16
17
Gluten-Free Pizza Dough
Finally! Pizza that folks with gluten allergies or
sensitivities can cheer about.
Makes about 1 pound (450 g) of dough, about
two 10-inch (25 cm) pies
¾
cup (180 ml) tapioca flour
¾
cup (180 ml) white rice flour, plus addi-
tional for dusting and rolling
1
/
3
cup (75 ml) quinoa flour
1
/
3
cup (75 ml) arrowroot flour
1
teaspoon (5 ml) xanthan gum
1
teaspoon (5 ml) kosher salt
2
teaspoons (10 ml) granulated sugar
½
cup (125 ml) rice milk
¼
cup (60 ml) water
2
tablespoons (30 ml) 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 (15 ml) of
rice flour at a time until smooth. Alternatively, if
the dough seems too dry, add 1 tablespoon (15
ml) 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
(625 g) each
1
2
/
3
cups (400 ml) warm water
(105°F to 110°F [40°C to 43°C])
1½
tablespoons (22 ml) honey
2¼
teaspoons (11 ml) active dry yeast
5½
cups (1375 ml) unbleached, all-purpose
or bread flour, divided
½
cup (125 ml) nonfat dry powdered milk
2
teaspoons (10 ml) kosher salt
4
tablespoons (60 ml or ½ stick) unsalted
butter, cut into ½-inch (1.25 cm) 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 (15 ml) of
flour at a time until smooth. Alternatively, if the
dough seems too dry, add 1 tablespoon (15 ml)
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
(190°C). 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;
remove from pans and allow to cool completely
before slicing.
Nutritional analysis per serving (one 1-ounce [28 g] slice):
Calories 64 (15% from fat) • carb. 12g • pro. 1g
• fat 1g • sat. fat 1g • chol. 3mg • sod. 116mg
• calc. 7mg • fiber 1g
Molasses Wheat Bread
A hearty wheat bread flavored lightly with molasses.
Makes two loaves, about 1¼ pounds (625 g) each
1
2
/
3
cups (400 ml) warm water
(105°F to 110°F [40°C to 43°C])
1½
tablespoons (22 ml) molasses
2¼
teaspoons (11 ml) active dry yeast
3½
cups (875 ml) whole-wheat flour, divided
2¼
cups (560 ml) unbleached, all-purpose or
bread flour, divided
½
cup (125 ml) nonfat dry powdered milk
2
teaspoons (10 ml) kosher salt
4
tablespoons (60 ml or ½ stick) unsalted
butter, cut into ½-inch (1.25 cm) pieces,
at room temperature
Nonstick cooking spray
Stir together the warm water, molasses and
yeast in the Cuisinart
®
mixing bowl. Attach
dough hook and let stand until mixture is foamy
and bubbly, about 5 to 10 minutes.
While yeast is proofing, combine 3 cups
(750 ml) of the whole-wheat flour and 1¾ cups
(425 ml) of the bread flour with powdered milk
and salt. Once the yeast mixture proofs, add
the flour mixture to the yeast mixture with the
unsalted butter.
Mix on Speed 2 for 2 minutes. Combine
remaining flours and reserve. Continuing on
Speed 2, add the combined remaining flour
1 tablespoon (15 ml) at a time until dough
comes together as a ball and cleans the side of
the bowl.
Knead on Speed 3 for 4 minutes. Dough should
be smooth and spring back to the touch. If
sticky, add 1 tablespoon (15 ml) of flour at a
time until smooth. Alternatively, if the dough
seems too dry, add 1 tablespoon (15 ml) of
water at a time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about one hour.
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide into 2
equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly
doubled, about 30 to 45 minutes.
While bread is rising, preheat oven to 375°F
(190°C). Bake until 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; remove from pans and
allow to cool completely before slicing.
Nutritional analysis per serving (one 2-ounce [56 g] slice):
Calories 154 (16% from fat) • carb. 28g • pro. 5g
• fat 3g • sat. fat 2g • chol. 11mg • sod. 224mg
• calc. 33mg • fiber 3g
Multigrain Bread
This nutrient-dense bread with subtle honey flavor
is great for sandwiches.
Makes two loaves, about 1¼ pounds each
1
cup (250 ml) warm water
(105°F to 110°F [40°C to 43°C])
1½
tablespoons (22 ml) honey
2¼
teaspoons (11 ml) active dry yeast
3
cups (750 ml) whole-wheat flour
1½
cups (375 ml) unbleached, all-purpose or
bread flour
2
tablespoons (30 ml) vital wheat gluten
2
teaspoons (10 ml) kosher salt
½
cup (125 ml) rolled oats
¼
cup (60 ml) hulled sunflower seeds
¼
cup (60 ml) flax seeds
2
tablespoons (30 ml) wheat germ
2
tablespoons (30 ml) flax oil or vegetable oil
Nonstick cooking spray
Stir together the warm water, honey and yeast
in the Cuisinart
®
mixing bowl. Attach dough
hook and let stand until mixture is foamy and
bubbly, about 5 to 10 minutes.
While yeast is proofing, combine flours, vital
wheat gluten, salt, oats, seeds and wheat germ
in a separate large bowl. Once the yeast
mixture proofs, add the flax oil and flour
mixture flour to the yeast mixture. Mix on
Speed 2 to just combine. Increase to Speed 4
and knead, about 4 minutes. Dough should be
