Arrowhead Mills

Ingredients: Organic White Rice Flour, Organic Potato Starch Flour, Tapioca Starch Flour, Organic Evaporated Cane Juice, Organic Soybean Flour, Sea Salt, Xanthan Gum. Yeast Packet: Active Dry Yeast.

Usage Directions / Dosage: Makes 2-12 inch crusts. 1 1/2 Cups plus 2 tbsp warm water, 1 tbsp Hain Extra Virgin Oil, 1/4 cup Arrowhead Mills Enriched Unbleached Flour (optional). In small bowl dissolve the yeast in 1-1/2 cups plus 2 tbsp warm water and let stand until slightly foamy on top, about 10 minutes. Empty dry contents of mix package into a large bowl and make a well in center. Add yeast mixture, 1 tbsp olive oil to the well. Using a fork mix well making circular motion, gradually pull the cry ingredients into the yeast and oil mixture. Continue stirring until dough forms. Turn out onto a work surface. If sticky, sprinkle dough with white flour and lightly knead until smooth, about 10 minutes. Form dough into a ball, brush a large bowl with olive oil and place dough in it, set aside at room temperature and cover with a damp towel for about 30 minutes. Note: If desired, the dough can be prepared in a bread maker with a pizza dough cycle. Add dry and wet ingredients per the bread maker's instructions and then press start, When the cycle in complete, remove the dough and follow the cooking instructions below. Preheat oven at 375 degrees F. Punch dough down and divide into two equal parts. Press each crust into an oiled pizza pan with fingertips, top as desired and bake for 15-20 minutes, or until done. Breadstick directions: Take golf-ball size of dough and roll in white rice flour. Roll on floured board until desired length and thickness is reached. Because this dough is gluten-free, it may break if rolled too thin. Transfer to lightly oiled baking sheet, and let rise in warm place for one hour. Brush with water, beaten egg white or olive oil. If desired, sprinkle parmesan cheese, dried oregano, basil, rock salt, sesame seeds or garlic powder on dough before baking. Bake in preheated 375 degrees F oven for 12-14 minutes for soft breadstick, 15-18 minutes for crisper breadsticks. Store in a cool dry place.