Bread Machine Pizza Dough

Ingredients

• 2 c flour (I use King Aurthur Gluten Free Flour for Gluten free pizza dough)
• 1 Tbs butter, softened
• 1 Tbs sugar
• 1 tsp yeast
• 1 tsp salt
• ½ cups plus 2 Tbs water (105-110 degrees)
• Doubled (for 2 pizzas):
• 4 c flour
• 2 Tbs butter, softened
• 2 Tbs sugar
• 2 tsp yeast
• 2 tsp salt
• 1⅓ c water (105-110 degrees)

Instructions

1. Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
2. Turn your bread machine to the dough setting and let 'er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it's too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
3. After the bread machine is done (mine takes about 90 minutes on the dough cycle) - dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
4. Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
5. I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.

Best Bread - HANDS DOWN!

BEST bread ever! 

Ingredients: 

1 1/4 cup warm milk (microwave for 1 minute)

2 T sugar

2 tsp yeast

2 T softened butter

1 tsp salt

1 egg

3 cups flour (my favorite gluten free flour substitute is King Authur Multi-purpose flour)  

Microwave the milk for one minute.

Dump all the ingredients into the bread machine. 

Set your bread machine to dough and let it do all the work. 

After an hour and a half...sprinkle out some flour and dump dough on top. 

Roll dough into a rectangle, about an inch thick. 

Use your handy dandy pizza cutter and cut into three equal pieces.  

Braid!  Fold ends under. 

Place on greased cookie sheet.  Set oven to 350 degrees F - let dough rise while oven is preheating.  Bake for 20-22 minutes, until golden brown. 

This bread is great for about 2-3 days.  It is good as toast or french toast.  Our entire family loves this bread.

Gluten Free Apple Spice Cupcakes

Cupcakes:

1 cup rice flour

1/4 cup sweet rice flour

1/2 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup butter, softened

1 cup sugar

1/2 cups brown sugar

4 eggs

1 1/2 cups applesauce

For Frosting:

1 cup brown sugar

 1/2 cup butter, softened

1/2 cup powdered sugar

For Cupcakes:

Preheat oven to 350' degrees.

Line 18 muffin cups with liners.

In a small bowl combine rice flour, sweet rice flour, cornstarch, cinnamon, baking soda, salt, and cloves.  Set aside.

In a mixing bowl:  cream butter, white sugar, and brown sugar.  Add eggs one at a time.

Mix in applesauce and then flour mixture.  Mix just until combined.

Divide batter between muffin cups.  Bake for 17-18 minutes or until toothpick inserted in the center comes out clean.

Let cool completely.

For Frosting:

With a mixer combine butter, brown sugar, and powdered sugar.

Mix for several minutes or until the texture frosting should be.

Frost cupcakes and enjoy.

Gluten Free Applesauce Bread

Ingredients

1/2 cup of softened butter

1 large egg

1 1/2 t baking soda

3/4 t nutmeg

1 cup sugar

1 1/2 cups of flour (gluten free)

1 t ground cinnamon

1/2 t kosher salt

1 1/2 cups of applesauce

1 t of pure vanilla extract

Preheat oven to 350 degrees.

In a large bowl, first blend together the butter, egg, & sugar.

Then add the flour, baking soda, spices, & salt.

After it starts to from a crumbly dough, pour in the applesauce and mix together.



I used two small loaf pans, pouring mixture evenly into both. 

I sprayed my pans with cooking spray first or you could use parchment paper, depending on the dish you choose to bake them in.

Bake at 350 degrees for about 40 minutes.

Pumpkin Cake Pie

1 can pumpkin

4 eggs

 1 can evaporated milk

1 ½ cup sugar

2 tsp cinnamon

1 tsp ginger

½ teas nutmeg

Mix all ingredients and put into 9*13 greased pan

Sprinkle 1 package yellow cake mix on top.  Pour 1 cup melted butter on top.  Spinkle chopped nuts.  Bake 350’ for 1 hour.

Pumpkin Bread

Combine – 3 cup sugar and 1 cup oil (blend well)

Add – 4 eggs (1 at a time) beating after each. 

Combine in Bowl – ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. baking soda, & 3 1/3 cup flour

Combine 2 cup pumpkin and 2/3 cup water

Blend dry ingredients and mix pumpkin mixture. 

Bake 350’ 1 hour in 9*5 loaf pans

Zucchini Bread

Beat together 2 cups sugar, 1 cup oil, 3 eggs, 2 cups grated zucchini, 3 tsp. vanilla. Add 3 cup flour, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. salt, 1 tsp. baking soda, ¼ tsp. baking powder, and blend well. Add 1 cup chopped nuts if desired.

