posted on Dec, 14 2010 @ 02:37 PM
Moms Bread & Pizza Dough Recipe (not grainy like others!!!)
2 cups white rice flour 2/3 cup lukewarm water
1/2 cup potato starch flour 2 envelopes dry yeast
1/2 cup tapioca flour 4 tblsp butter or margarine (melted)
2 1/2 tsp xantham gum 1 cup warm water
1/2 cup powdered buttermilk 2 tsp sugar
1 1/2 tsp salt 3 eggs, room temperature (you can also put
2 tbsp, 1 tsp sugar them in warm water for 10 minutes if you
forget to get them out)
preheat oven to 400 degrees.
combine the flours, xantham gum, powdered buttermilk, salt and sugar (in the first column).
dissolve the 2 tsp sugar in the 2/3 cup of lukewarm water and mix in yeast.
combine the melted butter wit hthe cup of water.
turn mixer on low. blend the dry ingredients and slowly add the butter water mixture. I usually blend the dry ingredients in a storage bag and begin
the mixing with the butter water mixture with a spoon so the flour doesn't "pouf". add eggs, one at a time while mixing on low. this mixture will
feel slightly warm.
pour the yeast mixture into the bowl and beat at the highest speed for 2 minutes. place the mixing bowl in a warm spot, cover with plastic wrap and a
towl. let the dough rise for approximately 1 hour or until doubled.
return the dough to the mixer and beat on high speed for 3 minutes. spoon dough into greased loaf pan. it will fill a very large loaf pan, or one
normal loaf pan and 3 bun pans. fill about 2/3 full. let the dough rise until it is slightly above the top of the pan/s, 45 to 60 minutes.
bake large loaf approximately 45 minutes, or until bread has a slightly hollow sound when tapped. the buns about 25-30 minutes or until they sound
hollow when tapped.
1 1/2 cups flour mix (see recipe below)
1 1/2 tsp baking powder
1 tsp xantham gum
1/2 tsp salt
7/8 cup lukewarm water
1 envelope rapid rise yeast (flieshmans is gluten free)
1 egg (room temperature)
1 tblsp oil
preheat oven to 425 degrees
spray a baking sheet or pizza pan with vegetable oil spray
blend together the flour, baking powder, xantham gum, and salt. set aside. add sugar to the water and stir in the yeast. let bubble slightly. in a
mixing bowl, beat with a hand mixer at low speed the egg, oil and yeast water. with a spoon stir in the rest. pour the batter onto the prepared pan
and spread with spatula. raise the edges slightly.
bake for 20-25 minutes until lightly browned.
the pizza crust baked slightly freeze very well, but freeze on a flat surface
2 14 cups pastry mix (see recipe below)
1/2 cup margarine
1/2 cup butter flavored crisco
1 egg, cold
1 tblsp vinegar
1/4 cup ice water
sweet rice flour rolling
blend together the flours, xantham, salt and sugar. cut in the margarine and crisco in small dabs until you have shortening the size of lima beans
beat the egg with a fork, add the vinegar and ice water. stir in the flour mixture, forming a ball. you may knead this a bit (you will NEED to knead
this a bit). Refrigerate the dough for an hour or more to chill.
divide the dough and roll out on a sweet rice floured wax paper. place in a pie tin.
bake as directed for the filling used.
these also freeze well if you use the disposable pie tins.
2 cups tapioca flour
2 cups cornstarch
1 cup potato starch flour
4 cups sweet rice flour
4 rounded tsp xantham gum
2 tsp salt
2 tsp sugar
mix well. I make this up and bag them in zip lock bags for convenience.
GLUTEN FREE FLOUR MIX
6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour
you can adjust this to suit your needs (ie: 1 cup white rice flour, 1 cup potato starch flour, 1/2 cup tapioca flour). this is another blend I make
up and zip lock for convenience.