http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014193417-A1

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publicationDate 2014-12-04^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2014193417-A1
titleOfInvention Ready-to-bake gluten-free pizza dough formulations
abstract A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening constituting 3-7% by weight of the composition, water constituting 26-33% by weight of the composition, ethanol constituting 1-2% by weight of the composition and sucrose constituting less than 5% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour. The composition has a water activity of 0.93 or lower. Methods of manufacturing the composition are also provided.
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