This isn’t exactly a new recipe and there’s a chance you’ve made it before. A while back, I realized that the dough I created for my chicken and dumplings recipe was versatile enough to use for other recipes as well. I made my chicken and dumplings this weekend and decided to photograph the dough and make it a recipe on it’s own. That way, I can reference this post while writing future recipes and you can experiment with using it in your own recipes. Something tells me a versatile gluten, grain, and dairy free paleo dough could be pretty handy for a lot of people!… ok, a small group of people.
I know making your own dough from scratch seems like a lot of work but it’s really not. Especially compared to conventional dough where you have to proof the yeast, let the dough rise, and all that other fancy Betty Crocker stuff that nobody has time for. Ok, so I do make time for those things occasionally but sometimes you have to prioritize time for yourself and your hobbies. And food.
Anyways, the quick, no-mess version of this recipe is to just mix it all in a medium dishwasher safe mixing bowl. If you’re going to roll the dough out, lay down parchment paper and stick it to the counter with painters tape, then dust the paper and rolling pin with tapioca starch. It’s really not bad at all!
This dough is very sensitive to moisture. Only add water a small amount at a time. If the dough feels slightly “tacky”, then the moisture level is perfect because it will pick up more starch when you roll it out.
Because of it’s sensitivity to moisture, I would avoid using it in recipes that contain a lot of wet ingredients before baking. It holds up great to pizza sauces and such once it has been baked.
I don’t know what starches can be substituted for tapioca starch so I’d recommend sticking with that. I’ve attempted replacing it with potato starch but the dough cracked too easily.
When baking, note that the dough will not brown. It cooks very quickly due to the low moisture content and if it starts to brown, it will likely be overbaked and hard. See the below recipes to get an idea of an appropriate baking time/temperature for your recipe and do the “toothpick check” for doneness earlier than you think.
Although this dough is “multi-purpose”, it is definitely not “all purpose”. The dough turns out soft and fluffy like bread with a thin, flaky crust so things like biscuits, bread, bagels, cinnamon rolls, etc work great. Things like spring roll wrappers, noodles, flaky pastries that use things like puff pastry or phyllo dough, and flaky pie crusts likely won’t work (although I’ve had many readers tell me it makes a great pie crust but I haven’t tried this for myself yet).
If you need some inspiration of what to make with this dough, here’s a list of all the recipes I’ve used it in so far:
Chicken and Dumplings
Fried Tuna Melt Pocket Sandwiches
Pumpkin Cinnamon Rolls
Apple Cinnamon Rolls
Soft Crust Cheesesteak Pizza
New 12/31/2015: Taco Ring
New 2/12/2016: Thin Crust Sicilian Pizza
New 4/12/2016: Calzone Rolls
New 4/25/2016: Everyday Bread on Posh Paleo
New 7/8/2016: Biscuits and Gravy
New 2/22/2017: Breakfast Burgers with Coffee Gravy
New 3/1/2017: Chewy, Yeast Free Bagels
New 9/13/2018: Onion Sesame Bagel Dogs
New 9/23/2018: Cinnamon Roll Breakfast Cheesecake
If you make your own recipe using this dough, let me know about it! I’d love to know what else it can be used for.
- Mix together tapioca starch, almond flour, baking powder, and salt with a fork to work out any clumps.
- Make a dent in the center of the mixture and add the eggs to it.
- Continue mixing with a fork or biscuit cutter until the mixture starts to form small clumps of dough.
- At this point, knead the dough with your hands until you get a single smooth ball of dough. If needed, add water 1/2 tablespoon at a time. It’s very easy to overdo the water so don’t add too much.
- Use dough in a recipe of your choice.