Two turtle candies
And a pear muffin
INGREDIENTS
Dough
- 3 cups gluten free all purpose flour mix
- 1¼ cup + 2 tbsp milk of choice
- 1 rapid rise red star yeast packet or 2½ tsp
- 3 tsp xanthan or guar gum (omit if mix already contains gum)
- ½ tsp salt
- 1 tbsp sugar
- 2 tbsp melted vegetable shortening + extra for parchment paper
Garlic filling/topping
- 3 tbsp shortening
- 2-3 garlic cloves
- pinch of salt
INSTRUCTIONS
- preheat oven to 375 degrees
- Heat ¼ cup of milk to 100 degrees. Add yeast and set aside for until foaming.
- Topping: Crush garlic and mix with shortening. Set aside.
- Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk.
- Mix ingredients by hand for 5 minutes to help activate gum.
- Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 14x18 inches.
- Evenly spread topping along the entire dough.
- Divide the dough in half (length wise) using a pizza cutter, cut in half again. Slice the extra long rectangle into triangles.
- Gently roll each triangle staring from the largest end. If dough breaks, simple press together with a little water. Cover and allow to rest about 10 minutes before baking.
- Bake at 375 degrees for 13-14 minutes or until golden brown.
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