The Complete Idiot's Guide to Flour-Free Eating by Keith Wayne Berkowitz

Author:Keith Wayne Berkowitz
Language: eng
Format: epub
Publisher: Penguin USA, Inc.
Published: 2010-05-04T00:00:00+00:00

1. In a medium bowl, combine stone-ground brown rice, yellow cornmeal, xanthan gum, sea salt, and black pepper. Stir, and make a well in the center.

2. Dissolve yeast in ¾ cup warm water until it bubbles (about 5 minutes). Pour into well of dry ingredients.

3. Pull dry ingredients into wet ingredients to moisten as much as possible. Drizzle in ½cup warm water, and stir to moisten all dry ingredients. Add extra-virgin olive oil, and stir to blend well, pulling into a ball and cleaning the side of the bowl.

4. Turn out dough onto a work surface dusted with stone-ground brown rice. Turn dough over, working into a ball with your hands.

5. Transfer dough to a large bowl coated with cooking spray, turning over to coat dough. Cover with a clean dish towel, and let rise in a warm place for 1 hour or until dough has risen a bit and feels spongy. (Let rise in the oven with the light on if an 85°F, draft-free area is unavailable.)

6. Turn out dough onto a work surface dusted with stone-ground brown rice. Using dusted hands, flatten dough, pushing edges back in as they separate. Turn dough over and flatten again.

7. Transfer dough to a large cookie sheet (without a rim) coated with cooking spray. Roll dough into a 13½x9½-inch rectangle, pushing edges in to form a small rim around edges. Let dough rest while the oven preheats.

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