My Gluten Free Bread And Pizza Dough

My White Bread (Adapted from Marci’s Soft White Bread Recipe) Original recipe: 1 C. white rice flour 1 C. brown rice flour 2 C. tapioca starch ¼ C. sugar 4 tsp. xanthan (or guar) gum 2/3 C. dry milk powder 1 tsp. salt

3/4 ¾ C. ¾ C. 1 ½ C. 3 Tbs. 3 tsp. ½ C. ¾ tsp.

1/2 ½ C. ½ C. 1 C. 2 Tbs. 2 tsp. 1/3 C. ½ tsp.

4 tsp. active dry yeast 2 C. water (110 degrees) 4 Tbs. melted margarine, butter or canola oil 1 tsp. apple cider vinegar 3 eggs

3 tsp. 1 ½ C. 3 Tbs. ¾ tsp. 2

2 tsp. 1 C. 2 Tbs. ½ tsp. 1

3X 3 C. 3 C. 6 C. ¾ C. ¼ C. 2 C. 3 tsp.

Combine first seven ingredients in a large bowl. Combine yeast, water and a bit of sugar and let sit for 5 minutes or until foamy. Add to dry mixture. Combine remaining three ingredients and beat into dry ingredients. Beat 2-3 minutes. If necessary, add a little more water or flour until dough is smooth. Grease loaf pan or pizza pan and dust with rice flour. Put dough into loaf pan, or spread onto pizza pan (use your hand covered with plastic baggie, and put a bit of olive oil on the dough to keep from sticking). Let dough rise in a slightly warmed oven for 20-30 minutes (until about 1” below top of loaf pan for bread). Preheat oven to 350 degrees for pizza, and 375 for bread. Bake 20-25 minutes for rolls, 1 hour for bread and 12 minutes for pizza. Cover bread with foil after 10 minutes. ½ Recipe: Use for stuffed crust pizza (and bread) Use 2 ½ + 2 Tbs. flour mix. Use 1 egg. ¾ Recipe: Use for bread Use scant 4 C. flour mix. Use 2 eggs.