We are now 7 weeks into this Gluten Free experiment – 4 months and 1 week to go! =) I have to say, I am amazed at the self control I have had. It is completely unlike me. =) I have not intentionally cheated even one time. Not at Thanksgiving or at anyone’s house. =) That is so exciting!
I would say we are a long way from making delectable treats, but we have found a handful of delicious recipes. One of them is quite versatile and that is the one I will be sharing today.
We use it every week for our pizza dough, but we also used it as a filled dough and as rolls and even as cinnamon rolls, which were AMAZING!
- 2 cups organic rice flour (we always mix this with 1/2 Sorghum flour)
- 2 cups organic arrowroot flour (we have substituted tapioca flour and potato starch)
- 3 1/2 teaspoons of guar gum
- 1 teaspoon celtic sea salt
Mix wet ingredients:
- 2 Tablespoons of yeast
- 1 cup warm water
- 1 tablespoon of honey
- 3 tablespoons of coconut oil mixed with 1/2 cup of boiling water
Now add 2 eggs one at a time to the wet ingredients and then add that to the dry. Beat on high for 4 minutes.
We double this for pizza and roll them out thin. It makes 5 pizzas using Pampered Chef stones. Top as desired (see our pizza recipe here) Bake at 400 for 15 minutes.
We also double this for cinnamon rolls. We put it in a 13×9 pan, place slabs of butter everywhere, then sprinkle the entire top with raw sugar and organic cinnamon, then run a knife through like you would marble a cake. Bake at 350 for 30 minutes or until light golden brown on top.
For rolls (see photo above), we use a single recipe and shape the rolls and let them rise until double, then bake at 350 for 20-30 minutes until light golden in color.