Original Gluten Free Dough mix

Rorie’s Original Gluten Free Dough Mix is the perfect blend of gluten-free flour that guarantees deliciousness, with no hassle. And with great-tasting, melt-in-your mouth fluffiness, your family would never guess it’s gluten free.

Bread should come from the oven, not the freezer. That’s why Rorie created her incredible Original Gluten Free Dough Mix. Now your family can eat their bread and be healthy too. This dough can be used as challah, pizza crust, and many other things; just click the recipe tab. It’s so versatile it’s revolutionary.

Birchas Hamotzi. Sweet baked goods made with this mix is Birchas Mizonos.

Oat Challah

  • 1 bag RORIE’S Original Gluten Free Dough Mix
  • 1 3/4 cup warm water
  • 1/4 cup honey
  • 2 packets yeast* (4.5 tsp.)
  • 2 eggs**
  • 1/3 cup oil
  • 1 tbsp. apple cider vinegar
  • 1 egg, beaten, for garnish
  • Poppy or sesame seeds (optional)

In the bowl of an electric mixer, combine water, honey and yeast. Allow to proof for 5 minutes. Add eggs, oil and vinegar, followed by Rorie’s Original Gluten Free Dough Mix. Mix batter at medium speed for 3-4 minutes until a smooth dough forms..
Shape the dough immediately, without allowing to rise. Dough will be sticky. Before handling, oil hands lightly. Rorie recommends wearing lightly oiled disposable gloves. Do not add flour to avoid compromising consistency. Braiding into large challahs or shaping in loaf pans is not recommended.
For perfectly shaped rolls, divide dough into eight 5.5-ounce balls, ten 4.4-ounce balls or twelve 3.6-ounce balls. Place balls in oiled metal jumbo muffin tins, brush with egg and garnish with topping of choice. Allow to rise 30 minutes and bake at 350°F for 30 minutes.
Eat it up fresh, or freeze for later use. Before freezing, allow baked goods to cool and wrap individually in foil. Bring to room temperature or rewarm before serving.

*For best outcome use Fleischmann's rapid rise yeast.
**For egg-free dough, replace eggs with combined 1/3 cup golden ground flax meal, 1/3 cup warm water, and 2 tbsp. applesauce.



Kokosh Cake

Follow the instructions on your bag of Rorie’s Original Gluten Free Dough Mix to create your dough. Spray a piece of parchment paper with oil and place a 12 oz piece of dough onto it. Spray the top of the dough with oil, and cover with another piece of parchment paper. Pull the parchment paper to edge of the counter to hold it down, then roll the dough between the two pieces of parchment paper until the dough takes on a flat rectangular shape (see the video for a demonstration of this step). Remove the top layer of parchment paper. If necessary, trim the dough rectangle with a knife to even out the sides.
Rub 2 tablespoons of softened coconut oil or palm shortening onto the dough using a pastry brush. Combine ¼ cup cocoa and ½ cup coconut sugar; sprinkle mixture over the oil or shortening. Roll the dough, jelly-roll style by lifting and folding the dough (for more help, see the video!) Let rise for 20 minutes. Bake at 350 for 30-35 minutes. Slice when cool. Freezes well raw or baked!

For a lower carb option, use ¼ cup of cocoa and ¼ coconut sugar. Increase sugar to up to ½ cup to achieve desired sweetness.



Deli Roll

Follow the instructions on your bag of Rorie’s Original Gluten Free Dough Mix to create your dough. Spray a piece of parchment paper with oil and place a 12 oz piece of dough onto it. Spray the top of the dough with oil, and cover with another piece of parchment paper. Pull the parchment paper to edge of the counter to hold it down, then roll the dough between the two pieces of parchment paper until the dough takes on a flat rectangular shape (see the video for a demonstration of this step). Remove the top layer of parchment paper. If necessary, trim the dough rectangle with a knife to even out the sides.
Mix 1 ½ Tablespoons avocado mayonnaise and 1½ Tablespoons mustard. Brush the mixture onto the dough rectangle. To fill the roll, use10-12 slices of deli of your choice. I recommend the Empire no-nitrate hormone-free uncured Turkey and Pastrami. Layer the deli over the mayo-mustard mixture. You may add sautéed onions, or any other toppings that you like. Roll the dough, jelly-roll style by lifting and folding the dough. See the video for more help with this step. Let your deli roll rise for 20 minutes. Bake at 350 for 30-35 minutes. Slice when cool.



