Free Gluten-Free Makeovers by Beth Hillson

warm milk, soy milk, or rice milk
    ⅓ cup unsweetened applesauce
    ¼ cup canola or other vegetable oil
    2 teaspoons cider vinegar
    1½ teaspoons baking soda
    Preheat the oven to 400°F. Lightly oil a 9-inch springform or round cake pan.
    In a large mixing bowl, whisk together the flour blend, millet flour, flax meal, brown sugar, and sunflower seeds. In a separate bowl, combine the milk, applesauce, oil, and vinegar. Stir in the baking soda and then add to the flour mixture. Mix the batter with a fork, just until blended; the dough will be stiff.
    Coat your fingers with oil and form the dough into a ball, kneading it in your hands. Place in the center of the prepared baking pan and pat into a smooth 8-inch round disk that is 1½ to 2 inches high at the edges and mounded slightly in the center. Brush with oil or milk and press additional sunflower seeds into the top. Use a sharp knife to cut a deep “X” in the top of the dough.
    Place in the oven. Immediately reduce the temperature to 350°F. Bake for 55 to 60 minutes. Insert a knife in the center of the loaf to test for doneness. Return to the oven to bake for another 5 to 10 minutes if necessary. The loaf can also be cut into wedges and returned to the oven to finish baking. Remove from the oven and turn onto a wire rack to cool.
    For best results, slice and freeze individual pieces. To serve, defrost in the microwave, then toast.

           PIZZA, WRAPS, AND FLATBREADS           
Brick Oven–Style Pizza
MAKES SIX 6- TO 8-INCH THIN PIZZAS OR TWO 12-INCH TRADITIONAL PIZZAS
    For best results , slice the toppings very thin so that they will cook in a short amount of time. This can also be made as a traditional pizza using a 12-inch round pizza pan and adding pizza sauce and cheese. Use this pizza recipe to make Antipasto Squares on page 95.
    3 cups Bread Flour #1 (page 15)
    1½ teaspoons xanthan gum
    ½ teaspoon salt
    4 teaspoons instant active or active dry yeast
    1⅓ cups warm water (105° to 110°F)
    1 large egg, beaten
    2 tablespoons extra virgin olive oil
    ½ teaspoon cider vinegar
    Your favorite pizza toppings
    Preheat a flat griddle to medium-high heat (about 425°F) or preheat an oven to 425°F.
    Combine the flour blend, xanthan gum, salt, and yeast in a large bowl. Add the water, egg, oil, and vinegar and beat for 2 to 3 minutes, until the mixture is smooth and well combined.
    Tear off 12-inch squares of aluminum foil and brush the surface of each with olive oil. Scoop out about ½ cup of the mixture onto the center of each piece of foil. Spray a sheet of plastic wrap with vegetable spray and cover the dough. Press or roll each ball of dough into a very thin circle (less than ⅛ inch thick).
    Remove the plastic wrap. Brush the griddle with more olive oil. For each pizza, flip the dough over onto the griddle surface, leaving the aluminum foil on top of the dough. After 2 minutes, remove the foil and continue baking another 3 minutes. Flip the pizza and quickly top with a small amount of pizza sauce, if using, your favorite toppings, and cheese. Let cook until the cheese melts, about 3 to 4 minutes. Remove to a plate and enjoy.
    Alternatively, preheat a cookie sheet on the lowest rack of the oven. Brush with olive oil and flip the prepared dough onto the hot cookie sheet. Follow the same procedure as above.
Gas Grill Method:
    Preheat the grill on high. Brush the grates with olive oil and flip the pizza dough onto the grill, leaving the aluminum foil on top of the dough. Close the grill and grill for 3 minutes. Carefully remove the aluminum foil, flip the pizza over, and add your toppings. Cover the grill and grill for 3 to 5 minutes. Remove with a long-handled spatula and serve hot.
    Tips : Use a small amount of pizza sauce, if any. (I prefer white pizza with cheese and thin slices of prosciutto and tomato.) All of the toppings should be cut very thin so they will cook in a short time.
    Have all the toppings ready to go before baking the pizza