{"id":10206,"date":"2017-11-03T14:02:01","date_gmt":"2017-11-03T19:02:01","guid":{"rendered":"https:\/\/le-fort.org\/?p=10206"},"modified":"2017-11-08T22:16:07","modified_gmt":"2017-11-09T03:16:07","slug":"masa-pizza-sin-gluten","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/masa-pizza-sin-gluten\/","title":{"rendered":"Masa de Pizza sin Gluten"},"content":{"rendered":"<p>Tenemos gente en la familia y entre nuestras amistades que tiene problemas con el gluten: de verdad, no por moda. Pensando en ellos nos dedicamos a investigar sobre distintas opciones de masa para pizza sin gluten, y llegamos a esta versi\u00f3n que est\u00e1 buena. Mejorable como todo, pero buena.\u00a0<!--more--><\/p>\n<p>La magia est\u00e1 en los almidones pegajosos de la yuca y de la papa que le dan la elasticidad que normalmente proporciona el gluten. Hay tambi\u00e9n recetas con goma Xantana, pero esta es m\u00e1s simple.<\/p>\n<figure id=\"attachment_10209\" aria-describedby=\"caption-attachment-10209\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10209\" data-permalink=\"https:\/\/le-fort.org\/cocina\/masa-pizza-sin-gluten\/pizza-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza-2.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pizza-2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza-2.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-10209 size-large\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2017\/11\/pizza-2-1280x720.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"pizza sin gluten\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza-2.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza-2.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-10209\" class=\"wp-caption-text\">\u00bfVerdad que tiene buena cara?<\/figcaption><\/figure>\n<h2>Ingredientes para la masa de pizza sin gluten<\/h2>\n<ul>\n<li>150gr de harina de arroz, lo m\u00e1s fina posible<\/li>\n<li>100gr de chu\u00f1o (almid\u00f3n de papa)<\/li>\n<li>50gr de almid\u00f3n de yuca (tapioca)<\/li>\n<li>50gr de Ma\u00edz Sabrosa (harina de arepas)<\/li>\n<li>3gr de levadura<\/li>\n<li>180ml de agua tibia<\/li>\n<li>5gr de az\u00facar<\/li>\n<li>4gr de sal<\/li>\n<li>10ml de aceite vegetal<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Disolver el az\u00facar y la levadura en el agua tibia<\/li>\n<li>Incorporar el resto de los ingredientes<\/li>\n<li>Dejar reposar 2 horas<\/li>\n<li>Utilizar como una masa de pizza normal. Nosotros horneamos 10 minutos a 270\u00b0C.<\/li>\n<\/ol>\n<figure id=\"attachment_10207\" aria-describedby=\"caption-attachment-10207\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10207\" data-permalink=\"https:\/\/le-fort.org\/cocina\/masa-pizza-sin-gluten\/antes-del-horno-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/antes-del-horno.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"antes-del-horno\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Antes de hornear.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/antes-del-horno.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-10207\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2017\/11\/antes-del-horno-1280x720.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Pizza sin gluten antes de hornear\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/antes-del-horno.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/antes-del-horno.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-10207\" class=\"wp-caption-text\">Antes de hornear.<\/figcaption><\/figure>\n<h2>Comentarios<\/h2>\n<ul>\n<li>La masa es un poco quebradiza al trabajar en crudo, y es reop\u00e9ctica. Es mejor extenderla lentamente para que no se quiebre.<\/li>\n<li>Funciona mejor en grosor medio para arriba. Muy delgada es poco trabajable<\/li>\n<li>La masa funciona perfectamente pero no se dora. Para la pr\u00f3xima vez evaluaremos un poco de leche en polvo para favorecer el dorado de <a href=\"https:\/\/le-fort.org\/las-reacciones-de-maillard-en-la-cocina\/\">Maillard<\/a>.<\/li>\n<li>Al enfriarse tiende a ponerse dura. Al parecer hay que comerse la pizza de una sola sentada.<\/li>\n<li>Si no encuentras almid\u00f3n de papa, lo puedes reemplazar por maicena. Tambi\u00e9n funciona pero queda un poco m\u00e1s quebradiza.<\/li>\n<\/ul>\n<p>Si tienes algo que aportar o que preguntar, te lo agradecer\u00edamos mucho. \u00bfQu\u00e9 tal tu experiencia con masas sin gluten?<\/p>\n<figure id=\"attachment_10208\" aria-describedby=\"caption-attachment-10208\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10208\" data-permalink=\"https:\/\/le-fort.org\/cocina\/masa-pizza-sin-gluten\/pizza-5\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pizza\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;\u00a1Buen provecho!&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-10208\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2017\/11\/pizza-1280x720.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Pizza preparada con masa sin gluten\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-10208\" class=\"wp-caption-text\">\u00a1Buen provecho!<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Receta de masa de pizza sin gluten. Funciona perfecto. Lo \u00fanico es que se dora poco. Seguiremos investigando.