The recipe you posted will have a nice golden crust with that amount of sugar, and that may be the reason for that amount. The recipe would also work for making sweet rolls. Sometimes recipes say one amount of sugar for loaves with additional sugar for making the dough into sweet rolls. The next time you try the recipe see if you like it better with 3 T. of sugar. Anywhere between 1/2 T. to 1 T. per cup of flour will work well. If you reduce the sugar and don't like the pale crust color, just substitute part or all of the sugar with honey, which browns more than sugar. FYI: Two tablespoons of sugar per cup of flour is about the maximum amount of sugar that you can add without major gluten damage. So too much sugar is not a good thing either. -Grainlady

Boy, what a challenge... I'd take the Polenta Pizza Crust mixture and make small rounds (about the size of an English Muffin), and see if you get better results making individual-sized pizza crusts. You might try baking them in a slow oven to dry them out, THEN in a higher oven to crisp them up and brown them. Have you tried converting a baked corn tortilla into a pizza crust (if that's a corn-based food you can have), or even converting a pancake? I remember making low-carb pancakes and using them for a wrap for sandwiches and a "crust" (base) for pizzas. How about a blender batter made with cornmeal, dairy, oil, salt and making a crepe-type shell. Here's a recipe from "An Introduction to Whole Grain Baking" - by Sue Gregg (www.suegregg.com). Blender Crepes Stage 1 1. Place in blender, cover and blend at highest speed 3-5 minutes: 1-1/2 c. warm filtered water 2 T. whey or cultured milk, (optional) (you can drain whey from plain yogurt) 2/3 c. whole grain - choice (soft white wheat, Kamut, spelt, barley, brown rice, millet, oats (whole oat groats), etc. (Grainlady note: you could probably use coarse corn meal.) 2. (DO NOT BLEND YET) Cover and let stand at room temperature several hours, or overnight. Stage 2 3. Add remaining ingredients except eggs and blend briefly until evenly blended; add eggs; cover and continue blending on highest speed for 1-3 minutes: 1 T. melted butter, extra-virgin olive oil, or melted coconut oil 1 t. honey (for fruit-filled or snack crepes) 1/2 t. cinnamon (for fruit-filled or snack crepes) 2 T. unbleached all-purpose flour, optional* see note below 1/4 t. salt 2 eggs 4. Preheat seasoned crepe pan over moderately high heat until drops of water sizzle gently in pan. 5. Grease pan as needed. 6. Pour about 3 T. batter into hot pan, quickly tilting pan to swirl the batter evenly across the bottom of the pan to the edges. Stir the batter before making each crepe. 7. Bake until browned at edges, about 1-2 minutes. Loosen along edge with shish kabob or party stick. Lift gently with fingers, loosening from pan carefully as you turn it over to bake on the second side. * (Grainlady note) If you have a grain mill, you can substitute milled bean flour for the all-purpose flour or use flaxmeal. I suggest using small white beans because they have the mildest flavor when added to baked goods. I've done a lot of food experiments using bean and chana dal flour (I mill them into flour myself). ----------------------------- Cookies from these ingredients... I have a recipe for corn meal cookies (NO flour), but they take a lot of sugar. What are you using for a sweetener? Can you use Stevia or low-glycemic agave nectar? I bet you could work out an oatmeal cookie. It's probably possible if you use powdered shredded wheat as the flour substitute - since that's essentially what it is. Can you have eggs? If not, substitute tofu for the eggs. Good luck - necessity is the mother of invention! -Grainlady

You'll love the Betty Crocker recipe because you can make up a few dinner rolls one day (good for small baking in a toaster oven), and cinnamon rolls or burger/sandwich buns on another day. The dough keeps several days in the refrigerator. I use whole wheat flour in the recipe - about 50% whole wheat, as well as 2-3 T. flaxmeal to add some nutrition and additional fiber. REAL, Hah! Friends and I were eating at a "famous" chicken restaurant in Arkansas. Friend asked, "Do you serve real mashed potatoes?" The waitress answered, "YES!". Friend gets said "real" potatoes and they are instant - we all had a taste to verify they were instant. She questions the waitress about them... Lo and behold, the NAME of the instant mashed potato flakes was, you guessed it, REAL Mashed Potatoes. DUH! So much for the interpretation of "REAL" mashed potatoes (hehehe). -Grainlady

We've been adding shelves like crazy and putting the tax refund to good use. 1. Chia seeds. I use an awful lot of them and keep 5-10 pounds of chia seeds in storage. That's more then enough for a year. 2. Brown rice. Store it vacuum-sealed in the freezer and keep rotating it in and out of storage. Augason Farms has #10 cans of hermetically sealed Long Grain Brown Rice - http://www.augasonfarms.com/. Not sure about the shelf life (probably 5-10 years). Give Augason Farms a call for that information (1-800-878-0099). I understand you can order it and get it dropped-shipped to your Sam's Club now. I've ordered from Augason Farms (formerly Blue Chip Group) for over 20-years. I've been using their Morning Moo's Whey Based Milk Substitute as our main source of "milk" for over 20-years. 3. Brown sugar is great for home food storage, just don't vacuum-seal it. The potential for botulism growing into a toxin in the oxygen-free storage is the problem. You can opt to make your own with white sugar (which has an indefinite shelf-life) and molasses: 1# granulated sugar + 3-ounces (by weight, not liquid measure) molasses. Process about 1-minute in a food processor. 4. Oklahoma and western Kansas are both in drought conditions, so I only see wheat prices going up. I'm paying $12.68/25# for Wheat Montana Prairie Gold at Wal-Mart. I added 75-pounds more last week. BTW - You can use that same dough for making cinnamon rolls, sandwich buns, hamburger or hot dog buns and dinner rolls..... When I make sticky pecan rolls I put about 1 T. agave nectar (just enough to barely cover the bottom of the muffin tin cup). You could also use honey. Just don't get too generous or it will spill out of the muffin cup and mess your oven up during baking. Cover the agave nectar (or honey) with chopped pecans. Put your cut cinnamon rolls on top, cover with plastic wrap, and allow to rise. Bake as usual. When you take them out of the oven, flip the muffin pan/s out onto a baking sheet covered with parchment paper. -Grainlady