Gluten Free Dough Enhancer Recipe Recipe For Deviled

GLUTEN-FREE CRESCENT ROLLS

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.

GLUTEN-FREE SOURDOUGH STARTER

Steps:

• Mix together the brown rice flour and the buckwheat flour until well combined.
• Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
• Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture.
• Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator.
• If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
• If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours.
• By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.

GLUTEN-FREE SWEET MINI TART CRUST

Steps:

• Bring butter and cream cheese to room temperature.
• Blend together softened butter and cream cheese, and maple sugar.
• Blend in the cassava flour and pecan milk.
• If too sticky add a teaspoon of pecan milk at a time until you get the correct texture and the dough sticks together and is not crumbly.
• Make a dough ball.
• Oil tart pans or tins. Makes one large tart or six 4 inch tarts.
• Next, lay down two sheets of plastic wrap side by side and overlapping.
• Then lay down the pie crust dough on the two sheets of plastic.
• Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
• Using a rolling pin, roll out the dough to the correct shape and size.
• Carefully remove the top layer of plastic making sure it does not stick.
• Using the plastic wrap carefully lift up the crust.
• Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
• *Notes: If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 8-12 minutes.If making filled with tarts add the tart filling and bake at 350 F* for 15 - 30 minutes.

DOUGH ENHANCER FOR GLUTEN-FREE BREAD

Steps:

• Add this to your dry ingredients.