King Arthur Baking Company‏, Gluten Free, Bread & Pizza Mix, 18.25 oz (517 g)

Our gluten-free bread stays fresh longer than other brands. Store airtight and enjoy within 3 days or freeze.

Recipe for Gluten-Free Bread

You'll Need:

• 4 tablespoons butter, melted or oil
• 1 3.4 cups lukewarm milk (95ºF)
• 3 large eggs at room temperature

For a Non-Dairy Version: Use 1/4 cup vegetable oil and 1 1/2 cups lukewarm water.

1. Use an electric mixer to combine butter or oil, milk, and eggs. Beat in 1 cup of mix and yeast. Add remaining mix a cup at a time. After each addition, scrape the bottom and sides of bowl and beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes.
2. Cover with plastic wrap, and let the rise for 30 minutes.
3. Stir to deflate. Spoon batter into a lightly greased 9" x 5" loaf pan, leaving the middle domed in a traditional loaf shape. With wet fingers, gently smooth the surface. Preheat the oven to 350ºF.
4. Cover with greased plastic wrap, leaving room for expansion. Let rise until crowned 1" over rim of pan. 20 to 40 minutes, depending on room temperature. Carefully remove plastic wrap.
5. Bake until golden brown and center registers 200º-210ºF on an instant-read thermometer (50 -60 minutes). Turn out of pan, and cool on a rack.

Recipe for Gluten-Free Pizza Crust

• 1 1/4 cups lukewarm water (95ºF)
• 4 tablespoons vegetable or olive oil, plus more for pans
• 3 large eggs - room temp.

2 Pizzas (12-16 Slices)

1. Use an electric mixer to combine water, oil, and eggs. Beat in 1 cup of mix and yeast. Add remaining mix a cup at a time. After each addition, scrape bottom and sides of bowl and beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes.
2. Cover with plastic wrap, and let the rise for 30 minutes.
3. Stir to deflate. Preheat the oven to 400ºF.
4. Coat two baking sheets or pizza pan with oil. Scrape half the dough onto each pan; it will be very soft and sticky. Drizzle tops with oil and pat each crust into a 12'-14' circle or oval. Allow crusts to rise for 30 minutes, uncovered.
5. Bake crusts until tops are set and bottoms are beginning to brown, 8-12 minutes depending on thickness. Remove from oven, and top as desired. Bake an additional 6-10 minutes, until bottoms are browned and toppings are cooked.