A light brush of olive oil helps this homemade wheat-free pizza dough crisp up in the oven.
What to buy: Potato starch is a very fine flour that is often used a thickener. It’s made from the starch in potatoes and does not have much flavor. Do not substitute potato flour for potato starch; potato flour is made from cooked, dried, and ground potatoes and has a distinct potato taste. It will not yield the same results.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent.
Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores.
White rice flour is produced from long-grain rice and is gluten-free. Do not purchase sweet rice flour, also known as glutinous rice flour or mochiko; it is produced from sticky rice grains and will not yield the same results.
This recipe was featured as part of our gluten-free photo gallery.
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