In a large bowl, combine the rice flour, potato starch, sorghum flour, xanthan gum, baking powder, baking soda, sugar and salt and stir to combine. Cut in the cold butter with a knife. Add the buttermilk and mix with a spoon until well combined.
Wrap the dough in a plastic wrap and place in the refrigerator for 60 minutes. While dough is chilling, preheat the oven to 450 degrees and line a baking sheet with a parchment paper.
Remove the dough from the refrigerator and between the sheets of plastic, roll out the dough to a thickness of about an inch to an inch and a half, depending on how large you'd like your biscuits. Peel back the top layer of plastic and cut out rounds of dough using a floured biscuit cutter .
Place dough on the prepared baking sheet. Re-roll any leftover dough and again cut out rounds of dough.
Use your hands to shape any small, left-over dough.
Place the baking sheet in the preheated oven and bake for approximately 20 minutes, until the biscuits are golden.
Place butter pieces on a plate, and chill them in the freezer for 10 minutes.
Place flour, sugar, and salt in food processor, and process until mixed.
Add frozen butter pieces, and mix until the mixture is clumpy.
Transfer the dough to a large bowl. Sprinkle a tablespoon of water over the mixture, and stir it in by fluffing the mixture with a fork. Continue adding water one tablespoon at a time and fluffing the mixture three times
Turn the dough out onto the counter, and knead it gently a few times. Flatten it into a disk, wrap it in plastic, and refrigerate it for 60 minutes.
Roll the dough out into a circle, a finger thick. Place the dough circle on a sheet pan, cover it with plastic wrap and let it rest for 60 minutes
Press the dough into and up the sides of a tart pan. Trim the dough so that it fits the tart pan. Dip your finger in cold water, and run it around the inside wall of the dough to moisten it.
Preheat oven to 375 degrees. Once oven is preheated line the tart shell with foil, and fill it with pie weights, beans, or rice.
Bake for 20 minutes till the foil can be lifted easily away from the dough. Remove the tart from the oven, lift out the foil and weights, and return the tart to the oven.
Continue baking for another 25 minutes.Transfer to a rack and cool completely.
Coarsely chop about half of the cranberries with a knife. In a large bowl, combine the chopped and whole cranberries, sugar, orange zest, flour, and cinnamon.
Scrape the filling into the cooled tart shell.
Combine flour, sugar, and salt in bowl of stand mixer. Add butter, and mix on medium-low until mixture forms lumps.
Reduce oven to 350 degrees, and bake tart for 45 minutes, until fruit is bubbling and topping is golden brown. Carefully transfer the tart to a cooling rack.
Blend together and press into 9-inch pie plate. Bake at 350 for 10 min. Let cool.
Beat cream cheese with peanut butter until smooth. Add sugar and beat until well combined. In chilled bowl with chilled beaters, beat heavy cream until soft peaks form. Fold 1/4 into peanut butter mixture, then fold in the rest.
Gently mound filling in crust and chill 4 hours or overnight.
Bring cream to a boil. Remove from heat. Stir in chocolate chips. Let cool 15-20 minutes. Pour over pie. Chill for 30 minutes.
Whisk together the flour, salt, and yeast in a large bowl. Pour in the ice water, stirring as you pour and mixing until thoroughly incorporated. Add 1 tbsp olive oil and stir some more. The dough should be slightly stiff but still wet enough to stir and slightly sticky. Brush the top with a little olive oil and cover the bowl with plastic wrap. Refrigerate the dough for 5 hours. After that remove the bowl from the refrigerator and let the dough rise, covered, at room temperature for 12 hours.
Generously coat a round baking pan with olive oil. Put the dough into the pan, drizzle 1 tbsp olive oil over the top, press the dough out to the rim of the pan. Cover the pan loosely with plastic wrap. Refrigerate the dough for 3 hours. Then remove the pan from the refrigerator and let it rise at room temperature until puffy and almost doubled size
Prepare the toppings while the dough is in its final rise. If using pancetta, put the pancetta cubes in a dry nonstick skillet over medium heat. When the pancetta begins to sizzle, lower the heat to medium-low and sauté, stirring from time to time, for 10 minutes.
Combine the rosemary and the 2 tbsp olive oil in a small bowl. Let the oil sit until the dough is ready.
Place an oven rack in the lowest position in the oven and heat the oven to 475 F/240 C/gas 9.
When the dough has risen, remove the plastic wrap. Arrange the cherry tomatoes on top of the dough, pressing them in lightly. Then press in the diced onion, and finally the pancetta cubes. Gently brush the rosemary-oil mixture over the top of the dough and sprinkle with sea salt.
Bake the focaccia for 30 minutes,
Set the pan on a wire rack to cool for 10 minutes.