Zenbelly’s famous Everything Dough: Now available as a mix from Legit Bread Company! Just add a few ingredients and bake up your favorite grain-free breads.
Everything Dough Mix from Legit Bread Company
Just like the recipes in the Everything Dough ebook, this mix can be transformed into just about anything; Pull Apart Dinner Rolls, Cinnamon Rolls, Babka, Monkey Bread, Brioche Burger Buns, and more!
Is there a childhood recipe you haven’t made in years because you are gluten-free? I bet you can recreate it using this mix!
Everything Dough Recipe Tips:
- Don’t forget to set aside two tablespoons of the mix before mixing it into the wet ingredients. You’ll need it to roll or form the dough.
- If making any recipes that require rolling or pressing the dough, doing so on a piece of parchment paper makes it easier. Easier to clean up, too!
- Be patient! When you first mix together all of the ingredients, it will resemble cake batter. Don’t panic. It thickens as it sits, and after 5-10 minutes, it will be a soft but workable dough.
- Be patient, again! Allow your freshly made baked goods to cool for at least 30 minutes before enjoying. They’ll be a better texture than when they’re piping hot.
Recipes using Everything Dough Mix from Legit Bread Company:
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Cinnamon Rolls
- Yield: 9 cinnamon rolls
Ingredients
For the Rolls:
- 3/4 cup warm water (about 110°F)
- 2 tablespoons honey
- 1 package active dry years (2 1/4 teaspoons)
- 3 large eggs
- 6 tablespoons melted butter or ghee (or use avocado oil for DF), plus more for greasing the pan
- 1 teaspoon apple cider vinegar
- 1 package Legit Everything Dough Mix
For the filling, combine:
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons softened butter or ghee or coconut oil
For the glaze, combine:
- 1/2 cup powdered sugar
- 1 tablespoon milk, dairy-free milk, or water
- 1 teaspoon vanilla
Instructions
- Set aside 2 tablespoons of the dry mix in a small bowl.
- Preheat the oven to 375°F and grease an 8×8 baking dish with oil or butter.
- In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.
- Pour in the mix and whisk for about 30 seconds, until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
- Give the dough another mix and scrape onto a clean dry surface dusted with half of the reserved dry mix. Sprinkle the rest on top and flatten into a rectangle about 8×10 inches.
- Spread the filling onto the dough, spreading it out so it covers all but a 1-inch border.
- Roll up the dough as tightly as possible and cut into 9 rounds. Place in the prepared baking dish.
- Bake for 16-20 minutes, until golden brown. Allow to cool in the pan before removing and drizzling with the icing.
Brioche Burger Buns
- Yield: 4 burger buns
Ingredients
- 3/4 cup warm water (about 100°F)
- 1 tablespoon honey
- 1 packet active dry yeast (2 1/4 teaspoons)
- 6 tablespoons oil (avocado, olive, melted coconut oil) or melted butter or ghee, plus more for greasing the pan
- 3 large large eggs
- 1 teaspoon apple cider vinegar
- 1 package Legit Everything Dough Mix
Instructions
- Set aside 2 tablespoons of the dry mix in a small bowl.
- Preheat the oven to 375°F and grease an 8×8 baking dish with oil or butter.
- In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.
- Pour in the mix and whisk for about 30 seconds, until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
- Give the dough another mix and scrape onto a clean dry surface dusted with half of the reserved dry mix. Sprinkle the rest on top and form into 4 burger buns.
- Bake for 12-14 minutes, or until golden brown on the tops and cooked through. Allow to cool before slicing.
Notes
If you’d like to add seeds to the tops of the buns, brush them with an egg wash first so they stick: Reserve about a tablespoon of egg from above and whisk with a teaspoon of water.
Chocolate Babka
- Yield: 1 9×5 loaf
Ingredients
for the filling:
- 1/2 cup milk (dairy, almond, coconut or your preferred)
- 6 ounces bittersweet chocolate, chopped
for the dough:
- 3/4 cup warm water (about 100°F)
- 1 tablespoon honey
- 1 packet active dry yeast (2 1/4 teaspoons)
- 6 tablespoons oil (avocado, olive, melted coconut oil) or melted butter or ghee, plus more for greasing the pan
- 3 large eggs
- 1 teaspoon apple cider vinegar
- 1 package Legit Everything Dough Mix
Instructions
- Heat the milk until just steaming. Place the chocolate in a heatproof bowl and pour the milk over it. Don’t stir it yet, set it aside while you make the dough.
