French Bread & Pizza Mix, 6 Pack, 22 oz (624 g), From Gluten-Free Pantry
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Order Under $100:$6.99
Order over $100:FREE SHIPPING
0 g Trans Fat
About The Gluten-Free Pantry
Since 1983, Glutino has been solely dedicated to providing great-tasting, all-natural foods for people following a gluten-free lifestyle. All of our products are free form artificial colors, flavors or preservatives.
Entire bag French Bread & Pizza Mix
enclosed packet of yeast (2 1/4 tsp)
1 3/4 lukewarm water or milk*
1 tsp cider vinegar
1 tbsp honey or 1 Tbs. sugar
1/2 tsp salt
1/3 cup vegetable oil or melted butter*
2 eggs plus 1 egg white or 1 egg and 3 egg whites, lightly beaten*
Large Bread Machine (2 lb capacity): Set machine on white bread and medium settings. Short cycle and programmable features may be used. Follow manufacturer's instructions for order of adding yeast, wet, and dry ingredients. Press start. During first kneading cycle, open lid and use rubber spatula to help mix dough. If dough appears dry and crumbly, add warm water, 1 Tbs. at a time, mixing after each addition, until dough is smooth and thoroughly moistened. For best results, remove baked bread immediately and cool on wire rack for 1lb bread machine, divide ingredients in half.
Over Method: lightly grease a 9x5-inch loaf pan. Pour mix and yeast into large bowl. Combine remaining ingredients and add. Beat 2 minutes using a heavy duty mixer. Scrape dough into loaf pan. Cover with plastic wrap. Let rise 40 minutes in a warm place or just until dough rises to the top of the pan. Brush with 1/4 tsp. beaten egg. Preheat oven to 375 degrees. Bake 40-45 minutes or until golden and hollow-sounding when tapped. Turn onto rack. Cool completely. Slice, wrap, and freeze.
For Pizza: Preheat oven to 450ºF. Prepare dough as in oven method. On lightly oiled cookie sheets or pizza pans spread dough to desired thickness. Cover with favorite toppings. Bake 15 minutes or until edges of crust are brown.
* you may adapt the recipe to suit your needs by using an equal amount of a substitute ingredients.
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