Copycat Hot Pocket Dough, Gluten Free
- Number of Servings: 9
Ingredients
1 cup warm water1 packet rapid rise yeast1 TBS sugarDRY INGREDIENTS3/4 cup white rice flour3/4 cup brown rice flour1/4 cup sorghum flour2/3 cup potato starch1/3 cup tapioca starch (plus more for dusting)2 tsp. guar gum1 tsp. salt1/2 tsp. garlic powder1 egg2 TBS olive oil1 egg white, lightly beaten
1) In a glass measuring cup, combine warm water, yeast and sugar. Allow to proof, about 5 minutes.
2) In a medium bowl, mix dry ingredients.
3) Beat 1 whole egg and olive oil into the proofed yeast. Add to dry ingredients and beat on medium for 1 minute.
4) Preheat oven to 425 Fahrenheit. Cover baking sheet with parchment paper or Silpat.
5) Prepare rolling surface with tapioca starch. Divide dough into 2 parts (1 for bottoms, 1 for tops). Roll dough to 1/2" thick or less. Cut into shape. (I used a 2 cup square Rubbermaid container, like you would a cookie cutter.)
6) Place cut dough on baking sheet, top with whatever, cover with another cut dough, press edges with fork to seal. Prick tops with fork to release steam.
7) Brush with beaten egg white.
8) Bake 425 degrees for 20-25 minutes.
Serving Size: makes 9 pie pockets, dough only
Number of Servings: 9
Recipe submitted by SparkPeople user MOJOLO.
2) In a medium bowl, mix dry ingredients.
3) Beat 1 whole egg and olive oil into the proofed yeast. Add to dry ingredients and beat on medium for 1 minute.
4) Preheat oven to 425 Fahrenheit. Cover baking sheet with parchment paper or Silpat.
5) Prepare rolling surface with tapioca starch. Divide dough into 2 parts (1 for bottoms, 1 for tops). Roll dough to 1/2" thick or less. Cut into shape. (I used a 2 cup square Rubbermaid container, like you would a cookie cutter.)
6) Place cut dough on baking sheet, top with whatever, cover with another cut dough, press edges with fork to seal. Prick tops with fork to release steam.
7) Brush with beaten egg white.
8) Bake 425 degrees for 20-25 minutes.
Serving Size: makes 9 pie pockets, dough only
Number of Servings: 9
Recipe submitted by SparkPeople user MOJOLO.
Nutritional Info Amount Per Serving
- Calories: 205.3
- Total Fat: 4.1 g
- Cholesterol: 18.2 mg
- Sodium: 274.3 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 1.7 g
- Protein: 3.9 g
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