Raw Sprouted Zucchini-Raisin Bread

Makes 4 small loaves
Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re [...]

Cornbread with Dates and Honey

FROM GF (DL)
Yield: 9-12 servings
Although not technically a dessert, honey and dates make this bread a sweeter treat in comparison to traditional cornbreads. Sprinkled on top during baking, the dates give this bread a pretty “quilted” look.
1 1/4 cups corn meal
3/4 cups GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 [...]

Grilled Naan

FROM INDIAN (DL)
Yield: 4-6 servings
This staple flatbread can be grilled right over a charcoal, gas or stovetop grill. For flavor and flair, top the bread with sesame seeds, green onions, or sautéed shallots and garlic.
3/4 cup very warm water
2 tablespoons unrefined sugar
1 (1/4-ounce) packet active dry yeast
3 cups unbleached all-purpose flour
1 cup whole wheat pastry [...]

Grilled Pizza Crust

Yield: 1 pizza crust
1 uncooked pizza crust
Preheat the grill (charcoal, gas or stovetop) to medium heat. Brush the grill with olive oil.
Place the uncooked crust on the rack and grill for 5 minutes, until the dough begins to puff up and starts to turn golden. Flip the crust with tongs or a heat-proof spatula. Brush [...]

3-In-1 Homemade Pizza Crust

Yield: 3 thin crusts, 2 New York-style crusts, or 1 deep dish crust
What kind of pizza do you and the kids want for dinner tonight? Anything goes with this easy and versitile recipe – divide the dough into thirds for three thin, European crusts or in half for two New York-style crusts. You can [...]