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- Workable Wonder Dough by Karen Robertson
Workable Wonder Dough by Karen Robertson
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cooking
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
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
As always, Celiac.com welcomes your comments (see below).
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4 Responses to "Workable Wonder Dough by Karen Robertson"
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said this on
11 Dec 2007 2:11:01 PM PDT I have tried to bake gluten free bread now for two years. I can get a good taste and texture, but I can't get the bread to rise. Could you please help by sending me any suggestions.Thanks.
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said this on
17 Mar 2009 9:54:59 AM PDT This is the best site I found for recipes for gluten free.
I wish to try recipes that have worked before. I like to make my own products as I find it a lot cheaper and easier than trying to find products in the stores in this area. Thank you |
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said this on
16 Jul 2009 4:07:32 PM PDT DAnielle,
Go to my bread class on celiac.com, the problem you may have is too much liquid in your recipe. try holding back 1/4-1/2 cup of water adding it only if dough is too thick for your stand mixer. Gluten free flour also absorbs moisture from the air, be sure to keep it tightly sealed. |
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said this on
27 Aug 2010 4:29:05 PM PDT Thank you! Thank you! Thank you! Finally I've found a dough that is easy to work with. I tried the cinnamon buns with this dough recipe. They are wonderful! Now on to the pretzels and pizza dough and bread sticks!
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