BreadFebruary-March 2012

Gluten-Free Master Dough

Gluten-Free Master Dough

Photo by Oksana Charla.

This gluten-free recipe makes enough for two 12-inch pizzas, six pizza pockets or one large focaccia. I often use it to make one pizza and 3 pizza pockets. No need to let the dough rise; it puffs up nicely in the oven.

2½ cups gluten-free high-protein flour blend of choice
½ cup millet flour
1 tablespoon xanthan gum
1 teaspoon salt
2 teaspoons chopped dry or 1 tablespoon chopped fresh rosemary, optional
5 teaspoons instant active dry yeast
1⅓ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cider vinegar

1. Preheat oven to 450° F. If using a pizza stone, place it on the lowest rack before preheating the oven. Do this 30 to 60 minutes ahead so the stone is very hot. If you’re not using a stone, it’s not necessary to preheat the oven for an extended period of time.

2. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the high-protein blend, millet flour, xanthan gum, salt and rosemary, if used. Blend well. Add the yeast and blend.

3. In a small bowl, combine water, oil, honey and vinegar. Add to dry ingredients.

4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.

Comments (15)

There are no baking instructions. How long does it stay in the oven? Do you bake first and then add toppings or just cook everything at once?

Posted by: DianeMC | July 22, 2014 4:37 PM    Report this comment

I have been using this recipe since it came out in the magazine and we love it! In fact, our friends with whom we have been making homemade pizzas together for a couple of years, prefer this recipe over regular dough! I do substitute flax seed for half of the millet and we prefer that. Using parchment paper on the pizza stones makes it so easy to get the pizza off the stone, no matter what kind of dough you make.

Posted by: Donna G | November 13, 2012 1:45 PM    Report this comment

Thank you for checking - I'll look back in a couple of days. Joni

Posted by: Joni K | July 12, 2012 10:28 AM    Report this comment

HI - I'm not only allergic to gluten and wheat but also yeast. This recipe looks good - but do you know how it will turn out if I leave the yeast out? I do realize it doesn't rise without yeast ! Do you know of any other yeast free recipe? Thanks much Joni

Posted by: Joni K | July 11, 2012 11:01 AM    Report this comment

Hi "New to site" - this is a recipe for pizza dough, not for bread. It is the master dough used for pizza by Beth Hillson or Focaccia by Beth Hillson. So once it is made you'd look at those recipes to determine how to proceed. For bread recipes we suggest you search on the word "bread", not on the word "dough". Good luck.

Posted by: LW Moderator | March 10, 2012 7:47 AM    Report this comment

i am new to your site...trying to print off Gluten-free master dough....i think you forgot to finis it...ends with #4 or until dough thickrns...then nothing??????..need a REAL GOOD BREAD THAT IS EASY TO MAKE...WILL BE LOOKING AT OTHER WEB SITES...

Posted by: joyce p | March 9, 2012 12:37 PM    Report this comment

For just getting started:

I recommend doing a web search for King Arthur's gluten-free bread recipe (might be called basic sandwich bread, I forget). That's more basic, requires just one box, one yeast packet, & liquid ingredients, unless you want to add xanthan gum (see below for why you might skip it at first).

Without a blender:

If you don't have really strong forearms, leave out the xanthan gum. The resulting bread will be flatter (won't look as much like the wheat version), but it will be easy to mix by hand. The more guar or xanthan gum you add, the stiffer the dough gets... more like spackling compound, if that helps.

Posted by: low-maintenance GFCFSF | March 5, 2012 10:41 PM    Report this comment

To new to GF baking: this is a pizza dough that can be used to make focaccia. If you have NEVER baked gluten free, you might want to try a mix first. But yes, it takes a combination of other grain flours plus starches to get an approximation of the baking properties of wheat.

Posted by: Elgie | February 23, 2012 8:43 PM    Report this comment

I'm new to this gluten free--do I have to buy ALL of these ingredients to bake bread????

Posted by: Unknown | February 23, 2012 9:59 AM    Report this comment

Did you try typing "bread" in the search box? After that, try "bread machine". Lots and lots of bread recipes on this site. Also a bread ebook available quite reasonably.

Posted by: Elgie | February 21, 2012 5:24 PM    Report this comment

Can anyone help me -and I'm sure anyone else that will read this...?? Why can't I find a recipe for bread here? Even a simple bread beyond this focaccia! The recipe on this site has one for Oatmeal Maple but I'm left here with a couple different types of flours to add with no mention of your GF flour blends or workarounds to use such a blend. I have made two different flour blends (via the Substitutions link) either for cakes or for leavening -"Bread!" but I'm still left with no recipe I can use. Selecting the Breads link gives me nothing, no links or choices beyond focaccia. Your link for French bread -which is what Ild esp LOVE to make still doesn't open to a recipe...! PLEASE CAN YOU HELP ME? I'm new to finding myself Celiac and desp for some real breads. A bread machine recipe even to just to use the dough function will work..

Posted by: Unknown | February 21, 2012 12:56 PM    Report this comment

After your dough has thickened, proceed with the Pizza or Focaccia Recipes. "Pizza with Gourmet Flair" or "Red Grape Focaccia". Go to to watch the video. It's a great help. Good luck.

Posted by: LW Moderator | January 6, 2012 12:25 PM    Report this comment

4. Beat at medium-high speed for 3 to 5 minutes or until the dough thickens.

And then what?

Posted by: Karen S | January 6, 2012 10:53 AM    Report this comment

Our Food Editor says you might try a heavy-duty hand held mixer or mix it by hand. It will take a lot of mixing by hand but it should work. Good luck!

Posted by: LW Moderator | January 5, 2012 3:20 PM    Report this comment

any suggestions if you dont have this type of blender??

Posted by: erin s | January 4, 2012 1:47 PM    Report this comment

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