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Gluten-free Austin: Recipes for pizza, bread, muffins and more

Addie Broyles

We had so many recipes to go with Sunday’s story about an Austin family going gluten-free that we are running them in print on Wednesday and online with the story.

If you scroll to the bottom of this story, you’ll find recipes from three recent books, “Cooking for Your Gluten-free Teen: Everyday Foods the Whole Family Will Love” by Carlyn Berghoff, Sarah Berghoff McClure, Dr. Suzanne P. Nelson and Nancy Ross Ryan (Andrews McMeel Publishing, $19.99), “The Complete Guide to Naturally Gluten-Free Foods” by Olivia Dupin (Fair Winds Press, $21.99) and “Simply Allergy-Free: Quick and Tasty Recipes for Every Night of the Week” by Elizabeth Gordon (Lyons Press, $24.95).

You’ll notice “The Gluten-Free Asian Kitchen” by Laura Russell and “Gluten-Free Girl Every Day” by blogger Shauna James Ahern in that photo above. You can find a recipe for Russell’s Red Curry Soup with Chicken and Rice Noodles in this item we ran ahead of her visit to Austin last year. With measurements in weight for the baked items and dishes that called for ingredients too foreign for her three kids to enjoy, “Gluten-Free Girl Every Day” was not Nettie’s favorite of the gluten-free books I sent her way. Ahern has built a huge following through her website, so no doubt her newest book will do well, but for a family with pre-teens and teens, Nettie found the other books listed to be more useful.

And when I asked Nettie which recipe is her hands-down favorite, she said this gluten-free pizza crust is the last one she’d want to give up.

Gluten-Free Pizza Crust

This recipe originally came from, but Nettie has been tweaking it to her liking over the past year. The recipe makes two or three large pizzas, depending on how thick you roll the crust, or you can pre-bake individual-sized pizza crusts and then cool and freeze them for easy mid-week meals.

1 1/2 cups all-purpose gluten-free flour with xanthan gum (such as Jules)

1 1/2 cups tapioca flour or starch

1/4 cup dry milk

2 tsp. flax seed meal

2 tsp. salt

2 tsp. sugar

2 tsp. xanthan gum

1 1/2 Tbsp. yeast

1 1/2 Tbsp. olive oil, plus more for brushing on crust

1 Tbsp. cider vinegar

1 cup warm water

Cornmeal, for dusting parchment paper (if desired)

Preheat oven to 450 degrees. Thoroughly combine dry ingredients in the large mixing bowl of a stand-up mixer. With mixer on low, gradually add water, vinegar and oil. Mix on high for 3 to 4 minutes. Divide into 2 or 3 portions (depending on desired thickness of crust). Roll each portion into a ball. Cut pieces of parchment paper that will fit in the pizza pans or on the pizza stones. Dust with cornmeal, if desired.

For each crust: Pat dough ball into a circle on the parchment paper. Roll with rolling pin to desired thickness . Place parchment and dough on pan or stone and brush the dough lightly with olive oil.

Pre-bake each crust for 5 minutes. At this point, you can cool, wrap and freeze the crusts to use later or top with desired toppings and bake until done, about 15 minutes. Makes two or three crusts, depending on thickness.

— Adapted by Nettie Martinez