2-Ingredient Dough Gluten-Free
Two ingredient gluten-free dough is so quick and easy to make, and doesn’t require yeast or waiting around for the dough to rise. Exactly as the name suggests, you only need 2 ingredients – Gluten-Free self-raising/self-rising flour + Greek yoghurt – and you can create a dough that can be used to make pizzas, donut holes, scrolls, garlic breads and rolls.
Two-Ingredient Gluten-Free Dough
Apart from a little quick kneading, this two-ingredient gluten-free dough is honestly the easiest thing to make, and is ready in no time at all. Plus, it’s just so versatile!
Whether you choose to use the dough to make pizza dough, scrolls, air fryer bagels, or donut holes, you’ll be amazed at just how simple and delicious it is.
The Two Ingredients You Need
This dough really only needs the two ingredients:
- Gluten free self-raising/self-rising flour,
- Greek yoghurt
If you don’t have gluten-free self-raising/self-rising flour on hand, you can substitute with gluten-free all-purpose/plain flour PLUS baking powder (the conversion is to add 2 teaspoons of baking powder per 1 cup of gf flour).
Step by Step Instructions
Making this two ingredient gluten-free dough is super easy. I’ve included step-by-step photos below to make this recipe easy to follow along with, but if you just want the full, printable recipe ingredient qualities and instructions, simply scroll to the recipe card at the bottom of this post.
Jump to RecipeStep 1: In a large bowl, mix together the yoghurt and 1 cup of the gluten-free flour. Gradually add in more of the flour until the dough comes together enough to form a ball.
Step 2: Place the dough onto a clean, floured work surface and knead together for a few minutes until smooth and no longer sticky. You’re done! Now go ahead and use the dough however you want. Here’s just a few ideas:
2 Ingredient Gluten-Free Dough
Just some of the many versatile options for using the gluten-free 2 ingredient dough:
2 Ingredient Dough Gluten-Free
Ingredients
- 1½ cups Gluten-Free self-raising (self-rising) flour allows extra for kneading, rolling etc.
- 1 cup Plain Greek Yoghurt
Instructions
- Preheat your oven or air fryer based on what you are going to be making.
- In a large bowl, mix together the yoghurt and one cup of the gluten-free flour. Gradually add in more of the flour until the dough comes together enough to form a ball.
- Place the dough onto a clean, floured work surface and knead together for a few minutes until smooth and no longer sticky.
- Go ahead and use the dough as required.
Notes
- Low fat or full fat Greek yoghurt will work just as well here, but I don’t recommend using flavoured, or regular yogurts.
- Gluten-free self-raising (‘self-rising’) flour is simply flour that has a rising agent included. Therefore, if you only have plain (all-purpose) gluten-free flour on hand, you can simply add 2 teaspoons of baking powder per 1 cup of plain ‘all-purpose’ flour, and 1/2 teaspoon of salt to create the same effect.
- The amount of flour required to bind the dough and create a smooth, non-sticky dough can vary depending on the consistency of the Greek yoghurt. Therefore, just starting with the 1 cup to 1 cup ratio at first is the best way to approach it, gradually adding in a little extra flour until the dough comes together well and isn’t too wet.
Frequently Asked Questions:
Is 2 ingredient dough healthy?
Yes, 2-ingredient dough can be healthy depending on how it’s used and the ingredients chosen. Made with Greek yogurt and gluten-free self-rising flour, it’s higher in protein and lower in fat than traditional doughs, making it a good base for lighter recipes. However, the overall healthiness of course depends on portion sizes, and the toppings or fillings that you add.
Why is my 2 ingredient dough so sticky?
Your 2-ingredient dough may still be sticky for several reasons, including:
1. Moisture in the Ingredients
Greek Yogurt Consistency: If the yogurt you’re using is too watery, it will make the dough sticky. Opt for the thick, strained Greek yogurt, and drain any excess liquid before using.
2. Humidity
Humid weather can cause the flour to absorb moisture from the air, resulting in stickier dough. Consider adding a bit more flour (a tablespoon at a time) if the dough feels too wet.
3. Under-mixing
Not mixing the yogurt and flour thoroughly can leave pockets of wet yogurt, making the dough sticky. Mix until the dough is well-combined and no streaks of flour remain.
4. Technique
Dust your hands and work surface generously with gluten-free flour while shaping the dough to prevent it from sticking.
Did you make this recipe?
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