Pizza

For personal pie: Prepare your dough according to instructions on the Rorie’s Original Gluten Free Dough Mix bag. Use a 4 oz piece of dough and roll it into a ball. Press down from the center, pushing outward to thin the dough and create a flat circle with a slightly thicker crust. Let it rise for 15-20 minutes. Parbake for 15 minutes and remove from oven. You can then freeze your crust to use at another time, or add sauce and cheese, then bake for additional 5-7 minutes, until the cheese is melted.
For more help preparing your pizza, check out the video!



Mandelbread

  • 1 bag RORIE’S Original Gluten Free Dough Mix
  • 6 eggs
  • 2/3 cup oil
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 1 1/2 cup coconut sugar
  • Chocolate chips or a mixture of crushed nuts and dried fruit

Mix wet ingredients then add dry ingredients and mix well. The dough will be firm and sticky.
Fold in topping of your choice.
Line or spray cookies sheets. Lightly oil hands and divide batter into 3 large balls. Place the balls on cookie sheets and form each one into a long narrow log. Bake on 350 for 25 minutes. Remove logs and allow to cool for 15 minutes. Slice each log into 16-18 pieces. Place sliced mandelbread facing one side up on the pans and rebake for 10-15 minutes. Mandelbread freezes very well.



Gluten Free Brownies

  • 1 cup Rories oat flour
  • 2 cups coconut sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 4 eggs
  • 1 cup melted coconut oil
  • 2 tsp vanilla extract

Combine dry ingredients then add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms. The batter will be a little thicker then a typical brownie batter.
Spray a 9×13 pan with oil, pour batter in and spread with a spatula or back of a spoon.
Pre heat oven to 350 and bake for 40-45 minutes on the center rack of your oven.



Gluten Free Oatmeal Raisin Cookies

  • 1.5 cups Rorie’s oat flour
  • 1 cup coconut sugar
  • 1 tbsp golden ground flax meal
  • 1/2 tsp baking soda
  • 2 cups oat
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup coconut oil or palm shortening
  • 1 tsp vanilla extract
  • 1 cup raisins

Preheat oven to 350.
In a bowl of an electric mixer combine wet ingredients and mix until creamy. Then add dry ingredients and mix well. Add raisins and mix briefly. Form the dough into three dozen small round cookies and place on metal cookie pans lined with parchment paper. Bake cookies for 12 minutes.



Gluten Free Chocolate Chip Cookies

  • 2 1/2 cups Rories oat flour
  • 1 1/2 cup coconut sugar
  • 2 tbsp golden ground flax meal
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup palm shorting or coconut oil slightly melted

Combine dry ingredients then add wet. Mix on a low speed until a cookie batter forms. Add chocolate chips or raisins with it without chopped nuts.
Line 2-3 cookie sheets with parchment paper.
Shape into 24-36 cookies depending on desired size. Bake on an oven pre heated to 350 for 12-15 min.



Ingredients:

Gluten-free whole grain oat flour
Tapioca starch
White rice flour
Whole grain brown rice flour
Potato starch
Whole grain sorghum flour
Xanthin gum
Sea salt


Allergy Information:

Manufactured in a facility that processes tree nuts and soy.

Hafrashas Challah For Rorie's Dough Mixes

1 bag dough mix = No challah is taken

2 bags dough mix = Challah is taken without a Bracha

3+ bags of dough mix = Challah is taken with a Bracha



Certified Kosher By Harav Binyomin Gruber

Birchas Hamotzi.
Sweet baked goods made with this mix is Birchas Mizonos.

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