What holds
A gel, not a network
Psyllium and xanthan form a gel that traps the gas. The engine computes the gel required from the hydration — 5 % psyllium is roughly 1.5 % xanthan — and refuses to emit a W or a P/L that do not exist.
Farine
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gA dedicated model
Without gluten, W and P/L are not unknown: they are meaningless. Pizzalove refuses to display them and models what really replaces the network — the hydrocolloid gel.
Fornello — Wheat / Gluten-free switch
Farine
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gEau
—
gLevure
—
gWhat holds
Psyllium and xanthan form a gel that traps the gas. The engine computes the gel required from the hydration — 5 % psyllium is roughly 1.5 % xanthan — and refuses to emit a W or a P/L that do not exist.
Hydration
Rice and tapioca starches absorb differently from wheat. A rice-tapioca-sorghum blend with psyllium calls for close to 84 % hydration: on a wheat recipe that would be soup, here it is the target.
Eleven formulations
Five base blends, plus eleven published and tested doughs — New York, Neapolitan, Roman, Chicago, pan, grilled, California — in seven families. Change a flour and the water follows; leave the family and the tool names the rule.
Psyllium, starches, 90 to 120% water, fermentation: the long-form article, with eleven style formulations and the calculator built in.
Read the article