Question 1

How Long Can I Store This Dough in the Refrigerator?

Accepted Answer

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.

Question 2

Can I Freeze the Dough for Later Use?

Accepted Answer

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.

Question 3

Why Did My Dough Turn Out Sticky or Crumbly?

Accepted Answer

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.

Question 4

Will This Dough Work for Both Sweet and Savory Recipes?

Accepted Answer

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.

Question 5

What does adding sugar to dough do?

Accepted Answer

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.

Question 6

Is self-rising flour the same as bread flour?

Accepted Answer

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.

Question 7

What can you substitute for self-rising flour?

Accepted Answer

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.

Question 8

Why is my dough not doubling in size?

Accepted Answer

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.

Question 9

How to make self-rising flour?

Accepted Answer

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.

Question 10

How to make gluten-free dough more elastic?

Accepted Answer

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.

simple recipe

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

FOODNOURISH