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 1/2 cups tapioca flour plus more for dusting
- 3/4 cup potato starch
- 1 teaspoon xanthan gum (Authentic Foods brand is grain-free & corn-free)
- 1/2 teaspoon salt
- 1 egg white
- 1 Tablespoon olive oil or palm shortening
- 1/2 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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I’m wondering if I can use corn starch in place of the tapioca starch. I can’t use either tapioca or arrowroot starch.
Thank you.
No, I do not recommend.
Hi Ester – I am excited to try making your Grain Free Everything Dough, however, I am hoping to be able to make this or your 2.0 version as sandwich rolls & buns, will either of these recipes work for this purpose or do you have a recipe for great GF rolls & buns?
Hi Kristina,
This recipe works best as Pita Bread or a Flatbread Sandwich. You can use a panini press to make the flatbread.
It will not puff up for a roll or bun.
I do not have a GF Bread Roll recipe at the moment.
Warmly,
Ester
Hi, Just a little confused about the servings. If this makes 2 pizzas, is each serving 2 slices, with each pizza cut in 4? And how many carbs are there per slice?
Thanks, Cheryl
Hi Cheryl,
Yes, each serving is 2 small slices. The Grain Free Dough without the toppings is 26 grams per slice. So the additional carbs will depend on the type of sauce you use plus toppings.
I hope this helps. It is not a low carb pizza, but it is absolutely delicious!
Warmly,
Ester
Hi Ester I was wondering if I could make this dough, but turn it into pretzel hot dog buns?
Hi Anita,
I have made pretzels with my Grain Free Everything 2.0 Dough which is a bit softer. I think this would work with this recipe too. Bake the pretzels at 375 for 20 minutes. If you want to try the upgraded dough, here is the link: https://shop.nurturemygut.com/products/grain-free-everything-dough
Warmly,
Ester
This recipe sounds luke the holy grail of grain free yeast dough – thank you? Could I substitute a different flour for the almond?
Hi Eva,
I have not used a different substitution.
Warmly,
Ester
do you have a dinner roll recipe? thanks
I have some Flakey Paleo Biscuits. Here is the link: https://nurturemygut.com/flakey-paleo-biscuits.html/
What can I use in place of potato starch?
Once made can I wrap them up individually and freeze?
Thank you!
Hi Becky,
The purpose of the potato starch is to make the dough soft. If you cannot use it due to allergy, you can use tapioca flour. If you can tolerate coconut flour, I suggest you add a teaspoon to replace the softness that the potato starch offers.
I do not have freezing instructions on this dough. We finish the recipes so fast it never makes it to the freezer!
Warmly,
Ester
I can not use xanthum gum flour. can I substitute with tapioca flour? I’ve recently went on the AIP diet due to severe reactions. I now have tigernut, almond fine ground, brown rice and tapioca flours. Will these 4 work? I hesitate to buy more flours until these are used.
Hi Roni,
I am sorry to hear that you are having severe reactions. That is always a big challenge. I think you can definitely come up with a dough using your flours but it will be a completely new recipe with different amounts. Brown rice flour tends to absorb a lot more liquid so this recipe will probably now work out exactly as the original recipe.
If you play with the amounts and add some psyllium husk, I think you can make a pretty decent dough.
Best of luck!
Warmly,
Ester
Is there a substitute for potato starch?
Hi Sandy,
Others have successfully used arrowroot as a substitute. Happy Baking!
Warmly,
Ester
Hello, I am interested in trying this recipe. Can I use it to make fry-bread? Basically, you put the dough in oil and it floats to the top when it is done. Also, can this dough be frozen or refrigerated for long periods of time? Thank you in advance!
HI Kendara,
I have never made fry bread with this recipe. I have made fried donut holes with the Grain Free Everything Dough 2.0 which comes out wonderfully so I am pretty sure that dough would work.
I prefer not to freeze this dough. But if you do, you need to let it defrost at room temperature and soften with hot water and add tapioca flour till you get the right consistency again. This dough works best when it is warm.
The almond flour in the dough causes this dough to get stiff once it is chilled. So you want to add hot water to soften if it is refrigerated.
I hope that answers your question.
Warmly,
Ester
I’m allergic to almonds- what would be a good substitute?
