Gluten Free Yeast Dough, Basic Recipe | Ruut

Glutenfreier Hefeteig, Grundrezept | Ruut

| gluten free |


Recipe by: Johanna from


  • 300 g Ruut cassava flour
  • 100 g almond flour
  • 50 g cornstarch
  • 5g xanthan gum
  • 2 tablespoons psyllium husk powder
  • 1 tbsp baking powder
  • 80 grams of sugar
  • 30 grams of fresh yeast
  • 1 pinch of salt
  • 350 ml warm milk, no warmer than 32 degrees!!
  • 1 egg, room temperature
  • 60g melted butter
  • 3 tbsp apple cider vinegar


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. First, the flour mixture is made. In a large bowl, combine cassava flour, almond flour, cornstarch, baking soda, xanthan gum, and FiberHUSK.
  2. Then a pre-dough is made. To do this, heat the milk to 32 degrees and put it in a baking bowl (preferably made of plastic). Crumble the fresh yeast into the milk, add 1 tsp sugar and 2 tbsp of the flour mixture. Mix the flour with the yeast and the milk and let the "dough" rise, covered, for about 15 minutes. Small bubbles will form.
  3. First add the remaining flour and the sugar. Then add all the other ingredients and gently knead the dough with either a hand mixer or a food processor. By gently I mean on a low level, but about 5 minutes.
  4. Cover and let the dough rise in a warm and draft-free place for about 60 minutes. The volume should have doubled significantly. Depending on the room temperature, it may take a little longer to rise.
  5. Now you have a nice, fluffy yeast dough and you can use it to prepare your pastries of your choice. The dough does well if you roll it out now, process it into what you want to make from it and then let it rise again for about 30-40 minutes before you bake it.


A gluten-free yeast dough rises better in a plastic bowl than in a metal or glass bowl. This is because the plastic bowl holds its temperature, the glass and metal get cold, and the dough doesn't get enough heat to rise.


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1 comment

Danke für die tollen Rezepte und auch für dieses hier. Gibt es schon Erfahrungen, wie damit Schmalzgebäcke klappen? Ich denke z.B. an Pfannkuchen oder die bayrischen Ausgzognen oder auch an Hefeklöße?

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