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.