Instructions. In a large mixing bowl, add flour and milk. 1 cup - 1 tbsp (77 g) rolled oats or 1 cup (87 g) quick oats Instructions Preheat oven to 350F. 2. Mix well until a dough starts to form. In a food processor or clean coffee grinder, grind the flaxseed meal into a very fine flour. If it's too creamy, add a little more almond flour (start with 1 tbsp, then add another 1 tablespoon if necessary). Combine your oat flour, baking powder and salt in a mixing bowl. If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit five minutes. Ingredients 1 cup of dates Some drinking water 2 cups of oat flour or grounded oats Cinnamon, cocoa or cacao powder - optional Tahini or peanut butter - optional Directions Soak your dates in water for a few hours. Transfer the ball to a baking tray lined with parchment paper and spread it in a circle with your hands, about 1/2 cm thick. Stir to combine. Place the dough in a bowl that you can put inside the oven. The texture will be sticky and crumbly. Whisk Dry Ingredients. Trim off the rough edges. Knead the dough a few times until all the flour has been worked in. Knead the dough on a lightly floured surface until smooth, about 8 minutes. You could try replacing half of the regular flour with almond flour, and then adjust up or down after . If the dough is too dry, add a tablespoon of yoghurt to the mix until the desired consistency is formed. 1-2 teaspoon herbs and spices of choice as desired (optional) Instructions Blend your rolled oats until a fine powder remains. Cook for about 5 minutes and until edges start to brown and mixture is pretty set. It shouldn't be too sticky or too dry. This is a very important step, do not skip it. 4 yr. ago. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). Add in your yoghurt and fold until it comes together - it should be a solid dough (see video). Two-ingredient dough is made with Greek yogurt and self-rising flour, and is used to form the base of many common baked goods like pizza dough and bagels. Press out the dough to about inch / 12mm thickness and cut out using a donut or cookie cutter. Add yogurt and stir with a fork until a shaggy dough forms. Next, add the water, stirring until completely blended. Start with one cup of Greek yogurt and one and a quarter cups of self-rising flour, stirring to combine. Mix on medium low for about 8 minutes, adjusting the flour and water as needed. Add Tip Ask Question Comment Download Step 3: Knead Dump the mixed dough onto a non stick surface, such as wax paper or a cutting board. On a floured surface (semolina flour works best) roll your pizza crust about 1/4 inch thick. Use a wire whisk or a fork to do so. 2. Step 3: Cook the Oat pasta. This recipe will make 2 personal sized pan pizzas . Then, knead on a lightly floured surface until smooth, which should only take a few minutes. In a large bowl, mix together yogurt and flour until it forms a smooth dough. In a large mixing bowl, combine almond flour and maple syrup until the dough is wet and sticky. In a mixing bowl, combine the flour and yoghurt. Preheat oven to 350F. 1 cup low-fat plain Greek yogurt Directions Step 1 To make dough by hand: Place self-rising flour in a large bowl. Add yogurt and combine with a spatula. 1 cup (126 grams) self-rising flour or whisk together 1 cup all purpose flour + 1 tsp baking powder + 1/2 tsp salt 1/2 cup (121 grams) plain whole milk yogurt Instructions Preheat oven to 350F. Add the salt and any optional extra seasonings. Line basket with parchment paper and spray with nonstick cooking spray. In a large bowl, sift the gluten-free all-purpose flour, xanthan gum, baking powder, salt, psyllium husk powder, instant yeast, and sugar. To cook the pasta, place it in a large pot of salted boiling water, bring it back to a boil, and cook for 3-4 minutes, stirring every 30 seconds to make sure the pasta doesn't stick together. Mix the mashed sweet potato with half of the oat flour, mixing well. Divide into 4 equal parts. Last, stir in the chocolate chips by hand. 3. Mix. If you store the almond flour in the refrigerator or freezer, it will likely have some clumps that need to be broken up. In a mixing bowl, combine the flour and non-dairy milk. Once the oven reaches 100 C, turn it off and keep the door closed to cool. The dough will be sticky, and that's normal. Give it a gentle stir and let it sit for 5 minutes until the yeast blooms. Mix until thoroughly and evenly combined and all oats have been moistened by the applesauce. In a medium bowl, add 3/4 cup of flour with the yogurt. Transfer the dough to a floured surface. 