Featherlight Almond Rice Pizza
DRY INGREDIENTS:
Featherlight Rice Flour Mix
Xanthan gum
Unflavored gelatin
Egg Replacer
Salt
Sucanat or other sweetener
Almond Meal
Dry yeast granules |
3 cups
2¼ teaspoons
1½ teaspoons
1½ teaspoons
¾ teaspoon
3 tablespoons
1/3 cup
2¼ teaspoons |
WET INGREDIENTS:
Eggs or substitute
Unsalted organic butter or substitute
Dough enhancer or vinegar
Honey or molasses
Water (more or less) |
1 pIus 2 whites
4½ tablespoons
¾ teaspoon
3 teaspoons
1½ cups |
1. Grease your chosen pan(s) and dust with rice flour.
2. The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.
3. For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl and set aside.
4. In another bowl (or the bowl of your heavy-duty mixer) whisk the egg and white(s), butter (cut in chunks), dough enhancer, and honey until blended. Add most of the water to the egg mixture. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.
For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the water as necessary.
5. Turn the mixer to high and beat for 3½ minutes.
6. Spoon into the prepared pan(s), cover, and let rise in a warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan.
7. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.
For bread machine: Place the ingredients in the machine pan in the order suggested in the manual. Use the setting for medium crust.
| 
