Question:Quick- Bread- Gluten- Free- Pizza- Crust

[YourStuff]

Quick Bread Gluten Free Pizza Crust

can you check the ingredient list and see if it is correct? The 1/4 teaspoon of potato flour seems odd. I can't imagine why it is in there. Since the dough seems to be on the small side...maybe it was supposed to be a 1/4 cup? Thanks for checking!

[Zeldaz]

The person to ask is the contributor. You can click on the Contact This Chef link to the right of his/her name in the drop-down menu. Or, try posting in the GF/Celiac forum to see if they have any idea on it.

[DrGaellon]

When you click on the "Ask a Question" link, you are brought to the Q&A Forum, where other members of the community will try to answer your questions. Most posting chefs do not monitor this forum; if you want to ask a question directly of a posting chef, click the small blue down-arrow next to his/her name and choose "Contact This Chef," or click the name and choose "Send a Message" in the upper right hand corner of the chef's profile page. This is something you really have to ask the original poster.

[Karyl Lee]

There's a clue in where the recipe came from, possibly you can get the original and confirm. However, with what i know of gluten free breads, this wouldn't be outside the realm of correctness. Often the little additions are to improve keeping qualities, overall crumb, or flavor. Sometimes that is really a tiny tweak discovered by long study.

[duonyte]

I was able to check the book from which this recipe came. The 1/4 teaspoon potato flour is in the original recipe. Note the reviews which state this makes a small crust.

[YourStuff]

I have used this recipe many times, but I tried the recipe again tonight using 1/4 cup of potato flour, and it turned out much less sticky, easier to handle, better size, texture and taste. I think the original book was at fault. Thanks everyone for your input!

[duonyte]

Good for you for experimenting! Be sure to mention that in your review, I am sure others would be interested.