Gluten Free Sauerkraut Buns Recipe (Pyrizhky)

Yikes, it’s been over a month since my last post! Sorry about that. We’ve been super busy with 3 conventions, Pi Day, AND a long road trip in that time. Back now, and it’s about a month til our next convention, so… here I am!

Growing up, I loved Sauerkraut buns… soft little bready balls of joy that would show up at family gatherings. Though we’re not Ukrainian ourselves, growing up in Winnipeg meant that many of the traditional foods from other cultures – Especially Ukrainian – were pretty… ubiquitous. Bacon, onion, and sauerkraut is a pretty genius filling, so it’s no wonder that these were super popular back home.

I’m kind of surprised that it seems like no one I know here in Minneapolis has ever heard of them!

While preparing for Pi Day, I decided that it was time to develop a recipe for a gluten-free version. These aren’t QUITE as soft as the original – and the technique is different for putting them together… but they are full of flavour, inside and out. The bread has a great texture, and they’re easy to make.

Enjoy!

Gluten Free Sauerkraut Buns (Pyrizhky)
Makes about 35 buns

Dough:
1/2 cup warm water
1 tsp sugar
1 envelope yeast
1 1/2 cup+ Brown rice flour
3/4 cup gluten-free oat flour
1/2 cup Amaranth flour
1/2 cup Millet flour
1/4 cup Corn starch
1/3 cup Potato starch
2 Tbsp Tapioca starch
3 tsp Xanthan gum
1/2 tsp salt
1/2 cup vegetable oil
3 eggs, beaten
1 cup sour cream

Filling:
1 lb bacon, chopped
1 bag saurkraut (about 19 oz), well drained
1 medium onion, chopped
Salt
Pepper

Melted butter

Prepare the dough:

Gently mix together warm water, sugar, and yeast. Allow to sit for 10 minutes.

In a large bowl, mix together 1 cup of the brown rice flour, remaining flours, starches, xanthan gum and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water. Mix until everything is well incorporated, then knead lightly for 1 minute – it will be a bit wet. Place dough in a large, greased bowl. Cover and allow to rise somewhere warm for 1 hour.

As you are waiting for the dough to rise, prepare the filling:

Cook bacon & onions until bacon is almost cooked, but not crispy. Add saurkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool.

One the hour rise is up, mix remaining 1/2 cup rice flour into the dough. Pinch off a walnut sized piece of dough, and work into a circle. If dough is too wet to work with, add a little more flour. You want it more wet than normal dough. Let stand for another 10 minutes.

Assemble the sauerkraut balls:

Note: I like to wear latex gloves for assembly:

Divide dough into a bunch of walnut sized pieces – about 35 of them.

One at a time, flatten a piece of dough into a circle approximately 3″ across – I like to do this in the palm of one hand. Place a 1 Tbsp mound of filling in the center of the circle. Carefully pull up the edge of the circle up and around the filling, sealing the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, and place on parchment lined baking sheet. Repeat with the rest of the dough/filling, leaving at least 2″ between dough balls.

Loosely cover cookie sheets with plastic wrap, and allow to rise another hour.

Heat oven to 375F. Remove pastic wrap from cookie sheets, bake for 25 minutes, or until golden. Remove from oven and brush liberally with melted butter.

Great served hot, fresh out of the oven, cold, or even reheated. IF they last that long.

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Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Next-Level Scalloped Potatoes

Today’s recipe has a bit of a weird inspiration/backstory – it all started with a Boxing Day trip to Walmart to snag cheapo gift sets for an upcoming party and gift swap.

It was early enough that the store was blissfully empty and quiet, but we were in a rush to get home and get to work. We decided to pick up a couple food items needed for the coming days. En route to pick up the cheapest, smelliest tuna they had (the cats prefer it that way!), I noticed something from the corner of my eye: Jalapeno cheddar instant scalloped potatoes. It kinda stopped me dead in my tracks- why hadn’t I ever thought to put jalapeno in scalloped potatoes. It was an epiphany!

We ALMOST bought it, but (at least!) one too many childhood experiences with dehydrated “Hamburger Helper” type potato products got in the way. Besides, we had potatoes and almost a litre of heavy whipping cream at home left over from other recipes, I’d just make my own from scratch.

