Gluten-Free Crazy Dough – make one miracle dough, keep it in your fridge and use it for anything you like: pizza, bread, dinner rolls, cinnamon rolls, garlic knots, pretzels, focaccia, etc.
Ever since I published a recipe for Crazy Dough for Everything for the first time in June 2014, I’ve been receiving all kinds of questions about its variations for different diets. The most often ones are for Vegan Crazy Dough, which I published in November 2014, and Gluten-Free Crazy Dough.
If you’re not already familiar with it, Crazy Dough is a type of dough that you make, put in a plastic bag and keep in your fridge for up to 3 days. You can use it for anything you like: pizza, dinner rolls, cinnamon rolls, garlic knots, pretzels, focaccia, bread, etc. That dough can be frozen as well, and used afterwards. You need to thaw it and use it in the same way as fresh dough.
I’m not an expert in gluten-free cooking or baking. That is why I experimented a little to make this recipe.
I bought gluten-free bread flour mixture from Gerble. Its ingredients are: cornstarch, soy flour, guar gum and soy lecithin. Because cornstarch is so light, the volume of this flour is larger than that of all-purpose flour. I measured 9 1/2 cups gluten-free flour in 1 kg / 2 lb, while there were only 6 3/4 cup all-purpose flour in 1 kg / 2 lb. I also needed to use more liquid then for regular or Vegan Crazy Dough. The finished Gluten-free Crazy Dough was much more sticky than the one made with all-purpose flour, probably because of guar gum.
To help you to easily convert between Fresh Yeast, Active Dry Yeast,
Instant Yeast, Dry Cake Yeast and Fresh Cake Yeast,
I made this Yeast Conversion Chart
based on my own experiments.
This video shows how to make regular Crazy Dough. Just replace the ingredients in the video with ingredients for Gluten-Free Crazy Dough from the recipe below.
A QUESTION for my readers who successfully made Gluten-Free Crazy Dough: What type of GF flour did you use?
Some of the readers’ answers:
- I used 4 bags of Trader Joe’s GF flour, and the dough went crazy, in a good way. We had bread sticks.
- Bob’s Red Mill 1&1 flour blend, weighed it according to the recipe, adding about 1/2 cup of cornstarch as part of the total weight.
- I cut the recipe in half, used Wendel’s gluten free flour mix which does not contain guar or xanthan gum so I added some xanthan gum to the recipe and used about 3/4 cup less flour than called for.
- 2 1/2 cups milk lukewarm
- 2 tsp sugar
- 80 g fresh yeast or 4 tsp active dry yeast or 4 tsp instant yeast
- 9 1/2 cups gluten-free flour* (1 kg)
- 3 tsp gluten-free baking powder
- 3 tsp salt
- 1 1/2 cup plain yogurt
- 2 whole eggs
Combine lukewarm milk with sugar and yeast. Let stand in a warm room until yeast activates, about 10-15 minutes.
Transfer yeast mixture to a mixing bowl and add all other ingredients. Mix well until you get a soft dough, similar to pizza dough (add more milk or water if necessary).
You can start using Gluten-Free Crazy Dough immediately. Shape it any way you like, wait a little bit (about 15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven.
*I get a lot of questions about type of GF flour that works well in this recipe. My readers have told me they had success with: Trader Joe’s GF flour, Bob’s Red Mill 1&1 flour blend and Wendel’s gluten free flour mix.
Recipes using Crazy Dough: