GF Bierrochs (a traditional german dish)
Thursday, June 4, 2009 Gluten free version of Bierrocks
2 cups warm water
2 scant Tbsp. dry Yeast (2 pkgs)
2 tsp. cider vinegar
¼ cup melted butter
2 eggs
6 cups GF flour blend ( I use Bobs Red Mill blend)
2 tsp. salt
¼ cup sugar
2 Tbsp. Egg Replacer
¼ cup Milk powder
4 tsp. Xanthan Gum
Sprinkle yeast into container with warm water. Let it sit for a few minutes and starts to dissolve. Add 1 Tbsp of the sugar to the yeast mixture to help it along. Set aside while you blend dry ingredients.
In a large mixing bowl, measure all dry ingredients and stir to blend. Just before adding liquids to dry mix, combine eggs, butter, vinegar and yeast mixture together, beat slightly to break up eggs.
Stir liquids into dry mixture until dough develops. ( It won’t be as firm as wheat dough, but it will be close.) Place on lightly floured board (use GF flour) Knead gently for several strokes till it is smooth. Break it into 4 parts for easier handling.
Use rolling pin, and roll a section out to about 1/8” thick. (lightly dusting with more flour as needed) Cut into 9 squares about 5” each. (ok to have rounded outside edges). Place about 2 Tbsp. of meat mixture onto each square, dampen edges and pinch edges together. Place on lightly greased baking pan seam side down. ( I like my crust thin, so I don’t let it rise.)
Bake 350 degrees for 25-30 minutes till golden brown. Makes approximately 36 Bierrocks. ENJOY
Filling:
Brown in deep kettle:
1 pound ground beef
1 large chopped onion
2 stalks chopped celery
Add:
½ head finely cup up cabbage
1 ½ tsp salt
½ tsp. pepper
Dash Tabasco Sauce to taste
Cook down till all veg. are tender.
Drain well. I place this mixture in a colander placed in another bowl, cover and place in Ref. to cool and drain. Often I do this the day before I plan to assemble the Bierrocks.
2 cups warm water
2 scant Tbsp. dry Yeast (2 pkgs)
2 tsp. cider vinegar
¼ cup melted butter
2 eggs
6 cups GF flour blend ( I use Bobs Red Mill blend)
2 tsp. salt
¼ cup sugar
2 Tbsp. Egg Replacer
¼ cup Milk powder
4 tsp. Xanthan Gum
Sprinkle yeast into container with warm water. Let it sit for a few minutes and starts to dissolve. Add 1 Tbsp of the sugar to the yeast mixture to help it along. Set aside while you blend dry ingredients.
In a large mixing bowl, measure all dry ingredients and stir to blend. Just before adding liquids to dry mix, combine eggs, butter, vinegar and yeast mixture together, beat slightly to break up eggs.
Stir liquids into dry mixture until dough develops. ( It won’t be as firm as wheat dough, but it will be close.) Place on lightly floured board (use GF flour) Knead gently for several strokes till it is smooth. Break it into 4 parts for easier handling.
Use rolling pin, and roll a section out to about 1/8” thick. (lightly dusting with more flour as needed) Cut into 9 squares about 5” each. (ok to have rounded outside edges). Place about 2 Tbsp. of meat mixture onto each square, dampen edges and pinch edges together. Place on lightly greased baking pan seam side down. ( I like my crust thin, so I don’t let it rise.)
Bake 350 degrees for 25-30 minutes till golden brown. Makes approximately 36 Bierrocks. ENJOY
Filling:
Brown in deep kettle:
1 pound ground beef
1 large chopped onion
2 stalks chopped celery
Add:
½ head finely cup up cabbage
1 ½ tsp salt
½ tsp. pepper
Dash Tabasco Sauce to taste
Cook down till all veg. are tender.
Drain well. I place this mixture in a colander placed in another bowl, cover and place in Ref. to cool and drain. Often I do this the day before I plan to assemble the Bierrocks.
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