Gluten Freedom

This yeast dough is great for pizza and for cinnamon rolls. It cooks up a little heavy as a loaf of bread, but is still tasty! Some of the instructions below came with my Kitchen Aid Mixer, BUT the flour mixture (below), I derived after testing multiple variations and growling through many failed attempts.

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This recipe works well in bread machines too! Just use your dough only setting and depending on the size of bread machine you may need to cut the ingredients in half. Use the Gluten Freedom's Flour mixture and all other ingredients but be sure to follow the instructions that came with your bread machine.

*Please be sure to note that any products marked with * are to the best of my knowledge and research gluten-free. However, should you have any questions, it is always best to call the manufacturer during their regular business hours to confirm, as manufacturers can change or modify their ingredients and/or processing without notice.

Gluten Freedom's Yeast Dough Recipe

Ingredients for Flour Mixture:

1c. Tapioca Flour

1c. Sorghum Flour

1c. White Rice Flour

1c. Sweet Rice Flour

1c. Gluten Free Pantry French bread/Pizza mix

1- 3.4 oz. pkg Jello vanilla instant pudding (not french vanilla)*

5 tsp. xantham gum

1 1/4 tsp. Authentic Foods Dough Enhancer (Open Original Shared Link)

Directions for Flour Mixture:

Combine all the above ingredients into a mixing bowl and whisk to be sure that all ingredients are blended well. Set aside.

Then I just followed the Whole Grain Wheat Bread recipe from my Kitchen Aid Mixer Recipe Booklet

Ingredients:

1/3 c. plus 1 Tbls. Brown sugar

2 c. warm water (105-115 degrees F)

2 pkgs. active dry yeast

5-6 c. Gluten Freedom's Flour mixture (above)

3/4 c. powdered milk

2 tsp. salt

1/3 c. extra virgin olive oil

Combine the water and 1 tbls brown sugar. Stir and be sure to dissolve sugar completely. Add the yeast and let the mixture stand.

Place 4 c. of Gluten Freedom's Flour mixture, powdered milk, 1/3 c. brown sugar and salt in mixer bowl. Attach the mixer bowl and dough hook to mixer. Turn to speed 2 and mix for about 15 sec.

Continuing on speed 2, gradually add the yeast mixture and oil to flour mixture and mix about 1 1/2 min longer. Stop and scrape bowl if necessary.

Continuing on speed 2, add remaining flour mixture, 1/2 c. at a time, and mix until dough clings to the hook and cleans the sides of bowl, about 2 min. longer. Knead on speed 2 about 2 min longer.

Place the dough into a greased bowl, and spray top and sides with Pam's cooking spray. Cover and let rise in warm place, free from draft, about 1 hr.

This is the point again where I use my own modified process to accommodate the fickle temperament of Gluten Free flours.

Punch dough down and divide into fourths.

Place one of the fourths between 2 sheets of waxed paper sprinkle very lightly with white rice flour. Roll out. Remove the top piece of wax paper and roll the dough into a cylinder shape (like if you were making cinnamon rolls) pinch the end seams closed and fold under. Shape back into a dough ball, and place on a cookie sheet treated with with Pam's cooking spray. Repeat this process for the other 3 dough sections. Once all 4 balls of dough are on the cookie sheet spray them all with Pam's cooking spray, cover and let rise in warm place, free from drafts for about another hour.

Place each ball of dough in a zippered freezer bag and spray a little Pam inside of bag. DO NOT REMOVE the excess air in the bag. Zip the bag closed and leave on counter overnight.

The following morning the bag should be fat with air. Remove excess air and zip closed. Place in refrigerator or freezer until ready to use.

To use refrigerated dough follow these steps:

(To use frozen dough, thaw the dough and follow the steps for refrigerated dough.)

For pizza dough:

Cover pizza pan with parchment paper

place refrigerated dough on parchment paper

gently roll out dough to desired thickness. (I have found that this amt of dough will roll out to a 12" pizza nicely for an average thickness, for thinner crust just continue to roll out)

pinch up the edges just a bit to create a lip around the edges

spray with Pam, cover and let rise in a warm place free from drafts for about 1 hr.

Pre-heat oven to 350 degrees F and Par-bake for about 15 min. or until it starts to brown just slightly.

Now it is ready to top and bake.

For Cinnamon Rolls:

Place refrigerated dough between 2 sheets of wax paper.

Roll out until the dough is approximately 12" wide and 18" long or so (these dimensions are approximations, be sure not to roll dough too thin)

Be sure you can easily remove the top sheet of wax paper. Do so slowly. Replace the top sheet and carefully flip the rolled dough and its 2 pieces of wax paper over and slowly, carefully remove the top sheet of wax paper (this had been the bottom sheet)

Be sure the short end of the dough is closest to you.

Spread the butter/sugar mixture evenly onto dough, being sure to leave 1" at the end closest to you and 1" at the opposite end clean of sugar mixture.

Use the wax paper to lift the end closest to you to begin rolling by folding over, peel back wax paper from top of that 1st fold and lift and fold again, repeat this process until entire dough has been rolled. Making sure to have the seam on the bottom. Carefully pinch ends closed.

Using a knife that is NOT SERATED cut the dough log into 1" slices. Lay slices out flat into a pie pan sprayed with Pam. Once all slices are in the pie pan spray with Pam and cover, let rise in a warm place free from drafts for 1 hr.

Bake in a pre-heated oven at 350 degrees F for approximately 20-25 min or until they just begin to brown slightly. Remove from oven. Let cool.

Cinnamon Mixture:

1/4 c. unsalted butter (room temp)

1 c. Brown sugar

4 tsp. McCormicks ground cinnamon*

Mix above ingredients together.