Here's a dough we use on the regular in many applications.
You'll see me use it in empanadas, flat breads, pie crusts, pastry tarts, crackers, and more!
It's extremely versatile and you can even flavor it as desired.
This makes a large batch, but don't worry- you can split it off and freeze it!
6 cups almond flour
1 cup & 2 tablespoons coconut flour
1/4 cup xantham gum
6 tablespoons baking powder
4 tablespoons apple cider vinegar
6 whole eggs, whisked
6 tablespoons room temperature water
Combine all wet ingredients in a bowl, set aside.
Sift all dry ingredients together into a large enough bowl to hold all ingredients. Add the wet to the dry. Mix with a spoon as best as possible.
Grease a granite/marble surface with 1 tablespoon of olive oil. Knead the dough on the counterop until all ingredients are thoroughly combined. This will take several minutes. Roll all into a ball. Wrap in saran wrap and refrigerate 2 hours before use and up to 3 days.
You can also freeze the dough in freezer safe Ziploc bags and it keeps upwards to 2 months if stored properly.