Base Recipe Target
Pizza Dough
Flour Ratio Formulation
Total: 160g
Rice Flour Yeast Reactive
160g/cup (Dense/Smooth)
100g
Sorghum Yeast Reactive
121g/cup (Pliable/Cut hot)
60g
GF Oat Flour
110g/cup (Light/Tender)
0g
Tapioca Starch
120g/cup (Chew & Crisp)
0g
Wheat (Control)
120g/cup (Gluten Hydrogel)
0g
Structural Binder Replacement
Baker's Formulation Summary
| Ingredient | Grams | Cup Equiv | Formula % |
|---|
Live Dough Chamber (Proofing & Elastic Stress)
60 Min Proofing Simulation
Structure Score
84%
Rise Behavior
Moderate Yeast Proofing
Crumb Texture
Slightly Grainy without Rice Blend
Dough Elasticity
Pliable & Cut-Friendly
In standard wheat flour, water insoluble glutenin and gliadin crosslink into a viscoelastic hydrogel that traps expanding CO2 gas like elastic balloons. Without true gluten, GF flours rely on soluble proteins (egg whites) or long polysaccharide gums (xanthan, psyllium) to build artificial hydrocolloid walls.
Cross-Contamination Alert
Commercial oat flour frequently carries field or milling cross-contact with wheat, rye, or barley. Certified pure GF oats are required for coeliacs.