Tired of making variations of dough for baking? Finally, a Grain-Free Everything Dough that is gluten free, dairy free, grain free and multi-purpose! It is perfect for making pizza, cinnamon rolls, pita bread, empanadas, breadsticks and more. I will show you exactly what you need to make this easy and delicious dough!
This recipe was slightly modified from my Gluten Free Pizza Crust Recipe. I cut the recipe in half and perfected the texture so it can also be rolled out to make empanadas, cinnamon rolls, etc.
I have recently posted a Grain-Free Everything Pizza Recipe, Grain Free Everything Empanadas , Grain Free Everything Cinnamon Rolls and Paleo Pita Bread with this dough which is amazing!
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How to Make Grain Free Everything Dough:
You will need:
- blanched almond flour, this is finely ground and great for baking
- tapioca flour, I use this one that is organic
- potato starch, this one is also organic
- xanthan gum, this one is grain-free, no corn
- salt, I like buying this in bulk for baking
- egg white, from 1 large egg
- light olive oil or organic shortening
- warm water
- honey
- active dry yeast, be sure to store yeast in a sealed container in the fridge
This dough is made with blanched almond flour, organic tapioca flour and organic potato starch by Anthony Goods, all certified gluten free. This is my new favorite brand of grain-free flour.
This recipe uses yeast and xanthan gum to ensure a proper texture. The texture of the dough feels very similar to a gluten dough.
The pizza comes out great, pita bread is amazing, empanadas are fabulous and cinnamon rolls have a very nice texture.
You can even make this grain free everything dough ahead of time and just roll it out the day you are baking. It can be stored for a few days in the fridge.
I use xanthan gum in this recipe to improve texture, Authentic Foods Xanthan Gum is corn free and grain free.
Grain Free Everything Dough Video Tutorial:
Below is a "sneak peak" of some of the recipes I have made with this grain free everything dough. They are now on the blog and there will be more recipes coming so be sure to subscribe so you don't miss any of them!
Photos from left to right: Grain Free Cinnamon Rolls, Mexican Picadillo Empanadas, Breakfast Pita Sandwiches. All made with Grain-Free Everything Dough. I love dough that is versatile, don't you?
This versatile Grain Free Everything Dough will save you lots of money and time in the kitchen! This dough can make dozens of different recipes from cinnamon rolls, empanadas, pizza to pita bread! You can't find these grain free recipes in your local super market! Make these delicious family favorites at home!
Check out our New and Improved Grain Free Everything Dough 2.0, all with exclusive new recipes including pretzels, samosas, breadsticks and more!
Grain Free Everything Dough {Dairy Free}
- Total Time: 15 minutes
Description
Grain Free Everything Dough perfect for making pizza, cinnamon rolls, pita bread, empanadas and more! Gluten Free, grain free, and dairy free! Check out the new and improved Grain Free Everything Dough 2.0 including many more recipes!
Ingredients
- 1 cup blanched almond flour
- 1 ½ cups tapioca flour plus more for dusting
- ¾ cup potato starch
- 1 teaspoon xanthan gum (Authentic Foods brand is grain-free & corn-free)
- ½ teaspoon salt
- 1 egg white
- 1 Tablespoon olive oil or palm shortening
- ½ cup warm water
- 1 Tablespoon honey
- 1 Tablespoon active dry yeast
Instructions
- In a small bowl, stir together warm water, honey and yeast. Stir well and set aside for 2-3 minutes for yeast to activate.
- In a mixing bowl, whisk together almond flour, tapioca flour, potato starch, xanthan gum and salt. Whisk until all lumps are removed.
- Mix in yeast mixture, egg white and shortening until well combined. Dough should be soft like play dough.
- Cover dough with a towel until ready to use. Can be used for making pizza, pita pockets, cinnamon rolls and hand pies.
Notes
When measuring flour, scoop the flour with a spoon and into your measuring cup. Level off excess flour. If your dough is too dry, add a bit more warm water until it is the texture of play dough.
