Gluten Free Rusk From Pizza Base

[LouisJ]

Hi,

I found a load of Gluten Free pizza bases at my local store, reduced to clear as broken up, so i thought i would have them as maybe good for creating Gluten Free rusk.

my daughter has Coeliacs and the last sausages i made had no rusk/crumb and were dry so i would like to add some rusk.

The first 5 ingredients are:

Water, Tapioca Starch, Rice Flour, Potato Starch and rapeseed oil.

Should i just blend them in a processor, then bake them for 10 minutes?

Does anybody have any advice as to if this would work? And what ratio i should use for water added to the sausage.

Thanks in advance

Louis

[captain wassname]

If youve got loads of it Id make up a loaf bake it slice it and chuck it in the blender. after a night left out.

http://forum.sausagemaking.org/viewtopi ... 684869168f

This might help,
You could try saturating your non wheat rusk or crumbs and just use the resulting mix in your sausage might alter the prcentages first time but should be OK

Jim

[wheels]

I'd try 1:1.5 (1 part rusk to 1.5 parts water) to start...

...and 'play it by ear' from there.

Phil

[LouisJ]

Thanks guys.

For 1:1.5 do i use weights of iced water rather than measurements?

So for example if the recipe calls for 80g of GF Rusk, do i add 120g of iced water?

[wheels]

Yep!

[LouisJ]

Glorious!

[LouisJ]

Just wanted to update upon this.

I made the sausages over the weekend using pizza base as a rusk and the sausages were fantastic. No dryness and no escape of fat or water into the pan. I used Phils 'Not Lincolnshire' recipe from his blog which was very tasty.

I blitzed the GF pizza bases in the blender till they were a fine crumb, then spread them over a baking sheet and baked on 120° for 10 minutes. before they went in i could smell the yeast, but when they came out they were nice and dry with a lovely savoury aroma. Phils advice to use 1.5 of water to 1 of rusk was spot on.

[wheels]

Phew! I'm glad it worked out OK.

Phil