Take the 2-minute tour ×  I've been making pizza dough for
years, and recently found that I have a gluten allergy, and can
no longer eat wheat flour! Very sad news, indeed.  So... I
bought Bob's Red Mill Gluten Free Pizza dough mix, which has a
bit of xantham gum in it, and serval kinds of flour (rice flour,
tapioca, flour, corn flour, etc). The dough itself was difficult
to work with, a bit crumbly, and not as stretchy as I would
like. I know that the "stretch" I'm talking about truly come
from gluten, but is there anything I can add, to help with the
consistency? The flavor was perfect, and the calzones were
wonderful, they were just really hard to form...  Thanks for
your help!  share|improve this question  1 Answer 1  up vote 3
down vote accepted  It seems like a lot of recipes recomend
gelatin, which could add to the stretchyness. I frequent serious
eats and a while ago they posted this recipe and they claim that
it is great and stretchy.   share|improve this answer  Your
Answer