I canot answer your questions. -----Original Message----- From: Cookinginthedark <[email protected]> On Behalf Of Irene Rehman via Cookinginthedark Sent: Monday, June 8, 2020 6:55 AM To: [email protected] Cc: Irene Rehman <[email protected]> Subject: Re: [CnD] NO KNEAD PIZZA CRUST
Would this become gluten-free by just changing the flour, or would other adaptations need to be made? Irene -----Original Message----- From: Marilyn Pennington via Cookinginthedark Sent: Monday, June 08, 2020 1:51 AM To: [email protected] Cc: [email protected] Subject: [CnD] NO KNEAD PIZZA CRUST NO KNEAD PIZZA CRUST 3 1/2 cups self-rising flour 1 1/2 cups hot water 1/2 cup vegetable oil Mix all ingredients together until you form a good dough. Dust your hands in flour and knead the dough until it becomes smooth and elastic. Take a rolling pin to it and make it as thin or as thick as you like. Hint: it makes a great thin crust. Precook it for approximately 10-15 minutes before applying toppings. Yield: if made into thin crust it makes one 16 inch, one 12 inch, and a decent helping of breadsticks. Submitted by: PizzaGu _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
