Gluten-free flour blend
A starch-and-gum-based substitute for wheat flour that supports a dietary need but produces a structurally different dough from any wheat-based style.
- Grain
- Varies: typically rice flour, tapioca starch, potato starch, and a binder such as xanthan gum
Behaviour
Behaves very differently from wheat dough; lacks gluten's elastic network, so structure relies on starches and gums instead
Fermentation contributes flavour but not the structural development a gluten network provides; doughs are typically mixed to a thick batter rather than kneaded
Style compatibility
Adapts reasonably to thin, pan, and tray formats; poor at replicating a high-hydration Neapolitan open crumb
Substitution
Use a commercial pizza-specific gluten-free blend rather than a general-purpose one; results vary significantly by brand
Formulations vary widely by manufacturer; behaviour is brand-specific rather than governed by a shared standard