Gluten Free Pizza Crust

Gluten Free Pizza Crust Mix

1 pkg GF Pizza Crust Mix (3-1/4 cups) 
1 cup 1/2 Warm Water
2 Eggs*
2 Tb Olive Oil
1 Yeast Packet (enclosed)

Preheat oven to 425 degrees. In a large bowl, combine water and yeast. Let
stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust
Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in
half, cover with plastic wrap and allow to rise 20 minutes.

Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full
pizza pan. Bake without topping for 7-9 minutes. Remove from oven, cover with favorite sauce
and toppings. Bake for 15-18 minutes. Makes two 12-inch or one 16-inch pizza crusts.

Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and
store in plastic bag. When ready to bake, take dough out of refrigerator and allow to
rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.

*Eggless option: Combine 2 Tb Flaxseed Meal + 6 Tb Water, let stand one minute. Add to
recipe as you would the eggs.

Bobs Red Mill Gluten Free Bread Mix- Bin 1002

Gluten Free Homemade Wonderful Bread Mix

G/F Homemade Wonderful Bread Mix (for Conventional Oven) (Bin 1002)

1-2/3 cups warm (110 degrees) milk (cow,
rice or soy)
1 whole egg plus enough egg whites to equal
3/4 cup
1/4 cup melted butter or vegetable oil
1 tsp. cider vinegar

PLACE 1 pound of bread mix in large bowl of heavy-duty, tabletop mixer. Add 2.5 tsp or 7g
of yeast to warm milk in separate bowl. Let foam for 5 minutes. ADD eggs, melted butter
or oil, vinegar, and yeast-milk mixture to bread mix. MIX with regular beaters (not
dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as
necessary. Place dough in greased 9 x 5-inch nonstick pan. Smooth top of dough with wet

COVER with oiled aluminum foil or plastic wrap and let rise in warm (75-80
degrees) place until dough is level with top of pan (approximately 25-30 minutes). Remove
cover. BAKE at 375 degrees for 60-65 minutes (do not underbake). Cover with foil after 10
minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp,
hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool
thoroughly before slicing.

Blueberry Muffin Mix- Bin 1003


2 cups of Blueberry Muffin Mix (Bin 1003)

1/2 cup cool water

optional- blueberries (fresh or canned/drained)

Blend the mix and water for 30 seconds on low speed* with paddle. Scrape bowl and paddle.

Continue mixing on low for 1 minute.

Fold in blueberries.

Portion batter into well greased or paper lined muffin cups. Fill cups approximately 2/3 full.

Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection ovens, 15-20 minutes.

Chili Spiced Cornbread- Recipe Courtesy of Aquarian Caterers

Dry Ingredients

1 1/4 Cup BD Provisions Cornmeal (Bin 1498)

1 Cup – BD Provisions All Purpose Flour (Bin 1096)

½ Cup – BD Provisions Sugar (Bin 1103)

1 Tbs. Baking Powder

½ tsp. Salt

1 Tbs. BD Provisions Chili Seasoning

Wet Ingredients

¼ Cup Melted Butter

1 Cup Buttermilk

1 Egg

In a Large Bowl Mix all the wet ingredients together. In another bowl mix all the dry ingredients. Combine wet into dry and mix well. At this point you could add any add on’s that you would like…Shredded Cheese, Diced Jalapeno, Crispy chopped bacon!. Bake at 350’ for 30 minutes or until a toothpick comes out clean.

Irish Raisin Soda Bread


1 stick of butter, room temperature

1 egg

1 cup buttermilk (or combine 1 Tablespoon lemon juice in 1 cup milk)

1 Jar of Irish Raisin Soda Bread mix

Cooking Instructions:

Preheat oven to 350 degrees, if using a dark pan preheat to 325 degrees

Grease and flour a pie dish or round cake pan

Cut butter into dry ingredients, until it resembles course crumbs.  Stir in buttermilk and egg into flour mixture, just until flour is moistened.  Dough will be sticky.  Sprinkle some flour over the top of the mixture and knead dough about 10 strokes with rubber spatula in bowl.  Add flour if very wet.

Place dough in loaf pan and cut a ¼ inch deep cross on top of dough with a sharp knife.  .

Bake 50 to 60 minutes or until toothpick comes out clean.  Cool in dish for at least 10 minutes then move onto a wire rack to cool completely.