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    Home » Recipes » Bread & Buns

    All Purpose Refrigerator Dough (vegan)

    Published: Oct 23, 2022 · Modified: Oct 20, 2024 · by Tracy Halasz · 51 Comments

    Jump to Recipe

    Learn how to make your own big batch of all purpose refrigerator dough from scratch and for the next 14 days use it to bake your own vegan bread and bakery items. Need freshly baked bread, dinner rolls or soft puffy pita bread for dinner? No problem! Got a craving for gooey vegan cinnamon rolls or soft garlic breadsticks? We've got you covered.

    Two buckets of proofed bread dough ready to bake.

    There's just something magical about dough, the feel and smell of it; watching it rise and transform into delicious food is very rewarding (and pretty cool science too). Baking grounds me, and stirs up a sweet nostalgia from using recipes passed from one generation to the next.

    I promise, this all purpose refrigerator dough master recipe is going to be a game changer in your kitchen like it is in mine. It takes only 5 minutes to mix together! It's the ultimate, simple, fuss-free method to make basically everything bread related from scratch in half the time.

    Plus, it's perfect for small batch cinnamon knots, soft burger buns, bagels, etc. just twist off the size you need, shape and bake.

    Pile of freshly baked pita pockets in a cast iron pan.
    Golden breadsticks piled up on a baking sheet.
    Vegetarian pizza topped with mushrooms, arugula, and tomatoes.

    This refrigerator dough recipe is made without eggs and without dairy. It's made using only simple ingredients - flour, yeast, water, salt - with endless possibilities! Sometimes called universal dough, crazy bread dough or miracle dough, this multi-purpose dough recipe is totally vegan and totally versatile.

    Also, kids love creating their own pizzas, cinnamon rolls, garlicky breadsticks or monkey bread with their own chunk of dough!

    Hot from the oven, tray of dinner rolls.
    Cinnamon twist bun proofing in a pan.

    If you are you looking for a simple, uncomplicated refrigerator bread dough recipe that takes little effort and creates professional results, keep reading. You'll find step-by-step instructions plus plenty of ideas for baking soft, pillowy sandwich bread, rustic Dutch oven bread and much much more.

    Let's get started mixing up your first bucket of dough!

    Table of Contents show
    1 Great Bread Recipe for Beginners!
    2 Ingredients for Master Dough Recipe
    3 How to Make Easy Refrigerator Dough
    4 Equipment Essentials
    5 Bread Baking Terminology
    6 Storing unbaked refrigerator dough
    7 Things to make with one bucket of dough!
    8 Bread Making Resources
    9 All Purpose Refrigerator Dough Master Recipe (vegan)
    9.1 Equipment
    9.2 INGREDIENTS
    9.3 INSTRUCTIONS
    9.4 NOTES
    Overhead shot of bread dough proofing in a large bowl.

    Great Bread Recipe for Beginners!

    1. Very easy to make from scratch (minimal effort) - works every time!
    2. Economical - uses only simple, inexpensive ingredients.
    3. Allergy Friendly - eggless, dairy-free, nut free and soy free.
    4. Convenient / multi-purpose for making pizza, pita, rolls, cinnamon buns, breadsticks.
    5. Time saving - quick and easy for essentials and meal prep.

    Ingredients for Master Dough Recipe

    Since this is considered a 'lean' dough aka vegan/vegetarian (eggless, no dairy), it can remain in the refrigerator for up to 14 days. Enriched doughs have a shorter fridge life.

    Ingredients for bread making laid out on tray.
    • Flour: All purpose (10-11.5% protein) or bread flour (~12% protein). The flour creates the structure for the bread (gluten strands).
    • Yeast: I use active dry (traditional) type yeast, but you can use instant or fast acting yeast in this recipe. The yeast is the leavening agent.
    • Water: Room temperature (should feel wet but neither warm or cold). Water that is too hot will kill off the yeast. When the water is too cool, it takes longer to proof.
    • Sweetener: Feeds the yeast so it grows. Use any vegan source, I like maple syrup or agave.
    • Oil: Adds richness and makes the bread tender. Use a light, neutral tasting oil such as canola or vegetable. Can sub in melted plant based butter for extra flavor. Or skip if oil free.
    • Salt: Inhibits/slows the growth of the yeast while tightening the gluten strands of the dough. Plus the salt enhances flavor. Table salt is fine. The amount of salt can be reduced if you follow a salt restricted diet, but it does make a change to flavor and texture.

