Re: Gluten an/or Wheat Free Pizza Dough Recipe

[Guest guest]

GLUTEN-FREE & WHEAT-FREE PIZZA DOUGH RECIPE This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas. 1 tablespoon gluten-free dry yeast2/3 cup brown rice flour or bean flour1/2 cup tapioca flour2 tablespoons dry milk powder or non-dairy milk powder*2 teaspoons xanthan gum1/2 teaspoon salt1 teaspoon unflavored gelatin powder1 teaspoon Italian herb seasoning2/3 cup warm water (105 degrees F)1/2 teaspoon sugar or 1/4 teaspoon honey1 teaspoon olive oil1 teaspoon cider vinegarCooking spray Preheat oven to 425 degrees F. In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to

prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6. Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4 * Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely. Source: Special Diet Solutions - Carol Fenster, Ph.D. or Crust1 tablespoon dry yeast2/3 cup brown rice flour or garbanzo/fava bean flour* 1/2 cup + 2 tablespoons tapioca flour 2 teaspoons xanthan gum* 1/2 teaspoon salt 1 teaspoon unflavored gelatin powder (Knox) 1 teaspoon Italian herb seasoning2/3 cup warm milk (110°) or non-dairy liquid 1/2 teaspoon sugar or honey1 teaspoon olive oil 1 teaspoon cider vinegar extra rice flour for sprinkling Sauce1 can (8 oz.) tomato sauce 1/2 teaspoon dried oregano leaves1/2 teaspoon dried basil leaves 1/2 teaspoon crushed dried rosemary 1/2 teaspoon fennel seeds 1/4 teaspoon garlic powder2 teaspoons sugar 1/2 teaspoon salt Toppings of your choice *Available at health food stores by Authentic Foods, Bobs Red Mill, and Ener-G Foods. Peta Celleste <petacelleste@...> wrote: Does anyone have a recipe to make gluten free or wheatfree pizzadough that does not require a packet mix but actuallyuses real flour mix that you make yourself?Peta Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/

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[Guest guest]

LIVING BUCKWHEAT CRUST

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1 1/2 cups sprouted buckwheat groats1/4 cup olive oil2/3 cup carrot pulp2/3 cup soaked flax seedsmaple syrup to taste (I never add this)Put the groats in a mixing bowl, dribble the olive oil (no hint...."Ialso dribble a little maple syrup") over them, add carrot pulp and flaxseeds. (If using a blender, add a little liquid and use a rubber scraper to help turn over.) Mix with a large spoon. Then scoop the groats, inbatches, into a food processor or blender. Coat a solid plastic dehydrator sheet or a cookie sheet with oil and scoop 3 or 4 big scoops of dough onto it (a mound about 6" in diameter). If the dough is sticky, use filtered water or fresh squeezed orange juice to moisten your hands and the dough's surface; it will be easier to work with. With moistened hands, shape the dough into a rough square or circle and pat top of crust flat. Smooth the top and edges to form a 10" x 10" square. Check depth at center by inserting the tip of a knife. It should be the same depth as your edges, 1/4 to 1/2 of an inch deep. Dehydrate at 99 degrees F for 7 or 8 hours, until the crust is dry enough to transfer. Lift the crust with a spatula and transfer to mesh dehydrating rack for faster double-sided dehydrating. Dehydrate for another 7 or 8 hours. When done, your crusts should be very dry, without a hint of moistness or softness. These can be kept 1 month (if the crusts are very dry), loosely wrapped or covered and stored in a dry place.