The nutrition label below is showing for 4 servings.
- Prep Time: 15 mins
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Diana says
So excited to try this! How long does it keep in the refrigerator?
Ester Perez says
I keep the dough in the fridge up to 3 days. Bring the dough to room temperature and use hot water to soften when you are ready to use it again. It is finicky once it gets cold due to the high amount of almond flour. You may need to alternate with hot water and tapioca flour to get the consistency back. Warmly, Ester
Deb says
I don't suppose there is a substitute for xanthan gum that you know of? When I first was looking into gluten free I read that gelatin could be used, but don't know if it could with grain free or not. I haven't figured out if the reason a lot of the gluten free flours bother me is because of the xanthan gum...or for other reasons, but I'd really like to avoid xanthan gum in case it's that. I know I can do rice flour without issues, long as xanthan gum isn't in it...which is why I've wondered if it's that and not grains. The recipies I've tried that are grain free haven't bothered me either, but none of them have had xanthan gum in them. Would LOVE to try this...but don't want to have it bother me. And also I'm wondering...is this recipe the same as the one in your new ebook, or is that one different?
Ester Perez says
HI Deb,
This recipe is a bit different than my new ebook. The one in the Grain Free Everything Dough 2.0 ebook has a modified and much softer dough. My husband kept asking for me to make it softer every time I made it and I am so glad that I did because it really is a whole lot better than the original recipe! I have not experimented with gelatin in this recipe. I think if you cut the recipe in half and try it, it may work. Warmly, Ester
Deb says
Thanks! I will have to see if I can come up with the 15 bucks for the ebook then...while it's on special, was going to wait to see how I liked the dough...but guess I better try to get it anyway. Softer is always my favorite too. I also read about chia seeds being used instead of the gum...so may try that too. ;-))
Ester Perez says
Can you have guar gum? That gives similar results and is gentle on the gut for many. When you get the ebook, if for any reason you cannot make the recipe work for you, I will give you a refund. You have nothing to lose! Warmly, Ester
Deb says
Well I've never tried that, so looked it up and the page I was reading talked about people who are allergic to soy may not be able to use it...so got me to thinking, and I looked up xanthan Gum and it was the same way, so now I understand why I must be having issues with it! *roll eyes* So...I'd have to say no I can't. I'll test out some of the other things and see how they work, once I can get the ebook...which hopefully will be this week while it's on sale. Thanks for your replies!
Ester Perez says
Best of luck! I know how hard it is with food intolerances! Warmly, Ester
Deb M.. says
I forgot to let you know that I've been making this with ground chia seed instead of the gum and it works great! Course...not ever having used it with the gum, guess I can't say for sure that it's the same, but sure is good anyway! Has the texture more of pizza dough like I've been wanting...cause I've used squash and other types of things for a pizza crust, and they are good but not the right texture...which I really missed. Thanks so much for this recipe!!! (And the ebook version! )
Ester Perez says
You are welcome! So glad the ground chia seed worked for you! 🙂 Warmly, Ester
Grama says
My daughter's family was visiting recently and they also can't use xanthum gum. She had read that you can use a combination of potato starch and psyllium husk powder. I tried 1/2 tsp potato starch and 1/4 tsp psyllium husk powder in my homemade almond milk and it stayed emulsified and seemed to work great. Maybe this would help.
Ester Perez says
Hi there!
Yes, you can use psyllium husk powder in this recipe to soften the dough but I am not sure how it would work if you fully take out the xanthan gum, you would need to experiment. Also, you can replace the xanthan gum with guar gum, they give very similar results.
Warmly,
Ester
Bella says
Can it be substituted for 1:1 Bob mills gluten free flour plus xalatan gum included in the flour
Ester Perez says
HI Bella,
You can definitely use it but you will have to gradually add it in to the wet ingredients until you get the right texture, because it will not be an exact match. Let us know your results! Xoxo, Ester
Brooke says
Is there a good substitution for the potato starch?
