Our Recipe for Gluten-Free Bread: You’ll Need: 4 tablespoons butter, melted or oil. 1-3/4 cups lukewarm milk (95 degrees F). 3 large eggs at room temperature. For a Non-Dairy Version: Use 1/4 cup vegetable oil and 1-1/2 cups lukewarm water. Bakes 1 Loaf: 1. Use an electric mixer to combine butter or oil, milk, and eggs. Beat in 1 cup of mix and yeast. Add remaining mix a cup at a time After each addition, scrape bottom and sides of 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 with plastic wrap, and let rise for 30 minutes. 3. Stir to deflate. Spoon batter into a lightly greased 9 inches x 5 inches loaf pan, leaving the middle domed in a traditional loaf shape. With wet fingers, gently smooth the surface. Preheat oven to 350 degrees F. 4. Cover with greased plastic wrap, leaving room for expansion. Let rise until crowned 1 inch over rim of pan, 20-40 minutes, depending on room temperature. Carefully remove plastic wrap. 5. Bake until golden brown and center registers 200 degrees F-210 degrees F on an instant-read thermometer (50-60 minutes). Turn out of pan and cool on a rack. Our Recipe for Gluten-Free Pizza Crust: 1-1/4 cups lukewarm water (95 degrees F). 4 tablespoons vegetable or olive oil, plus more for pans. 3 large eggs - room temp. 2 Pizzas (12-16 slices). 1. Use an electric mixer to combine water, oil and eggs. Beat in 1 cup mix and yeast. Add remaining mix a cup at a time. After each addition, scrape bottom and sides of 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 with plastic wrap, and let rise for 30 minutes. 3. Stir to deflate. Preheat oven to 400 degrees F. 4. Coat two baking sheets or pizza pan with oil. Scrape half the dough onto each pan; it will be very soft and sticky. Drizzle tops with oil and pat each crust into a 12 inches-14 inches circle or oval. Allow crusts to rise for 30 minutes, uncovered. 5. Bake crusts until tops are set and bottoms are beginning to brown, 8-12 minutes depending on thickness. Remove from oven, and top as desired. Bake an additional 6-10 minutes, until bottoms are browned and toppings are cooked. Store airtight and enjoy within 3 days or freeze.