How to Make Gluten Free Dough With Only 2 Ingredients (Recipe)

"Simple & Quick 2-Ingredient Gluten-Free Dough Recipe"

BySally Prosser Posted on
Freshly made dough ball, dusted with flour, surrounded by measuring cups, bowls, and wheat stalks, ready for baking.

Making gluten-free dough doesn’t have to be complicated. In fact, I found a super easy way to do it with just two basic ingredients that are probably sitting in your kitchen right now. Since I know firsthand how hard it can be to avoid gluten, I wanted to pass along this simple recipe.

The best part is that you can use this dough for all sorts of things – bread, pizza, or even pastries. And honestly, if you’ve been missing regular baked goods while sticking to your gluten-free diet, this recipe is going to make your day.

So, let me walk you through how these two ingredients work together to make something pretty amazing.

Gluten Free Dough With 2 Ingredients Recipe

This super easy gluten-free dough that uses just 2 ingredients. You can use it for all sorts of things – pizza, flatbreads, you name it.

And the best part? It’s actually chewy, just like regular dough made with wheat. Look, it only takes about 15 minutes to make, and it’s enough to feed 4-6 people.

Equipment

AmountEquipmentNotes
1Large mixing bowlYou’ll need one that holds at least 4 quarts
1Measuring cupsThese are essential for your dry ingredients
1Stand mixer or hand mixerMake sure it comes with a dough hook
1Rolling pinBest to use a non-stick or silicone-coated one
2Baking sheetsAny regular-sized ones will do
1Silicone baking mat or parchment paperThis goes on your baking sheets
1Plastic wrapYou’ll use this to keep your dough fresh
1Bench scraperPerfect for cutting and portioning your dough

Ingredients

  • 2 cups (250g) of self-rising gluten-free flour
  • 1.5 cups (360g) of Greek yogurt (it’s best to use full-fat)

How to Make

Making the Dough:

  1. First, put your Greek yogurt and gluten-free flour into a large mixing bowl.
  2. Then, combine these ingredients using a spatula until they’re roughly mixed.
  3. Next, get in there with your hands and work everything into a ball of dough.
  4. Keep kneading for about 2-3 minutes until it feels smooth and stretchy.

Resting and Preparation:

  1. Wrap the dough ball in plastic wrap.
  2. Now, let it sit at room temperature for 15 minutes.
  3. While you’re waiting, sprinkle some gluten-free flour on your counter.
  4. Once rested, put the dough on your floured surface.
  5. Then, cut the dough into 4 equal pieces.

Shaping the Dough:

  1. Roll each piece into a ball shape.
  2. Then, flatten each ball with your palm.
  3. Using a rolling pin, roll each piece until it’s about 1/4 inch thick.
  4. Finally, shape the dough however your recipe needs it.

Storage (if not using right away):

  1. Layer your shaped dough between sheets of parchment paper.
  2. Pop it into an airtight container.
  3. You can keep it in the fridge for up to 24 hours.
  4. Just remember to let it warm up to room temperature before using.

Recipe Notes

  • Mix everything just until it comes together – too much mixing makes the dough tough.
  • The ingredients work better when they’re at room temperature.
  • For best results, weigh your ingredients instead of using measuring cups.
  • Remember to cover the dough with plastic wrap or a damp cloth so it doesn’t dry out.
  • If you’re freezing some for later, wrap each portion in plastic and pop them in a freezer bag.
  • When you want to use frozen dough, let it thaw in the fridge overnight.
  • To check if the dough is ready, press it gently with your finger – it should make a small dent that slowly bounces back.

Nutritional Facts

Looking for a simple gluten-free dough? This recipe uses just 2 ingredients and works well for anyone who can’t eat gluten or has celiac disease. While it doesn’t pack as much protein as regular wheat dough, it’s still packed with healthy complex carbs. Plus, since it’s naturally dairy-free, you can easily adjust it to fit other dietary needs.

Nutritional Facts (per serving – 1/4 cup)

NutrientAmount% Daily Value
Calories120–
Total Fat0.5g1%
Saturated Fat0g0%
Trans Fat0g–
Cholesterol0mg0%
Sodium5mg0%
Total Carbohydrates28g10%
Dietary Fiber2g7%
Total Sugars0g–
Added Sugars0g0%
Protein2g4%
Vitamin D0mcg0%
Calcium20mg2%
Iron0.8mg4%
Potassium45mg1%

 

Frequently Asked Questions

Well, you can keep this gluten-free dough in the fridge for about 3 days if you put it in a container that’s completely sealed. But honestly, it’s better to use it within a day since that’s when it’ll be at its freshest.

You can definitely freeze this dough – it keeps well for up to 3 months. First, wrap it up tightly in plastic wrap, then pop it into a freezer bag. When you’re ready to use it, just move it to your fridge and let it thaw overnight.

Well, let me help you with that dough issue. If it’s sticky, you probably added too much liquid, and if it’s crumbly, you likely didn’t use enough. The key is to make small adjustments – just add a bit more flour or liquid at a time until the dough feels just right in your hands.

Yes, this dough is really flexible – you can use it for both sweet and savory dishes. The key is to change up what you add to it. When making something sweet, just mix in your favorite natural sweeteners. If you’re going savory instead, then go ahead and throw in some herbs and spices to match your recipe.

Adding sugar to dough helps feed the yeast, making it grow and multiply faster. This makes the dough rise more quickly and gives it a lighter texture. Sugar also adds flavor and tenderness to the dough.

No, self-rising flour and bread flour are not the same. Self-rising flour already has baking powder and salt added to it, which helps it rise and gives it flavor. Bread flour, on the other hand, is just plain flour that needs yeast, salt, and other ingredients to make it rise.

If you don’t have self-rising flour, you can make your own by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. You can also use all-purpose flour with yeast, but you’ll need to add more ingredients and let it rise for a longer time.

There are a few reasons why your dough might not be doubling in size. Maybe your yeast is old or not active, or your dough is too cold or too hot. Maybe you didn’t let it rise for long enough, or you overmixed the dough. Check your ingredients and try again, and see if that makes a difference.

To make self-rising flour, simply mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. You can store this mixture in an airtight container and use it whenever you need self-rising flour.

Gluten-free dough can be tricky to work with because it doesn’t have the same elasticity as regular dough. To make it more elastic, try adding xanthan gum or guar gum, which can help hold the dough together. You can also try using a combination of different gluten-free flours, like rice flour, almond flour, and coconut flour, to get the right texture.

Final Thoughts

Making gluten-free bread might look tricky at first, but once you get the hang of it and use the right stuff, you’ll be baking tasty bread at home easily.

You know, when it comes to special diets, it’s worth trying different gluten-free flour mixes until you find what works best for you. Just make sure you keep your gluten-free dough in a good spot and double-check those labels to make sure everything’s actually gluten-free.

Well, I think this recipe shows that gluten-free baking doesn’t have to be complicated – it can actually be quite fun. What do you think?

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Sally Prosser

Sally Prosser is a passionate food blogger and digital creator based in Dartmoor, Devon, UK. She founded her blog, My Custard Pie, in 2010, where she shares her love for good food made from fresh, seasonal ingredients. Having lived in the Middle East for over two decades, Sally combines her culinary experiences with insights into food culture and sustainability. Her work includes collaborating with brands and advising on digital strategies for artisan food companies.

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