Ester Perez says
You can use all tapioca starch if you cannot have potato starch.
JoAn says
Do you think this would work using a flax egg instead of the egg white? The dough looks fantastic.
Ester Perez says
I don't think it would work because this recipes really needs something to bind it together. Thank you!
Alexis says
I say give it a shot I have made paleo brownies successfully ( that stayed together wonderfully) with flax seed "eggs" since one of my relatives is super allergic and I wouldn't mind making this bread in the future without the egg when we have our family dinners together, technically the xantham gum works as a binding agent and so does flax seed. One might consider using some gelatin possibly if it didn't hold up. On another note I absolutely love this recipe Esther thank you for creating and posting it for us to use. Have you had anyone ask about high altitude adjustments? I am thinking... due to where I live in CO I will need to add a bit more liquid and possibly less yeast. I will have to let you know how it goes. Again love, love, love this recipe totally going to be a staple in this household from now on. I loved the taste ( it was a bit dry but this happens so often when we try something new, I constantly have to tweak recipes for our altitude overall though this recipe turned out far better than others I have tried.) I give it five stars 🙂
Ester Perez says
HI Alexis,
I am so glad that you liked the recipe! I am not familiar with the changes in the recipe for the altitude adjustments. Please feel free to add more hot water if needed to adjust if the dough is a bit too dry. It should be like a play dough. Soft enough to roll out, but not too sticky. Let us know what recipes you make with this dough! I would love to hear about your creations! Happy baking 🙂 Warmly, Ester
Beverly says
What can be substituted for the almond flour? I'm very allegic to almond anything
Ester Perez says
At the moment, I don't know of a "1 to 1" substitution for almond flour. I have a nut-free version on my to-do list! I will let you know when it's done. Warmly, Ester
Kelly says
Can this be used to make pasta noodles?
Ester Perez says
Hi Kelly, I have never tried making pasta with this. I have a wonderful grain free pasta recipe on my blog, you can use it to make fettuccini, raviolis, lasagna, etc. here is the link:https://nurturemygut.com/gluten-free-pasta.html/
Bobbi says
Did you ever develop the recipe without almond flour????
Ester Perez says
Sorry, I have not come up with that yet! But I will let you know when that is ready! Warmly,
Ester
Virginia S. says
For those needing an almond flour substitute, I'd be curious to know if cassava flour would be a good substitute?
Ester Perez says
Cassava flour will not convert 1 to 1. I am working on a nut free everything dough, can you have Bob's Red Mill gluten free flour?
Virginia S. says
I occasionally use it, but try to follow the Autoimmune Protocol eating plan, which makes it VERY challenging to create baked goods: no grains, no eggs, no nut flours, etc. This is why I'm learning to use/work with cassava, tapioca, and sweet potato flours. : )
Ester Perez says
Hi Virginia,
I completely understand. I have an AIP friendly tortilla that is delicious.
https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html/
I will work on some baking AIP friendly recipes soon! I wish you the best with your healing. Warmly, Ester
Leah says
Love this! Do you think I could keep the dry ingredients (minus active yeast) together in a mix ahead of time (per serving)? I didn't know if that would affect the bread.
Ester Perez says
Yes, I think that would work!
Darlene Mate says
Hi Ester!
Love your post. Did you ever find a nut free substitute? I'm allergic to almonds and saw that you were testing out different versions. Will be a taste tester!
Ester Perez says
HI Darlene,
Thank you! So glad you are enjoying it! I am working on a blend of pure cassava flour, potato starch and coconut flour. Can you have coconut flour? It is still in development. I will email you for testing as soon as it's ready for testing. Xoxo, Ester
CORINNE Smolizza says
I would love to be able to test out a nut free version. My husband is allergic to all nuts and I try to follow paleo bc I can't have diary and grains upset my stomach. It's so hard cooking foods from scratch so this wouldn't be great.
