Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

PIZZA CRUST MIX

2 cups Rice Flour Blend
1/4 cup dry milk
2 Tbsp sugar
2 tsp xanthan
1/2 tsp salt

Pizza Crust

2 tsp dry active yeast
1 egg
2 Tbsp oil
1/2 tsp vinegar
1 cup warm water

1. Place dry mix in heavy duty mixer bowl.  Stir in yeast.
2. Add egg, vinegar, oil and water to dry ingredients and mix for 3 minutes on high speed using an electric mixer.
3. Using a rubber spatula, spread dough evenly on a well greased cookie sheet or 14" round pizza pan. Let rise on top of a warm oven (20 minutes for rapid rise yeast 30 minutes for regular yeast).
4. Bake crust at 425 F for 10 minutes. Top with pizza sauce, 2 cups grated mozzeralla cheese and your choice of pizza toppings.
5. Bake at 425 F for 15 minutes or until cheese bubbles.

Bread Sticks

2 tsp active dry yeast
2 egg whites
2 Tbsp oil
1/2 tsp vinegar
2/3 cup warm water 

1. Pour dry mix into a large bowl.  Stir in yeast.
2. Add egg white, oil, vinegar and water.   Stir together and roll out to a floured surface.  Knead a couple of times until dough smooth and uniform.
3. Divide dough into 12 balls and shape into 8 inch long sticks.  Let rise 15-20 minutes on top of the warm oven.  Brush tops with melted butter.  Bake at 425 F 8-10 minutes.