Gluten Free Baking Mix Makes 8 cups

2 cups sorghum flour

2 cups brown rice flour (I use superfine brown rice flour)
1 1/2 cups potato starch, not potato flour
1/2 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup quinoa flour
Sift each ingredient into a large mixing bowl. Thoroughly mix all ingredients with a
large whisk. Store mix in a large container, in the refrigerator or a cool dark
location.


To Make PIZZA CRUST or ROLLS:
3/4 cup Gluten Free All Purpose Flour Mix
3/4 cup tapioca flour plus extra for sprinkling the work surface
2 tablespoons dry buttermilk powder
1 teaspoon Agar-Agar powder
1 teaspoon salt
2 teaspoons xanthan gum
1 package active dry yeast granules
1 teaspoons sugar (or honey or agave nectar)
2 teaspoons olive oil
1 1/2 teaspoons cider vinegar
1/2 cup water at 120 degrees for yeast to work
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and sprinkle with
cornmeal.
1. Mix dry ingredients in a large mixing bowl.
2. Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
3. Mix on high speed for 3 to 4 minutes.
4. Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.
5. Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a
large knife cut the dough in half.
6. sprinkle tapioca flour on the work surface to prevent it from sticking.
7. With a rolling pin shape the dough into circles.
8. bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with
second pizza.
9. Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done.
Or cool parbaked crusts, wrap and freeze for convenience.