Recipe correction in progress
The previous page recommended a measure-for-measure flour for a yeast dough without a documented test of that exact flour, hydration or rise. The listed bake total also conflicted with its two baking stages. Toppings were not quantified.
The previous ingredient list, cooking instructions and Recipe markup have been withdrawn while the formula is checked. Please do not cook from the earlier version. A replacement will be added after the quantities, method and results are documented.
Flour blends are not interchangeable across all baking methods. See the manufacturer’s guidance on 1-to-1 flour and yeast recipes. This does not mean that every possible yeast recipe with that flour must fail; it means this particular formula needs evidence.
Unconfirmed testing and endorsement claims, nutrition figures and unsupported rating totals have also been removed. The old illustration is not being presented as a photograph of this formula.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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