1. Instructions Preheat oven to 450F and line with parchment a pizza dish or sheet pan. Divide dough into 8 equal pieces and roll or . 1 1/2 cups plain whole-milk Greek yogurt Instructions Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Line a baking sheet with parchment paper. First, whisk the almond flour, psyllium husks, and (optional) salt in a small mixing bowl. Oat Flour Pizza Crust 30 min Oat flour, egg white, italian seasoning, baking powder, garlic powder No reviews 2-Ingredient Gluten-Free Pizza Dough 30 min Plain greek yogurt, oat flour, baking soda No reviews Vegan Gluten free Pizza Crust Recipe 45 min Sweet potato puree, gluten free, white rice flour, chia seed, potato starch 5.08 Preheat oven to 180C/350F. You can make two-ingredient dough either by hand or in a mixer or food processor. Pour the dry ingredients into the wet, then stir everything together with a mixer. Let the dough rise in a dough rising bucket, covered, for 1 to 2 1/2 hours, until doubled. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Lightly dust flour on a work surface and remove dough from the bowl for about 15-20 turns. In a mixing bowl, stir with a silicone spatula: oat flour with melted coconut oil, maple syrup, and vanilla if used. Step 2 Combine flour and yogurt in a bowl. In a bowl, add the oat flour and water. Knead until a smooth tacky but not sticky ball of dough forms. Add the yogurt, 1 egg and mix with a fork or spatula until well combined. Divide the pieces of dough into 4 pieces (or 8 for smaller tortillas) Roll dough into a ball before rolling flat using a rolling pin. In a large bowl, stir together the flour and yogurt until combined. Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Use a spatula to flip crust over in the pan and cook the other side for about 2-3 minutes. Once cooked, drain the pasta and serve it with your choice of sauce and any toppings. Remove dough from the bowl and knead on a clean surface until a pliable ball is formed. Use your hands to form a dough ball. cup Greek yogurt Optional Glaze: cup powdered sugar 3 tablespoons heavy whipping cream, or as needed Add ingredients to shopping list Directions Step 1 Preheat an air fryer to 350 degrees F (175 degrees C). Gradually add the extra flour - I usually add up to 1/3 cup, adding one tablespoon at a time and stirring between each addition. Mix together flour and yogurt until no flour is visible. In a bowl, add the yogurt and apple cider vinegar and stir until combined. If the dough seems too thick or isn't coming together after 30 seconds, add 1 tablespoon milk. Remove the bowl from the fridge, and if the dough is too wet, knead in more oat flour to adjust. Add all of the dough ingredients to the bowl of a stand mixer. Directions: Preheat your oven to 375. Method. To a mixing bowl, add mashed sweet potato and oat flour and combine with a spatula. Remove crusts from oven and spread with tomato sauce, sprinkle with cheeses and return to the oven to bake 10 minutes longer, until crust is golden brown and cheese has melted and begun to brown. Then, take the dates out from the water and mash them with a fork. Scoop cup of batter onto baking sheet and bake for 18-20 minutes. Line an 8 x 4 inch baking loaf pan with parchment paper. Gently combine the two ingredients together until a ball starts to form. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky. In a medium bowl combine the flour, baking powder and salt and whisk well. Place the bowl in the fridge for 10 minutes to rest the dough. Whisk well to combine. 3. Mix and knead lightly to form a soft dough. Using your hands, press into the dough and form a ball shape. Leave to rest in the fridge for around 10 minutes before rolling, covered in plastic wrap. In a small mixing bowl, pour the melted 1/2 cup of coconut oil into the 2 1/2 cups of oat flour. Preheat oven to 400F (200C). Flour your working surface with more oat flour and transfer the dough on top. Your cookie dough mixture should be creamy but firm enough to be scooped with an ice cream scooper. Note: If the dough is a little dry and hard to knead, start by adding a tablespoon of water. On a lightly floured surface, form the dough into a ball and knead for 3 to 5 minutes until it is no longer sticky, but smooth and elastic. Use it now for one of the recipes in the post! You may need to slightly adjust the amount of oats added to the potato, based