- 1 cup Kinnickinnick bread/bun mix (or other brand)
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp salt
- 1 pkg unflavored gelatin
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 egg
- 1/4 cup club soda
- 1/2 cup ice water
- 1/4 cup olive oil
- 1/2 warm water with one tsp sugar to proof 1 tbsp yeast
- add sugar to warm water and sprinkle yeast on top ..set aside
- mix all day ingredients together well - either in bowl or Ziploc plastic bag
- in mixing bowl combine water with oil and egg - add soda
- add risen yeast
- add dry ingredients and beat until smooth. (beat on high speed for 2 or 3 min)
The trick is to get the consistency just right....(add a little more club soda or water if it seems too stiff) it should not be hard to get off the beaters but neither should it fall off too easily either... It WILL be soft ...
Turn the dough out on a surface sprinkled with sweet rice flour (or tapioca starch) and knead the dough into a ball.. Even though it seems very sticky still . .. you will be surprised how little extra flour it takes to make it a soft workable unsticky dough.
Sausage Rolls..... pictured above (you may use your own preferred filling)
- Roll out to about 1/4" thickness
- cut into approx. 2" stips
- lay down a line of mustard
- put cut pieces of Farmer Sausage along the middle of the strip
- bring sides of strip up and pinch closed
Press fork along top to ensure a good seal and bake strips on cookie sheet and bake for about 25 minutes at 400' or untill nicely browned.
Cut stips into serving pieces and serve warm.
I also use this dough for a meat roll. You can use any meat or vegetable filling you like adding your prefered spices or sauces for flavor. You can make them individual sized or one large roll... play with it according to your personal preference or need.
Roll out the dough into a rectangle and lay your filling across the lengthwise middle . Cut the dough as show in pic below.
Fold up the end pieces first ... then alternately fold over the cut side strips like a two strand braid... over lapping the pieces .... Bake in 400' oven until browned. For the last few minutes of baking I brush with slightely beaten egg white to give a nice sheen to the pastry.
(sorry the above is not a very good photo .. I just made the above roll with the left over dough from the sausage rolls so I could include the optional use here in this post)
If using for thin crust pizza, roll out to desired thickness and bake for 15' minutes at 375' before speading with pizza sauce and desired toppings.
Other You could also use this dough for topping a Pot Pie.