    How to Make Easy Refrigerator Dough

    With a bucket of refrigerated bread dough on hand, you can have freshly baked bread every day of the week! It's quick and easy to make - only 5 minutes to mix together and no kneading or punching down required!

    Loaf of sandwich bread with one slice cut off on bread board.

    Follow these easy step-by-step instructions for making the master dough and you can begin making your own bakery-quality baked goods in no time. Let's get mixing!

    1. Start with the liquid ingredients. Measure the luke warm water into the bucket.
    2. Add the yeast and stir together. Mix in the remaining liquid ingredients.
    3. Add the flour and then the salt on top.
    4. Using a dough scraper, clean hands or a large spoon, mix the wet and dry ingredients together until there are no dry bits. Pro Tip: You may need to wet your hands a couple times to get all the dry patches from the bottom incorporated.
    Bottle of water being poured into bucket of bread dough.
    Top view of bread dough in a bucket.

    5. Cover and let the dough sit at room temperature until it's puffy and rising (~2 hours depending on the temperature of your kitchen).
    6. Then place in the fridge. The dough can be used right away but is less sticky and easier to handle if you store the bread dough in fridge overnight (or at least for a couple hours).

    Note: refrigerating bread dough will change/enhance the flavor over the 2 weeks.

    Equipment Essentials

    Because this is a big batch of dough, I find a bucket useful; however, I've been making bread for a long time with zero specialized equipment so don't feel like you have to run out and buy anything to get started.

    Here are a few basics that are helpful, but not necessary to start baking bread:

    1. Food Scale - baking is a more precise science than cooking. A digital food scale makes baking so much easier. I've been using the same one several times a week for many years - Escali, Arti Digital Scale.
      Pro Tip: the TARE button will be your new best friend, it resets the scale to zero each time without having to use a new dish or do math for each ingredient addition.
    2. Dough Bucket with a lid - you definitely don't need a dough bucket, but once I got my bucket, it changed big batch bread dough making for me! A bucket helps with organization, storage, and clean up. I bought these in a 2 pack, 6 quart - Cambro, 6 quart. They are the perfect size for proofing and storing this refrigerator dough, fit easily in the fridge, and make clean up a breeze.
      Pro Tip: round is better than square (no corners for the dry ingredients to hide).
    3. Bench/Dough Scraper - optional but wonderful for mixing, folding and cutting the dough as well as clean up. I have a metal scraper and a plastic scraper.

    Bread Baking Terminology

    • Hydration: The water - flour ratio is called the hydration level (expressed in a percentage). This dough is ~70% hydration.
    • Proofing: Proofing yeast is a test to be sure the yeast is active. Proofing the bread dough is the stage when the yeast is growing and producing gas that causes the dough to rise, and get puffy (you may hear the term 'double in size').
    • Rising Time: AKA the second proof. The time after the dough has been shaped and is covered and rising before baking. Typically (and more quickly) done at room temperature, but also a slower proof can be done in the fridge overnight.
    • Kitchen (Ambient) Temperature: If your kitchen is cool (climate or air conditioning), the proofing/rising times likely will take longer (remember the yeast thrives in a warm, draught-free environment). As well, if your kitchen is on the warm side, the proofing time will likely be shorter.
      Around 75-80º F (24-26º C) is recommended kitchen temperature for yeast dough.
    • Pro Tip: My kitchen is not this warm, but I cover my bread dough (or sourdough) and place it near the warm stove.
    Tray of sticky salted maple nut cinnamon buns.

    Storing unbaked refrigerator dough

    • Fridge Time: This bread dough can be stored in a bucket in the fridge for up to 14 days. After 2 days, cover the vent (hole) in the lid with a piece of tape. The dough will collapse in the bucket after you pull a piece off, do not be concerned, this is normal. Continue to use it as per recipe instructions.
    • Can bread dough be frozen?: If you don't use up all your bread dough, you can freeze it in one pound balls or smaller. Wrap tight in freezer friendly plastic or airtight container for up to a month.
    • Thawing Bread Dough: Thaw the dough in the fridge overnight prior to baking day. Bring to room temperature, then shape and bake following the recipe.

