Let’s take a look at a very, very basic gluten-free vegan dough recipe. Baking gluten-free is a little bit different than baking with a gluten dough. Usually the gluten-free flour mixes absorb and keep on absorbing water (which means they tend to dry out and crack quicker when baking). This is ok though, the end result is still very edible! This dough can be used for many things, so I will just share my basic recipe. We have many different ways we make dough, some with herbs and spices, some with vegetables in them and so on. We will share many of these recipes over time but today it’s going to be the most basic of them all. It’s good to keep it simple as you learn how to work with gluten-free vegan dough.
I choose to mix the first part of my recipe in a blender (I use a Vitamix) to warm the water and really make the flax seeds smooth. If you do not own a blender or wish to take a more traditional approach, you can heat the water separately (make sure not to get it too hot because it will kill the yeast, it certainly does not need to be boiling by any means!) Also, for a smooth dough, it’s best to make sure your flax seeds are smashed or ground into a very fine powder. Ok, let’s get started.
In a large bowl or blender add:
- 1 1/2 cups (300 ml) of water or warm water if using a mixing bowl
- 2 Tablespoons of olive oil
- 2 Tablespoons of ground flax seeds (this is your egg replacement)
- 1 1/2 teaspoons of sea salt
- 2 teaspoons of sugar
Once the water is warm (if it’s too hot for your finger than it is too hot for the yeast!) you will add:
- 2 teaspoons of organic, gluten-free baking yeast
Whisk the yeast in until smooth. Let this mixture sit for about 5 minutes.
- 3 1/2 cups of gluten-free all purpose flour
Mix this together until flour cannot be seen at all anymore. I wear kitchen gloves and do this by hand but do what you are comfortable doing. The end result should be a dough! Pretty simple!