<\/p>\n","protected":false},"author":1,"featured_media":10210,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[72,722],"class_list":["post-10206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-pizza","tag-sin-gluten","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/11\/pizza-sin-gluten.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-2EC","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4023,"url":"https:\/\/le-fort.org\/cocina\/pizza-otra-receta\/","url_meta":{"origin":10206,"position":0},"title":"Pizza \u2013 Otra Receta","author":"Le-Fort.org","date":"1 de Junio, 2013","format":false,"excerpt":"Receta de Pizza vegetariana (siempre y cuando la levadura no est\u00e9 prohibida) Utiliza harina de ma\u00edz en la masa para que no quede tan dura.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/piza-hd.jpg?fit=600%2C225&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/piza-hd.jpg?fit=600%2C225&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/piza-hd.jpg?fit=600%2C225&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8079,"url":"https:\/\/le-fort.org\/cocina\/tarta-de-pizza\/","url_meta":{"origin":10206,"position":1},"title":"Tarta de Pizza: una pizza m\u00e1s profunda","author":"Le-Fort.org","date":"7 de Junio, 2016","format":false,"excerpt":"Las pizzas son maravillosas, pero es f\u00e1cil saturarlas con relleno. Una soluci\u00f3n a este problema es una tarta\u00a0de pizza, que da soporte para mayores cantidades de relleno. Si quieres aprender m\u00e1s sobre la pizza, este curso nuestro puede interesarte. Particularidades de una tarta de pizza Con las tartas de pizza\u2026","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/tajada-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/tajada-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/tajada-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/tajada-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/tajada-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":152,"url":"https:\/\/le-fort.org\/cocina\/pastel-de-manzana\/","url_meta":{"origin":10206,"position":2},"title":"Pastel de Manzana","author":"Marell Rojas","date":"27 de Abril, 2020","format":false,"excerpt":"El pie de manzana es un cl\u00e1sico de la pasteler\u00eda europea y estadounidense. \u00a0 Esta versi\u00f3n se prepara con masa 3-2-1 y tiene un relleno de manzana, az\u00facar, almid\u00f3n y especias. Masa 3-2-1 La masa 3-2-1 es una masa friable, as\u00ed llamada por sus proporciones de harina-grasa-l\u00edquido. Ingrediente Porcentaje Harina\u2026","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/pie-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8285,"url":"https:\/\/le-fort.org\/cocina\/pizza-estilo-chicago\/","url_meta":{"origin":10206,"position":3},"title":"Pizza Estilo Chicago","author":"Le-Fort.org","date":"2 de Julio, 2016","format":false,"excerpt":"Aprende sobre la pizza estilo Chicago, un pie de pizza que data de mediados del siglo XX. EL queso va abajo y la salsa arriba.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/chicago-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/chicago-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/chicago-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/chicago-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/07\/chicago-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7562,"url":"https:\/\/le-fort.org\/cocina\/pizza-de-papas-al-romero\/","url_meta":{"origin":10206,"position":4},"title":"Pizza de Papas al Romero","author":"Le-Fort.org","date":"11 de Febrero, 2016","format":false,"excerpt":"Esta pizza es simple y muy buena. Masa, poca salsa de tomates, queso, papas con romero y un toque de lim\u00f3n","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/pizza-papas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/pizza-papas-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/pizza-papas-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/pizza-papas-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/pizza-papas-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12114,"url":"https:\/\/le-fort.org\/cocina\/clase-pizza-coca\/","url_meta":{"origin":10206,"position":5},"title":"Clase de Pizza en Coca","author":"Le-Fort.org","date":"23 de Marzo, 2018","format":false,"excerpt":"Hicimos un peque\u00f1o viaje de capacitaci\u00f3n por el Oriente ecuatoriano (Puyo, Coca, Joya de los Sachas) con nuestros amigos de Cocachefs. El jueves 22 de marzo ense\u00f1amos a preparar pizza en la escuela Cocachefs en Coca. Comenzamos conversando sobre qu\u00e9 es una pizza. De ah\u00ed pasamos a una breve historia\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/pizza-coca-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/pizza-coca-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/pizza-coca-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/pizza-coca-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/pizza-coca-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/10206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=10206"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/10206\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/10210"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=10206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=10206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=10206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}