Wheatfreeglutenfreenewyorkcalzonesbreadmachine Recipes

GLUTEN FREE BUCKWHEAT BREAD (MACHINE)

Steps:

• Place ingredients in bread machine in order, depending on manufacturer's recommendation. Choose basic cycle.
• Scrape down sides of bread bowl after kneading begins if the flour is sticking to the sides to incorporate all ingredients.
• Makes one large loaf.

GLUTEN-FREE BREAD IN A BREAD MACHINE

Steps:

• Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
• Remove when cycle ends. Cool completely before slicing.

KAMUT FLOUR BREAD FOR BREAD MACHINE (WHEAT-FREE)

Steps:

• Combine the first three dry ingredients (flour, salt, xanthan gum).
• Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
• Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
• Use a basic bread and light crust setting.
• Enjoy!

BEST WHOLE GRAIN GLUTEN-FREE BREAD FOR A BREAD MACHINE

Steps:

• Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
• Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
• Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

WHEAT-FREE, GLUTEN-FREE NEW YORK CALZONES (BREAD MACHINE)

Steps:

• Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting.
• After second kneading, dough can be divided into four pieces, sealed, and frozen for later use. Otherwise, turn bread maker off and leave dough in machine, closed, to rise for 1-1/2 hours.
• Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate.
• After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal.
• Divide the dough in half and form two balls. Place one ball of dough onto a gluten-free flour-covered surface and spread with fingers or rolling pin to 12" circle.
• Spread half the ricotta mixture on half of the dough circle, leaving about a 1" edge. Top with 1/2 cup sliced pepperoni. Moisten edge of dough with water; fold dough circle in half and press with wet fingertips to seal. IMPORTANT: to ensure a tight seal, make sure the filling is well away from the edge.
• Pat calzone to even filling inside; check seal again for leaks. Gently move to prepared baking sheet; cut three 1" slits in top of calzone for venting.
• Repeat with remaining dough and filling.
• Bake at 500° F for 22-27 minutes or until golden brown.
• Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392.