[Songs] hi there i” m mosting likely to try doing some gluten-free dough today since people been
asking concerning it i intended to reveal you this blossom that i” m using it ‘ s the best i ‘ ve found so much it ‘ s made by caputo and it is called gluten-free caputo fioradute and you can locate it pretty quickly on the internet uh i obtained this certain bag 1000 grams for uh from amazon so among the important things is regarding this flower is it” s very different obviously from routine pizza flower and they do have actually the instructions written in english right on the side but you recognize just how translation is so what i” m doing is uploading the dish in the video clip description uh down listed below uh in my my analysis now their recipe calls for making use of the whole bag of flour yet that” s a thousand grams so that” d be four 250 gram balls and there” s simply the wife and i and she” s the one with celiac so i” m going to make a reduced variation of the dish using only 250 grams of flour so making use of that recipe what i have right here is i have 5 grams of yeast 200 grams of water i have six grams of kosher salt 250 grams of flour and afterwards 12 and a half grams of olive oil this is online so you get the mistakes too they actually define utilizing this they called a fallen leave for your blender or food processor so i” m going to go ahead and place that on below and we” ll start the directions state to add the yeast the water and the salt and to blend that for 2 mins on two alright alexa tells me it” s been 2 minutes so we ‘ re mosting likely to include the remaining components which would be the flour and the oil the instructions say to add these and afterwards run the mixer at speed one for two more mins usually i would certainly use the spiral fixture yet they did not claim to transform it and i” m sort of a guideline fan so this is an overall if this is an overall failure you” ll know why it’in fact looks like it ‘
s mixing up really nicely currently it claims to allow the dough remainder in the refrigerator for half an hour all right well it” s been 30 minutes and we” ve
let the dough rest in the refrigerator i did place a bit of olive oil in there to help it launch okay this is the gluten-free flour that i” ve placed on the counter here due to the fact that it” s crucial for people with celiac not to have cross contamination so i” m just mosting likely to work a bit here also it feels really great it really does to make this into a dish and obtain it looking actually great okay right here i have my sphere i have an additional container to place the ball in i” m going to place it back in the refrigerator currently for 3 hours minimum it” ll be 3 hours since we ‘ re having pizza tonight so allow” s see what happens well i simply got the gluten-free dough out of the fridge after letting it rest there for three hours check out it that” s pretty extraordinary appearance just how much it” s risen i ‘ d state rather close to double so gon na allow it uh sit and get to area temperature and after that we” ll make some pizza so right here it is taking the 250 gram dough round and made regarding 12 inch pizza pie from it so we” ll. go ahead and top it and place it in the stove all right there it is in the stove the bottom” s looking respectable they” re good.
and toasty that” s the trouble with videoing and attempting to make pizzas i left it rest close.
to the fire simply a little too lengthy but still looks pretty respectable so allow” s reduced it.
and see what it looks like [Music] do [Songs] [Songs] you.
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