Gluten Free Stuffed Brioche Sandwiches
Gluten Free Bierocks or Runzas
Hello friends,
In this newsletter I bring you both a piece of my childhood. A soft yeasted brioche style dough (a true revelation in the gluten free baking space) envelopes humble winter ingredients to form a hand held meal that is truly begging you to make extra and freeze for easy lunches or dinners whenever you need them.
Whenever I travel internationally people try to place where in the U.S. I’m from based on someplace they’ve heard of on TV or in the movies. Near the Rocky Mountains? Not really. A coast? As far as you can possibly get before getting closer to the other one. A big city I might know? Well… no. The middle of the middle. That unknown land (except to Ted Lasso fans and Taylor Swift romance enthusiasts) is the land of this soft fluffy sandwich. The Bierock is probably not too well recognized outside this middle middle of the country but now you’ll know how delicious it is and become a bierock lover too.
Are you a fan of midwest comfort food? You should also check out these Gluten Free Egg Noodles!
When I was a child, women with strong arms and shoulders would gather together to knead the dough and sell these by the dozen. Now that I am a woman with strong arms and shoulders, I thought it was time to make a few. The name of this dish literally implies that it is something you eat with beer. I’d argue it’s just as nice with a glass of wine, tea, or sparkling water.
If you’d like to deviate from the original filling I say go for it. Keep in mind though the amount of moisture in your filling and cool the filling so that the dough doesn’t melt or become hard to work with. All vegetables that you used must be cooked when you put them in. After that the world is your oyster. Rather use turkey? Great. Chopped salami, peppers and onions - I’m coming over.
The dough I’ve used here is absolutely revolutionary, and I’m over the moon to share it with you. Soft and buttery, pliable, easy to shape. You’re going to love it. The method is really the secret here. Utilizing techniques from traditional Japanese breads made all the difference. I’ve also included tips on which yeast to use to give your buns a longer shelf life.
What if gluten free bread was really delicious? Well the time has come to make that a reality! Focaccia, Ciabatta, Cheesebread (without yeast or grains!!!) and even flaky gluten free biscuits. Join me for an in- person brand new Next Level Gluten Free Simple Breads cooking class on Saturday February 24th in the Kansas City Area. Innovative but easy techniques, I’ll break it all down for you and your house will always smell like fresh baked bread!
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