GLUTEN-FREE
RECIPE 10-55: GLUTEN-FREE BREAD
Category: Gluten-Free
Yield: 7 loaves
Flour Mix
3 pounds white rice flour
2 pounds brown rice flour
1 pound 4 ounces tapioca flour
12 ounces potato starch
1
⁄2 ounce salt
Other Ingredients
Kosher salt
2 ounces yeast
1 pound 12 ounces lukewarm water
Vegetable oil cooking spray
Olive oil
Steps
1. First mix together the ingredients under Flour Mix.
2. Mix together 2 pounds of the flour mixture with a pinch of Kosher salt using a dough hook
attachment.
3. Dissolve yeast in water. Add water mixture to flour mixture and work until it forms a loose
ball.
3. Spray 2 loaf pans with vegetable oil cooking spray and press dough in.
4. Brush with olive oil and sprinkle with kosher salt. Let rise 30 to 45 minutes at room
temperature.
5. Bake at 350°F for 30 minutes until golden brown on bottom.
RECIPE 10-56: GLUTEN-FREE PIZZA DOUGH
Category: Gluten-Free
Ingredients
11⁄2 pounds lukewarm water
4 ounces yeast
11⁄2 ounces honey
1 ounce sugar
3 pounds white rice flour
2 pounds brown rice flour
1 pound 4 ounces tapioca flour
12 ounces potato starch
21⁄2 ounces olive oil
1⁄2 ounce sea salt
Steps
1. In lukewarm water, dissolve yeast, honey, and sugar. Let bloom for 10 minutes.
2. Add flours, oil, and salt. Mix with dough hook to a smooth dough. Let rest covered with
plastic wrap for 1 hour.
3. Divide into small rounds to desired shell size. Let rest additional 1⁄2 hour.
4. Roll into 1⁄8-inch thick shells, top and bake on pizza stone or in a pizza oven to desired
doneness.
Courtesy: Richard J. Coppedge, Jr., CMB. Kitchen & Cook, March 2005
RECIPE 10-57: GLUTEN-FREE BLACK BOTTOM CUPCAKES
Category: Gluten-Free
Yield: 12 cupcakes
Ingredients
Filling
1 cup cream cheese, softened
1⁄2 cup sugar
1⁄8 teaspoon salt
1 egg
1 cup chocolate chunks
Batter
4 tablespoons rice flour
7 tablespoons tapioca starch
1⁄2 cup plus 3 tablespoons soy flour
1 cup plus 1 teaspoon sugar
7 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Steps
1. Preheat oven to 350°F. Grease a full-size 12-muffin tin.
2. Make the cream cheese filling: In a standing mixer with a paddle attachment or by hand
with a wooden spoon, cream together the cream cheese, 1⁄2 cup sugar, and 1⁄8 teaspoon
salt until smooth. Scrape the bowl; add the egg and continue to cream until light in color
and as thick as sour cream. Fold in chopped chocolate chunks; set aside.
3. Make the cupcake batter: In a mixing bowl, combine the rice flour, tapioca starch, soy
flour, 1 cup plus 1 teaspoon sugar, cocoa powder, baking soda, and 1⁄2 teaspoon salt.
Create a well in the dry ingredients and pour in the water, oil, vinegar, and vanilla. Mix
until smooth.
4. Fill the muffin tins: Put one tablespoon of batter into the bottom of each cup of the
greased muffin pan. Add a scoop of cream cheese filing on top of batter, dividing the
filling evenly. Distribute the rest of the chocolate batter on top.
5. Bake 24 minutes or until cupcakes hold their shape. Cool in the muffin tin for about 20
minutes before turning out and cooling on racks.
Courtesy: Richard J. Coppedge, Jr., CMB. Kitchen & Cook, March 2005.