Tag: Fastest

The 5 Fastest Gluten Free Carnival Sweets, Brewer's Yeast Free with Few Ingredients – Gordon Ramsay’s version

The 5 Fastest Gluten Free Carnival Sweets, Brewer's Yeast Free with Few Ingredients


Here are the 5 fastest fried carnival desserts you can make, gluten-free and yeast-free recipes of yummy sweets and without leavening. These fried foods are all with very few ingredients, to be brought to the table of celiacs, intolerant and non-intolerant!

alessia

Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!

Gluten Free Instant Pan-Fried Pizza – The Fastest Pizza on the Web – Gordon Ramsay’s version

Gluten Free Instant Pan-Fried Pizza - The Fastest Pizza on the Web


# Family💚 hello, today pizza without leavening in a pan, gluten-free! It is a dough without brewer's yeast, to be spread directly in the pan and cooked on the stove in a few minutes, with a golden and crunchy rim, without oven. I chose a summer filling with red and yellow datterini tomatoes, mozzarella and rocket.

My pan is quite "flared" in the sense that it has a bottom of 20 cm, instead if you measure the edges they reach 26! What I recommend, more than the diameter of the pan, is the diameter of the pizza which must be about 22/24 cm. Also keep in mind that I make a small ledge that rises over the edge of the pan, but if you prefer it without, you can also make it smaller.

In the video I will show you a hand-made process, easy and fast, but you can follow the same method and knead with a planetary mixer with a leaf or hook hook.

As you can see from the video, it is a soft dough, but not too sticky, simply because too much hydration could cause problems when cooking in a pan. The perfect dough is the one that allows you to form a crunchy surface, with the inside perfectly cooked.

If you change mix, be careful, because the amount of water needed may change, keep an eye on the dough, add it a little at a time and reach the consistency you see on the video.

Normally I use any mozzarella for my pizza, being careful to let it drain well before putting it on the pizza. For this cooking, I recommend the mozzarella for pizza, without water, definitely drier that does not release liquids during cooking.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close