Cuisinart SM-50 Recipe - Page 5

Gluten-Free Pizza Dough Finally! Pizza that folks with gluten allergies or sensitivities can cheer about. Makes about 1 pound of dough, about two 10-inch pies ¾ cup tapioca flour ¾ cup white rice flour, plus additional for dusting and rolling /1 3 cup quinoa flour /1 3 cup arrowroot flour 1 teaspoon xanthan gum 1 teaspoon kosher salt 2 teaspoons granulated sugar ½ cup rice milk ¼ cup water 2 tablespoons extra virgin olive oil Basic White Bread A basic white bread, great for sandwiches. Makes two loaves, about 1 pound, 6 ounces each 12/3 cups warm water (105°F to 110°F) 1½ tablespoons honey 2¼ teaspoons active dry yeast 5½ cups unbleached, all-purpose or bread flour, divided ½ cup nonfat dry powdered milk 2 teaspoons kosher salt 4 tablespoons (½ stick) unsalted butter, cut into ½-inch pieces and at room temperature Nonstick cooking spray 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 of rice flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon 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 (11/3 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 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 of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon 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. 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; 16