Gluten Free Dough

Gluten Free Dough

Yields16 ServingsCategory

Ingredients:

 1 Rorie’s Original Gluten Free Oat Dough Mix
 1 ¾ cups Warm Water
 4 ½ tsp Rorie's Active Yeast (For best outcome, use Rorie’s Active Yeast. Other dry yeasts are compatible, other than Red Star Yeast, which produces a very dense result. You may replace with 1.2 oz fresh yeast; reduce water to 1 2/3 cup)
 2 Eggs
  cup Oil
 1 tbsp Apple Cider Vinegar
 1 Egg
 Poppy or Sesame Seeds

Directions:

1

In the bowl of an electric mixer, combine water, honey and yeast.
Allow to proof for 5 minutes.

2

Add eggs, oil and vinegar, followed by Rorie’s Original Gluten Free Oat Dough Mix.

3

* 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.

4

Mix batter at medium speed for 3-4 minutes until a smooth dough forms.

5

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.

6

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.

7

Allow to rise 45 minutes. (For the fluffiest outcome, tent baked goods while rising.)

8

Bake in a preheated oven at 350°F for 30 minutes.

9

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.

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