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Apr 8, 2013 04:45 AM

gluten free recipe change help.

Every year my family serves an italian Easter specialty called pizza chiena
/pizza gain. It is cheese and cold cuts enclosed in a thin dough ( below ) and then baked in a pie plate or spring form pan. My grandmother and now brother makes it. But my brother is now gluten free. the dough needs to be pretty sturdy since it is made and then refrigerated a few days in advance. thanks for your help.

-7 1/2 heaping cups flour
-2 T + 1 t baking powder
-3 T sugar
-3 pinches salt
-3/4 lb lard
-12 large eggs

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  1. I don't understand how those ingredient proportions can be right. 12 eggs and 12 oz lard just for the crust with 7 1/2 cups of flour?

    Anyway, instead of buying a bunch of pricey gluten-free flours to mix up a blend, you're probably best off using a packaged GF flour mix like Cup4Cup or Pamela's. But if you want to create the entire dough from scratch say the word & I'll do my best to help.

    3 Replies
    1. re: goodhealthgourmet

      Thanks goodhealthgourmet. I don't make the dough, my brother does. He was a food writer and critic for a major paper. So I doubt he made a mistake with the quantities. I will admit i5 sounds odd. LOL...but it was delicious :)

      1. re: MsBees

        I don't doubt that it's wonderful, but I'd honestly check with your brother to make sure there wasn't a transcription error. I've looked at a bunch of recipes for pizza chiena/pizza rustica, and none of them call for more than 3 eggs, even for 10 cups of flour. The ingredient proportions you have here just seem more like those for a soft Hawaiian egg bread or pâte à choux for delicate cream puffs - I don't see how that much egg & fat will allow for a sturdy structure to hold the filling.

        But maybe I'm wrong!

        1. re: goodhealthgourmet

          Thanks goodhealthgourmet. I'll check that the proportions are right.

    2. I gleaned from a CHer that adding cooked tapioca starch (the ratio I use is 35 g water to 1 1/2 tsp tap starch, cooked while stirring just until clear) makes dough stronger. I use this in addition to xanthan gum.

      5 Replies
      1. re: jvanderh

        +1 on this trick.
        i agree with ghg regarding using a baking mix ie Pamela's. i would also add in some nonfat milk powder for extra protein and sturdiness.

        1. re: Emme

          i would also add in some nonfat milk powder for extra protein and sturdiness.
          Apparently Thomas Keller's "Cup4Cup" contains milk powder, so that would be a good choice.

          1. re: goodhealthgourmet

            good to know thomas keller and i are on the same page... ;)

            1. re: Emme

              You know what they say about great minds!

              1. re: goodhealthgourmet

                yeah... great minds think alike, and fools never differ!