Some Italian-food experts, including Marcella Hazan, believe that the lightness in gnocchi depends on an egg-free dough.
The objective of this work was to evaluate the effect of composition (hydrocolloids, water, and proteins) on the rheological and textural properties of gluten-free dough used for producing pasta based on corn-starch and corn flour.
Granted, it's not as swank as the BMW, but it's a heck of a lot cheaper, bigger inside, and with interest-free dough, this offer is very hard to pass up, especially if your life involves logging a lot of highway miles.
And if you're going gluten-free, Mahin just started offering a gluten-free dough at both locations.
If you choose to forego the egg-free dough and either make your own dough with eggs or use prepared dough, then be aware that raw cookie dough has been linked to E. coli outbreaks.
The thermal performance of a gluten-free bread dough consisting of a blend of non allergenic corn and cassava starches (75:25) with hydroxypropylmethylcellulose (HPMC) as gluten mimetic hydrocolloid in conjunction with egg white (EW) was determined by differential scanning calorimetry.
But since gluten-free doughs tend to fall apart, the warm table bread is made with whole wheat flour instead.
One good method frequently used is to chill the gluten-free doughs; that resting makes them behave better.