Bake 350’ for 50-60 minutes in bread pans o can use smaller bread pans adjust for the time. Yield 3 large loaf pans or 15 small loaf pans. Small pans take 20-30 minutes to bake.

Cinnamon Raisin Bread Pudding

For the pudding:

1 ½ cups sugar

4 eggs, beaten

2 cups milk (use almond milk for dairy free)

2 teas vanilla extract

1 teas cinnamon

3 cups cubed Rudi’s Gluten-Free Cinnamon Raisin Bread

½ cup golden raisins

1 ¼ cup brown sugar

¼ cup butter (use best life for dairy free)

1 cup crushed pecans

2 teas cinnamon

For the sauce:

½ cup butter or margarine (for dairy free I use Best Life)

½ cup sugar

½ cup brown sugar

1 cup heavy cream (use thick almond milk for diary free)

1 teas cinnamon

1 Tbs vanilla extract

Preheat oven to 350’ Prepare a 9*13 baking dish with non-stick spray.  In a large bowl, combine sugar, beaten eggs, milk, vanilla, and cinnamon.  Whisk together until well combined. 

Add the cubed Rudi’s cinnamon raisin bread and raisins and gently stir to combine.  Pour this mixture into the prepared baking dish and set aside while you make the topping.  In a separate mixing bowl, combine the brown sugar, butter, crushed pecans, and two teaspoons cinnamon.  Mix together until crumbly and roughly the size of small peas.  Sprinkle this mixture over the top of the bread mixture.

Bake for 40-45 minutes, until fully set.  To make the sauce, combine the butter, sugar, brown sugar, heavy cream, and cinnamon in a sauce pot.  Bring to a simmer over medium heat, stirring constantly, until mixture comes to a slow boil.  Cook until the sauce thickens to desired consistency.  Remove from heat and stir in the vanilla extract.  Sever over the top of the bread pudding.

Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.

Gluten Free Cornbread Stuffing

Gluten-fee cornbread stuffing

For Cornbread:
1 cup gluten-free flour blend
1/4 cup sugar
4 tsp baking powder
3/4 tsp xanthan gum
1/4 cup shortening (not butter)
2 large eggs
1 cup milk (for dairy free use soy)
1 cup yellow cornmeal

For Stuffing:
2 Tbsp. butter
1/2 cup celery, chopped
1 small onion, chopped
2 eggs, beaten
2 cups gluten-free chicken stock
2 Tbsp dried sage
salt and pepper to taste

Preheat the oven to 425' Combine all the dry ingredients for the cornbread in a large bowl. Cut the shortening into the flour using two forks or a pastry cutter (or a food processor) until there are walnut-sized pieces of shortening in a sandy flour.

Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until combined. Stir int he cornmeal, working quickly, until just combined. Do not over stir. Pour into greased 9*9*2 pan. Bake for 20-25 minutes, or until the sides of the cornbread shrink slightly away from the pan and a toothpick inserted into the center comes out clean. Let cool, then crumble.

Reduce heat to 350' Grease one 9*13 pan baking dish. In a large skillet over medium heat, melt butter and saute the celery and onion until soft.

In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage, salt and pepper. Mix well. Place into prepared dish and bake for 30 minutes. Refrigerate any leftovers.

Pumpkin-Banana Bread

I made this today - and it was a hit!

4 cups flour

2 teas. baking powder

2 teas. baking soda

2 teas. cinnamon

1 1/2 teas. nutmeg

1 teas. ginger

1 teas. salt

1/2 teas. ground allspice

1 3/4 cups canned pumpkin from a 15-oz can (save the remaining for the pumpkin glaze)

1 1/2 cups mashed bananas

1 1/3 cups vanilla yogurt

1/2 cup canola oil

4 large eggs

3/4 cup granulated sugar

3/4 cup brown sugar (packed)

1 cup chopped walnuts or pecans (optional)

Preheat oven to 350'. Grease and flour two 9*5 loaf pans and set aside.

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined. Set aside.

In a large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture - half of it at a time - and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake and 350' for 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding the glaze.

PUMPKIN GLAZE

2 Tbs. whipping cream

1-2 cups powdered sugar (start with 1 cup and add more depending on consistency)

Remaining pumpkin from your 15-oz can (should be about 2 tbs.)

You may add chopped walnuts or pecans for sprinkling over glaze.

GFCF Pumpkin Bread

My son LOVED this (and it freezes well).

INGREDIENTS:

serves about 16 (Makes two 9-by-5-inch loaves)
10 ounces (about 2 1/2 cups) white rice flour
2 1/4 ounces (about 1/2 cup) cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
24 ounces (about 3 cups) granulated sugar
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
Gluten-free non-stick cooking spray

Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.

In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.

Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium speed on a handheld mixer or medium-low speed on a stand mixer. If mixing by hand, use a balloon whisk and mix for two minutes). Scrape down sides and bottom of bowl once or twice with a rubber spatula while mixing.

Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 5 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

English Pancakes

1 cup flour
1 cup water
1/3 cup milk
2 eggs
Pinch of salt

Beat very well with a hand mixer and let sit for a few hours in the fridge.

Whisk mixture again really well before making the crepes. Heat in a small non-stick frying pan with a little oil. Note: Pour in just enough batter to cover the bottom of the pan in a thin layer. When it is cooked, flip it over with a quick flick of the wrist. (Or use a pancake turner, but flicking and flipping is more fun!) It only takes less than a minute to cook since it is so thin.

Roll up crepe. Sprinkle sugar on top and then squeeze fresh orange or lemon juice on top. Enjoy!

(You can top these with anything you like…Berries, Nutella, jams or jellies, ice cream, fruit and whipped cream…the possibilities are endless!)

Caramalized French Toast

1 C Butter
4 Tbs corn syrup
1 1/2 c brown sugar
12 eggs
2 C milk
2 Tsp vanilla
2 loaves thick sliced bread
Cinnamon to taste
Sliced strawberries & bananas
Vanilla Yogurt

Combine first 3 ingredients in small saucepan. Cook over moderate heat until bubbly. Grease 9x15 baking dish. Pour syrup in baking dish. Nestle bread slices into syrup, making 2 layers. Mix together the eggs, vanilla, milk & cinnamon & pour over bread. You might have to lift some bread pieces to make sure milk mixture gets under bread. Cover pan & refrigerate overnight. Preheat oven to 350. Bake for 45 minutes. Loosen edges of bread then invert pan onto large plate so that caramel is on top. Cut into 8 portions and top bith berries and yogurt.

Banana Bread & GFCF Banana Bread

1/2 C. Butter
1 C Sugar
2 Eggs
1/4 C Nuts (optional)
3 Ripe Bananas
2 C Flour
1 Tsp. Soda
Chocolate Chips (optional)
Maraschino Cherries (optional)

Cream butter and sugar. Add beaten eggs, flour, and soda. Crush bananas and mix in. Add optional goodies. Place in greased loaf pan. Bake 1 hour at 350'



I made this also for my son who is on a GFCF diet:

1/2 C Butter (I used Best Life)
1/2 C Canola Oil
1 C Sugar
2 Eggs
3 Ripe Bananas
2 C Rice Flour (or your favorite simple gluten-free flour blend)
1 Tsp Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/2 Tsp Vanilla

Cream Butter & sugar, add beaten eggs, rice flour, & dry ingredients. Add vanilla and oil. Crush bananas & mix in. Add any optional goodies. Place in greased loaf pan. Bake at 1 hour at 350.' The banana bread freezes well too!!!

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.

Pancakes Mix

Mix
6 C white flour
6 C wheat flour
3 C powdered milk
1 ½ C sugar
5 Tbsp. baking powder
8 Tsp. salt

Mix all ingredients together in large bowl. Store in airtight container. (This recipe fits well in an 18-20 cup container.)

Wheat Pancakes
2 C Mix
2 eggs
3 Tbsp. oil
1 ¼ C water

Mix all ingredients together. Add extra water to achieve desired consistency. Cook on hot griddle. Makes 12 pancakes.

Zucchini Bread

Ingredients for one loaf:
3 eggs
1 c oil
2 c sugar
2 c peeled and grated zucchini
3 Tsp vanilla
2 Tsp cinnamon
1/2 c nuts
3 c flour
1 Tsp baking soda
1 Tsp salt
1/4 Tsp baking powder

Directions:
Stir together eggs, oil, sugar, zucchini. Sift together flour, soda, salt, cinnamon, and baking powder. Add to zucchini mixture. Stir in vanilla and nuts. Bake at 325 degrees for 1 hour. You may need 15 minutes more. Cool completely before freezing. Makes 2 loaves.

White Bread

Ingredients for a 2-lb loaf:
1 1/2 c water
4 1/4 c bread flour
3 Tbs sugar
2 Tbs dry milk
1 1/2 Tsp salt
2 Tbs butter
2 Tsp active dry yeast

Directions:
Select Basic Setting. Add ingredients to the pan according to the manufacturer's instructions. When baking cycle ends, remove bread and place on a rack. Let cool to room temperature before slicing.

Honey Whole Wheat Bread

1 1/8 c warm water at 110F
3 Tbs honey
1/3 Tsp salt
1 1/2 c whole-wheat flour
1 1/2 c bread flour
2 Tbs vegetable oil
1 1/2 Tsp active dry yeast

Directions:
Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.