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Old 09-25-2020, 10:53 PM   #1
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Join Date: Jun 2020
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Reduced gluten pizza.


I tried this recipe minus semolina flour. If I halfed the recipe and did like 2 Cups wheat flour and 1 Cup Teff flour would it be interesting? I certainly want to decrease gluten. And create a very fresh unique recipe.

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Old 09-26-2020, 09:52 AM   #2
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I make bread sticks all the time with 1 3/4 c ww flour, plus 1 and a little more of various flours (depends on the type, how much absorbs), sometimes rye, but mostly some of the legumes I grind up. Since the ww is hard white wheat, it seems to have plenty of gluten, and I could reduce it even more, if that was my goal. Teff is one grain I've never tried, but I'm sure it would be good.
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Old 09-27-2020, 02:55 PM   #3
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I bought Teff flour awhile back in hopes of making Injera ( the bread you get at Ethioopian restaurants). Ive just never gotten around to it yet.
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