Gluten Free Dough Recipe
This gluten free dough recipe can be used for almost any gluten free dish that requires a dough. It is supper delicious, and I can barely tell the difference between it and the wheat flour dough.
Equipment
- Large mixing bowl
- Wooden Spoon
- Measuring cups
- Measuring Spoons
Ingredients
- 2 ½ cups of Chantal’s Baking flour mix
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 large egg
- ¼ cup olive oil
- 3/4 cup warm milk
- 1/3 cup warm water
- 3 teaspoons baking powder
- 2 teaspoons active dry yeast.
- 1 teaspoon xanthan gum
Instructions
- (You can warm your milk in the microwave using a microwave safe container. Make sure it is warm enough to stick your finger in it and not burn it if you kept it there for longer than 30 second. If the temperature is too high, it will kill the yeast). You could use Lactaid milk (that is what I use), almond milk, or coconut milk if you are lactose intolerant.
- To proof your yeast, mix the milk, water, and sugar together. Add yeast to the mixture, and stir it for a few seconds. Cover with a plate or a shrink wrap, and set aside in an insulated place such as the microwave, or the oven WITHOUT turning them on. Let the yeast proof for 10 minutes.
- Beat the egg in with the yeast mixture, and set aside.
- Mix in the flour, salt, baking powder, and xanthan gum. Add in the olive oil, and mix with your hands. Rub the mixture in between your hands to ensure that the olive oil is well distributed among the flour.
- Add the yeast mixture to the flour mixture.
- Begin stirring with a wooden spoon until the dough is easy enough to handle by hand.
- Using your clean hands, knead the dough until smooth.
- You may need to add either warm milk or my all-purpose flour mix (depending on your altitude, or how humid or dry your environment is) until the dough consistency feels smooth like an elastic wheat dough. Except that our dough will not be elastic. If you do need to add milk, add it in 1 tablespoon at a time to ensure that you will get the desired consistency. The same applies if you were to add flour.
- You can use this dough with many Mediterranean recipes. The average baking temperature and baking time for this dough are 400 F for 15 minutes. This dough can also be fried at 350 F until golden brown. Read on to find out the many uses of this dough!
Video
Notes
You can choose to use water instead of milk, but the dough will not be as flaky as it would be compared to using milk.
If you are allergic to eggs, you can replace 1 egg with 1 tablespoon psyllium husk and 2 to 3 tablespoons water. You may need to adjust the amount of water you add depending on how "wet" the dough turns out to be in the end.