Gluten-Free Pizza Dough; Basic White Bread - Cuisinart Precision Master SMD-50 Series Instruction And Recipe Booklet

If it has not doubled in this time, allow to rise for
some additional time).
Place dough on a lightly floured surface and form
into desired crust size(s) or as directed by recipe.
NOTE: Dough can be made a day ahead. Place
in a resealable bag and refrigerate after it has
proofed. When ready to prepare, gently punch
down dough and allow it to come to room
temperature before using. Dough can also be
frozen for up to 3 months.
Nutritional analysis per serving (based on 12 servings
for two 12-inch pies):
Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g
sat. fat 0g • chol. 0mg • sod. 286mg • calc. 1mg • fiber 1g

Gluten-Free Pizza Dough

Finally! Pizza that folks with gluten allergies or
sensitivities can cheer about.
Makes about 1 pound of dough, enough for
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
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.
Since there is no yeast in this dough, it does not
need to rise like a yeasted pizza dough recipe
does. It can rest to relax the dough a bit, but if
not using immediately, store in the refrigerator.
This dough can be refrigerated for up to 3 days
and frozen for up to 3 months. Bring to room
temperature prior to rolling.
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 (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. 23mg

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, 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 to the yeast mixture in the bowl.
Select the DOUGH setting and the WHITE
BREAD program. At the end of the program,
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.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about 70°F.
If it has not doubled in this time, allow to rise for
some additional time).
20
fiber 1g