Pizza dough-used millet flour, help!?!

[Mousie29]

I've had great success with CL's pizza dough recipes (yeah!), but yesterday bought and used millet flour to make the dough recipe from Moosewood Cookbook.

It appears gritty and not as soft and doughy like the normal kind.

Any ideas? I was trying to use a more healthful flour???

Thanks for your help

[JJeannette]

I don't know much about millet flour, but am wondering if it has the gluten content of wheat flour? You may need to use a combination to get the results you want.

[Anne]

I've used millet but never a lot at one time. Jeannette is correct, it has little or no gluten. A general rule of thumb for baking breads that rise with non-gluten flour is not to exceed 1/4 of the total flour in the recipe ie, if the recipe uses 4 cups of wheat flour you can substitute up to 1 cup of non-gluten flour and still get a bread that rises well but will be heavier than pure wheat. Of the flours I can think of, millet would probably be most similar to corn meal. If you really want a bread with no wheat there are various dough conditioners that work - these are often used by people with gluten intolerance. Good luck.

[Mousie29]

I appreciate your help! I sure am learning with these mess-ups.

I can see now why whole wheat pizza dough recipes still have mostly normal flour.

[AD]

You can also get vital wheat gluten and add just a little for a better texture.