Low Carb Gluten Free Dough Mix

Rorie’s most miraculous offering, the Low Carb Gluten Free Dough Mix is the perfect solution for eliminating cravings and an ideal way to address metabolic issues associated with bread. Rorie’s most unique and revolutionary offering, the Low Carb Gluten Free Dough Mix is the perfect solution for eliminating cravings and an ideal way to address metabolic issues associated with bread.



The Low Carb Gluten Free Dough Mix consists of 30% oat flour, and 70% Rorie’s Grain-Free Mix. This fantastic hybrid allows you to wash for challah, make Hamotzei, and eat a kizayis while enjoying all the benefits of a low-carb, gluten-free experience!

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

Low Carb Oat Rolls

  • 1 bag Rorie’s Low Carb Gluten Free Dough Mix
  • 1 3/4 cup warm water
  • 1/4 cup honey
  • 2 packets yeast(4.5 tsp.) *
  • 2 eggs
  • 1/4 cup oil
  • 1 tbsp. apple cider vinegar
  • 1 egg, beaten, for garnish
  • Poppy or sesame seeds (optional)
*For best outcome use Fleischmann's rapid rise yeast.

Spray 18 standard-size metal muffin cups with oil and set aside. In the bowl of a standing mixer fitted with the dough hook or paddle attachment, combine water, honey and yeast. Allow to proof for 7-10 minutes. Add eggs, oil and vinegar, followed by Rorie’s Low Carb Gluten Free Dough Mix. Knead on low for 5 minutes, stopping halfway through to scrape down the sides. Dough will be very sticky, but do not add any additional flour. Do not allow to rise before shaping.
With lightly oiled hands (Rorie recommends wearing lightly oiled disposable gloves), divide the dough into 18 2.2-oz. balls. Place each ball in a muffin cup. Brush with egg and sprinkle with seeds, if using. Allow rolls to rise for 30-40 minutes. Preheat oven to 350°F and bake for 25-30 minutes. Remove rolls from oven and transfer to a cooling rack until completely cooled.
Enjoy fresh, or freeze for later use. To freeze, wrap cooled baked goods individually in foil, then seal in a freezer bag. Defrost at room temperature or rewarm before serving.

Kokosh Cake

Follow the instructions on your bag of Rorie’s Low Carb 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!



Deli Roll

Follow the instructions on your bag of Rorie’s Low Carb 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 Low Carb 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!



Low Carb, Gluten Free Mandelbread

  • 1 bag RORIE’S Low Carb 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.



Low Carb Gluten Free Brownies

  • 1 cup Low Carb Gluten Free Dough Mix
  • 1 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.



Low Carb Gluten Free Oatmeal Raisin Cookies

  • 1.5 cups Low Carb Oat Dough Mix
  • 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.



Low Carb Chocolate Chip Cookies

  • 2 1/2 cups Low Carb Gluten Free Dough Mix
  • 1 cup coconut sugar
  • 3 tbsp golden ground flax meal
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup palm shortening 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
Almond flour
Arrowroot flour
Coconut flour
Egg white powder
Xanthan 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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