{"id":124,"date":"2016-04-04T01:29:00","date_gmt":"2016-04-04T01:29:00","guid":{"rendered":"https:\/\/mrmatera.com\/index.php\/2016\/04\/04\/2016-04-04-gluten-free-crazy-dough\/"},"modified":"2022-02-26T22:12:22","modified_gmt":"2022-02-26T22:12:22","slug":"2016-04-04-gluten-free-crazy-dough","status":"publish","type":"post","link":"https:\/\/mrmatera.com\/2016-04-04-gluten-free-crazy-dough\/","title":{"rendered":"GLUTEN-FREE CRAZY DOUGH"},"content":{"rendered":"
This recipe comes from Kitchen Nostalgia<\/a> and is a great recipe for the Gluten Free Kitchen. This dough is seriously good for just about anything you can think of. My personal fav\u00a0is to use it for pizza dough. I first roll it out and then bake it for a few minutes. Then I add toppings and bake some more… It turns out crazy good! Check out more recipes from Kitchen Nostalgia<\/a>!<\/div>\n
<\/div>\n
INGREDIENTS<\/strong><\/div>\n

2\u00bd cups milk, lukewarm
\n2 tsp sugar
\n80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
\n9\u00bd cups (1 kg) gluten-free flour
\n3 tsp gluten-free baking powder
\n3 tsp salt
\n1\u00bd cup plain yogurt (this one I always have to go to the store for)<\/strong>
\n2 whole eggs<\/p>\n

\n
INSTRUCTIONS<\/strong><\/div>\n

 <\/p>\n

First:\u00a0<\/strong>Combine lukewarm milk with sugar and yeast. Let stand in a warm room until yeast activates, about 10-15 minutes.<\/p>\n

Second:\u00a0<\/strong>Transfer yeast mixture to a mixing bowl and add all other ingredients. Mix well until you get a soft dough, similar to pizza dough.<\/p>\n

Finished:\u00a0<\/strong>You can start using Gluten-Free Crazy Dough immediately. Shape it any way you like, wait a little bit (about 15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven. You can even freeze it or refrigerate it for up to 2 weeks. Just make sure it comes back up to room temp before using again.<\/p>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe comes from Kitchen Nostalgia and is a great recipe for the Gluten Free Kitchen. This dough is seriously good for just about anything you can think of. My personal fav\u00a0is to use it for pizza dough. I first roll it out and then bake it for a few minutes. Then I add toppings […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[6,3,96],"tags":[12,66,8,9],"_links":{"self":[{"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/posts\/124"}],"collection":[{"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/comments?post=124"}],"version-history":[{"count":1,"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/posts\/124\/revisions"}],"predecessor-version":[{"id":464,"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/posts\/124\/revisions\/464"}],"wp:attachment":[{"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/media?parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/categories?post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mrmatera.com\/wp-json\/wp\/v2\/tags?post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}