Recipe Review: Primal Girl’s Magic Wonder Dough Recipe

August 8, 2013 in Categories: by

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A Paleo dough recipe that makes rolls, pizza crust, crackers and tortillas!

A Paleo dough recipe that makes rolls, pizza crust, crackers and tortillas!

My friend Tara Grant over at PrimalGirl.com has created an absolute masterpiece of a recipe.  She calls it her Paleo/Primal Magic Wonder Dough Recipe.  This is actually a pretty apt description.  It is a versatile  base dough recipe that can be used to make rolls, pizza crust, crackers and tortillas… and probably much more!

Buy the Recipe!

The ingredients list is super clean.  It doesn’t contain any strange binders or psyllium husk or anything else dodgy.   Yes, it is still grain-free, legume-free, nut-free with a primal version that includes dairy and a paleo version that is dairy-free (includes coconut milk instead).  The ingredients are fairly common ingredients and were all things that I could find in my pantry.  In fact, if you are on the autoimmune protocol and have successfully reintroduced eggs, this recipe would be something you could enjoy (if you aren’t sensitive to tapioca).  This recipe could be made in a low FODMAP version, but is not GAPS diet or SCD diet friendly.

The Paleo Mom's Review of Primal Girls' Magic Wonder DoughWhen you read the words “nut-free” in a paleo baked goods recipe, most people think of coconut flour.  But, that’s not the case.  Instead, this recipe uses tapioca flour (one of the secrets to it’s amazingness).  There’s a primal version that includes cheese and cream and a full paleo (dairy-free) version that is also nut-free (this version would work for someone on the autoimmune protocol if you have successfully reintroduced eggs).

Tara is selling her recipe for $3.95.  For this price, you are getting quite a lot more than a simple recipe however.  Tara walks you through each ingredient, why it is used, and any little important tidbits you need to know about working with that ingredient.  There are two master recipes: a primal version and a paleo version.  The ingredients are measured out by weight rather than volume, to remove variation due to climate, humidity, and ingredients brands (if you don’t have a kitchen scale, this might be a bit of a problem; or if your scale only measures in ounces, you’ll need to do a calculation to convert since the ingredients are listed in grams–1oz=28g).  Each recipe comes with four sets of instructions: one for making pizza crust, one for making rolls, one for making crackers, and one for making tortillas.   Tara also gives you ideas for variations and important tips based on the many, many iterations she performed in her kitchen to get these recipes just right.

The dough freezes well so you can make a big batch to keep in the freezer for a quick add-on to a weeknight meal.  It also refrigerates well.  I made a double batch and cooked it three different ways over three non-consecutive days and the dough baked up just as beautifully four days after making it as it did on day one.  I felt like the dough was a little easier to work with cold, but it was okay to work with at room temperature too.

What did I make with Primal Girl’s Magic Wonder Dough?  Rolls were on the top of my list, and I actually made them twice.  Once flattened a little to cut open as mini hamburger buns and once very round to just serve as dinner rolls.  Both times the flavor and texture were perfect.   They were ridiculously delicious, light, with a crunchy crust and a chewy yet airy (bready) middle.  My whole family devoured them.  And what few remained were delicious as next day leftovers too.

The Paleo Mom's Review of Primal Girl's Magic Wonder Dough

I also made tortillas with the recipe, following the directions in the recipe.  Warm out of the pan, they were soft flour tortilla-like deliciousness (I served them with grilled steak seasoned with truffle salt, arugula, Asian pear and an aged balsamic and macadamia nut oil vinaigrette-OH MY YUM!).  The leftovers turned into crunchy taco shell-like like deliciousness when they cooled.  Next time I make them, I think I will cool them draped over a glass to turn them into taco bowls for salad!  The whole family enjoyed them both soft and crunchy and I would be hard pressed to tell you which I thought was better.

The Paleo Mom's Review of Primal Girl's Magic Wonder Dough

After we ate the tortillas, I had to e-mail Tara to tell her that my kids loved her.  She laughed and said that she’s been hearing that a lot lately! Tara was originally planning on raising the price of her recipe after an introductory period.  Before posting this review, I checked with her on that and this is what she said:

First, I’m not going to raise the price of the recipe after all. I AM, however, writing an entire cookbook based on the dough recipe itself. Since first creating it, I’ve discovered that it’s way more versatile than I previously thought. The recipe download only contains instructions on how to make buns, rolls, crackers, pizza crust and tortillas.  I’ve since deep fried the dough and made both donuts and the best samosas ever, plus I’ve turned it into quiche crust, pie crust, calzones and more. I’m working on dumplings and a batter for fried chicken right now, and may even have a tweak to turn it into pasta.
I’ve been working together with some friends on complete meals for the book already, and we’re really excited about the different opportunities. I’d love to bring some of you on board! I’m accepting submissions from anyone who wants to experiment with the dough and see what they can come up with. Think outside the box – what do you miss the most? I used to miss pizza, but that problem’s solved. Now, I miss egg rolls. And gyoza. All you need to do is support my (and Sarah’s!) upcoming trip to the Ancestral Health Symposium by first buying the recipe. :) If your recipe is accepted for the new book, you’ll get paid – but those are details I still need to work out with my publishing company. More info on that to come!

