This is the William H. Macy of our recipe collection. Work with it once and suddenly you’re trying to create roles for it. Right out of the oven it’s sweet and yeasty which gives way over the week to the sweetness of the pumpkin. Want to showcase a salt? This is your flatbread. Pizza? Yup. Diner rolls. Oh yes. Hand Pies! Hellsyus.

DETAILS
Makes: (8) 8″ flat breads, 10 hand pies, 8 dinner rolls
Keeps: 14 days cooked. Freezes for up to a month
Time (with prepared puree): 1 hour 10 minutes

1 packet of yeast
2oz warm H20, 95°-105°F
1 cup pumpkin puree
6 oz eggs (2 large)
1/4 cup olive oil
1 tsp cider vinegar
4 cups gluten free all purpose flour (Bob’s Red Mill)
1 TBSP Xantham gum
2 TBSP potato flour
1 tsp salt
1 TBSP sugar
Salt and pepper to taste

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Bloom Yeast in warm water for 5 minutes.
In a mixing bowl, combine wet ingredients
In a separate bowl, combine dry ingredients
Pour wet into dry, fully blend and then knead for 3-minutes

The dough will be a little wet.
Cover and let proof for 35 minutes–until risen
Transfer dough to a floured cutting board
Knead lightly and roll into a thick log
Cut into 8 equal portions