Rolls or Pizza Base

[Guest guest]

I got this recipe out of the GFCFKids: Gluten & Casein Free Cooking. I

use it with half the water for a pizza base. If made like rolls (with

hamburger tins), these come out more like English muffins. They are

really good. BTW: Grease the baking sheet and tins. You could also make

smaller drop-like biscuits in muffin tins. Also, you do not need a

high-powered mixer for this one. This is really easy and delicious, and

not very expensive to make.

Rolls or Pizza Base (use less water for pizza base)

by Barbara

Preheat oven to 350 degrees (might want to use higher temp. for pizza

base--also, bake a few minutes before adding toppings).

Mix gently together:

1 c. white rice flour

1/4 c. tapioca starch flour

1/4 c. potato starch flour

1/2 tsp. GF baking powder

1/2 tsp. salt

1 1/2 tsp. xanthan gum powder

Wet ingredients

1 large egg at room temp

1 tsp. cider vinegar

1/2 stick GFCF margarine

1 c. warm water (I used 1/2 c. for pizza base)

Gently mix all the dry and wet ingredients together in a bowl. Mix for

2-3 minutes to smooth sloppy batter.

Divide into the greased (even if nonstick) 4x1 " high tins (fills four

tins), and smooth the top using the back of a wet spoon to fill the tin.

If using a muffin tray, you may need to decrease the cooking time.

Bake for approximately 18-20 minutes.

For use as a yeast-free pizza base, spread teh dough out onto a greased

tin with an oiled hand.