Cuisinart CBK-110P1 Recipe - Page 14

Pizza Dough Gluten Free Program-Delay Start Timer - No Makes one, 2-pound dough (enough for two 12-inch round pizzas or four 6-inch personal pizzas) 1¼ ¼ 2 2 1 1 ½ 1/3 1/3 ¼ 3 2½ 1 cups water, room temperature cup olive oil teaspoons granulated sugar teaspoons kosher salt cup brown rice flour cup white rice flour cup arrowroot flour cup ground flax seeds cup quinoa flour cup tapioca flour tablespoons psyllium husk powder* teaspoons baking powder teaspoon yeast, active dry, instant or bread machine Olive oil, for brushing dough Desired pizza toppings 1. Preheat oven to 400°F with one rack in the lower third and one in the upper third positions. 2. Put all ingredients, in the order listed, into bread pan fitted with kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 3. Press the PROG button to select the Gluten Free program. Press START/STOP to begin the dough-making process. 4. When paddle signal sounds, hold down the START/STOP until the unit beeps to stop the dough-making process. 5. Remove dough, shape and roll into desired pizza size, either two 12-inch rounds or four 6-inch rounds. You can refrigerate any extra dough overnight, or freeze it for up to one month. 6. Brush the outer edge of the dough with olive oil. Put into preheated oven, in the lower rack position. Bake for 15 minutes, or until the dough is just starting to get firm at the edges, but shows little to no color. Remove dough and then top as desired. Put back into the oven, this time in the upper rack position. Bake until edges are browned and toppings are hot, an additional 10 minutes. * Psyllium husk powder can be found in the baking section of specialty grocery stores, or in the nutrition/health section of grocery stores (near fiber supplements). Do not use "whole psyllium husk" or the texture of the bread will be quite different. Nutritional information per serving (based on 12 servings): Calories 194 (30% from fat) • carb. 31g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 484mg • calc. 21mg • fiber 3g 26 SOURDOUGH STARTER 4 ounces* water, room temperature 2 ounces* unbleached, all-purpose flour 2 ounces* whole-wheat flour 1. Put the water and flour in a glass or ceramic mixing bowl. Stir until smooth, then cover loosely with either plastic wrap or a damp kitchen towel. 2. Allow to sit in the same spot, at room temperature, for 24 hours. After 1 day, check in on the starter. Add an additional 4 ounces each of water and flour (2oz. of each type of flour,) and mix until smooth. Cover again and repeat this process for 5 days. 3. After the 5th day, the starter should be ready - it will have doubled in size with various-sized bubbles, and should have a sweet, yeasty smell. Stir well and remove half of the starter (discard or share the rest with a friend), and then add equal parts water and flour (2 ounces each). Stir until smooth. 4. You may now use the starter in your bread. If not using immediately, the starter can be stored in the refrigerator - it needs to be fed once a week, adding 2 ounces water and flour, in the same manner, to keep it alive. Always bring to room temperature for 12 to 24 hours before using in a recipe. *These measurements are in weight not volume. Weighing ingredients for the starter is the best way to ensure the perfect starter, but if you do not have a kitchen scale, you can measure the ingredients. Use ½ cup water, ½ cup less 1 tablespoon of all-purpose flour, and ½ cup less 1½ tablespoons whole-wheat flour. When measuring dry ingredients, fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. Never use the cup to scoop the ingredients directly from the flour container. By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down. 27