Dough Delicious

This is the Dough Delicious recipe I use most often to a “batch” of all purpose base to many of my pastry recipes. I mix it up with the wet ingredients and keep it around in the fridge for when any one suddenly has the urge for rolls, flat breads, pie crust, crackers biscuits and more. Some of the recipes this dough ends up in require additional liquid and/or oil, spices, etc. to get the desired result but I will share those modification within the recipe. You may now order DRY mixes to create your doughy goodies by click the “Order Now” button here and again below the recipe>>

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Dough Delicious used for Imbottitos Frittos (ham & Swiss)

3 C tapioca flour
1 C coconut flour
1 and 1/2 C water
1/3 C fat/oil
2 eggs beaten
1 to 2 TB apple cider vinegar
1 ts baking soda
1 ts cream of tartar
1 ts salt

Method:
1. Sift of whisk coconut flour, baking soda and tapioca flour and salt in a medium sized bowl.
2. Boil 2 C of water in a small pot.
3. Measure 1 and 1/2 C water with your measuring cup and pour into flour mixture along with the eggs and oil then mix well with your hands, spatula or stand mixer.
4. Allow to cool for about 5 minutes while you do 20 slow motion alternating side lunges.

You want your dough to be soft to the touch and hold together well. Add water 1 TB at a time if dough is too dry cooling.

Tip: The thinner you roll this the cooler you want your dough to be. If its too warm it gets hard to handle so don’t hesitate to stick it in the fridge for a few minutes between batches. Use one long piece of parchment or wax paper to roll the dough on and another to prevent sticking to the rolling pin.

This is great as is, rolled to 1/4 in thin (or less) cut into shapes and fried in a pan with a little oil. If you like it deep fried, you can do that as well. Can you say, “Hello, elephant ears!” State Fair style? 😉

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4 thoughts on “Dough Delicious

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