Warming An Egg First

[kolka]

I made Bette Hagman's Quick and Easy Pizza Crust from her GFG Cooks Fast and Healthy. I've made this recipe a couple dozen times and it has always come out well. It's a good recipe and it is essential to me because pizza is one of the only foods dd will eat at this time.

The only thing that I did differently was warm the egg first. I used to toss it in, but I've been in the habit of warming it since I've been practicing making bread.

The batter came out way to thin, thinner than pancake batter. Why? I'm certain that I added the right amount of gluten-free flour mix (1 1/2 cups). I didn't forget the tsp xanthan gum. I did add 1 tsp salt instead of the 1/2 tsp salt by mistake. That couldn't have caused the difference, though, could it? I proofed the 7/8 cup water with the yeast and tsp sugar. I mixed that with the egg and TBSP oil. Then I added the flour.

The only difference is that I warmed the egg first. The batter was so different, it was as though I used 2 cups of water. I'm sure that I didn't! What could make the batter so watery - a batter I've made dozens of times before?

[larry mac]

I made Bette Hagman's Quick and Easy Pizza Crust from her GFG Cooks Fast and Healthy. I've made this recipe a couple dozen times and it has always come out well. It's a good recipe and it is essential to me because pizza is one of the only foods dd will eat at this time.

The only thing that I did differently was warm the egg first. I used to toss it in, but I've been in the habit of warming it since I've been practicing making bread.

The batter came out way to thin, thinner than pancake batter. Why? I'm certain that I added the right amount of gluten-free flour mix (1 1/2 cups). I didn't forget the tsp xanthan gum. I did add 1 tsp salt instead of the 1/2 tsp salt by mistake. That couldn't have caused the difference, though, could it? I proofed the 7/8 cup water with the yeast and tsp sugar. I mixed that with the egg and TBSP oil. Then I added the flour.

The only difference is that I warmed the egg first. The batter was so different, it was as though I used 2 cups of water. I'm sure that I didn't! What could make the batter so watery - a

[larry mac]

I made Bette Hagman's Quick and Easy Pizza Crust from her GFG Cooks Fast and Healthy. I've made this recipe a couple dozen times and it has always come out well. It's a good recipe and it is essential to me because pizza is one of the only foods dd will eat at this time.

The only thing that I did differently was warm the egg first. I used to toss it in, but I've been in the habit of warming it since I've been practicing making bread.

The batter came out way to thin, thinner than pancake batter. Why? I'm certain that I added the right amount of gluten-free flour mix (1 1/2 cups). I didn't forget the tsp xanthan gum. I did add 1 tsp salt instead of the 1/2 tsp salt by mistake. That couldn't have caused the difference, though, could it? I proofed the 7/8 cup water with the yeast and tsp sugar. I mixed that with the egg and TBSP oil. Then I added the flour.

The only difference is that I warmed the egg first. The batter was so different, it was as though I used 2 cups of water. I'm sure that I didn't! What could make the batter so watery - a batter I've made dozens of times before?

I'm curious about this myself because I've always warmed the eggs up in a bowl of hot water. I make sure all ingredients are at least tepid or warmer. I'm wondering if the temp can have an exaggerated effect on the x-gum. That x-gum is some powerful stuff. Once I forgot to put it in a recipe. The product was way thin. When I added the x-gum, the thickening power was simply amazing. And have you ever noticed when your washing the measuring spoons how thick and slippery they get. That stuff doesn't want to just rinse off.

So what happened next? Did you add some flour to thicken the batter? Did you get to have pizza? Inquiring minds want to know.

best regards, lm

[kolka]

I had to add a whole extra cup of gluten-free flour. It still poured out of the bowl like thin pancake batter - much more runny than every other time. I let it 'rise' for the 10 minutes (it didn't rise) and then I put on the toppings and baked it. It came out better than I thought that it was going to, much bigger in size, too - all that flour. But I'm very sure that I didn't goof on the water by adding too much, nor did I goof by forgetting the xanthan gum. Just an odd experience. I'll try it again the regular way, then I'll try it once more with a warmed egg.