Pizza Crust

1 tablespoon dry yeast
2/3 cup brown rice flour
1/2 mixture of nut/flax/rice flour or tapioca flour
2 tablespoons milk
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon italian herbs
2/3 cup water (110 degrees F)
1/2 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar

Preheat oven to 425 degrees F. In medium bowl using regular beaters blend all ingredients on low speed. Beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough.
Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version).
Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings. Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with and add toppings. Bake another 20 to 25 minutes or until done.

Apple-Cinnamon-Raisin-Pecan Muffins

1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup sorghum flour
1/2 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup sugar
1 tablespoon Honey
2 eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk
4oz vanilla yogurt
About 2 cups finely chopped apples (I use a food processor)
1/4 cup raisins
1/4 cup chopped pecans

Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.

In a large bowl, sift together the rice flour, potato starch, sorghum, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.

In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs and add the vanilla, milk, yogurt, and honey, stirring well. The mixture will be quite lumpy. Add the apples.

Mix the wet ingredients into the dry ingredients to form a thick batter. Add the raisins and pecans.

Spoon about 1/3 cup of batter into each muffin cup. Bake for 25 or so minutes.

ADAPTATIONS:

I made these again with the following modifications: For 1/4 cup of the rice flour I substituted 1/8 coconut flour and 1/8 tapioca flour. I added an additional egg, and a couple of tablespoons extra milk. I added about 1/8 tsp of fresh ground nutmeg. I didn't have any yogurt so left it out. They are good without the yogurt, but better with it. Next time I will keep all of these modifications, but make sure to use the yogurt. I think that will make them perfect, and I will modify the recipe at that time.