The Beirock/Runza GF

OK a traditional dish in most scandinavian polish, and even german families are these meat pies wrapped in bread. It consists of meat and cabbage lightly seasoned then wrapped in dough. They are DELICIOUS! I grew up on these and many other scandinavian gluten heavy dishes. SO when I found a recipe for the bread I was not ecstatic as we have tried these before. The bread came out flat like a cracker, and just as hard. There was no flavor and it was just bad. We vowed never to make them again...BUT something about this recipe made me go ahead and buy the crazy ingredients to try it.

The pros...this tasted just like real bread I loved every bite. It reminded me of my childhood when you couldn't wait for the next hot batch to get out of the oven. Grandma couldn't bake these fast enough.
The dough browned on the top like regular bread dough does.

The cons: There is a grainy texture, after several bites of thick dough it is tough to keep eating. That can be solved by making the dough a little thinner when rolling
I had to add more butter to this recipe because my dough came out clumpy...Next time I will use less flower to start i would rather add flower than butter.
That being said, the dough, because it was too clumpy didn't stick together very well. Also will adjust for next tim.

All in all this was the best GF alternate to a family favorite i have had ever. I would definitely try it. Just note that your first time there will be error and you will have to make adjustments how you like it. I like to add cheese because I LOVE cheese but if you are dairy free, it tastes just as good with out it. There is a link to the filling on the website below as well. Happy cooking!


This is not my recipe so giving credit where credit is due. These are not my pictures or do i have rights to the recipe. you can find more at: http://premeditatedleftovers.com/gluten-free-flavor-full/gluten-free-bierock-dough/

Ingredients:

1 1/2 cups tapioca flour
1 1/2 cups brown rice flour
3/4 cup potato starch
1 teaspoon xanthan gum
2 1/4 teaspoons active dry yeast
1/3 cup sugar
1/2 teaspoon salt
1 cup rice milk (or milk)
1/3 cup shortening (or df butter or butter)
2 eggs
1/2 cup of tapioca or brown rice flour (don’t add until step 4)

Directions:

1. In a large mixing bowl, combine flours, potato starch, xanthan gum and yeast.

2. In a small pan, heat milk, sugar, shortening, and salt to 120 – 130 degrees. (I use a candy thermometer to check the temperature).

3. Add milk mixture and eggs to flour mixture. Beat on low using dough hooks if you have them, if not stir by hand.

4. Add in enough of the last 1/2 cup of flour to create a moderately stiff dough.

5. Shape dough into a ball, cover, and let rest for 30 minutes.

6. Divide dough into 12 balls. On a lightly floured surface, roll ball until it is 1/4 inch thick circle. Place 1/2 cup of your filling in the center and fold sides up to the center: 

7. Pinch seems together:
8. Shape into a circle:

Bake on a greased baking sheet at 375 degrees for 15 minutes.

Gluten Free Fish Fry

OK everyone, Americans LOVE everything fried. BUT breading...

My answer Corn Flakes. Now some name brand cornflakes have gluten in them so you have to read your labels! Western family corn flakes are gluten free!! So mash em up and add some seasonings and you have a delicious breading for everything! From drum sticks to cod fillets!

Tonights dinner featured cod dipped in egg whites and then in my corn flake breading.

french fries, again watch your labels some of them have gluten, or are made in a facility that processes wheat products. Again off brands are the way to go!

and at the request of my ten year old, green beans.

Stay tuned for more gluten free favorites on a dime!

Hello everyone!

My name is Becki, I am a 30 year old mother of one, wife and working mom. Recently my mother was diagnosed with Celiacs disease and it made me rethink everything we eat. My mother has been gluten free for about 10 months and went from a size 22 to a size 17 with out any extra physical activity. Now, my mom is disabled, has two patella replacements and two bad shoulders. Working out has not been an option for her. Now we eat together as a family a lot so I have had to rethink my eating habits as well.

Gluten free products are popping up everywhere so yes it is easier to eat as a celicas patient. BUT those products are also very expensive. Bread costs about 7 bucks a loaf, which is about half the size of a normal loaf of bread. You want a cream of chicken soup, be prepared to fork out almost 3 dollars for 10 0z. Of course were paying for the convenience of not having to make it from scratch, but there are plenty of quick and easy alternatives that wont break the bank. Through the course of this blog i will share everything I know about eating cheap and gluten free!!!

I will share recipes and secrets, disasters, and failures.

Enjoy,

Becki