recipes

• In a small bowl, combine the yeast, sugar, and warm water.
• Let stand for 10 minutes until foamy.
• In a mixing bowl, whisk together the all-purpose flour, vital wheat gluten flour, and salt.
• Add the yeast mixture, additional water, and 1 tablespoon (15 ml) of olive oil.
• Mix until combined.
• Transfer the dough to a lightly floured surface and knead for 10 minutes, adding more flour if too wet or more water if too dry, until the dough is soft, elastic, and non-sticky.
• Divide the dough in half, shaping each into a ball.
• Brush with the remaining 2 tablespoons (30 ml) olive oil, cover with plastic wrap, and let rise for 1 hour.

For Deep-Dish Pizza Crust:

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Punch down the dough and knead for 2–3 minutes.
• Roll each portion into a 10-inch (25-cm) crust.
• Place in a cast-iron skillet or on a baking sheet, add toppings, and bake for about 10 minutes, until golden brown.

For Bread Bowls:

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Cut crisscross slits on the top of each dough ball.
• Bake for 15 minutes, remove from the oven, and brush liberally with melted butter.
• Return to the oven and bake for an additional 5 minutes, until golden brown.
• Let cool for 5 minutes, then carefully cut out a circular top to create a bowl.

• In a medium bowl, mix together the pumpkin purée, warmed soymilk, and softened butter.
• In a large bowl, whisk together the flour, wheat gluten, Sucanat, salt, yeast, and cinnamon (if using).
• Stir the wet ingredients into the dry.
• If using raisins, chocolate chips, or nuts, knead the dough for 4 minutes first, then incorporate the add-ins and knead for another 4–6 minutes.
• Transfer to a lightly floured surface and knead for 8–10 minutes, until the dough is smooth and pliable.
• Add more flour if needed.
• Shape into a ball.
• Lightly coat a large bowl with oil, place the dough inside, and turn to coat.
• Cover with plastic wrap and let rise until doubled, about 60–90 minutes.
• Punch down the dough and divide it into 4 equal portions.
• Shape each into a ball and let rest for 10 minutes.
• Cut each portion in half and roll into balls.
• Flatten slightly, poke a hole in the center, and twirl to widen it to about 1½ inches (3.
• 8 cm).
• Let the bagels rest for 5 minutes.
• Meanwhile, bring a large saucepan of water to a boil.
• Preheat the oven to 400°F (200°C, or gas mark 6) and line two baking sheets with parchment paper or a silicone mat.
• Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.
• Remove with a slotted spoon and place on the baking sheets.
• Repeat with all bagels.
• Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.
• Let cool on a wire rack before serving.

• In a medium bowl, mix the peanut butter with warm water until smooth.
• In a large bowl, combine the flour, salt, Sucanat, and yeast.
• Stir the wet ingredients into the dry until a dough forms.
• Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and pliable, adding flour as needed.
• Shape into a ball.
• Lightly coat a large bowl with oil, place the dough inside, and turn to coat.
• Cover with plastic wrap and let rise until doubled, about 60–90 minutes.
• Punch down the dough and divide it into 4 equal portions.
• Shape each into a ball and let rest for 10 minutes.
• Cut each portion in half and roll into balls.
• Flatten slightly, poke a hole in the center, and twirl to widen it to about 1½ inches (3.
• 8 cm).
• Let the bagels rest for 5 minutes.
• Meanwhile, bring a large saucepan of water to a boil.
• Preheat the oven to 400°F (200°C, or gas mark 6) and line two baking sheets with parchment paper or a silicone mat.
• Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.
• Remove with a slotted spoon and place on the baking sheets.
• Repeat with all bagels.
• Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.
• Let cool on a wire rack before serving.

• In a medium bowl, combine the pesto and warm water.
• In a large bowl, mix the flours, wheat gluten, Sucanat, salt, and yeast.
• Stir the wet ingredients into the dry.
• Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and pliable, adding flour as needed.
• Shape into a ball.
• Lightly coat a large bowl with oil, place the dough inside, and turn to coat.
• Cover with plastic wrap and let rise until doubled, about 60–90 minutes.
• Punch down the dough and divide it into 4 equal portions.
• Shape each into a ball and let rest for 10 minutes.
• Flatten each ball slightly, poke a hole in the center with your thumb, and twirl to widen it to about 1½ inches (3.
• 8 cm).
• Let the bagels rest for 5 minutes.
• Meanwhile, bring a large saucepan of water to a boil.
• Preheat the oven to 400°F (200°C, or gas mark 6) and line a baking sheet with parchment paper or a silicone mat.
• Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.
• Remove with a slotted spoon and place on the baking sheet.
• Repeat with the remaining bagels.
• Bake for 22 minutes, until golden brown and hollow-sounding when tapped.
• Let cool on a wire rack before serving.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Add the butter to an oven-safe skillet and place it in the oven for a few minutes to melt.
• Remove and swirl to coat the bottom evenly.
• In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl, mix the egg replacer, milk, and oil.
• Add the wet ingredients to the dry, stirring until just combined.
• Fold in the corn.
• Pour the batter into the skillet and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool slightly before serving.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
• In a large-size bowl, whisk together the flours, ground oats, wheat gluten, sugar, baking powder, and salt.
• Add the oil and stir with a fork.
• Fold in the beer, being careful not to overmix.
• The dough will be sticky and thick—if too dry, add a few tablespoons of water or extra beer.
• Transfer the batter into the prepared loaf pan and sprinkle the top with caraway seeds if using.
• Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan on a wire rack for 15 minutes before transferring directly to the rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
• In a medium-size bowl, combine the vinegar and soymilk; let sit until it curdles, forming a buttermilk-like consistency.
• In a large-size bowl, mix the cornmeal, flour, baking powder, baking soda, salt, dried onion, caraway seeds, and cornstarch.
• Stir the oil into the buttermilk mixture.
• Fold the wet ingredients into the dry ingredients carefully, being cautious not to overmix.
• Pour the batter into the prepared loaf pan.
• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for 15 minutes in the pan before transferring the bread to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
• Blend the chestnuts in a food processor until finely ground.
• Add the bananas, vanilla, oil, milk, applesauce, and sugar.
• Process until mostly smooth (it’s okay if small banana pieces remain).
• In a large-size bowl, whisk together the brown rice flour, whole wheat pastry flour, arrowroot powder, baking powder, baking soda, and salt.
• Fold the wet ingredients into the dry ingredients carefully, being cautious not to overmix.
• Fold in the white chocolate chips.
• Pour the batter into the prepared loaf pan.
• Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for 15 minutes in the pan before transferring the bread to a wire rack to cool completely.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
• In a medium-size bowl, whisk together the yogurt, oil, milk, and vanilla.
• In a large-size bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
• Fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the pecans and dried blueberries.
• Pour the batter into the prepared loaf pan.
• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool for 15 minutes in the pan, then transfer the bread to a wire rack to cool completely before slicing.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a loaf pan with nonstick spray.
• In a medium-size bowl, mix together the mayonnaise, peanut butter, milk, sugar, and vanilla until fully combined.
• In a large-size bowl, whisk together the flour, cornstarch, cinnamon, baking powder, baking soda, and salt.
• Fold the wet ingredients into the dry ingredients gently, careful not to overmix.
• Fold in the candied ginger or raisins (your choice).
• Pour the batter into the prepared loaf pan.
• Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
• If the bread browns too quickly, loosely cover with foil.
• Place the pan on a wire rack for 15 minutes before transferring the bread to the rack to cool completely.