After adding everything I wanted to it – beer, because I LOVE beer as an ingredient when it comes to cheese (even if I won’t drink beer as a beverage!), onions, garlic… it was amazing. The sauce almost didn’t make it to the potatoes, from uh.. “quality control”. 🙂

The smell coming out of the oven was maddening. Why is it that the recipes that put out the most tantalizing smells seem to start doing so the earliest in their cook times, and have the LONGEST cook times? I was very frustrated, and was pretty ravenous by the time it finished cooking – maybe not the best thing to make first thing in the morning, for breakfast!

Actually, I lie. It WAS the best thing to make for breakfast. SO GOOD. I love potatoes almost any way you could come up with making them (Yes, I live up to most stereotypes for my Irish heritage!), but this was WAY beyond any scalloped potatoes I’d ever had/made before. Hey, let me ask my husband for a 6 am, getting ready for work, several days after the fact food review!

“Well, they’re obviously much better than anything I’ve had from a box, all fancy and shit. I liked the little bit of zip from the 2 large jalapenos – it was great heat level for breakfast or lunch. For dinner, I like this a little more spicy so would add more jalapenos.”

So there you have it. “All fancy and shit”. 🙂

Enjoy!

Jalapeno Scalloped Potatoes
Makes ~ 8 servings

2-3 large jalapenos, seeded and finely chopped
1 small onion, finely chopped
2 cloves garlic, pressed or minced
1 Tbsp butter
1/4 cup white rice flour*
1 cup gluten-free beer*
3 cups heavy cream **
1 cup grated Monteray Jack cheese
Salt and pepper
4 lbs red potatoes, washed
Pan spray
1 cup grated sharp cheddar cheese

Preheat oven to 400 F

In a medium or large saucepan, combine jalapenos, onion, garlic, and butter. Sautee for a few minutes, until onion and peppers soften up a little. Add rice flour, whisk until well distributed and free of clumps.

Add beer, whisking well until smooth. Add heavy cream, continuing to whisk, until smooth. Bring to a boil. As mixture starts to boil, add shredded jack cheese, continue stirring until melted and smooth. Remove from heat, season with salt and pepper to taste.

Peel potatoes if you like – we don’t bother, we like the skins! – and slice VERY thinly. Spray a 9 x 13 baking dish, and layer about a third of the potatoes in there. Pour a third of the sauce over it, tilting the pan to let it seep through the layers.

Layer another third of the potatoes, pouring another third of the sauce over it. Repeat one more time, using up the remaining potatoes and sauce. Cover with foil.

Bake for 1 hour. Remove foil, return to oven for another 20 minutes. Remove from oven, scatter cheddar cheese evenly over the top, and return to the pven for another 10 minutes, or until nicely browned.

Serve hot!

* You can use regular flour and/or beer if you don’t need this to be gluten-free

** You can use Half and half or milk, if you prefer.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Maple Bourbon Glazed Carrots Recipe

This weekend, we celebrated Thanksgiving. I may live in the USA, but I’m Canadian, and Thanksgiving happens in early October!

We’d decided early on that we’d be having a ham for this Thanksgiving, and turkey for my husband’s (American) Thanksgiving. Mashed potatoes were a given… but I had NO idea what kind of a vegetable I wanted to serve. I decided that I’d cruise the Minneapolis Farmers Market a couple days before, and see what inspired me.

As it turns out, inspiration hit in the form of a @mplsfarmmarket tweet – a picture of gorgeous purple and white carrots! I decided to do a up a glazed carrot recipe, featuring a variety of carrots. I decided that it would be a maple glaze, because, you know, Canadian. At the very last minute, I decided it would be a maple-bourbon glaze – and by last minute, I mean that my husband ran to the store to pick up some bourbon JUST after I got the carrots cut, and the potatoes were boiling away!

These were amazing – be sure to make more than you think you’ll need, as they disappear QUICKLY.

Maple Bourbon Glazed Carrots

3 lbs mixed carrots
1/2 cup unsalted butter
1/2 cup pineapple juice
1/4 cup maple syrup
1/4 cup bourbon*
1/4 cup brown sugar
Salt and pepper

Wash and/or peel your carrots. For ours, I peeled the white and orange carrots, and scrubbed the purple ones – peeling will remove that pretty purple colour from the outside!

