This recipe has been going strong since 2013! To date, it’s sold almost 10,000 copies. I spent two years playing around with the recipe, trying to “tweak” it and I just couldn’t come up with anything better than the original – so I’ve left it alone. Read what people are saying about it on the original post here and here – there are hundreds of comments, pictures, tips and ideas listed on the blog and on the Facebook page. Keep reading for a brand new tip that I figured out by accident. Thousands of you have emailed me with ideas, but I haven’t heard anyone come up with this. It’s a good one.
This recipe is the equivalent of a “donate” button for me. After the loss of my home, job and community in the California Valley Fire last fall, every little bit helps. Even if you’re not planning on making the dough, if you’d like to contribute a little bit to help towards the operating costs of this blog, I would appreciate the support.
Super Secret Magic Dough Tip
This dough can be microwaved. That’s right – nuked. I know a lot of you probably don’t own microwaves. I don’t want to get into a debate about whether it’s going to change the molecular structure of the dough or give me cancer. Thanks to the fire I no longer have a microwave, anyway. I discovered this one day after taking some frozen dough out to thaw a little too late. We were hungry. I stuck the dough in the microwave on defrost, and like all microwaves do, the defrost setting cooked the edges a little…but they had risen, and they were soft, and actually quite delicious. I immediately switched gears, turned the oven off and proceeded to try different sizes and shapes in the microwave. A small loaf – cooked beautifully in 2 minutes, risen, cooked all the way through and soft, like wonder bread. A donut shape? Same deal. Don’t get too excited though. Next I tried a pizza crust, which failed to rise and was still raw in the middle. Then I tried large rolls. Also a fail. I have no idea about the science behind cooking in the microwave, so perhaps someone could explain why that would be.
You will have to play around with times, power settings and the amount of dough you use, but in my opinion, it’s worth a try. If you’re not up for nuking your food, you can always try the Magic Dough in the deep fryer. I’ve made samosas, donuts and breaded chicken balls. It also puffs up quite nicely and gets chewy.
Here’s the original post from July 2013:
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.
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.