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Gluten free

The recipe


Due to inquiries on Facebook where I was asked to try gluten-free pizza and report on my experiences, I decided not to put that on the back burner but to start that directly as the next project. 

Since I have already gained some experience with pizza (which I will publish here soon) I thought that this can not be so difficult and have started to research how to tackle the whole thing.  

It was then quite quickly clear that there are ready-made gluten-free flours to buy. But it was too easy for me. I wanted to develop a recipe that only comes with natural gluten-free flours and contains only natural binders.
So I found some flours like corn flour, rice flour, potato flour and some others. 

I started digging a little deeper on how best to use these flours and to what extent which flours are suitable as a substitute for which foods. I found that rice flour, for example, is quite suitable, but (because there is no gluten) the processing is difficult, because the dough does not bind. 

So I continued my research and found out that you can take corn starch and potato flour as a starch substitute. 

So I started to implement my recipe with my previous experiences and the new learned things and wrote down my experiences and documented them with photos. 

Have fun


450g rice flour

150g buckwheat flour

75g corn starch

75g potato flour

2tsp ground flea cream bowls

2 tbsp sugar

1 cube yeast

15g salt

approx. 600ml water


First, add the rice flour to the mixing bowl. Then weigh the buckwheat flour and add.

Add the corn starch, potato flour, salt and flea cream shells in the specified quantity and mix well (preferably with the food processor). 

The result should look like the image on the side. 

Now measure 550 – 570 ml of lukewarm water.

At this point I have to say briefly that the amount sounds a lot, but the flea seed shells and the starch draw an incredible amount of water. 

Remove about 80ml from this water and add the yeast and sugar in an extra container. We now leave this mixture for 5 – 10 min until it looks similar to the picture on the side.

When the yeast has been activated well, put the food processor back on and add the yeast mixture and then slowly add the remaining water.

Knead the dough for 5 minutes.

Then cover the dough with a damp kitchen towel and leave at room temperature about 45 – 60 min.

After that, the dough should have grown to about twice the volume.

In the meantime, a worktop should be floured (with rice flour, of course) and when the dough has finished, remove from the tray and place on the floured worktop. There, flour the dough again and knead again. Do not forget to preheat the oven to 250° C above and below heat.

Now divide the dough into 6 equal pieces (approx. 240g per piece).

Pulling the pizza floor

To form the pizza bottom, take a dough and knead again.Then form into a ball and place on the well-floured base. Then press with the fingertips of both hands from the center outward to the edge until a slight bead arises.

Then turn around a quarter and repeat the whole thing. Continue this until you're around. Then turn the dough to the other side and do the same again. 


With a normal yeast dough, you would now pull the dough with your left hand while holding it with your right hand. Then repeat a quarter of a rotation and repeat the same until you are around once. However, this is not possible with this dough, as it is not as elastic as a normal yeast dough made from wheat flour.Therefore, one has to help oneself with the method described above. 


If the dough is still very hard to stick, if you knead the dough again, the work surface helps to flour with potato flour. Cartoff flour is basically starch and makes the dough more elastic, which greatly simplifies both processing and forming later.

Now the pizza can be filled with tomato sauce, mozarella and what else you would like to have on the pizza and then come into the oven for about 15 – 20 min at 250° C.
Personally, I have a pizza stone, which I always preheat in the oven at 250° C for about 45.Then the pizza is ready in 5 – 6 min.


In a real pizza oven or wood-burning oven in a pizzeria there are temperatures of about 400° C and the pizza is in about 90 – 120 sec. Finished. With a pizza stone you can at least get close to a quick preparation with a household oven.  

Erfahrung und Fazit

In conclusion, my whole family tasted the pizza very well. The preparation was no more difficult than a conventional yeast dough, only the molding / treating of the pizza base needs special attention.

The dough has already been quite different from conventional yeast dough in terms of consistency and elasticity. This can also be seen when forming the pizza floor. See also my comments in the text. 

On the whole, I am quite satisfied with the recipe and the result. 

I would be happy if someone tries it or shares your experiences here below in the comments with the others.  

Until then, I wish you a good appetite

Your Tom

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