This is not pizza’s fault, but I’m limited in what kind of pizza I can eat because I cannot eat gluten. Unfortunately it seems the gluten free industry is content with those god awful thin crusts, whereas I liked pan crust and deep dish style. So I miss real pizza a lot.
I mean, you’re probably aware of this at some level, but fluffy dough is a problem in general, because gluten is the glue that normally traps the CO2 bubbles produced by the yeast.
They are reasonably successful with making somewhat-fluffy bread, but I’m guessing the thicker dough and not having toppings, which bring in moisture, helps a lot.
Having said all that, I’m also surprised that we haven’t found an alternative glue yet.
This is not pizza’s fault, but I’m limited in what kind of pizza I can eat because I cannot eat gluten. Unfortunately it seems the gluten free industry is content with those god awful thin crusts, whereas I liked pan crust and deep dish style. So I miss real pizza a lot.
I mean, you’re probably aware of this at some level, but fluffy dough is a problem in general, because gluten is the glue that normally traps the CO2 bubbles produced by the yeast.
They are reasonably successful with making somewhat-fluffy bread, but I’m guessing the thicker dough and not having toppings, which bring in moisture, helps a lot.
Having said all that, I’m also surprised that we haven’t found an alternative glue yet.