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Gluten-Free Pizza Crust or Flatbread
Reviews:
March 26, 2017

Gluten free brothers and sisters gather 'round. I believe we have a winner! This recipe is quite accurate and obviously well thought out. I used the submitter's flour mix and, even though I normally don't like millet flour, it really is good. Both texture and taste are impressive. I used the whisk attachment to aerate the dry ingredients before mixing in the wet ingredients with the paddle. I mixed everything as directed but after 4 minutes on high, I had a batter not a dough. So, keep your eye on that. I used a wet rubber scraper to transfer it to the parchment paper. The baking pan size is also worth mentioning. I baked it on a 10" x 15" sheet and the dough didn't cook completely throughout because there was simply too much dough for the amount of space available. Next time, I will use a larger sheet in order to have a thinner crust. I also added a bit of oil on the parchment paper; both the bottom and top sheet. Thank you, Allen, for the recipe!!

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