Recipes

Gluten Free Pizza Bases

Utilising the 3 Laucke Gluten Free Premixes either individually or in combination provides a considerable range of options within individual products. In all applications the water rate on the packs should be followed.
This recipe is about gluten free pizza bases and the options available.
By far the simplest method is to make a number of them at once, and par bake and freeze, removing from the freezer and immediately topping and baking.

 

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Gluten Free Bread Mix (yeast included) 1 packet
350 g Water 1⅖ cups
or
500 g Easy Bakers Gluten Free Special White Bread Mix 1 packet
380 g Water 1½ cups
or
500 g Easy Bakers Gluten Free Meal & Grains Bread Mix 1 packet
360 g Water 1⅖ cups

Method

  1. The three Laucke products are:

    Easy Bakers Special White & Easy Bakers Meals & Grains: These are both chemically raised (baking powder) products which are active when mixed with water. To retain the gas produced, it is important to make it up, and spread it fairly quickly. To deliberately reduce the baked thickness it can be left in the bowl, and have some of the gas intentionally mixed out. Some of the gas is designed to be released in the oven so the product will always have some texture after baking.

    Gluten Free Bread Mix (Yeast Included): This product has no soy or chemical aerators and produces a product with more normal dough type flavour and texture. It is yeast raised and therefore sensitive to temperature the same as normal yeasted doughs. Due to the lag time (time before yeast shows signs of working) it does take longer to produce bases using this product but once again the thickness of the pizza base can be altered by the amount of fermentation that is given. A batter temperature of between 30°C and 40°C will provide a fully risen pizza base in about 35 – 40 minutes. All three products can be mixed in any proportion. Any grains coming into direct contact with a heat source may cause some concern around potential tooth damage due to excessive hardness so it would be advisable to avoid excessive bottom heat or shield the bottom when baking the top.

  2. Alternate methods of production:

  3. Fresh product: If either or both of the Easy Bakers products are used and made with chilled water the batter can be retained in the fridge. Upon receipt of an order a portion of the mix can be spread onto a baking paper lined pizza tray and placed into the oven for 4 – 6 minutes and then withdrawn and topped, and then fully baked. Using the yeast raised product requires a slightly more elaborate process. Mix the required amount of premix using tepid water and allow to stand for about 30 minutes. Then store in the cool room or refrigerator and handle in the same manner as in the previous paragraph. By utilising a spray bottle with diluted and strained tomato paste the topping can be applied prior to pre baking.

  4. Par Bake / Store / Top / Bake: If the market for gluten free does not warrant fresh production of the bases the Fresh method above can be used but the baking needs to be extended to about 8 minutes, and then the bases allowed to cool, before being bagged and frozen, to be withdrawn from the freezer as required. There is no need to defrost prior to topping and baking.

  5. Laucke best suggested method for either Gluten Free Bread Mix or Easy Bakers at home:

    By far the most reliable and simple method for each product is to partially bake the bases before topping and then completing the baking process to the desired degree. A piece of baking paper placed on top of the base once spread will retain a softer top crust to which toppings are applied.

Helpful Hints

  • To Be Considered:
  • Staling:
    The high starch content leads to much more rapid staling and any baked, but untopped bases will not be ideal for topping the next day unless frozen, which drastically reduces the staling rate.
  • Consistency:
    One very important matter is to ensure that some-one that likes the pizza made with the gluten free base enjoys it just the same on other occasions. This is as simple as following the same routine all the time, and not producing them one way on one day and then differently on another.
  • Spreading:
    A crank handled spatula as is often used for spreading tomato paste is also very good for spreading the batter.
  • Base thickness:
    Once finished the bases will be quite resilient so it is possible to go to crepe thickness and still be able to manage the pizza whilst eating.
  • Batter consistency:
    More or less water can be used to modify the spreading of the batter and / or eating characteristics of the finished product. Too little water will result in a powdery mouth feel due to incomplete gelatinisation.
  • Variation:
    The Easy Bakers products can be mixed at any ratio into the Yeast Raised for rapid production where the flavour profile of the Yeast Raised is less desirable but some non yeast aeration is wanted. In this situation there is no point adding yeast.
  • Yeast rate:
    Little will be gained by increasing the yeast in the recipe and at some point may become noticeable on the palate. Extra yeast will also reduce the storage life of the batter in the fresh product method. If over aeration does occur the batter can still be spread, and will contain enough gas to provide some texture to the product.
  • Surface drying:
    Any uncovered surface will dry out very quickly, so it is better to par bake and stand, rather than stand ready to par bake.

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