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Help With Dough
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7 posts in this topic

I have now tried twice to make dough from gluten-free flour. Both times it has ended up in disaster, being miserably sticky. I have put extra flour on the outside. I tried rolling with the dough between wax paper. I have ended up completely frustrated and about in tears both times. Any tips?

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What was the dough for? If you are trying to roll it out like pizza dough - put a layer of plastic wrap on the counter or another pizza pan. then put another piece on top of the dough and roll out. You can peel the plastic wrap off the top and flip it onto the pizza pan then remove the bottom pan or cookie sheet & pull the bottom plastic off.

gluten-free dough is sticky

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What were we trying to make here, and what was the ingredients ? Got a link to the recipe ?

If you are making a pizza dough, I highly recommend the Chebe, a tapioca based mix to which one adds egg and grated cheese, oil, and just a bit of water, which can be actually handled somewhat like a real "dough" if you oil your hands first and oil the pizza pan, then sprinkle a bit of gluten free flour (such as corn meal or amaranth) on the oiled pan.

If it is pie dough, it sounds like there was too much water compared to the necessary fat in the dough, and that it needed to have a little fat (such as oil) and more flour added to it, mixed real well, then refrigerated, and be chilled, before you attempted to play with it. Don't roll it between the wax paper until you get to where you can touch it with your hands and it doesn't stick. Gluten free pie doughs are a ##### <_<:angry: sometimes. Each type of gluten free flour has different characteristics, and many times recipe substitutions will behave differently. :rolleyes: I made a recipe last year out of what was supposed to be a foolproof recipe out of ingredients I had, and it still came out "meh." Turns out you must purchase the custom "special" single ingredient brand of flour, which was not specified. <_<

If it was bread dough - typically that is wet & sticky, unless, again, you're using a Chebe or a modified Chebe based mix.

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It was pizza dough, but from a Bob's Red Mill mix. I'll order the Chebe to try next time.

Thanks for the tips!

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It was pizza dough, but from a Bob's Red Mill mix. I'll order the Chebe to try next time.

Thanks for the tips!

Chebe is still sticky. I do the plastic wrap trick with it too.

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I am happy to report that round 3 vs. gluten-free dough I WON! I have cinnamon rolls ready to go into the oven. The triick this time seemed to be parchment paper (I had used wax last night). Or, it could have been the recipe (I used the Pamela's flour blend and the recipe on the back of the bag). Either way, they are resting on a well greased sheet waiting to be baked. Hopefully they'll turn out tasty!

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Parchment paper is far easier to work with than plastic wrap. I have a few killer pizza dough recipes that you roll out (i.e. not sticky) if you are interested. One of the things I missed most with baking was rolling out dough rather than plop it or pour it into a pan. I'm a scratch baker but am curious to see how the Pamela's blend worked out. What is in the blend?

Good luck on the cinnamon rolls!

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