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IMWalt

Emeril's gluten-free Pizza - Haha

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I haven't posted in a while. I'm working in Boston during the week, and when I get home I haven't had much time to bake. So today I decided I'd make some pizza. I found Emeril's recipe and gave it a try. It uses a lot of tapioca flour, and it took all I have on hand. I mixed everything up, separated my 4 eggs, but when I started mixing the proofed yeast into the flours, it was no where near enough liquid. I ended up adding at least another 1/2 cup of water to get it to a dough consistency. I spread it out into 3 nice circles and let it rise a bit. Stuck them in the oven and decided to keep going while the oven was hot. Imagine my suprise when I was mixing my next recipe, a flat-bread, when I saw my 4 egg whites sitting on the counter. LOL. Needless to say my pizzas didn't turn out very well. I am all out of tapioca and will have to try it again another time. On the good side, I think I will use my flat bread for the pizza and see how that turns out.

BFN

Walt

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Grr! That's frustrating, isn't it?

One thing I've learned is that these "mistakes" make great bread crumbs. I chop them up in the food processor and dry them in the oven.

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