Magical Multipurpose Paleo & Primal Dough Recipe

Magical Multipurpose Paleo & Primal Dough Recipe

I’ve been working pretty hard on this recipe and I think it’s a winner. So much, in fact, that I’ve decided to sell it instead of giving it away for free. “Sell it?!” you ask incredulously. “Why not give it away like everyone else?”

The short answer is: I’m broke. My book is still in its editing phase and until it hits the shelves and becomes a New York Times Bestseller, I have absolutely no income. The long answer is: my husband told me this recipe was too good to give away. He wanted me to sell the recipe to a corporation so they could make it and sell it to you. I don’t want you to have to spend $6 for a 10 oz. box of crackers, so I’ve decided to sell you the recipe instead.

What is the recipe for? Pizza crust, crackers, rolls and (to a lesser extent cause they’re harder to make) tortillas. That’s right, Primalgirl’s Magical Multipurpose Paleo and Primal Dough Recipe will make ALL those things — and probably more if you’re super creative. I’m happier with the results of this recipe than I have been with any other recipe I’ve found in a book or online and with any gluten-free product I’ve purchased in a store. My husband likes pizza made with this dough better than delivery pizza. The crackers are crispy and crunchy. I’ve made hamburger buns, Saltines, Cheese Nips and dinner rolls. I can take bread with me to restaurants and parties and no longer have to ask for things wrapped in lettuce. Not that I don’t like lettuce-wrapped things, but after four years of eating this way, it’s starting to get a little old.

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To justify the price of $3.95, I’ve done up two separate recipes: the first is 100% Paleo and the other is Primal (it has dairy in it.) With the exception of eggs, this recipe is autoimmune-protocol friendly and completely adaptable to whatever you have in your pantry.

Gluten-free products are often filled with ingredients that aren’t good for you – stabilizers, emulsifiers, preservatives and soy. Most Paleo and Primal recipes use coconut flour or nuts, resulting in a product that kind of resembles what you want – but isn’t the real thing. Not only is this recipe grain free, gluten-free, soy-free, dairy-free and yeast-free, it’s also free of legumes, beans and nightshades, making it perfect for someone on an autoimmune diet.* The best part is, it tastes amazing and it’s super versatile.

* Recipe contains one egg.

Altogether, there are 7 pages of information, including details about the ingredients you’ll need and where to find them, additions and variations, detailed instructions and super cute graphics I created myself using Adobe Illustrator.

Buying a copy of this recipe will ensure that 1) my family can eat tomorrow, 2) I can continue to afford to run this blog and 3) I will love you forever. If you purchase it, please leave a review in the comments! I’ve also started an affiliate program. If you’re interested in advertising for me, you can make 20% of any purchase you send my way.

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217 Comments

  1. Hi PrimalGal, Can this dough recipe be used with flaxseed instead of egg? Its a popular egg substitute (I think one egg is the equivalent of one tbs flaxseed and 2-3 tbs water, let it congeal for a few minutes, then use as you would an egg). I know for SURE I am allergic to both whey protein from milk and eggs. I had testing done. Does this recipe include whey and do you think it would work with flaxseed instead of egg?

    Thanks for your thoughts!

    Hi Jessica!
    There are instructions in the recipe for using flaxseed instead of egg. It can be done! And of course, the recipe is dairy free if you want it to be – just use coconut or other “milk” instead of dairy!

    Reply
  2. I will gladly buy this recipe but I want to ask one thing: Does it contain yuca? You know in the plant form. Because unfortunately it isn’t selled here in Finland (at least I haven’t found it :((( ) so the only thing of yucca I can get my hands on is the starch flour called tapioca flour.

    Reply
    • The root vegetable in the original recipe os Yuca but you can substitute it with any root vegetable you can get your hands on! Give it a try Johanna! – Good luck – Sarah

      Reply
  3. I just made these today. I found the yucca root makes it a little spongy. But its not a bad or off putting. Will be cooking with yams tomorrow and see if I just prefer those instead. Overall still a great recipe and takes good.

    Reply
  4. Hi I have bought the recipe and would like to know if it is possible to use arrowroot starch instead of tapioca? I seem to tolerate arrowroot better. Will it change the consistency of the dough at all?
    Many thanks

    Reply
    • the consistency of the dough only really works if you use tapioca. It crumbles and falls apart with the arrowroot

      Reply

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