Using a sharp knife, carefully slice the carrots into round (straight across) or oblong (on a bit of a diagonal) disks, 1/8-1/4″ thick. (Aim for uniformity – they’ll cook more evenly!). Add to a heavy, medium pan, along with remaining ingredients.

Bring to a boil, turn heat down to medium, and simmer – stirring occasionally – until glaze cooks down and carrots reach desired tenderness – between 10-20 minutes, depending on thickness and personal taste.

Serve hot!

* Bourbon is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo the bourbon in favour of juice, rum or brandy.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Paska! (Citrussy Ukrainian Easter Bread)

Recently, I was asked to make 3 huge batches of my Paska for a screen test for a local TV show. I was so confused at what I was thinking – it was such a great opportunity, and I love to turn people on to Paska – it’s *glorious* stuff – but I had already planned to not have to make Paska this year. It’s too great a temptation for me – last year, I went off gluten free when I made it and lived to sort of regret it. (The pain was awful, but the bread was kinda worth it – it’s THAT good!).

I really didn’t want to go flying off the gluten free wagon, especially with my health doing so well lately. I’m strong, but some temptations are too great, even for me. I know myself well, so I decided to create a gluten free version.

Sure, I’d never made a gluten free bread before this point (and this was before my recent Gluten Free Deep Dish Pizza epiphany.)… but you know, I love a challenge.

Oh lord. This was amazing. It didn’t have quite the same texture as the real deal, but the flavor was there. I slathered butter on a slice fresh out of the oven, and it was heavenly. So good, in fact, that I immediately messaged local friend Alissa, of “The Accidental Celiac, to inform her that I am a GENIUS (and so humble!), and that if she was around, I had to bring her something. There may have been some capitalized expletives and exclamation point abuse involved also.

I wrapped some still-hot goodness up, stepped away from preparing supper, and went the few short blocks to deliver it. Yep, fresh out of the oven Paska is THAT urgent… especially because having access to safe, GOOD bread when gluten free can make you sort of… feral.

Says Alissa:

“GF Paska, I dub thee “Magic Bread.” My daughter already has had 2 servings..and a part of the braid on top. It was so yummy…and the scent was heavenly. Nice and lemony…mmmmm THANKS for the surprise delivery!!!”

Anyway, the screen test ended up cancelled, but at least I got THIS out of it all. This morning I was reminded that I had not posted this recipe, though all of this went down just over a week ago!

Enjoy! (more…)

Paska – Ukrainian Easter Bread

As I mentioned in my “How to make Pysanky” blog post, my absolute favorite part of Easter – growing up – was Ukrainian Easter bread, called Paska. My grandmother’s neighbor would bake it every year and share it with us. After the egg hunt was over, I knew we’d be going to my grandmothers and this delicious, citrussy bread would be waiting for us. SO GOOD. It’s sweet, and almost like a cross between a cake and a bread, and she used to bake it in coffee cans. It’s traditionally served at Ukrainian Easter celebrations, and I think of it as a breakfast bread.

The memories of that bread were so vivid, when that Pysanky post brought them up, that I decided to get the recipe from my grandmother. It’s always interesting when you’re trying to get a recipe through a game of telephone – especially when the first two passes are through old ladies 🙂 As usual with my family, the recipe came as more of a formula – no instructions… and I adapted it a little (increased the flour, increased the zest, changed lard to butter, ditched the coffee can in favor of decorated style), figured out what the directions would be, and made it last night.

I had originally planned to make this as a blog entry only, pass the finished product off to my husband to share at work, and behave myself. Gluten allergy be damned, I dug into that sucker AS I was taking it out of the oven! Whatever fallout should happen as a result, it’ll be worth it!

I prefer this bread served warm, either fresh out of the oven or microwaved. It’s a very tender, moist bread, so be sure to keep it from drying out. Also, it makes a TON of bread, so be prepared to make some friends VERY happy. There seem to be some wildly different ideas of what Paska entails – many don’t have citrus, some have a frosting – but this is what I was raised on, and it won’t disappoint!

I’m thinking that this will make some AMAZING French toast this weekend. Oh yeah. With a little vanilla, orange zest, and a splash of OJ in the custard… MMMmmm…

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