Marsha Magol's Wheat Starch Pizza Dough / Bread Sticks 1 1/4 cups Water 1/2 cup liquid Coffee-mate or Coffee Rich 2 Tabl. Vegetable Oil 1 1/2 tsp. Yeast 3 cups plus 2 Tabl. Wheat Starch (or 350 grams) 1/3 cup Metamucil (or 53 grams) 3 tsp. Baking Powder 1/2 tsp. salt 2 Tabl. Sugar Mix water, Coffee-mate, and oil and heat to 110 degrees (microwave for 1 min. on High) Add to dry (mixed) ingredients and let dough sit for 10 minutes in warm oven. Remove from oven and knead, then press to pizza pan 16" to 18" diameter. Bake for 7 minutes at 400 degrees, remove and add toppings, then return to oven for 7 minutes. 350 grams Wheat Starch=35 mg PHE 1½ t. Yeast=72 mg PHE ½ cup Coffee Rich=28 mg PHE 135 mg PHE divided by 8 slices=16.9 mg/slice (makes four 8-inch personal pizza crusts at 34 mg PHE each). (I have found that it is even easier if all the liquids are put in a big measuring cup. Then put all of the dry ingredients in a very BIG bowl that can be put in a warm oven. I then add the liquids to the dry ingredients and mix everything in the big bowl. The big bowl is placed into the warm oven. Very fast and easy to clean up. This recipe is also great for breadsticks, bagels, and soft pretzels.) ***** For the breadsticks, rolls..... After letting the dough rise in the warm oven, I make a long snake(s) with the dough. I then cut the dough into the length I want, small for 'rolls' or longer for breadsticks. I then let put them on a cookie sheet and put them back into the warm oven to rise. Then I bake them in the oven at 400 degrees for about 7 minutes or so. It is VERY important to let the dough rise a second time after they have been shaped into the rolls, otherwise it will not be as nice looking and fluffy. You can add a bit of garlic IN the batter. You can also brush on melted margarine/garlic on top of the rolls before the final baking. It depends on how your family likes garlic. I freeze everything and my kids don't mind, so I am sure theses will do well I the freezer.