makes 1½ pounds dough

You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.

2 teaspoons unflavored dry gelatin
2¼ teaspoons active dry yeast
2/3 cup warm water (105F-115F)
2 tablespoons sugar
2½ cups Wendy Wark's Gluten-Free Flour Mix
2½ teaspoons xanthan gum
¼ cup instant non-fat dry milk powder
½ teaspoon salt
3 tablespoons vegetable oil
2 eggs

Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms. Use dough in your favorite recipe.

Karen Robertson

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