I’m excited about a whole recipe book using this recipe.   I have a bunch of ideas for it, although very little time to actually do them (ooh, I think this would work so well for bagels!).  And I’m glad to see the recipe will be staying at it’s current price.   This is a fantastic recipe.  If you have been missing bread or tortillas or have kids or a spouse or parents who just aren’t convinced that they can live without pizza Fridays, I highly recommend this recipe.  A perfect tool in your arsenal as school starts and a great emergency food to keep in your freezer for a quick mid-week meal the whole family will love.

Buy the Recipe!

Comments

I think this will be a great way to transition my extremely picky, bread-loving 7yo. I’ve tried many, many other paleo snacks with very little luck. I’m really excited to try this recipe…I only hope I can keep myself from being tempted too often :)

I’m curious, your description makes this sound like a version of pao de queijo (aka brazilian cheese puffs) but perhaps it is not. I’m interested if this is a vastly different recipe since the amount of tapioca in the pao de queijo makes it rough on me [[although it is yummy and versatile] Thanks!

Bought the recipe, but have one small question. I assume the grams are weight. I just want to confirm. Otherwise, it looks great. Looking forward to trying it. One other question, can you recommend a nutritional yeast?

I don’t own a kitchen scale. US measurements would be great to have as I won’t be able to make this without them :-( Can anyone convert the amount for me??

It’s not straightforward to convert to volumes because it varies so much by brand and for example what kind of root vegetable you use. But, if it helps to know the amounts in ounces, 1 ounce is the same as 28 grams (you could also e-mail Tara to ask for some guidance with volumes).

I bought the recipe yesterday and can’t wait to try it. I’m envisioning cinnamon rolls again……LOL Pizza dough will be the first thing I try though, because I really do miss pizza and what is pizza without an awesome crust!

This sounds amazing. I realize that the best baking is done by weight, not by volume, but I honestly do not have space (or $) for one more kitchen tool. If this ever becomes available with US volume measurements I will be on it like ants on a piece of candy!

Thanks, Sarah, for this very specific review! :)

I’m in the same situation – living without a kitchen scale. I emailed Tara and here is what she said…

I don’t use US measurements in my baking, as they are very inaccurate. I would suggest getting a kitchen scale (they’re only about $15 on Amazon), that way your recipes will always turn out beautifully — and you can easily make substitutions, as long as the weight comes out to the same in the end, you can substitute any flour you want. :)
That being said, 170 grams of tapioca is about 1.5 cups. 125 mashed root is about 1/2 of a medium sweet potato. Use between 1/4-1/2 cup for the extra flour at the end. I can’t guarantee your recipe will turn out using these measurements, but it should still be pretty good!
Good luck and let me know how it turns out,
Cheers,

I’ve ordered a kitchen scale, but have been using these measurements in the meantime. I’ve been making the non-cheese version using red potatoes (that’s what I have in the house atm LOL). I’m not sure if my guestimate of “medium sweet potato” is off, but I’ve found the dough is coming out rather dry. From either not needing to add anything at the end to needing to add quite a bit more oil to stop them from crumbling. The final product is turning out fine, but I’m starting to cut back on my initial tapioca amount to have an easier time getting the right texture.

Just bought the recipe. Paleo Mom, did you use the Yucca or a different vegetable? I’ve never even seen Yucca at the store, so I’m a bit hesitant. She did recommend a few others but I want to get the very best results I can!

I’m incredibly interested in buying the recipe but a little concerned that it’ll be high in added sugars (honey) or starchy veggies (i see you mention sweet potato and yucca in the comments above). Can this dough be considered ‘low carb’?

Just a word of caution…tapioca flour can have a very constipating effect. I made this recipe a while back (the crackers with the primal version of the dough). It tasted wonderful, and I overindulged, so maybe smaller amounts wouldn’t be problematic.

Bought the recipe last year and finally getting ready to make it! I’ve been following the AIP protocol and am wondering whether to try using eggs or flax seed egg substitute. I know neither is technically AIP-friendly..which do you think is the safer bet? Or is there an alternative you can suggest?

I made these into dinner rolls and they were very gummy inside. Any tips? The one thing I can think of is I did use a rather large egg so I had to add quite a bit of tapioca to make it workable.

I tried while they were warm. Do they get better as they cool? Gonna try tomorrow with less moisture, so hopefully less tapioca! I really need these to work for my little grain free guy who is missing bread terribly!

I used your link to buy the recipe this afternoon. After reading a few comments on the primalgirl site about the recipe, it seems that some people are using plantains as the root vegetable. How would your recommend preparing them for the recipe? Did you bake your sweet potato when using the recipe? Thanks!

Love the recipe! I have made thin hamburger “buns”, tortillas that were amazing and bread sticks. I also made the large batch to see how freezing went and it was great! I still limit the times that I eat them though. Dont want to fall back into that bread syndrome! I have used both Parsnips (my favorite) and sweet potatoes. Thanks for sharing!

You didnt create this recipe. its a really traditional brazilian recipe called “pão de queijo”. it’s shameful that you are SELLING a traditional, open-source recipe as your creation, and i’m quite desapointed.

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