1 Tbsp. yeast
¼ cup warm water
3 ½ cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
½ cup cornstarch or arrowroot starch/flour
1 tsp. salt
1 ½ cups almond milk
1 Tbsp. cider vinegar
2 Tbsp. oil
2 Tbsp. honey or agave nectar
3 eggs
Mix yeast in ¼ cup warm water and set aside for 5 minutes.
Using a stand mixer, blend 3 cups of flour, starch of your choice, and salt using the regular paddle. Warm the milk, and add it and the oil, honey, and cider vinegar to the dry ingredients. Switch to the dough hook and mix. Beat eggs and add to yeast mixture. Add this to the bowl and mix. Add flour and continuing mixing until the dough easily pulls away from the bowl and the hook.
Boil water and fill a 9"x13" pan. Place the dough in a greased loaf pan and place in the hot water bath. Cover loosely with sprayed plastic wrap or damp towel and let rise for an hour in a warm place.
Preheat oven to 350°F. Cover loosely with foil tent to prevent over browning and bake for 30 minutes. Remove foil and continue baking for another 35-40 minutes. Let cool completely.
For variations, do all shaping and moving before rise. This dough is very delicate after rising and will not rise a second time.
For one 12" pizza, cut recipe in half and use 1 egg. Preheat oven to 500 (remember to remove cast iron before heating). Allow dough to rise about 20 minutes. In a well-oiled 12" cast iron, spread the dough, pressing out from the middle and forming a crust along the edge. Top with desired toppings and bake until browned. Broil for the last few minutes to brown the toppings.
