Have you heard about Bob’s Red Mill Gluten-Free pizza flour? This affordable and easy-to-use GF pizza flour option is readily available for your convenience. It includes a packet of yeast right in the package and only requires a swift 20-minute fermentation time. At around $6, it certainly seems like a steal.
But here’s the real question – is it actually any good? Could this budget-friendly, gluten-free flour become your preferred choice? More importantly, does it pass the ultimate tests of taste and texture?
After experimenting with Bob’s Red Mill gluten-free pizza flour and crafting numerous pizzas, I’ve honed in on a clear opinion about its performance. This review is my way of sharing that experience, ensuring you’re fully informed and ready before you take the plunge and try it yourself.
Feel free to use the table of contents to jump to the sections that most pique your interest.
THE BOTTOM LINE
Using Bob’s Red Mill GF pizza flour allows you to craft a healthier homemade pizza, standing out as a superior alternative to store-bought frozen pizzas. While the taste and texture might not be exceptional, it serves as a convenient choice for those looking to quickly whip up a homemade pizza. Plus, it certainly provides great value for your money.
- Makes a healthier pizza compared to frozen store-bought options.
- Can be used with flaxseed or non-dairy options for dietary preferences.
- Freezable dough allows for preparation in advance
- Convenient and quick for homemade pizza.
- Widely available at a relatively cheap price ($5-$7).
- Only requires 20 minutes of fermentation time.
- Produces an average tasting pizza with a denser texture, regardless of how thin you make the crust.
- Don’t expect a superb pizza crust from this flour.
Taste-Testing: Here’s How Bob’s Gluten-Free Flour Pizza Turned Out
Curious about the potential of Bob’s Red Mill Gluten-Free Flour, I whipped up several pizzas. One I’m keen to share was my shot at a thin-crust Neapolitan style.
I closely followed the package instructions for the dough, and after a brief pre-bake, I spread my homemade sauce, sprinkled fresh mozzarella, and topped it with basil leaves I’d picked up from the store.
Let’s dive into how this gluten-free Neapolitan pizza panned out…
The crust tasted fresh, although there was a hint of yeast. It had the texture of a bland pastry that leaned more towards bread than something sweet. The good thing is that its flavor didn’t overpower or hide the taste of the other pizza toppings.
Overall, it tasted pretty good, and there weren’t any odd smells. If I had to grade it on taste, I’d say it was better than average — certainly a step up from pre-made frozen pizza crusts.
The main issue lay in the texture, which is often the case with many gluten-free doughs. Despite my best efforts to roll the dough as thin as possible, the crust still turned out doughy and had a crumbly and chewy consistency.
Interestingly, the middle of the crust appeared somewhat uncooked. This puzzled me because I baked it longer than recommended and used a quality pizza stone to ensure even heating. While the center looked moist and undercooked, it didn’t taste that way.
I believe this issue might be more about the flour’s quality than any mistakes in my baking process.
Given these factors, I’d rate the texture below average.
Bob’s Baking Instructions
- In a large bowl, combine all ingredients. Mix until thoroughly combined.
- Leave the dough in the bowl and cover it with plastic wrap.
- Allow it to rise in a warm place for 20 minutes.
- Preheat Oven:
- While the dough is rising, preheat your oven to 425°F (218°C).
- Lightly oil two 12-inch pizza pans or one 16-inch pizza pan.
- Forming the Pizza Base:
- Using a rolling pin or your hands, press the dough flat to fit the pan. If you want a crust edge, use your fingers on top of the plastic wrap to shape it.
- Remove the plastic wrap.
- Bake the crust without toppings for 7 minutes.
- Add Toppings and Bake:
- Remove the crust from the oven and add your favorite sauce and toppings.
- Bake for an additional 15 to 18 minutes or until the crust turns golden brown.
Note on Egg-Free Variation: For an egg-free option, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let the mixture stand for one minute and then add to the recipe in the same way you’d add an egg.
My Tips & Tweaks to Bob’s Baking Instructions
- Water Temperature: Ensure your water is around 110°F. A quick tip to guesstimate this without a thermometer is to dip a finger in. If you can hold it comfortably for 3-4 seconds, it’s about right. Too hot, and you’ll need to pull it out immediately. If you can leave your finger in for more than 4 seconds, it’s too cool. Remember, the correct water temperature ensures the ingredients mix well.
- Handling Sticky Dough: The dough can be very sticky when wet. Simply dampen your hands with a bit of water or olive oil. This will make it easier to shape the dough without it sticking to your hands.
- I recommend preheating the oven to 450°F, especially if you’re using a pizza stone. But, once you pop the pizza in for pre-baking, dial it back to 425°F.
Forming the Pizza Base
- When shaping the dough, be gentle. Whether you’re pressing it down or using a rolling pin, apply gentle pressure. Too much force can cause the dough to break.
- Always use parchment paper under the dough. This ensures easy removal post pre-baking, irrespective of whether you have a pizza stone or are just using a regular pan. The goal of pre-baking is to have a crust that holds together, ready for toppings.
- The recommended 15 minutes wasn’t enough for my liking. I suggest keeping an eye on it and aiming for around 18 minutes. Look for a crust that’s turning golden brown, but ensure your toppings aren’t getting burnt.
Things You Might Wonder
Ingredients in Bob’s Red Mill Gluten-Free Flour
Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Millet Flour, Whole Grain Sorghum Flour, Tapioca Flour, Potato Flour, Sugar, Xanthan Gum, Salt, Guar Gum. In the Yeast Packet: Yeast, Sorbitan Monostearate, and Ascorbic Acid.
Storing for Later Use
You can freeze Bob’s gluten-free pizza dough for later use. According to the packaging, once you’ve prepared the dough, place it in a freezer-safe plastic bag and store it in the freezer for up to a month.
When you’re ready to bake, transfer the dough from the freezer to the refrigerator a day ahead to allow it to thaw. Once thawed, remember to pre-bake it for about 7 minutes, or until it’s firm enough to hold the toppings, before adding them.
Wrapping Up My Thoughts
Bob’s gluten-free flour certainly merits the investment. However, it’s essential to manage expectations: this flour might not mirror the authentic Italian pizza crust to perfection. As I highlighted in my “Best Gluten-Free Pizza Flours” post, it’s a top pick for those keen on refining their gluten-free pizza-making techniques.
So, while it might not yield the picture-perfect pizza, it’s a solid choice for casual homemade pizza events. Give it a shot; you might be pleasantly surprised.