There are so many bake bread products that I’ve missed since going gluten free. One of them of course has been Pizza Hut cheese bread. So this month, I’ve decided to try and make a few of them. I’ve struggled for the past 8 years to make gluten free breads, but I think I figured it out. This dough came together beautifully, didn’t require hand kneading and came out spot on! You can’t even tell it’s gluten free.
Ingredients:
- 1 1/2 cups warm water (steaming from the tap works well)
- 2 Tbsp Active Dry Yeast
- 2 Tbsp Sugar
- 1/2 tsp Salt
- 1/2 cup Non-Fat dry Milk
- 1 1/2 cup White Rice Flour, set 1/4 cup aside.
- 1/2 Cup Tapioca Starch
- 1 1/4 cup Potato Flour
- 1 stick of Butter Melted
- 16 oz Mozzarella Cheese
- Minced Garlic
- Parmesan Cheese
Directions:
- In small bowl combine your warm water and yeast. Stir slightly and let sit for 10 minutes. It will start to foam slightly.
- Pour your yeast mixture into your mixing bowl Add in your sugar, salt and dry milk powder. Mix until well combined.
- Slowly add in your flours 1/2 cup at a time. It will slowly start to pull together. Add in the last 1/4 cup of white rice flour. The dough will be slightly loose and sticky.
- In a 13 x 18 cookie sheet with 1 inch walls pour in 1/2 of your melted butter. Pour your dough over top and carefully even it out with a spatula.
- Preheat your oven to 350 degrees and let your dough rise for 15 minutes.
- Carefully spread the rest of your melted butter on top of the dough.
- Top with minced garlic, shredded Mozzarella and sprinkle with Parmesan cheese.
- Bake for 25-35 minutes until your cheese is brown and bubbly.
- Allow to cool for 5 minutes, then cut into cheese sticks with a pizza cutter.
I’m not sure how much a large tray like this would cost at Pizza Hut, but holy cow it makes a lot! It’s light and fluffy bread and even better, we’ve got plenty for the next day or two.
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
[amd-yrecipe-recipe:270]
Do you deliver?
Sadly only to my livingroom and table 😉
Thank you so much for this recipe! I just made it to use as sandwich bread. Made a few changes because I was unable to find potato flour, but it turned out great! Best gluten free bread I have eaten since I was diagnosed with celiac 3 years ago. Definately made me very happy tonight!
Rachel – I LOVE reading this! What else did you change? I haven’t tried it as a sandwich bread but now I have to 🙂
Can you clarify if this recipe meant to list *potato STARCH rather than *potato FLOUR? I find that using that much potato FLOUR in anything causes it to be far too dense and thick, whereas potato STARCH seems less so. Thanks!
For the recipe I use Bob’s Red Mill Potato Flour. They area always light and fluffy, just add the flour in slowly and it wont be dense! 🙂