Rainy Day Dough - Better Batter Gluten Free Flour

Rainy Day Dough

This delicious dough freezes easily and can be used for a very wide variety of recipes. Make a bunch and break it into smaller portions for bread dough in a snap. You’ll want to […]

This delicious dough freezes easily and can be used for a very wide variety of recipes. Make a bunch and break it into smaller portions for bread dough in a snap. You’ll want to be sure to use instant/quick rise bread yeast for this – you can use rapid rise yeast, bulk yeast (like what you buy at Sam’s Club), or bread machine yeast.

1 c warm water
1 1/2 tsp yeast
1 1/2 tsp sugar
1 1/4 c(5oz or 142g)  Better Batter Gluten Free Flour  PLUS  3/4 c (3oz or 85g) Better Batter Flour

In the bowl of your electric mixer, combine water, yeast, and sugar and allow to proof for 5 minutes. Stir in 1 1/4 c Better Batter flour. Turn speed to high and beat with your paddle attachment for 3 minutes.

Set dough in a warm place and allow to rise for 1 hour.

Stir in another 1/2 cup of flour and beat on high speed for another 3 minutes. Dough should feel very sticky, slightly pillowy, and slightly stretchy. This recipe makes slightly less than 1 pound of bread dough. Feel free to double.

If you would like you may place dough in an airtight container now and refrigerate for up to a week or freeze for up to 3 months, if air tight.

To use from fresh:
For flat dough (pizza etc): Flour a surface well, and pat dough out onto the surface, taking care to flour only the outer surface of the dough and not the interior. You may also roll out on a floured surface with a floured rolling pin. shape as desired and proceed with whatever bread recipe you are making, following cooking times.

For loaf bread: Make sure you have a batch of dough for an 8x4x3 inch pan. For a larger pan, use a double batch of dough. Once you have beat in your second batch of flour, place dough in greased/floured bread pan. Allow to rise 1 hour. Bake at 350 degrees for 45 minutes to 1 hour. Turn out onto a rack and cool.

To use from frozen: thaw overnight in the fridge, then allow to come to room temperature, about 20 minutes to 1/2 hour per 8 ounces of dough (take out while your oven is warming).

For flat dough (pizza etc): Flour a surface well, and pat dough out onto the surface, taking care to flour only the outer surface of the dough and not the interior. You may also roll out on a floured surface with a floured rolling pin. shape as desired and proceed with whatever bread recipe you are making, following cooking times.

For loaf bread: Make sure you have a batch of dough for an 8x4x3 inch pan. For a larger pan, use a double batch of dough. Place dough in greased/floured bread pan. Allow to rise 1 hour. Bake at 350 degrees for 45 minutes to 1 hour. Turn out onto a rack and cool.

 

16 Responses

  1. JanetR

    Naomi,
    Yesterday I made the rainy bread dough, following the recipe closely. When I cooked it, it came out small, only 12 oz; while the recipe said it would be slightly under a pound, I thought it would only be an oz or two under? The bread tastes good and has a good crumb. It is just small, only 1″ in height. I did use the 4&1/2″ x 8&1/2″ size pan. I let the dough rise for an hour after putting it into the pan. It rose well. But when the bread was done baking, it had become shorter in size.I’m wondering if including more flour would help. Thank you. Janet

    • Katie Ryckman
      Katie Ryckman

      Hi Janet!
      After looking over the recipe to see what might have gone wrong, I noticed that we did not have the oz. conversion of the measurements… and we posted the wrong measurement for the flour the second time you add it. 1/2 cup is too little flour… you need definitely need 3/4 cup. (8oz of water, plus 1 1/2 = 5oz the first time, plus 3/4 = 3oz the second time should come out to approximately a 16 oz loaf). So yes, I believe you were absolutely right – adding a bit more flour should do the trick! Let me know how it turns out and if you have any more trouble, and thank you so much for commenting so we could catch our mistake! :)

  2. JanetR

    Hi, Katie,
    It took me a few days, but I did make the bread with the larger amount of flour and it came out _great_! It was twice as tall. It is the best GF bread that I have ever made for sandwiches. Perfect slices for sandwiches. I love the grain of the bread. It makes nice toast. The size is just right for me.

  3. abc123mom

    Naomi

    Can you please help me out. I have tried making the rainy day dough to use for pizza several times. I am challenged with after rising for an hour and adding the additional 85 grams (I am using an electronic scale to measure) it is still very wet/gummy and so sticky that I can not roll it out to make it a crust.

    What am I doing wrong? Your notes indicate not to add flour to anywhere but the outer surface. The only way I am able to work with the dough is to hand knead in almost another 3/4 cup of flour and I waste alot of dough that gets stuck to my hands.

    Thanks for your help
    Lisa

    • Naomi
      Naomi

      Hi Lisa! I am stumped for sure as to why this is happening for you – I will say that this dough is rather soft and can be sticky, so I am not sure if it’s just a tactile difference between what you are expecting and the correct texture of the dough, or if there is a hidden measurement challenge. Just the fact that you’re willing to roll the dough out makes me think you’re careful with all the other measurements, too… but you never know.

      I’m still coming down on the side of a difference of expectations. I can tell you that I have another rough and ready dough I work with which is basically a heck of a smaller ratio of water to flour and works like playdough – even though I would never in a million years be able to use it for loaf bread or buns, it works for pizza because the dough is so darn thin…. so I think you would be safe to add another 3/4 to 1 c in, if it helps you work with it better, as long as you plan on rolling it really thin.

  4. deardona@verizon.net

    Hi Naomi! I’m confused! I’m looking at recipes for later and this one says: 1 1/4 c(5oz or 142g) Better Batter Gluten Free Flour PLUS 3/4 c (3oz or 85g) Better Batter Flour. Is that 2nd flour also the Gluten Free Flour? I am Gluten Free due to Celiac, so it would have to be but it is not worded as such. And I don’t see a regular flour in your shopping page. Thanks!

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