
Date:
Sun, 28 Jan 2007 18:12:02 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (21 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

So I'm not the best yeast baker in the world, so my problems could just 
be that.  However, I've tried twice to make pizza dough with Tom Sawyer 
flour in a 1:1 replacement in a regular recipe - not a specifically GF 
recipe.  I was told this flour could be used just like any other, 
because it already has xanthan gum (and gelatin, I think) in it.

Anybody use this flour to make pizza dough?

Anybody have a "easy" GF pizza recipe that doesn't call for 4 different 
types of flours that are self-blended?

Thanks,
Chris

p.s. naturally, I'll summarize. 

* Send administrative questions to mailto:[log in to unmask] *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2