Breads
Spelt Dough Challah
  • 1 bag Rorie’s Egg Free Spelt Dough Mix
  • 2 1/2 cup warm water
  • 1/2- 2/3 cup Honey *
  • 3 TBSP plus 1 tsp dry yeast
  • 3/4 cup Oil
  • 1 egg, beaten, for garnish (optional)
  • Poppy or sesame seeds (optional)

Spray metal cookie sheets or 10-inch metal loaf pans with oil. In the bowl of a standing mixer fitted with the dough hook or paddle attachment, combine water, honey and yeast and allow to proof for 7-10 minutes. Add oil, then add Rorie’s Spelt Dough Mix. Knead on low for 5 minutes. Do not add any additional flour.

To work with the dough, I suggest wearing oiled gloves. Shape immediately without allowing to rise.

For rolls divide the dough into desires size knots or twists and place on a cookie sheet at intervals of a few inches. For larger challahs, braid each one as desired and place on prepared cookie sheet or loaf pans. Brush with egg and sprinkle with seeds, if using. Allow to rise for 45 minutes. Preheat oven to 350°F and bake for 25-30 minutes. Remove from oven and transfer to a cooling rack to cool completely.

Enjoy fresh, or freeze for later use. Before freezing, wrap cooled baked goods individually in foil and seal in a freezer bag. Defrost at room temperature or rewarm before serving.

Spelt sourdough
Low carb gluten free dough great for shaping rolls, twists, bagels, pretzels pizza and more
  • 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.


In the bowl of a standing mixer fitted with the dough hook or paddle attachment, combine water, honey and yeast and allow to proof for 7-10 minutes. Add eggs, oil and vinegar.

In a separate bowl combine Rorie’s Grain Free Flour blend with the egg white powder xantham gum and sea salt. Add the dry ingredients to the wet ingredients. 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 the dough to rise before shaping.

With lightly oiled hands or lightly oiled disposable gloves form a 2.2 balls ( or any size you choose, nutrition facts are for a 2 oz roll, 2.2 oz of dough will bake down to 2 oz)

Place balls on cookie sheet lined with parchment paper or place in oiled muffin tins. Alternatively shape balls into desired shapes such as bagels,twists, pretzels, or flatten into mini pizza crust or flat bread.

Brush with egg and sprinkle with seeds, if using. Allow rolls to rise for 45 minutes. Tending the rolls in a plastic bag will create a lighter airier roll.

Preheat oven to 350°F and bake for 25-30 minutes. Remove from oven and transfer to a cooling rack to cool completely.

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.

Forming large loaves or braiding the dough is not advisable.
Yield: 18-19 2-oz. baked rolls.

*For best outcome use Fleischmann's rapid rise yeast.

KFP Grain Free Bread Loaf
  • 2½ cups Rorie’s Grain Free Flour Blend
  • ¾ tsp. baking soda
  • ¾ tsp. sea salt
  • 5 eggs
  • ½ cup unsweetened almond milk
  • ¼ cup coconut oil
  • 1½ tsp. apple cider vinegar
  • 1 tbsp. honey (optional)

Preheat oven to 350°F. Smear an 8x4½x3-inch loaf pan with coconut oil. Set aside.

Combine wet ingredients in one bowl and dry ingredients in a separate bowl. Gently fold wet mixture into dry mixture to create a thick, brownie-like batter. Pour batter into the oiled loaf pan. Bake on the center rack of the oven for 40 minutes.

Remove from oven. Place loaf pan on its side to cool for 10 minutes. Slide a knife around the sides and remove the bread loaf, then transfer to a cooling rack and allow to cool completely before slicing.

Bread can be toasted or served at room temperature. Slice and store in the freezer, or refrigerate for up to 3 days.

KFP Grain and yeast free boiled and baked bagels
  • 1 1/2 c plus 2 tbsp grain free flour
  • 2 tbsp melted coconut oil
  • 2 eggs
  • 1 tbsp honey
  • 1/2 Tbsp water ( more as needed)
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Mix all ingredients together in a bowl using a spatula. Once dough begins to come together use your hands (wear a glove!) to form a ball. Divide dough into 4 and roll into balls. Flatten slightly; Poke a hole through the bagel using your finger and set aside.

Bring 4-8 cups of water to a boil plus 2 tbsp honey. Once at a strong boil reduce to simmer and drop bagels in and boil for 1 minute.

Place bagels on a parchment lined baking sheet. Place in a pre heated oven set to 350 degrees. Brush with beaten egg (optional) and top with whatever you please.

Bake 25 mins until golden brown ( or darker if you prefer)

KFP Grain Free Banana Zucchini Loaf Bread:
  • 1 (very) ripe banana ; mashed well.
  • 1 cup (Usually the size of 1 small/medium sized zucchini) grated and squeezed to draw out as much water and possible - I use the small shred on the box grater. Measure after liquid is squeezed out
  • 2 large eggs
  • 1/4 c coconut sugar
  • ½ c ¼ c honey
  • 2 tbsp avocado oil
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 c Grain Free Flour

Preheat oven to 350 degrees
Mix banana, zucchini, eggs, sugars, oil, eggs, cinnamon and vanilla together in a medium sized bowl. Add flour, baking soda, baking powder. Mix gently just so everything is incorporated.

Grease a loaf pan and or line with parchment paper. sprinkle the top with chopped walnuts or chocolate chips.

Pour batter into pan and bake 50-60 mins. Allow to cool completely before slicing.