Description

Caputo’s Gluten Free Flour makes allergen-friendly baking easy and perfect for beginners! The ingredients for both the bread and pizza crust are similar. The homemade hemp milk in the dough adds plant protein and always creates the softest gluten-free texture. The bread recipe was mixed, proofed and baked in a bread machine on the gluten-free setting. The pizza crust bakes nicely in the oven, but you can also use a BBQ or pizza oven.

Tools: Soft spatula, large mixing bowl, spoon, sifter/whisk, unbleached parchment paper, pizza stone or baking sheet, a bread machine or bread pan.

Ingredients

Scale

Ingredients For Bread (Baked in Bread Machine)

450g (3.8 cups) Caputo Fioreglut Gluten-Free Flour, sifted
300g (1–1/4 cup) homemade hemp milk* (room temp)
240g/240ml (1 cup) warm water (95°F)
10g (1 tablespoon) coconut palm sugar (or maple syrup)
8g (2 teaspoons) active dry yeast**
8g (1/2 tablespoon) sea salt

Ingredients For Pizza Crust (Baked in the Oven)

300g (2.5 cups) Caputo Fioreglut Gluten-Free Flour, sifted
130g (1/2 cup) hemp milk* (room temp)
120g/120ml (1/2 cup) warm water (95°F)
10g (1 tablespoon) extra virgin olive oil
5g (heaping teaspoon) active dry yeast**
3g (1/2 teaspoon) sea salt

Cook Mode Prevent your screen from going dark

Instructions

Before you start, watch the YouTube video with clips of both recipes.

Instructions for Bread in Bread Machine

STEP 1 – To the bottom of the bread pan, attach the mixing paddle, add the liquids (water and hemp milk), the sugar and the yeast. Mix with a soft spatula. Wait a few minutes before adding the flour and salt. With the spatula, mix the ingredients a little while scrapping the sides down. The mixture will look lumpy, but your bread machine should be able to do the rest. If you have a gluten-free setting on yours, use it. Otherwise, experiment to find the best option. Ideally, a cycle that will mix the ingredients, proof (rise) the dough once, then bake. The gluten-free setting on the Breadman bread machine is 2 hours and 59 minutes long.

TIP: Alternatively, one could mix everything in a separate bowl, transfer the dough mixture to the bread machine pan, let it rise for a couple of hours, and only use your bread machine for baking the dough.
NOTE: My loaf was ready with 20 minutes left in the cycle. The bread is ready when it reaches 210°F. If unsure, leave it until the end.

STEP 2 – Once ready (yes, it will be pale in colour), let your bread cool in the pan for 5 to 10 minutes or until you can easily take it out. Finish cooling on a wire rack. Remember to remove the mixing paddle. Slice and enjoy!

Instructions To Make Pizza Dough

STEP 1 – To a large mixing bowl, combine and mix the warm water, hemp milk, olive oil and yeast. Add 150g of Caputo gluten-free flour (half the amount) and mix by hand until combined. Mix in the remaining 150g of flour until no dry bits are left. It will look shaggy and feel sticky. Scrape down the sides of the bowl, cover and rise for 2 hours.

TIP 1 – At the 2-hour mark, your dough should be ready to shape if it’s grown in size (like double). If not, cover it and let it rise for another hour or more. If it’s cold in your kitchen, it could take longer.
TIP 2 – Store For Later: The dough can rest on your counter (before shaping) in a cooler kitchen, covered, for up to 6 hours. To store the dough for longer (1-3 days), shape it into one large ball, rub it with olive oil and wrap it in plastic wrap or store it in an airtight container.

STEP 2 – Shaping Gluten-Free Pizza Dough

Ready to Shape & Bake? Preheat oven to 425 to 450°F (see notes below). If you have a pizza stone, preheat it on the middle rack. Transfer the dough to a flour-dusted piece of unbleached parchment paper, and shape the dough with your hands (grease with olive oil or dust with flour if necessary) into one large 10-inch to 12-inch crust. You can use another sheet of parchment paper to help you smooth out the center of the pizza crust. Fold over the outside edge to create a thicker crust. Optional: Brush the outer crust with olive oil.

