Delicious gluten-free pizza that is. And I'm not just writing that because I've forgotten what pizza made with wheat flour tastes like: I tried some of Matt's pizza in Rome, and I like mine better. Yeah!! I use the brown rice/potato starch/tapioca flour mix and then add some millet flour for nuttiness/grain-goodness, xantham gum, yeast, salt sugar, oil, flax seed (my touch) and warm water. After a quick break to let it rise, the crust is ready to be baked and topped. I've made it twice since Christmas, and well be making it weekly. The crust is so good that one can top it with olive oil and herbs to get yummy GF focaccia.
Tuesday, January 02, 2007
Pizza Pizza!
Delicious gluten-free pizza that is. And I'm not just writing that because I've forgotten what pizza made with wheat flour tastes like: I tried some of Matt's pizza in Rome, and I like mine better. Yeah!! I use the brown rice/potato starch/tapioca flour mix and then add some millet flour for nuttiness/grain-goodness, xantham gum, yeast, salt sugar, oil, flax seed (my touch) and warm water. After a quick break to let it rise, the crust is ready to be baked and topped. I've made it twice since Christmas, and well be making it weekly. The crust is so good that one can top it with olive oil and herbs to get yummy GF focaccia.
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