    Things to make with one bucket of dough!

    This recipe makes ~4, 1 pound loaves of bread or a loaf of bread, some pitas, and a tray of cinnamon rolls. The variations and combinations are endless.

    In the coming weeks, I will adding more recipes you can make with your all purpose refrigerator dough recipe including crusty rustic loaf, soft tear-apart rolls, pita bread, pizza crust, cinnamon raisin bread, sweet and savory breads, Swedish knots, homemade pretzels, plus so much more. But in the meantime, cut off a chunk and make an easy pan loaf or some garlic breadsticks.

    Good luck and happy baking. I hope you find the same joy baking from scratch (the easy way) as I do!

    Bread Making Resources

    For a really deep dive into bread making, more pro tips, techniques, troubleshooting, science, and hundreds of year's experience, here are a few of my top resources and inspirations:

    • Holiday and Celebration Bread in Five Minutes a Day, Zoe Francois and Jeff Hertzberg
    • Brilliant Bread cookbook, James Morton
    • Little Spoon Farm blog (Queen of all things Sourdough, Amy Duska)
    • Tartine Bread cookbook, Chad Robertson
    • Bake with Jack blog and YouTube
    • Grandma Smith, Aunty Kaye, Mom - lifelong inspiration, cheerleaders, and mentors

    Did you make this recipe? I'd love to see it!
    Please leave a rating and review below and tag me on Instagram with any photos!
    NEVER MISS A RECIPE: Sign up for my email NEWSLETTER!

    Big bucket of all purpose bread dough proofing on counter.

    All Purpose Refrigerator Dough Master Recipe (vegan)

    This all-purpose refrigerator dough (aka crazy bread dough/miracle dough) is easy to make, super versatile and totally vegan. You can make anything with this universal bread dough from bread to pitas and fancy sweet rolls, pizza, pita, and cinnamon rolls. No kneading, no mess, and very little effort to create professional quality baked goods.
    Author : Tracy Halasz
    Servings:4 1 pound loaves

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Proofing Time 2 hours hrs
    Total Time 2 hours hrs 8 minutes mins

    Equipment

    • bucket with lid
    • digital kitchen scale (recommended)

    INGREDIENTS

    • 700 grams water* (room temperature)
    • 1 tablespoon yeast
    • 50 grams oil or melted vegan butter (optional)
    • 2 tablespoons maple syrup / agave
    • 1000 grams flour*
    • 20 grams salt

    INSTRUCTIONS
     

    • I recommend using a food scale for this recipe!
    • In a large plastic bucket or large bowl combine the water (~3 cups*) and yeast. Stir until dissolved.
      In the winter in my climate (cold and dry), I sometimes add a couple extra tablespoons of water to be sure there are no dry bits and the flour is hydrated.
    • Add the oil or melted butter (scant ¼ cup) and maple syrup and stir to incorporate.
    • Add the flour (~6 ½ cups*) and salt (~3 teaspoons) to the bucket. I use all purpose flour or bread flour.
      *scoop and sweep method: I use a ¼ cup scoop to fill my 1 cup scoop and then level it with the flat side of a kitchen knife. Note: Weighing the ingredients is the most accurate.
    • Using a dough scraper, your hands or a large spoon, mix together until all the flour is completely incorporated.
      I wet my hands several times to help get all the dry bits from the bottom of the bucket.
    • The dough should be tacky/sticky but not sloppy or dry.
      Depending on what your climate is like and the flour you choose, you may need more or less water.
    • Place lid on the bucket* or cover the bowl with a plastic bowl cover (creating a nice warm, draught-free environment for flour to hydrate, the yeast to grow and the dough to rise).
      *As the yeast is activated, it will produce gas so the bucket/container should not be airtight. I poke a small hole in the top of my dough bucket which works well or just place lid on top of bucket without sealing it.
    • Leave the dough at room temperature for ~2 hours to rise.
    • Place the bucket of dough in the fridge for up to two weeks. Pinch off a piece when you are ready to bake a whole loaf or just a bun or two.
    • Pro Tip - remember to cover the hole in the lid with a little piece of tape after 2 days.

