Multi-purpose Dough

prep:10 minutes
Show nutritional information
  • Serves: 5
  • Calories: 289
  • Total Fat: 11g
  • Total Carbohydrate: 47g
  • Protein: 5g
This versatile dough has been used in several recipes on my blog including pumpkin cinnamon rolls, apple cinnamon rolls, soft crust pizza, fried tuna melt pocket sandwiches, chicken and dumplings, and even a taco ring. I've decided to make it a recipe all on it's own and can't wait to hear about the other recipes people create with it!

Serves: 5

Serves: 5decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Mix together tapioca starch, almond flour, baking powder, and salt with a fork to work out any clumps.
  2. Make a dent in the center of the mixture and add the eggs to it.
  3. Continue mixing with a fork or biscuit cutter until the mixture starts to form small clumps of dough.
  4. At this point, knead the dough with your hands until you get a single smooth ball of dough. If needed, add water 1/2 tablespoon at a time. It's very easy to overdo the water so don't add too much.
  5. Use dough in a recipe of your choice.


Serving size is approximate based on an average recipe. If rolling out dough, dust a clean work surface and rolling pin with arrowroot starch to prevent sticking. I like to secure parchment paper to my counter with painters tape to make cleanup easy.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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