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.
Ingredients:
Instructions:
Tips
*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.)
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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.
D,
Save it to your computer by printing as a pdf.
Carla