    NOTES

    This refrigerator dough can be used right away after the initial proof, but it is much easier to handle (less sticky) if it spends some time in the fridge first. You may require addition flour on the work surfaces when shaping and rolling the dough when used prior to refrigeration. 
    Yeast can be stored in fridge for a couple of months or for longer in the freezer.
    This recipe works really well at my elevation (1045m/3438f) and climate (sunny but cold and dry).
    Flour - if you don't have a digital scale (highly recommended), use the scoop and sweep method to measure flour. When you dig a measuring cup into a compact bag of flour, it measures more flour than required. Use a smaller scoop to fill the 1 cup measure and then sweep the top with the flat side of a kitchen knife or spatula.
    Pro Tip if using a digital scale: The Tare button zeros out the scale before/after adding each ingredient. eg. turn scale on, set unit (grams), place dough bucket on scale, press Tare - scale will read zero. Pour in water, add yeast. Press Tare - scale will read zero. Repeat with remaining ingredients, zeroing out the scale before each new addition.
    The basic refrigerator dough recipe can be used for so many thing - try it with some of  your family's baked recipes - you'll save so much time.
    For a deep dive into all the pro tips, tricks and science behind bread making, check out my Resources section in the post.

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

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    12753 shares

    Reader Interactions

    Comments

      5 from 18 votes (4 ratings without comment)

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      Recipe Rating




    1. Katherine

      January 24, 2025 at 1:11 pm

      5 stars
      I love using this dough! So easy to make and the different types of recipes are great! Thank You for sharing!!!

      Reply
      • Tracy Halasz

        January 29, 2025 at 7:59 am

        Thank you so much for the review. I'm happy you enjoying your bucket of dough in lots of recipes!

        Reply
    2. G

      January 18, 2025 at 8:40 am

      5 stars
      I make this all the time. It’s great!

      Reply
      • Tracy Halasz

        January 29, 2025 at 7:58 am

        Thank you - so happy you enjoy the recipe!

        Reply
    3. Sabina

      December 24, 2023 at 8:51 pm

      5 stars
      HI! I haven't tried this recipe yet, I do have a question-I don't have a bucket with lid, is there another way I can store this dough?
      Thanks!

      Reply
      • Tracy Halasz

        December 27, 2023 at 8:34 pm

        If you have a large 6 quart bowl that you can cover with saran wrap, you can use that.

        Reply
      • Diana

        April 07, 2024 at 11:56 am

        5 stars
        Excellent recipe Tracy…. Thank you kindly for all of your recipes…😋

        Reply
        • Tracy Halasz

          April 11, 2024 at 6:50 pm

          Thank you so much, Diana!

          Reply
    4. Robbin Wms

      March 08, 2023 at 2:07 pm

      5 stars
      Tracy I’m so appreciative for your details. I’ve been making no knead bread now for a couple years, after a friend encouraged me and promised how easy it would be. But now I’m ready to take it to another level. With your details and science behind making bread I feel I have the confidence. I don’t usually buy product thru implanted links but you’ve earned my support. I’ve also subscribed to your information. Thank you again. Keep up the great work!

      Reply
    5. Jane

      February 07, 2023 at 6:27 pm

      5 stars
      Love this recipe. I made a loaf of bread……..it was delicious. Will probably make another loaf and a small batch of cinnamon rolls with the remaining dough. I plan to have a batch of this dough in my fridge 24/7.

      Reply
    6. Cara

      October 23, 2022 at 3:01 pm

      Hello, I am wondering if anyone has tried adding sourdough starter to this recipe? I do a lot of sourdough baking so wondering if this will work here.

      Reply
      • Tracy Halasz

        October 23, 2022 at 6:53 pm

        Sorry, I haven't tried it with sourdough starter, and I haven't had feedback using sourdough starter yet.

        Reply
        • Carol

          February 24, 2024 at 6:41 pm

          Tracy, can you use honey in this recipe?

          Reply
          • Tracy Halasz

            February 24, 2024 at 9:32 pm

            Yes, you can.

            Reply
    7. Beverly

      October 21, 2022 at 5:21 pm

      5 stars
      Game changer! I have baked for 50 years and have never had cinnamon rolls so light and fluffy. Just knowing I have all those options available to me by just grabbing a hunk of dough makes me so happy. Still looking for a pizza crust recipe if you have one. Thanks so much for posting your recipes.

