Cuisinart SM-35 User Manual - Page 17
Gluten-Free Pizza Dough, Basic White Bread
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Gluten-Free Pizza Dough Finally! Pizza that folks with gluten allergies or sensitivities can cheer about. Makes 1 pound of dough (enough for a 12-inch round pizza or two personal, 6-inch pizzas) 1¾ cups water, room temperature ¼ cup extra virgin olive oil 2 teaspoons granulated sugar 1 cup brown rice flour 1 cup white rice flour ½ cup arrowroot starch ¼ cup tapioca flour 1/3 cup quinoa flour 3 tablespoons psyllium husk powder* 2½ teaspoons baking powder 1 teaspoon kosher salt 2 teaspoons active dry yeast Olive oil, for brushing dough Desired pizza toppings 1. P reheat oven to 400°F with one rack in the lower third and one in the upper third positions. fiber supplements). Do not use "whole psyllium husk" or the texture of the dough will be quite different. Nutritional information per serving (2.5-ounce slice): Calories 194 (30% from fat) • carb. 31g • pro. 3g fat 7g • sat. fat 1g • chol. 0mg • sod. 484mg calc. 21mg • fiber 3g Basic White Bread A basic white bread, great for sandwiches. Makes one loaf, about 2 pounds 1¾ cups warm (105°F to 110°F) water 1 tablespoon honey 2¼ teaspoons (1 standard packet) active dry yeast 4¼ cups bread flour (or unbleached, all-purpose flour), divided ¼ cup nonfat, dry powdered milk 1½ teaspoons kosher salt 4 tablespoons (½ stick) unsalted butter, cut into ½-inch pieces and at room temperature Nonstick cooking spray 2. P ut all ingredients, in the order listed, into 1. S tir together the warm water, honey and the Cuisinart® mixing bowl. Attach the flat yeast in the Cuisinart® mixing bowl. Attach mixing paddle and mix on Speed 1 to the dough hook. Let stand 5 to 10 minutes, combine so that a dough ball is formed. until the mixture is foamy and bubbly. Dough should be smooth. If sticky, add 1 tablespoon of rice flour at a time until 2. W hile the yeast is proofing, combine 4 cups smooth. Alternatively, if the dough seems too of flour, powdered milk and salt in a dry, add 1 tablespoon of water at a time. separate mixing bowl. 3. P lace dough ball in a clean bowl and cover with plastic wrap; let rest for about 1 hour. 4. W hen ready to roll, dust a large surface with rice flour. Either use the full amount for one pizza, or divide the dough into 2 equal pieces. Roll dough out into about a 12-inch circle or two, 6-inch circles. Brush the outer edge of the dough with olive oil. Put into preheated oven, in the lower position. Bake for 10 minutes, or until the dough is just starting to get firm, but shows little to no color. Remove dough and then top as desired. Put back into the oven, this time in the upper position. Bake until edges are browned and toppings are hot, an additional 10 to 15 minutes. *Psyllium husk powder can be found in the baking aisle of specialty grocery stores, or in the nutrition section of grocery stores (near 3. O nce the yeast is foamy, add the flour mixture and the butter and turn the mixer on to Speed 2. Mix until dough comes together as a ball and cleans the side of the bowl. 4. O nce dough ball is formed, continue to knead on Speed 2 for about 4 to 5 minutes. Dough should be smooth. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. 5. S hape the dough into a ball, place it into a clean mixing bowl and cover with plastic wrap. Let rise in a warm, draft-free place for about an hour, until doubled in size. 6. L ightly coat a loaf pan with cooking spray. Punch the dough down, shape into a loaf and place into prepared pan. Cover and let rise until nearly doubled. 17