My old boss is a big cast iron and smoker guy. His wife is GF which sucks because he’s a huge pizza fan. He mentioned that a recipe he used the other day was awful dense.
I know that gluten has two different methods in which the protein bonds/shapes/whatever that other starches simply do not have. Is AP GF flour the best starch for pizza crust? Is there a better one? I know when I worked at dominos the GF crust was kinda sad, but I see the GF muffins and other baked stuff in the frozen section, they always look pretty good? What do they use?
Additionally, I remember hearing on a podcast/reading a while back that the bakers who write cookbooks typically have some high-powered, mega yeast because they use it all the time. The suggestion was doubling the amount of yeast called for in any recipe if you were using a jar or packets from the store. Is this the right move? Alternatively, can you make a non-gluten sourdough starter?
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