Every time I think about the word “tradition,” I hear the cast of Fiddler on the Roof singing in the background.
My first New Year’s Day in Illinois was spent with The Man and two loaves of pizza bread, with which we used to make, well, pizza bread. He’d watch football and I would either read or crochet.
We did the same for the next three years. We kind of got away from it for some unknown reason but I decided at 5:00 this morning that it was time to bring this tradition back. The Man is playing in a euchre tournament this afternoon, but I am following through on the pizza bread, reading and crocheting (no football, thank you very much) until he gets home, when he will have his pizza bread.
This is one of the recipes from The Vault that I have no idea where it came from. All I can tell you is that it was damn good back when and it’s nearly as good in this gluten-free form.
1 1/2 cups warm milk
2 tbsp olive oil
3/4 cup sorghum flour
3/4 cup tapioca starch
1/2 cup potato starch
1/2 cup cornstarch
2 1/2 tsps xanthan gum
2 tbsp sugar
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp kosher salt
1 1/2 tsp yeast
Combine the yesat, milk and sugar is the bottom of a mixer bowl. Allow to sit for 5 minutes so the yeast activates.
Add the flours, xanthan gum, and spices. Mix with a paddle attachment until well blended. Add the olive oil. Cover and place in a warm area to rise for 1 hour.
Heat the oven to 350 degrees. Pour the dough into a greased loaf pan and bake for 60 minutes. Cool completely on a wire rack. Slice into 1/2″ thick slices and top with your favorite pizza toppings, bake for 10 minutes at 425 degrees for serving.