      Reply
      • Tracy Halasz

        October 22, 2022 at 7:47 am

        So happy to hear! It is a great versatile refrigerator dough - we love it too. Pizza crust recipe and sauce are coming next. Happy baking!

        Reply
    8. Sandi

      July 06, 2022 at 7:53 pm

      I have been looking for a recipe that only requires the store bought yeast and uses a hunk of dough to regenerate more dough. I know it's possible and wondering if this could be one of these types of doughs.

      Reply
      • Tracy Halasz

        July 14, 2022 at 5:54 pm

        I haven't tried that, but I know you can incorporate the scraps from one bucket to the next to enhance flavor. Let me know if you try!

        Reply
    9. Dorothy

      June 08, 2022 at 5:26 pm

      5 stars
      Thanks so much for the recipe for bucket of bread. I made it and my husband went nuts over it. I have never made bread from scratch before and I couldn’t believe how excellent it was. Really easy to make and really delicious to eat. Thanks again!

      Reply
      • Tracy Halasz

        June 10, 2022 at 6:38 am

        That's fantastic, Dorothy! I'm so happy you enjoyed making the bread and that you and your husband loved it!

        Reply
    10. ANN HARTQUIST

      May 24, 2022 at 10:09 am

      Is it possible to add sour dough to this mixture?

      Reply
      • Tracy Halasz

        May 25, 2022 at 9:29 pm

        I haven't made it with sourdough starter. Let me know if you try it!

        Reply
      • Michele Mrochuk

        March 30, 2024 at 4:03 pm

        I don't see a recipe for homemade rools

        Reply
        • Tracy Halasz

          March 30, 2024 at 8:58 pm

          Hello, the dinner rolls are a separate post.

          Reply
    11. Liana Olivier

      May 23, 2022 at 7:40 am

      5 stars
      This sounds like a great recipe Could this be nadje in a micro wave as I do not have a stove. Thanks
      Liana Olivier
      All the way from south africa

      Reply
      • Tracy Halasz

        May 23, 2022 at 11:11 am

        Thank you for the inquiry. I have not made in a microwave; but do you by chance have a slow cooker? crock pot? toaster oven? air fryer or similar?

        Reply
    12. Arleigh

      April 18, 2022 at 1:50 pm

      5 stars
      Just made a batch using 55/45 all purpose/whole wheat. I didn’t add the bit of extra water….saw that note after it was already resting…I will add it next time. Only added 1/4 tsp of salt and it still turned out beautifully flavoursome. May I go on again about the texture of this bread. It is the best! Thank you

      Reply
      • Tracy Halasz

        April 20, 2022 at 8:40 pm

        Yay, so happy you are enjoying the bread recipe! Your photographs look amazing.

        Reply
    13. Shannon

      March 28, 2022 at 11:13 am

      Did you ever try with gf flour?

      Reply
      • Tracy Halasz

        March 29, 2022 at 8:42 am

        So sorry, I have not tried this bread dough recipe with gluten-free flour yet.

        Reply
      • Risa

        April 12, 2025 at 5:18 am

        5 stars
        Tried this a couple weeks before and loved it as bread AND as cinnamon rolls! My kiddo did, too, and has been bugging me to make it again, but I had surgery right after last time and I've got a 5# lift limit, which also translates to "mixing things can hurt". Do you think I could make a batch with a mixer that's got a dough hook attachment to do the initial mixing before tossing it in its bucket? (If not, I may just hand him the recipe and tell him it's his turn to make the dough! Which, he'll make it, but getting him to clean up after is a pain in the pinfeathers..! 😝)

        Reply
        • Tracy Halasz

          April 13, 2025 at 10:30 am

          Good morning, yay so happy you and your son are enjoying the bucket of dough. You can absolutely make a batch in the mixer with a dough hook then transfer to the bucket! I hope you have a fast and painless recovery from your surgery. Happy Sunday!

          Reply
    14. Arleigh

      March 24, 2022 at 5:44 pm

      5 stars
      Made another batch of Bucket of Dough today. One loaf for me and one for my daughter in law. Smells mighty good in here. This easy bread dough is the only way to fly!

      Reply
      • Tracy Halasz

        March 24, 2022 at 9:13 pm

        Yay, I'm so happy you are enjoying the all purpose dough! It's so easy to make and convenient to have in the refrigerator! Thanks for the review.

