Dedicated gluten-free manufacturing facility. Wheat free. Soy free. Nut free. Makes 2 crusts. Quick & easy. Certified gluten-free. No compromises. How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods. With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the very best gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting. King Arthur Flour gluten-free mixes - a taste the whole family will enjoy! 100% employee owned. We keep the best interests of our employees, our community, and the environment top of mind in everything we do. Produced in a dedicated gluten-free, allergen-free (free of the 8 most common food allergens) manufacturing facility. You Will Need: 1-1/4 cups lukewarm water (95 degrees F); 4 tablespoons vegetable or olive oil (plus more for pans); 3 large eggs at room temperature. 1. Use an electric mixer to combine the water, oil, and eggs. Beat in 1 cup of the mix and the yeast. Add the remaining mix a cup at a time. After each addition, scrape the bottom and sides of the bowl and beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes. 2. Cover the bowl with plastic wrap, and let the dough rise for 30 minutes. 3. Stir to deflate. Preheat the oven to 400 degrees F. 4. Drizzle oil to coat each of two baking sheets or pizza pans. Scrape half the dough onto each pan; it will be very soft and sticky. Drizzle the tops with oil and pat each crust into a 12 inch to 14 inch circle or oval. Allow the crusts to rise for 30 minutes, uncovered. 3. Bake crusts until the tops are set and bottoms beginning to brown, 8 to 12 minutes depending on their thickness. Remove from the oven, and top as desired. Return to the oven and bake for an additional 6 to 10 minutes, until bottoms are browned and toppings are cooked. Yield: two pizzas, 12 to 16 slices. To make one thick-crust pizza, pat all of the dough into a 14 inch circle. Manufacturer: King Arthur Flour Address: Norwich, VT 05055Phone: 800-827-6836
