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US 2026/0076377 A1Published application
Gluten free pizza crust and method
OwnerDennis Arthur Lonerganinventor
Life of this patent
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Abstract
A cooked, bread like product is provided. The product is formed initially as a pourable batter that has an increasing consistency with time, effected by the use of a fast acting hydrocolloid in combination with a slow acting hydrocolloid and proofing. The cooked product can be used in combination with a topping to form a product like a pizza.
Claims19
A method of making a substantially gluten free flatbread or roll bread like product, the method comprising:
- forming a mixture of dry ingredients with leavener and plasticizer, said dry ingredients being substantially gluten free and including a plurality of hydrocolloids, including a fast hydrating hydrocolloid and a slow hydrating plasticizer, starch, and protein, said hydrocolloids being present in a total amount in the range of between about 0.6% and about 3% by weight of dry ingredients on a dry weight basis, said leavener including yeast in an amount of at least about 0.3% by weight of dry ingredients on a dry weight basis and the plasticizer including water wherein total water is present in an amount in the range of between about 80% and about 150% by weight of dry ingredients on a dry weight basis, said mixture being a batter after initially mixing;
- depositing the batter after formation thereof and forming a bread like product precursor;
- proofing the deposited batter;
- and
- cooking the precursor to form at least a partially cooked bread like item.
2 more elements
A substantially gluten free food product comprising:
- a mixture of starch, protein, a plurality of hydrocolloids, leavener and plasticizer, said mixture being substantially gluten free, said hydrocolloids including a fast hydrating hydrocolloid and a slow hydrating plasticizer, said hydrocolloids being present in a total amount in the range of between about 0.6% and about 3% by weight of starch and protein on a dry weight basis, said leavener including yeast in an amount of at least about 0.3% by weight of starch and protein on a dry weight basis and the plasticizer including water wherein total water is present in an amount in the range of between about 80% and about 150% by weight of the starch and protein on a dry weight basis, said starch and protein being at least partially hydrated by the water;
- and
- said mixture being proofed and having a consistency in the range of between about 1 cm and about 8 cm.
A substantially gluten free, at least partially cooked food product comprising;
- a mixture of starch, protein, a plurality of hydrocolloids, and water, said mixture being substantially gluten free, said hydrocolloids including a fast hydrating hydrocolloid and a slow hydrating plasticizer, the starch is present in the range of between about 80% and about 92%, total water is present in the range of between about 40% and about 60%, protein is present in the range of between about 3% and about 10%, and total hydrocolloids are present in the range of between about 1% and about 3% based on the dry weight of starch, protein and hydrocolloids;
- and
- said at least partially cooked food product having thickness of at least about ⅛ inch.
Dependencies are inferred from the claim text.