This recipe is our family favourite – it might have a few more ingredients but it’s definitely worth the effort. It’s designed for use in a large stand mixer or Bosch. This recipe evolved from when my son and I ran a gluten free bakery together. It can be used for bread, buns, pitas, pizza buns, pizza crust, cinnamon rolls etc. It is my all purpose gluten free yeast dough. I make it in a Magic Mill Mixer that can hold 7 cups water and 15 cups flour. If you are using a Kitchen Aide type mixer you should cut the recipe in half.
Booy’s Gluten Free all purpose yeast Dough – for Breads, buns (hamburger/hotdog), rolls, pizza crust cinnamon buns. ( This recipe makes two loaves of bread and about 24-30 buns).
750 ml boiling water
6 tablespoons pysillium husk
1/2 cup warm water
1 teaspoons sugar
3 tablespoons yeast (not the rapid kind)
1/2 cup flax, ground
586 grams cornstarch
300 grams tapioca starch flour
60 grams chickpea flour
60 grams sweet rice flour
1 cup milk powder
2 tablespoons chia – ground
1 cup sugar (I now use 1/2 cup sugar instead and it works great)
24 grams xanthan gum (I now use 12 grams xanthan gum and it works great you can use guar gum but the dough is not as stretchy)
1 tablespoon salt
3/4 cup lard (butter or margarine softened)
1/3 cup applesauce (can also substitute canned pumpkin)
1/3 cup cottage cheese
2 teaspoons vinegar
Put boiling water into larger mixer bowl. Stir in pysillium husk (not the powder, but the coarser stuff)
Let sit 15 minutes or while you measure out the rest of the dry ingredients.
In another large bowl put:
flax, cornstarch, tapioca starch, chickpea flour, sweet rice flour, milk powder, chia seed, sugar, guar gum, salt. Wisk together.
In small bowl, place 1/2 cup warm water, 2 teaspoon sugar and 3 tablespoons yeast. Let sit 10 min.
To make dough:
Turn mixer on, add the lard, eggs, applesauce, cottage cheese, vinegar and part of the flour mix. Add the yeast mixture and the rest of the flour mixture. Mix on medium high for 15 minutes. Cover and let rise 1 hour in warm place. Shape into bread, buns, etc. If your kitchen is cool it can take at least two hours to rise. Preheat oven to 350. Bake buns for 20 minutes or until golden. Bake bread at 350 for 35 minutes.
To form buns, grease your hands really well with butter or lard. Using a spoon or icecream scoop measure out your dough and lightly form it in your hands into a smooth ball.
To form a loaf place 600 grams of dough into a well greased loaf pan. With greased hands smooth and shape the dough. Cover with Oiled plastic wrap to let rise to top of pan.
The best bread pan for gluten free loaves is the Fat Daddio’s loaf pan BP5642. It is 4″ x 8″. Wider pans do not work as well with gluten free dough.
|After mixing 15 minutes dough is firm enough to handle but sticky
|flatten ball of dough on your palm, place 1 heaping Tbsp. filling in center.
|fold edges of dough around filling and roll in hands to form
|dinner rolls, scoop dough and roll between greased hands to form
|600 grams dough in loaf pan, grease hands and shape while in pan