Gluten Free Runza Dough Recipes

GLUTEN-FREE PIZZA DOUGH

Steps:

• Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
• Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook.

SAVORY RUNZAS

Steps:

• Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
• Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
• Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
• Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
• At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
• Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

RUNZAS

Steps:

• Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
• Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
• Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until golden brown, about 20 minutes.

RUNZA DOUGH

Steps:

• Measure 1-3/4 cup flour.
• Add yeast, lard, sugar, milk, water, and salt.
• Mix.
• Add eggs.
• Stir in remaining flour.
• Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
• These are great.

RUNZA BREAD DOUGH

Steps:

• soften yeast in liquid; add rest of the ingredients. (All done in one bowl).
• Knead together and let rise to double in bulk.
• Punch down and let rise again.
• Turn out on board and divide dough. roll half of dough at a time to about three-eights inch thickness.
• Cut into squares about 5 or 6 inches.
• Place portion of filling in center of squares and bring corners together.
• Pinch openings tight.
• Turn pinched side onto lightly greased cookie sheet.
• Let sit for about 20 minutes.
• Bake at 400F for about 30 minutes or until golden brown.
• Rub melted butter on top and place on rack and cover. (tip, dissolve yeast in a warm liquid, about 100F, or it will deactivate the yeast).