Gluten free bread-slow cooker

Ingredients

• 1 tub Pillsbury Gluten Free Pizza Dough
• 2 tbsp garlic powder
• 3 tbsp tequila lime seasoning

Instructions

1. Allow pizza dough to come to room temperature.
2. Once at room temperature- place in mixer & knead with dough hook for about 5 minutes to get good & soft.
3. While dough is kneading- spray slow cooker with cooking spray.
4. Once dough is soft- pull off pieces, roll in a ball & then form into bread stick shape- twist a bit & lay in slow cooker.
5. Continue to do this until all the dough is used & the bottom of your cooker is full- it's okay to stack them if you run out of room in the first layer.
6. Sprinkle with your seasonings.
7. Cover & let cook approx 1-1/2 hours - or until completely cooked through & bottom is a darker golden brown & top is lightly golden.
8. Unplug cooker- remove lid without letting the condensation drip on bread.
9. Take 2 paper towels still linked together- lay over the opening of the cooker & return lid. (since you are laying a paper product on top of a hot object- do not walk away- observe this the whole time- just in case)
10. Let sit 10 minutes to help absorb any moisture & let the bread get a good crust on top.
11. Remove bread & allow to cool on wire rack or serve warm.

Puck biscuits

• 2 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup Crisco/shortening
• 3/4 cup milk

Directions

Mix together all of the dry ingredients using a mixer or food processor.  Add in the Crisco and mix well until fully incorporated.  The dough should be crumbly.  Add in just enough milk to bring the dough together.  Be careful not to over-mix   

Flour your counter and rolling pin.  Roll out the dough until it is about 1/2 inch thick.  Use a biscuit cutter or a two inch round cookie cutter.  At this point you can either freeze the biscuits for later use by placing them on parchment paper and then in the freezer.  Once frozen, place in a freezer safe bag and store for up to six months.   Alternately you can cook them immediately by placing them on a greased cookie sheet.  Bake at 450 degrees for 8 - 12 minutes until golden brown.  If baking from frozen dough, it will take about 12-15 minutes.