I noticed that Slice Pizzeria, a restaurant in New Orleans, uses King Arthur Gluten Free Bread and Pizza Mix to make their pizza crusts. So, I got to work and created a copycat King Arthur Gluten Free Bread and Pizza Mix recipe. Make this mix at a fraction of the cost of its original, which goes for about $7 per box plus shipping and $27 for a pack of 3 on Amazon. Each box makes one bread or two 12 – 14-inch pizza crusts. Add as little as two ingredients to the mix to make your favorite yeast dough, even dairy-free!
WATCH THE VIDEO HERE!
King Arthur Gluten Free Bread & Pizza Mix Ingredients:
SPECIALTY FLOUR BLEND (RICE FLOUR, TAPIOCA STARCH), TAPIOCA STARCH, POTATO STARCH, CANE SUGAR, EMULSIFIER (MONO- AND DIGLYCERIDES), SALT, XANTHAN GUM, VITAMIN AND MINERAL BLEND [CALCIUM CARBONATE, NIACINAMIDE (VITAMIN B3), REDUCED IRON, THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2)],
ENZYMES. DRY YEAST: YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID.)
Calcium Carbonate Substitute:
It is customary in the baking industry to add sources of calcium to bread products as a dough conditioner. In this case, calcium carbonate is added to King Arthur’s mix. I give you the choice of using 1-1/2 teaspoons of gluten free baking powder or 1/2 teaspoon of baking soda.
Mono- and Diglycerides Substitute:
I used psyllium husk powder in place of mono- and diglycerides, which are inexpensive, heavily processed additives used as an emulsifier. Mono- and diglycerides are a commonly used emulsifier, crumb softener, and used to slow staling in bread. Because psyllium husk powder is high in fiber, it absorbs plenty of liquid, which is why this recipe calls for so much liquid (same amounts as King Arthur’s mix).
This mix weighs 18.38 ounces where King Arthur’s mix, weighs 18.25 ounces.
A moist, delicious, and flavorful gluten free bread or pizza crust that mimics King Arthur Gluten Free Bread & Pizza Mix. You can also make them dairy-free.
- 1-1/4 cups + 3 tablespoons tapioca flour (6.6 ounces/187 grams)
- 1-1/4 cups white rice flour (6.75 ounces/191 grams)
- 1/2 cup + 2 tablespoons potato starch (3.35 ounces/95 grams)
- Scant 1 tablespoon granulated sugar (0.5 ounce/14.17 grams)
- 2-1/2 teaspoons gluten free psyllium husk powder (0.35 ounces/10 grams)
- 1-1/3 teaspoons fine sea salt (0.28 ounce/7 grams)
- 1 teaspoon xanthan gum** (0.127 ounce/4 grams) (or guar gum for corn-free)
- 1-1/2 teaspoons gluten free baking powder* (0.17 ounces/5 grams) (or omit and instead add1 tsp apple cider vinegar to the wet ingredients)
- 4 tablespoons unsalted butter, softened
- 1-3/4 cup milk, warmed to 95 - 105ºF
- 3 large eggs**, at room temperature
- 2-1/4 teaspoons SAF instant dry yeast (0.25 ounce/7 grams)
- 1/4 cup neutral-flavored oil
- 1-1/4 cups water
- 3 large eggs***, at room temperature
- 2-1/4 teaspoons SAF instant dry yeast (0.25 ounce/7 grams)
- Oil, for basting
- 1 egg + 1 teaspoon water, for egg wash for pizza (optional)
- Whisk together the dry mix ingredients; set aside. Lightly oil a 9 x 5-inch non-stick loaf pan and set aside.
- In the large bowl of your electric mixer, beat together the butter/oil and warm milk or water. Add the eggs all at once and beat to combine.
- Add a quarter of the flour mix and the yeast. Beat until incorporated.
- Add one-third of the remaining dry ingredients, about 3/4 cup at a time, mixing on medium speed after each addition until the flour is combined.
- Beat the entire mix an additional 2 minutes on medium-high speed.
- Cover with a tea towel and allow the dough to rise at room temperature (70 - 80°F) for 30 minutes.
- Fold the dough over a few times using a silicone/rubber spatula to deflate.
- Then scoop the dough into the prepared pan. Sprinkle some water on top of the dough and smooth out with a clean silicone spatula or your fingers. Oil the top of the dough and loosely cover the pan with a piece of plastic wrap. Allow the dough to rise until it reaches 1-inch over the rim of the pan, about 40 minutes.
- Preheat the oven to 350°F.
- Bake the bread on the center rack for 60 minutes or until the internal temperature reaches 210°F. When removing the instant-read thermometer, sticky dough should not be stuck to the thermometer, but a few crumbs is okay.
- Immediately remove the bread from the pan and transfer to a wire rack to cool completely, about 2 hours. Slice using a serrated knife, electric knife, or electric slicer. Whatever bread is not used that day, freeze in a zipper freezer bag.
- Repeat steps 2 - 7 above.
- Preheat oven to 400°F.
- Lightly oil two pizza pans or baking sheets.
- Divide the dough into two sections, scooping each half a pan. Baste the tops with oil. Using your fingers, pat out each dough into a 12 - 14-inch circle or oval; set aside to rise for 30 minutes at room temperature (70 - 80°F).
- If desired, beat an egg with 1 teaspoon of water and baste the dough's edges. It will add a shine as well as brown the crust a little bit more.
- Bake for 8 - 10 minutes and the crust begins to turn golden color on the bottom and the crust edges are no longer raw but somewhat cooked.
- Remove the crust from the oven, top with your favorite gluten-free sauce and toppings. Return back to the oven and bake for 5 - 10 minutes, until the bottom is brown, and toppings are cooked. Allow to cool for 5 minutes, slice, and serve.
*I actually made this bread using 1/2 teaspoon of baking soda, but it smelled like baking soda for a little while. So, I listed it's equivalent in baking powder above.
In my dairy-free experiment, I used cornstarch instead of tapioca flour only because I am allergic to tapioca. You will achieve a higher rise using tapioca flour.
Make the Mix Ahead: Make a batch or more of mix in advance. Store individual batches in a zipper storage bag. Refrigerate, freeze, or store in a cool dark place.
Egg Replacement: Beat 1/3 cup liquid from canned cannellini (white kidney) beans until stiff peaks form. Use this in place of whole eggs. Then add the remaining liquid into the mixing bowl. To your dry mix, add 2 tablespoons golden flaxseed meal (which melts into the dough). However, you can use brown flaxseed meal, but it will impart a nutty flavor to the bread. Then, proceed as instructed. You can also use the traditional Flax Seed Gel Recipe, but with a different result.
**Gum Replacement:* Replace the xanthan gum with equal an weight of psyllium husk powder. You may need to add up to 3 teaspoons water.
***For Egg-Free: Substitute each egg with 2 tablespoons liquid from a can of white beans like cannellini/white kidney plus 1 tablespoons fat of your choosing (bacon grease, refined coconut oil with a little full fat coconut milk, etc.)
2 Replies to “King Arthur Gluten Free Bread and Pizza Mix Copycat Recipe (Additive-Free)”
In order to print this recipe, I have to print the picture of the box. That is a great deal of waste. I can’t justify.
Save it to your computer by printing as a pdf.