on those potatoes' liquid content and the method used to cook them. Blend your oats into a fine flour using a blender or a food processor Add sugar and warm water to a large bowl and sprinkle the yeast on top. In a medium bowl whisk together flour, baking powder, salt. The Greek yogurt is used to add moisture and help form the flour into dough, while self-rising flour is exactly as it soundsit rises without any additional ingredients. Nutrition Slightly wet your fingers if the dough is too sticky. Don't get it too dry with too much extra oat flour. Step 3 Roll out the dough with a rolling pin to form a large 10x12-inch rectangle. Use a whisk to mix the two together, whisking until no flour lumps remain. Spray/coat a non-stick pan with cooking spray. Be careful not to overmix as it can make your bread tough. In a large mixing bowl, combine your flour with yogurt and mix well. When it becomes difficult to stir with a spoon, oil your hands and knead the dough. Crust should be lifting some when it is ready to flip. It should be slightly sticky. Mix until combined. In large bowl, whisk together the flaxseed meal, baking powder and (optional) salt. Note: If the dough is too sticky, add a tablespoon of flour at a time until the dough doesn't stick to your hands. Grease a baking sheet with coconut oil to avoid sticking. Grease a 7 x 10 non-stick baking dish (or line it with parchment paper). Pour batter into prepared baking pan. Place the pizza crusts in the oven and bake for 15 minutes. Heat oven to 100 C to give the dough a warm place to rise. Then dust the table with a little extra flour and start kneading it out, for about 8 to 10 . Line a large cookie sheet with parchment paper or silicone baking mat. Grease and Line. Step 4 Add olive oil and salt to the bowl and whisk to combine Mix in the oat flour and whole wheat flour and stir until a dough ball forms. Roll out your dough between parchment paper into a round shape (around 1/2 - 1 cm thick). Pour mixture onto heated skillet; shape with the back of a spoon into a circle and spread for desired thickness. Line a large baking sheet with parchment paper. All you have to do is mix the self-rising flour and Greek yogurt until a dough forms. If the dough seems dry to you, just add a few tablespoons of water. 2 tbsp non-dairy milk Instructions Preheat oven to 350F. In a separate bowl, stir the oat flour, baking soda, baking powder, and salt together. Click here for recipe with 2 ingredient dough. Most recipes simply call for combining the two ingredients, shaping the dough on a floured surface, then popping it into an oven heated to 375-degrees For sometimes, a pan on your stovetopfor about 20 minutes. For the dough, mix the oat flour with all the ingredients until you can easily work the dough with your hands. Notes * Any kind of Greek Yogurt (non-fat, full-fat or reduced fat) or Coconut Yogurt (vegan and dairy-free). Continue adding flour as needed if the dough is too sticky. In a large mixing bowl, add applesauce and oats. The rest is on you! Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing. 1 cup Almond Flour - or almond meal 5 tablespoons Maple Syrup - or any liquid sweetener you like Instructions Preheat the oven to 350F (180C). Mix with a spoon until it clumps together. Set aside. Process Pumpkin and Eggs. The dough should be smooth and very slightly tacky but not sticky. Spray a 9 inch by 5 inch loaf pan with spray oil. Add your toppings, making sure to cover the whole surface. Stir the flour and yogurt together until dough forms in a large bowl. Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. In a large mixing bowl, add the yoghurt and flour. Turn out the dough onto a well-floured board. Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side . Then, continue to add more oat flour in, a little at a time, until you achieve a soft, but not sticky, dough. 2 tablespoons Self-rising Flour Instructions In a mixing bowl, using a wooden spoon, stir flour and soy milk until a sticky dough forms. Place the bananas and almond flour in a food processor ( a blender should work just fine). Then add in the oat flour, baking powder, baking soda and salt and mix until just combined. 4. Remove from oven and cool 5-10 minutes. Take the "dough" out of the bowl, place it on a large area (sprinkle area with a little oat flour so it doesn't stick) and gently kneed the "dough." It'll become more like dough in this stage. In a deep-frying pan or pot, heat up oil to deep fry the donuts.