Basic Pizza Dough

Sea Level

2 cups bread flour
1/2 tsp cane sugar
1 tsp instant dry yeast
3/4 tsp salt
3/4 cup warm water + 1 tbsp warm water
1 tbsp olive oil

Combine the bread flour and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the proofed yeast mixture, the remaining warm water, and the olive oil to the bowl.  Combine into a ball and knead.  Form into a ball and refrigerate until ready to use.

If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.

High altitude version: Add an additional 1/2 tsp sugar and 1 tbsp warm water.

Gluten-Free Peanut Butter Cupcakes

3/4 cup non-dairy milk
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer

1/2 cup sorghum flour

1/4 cup white rice flour

3 tbsp almond flour
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.

In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)

Gluten-Free Chocolate Rum Cupcakes

3/4 cup non-dairy milk
1/4 cup + 2 tbsp vegetable oil
1 cup cane sugar
1/4 cup + 2 tbsp cocoa powder
1/4 cup light rum or coconut rum
1 dry ener-g egg replacer
3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup almond flour
2 tbsp tapioca starch
3/8 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum

Preheat oven to 350°F.

In a large bowl, whisk together the sugar, oil, cocoa, and rum, then whisk in the non-dairy milk.  Sprinkle the egg replacer on top and whisk until incorporated.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.  Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 20-22 minutes.  Allow cupcakes to cool, then frost.

* Note - if you need to exclude nuts from the recipe, lose the almond flour and add 2 tbsp tapioca flour and 2 tbsp corn starch.

White Cake with Citrus Glaze

3/4 cup non-dairy milk
1 tsp lemon juice
1/3 cup vegetable oil
3/4 cup sugar
2 egg replacers
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup + 2 tbsp cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and lemon juice and set aside.

In a large bowl, beat together the vegetable oil, sugar, egg replacers, and vanilla and almond extracts.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Pour the batter into a 9-inch cake pan and bake for 35-40 minutes.  Allow the cake to cool, then cover with lemon glaze:

1 cup powdered sugar
2 tbsp + 2 tsp fresh lemon juice
3/4 tsp lemon zest
1/2 tsp tangerine, lime, or lemon zest

Sift the powdered sugar into a medium bowl and add the lemon zest.  Whisk in the lemon juice until the mixture is smooth.  Spoon the glaze in a thin layer over the cake.