Basically the same recipe as the Pizza Crust (because I find that one fairly simple). I've been omitting the honey and spices. Make as you would the crust, but scoop the dough and plop it onto a cookie sheet. A ice cream scoop sprayed with oil works well for scooping. Cover with plastic wrap and let rise about an hour in a warm dark place. Bake about 20 minutes.
Dry Ingredients:
2 1/4 cup gluten free flour*
2 tsp xanthum gum
3/4 tsp salt
1 1/2 tbs sugar
2 1/2 tsp yeast
Wet Ingredients:
3/4 cup water (more if needed)
2 tbs cottage cheese*
2 eggs
2 1/2 tbs olive oil
1/2 tsp apple cider vinegar
Instructions:
1.Combine the dry ingredients, except for the yeast, in a bowl.
2. Combine the wet ingredients.
3. Add the dry ingredients to the wet
4. Add the yeast on the top of the dry ingredients.
5. Beat on low with a mixer until well blended for 4 minutes, add water if needed to get the right consistency. It should look like wet cookie dough. See above for more instructions...
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