Cream Cheese Dough
- Total Time
- 30 minutes, plus 2½ hours' resting
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup plus 1 tablespoon/115 grams brown rice flour
- ⅓cup/60 grams potato starch
- ½cup/60 grams tapioca starch
- 1½cups/180 grams oat flour
- 1teaspoon salt
- 1cup/220 grams cream cheese, very cold
- 1cup/220 grams unsalted butter, very cold, cut into ¼-inch-thick slices
Nutritional analysis per serving (2 servings)
2171 calories; 139 grams fat; 80 grams saturated fat; 1 gram trans fat; 39 grams monounsaturated fat; 9 grams polyunsaturated fat; 207 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 29 grams protein; 1132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
- Step 2
Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
- Step 3
Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.
Private Notes
Comments
There's moisture in the butter (appox 17% water) and a lot in cream cheese. So much moisture in cream cheese that the government restricts moisture content of cream cheese to 55% or less.
This dough requires a minimum of 2 hours rest. The rest period is to allow the flours to hydrate. Gluten free flours do not hold hydration at the same levels as wheat flours; they also require more time to hydrate. That's why most gluten free recipes have a long rest period.
Tapioca provides browning and the bite we associate with a crust. Potato starch doesn't brown well, but adds softness. Tapioca and potato starches used together create the color and texture we associate with baked goods. The rule in gluten free baking is substitute like for like. So yes, you can use all potato starch. Just know you won't have the crumb and texture that both tapioca and potato create when used together.
Can this dough be frozen? Also, can this crust be baked in advance and, if so, (1) what temp/for how long and (2) can the cooked crust be frozen?
I am so impressed that anyone got this crust to work. I'm an experienced baker, and when I pulled the dough out of the fridge this am, it was a ball of crumbs. I added water, and some ghee, and I still couldn't roll it out. So kudos to you all! Seriously!
Can I use white rice flour instead of brown rice flour?
I’ve made this dough 3 times over the course of 4 months and it’s beautiful each time. I followed the directions exactly. Definitely allow the crust to rest as indicated. I bought Liz Pruett’s book, Tartine All Day, because of this dough. Best GF baking book ever.
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