Gluten Free Multi-purpose Dough


We are now 7 weeks into this Gluten Free experiment – 4 months and 1 week to go! =)  I have to say, I am amazed at the self control I have had.  It is completely unlike me. =)  I have not intentionally cheated even one time.  Not at Thanksgiving or at anyone’s house.  =)  That is so exciting!

I would say we are a long way from making delectable treats, but we have found a handful of delicious recipes.  One of them is quite versatile and that is the one I will be sharing today.

GF Roll

We use it every week for our pizza dough, but we also used it as a filled dough and as rolls and even as cinnamon rolls, which were AMAZING!

Mix together:

  • 2 cups organic rice flour (we always mix this with 1/2 Sorghum flour)
  • 2 cups organic arrowroot flour (we have substituted tapioca flour and potato starch)
  • 3 1/2 teaspoons of guar gum
  • 1 teaspoon celtic sea salt

Mix wet ingredients:

  • 2 Tablespoons of yeast
  • 1 cup warm water
  • 1 tablespoon of honey
  • 3 tablespoons of coconut oil mixed with 1/2 cup of boiling water

Now add 2 eggs one at a time to the wet ingredients and then add that to the dry.  Beat on high for 4 minutes.

We double this for pizza and roll them out thin.  It makes 5 pizzas using Pampered Chef stones.  Top as desired (see our pizza recipe here) Bake at 400 for 15 minutes.

We also double this for cinnamon rolls.  We put it in a 13×9 pan, place slabs of butter everywhere, then sprinkle the entire top with raw sugar and organic cinnamon, then run a knife through like you would marble a cake.  Bake at 350 for 30 minutes or until light golden brown on top.

For rolls (see photo above), we use a single recipe and shape the rolls and let them rise until double, then bake at 350 for 20-30 minutes until light golden in color.

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