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.



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.
 

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Rorie’s Gluten Free Oat dough ( birchas hamotzi )

Ingredients

  • 1 bag Rorie’s Original Gluten Free Oat Dough Mix
  • 1 ¾ cup warm water
  • 4 ½ tsp Rorie’s Active Yeast
  • 2 eggs*
  • 1/3 cup oil
  • 1 tbsp. apple cider vinegar
  • 1 egg, beaten, for garnish
  • Poppy or sesame seeds, optional, for garnish

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 Oat 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; it can compromise consistency. Braiding into large challahs or shaping in loaf pans is not recommended.

Place shaped rolls into oiled muffin pans, or shape dough as desired and place on a baking sheet lined with parchment paper. Brush with egg and garnish with topping of choice. Allow to rise 45 minutes. (For the fluffiest outcome, tent baked goods while rising.)

Bake in a preheated oven 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 egg-free dough, replace eggs with combined 1/3 cup golden ground flax meal, 1/3 cup warm water, and 2 tbsp. applesauce.

* For an extra fluffy outcome ( AKA the “Dini way) add additional 3/4 cup water and one extra egg. This version of the dough will be a batter like sticky dough. Do not attempt to shape or form this dough. Rather spoon out desired amount of dough into oiled muffin tins.

Follow rising and baking instructions above.


Gluten free bagels

boiled/ baked or just baked ( birchas hamotzi) Follow the dough and shaping instructions above. Allow shaped bagels to rise for 30-35 minutes before boiling & baking.

Heat a medium size pot with water until rapid boil. Place shaped bagels 2-3 at a time ( depending on size of bagels and size of pot) in the boiling water. Boil on one side for 1 minute. Then flip with a slotted spoon or spatula and boil on the second side for one minute. Remove the bagel from the water, place on a metal baking pan lined with parchment paper ( VIP it will stick to metal) Top with seeds of choice. Then bake on 350 immediately. Letting the bagels rest once they come out of the water will make them get dense. Rorie suggest for optimal outcome making each batch of bagels at a time. If your oven has 2 racks boil 2-3 bagels then bake them then boil 2-3 more and bake them on the second rack.

Alternatively you can simply bake the shaped bagels once they have risen without boiling them. The texture will be slightly different but they are excellent and easier to make. ( Hava Java baked the bagels without boiling first and they are a huge hit.)



Gluten free Kakosh cake/ rugulach (birchas mizonos)

To shape the dough and use as Kokosh Cake. Follow the instructions on your bag of Rorie’s Oat 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. Remove the top layer of parchment paper. If necessary, trim the dough rectangle with a knife to even out the sides.

Rub 2-3 tablespoons of melted 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. Using the parchment paper to help lift and fold is easier for this extra sticky dough.Bake at 350 for 30-35 minutes. Slice when cool. Freezes well raw or baked!

For rugulach follow directions above and cut the dough into sliced then place in muffin tins or on a baking sheet face up. Once cut you can unroll and re-roll each one it it seems too loose

*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.

Bake on 350 for 25 minutes. When they come out of the oven you can drizzle honey glaze over each one for added sweetness and gooey texture.

Honey glaze

  • 1/4 cup coconut oil
  • 1/2 cup raw honey
  • 1/2 tsp vanilla extract
  • Slightly warm mixture and mix to combine
  • Mix well before pouring over donuts /li>

Gluten free Deli roll (birchas hakotzi)

To shake the dough to use as Deli Roll

Follow the instructions on your bag of Rorie’s Oat 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. Remove the top layer of parchment paper. If necessary, trim the dough rectangle with a knife to even out the sides.

Mix 2-3 Tablespoons avocado mayonnaise and 1 Tablespoons mustard. Brush the mixture onto the dough rectangle. To fill the roll, use 10-12 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. Bake at 350 for 30-35 minutes. Slice when cool.


Gluten Free Pizza dough ( birchas hamorzi)

To shape the dough into Pizza

For personal pie: Prepare your dough according to instructions on the Rorie’s Oat 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. Use a rolling pin to get to desired thickness. Let it rise for 10-15 minutes. Parbake for 12 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 7-10 minutes, until the cheese is melted.


Nut & gluten free gluten free oat biscotti (birchas hakotzi)

  • 1 bag RORIE’S Gluten free Oat 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.


Nut & gluten free brownies ( birchas hamorzi)

  • 1 cup Rories Oat Dough Mix
  • 1 1/2 cups coconut sugar ( reduce to as low as 3/4 cup for lower glycemic option)
  • 1/2 cup unsweetened cocoal
  • 1/2 tsp baking powder
  • 4 eggs
  • 1 cup avocado 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.


Nut &Gluten Free Oatmeal Raisin Cookies

  • 1.5 cups Rorie’s 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.


Nut &Gluten Free Oatmeal Raisin Cookies

  • 2 1/2 cups Rories Oat Dough Mix
  • 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.

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.

Consult your local Rabbi for kizayis measurements.

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