I was flipping through cookbooks early this morning, in the mood to bake but not sure what I wanted. I looked at doughnuts, cakes, cookies….and then I saw a recipe for danish. Hmm. I wonder what would happen if I tried to convert the family kolache recipe to gluten free?
After a little research as I haven’t really tried to convert a recipe like with this much flour before, I started out by pulling a bunch of flour containers out of the fridge (the top shelf is devoted to GF flours now).
This recipe is considerably easier with a stand mixer as the dough gets pretty stiff.
Adapted from the family recipe
1 1/2 cups lukewarm milk
2 tbsp shortening
2 packages yeast
1/2 cup sugar
1/2 tsp kosher salt
1/2 tsp vanilla
2 cups white rice flour
1/2 cup almond meal
1/2 cup brown rice flour
3/4 cup sweet rice flour
1/2 cup tapioca starch
4 1/2 tsp xanthan gum
1 can cherry pie filling (Wilderness brand is GF) or other favorite filling
Combine milk, shortening, yeast and sugar in the mixer bowl. Let stand for 5 minutes. Lightly beat 2 eggs with the salt and vanilla; add to the mixer bowl. Using the paddle attachment, give it a whirr for a minute to mix together. In a separate bowl, mix the flours and xanthan gum together. Slowly add the flour mixture to the mixing bowl until the dough starts to get stiff (stop adding flour at this point). Switch to the dough hook attachment and start adding flour again. Once you have all the flour mixed in, cover the dough with plastic wrap and set aside to rise for an hour.
After the dough rises, roll into 1 1/2 inch balls and place on cookie sheets lined with parchment paper and sprayed with cooking spray. Allow to rise again for another 30 minutes.
After the second rising, use a spoon to push down the centers, leaving a 1/2″ rim around the outside. Fill with a spoonful of pie filling.
Preheat the oven to 400 degrees. While the oven is preheating the dough rises a final time.
Bake for 18-20 minutes.