Basic Pilsbury Refrigerator Dough Substitute (for sweet uses)

Pilsbury Style Refrigerator Dough

2/3 cup Rice Flour

1/3 cup Sorghum Flour

1/4 cup Vanilla Pudding (Jello brand sugar free- fat free is GFCF)

1 TBSP Potato Flour (flour, not starch)
2 TBSP Sugar

1/2 oz Gelatin (abt. 1 TBSP + 1 scant tsp)

2 1/2 tsp Guar Gum

1 tsp Salt

1/2 tsp Baking Soda, rounded
1 1/2 tsp Baking Powder

*  *  *  *  

2 tsp Yeast**

1/2 TBSP sugar

2 TBSP Warm Water

*  *  *  *

2 TBSP Butter

2/3 cup Warm Rice Milk

1 TBSP Vegetable Oil 

2 eggs, Room Temperature

**If you prefer yeast free, leave out 2nd set of ingredients and use 2/3 cup of starter.  Make a note that starter adds a sourness to your baked goods (quite sharp compared to commercial sourdough bread) and will affect the final taste of baked goods.


1) Mix each set of ingredients in separate containers.  Making sure the dry group is in the largest bowl.  
2) When the yeast mixture has grown into a frothy airy mixture, combine all ingredients into the Large bowl.
3)  If you need to knead it into a ball for what you are using it for, use a plastic baggy over your hand or some saran wrap.
4) If you need to roll it out for whatever you may be using it for, it is best to roll it out between two sheets of saran wrap.
5) Let rise in a warm place for 30 minutes 
6) If you are making a stuffed or cinnamon roll style pastry, then bake 375 for 20-23 minutes.  Anything shorter than a cinnamon roll or un-stuffed will take less time. Check for done-ness by poking with a toothpick and checking that it comes out clean.  Golden brown is also a good indicator of done-ness.