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    Scott Adams

    Workable Wonder Dough by Karen Robertson

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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.



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    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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    Guest Danielle Broadworth

    Posted

    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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    Guest Brenda Cochrane

    Posted

    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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    Guest Karen Robertson

    Posted

    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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    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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