RECIPES

ITALIAN BAGUETTE MIX

ZEPPOLE

BEST EATEN WARM

ADD LIQUIDS TO BOWL. POUR IN DRY INGREDIENTS. ADD 4-6 TBS GRANULATED SUGAR

TO DRY INGREDIENTS. STIR TOGETHER THEN BEAT 3 MINUTES ON HIGH. USE # 40 ICE CREAM SCOOP OR SPOON TO DROP BATTER INTO 350 DEGREE OIL. LEAVE PLENTY OF ROOM AS THEY WILL TRIPLE IN SIZE AS THEY COOK. COOK FOR ABOUT 12-14 MINUTES UNTIL DARK GOLDEN BROWN. DRAIN. TURN ONTO PAPER TOWELS AND DUST HEAVILY WITH POWDERED SUGAR, CINNAMON SUGAR OR GRANULATED SUGAR.

FLATBREAD

MAKES 6 FLATBREAD

PLACE IN MIXER BOWL

1 3/4 CUPS ICE COLD WATER

2 TBS APPLE CIDER VINEGAR

1 TBS + 1 tsp OLIVE OIL

ADD:

2 3/4 (15 OZ)ITALIAN BREAD MIX

2 TBS DRY YEAST

1 TBS KOSHER SALT

STIR TO COMBINE. BEAT ON HIGH 3 MINUTES. USE A #8 ICE CREAM SCOOP TO SCOOP BATTER INTO A BOWL OF GLUTEN FREE FLOUR. COVER BALL COMPLETELY WITH FLOUR. PASS BACK AND FORTH BETWEEN HANDS PRESSING INTO A DISC. PLACE ON DRY COOKIE SHEET AND PRESS INTO 4 1/2” CIRCLE.FLOUR HANDS AS NEEDED. CONTINUE WITH REMAINING DOUGH. FREEZE FOR 15 MINUTES BEFORE BAKING AT 375 DEGREES FOR 25 MINUTES.SPRAY WITH WATER. BAKE AND ADDIOTNAL 5-10 MINUTES.

All Purpose Flour or Buckwheat flour blend

Mr. Ritt's PEANUT BUTTER COOKIES

1 cup granulated sugar
1 cup dark brown sugar
1 ts vanilla
1/2 pound butter (2 sticks)
3 large eggs
20 oz. Peanut butter (½ of a 40 ounce jar)

Cream the above ingredients

Sift together:
2 ¼ cups Mr. Ritt's White Flour Blend or Mr. Ritt's Buckwheat Flour
Blend
2 ½ tsp baking soda
1 1/8 tsp baking powder
3/4 tsp salt

Add a little at a time to the
wet ingredients. DO NOT OVER MIX. This is the biggest mistake people make when baking gluten free. When the dough is just mixed, walk away for 5 or10 minutes and let it absorb the excess moisture, then pan it out using a small ice cream scoop. Use a fork to make a criss cross pattern pressing the dough into a cookie.

Bake at 350 degrees for 10 minutes, then rotate and bake for another 10 or until lightly browned.

Home oven temperatures vary quite a bit so it's important to watch your cookies carefully and adjust times accordingly.

ALL PURPOSE FLOUR

Mr. Ritt's SUGAR COOKIE

all ingredients should be at room temperature, definitely the butter

Recipe can be multiplied. DO NOT cream the butter and sugar as you would in other cookie recipes or your results will be disappointing.

2 1/2 cups Mr Ritt's All Purpose Flour (1 pound)

2/3 cups granulated sugar

1/2 ts salt

1/2 lb Unsalted butter

1 ts vanilla

1 large egg

Add first three ingredients to mixer bowl.

Stir to combine

Break in butter in pieces with mixer on. Do not add too large a piece or too quickly or it will cause the flour to spill out of the bowl.

Add the egg and vanilla.

When egg is incorporated, turn mixer speed up to mix completely.

Turn out onto floured surface and knead briefly if dough is not uniform in color.

Use more flour or potato starch to roll cookies out. I like the potato starch. If dough is too soft, refrigerate briefly. Roll out about 1/4 inch thick. Use cookie cutter to cut desired shapes. Using a metal offset spatula transfer cookies from work surface to a parchment lined baking sheet. To aid with rolling out a cookie of uniform thickness, you can go to you home improvement store and pick up a piece of "lattice" molding from the trim section of the lumber department and cut two pieces to use as guides. The lattice will keep you from rolling it out too thick or thin. Just make sure that your rolling pin remains on the lattice and you are set.

Bake at 350 degrees for about 10 minutes. Oven temperatures vary a lot so watch them. What you are looking for is the edges to just begin to brown. That will insure that they will hold up after baking.

Cool and frost. Can make a somewhat thick wash of powdered sugar and water to brush onto cookie and dust with colored sanding sugars or make a thicker "paint" using less water, a bit of flavoring and food color, Let dry completely before storing in an airtight container.