- After about 5 minutes, stir the chocolate mixture until smooth and stick in the fridge. Stir it occasionally as it thickens. You want it to be spreadable, but not pourable so you can distribute it over the dough, sort of the consistency of peanut butter.
- Set aside 2 tablespoons of the dry mix in a small bowl.
- Preheat the oven to 350°F and grease a 9×5 loaf pan with oil or butter.
- In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.
- Pour in the mix and whisk for about 30 seconds. until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
- Give the dough another mix and scrape onto a clean dry surface dusted with half of the reserved dry mix. Sprinkle the rest on top and roll into a rectangle as thin as you can get it.
- Spread the filling onto the dough, spreading it out so it covers all but a 1-inch border.
- Roll up the dough as tightly, fold it in half, bring the ends together, and then twist a couple of times. Place in the prepared baking dish.
- Bake for 32-36 minutes, until golden brown and cooked through. Allow to cool in the pan for 30 minutes before removing from the pan.
Monkey Bread
- Yield: 4-6 servings
Ingredients
- 3/4 cup warm water (about 110°F)
- 1 tablespoon honey
- 1 packet active dry yeast (2 1/4 teaspoons)
- 6 tablespoons oil (avocado, olive, melted coconut oil) or melted butter or ghee, plus more for greasing the pan
- 3 large eggs
- 1 teaspoon apple cider vinegar
- 1 package Legit Everything Dough Mix
- 6 tablespoons melted ghee or butter or coconut oil for DF
- 1/2 cup coconut palm sugar or cane sugar
- 3 tablespoons cinnamon
Instructions
- Set aside 2 tablespoons of the dry mix in a small bowl.
- Preheat the oven to 350°F and grease a 6-inch springform pan* with oil or butter.
- In a large bowl, combine the warm water, honey, and yeast. Set aside for about 5 minutes. It should get foamy and active.
Once the mixture is foamy, whisk in the butter, eggs, and apple cider vinegar.
- Pour in the mix and whisk for about 30 seconds, until it is well combined and starts to thicken a bit. Set aside for 5-10 minutes. It will start off very thin, but will thicken as it sits.
- Prepare a small bowl with the melted ghee and another with the sugar cinnamon mixture.
- Give the dough another mix and using the reserved dry mix to dust your hands, roll into 1-inch balls, and then roll into the ghee and then sugar mixture. Place in the prepared pan as you go.
- Bake for 18-22 minutes, or until golden brown on the tops and cooked through. Allow to cool before removing from the pan.
Notes
A springform pan makes it easier to remove the monkey bread, but any small baking dish will work.
gluten-free Hawaiian Sweet Rolls
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Total Time: 45 minutes, plus 2.5 hours to proof
- Yield: 9 small rolls
- Category: bread
- Method: bake
Ingredients
- 8 tablespoons unsalted butter, divided
- 3/4 cup pineapple juice
- 2 tablespoons milk, cream, or coconut milk
- 4 tablespoons honey, divided
- 1 package Legit Bread Co Everything Dough Mix
- 1 packet instant or rapid rise yeast
- 2 large eggs
Instructions
- In a small saucepan*, combine 6 tablespoons of the butter, pineapple juice, milk, and 3 tablespoons of the honey. Heat over medium heat until the butter is melted and the mixture is warm. You want it to be no hotter than 110ºF, so let it cool if it gets warmer than that. (It should feel warm but not hot on the inside of your wrist)
- In the bowl of a stand mixer, or large bowl if using hand beaters, combine the Everything Dough Mix with the yeast, using the paddle attachment.
- With the mixer on low, slowly pour in the liquid mixture, scraping down the sides as needed to get it all well combined.
- Beat in the eggs one at a time. Continue to beat on high for about a minute, or until the dough develops a bit of elasticity. It won’t resemble traditional dough, don’t sweat it.
- Scrape the dough into an oiled bowl and cover with plastic wrap. Place in the warmest spot in your kitchen and let it proof for about 90 minutes. It won’t double like regular dough might, but things are happening, don’t worry.
- After 90 minutes, punch down the dough and knead 4-5 times to get it smooth. Divide into 9 balls and place in an 8×8 baking dish. Cover with a towel and set aside for about an hour. At some point in this hour, preheat your oven to 375ºF.
- Melt the remaining 2 tablespoons of butter and 1 tablespoon of honey. After the rolls have proved and you’re ready to bake them, brush the tops with the honey butter.
- Bake for 15-18 minutes, or until they are golden brown and springy. Brush with more honey butter and allow to cool before removing from the baking dish.
Notes
*Or you can do this first step in a microwave
Keywords: gluten-free hawaiian sweet rolls, gluten-free pull apart rolls
