Low Carb Gluten Free Dough

Low Carb Gluten Free Dough

Yields14 ServingsCategory


 1 Rorie's Low Carb Mix
 1 ¾ cups Warm Water
 ¼ cup Honey
 4 ½ tsp Active Dry Yeast (For best outcome, use Rorie’s Active Yeast. Other dry yeasts are compatible, other than Red Star Yeast, which produces a very dense result. You may replace with 1.2 oz fresh yeast; reduce water to 1 2/3 cup)
 2 Eggs
 ¼ cup Oil
 1 tbsp Apple Cider Vinegar
 1 Egg, beaten for garnish
 Poppy Seeds or Sesame Seeds (optional)



In the bowl of an electric mixer, combine water, honey and yeast.
Allow to proof for 5-10 minutes.


Add eggs, oil, vinegar, followed by Rorie's Low Carb Mix.
Mix batter at a medium speed for 3-4 minutes until a smooth dough forms.


Shape the dough immediately, without allowing to rise. Dough will be sticky;
it is best handled with oiled hands or disposable gloves. Do not add flour.


Braiding into large challahs or shaping in loaf pans will produce a dense outcome and is not recommended.
Shaping into balls and baking in muffin tins will produce the fluffiest outcome.

Place shaped dough in oiled muffin tins or on an oiled cookie sheet.


Before baking, allow to rise for 45-60 minutes.
For a fluffier roll, completely tent muffin tins or pans in plastic bags while rising.


Bake at 350 for 25-35 minutes, depending on the size and shape of your baked goods.

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