Hello everyone,
Last night we decided to try creating a new
gluten free pizza crust recipe. The one we currently have at
Twin Cakes Bakery is great and we love it though we wanted to try making one that can be a roll out. Also our current
gluten free pizza crust is also
vegan and
yeast free, double bonus. You might be asking yourself why would we want to create another pizza crust if we already have one? Good question. The answer is we are just curious and we love to play around with recipes sometimes. It help makes our products better and us really understand our ingredients.
The first trial pizza crust recipe ended up being great to roll out. Very nice, smooth non-sticky dough. Easy to roll out. Though when it baked the overall appearance was not the greatest. Looked really
boring (to us at least). Though sometimes gluten free baking creations do not always turn our "pretty" even though they taste great. The crust rose alright. For the taste test for the first batch of pizza it tasted fine. Crust was pretty basic,not whole wheat tasting, good chew (maybe too much), and almost had too much of a starchy taste to it. But overall decent crust! This one we will keep playing around with till we get the thinner crispy crust pizza that so many customers of ours like.
Here are some pictures of the gluten free pizza #1:
The second trial pizza crust recipe was very similar to our current recipe because the main difference we did was add yeast to it instead of using baking powder. It was not a roll out like the first one. We ended up spreading it out with a spatula, which is how we do our current one that we love. Yea, it is a little bit more work but not hard. It rose nicely. For the taste test it tasted great. Soft, moist, and chewy. Just like a think crust pizza. So by adding the yeast did not really help in providing a "crunchy" texture pizza. Probably going to leave it as a yeast free pizza crust since it comes out already so nicely.
Well we hope you enjoyed seeing our gluten free pizza crust trial recipes. Gluten free baking can be a challenge though just stick with it and have an open mind! It can be FUN! At least we think so! :)
Till Next time.
Twin Cakes Bakery
Lori and Michelle
The second trial pizza crust recipe was very similar to our current recipe because the main difference we did was add yeast to it instead of using baking powder. It was not a roll out like the first one. We ended up spreading it out with a spatula, which is how we do our current one that we love. Yea, it is a little bit more work but not hard. It rose nicely. For the taste test it tasted great. Soft, moist, and chewy. Just like a think crust pizza. So by adding the yeast did not really help in providing a "crunchy" texture pizza. Probably going to leave it as a yeast free pizza crust since it comes out already so nicely.
Well we hope you enjoyed seeing our gluten free pizza crust trial recipes. Gluten free baking can be a challenge though just stick with it and have an open mind! It can be FUN! At least we think so! :)
Till Next time.
Twin Cakes Bakery
Lori and Michelle
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