Ester Perez says
Hi Corinne,
Thank you for being a taste tester! I will email you when it's ready. It will be nut free and dairy free so you can both have it! Xoxo, Ester
Jill S says
OK. I am so ready to make this. Can it be frozen? And how much does it make?
Ester Perez says
Hi Jill,
I am so excited for you! Please let us know how you like it! It will make 2 medium sized pizzas or 12 empanadas. I have not tried freezing it but I think it should be fine. Just know that after it is frozen, leave it at room temperature to defrost and re-adjust the texture by adding a bit of tapioca flour. Freezing usually adds moisture into the dough so it will be a bit on the sticky side. Here is the pizza recipe: https://nurturemygut.com/grain-free-everything-pizza.html
Here is the empanada recipe: https://nurturemygut.com/grain-free-everything-empanadas-dairy-free.html
Claudia Ullmann says
Where and how in the process comes the eggwhite?
Ester Perez says
HI Claudia,
You add it with the yeast mixture and the shortening. I have updated the recipe. Thank you for noticing that! Xoxo, Ester
Krista says
I am interested in trying this recipe, but I don't do so well with potato starch (or any form of white potato). Can it be substituted with say more tapioca or maybe arrowroot instead? Or maybe sweet potato starch?
Thanks!
Krista
Ester Perez says
Hi Krista,
Yes, you can sub with tapioca flour. I just had a reader comment that she substituted the potato starch with tapioca flour and made a delicious pizza out of the dough. (She commented on a different recipe though-Paleo Tortillas 2.0) Let us know how it goes! Xoxo, Ester
Bev says
Is the 1/2 cup water the correct amount? I had to add water to get my dough to stick together. I have not used the dough yet so I cannot rate it.
Ester Perez says
Hi Bev,
Yes, the liquid is 1/2 cup warm water, 1 egg white, 1 Tablespoon olive oil and 1 T. honey. I use the scoop and pour method. If you use the measuring cup to scoop the flour out and then level off, it will measure more flour and you will need more liquid. Adding a bit more water to make the dough play dough like should be fine. I will make notes in the recipe to scoop and pour. Xoxo, Ester
Karen says
Did you know xanthan gum is made from corn and corn is a grain? But you can substitute with 1 tsp dry grass fed and finished plain gelitan.
Ester Perez says
HI Karen,
That is a great point! I did some research and found that Authentic Foods Xanthan gum is corn and grain free. I will definitely try grass fed gelatin next time I make this recipe and let you know how it goes. If it imparts the same quality, I will modify the recipe. Here is what Authentic Foods has to say about their xanthan gum: "The Authentic Foods Xanthan Gum is a high quality product that is derive from a fermentation process using the bacterium Xanthomonas campestris. This bacteria was discovered on plants found in the cabbage family. The gum is actually the cell wall surface of the bacteria that is separated by a complex enzymatic process. During the fermentation process, the bacteria is fed glucose and minerals. When completed, the mixture is pasteurized to kill the bacteria. The outer skin is then removed by a series of liquid enzyme reactions leaving the outer skin as a solid material. The gum is then wash, dried and milled to a fine powder. This xanthan gum is an excellent substitute for gluten (the protein which gives wheat flour its structure). Use it along with non-gluten containing flours to make gluten free baked goods that have a great structure and texture. Source- http://www.glutenfree-supermarket.com/p-43-xanthan-gum.aspx
Karen says
Thanks good to know, but for me, my dr said it is an irritant to the stomach and intestines. Going to try this recipe tonight...wish me luck because I love pizza and haven't had it for a very long time.? Just found out my butter was from cows that was fed grain 65 days in the winter months and it's advertised as grass fed. Bummer!
