Ollie Ollie Gluten-Free

In Chicago, they prefer the deep-dish pizza to the thin, wide and foldable pizza found in New York. If you are an individual who maintains a gluten-free diet, then your liking for pizza dough descends into a much deeper rabbit hole.

Weather you prefer Chicago style or New York style crust, both dough’s are elastic and tossed just the same. The classic gooeyness originates from gluten, which is in fact not present in freshly milled flours.  Gluten is formed when liquid is added to flour that contains glutenin and gliadin. You can mimic gluten with the use of xanthan gum, guar gum, or gelatin when following a gluten-free flour recipe. If you are weary of using xanthan gum, gelatin is a safer option, simply double the amount of gelatin to xanthan gum.

A gluten-free diet is never a dead end.  There are plenty of ways to enjoy cake, pizza, thick soups, and breads while avoiding flares. You can find a list of gluten/wheat-free flours here http://www.wheat-free.org/wheat-free-flour.