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    You are in: Home / Community Forums / Cooking Q & A / Question:Quick- Bread- Gluten- Free- Pizza- Crust
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    Question:Quick- Bread- Gluten- Free- Pizza- Crust

    Wed Dec 05, 2012 5:56 pm
    Newbie "Fry Cook" Poster
    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!
    Wed Dec 05, 2012 6:02 pm Groupie
    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.
    Wed Dec 05, 2012 6:11 pm Groupie
    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
    Wed Dec 05, 2012 6:35 pm
    Forum Host
    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.
    Wed Dec 05, 2012 8:53 pm
    Forum Host
    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.
    Wed Dec 05, 2012 9:49 pm
    Newbie "Fry Cook" Poster
    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!
    Wed Dec 05, 2012 9:56 pm
    Forum Host
    Good for you for experimenting! Be sure to mention that in your review, I am sure others would be interested.
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