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DAISYMADISON Posts: 4
7/3/13 7:01 P

I;ve been cooking gluten free and wheat free for years. All of those flours are heavy and you need to add a LOT of water. It always changes between the time of year and whose cooking. For my friend it was 2 cups of water. For me it was always 4 cups..Just add as much water until the dough feels as heavy or light as you want it..FYI though, when your not using wheat, the other flours are heavier and you should always make sure the dough is softer than normal pizza dough because when it cooks it will not be as tough to chew.


"The Lord delights in those who fear him, who put their hope in his unfailing love."
Psalm 147:11
WHEAT_ON_TRIAL Posts: 207
6/30/13 6:04 P

Hello! Recipe experts - help!

I'm working with almond flour, chickpea flour, and flaxseed meal to make this pizza dough recipe:

g-ecx.images-amazon.com/images/G/01/books/
HOPUB/WBCrecipe1big.jpg


However, the print was so small I thought that it said to mix 1/4 cup of water with yeast first... so when I added to all of the flours, I had a very crumbly mixture. Came back and saw it was supposed to be 3/4 cup of water.

Are there any concerns if I add the extra water now?

Putting "healthy" grains on trial to see if there's any merit to the claims against them. Hoping to beat anxiety, binge eating disorder, and more. Follow me here:

wheatontrial.wordpress.com/

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I *AM* stronger than a bagel.
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