This Gluten-Free Miracle Dough is certainly a miracle!
Today’s recipe is a must-make and an all-around multi-purpose dough that can be used a million different ways!
A couple weeks back, I was wondering if I could use my delicious Gluten-Free Linzer Cookie Dough to make other gluten-free desserts. A few weeks went by, and I finally decided to whip up another batch of dough and try using it to make all other kinds of desserts- such as hamantaschen, rugelach, strudels, and more. Turn out, it worked. Not only did it work, but each dessert tasted amazing! I will be sharing a bunch of those delicious recipes throughout the next couple of weeks, but for today, I’m going to teach you how to make this basic recipe for my Gluten-Free Miracle Dough.
This gluten-free miracle dough has a similar texture to a sugar cookie dough when made into hamantaschen and sugar cookies, and somehow the texture changes when it’s turned into rugelach or a strudel. It is truly magical! I really believe that this dough will change your gluten-free baking. You see, many gluten-free cookie dough recipes are made using only one kind of gluten-free flour mix which is ok, but the texture and flavor is by no means out-of-this-world. People will say, “oh, it’s good, but it tastes gluten-free…”
Now, these cookies have 3 different kinds of gluten-free flours: almond flour, Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour, and Tapioca Starch.
In my opinion, a combo of 3 gluten-free flours makes a fantastic, non-gluten-free tasting, 100% times tastier, gluten-free cookie.
I actually learned this concept of using 3 flours from Dana at www.minimalistbaker.com. She also recommends using a combination of flours when baking gluten-free desserts.
This gluten-free miracle dough has become my new favorite dough to work with. I’m obsessed with testing out new recipes with it. Here’s why I’m calling this my new favorite dough:
- The dough is so easy to make, just like a sugar cookie dough
- It’s not very healthy -Don’t get me wrong, I love healthy recipe, but sometimes you’ve got to add some vegan butter to make the real-deal product 😉
- It’s a multi-purpose dough
- It rolls out nicely
- Has a great texture and crumb
- The flavor is amazing! You’d never guess that there is almond flour in it.
When I first made the dough, I started by making a few changes to my Linzer Cookie Dough. I reduced the sugar and added a pinch of salt. It worked perfectly!
Once the dough is made, there are two crucial steps.
- Refrigerate the dough for at least 1 hour.
- Roll the dough out between two pieces of plastic wrap. I promise you, this will save your baking life!
Why is it so important to chill the dough?
By chilling the dough, you’re allowing the butter to firm up, so you can roll out the dough. If the dough isn’t chilled, the dough will be soft and mushy and become a huge globby mess.
Why roll the dough between two pieces of plastic wrap?
You want to add as little flour possible to the dough when rolling it out. The less flour added to the dough, the better the texture will be once it’s baked. By using plastic wrap, you alleviate the issue of the dough sticking the rolling pin/counter, which results in you using way less flour.
With those last two pieces of advice, I challenge you to make this dough recipe this week and use it to make my wonderful Gluten-Free Hamantaschen.Print
Gluten-Free Miracle Dough
- 1 cup almond flour
- 1 1/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour *
- 1/4 cup tapioca starch *
- 1/2 teaspoon baking powder
- Pinch salt
- 3/4 cup vegan/soy free buttery sticks, softened at room temperature
- 1/2 cup granulated sugar (I used organic sugar)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- In a medium bowl, whisk together the almond flour, gluten-free flour, tapioca starch, baking powder, and salt. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment (or in a bowl with a handheld mixer) beat the butter on medium speed with the sugar for 3 minutes.
- Next, add the egg and vanilla extract. Beat on medium-low speed until combined.
- Add the dry ingredient mixture to the butter-egg mixture.
- Mix on low speed until all the flour is incorporated, then up the speed to medium until a dough forms (about 1 minute). The dough mixture will be thick but very sticky, which is exactly what you want.
- Wrap the dough in plastic wrap and chill in the fridge for 1 hour.