Gluten-Free, AIP-Compliant, Low-Histamine, Vegan, Paleo and ... Everything Dough.
You can use this yuca dough to make gluten-free, AIP-compliant, vegan, low histamine, and paleo— flatbread, garlic bread, pizza crust, sandwich rounds, empanadas, turnovers, and pot pies, and more.
It's crispy, flaky, and best of all, whole food— with only two ingredients. Well, technically one ingredient in two forms.
I have experience in a culinary environment, so I've learned to be creative with ingredients that are okay for me to eat with my many food restrictions.
The funny thing is when I could eat pizza, it wasn't one of my favorite foods.
I definitely would have never thought pizza, flatbread, and other crust would become comfort food.
It's surprising what you really miss when you don't have it anymore. That holds true in many areas of life. Most of us have observed that at one time or another.
Back to the crust...
It just seems easier to give up on bread, pizza, and crust especially if you have more than one dietary restriction. That is much easier said than done, but possible. I've gone very long periods without any of those things. But you don't have to anymore.
Let Me Introduce You to My Fabulous Friend... Yuca!
Yuca is a long scaly skinned tuber native to South America. Its versatile use makes it a favorite among those lucky enough to live where it is grown.
Yuca is what cassava flour and tapioca are made from (tapioca is just more refined).
The Best Part About Yuca is that it's:
And Gluten Free
High in Calcium
High in Vitamin C
Source of Complex Carbohydrates
High in Potassium
Yuca is one diverse tuber with many preparation options.
And it tastes really... really good!
Note: Cassava contains some naturally occurring cyanide—this isn't uncommon in the plant kingdom. Cyanide can lead to neurotoxicity if consumed in large amounts.
To make sure you don't consume cyanide... you want to bake, dry, or boil yuca before consumption to eliminate cyanogenic compounds. Be sure to remove all of the peel as well.
How to Make Dough Out of Yuca.
Step # 1— Peel, boil, drain.
1—You'll want to peel off all of the outer skin from your yuca first. Do not leave any on it. Again... it is toxic.
2—Slice your yuca into 1/2" rings and put them in a pot. Either a pot for boiling or Instapot for pressure cooking or steaming... whatever you prefer.
I like to use an Instapot because I can set it and go do something else. You can get one here if you don't have one.
3—Boil Yuca for 30-45 minutes OR pressure cook in the Instant Pot for 45 minutes.
4—Drain the water off by pouring it into a colander if you wish. I like to leave just a bit in, so I pour the water from the Instant Pot pan while holding the yuca back with a large spoon.
5—Put the drained yuca back into the pan or a clean mixing bowl.
Step # 2— Mix Into a Dough.
1—Using a hand mixer, mix at low speed until the yuca is broken down into small chunks.
2—Turn the mixer to high and mix until smooth—about 5 minutes. The dough can get a little sticky, which is why I leave a small amount of liquid in it. Boiled yuca won't usually need any additional water.
3—Line a baking sheet with wax or parchment paper. Scoop the dough into one pile on the wax paper and spread it out slightly with a rubber spatula. The dough will be sticky!
4—Pop the dough in the fridge or freezer to cool
Step#3— Make the Dough Workable.
1—You will know that the dough is ready to work when you can touch it without it sticking to you.
I usually let it sit for about 15 minutes in the freezer.
2—Remove the cooled dough and turn it onto a floured surface.
I use cassava flour which is made from the yuca. It can be hard to find locally, but easy to find online. Anyone in the gluten-free world will tell you that Otto's is the best. It tastes good and people with sensitive digestion are less prone to react to it. However; you can use whatever kind of flour you want.
3—Flip the dough to where the floured side is up, on both sides, and fold it back in on itself.
4—Keep working the dough while flipping, turning, and pressing down on the top.
5—Repeat this process until the dough dries up and is workable. Add as much flour as is needed to create a ball.
If the dough starts out too wet, use a metal spatula to work the flour while flipping the dough. Be sure to scrape the dough off the surface thoroughly as your flipping and try not to let it stick. This process definitely takes finessing.
Once you have worked your dough into a ball, it is ready to make whatever your heart desires.
Press the dough out onto parchment paper into a large circle.
You may brush with olive oil and sprinkle 1 tbsp. of your favorite herbs or spices if you want.
Bake in an oven preheated to 375 F for 20-25 minutes.
Remove from oven and top with desired toppings.
Place back into the oven for another 15-20 minutes or until the pizza reaches desired doneness.
Roll dough out to about 1/4 " thickness.
Cut into large circles with a bowl or other circular object. I like to use something that is about 6" across.
Fill the center of the circles with a dollop of your choice filling.
Carefully fold one side of the circle to meet the other. You will need both hands and a Midas touch to do this. Don't worry... you get better at it every time you do it!
Press down firmly along the edges to seal the empanada all the way around. You don't need to seal it with egg wash because it binds together well, unlike glutenous doughs.
Pinch edges to make a wavy crust like a pie or leave it flat. It's up to you!
Bake in a 375 F oven for about 25 minutes or to desired doneness.
If making a sweet empanada, try brushing with a bit of olive oil and a sprinkle of date, coconut, or cane sugar!
Some great filling ideas:
Broccoli and Cheese
Seasoned Cauliflower Rice
On a floured surface, roll dough into a log— about 2 " in diameter.
Using a pastry cutter, cut dough into equal parts. About 1 to 2 " apart.
Pat each small dough ball into a circle about 1/4" thick and desired diameter.
Sometimes I make larger balls for a more authentic flatbread style to use in place of a tortilla or sub-style bun. Sometimes I do a smaller burger-style bun for sandwiches.
Flatten remaining dough balls.
Place directly on the grill and grill for about five minutes on each side.
You can also pan "fry" them without oil or bake in the oven at 375 F until slightly crispy, poofy, and golden brown. I prefer the over or the grill.
Try lightly brushing with olive oil and sprinkling with your favorite herbs and spices.
If you have never used Yuca for dough before, don't worry if it's a little tricky at first.
It takes a few times of working with this dough to get into the hang of it, but it's sooooo worth it to work this one out!
Your body and your taste buds will definitely thank you!
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