I realized when I told the person asking about gluten-free pizza crust that it would be fine to substitute all-purpose gluten-free flour, that you also need to add a self-rising atgent, and salt as well. Just make sure your baking powder is also gluten-free or look for a gluten-free self-rising flour for your substitute flour. Without the baking powder or baking soda, the dough will not work to make your crust.
Pamela Fairchild <[email protected]> -----Original Message----- From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark Sent: Monday, June 8, 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
