16
Gluten-Free Pizza Dough
Finally! Pizza that folks with gluten allergies or
sensitivities can cheer about.
Makes about 1 pound of dough, about two
10-inch pies
¾ cup tapioca flour
¾ cup white rice flour, plus additional for
dusting and rolling
1
/
3
cup quinoa flour
1
/
3
cup arrowroot flour
1 teaspoon xanthan gum
1 teaspoon kosher salt
2 teaspoons granulated sugar
½ cup rice milk
¼ cup water
2 tablespoons extra virgin olive oil
Put the flours, xanthan gum, salt and sugar into
the Cuisinart
®
mixing bowl. Attach the dough
hook and mix on Speed 4 to combine.
Combine the rice milk, water and olive oil
together in a liquid measuring cup.
With the stand mixer running on Speed 3,
slowly add the liquid ingredients. Once a dough
ball forms, knead the dough on Speed 4, for
about 3 to 4 minutes. Dough should be
smooth. If sticky, add 1 tablespoon of rice flour
at a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon of
water at a time.
When ready to roll, dust a large surface with
rice flour. Divide the dough into 2 equal pieces.
Roll dough out into about a 12-inch circle.
Liberally dust a pizza peel or the bottom of a
sheet tray with rice flour. Transfer pizza dough
to the well-floured surface and decorate with
desired pizza toppings before baking.
Nutritional analysis per serving (1
1
/
3
ounces, based on 12
servings for two, 10-inch pies):
Calories 114 (22% from fat) • carb. 22g • pro. 9g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 209mg
• calc. 23 mg • fiber 1g
Basic White Bread
A basic white bread, great for sandwiches.
Makes two loaves, about 1 pound, 6 ounces
each
1
2
/
3
cups warm water (105°F to 110°F)
1½ tablespoons honey
2¼ teaspoons active dry yeast
5½ cups unbleached, all-purpose or bread
flour, divided
½ cup nonfat dry powdered milk
2 teaspoons kosher salt
4 tablespoons (½ stick) unsalted butter,
cut into ½-inch pieces and at room
temperature
Nonstick cooking spray
Stir together the warm water, honey and yeast
in the Cuisinart
®
mixing bowl. Attach the dough
hook and let stand until the mixture is foamy
and bubbly, about 5 to 10 minutes.
While the yeast is proofing, combine the flour,
powdered milk and salt in a separate mixing
bowl.
Once the yeast is foamy, add the flour mixture
and the butter and turn the mixer on to Speed
3 until dough comes together as a ball and
cleans the side of the bowl.
Once dough ball forms, continue to knead on
Speed 3 for about 4 to 5 minutes. Dough
should be smooth and spring back to the
touch. If sticky, add 1 tablespoon of flour at a
time until smooth. Alternatively, if the dough
seems too dry, add 1 tablespoon of water at a
time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about 1 hour.
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide
dough into 2 equal portions. Shape into loaves
and place in prepared pans. Cover with plastic
wrap and let rise until nearly doubled, about 30
to 45 minutes.
While loaves are rising, preheat oven to 375°F.
When loaves have doubled, bake until the
bread is browned and sounds hollow when
tapped, about 35 to 40 minutes. Remove from
oven and cool on wire rack until cool to touch;