Karen says
OMG...this is the best pizza I've ever made. I substituted the olive oil with avocado oil, I substituted the xanthan gum with a slightly heavy tsp of grass fed pasture plain dry gelitan, it never said what temp or for how long but I set the temp to 425 for 17 min. For a moment I felt normal even though my autoimmune diseases I know still are there. Wow! You rock!!! Xoxo
Ps. Want to send a pic?
Ester Perez says
HI Karen,
Wow! I am SO glad that this recipe worked out with grass-fed gelatin and you enjoyed it! That is great! I can't wait to try it too with gelatin! I will test it through the different recipes. Yes, there are ways to work around our nutritional needs and still enjoy our favorite foods! I know exactly what you mean! Here is the link to the Pizza Recipe made with this dough and here is the Empanada Recipe.
Yes, please send a pic! You can upload it, tag me or Instagram or email me at [email protected] I would love to see it! Thanks!! Xoxo, Ester
Karen says
Oh and I added 2 cups tapioca flour.
Carrie says
I am excited to try this! Thank you for the recipe. Just a note on their very vague explanation of XG in case anybody else reading has a corn allergy and reacts to derivatives. It is correct, but the glucose is generally derived from corn in the form of corn syrup. Technically they can say grain free because they think the allergy protein is gone. But for corn allergic people like myself XG is a big no no. They also gloss over that it is a byproduct of the mould that grows on cabbage family veggies. Similar to how citric acid is produced (and is also generally grown using a corn medium).
Ester Perez says
Wow! Great explanation on the xanthan gum. That is very good to know for those with severe corn allergies. Thank you so much! Do you use guar gum? Would love to hear how you substitute this ingredient. So glad to hear you like the recipe! Let us know how you like it! Warmly, Ester
Roberta says
Thanks for the info on gelatin. Xanthan gum bothers me big time, and so many gluten free products have it! Desperately trying to find bread recipes without it.
Lisa says
Can you use something else for the almond flour? I have allergy to almonds
Ester Perez says
I am currently working on a nut-free version that uses cassava flour, potato flour and coconut flour. It will be an e-book version, would you like to be one of my recipe testers? Xoxo, Ester
Nico says
Hi,
I’m using your recipe for the waffles and sometimes I don’t have almond flour, so I substitute them with half sun flower seeds flour and pumpkin seeds flour. It works wonderful.
Maybe this helps the people who are intolerant to nuts.
Nico
Ester Perez says
Thank you!
elsie saw says
I don't usually post on recipes I find or make the time to comment online, but I feel strongly enough about this that it is worth my time! i followed a gluten free diet for 5 years, home making most things and cooking from scratch. I was a very healthy individual except for the reaction to gluten. Within a couple of years I started having issues with dairy, then nightshades etc etc and wondering what was going on. I am now dealing with a huge candida overgrowth in my gut and accompanying problems I believe stemming from substitutions I made with gluten free diet. Xanthan gum is a bacteria that I will never use again. Tapioca flour / potato starch is a white powder that is basically straight sugar, nutritionally void. Nuts are hard to digest unless soaked / sprouted... so by using these products it is a melting pot for high bad bacteria, low good bacteria and out of control yeast counts in your gut - the source of all kinds of thyroid / adrenal / autoimmune issues. A gluten free diet does not nuture your gut unless you substitute with healthy things. Please take care of yourself! Thank you for taking the time to read more about candida and what it really means to nuture your gut.
Ester Perez says
Hi Elsie. Yes, during a candida overgrowth, it is best to stay away from refined flours. Good for you for understanding what your body needs. I have done Body Ecology Diet and Whole30 to get candida under control and I am so much better thanks to that! I can now tolerate these grains on a special occasion but not daily. I am currently taking Digestacure to see how that helps improve my gut. Have you tried Cassava flour? I digest that very well and do not get any reaction from it. It is on the Auto-Immune Protocol. But with everything, moderation is key. Thank you so much for sharing your insights. Blessings to you. Xoxo, Ester