I’m always looking to try new products – especially when they’re affordable (by gluten free standards). The hubby and I have been craving pizza for the last few days so I decided to make my own.
A friend of mine gave me her recipe for pizza crust that has never failed me! It takes a bit of prep work though because it involves a very specific gluten free flour blend (I’ll include it below) so I was lazy and opted for a store bought gluten free 1 for 1 flour. Browsing through the gluten free flours the cheapest was one that I’d never heard of: Cloud 9 Specialty Bakery Gluten-Free All Purpose Baking Mix – at $12.99 for a 1.25kg bag. They’re a Canadian company out of BC so I figured I’d give it a whirl.
Here’s what they say on their website:
“Cloud 9 is a revolution in the world of gluten free because any recipe you make with regular flour, you can now make with Cloud 9’s All-Purpose Baking Mix. So whether you’re a celiac, have allergies, or you simply want a gluten-free diet, you no longer have to restrict what you eat to a few specialty items. Cloud 9 is a cup-for-cup flour replacement that makes everything you make with it gluten free.
Our unique blend of gluten-free baking mixes can be used without additional preparation or mixing, and the finished baked goods have the same texture and moistness you’d expect. It’s a secret ingredient that not only makes our baked goods sinfully delicious, it’s so revolutionary we have a bakery to prove it.
The Cloud 9 Specialty Bakery and Test Kitchen is the source of all our sinfully delicious gluten-free goodies. It is here where our All-Purpose Baking Mix was put to the test – proving that it wasn’t just for home recipes, but that it could also stand up to the demands of a commercial kitchen, and satisfy hundreds of customers every day.”
Cloud 9 flour blend is a mix of rice flour, buckwheat flour, cornstarch, potato starch, tapioca starch and xanthan gum.
So for this never fail gluten free pizza recipe you’ll need the following ingredients:
2 cups of flour blend (The blend I usually use is: 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch and 1 tsp xanthan gum)
1 tsp sea salt or Himalayan salt
1 tbsp oregano or italian seasoning
1 tbsp olive oil in mixer bowl.
1 cup of lukewarm water
1 tbsp of yeast
1 tbsp of sugar
Toppings of choice
Preheat oven to 425F.
Mix together the flour blend, salt, oregano and olive oil in a mixer bowl.
Let yeast and sugar sit for 10 minutes in lukewarm water.
Add yeast mixture to dry ingredients until dough forms.
This is best rolled out thin.
Bake the crust for 8-10 minutes or until it starts to golden slightly.
Remove and build your pizza with toppings.
Bump the oven temperature up to 500F and place the loaded pizza back in the oven for approximately 5 minutes or until your cheese is golden.
Yields 8 servings.
So how did the flour stack up to my homemade blend?
I definitely didn’t roll out the dough thin enough. The crust was a little dense. We like a crunchy thin crust so a little thinner would have made all the difference. The flavour was okay. I think the presence of buckwheat flour alters the taste compared to what I’m used to. My hubby isn’t gluten free and he said he didn’t mind it so that’s a win in my house. I will definitely try it again – I always give GF products a few chances in different recipes to see where it’s best used. I’d be interested in trying some of their other mixes. Do you have a favourite gluten free all purpose flour?? Give this recipe a try and let us know how it turns out!!