STEP 3 – Baking Gluten-Free Pizza Dough

Transfer the pizza dough with parchment paper to your oven on the preheated pizza stone. I use the back side of a cookie sheet to slide it into the oven. Use a pizza peel if you have one. If you don’t have a pizza stone, you can bake the dough on a cookie sheet or pizza pan placed directly on the middle rack. Pre-bake the crust for 5-10 minutes (within a few minutes, it should poof up). Take it out of the oven with parchment paper, add toppings and return to the oven for 10 to 15 minutes. Cool for a few minutes. Slice and enjoy!

Notes

*To make 1-1/4 cups of homemade hemp milk for the bread: In a small blender, combine and blend 1/3 cup of hemp seeds (organic when possible) with 1-1/4 cups of water (+ 2 extra tablespoons of water) of room temperature water (270g). The extra spoonfuls of water are necessary as you’ll be straining the frothy hemp milk to remove the larger bits. Doing so will ensure you’ll have at least 1-1/4 cups (300g) for the recipe.
To make 1/2 cup of homemade hemp milk for the pizza crust: In a small blender, combine and blend 3 tablespoons (30g) of hemp seeds (organic when possible) with a 1/2 cup (+ 2 tablespoons) of room temperature water (150g). The extra spoonfuls of water are necessary as you’ll be straining the frothy hemp milk to remove the larger bits. Doing so will ensure you’ll have at least 1/2 cup (130g) for the recipe.

**When testing the recipe, I added 3 teaspoons (10g) of active dry yeast. It was a bit much; 7g to 8g (2 teaspoons) is enough for a loaf with up to 500g of flour. I used Bob’s Red Mill GF Active Dry Yeast. I did not try instant yeast or bread machine yeast.

Oven-Baked Bread (I did not try baking the dough in the oven, but this is what I would try): Let your dough rise in the mixing bowl or directly in the parchment-lined bread pan for at least 2 hours or until the dough has doubled. Bake in a preheated 425-450°F oven for 45-60 minutes or until the internal temperature reaches 210°F. The bread is ready when it looks golden and feels harder when tapped.

Pizza Baking Temperature: You can bake the pizza at 425°F if you feel that 450°F is too hot for your oven. Doing so might take a few extra minutes. If using a BBQ or pizza oven, the temperature will be much hotter, so the total time will be much less.

Bread Storage: Eat at least one slice of freshly baked bread. It’s good. Toast any leftover slices if the bread gets too dry. You can store the bread in a sealed bag or airtight container for a few days on your counter or in the fridge for up to 5 days. Moisture will make the bread slices crumble and fall apart.

Pizza Leftovers: Slice and store on a plate with a cover or in an airtight container. Reheat in the microwave, pan or oven.

Troubleshooting Tips for Pizza Dough: If your dough hasn’t risen much after two to three hours, it is possible that your yeast wasn’t fresh. You can still bake the dough, but it might not rise as much when baking. If your dough is a sticky mess, consider dusting more flour on your dough or working surface to help you try and shape it.

Dusting Flour Options: If you run out of Caputo Fioreglut gluten-free flour and need dusting flour, try white rice flour. Even buckwheat, brown rice or sorghum flour will work plus it will be cheaper.

Some Nutrition Facts: Three (3) tablespoons of hemp seeds (30g) contain 10g of plant protein. Both the bread and pizza crust contain at least 10 grams. The bread includes almost double that amount. My recipes don’t usually include nutrition facts, but it is worth noting that the flour used for the pizza crust contains 390g of carbohydrates. A quarter of the pizza contains 97.5g of carbs from the flour (not including other ingredients).

HEALTH DISCLAIMER: Do not consume Caputo Fioreglut if allergic to wheat. Always consult a medical professional to learn if this product is right for you, especially if you have a sensitivity or gluten intolerance, celiac disease or other health condition that must follow a gluten-free or allergen-friendly diet.