Gluten Free Dough (for Berrocks or Weenie Roll Ups, ect.) by
Ingredients
1 1/2 Cups Tapioca Flour
1 1/2 Cups Rice Flour
3/4 Cups Potato Starch or Cornstarch
1 teaspoon Xanthan Gum
2 1/4 teaspoon yeast (1 packet)
1/3 Cup Sugar
1/2 teaspoon Salt
1 Cup Milk
1/3 Cup Shortening or Butter
2 Eggs
Add up to 1/2 Cup of Tapioca Flour or Rice Flour IF NEEDED at the very end.
Instructions
1. In a large bowl combine dry ingredients including yeast. (Flours, potato starch, xanthan gum, yeast)
2. In a sauce pan heat milk, sugar, shortening and salt to 120-130 degrees.
3. Add milk mixture and eggs to flour mixture. Beat on low using dough hooks, or stir by hand.
4. Let stand for 30 minutes
375 degrees for 15 minutes
2. In a sauce pan heat milk, sugar, shortening and salt to 120-130 degrees.
3. Add milk mixture and eggs to flour mixture. Beat on low using dough hooks, or stir by hand.
4. Let stand for 30 minutes
375 degrees for 15 minutes