http://www.glutenfreezones.com/canada-reviews/village-idiot-revelstoke/ Mon, 18 Feb 2013 22:28:34 +0000 hourly 1 http://wordpress.org/?v= http://www.glutenfreezones.com/canada-reviews/village-idiot-revelstoke/#comment-1661 Ayie Tue, 12 Jun 2012 20:37:26 +0000 http://www.glutenfreezones.com/?p=3173#comment-1661 Here's a recipe I found (and mdiofied slightly). I've been GF for a year, and am still learning. Baking with GF flours is always an experiment, and it certainly helps to keep xanthan gum on hand (helps mimic gluten in some things, and reduce the unavoidable crumbliness of it all).3c Gluten Free Flour (I use Bette Hagman's recipe for Gluten Free Mix)4 tsp Dried Yeast1/2 tsp sugar1 tsp salt1 1/2 tbsp canola or olive oil1 egg (this I added as the dough was very crumbly otherwise you might want to try 1-2tsp of xanthan gum if you have it)Combine yeast, sugar and 3 tablespoons of warm water in a small bowl and set aside until foaming. Sift the flour and slat into a large bowl. In a separate bowl mix together 1c warm water and the oil, then pour into a well in the dry ingredients along with yeast mixture. Mix together with wooden spoon until all combined. [This is where we realized it needed a little more fluid, so we added a splash of water and an egg].Turn dough out onto lightly floured surface and knead until smooth. Cover and set aside in a warm place for about 1hr, until doubled in size.Punch down dough, knead lightly. Divide dough into 2 portions, and form onto 2 10 3/4inch pizza trays.Add toppings and all that yummy stuff. Bake at 425F for approximately 20min.The crust came out thin (which we really enjoyed) it wasn't your traditional pizza dough consistency, though the xanthan gum may help add a little chewiness to it.Hope this works out for you! Here’s a recipe I found (and mdiofied slightly). I’ve been GF for a year, and am still learning. Baking with GF flours is always an experiment, and it certainly helps to keep xanthan gum on hand (helps mimic gluten in some things, and reduce the unavoidable crumbliness of it all).3c Gluten Free Flour (I use Bette Hagman’s recipe for Gluten Free Mix)4 tsp Dried Yeast1/2 tsp sugar1 tsp salt1 1/2 tbsp canola or olive oil1 egg (this I added as the dough was very crumbly otherwise you might want to try 1-2tsp of xanthan gum if you have it)Combine yeast, sugar and 3 tablespoons of warm water in a small bowl and set aside until foaming. Sift the flour and slat into a large bowl. In a separate bowl mix together 1c warm water and the oil, then pour into a well in the dry ingredients along with yeast mixture. Mix together with wooden spoon until all combined. [This is where we realized it needed a little more fluid, so we added a splash of water and an egg].Turn dough out onto lightly floured surface and knead until smooth. Cover and set aside in a warm place for about 1hr, until doubled in size.Punch down dough, knead lightly. Divide dough into 2 portions, and form onto 2 10 3/4inch pizza trays.Add toppings and all that yummy stuff. Bake at 425F for approximately 20min.The crust came out thin (which we really enjoyed) it wasn’t your traditional pizza dough consistency, though the xanthan gum may help add a little chewiness to it.Hope this works out for you!

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