I am a contributing writer on $5 Dinners and share my recipes on the second and fourth Tuesday of each month. Most of the recipes I share are naturally gluten-free, because that is how I normally cook. However, the last recipe I posted was not, so I wanted to share the gluten-free substitute I often use when I make Bierocks or “hot pockets” for my family.
1 1/2 cups tapioca flour
1 1/2 cups brown rice flour
3/4 cup potato starch
1 teaspoon xanthan gum
2 1/4 teaspoons active dry yeast
1/3 cup sugar
1/2 teaspoon salt
1 cup rice milk (or milk)
1/3 cup shortening (or df butter or butter)
1/2 cup of tapioca or brown rice flour (don’t add until step 4)
1. In a large mixing bowl, combine flours, potato starch, xanthan gum and yeast.
2. In a small pan, heat milk, sugar, shortening, and salt to 120 – 130 degrees. (I use a candy thermometer to check the temperature).
3. Add milk mixture and eggs to flour mixture. Beat on low using dough hooks if you have them, if not stir by hand.
4. Add in enough of the last 1/2 cup of flour to create a moderately stiff dough.
5. Shape dough into a ball, cover, and let rest for 30 minutes.
6. Divide dough into 12 balls. On a lightly floured surface, roll ball until it is 1/4 inch thick circle. Place 1/2 cup of your filling in the center and fold sides up to the center:
7. Pinch seems together:
8. Shape into a circle:
Bake on a greased baking sheet at 375 degrees for 15 minutes.
You can use the Bierock recipe to make your filling or come up with your own. We also like combining cooked ground beef with leftover pizza sauce and cheese to create a pizza pocket.
We eat them hot the first night with Beef Stew with Cabbage, then I freeze the leftovers. When I pack lunches, I put the Bierocks in frozen and they thaw by lunch time.
Here are the naturally gluten-free recipes I have shared on $5 Dinners:
This post has been linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.