Gluten Free Yeast Dough – Basic Recipe
Using yeast dough can frighten many, but this does not need to be the case! It is true that yeast dough is delicate, requires much patience and observance to get it right. However, if you simply follow our recipe carefully, you will be able to have a delicious yeast dough made out of gluten free flour.
Step by step instructions
If you are using fresh yeast, prepare a pre-dough first. The yeast can develop as much as possible and the dough becomes soft, elastic and voluminous.
In order to make your pre-dough, mix the yeast previously dissolved in water or milk with some gluten free flour.
- Add the remaining ingredients (e.g. raisins) and knead the mixture for 5 minutes until the dough becomes smooth and fine-pored.
- The dough is now ready to be used for different types of pastries, such as yeast dough snails, yeast plaits and yeast cakes.
- Leave the dough in a bowl for approximately one hour, covered with a damp cloth. Place in a warm spot (approx. 30°C).
- In order to get a golden brown crust, coat the surface with milk or a whisked egg before baking.
Checklist: When the yeast dough turns into a problem
What are you supposed to do if the gluten free yeast dough does not rise, rises too little or even sinks after having been baked? Check the following:
- Was the yeast fresh enough?
- Have you used too much or too little yeast?
- Was the liquid too hot or too cold?
- Have you kneaded the dough too much or too little?
- Was the room temperature correct while the dough was rising?
- Was the yeast dough exposed to a draft?
- Was the baking temperature too low?
Small changes can have a big impact.
And now you’re free to use yeast dough in whichever way you want: cinnamon buns, yeast plaits, doughnuts, bagels, plum cakes, bread rolls – to name a few! We wish you happy baking and much success!