Unfortunately, I do not have a substitute for blanched almond flour in this recipe. I am going to work on a regular gluten-free everything dough in the near future. I will keep you posted when I get that up on the blog. Warmly, Ester
I am also not able to eat almonds- looking forward to your updated recipe
I’ve made this with cashew flour and it has turned out wonderfully!
That is great to know! So glad it worked for you!
Warmly,
Ester
Hi Ester,
I am so anxious to try this recipe. I would need to substitute a sweetener for the honey as I am allergic to honey. Do you have any suggestions?
Hi Laura,
You can replace the honey with 1 Tablespoon of cane sugar and 1 of Tablespoon water to compensate for the loss in liquid. Another option is to replace the honey with 1 Tablespoon of clear agave nectar.
Warmly,
Ester
My family and I routinely use sunflower seed flower in place of almond flour in recipes. I buy the seeds in bulk and grind them in a coffee grinder. It’s a super quick process! Works just like almond flour. The caveat is sunflower seeds react with baking soda and can turn your baked goods green but if you add a teaspoon of vinegar or acid it will counteract this effect. I made these waffles today using sunflower seed flower and they came out perfect! And no reaction as the recipe calls for baking powder. Good luck!
Wow! I am so glad that the recipe worked for you with sunflower seed flour! That is amazing! Thanks for sharing your substitutions with us! So glad you enjoyed the recipe!
Warmly,
Ester
Thank you for sharing this recipe! I’m wondering if you ended up doing the nut free version with cassava you mentioned in comments above. (We are okay with nuts, so can use this one if not) Also wondering, if I wanted to make this more like a sweet dough versus bread dough, if you have any recommendations. I am looking for both regular bread dough and sweet dough. Thanks!
The Grain Free Everything Dough is used as a pizza dough. You can add honey or sweetener to it to make some fun recipes. I just would not recommend making bread with it. I have a Paleo Bread Recipe that is delcious. https://nurturemygut.com/perfect-paleo-bread.html/
I don’t have the cassava version up yet! I will work on that!
Warmly,
Ester
I have a question about this version of dough or even the 2.0 version before I purchase the E-book. We plan on using a high temp 800F pizza oven, would this dough handle that? It typically takes pizza dough 90 seconds or so to cook through in a high temp pizza oven but I’m concerned about transferring it from the paddle to the oven and then it not handling the heat well? Hubs really wants us to find a great grain free dough that can handle his new pizza oven.
Hi Sara,
I am not sure if the dough can handle the pizza oven. This would be wonderful if it works. I suggest dividing the dough into thirds and making a mini pizza of the Grain Free Everything Dough recipe. If it does not work, you did not ruin all of the dough. You can just bake the remainder in your regular oven. If you like this recipe and it can handle the heat, then you can go ahead and purchase the 2.0 ebook. It has a full money back guarantee so you have nothing to lose. I wish you the best of luck! Warmly, Ester
What do you think would work as an egg replacement to make it vegan?
I was thinking chickpea flour and water mixture or maybe a flax egg, I guess I will have to experiment.
I don’t think an egg replacement would work in this recipe since the base for this is blanched almond flour and starchy flours. I feel an egg really holds this dough together. I think you may have better luck with replacing the egg in my Ultimate Gluten Free Pie Crust to make empanadas, etc. https://nurturemygut.com/ultimate-gluten-free-flakey-pie-crust-recipe.html/
Also, my Gluten Free Tortillas are all egg free.
https://nurturemygut.com/category/tortillas/
Keep us posted with your results.
Warmly,
Ester
new to gluten-free baking. What is it in this recipe that is so calorie-laden? Surprised that it only makes 4 servings and so many calories in a serving.
Hi Tami,
It is the tapioca flour and potato starch that is high in calories and carbs.
Warmly,
Ester
Didn’t you have a strawberry shortcake recipe made with the everything dough? I purchased your e-book and it is not in there. I LOVE the everything dough, by the way. 🙂
Hi Kathy,
The Strawberry Breakfast Cake is in the 10 Delicious Paleo Breakfast Ebook. I am so glad that you are enjoying the Grain Free Everything Dough ebook. I will email you the ebook now. Warmly, Ester