        Reply
      • Lori

        September 11, 2023 at 8:12 pm

        5 stars
        Ok the verdict is in..... This is a great recipe! I made the dough and used it after 4 days of it sitting in the fridge. It deflated, which Tracey mentions above. It smells (and tastes) like sourdough, which Tracey mentions above. So over the course of one week, I made pitas, garlic bread sticks and pizza. Family loved all of it. My husband hates store bought pita bread but he loved the flavor of this one. I followed Tracey's recipes for pita and garlic bread. For the pizza, I oiled a 13x9 pan and placed the dough in the pan. I spread it out as much as I could. I let it sit for about 20-30 minutes and then spread it all the way to the sides. I added sauce and toppings and baked it in a 400° oven for about 20 minutes. I was just watching for browned edges and cheese. Turned out yummy! I will definitely be making this big batch dough again! Oh also, thanks for responding to all of my questions on email! Very attentive and helpful. I appreciate you!

        Reply
        • Tracy Halasz

          September 18, 2023 at 12:41 pm

          Yay, so happy you are enjoying the all purpose dough - it has so many uses! Thanks for the positive feedback.

          Reply
    15. Tracy Halasz

      March 13, 2022 at 9:34 pm

      5 stars
      Speeds up and makes baking bread and sweet buns so quick and easy. I love that you can leave the bread in the fridge to use in small or large batches over the next 2 weeks!

      Reply
    16. Denise

      March 11, 2022 at 8:42 am

      Thank you so much for sharing this recipe. This is exactly what I have been searching for. I am a mom of three, and always looking for things I can “whip up” without having to spend 6 hours prepping dough. I have made sandwich bread, cinnamon rolls and garlic knots so far. This recipe has been such a gift!

      Reply
    17. Suzanne Malenfant

      February 27, 2022 at 1:50 pm

      When making the All Purpose Refrigerator Dough, can I use whole wheat flour, white whole wheat flour, oat flour, or a mixture ? Please advise. Thx.

      Reply
      • Tracy Halasz

        February 27, 2022 at 2:58 pm

        I typically make it with all purpose flour or bread flour so I'm not 100% sure. I would imagine the whole wheat flour would be a little thirstier so you'd probably have to increase the hydration, and the texture would be different. Let me know how it turns out if you try.

        Reply
    18. Crystal

      January 19, 2022 at 4:43 pm

      How do you make bagels with this dough?

      Reply
      • Tracy Halasz

        January 20, 2022 at 8:56 am

        Good morning, the method for making the bagels is to shape them, boil them, and then bake them. I should have that recipe up soon.

        Reply
        • Amber

          January 18, 2024 at 9:41 am

          Waiting for this! I also see pics of sticky buns but no recipe. Will that be up soon as well?

          Reply
          • Tracy Halasz

            January 22, 2024 at 12:38 pm

            Good morning! Thanks for asking, yes we have tested the recipe and are just waiting for it to be posted!

            Reply
    19. Rebecca Moore Bass

      November 14, 2021 at 2:49 pm

      Once you take the dough from fridge does it need to proof again before baking?
      Thanks

      Reply
      • Tracy Halasz

        November 14, 2021 at 4:57 pm

        Yes, you cut off the size chunk you need, shape it, let it proof and bake.

        Reply
        • Karen Fleming

          March 31, 2022 at 9:03 am

          How much dough ( approximately weight wise) should I cut off for one loaf of bread?

          Reply
          • Tracy Halasz

            March 31, 2022 at 10:38 am

            Good morning, thank you for the question. I use about 1 1/2 pounds of dough for a loaf of bread. I've included weights, pan sizes, and tips in this post. https://simplyceecee.co/easy-white-bread-recipe-vegan/ I hope that helps. Let me know how it goes! Enjoy.

            Reply
    20. SHIRLEY

      September 12, 2021 at 10:53 am

      Love your recipes. Have you ever tried this with GF flour?
      Thank you

      Reply
      • Tracy Halasz

        September 12, 2021 at 1:55 pm

        Thank you so much! I haven't tested this with gf flour yet, but I'm super interested!

        Reply
      • Laura Pattenden-Hunt

        March 13, 2022 at 4:23 am

        Hi, did you try it with gluten free flour please?

        Reply

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