Monday, May 24, 2010

Pizza for the Gluten- and Lactose Intolerant

Picture of an authentic Neapolitan Pizza Margh...Image via Wikipedia
 I was reading an article on home made piazzas and came up with some pointers on low-gluten flour that might help those of us who are gluten-intolerant as opposed to having a full blown gluten allergy.

Mr. Mangieri is unusually candid for a pizzaiolo (most guard the tricks of their trade — understandably, they don’t want to give away the store). Besides employing an overnight rise, he uses a natural starter (instead of yeast) and Italian 00 flour. 

Italian 00 flour is considered “soft” — low in the proteins called glutens that give dough its elasticity, like the flour used in the thin and supple Naples-style pizzas so popular in New York. Only I discovered that things aren’t so simple.

The 00 designation refers to how finely the flour is milled, not the protein content. Some 00 flours are around 7 percent proteins, others are 11 percent or higher. (By comparison, all-purpose flour is around 11 percent.)

While many pizzaioli consider the ideal 00 pizza flour to have 8 to 10 percent protein, there’s no sure way to tell from the bag, although some brands, like King Arthur Flour and Divella, post the percentages on their Web sites. 
http://www.nytimes.com/2010/05/19/dining/19pizza.html?src=me&ref=general

If you use buffalo mozzarrella which is low in lactose, you might have a winning combination for the lactose intolerant.
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