Oh, how I have longed for gluten free & dairy free kolaches. Having spent part of my childhood years growing up in Lincoln, NE., I created some memories that will last a lifetime. One of my fondest memories is of the days when my Mom and Grandma would bake Runzas and then make Kolaches. Since going gluten free, there are things that I really miss eating, Kolaches being one. Yesterday I was inspired to go into the kitchen and attempt to convert my family’s long standing wheat filled recipe. I was lucky and hit it out of the park on the first pitch. Here is my gluten free & dairy free kolaches recipe. They can be made egg free and vegan as well. These gluten free and dairy free kolaches are special enough for the holidays or any other special occasion. They are however easy enough to make just because. Make some today! They are guaranteed to put smiles on the faces of those you love.
Gluten Free and Dairy Free Kolaches.
- GF flour blend * see below - 3 c.
- Active dry yeast - 2 1/2 tsp.
- Non-dairy milk - 3/4 c., I used coconut milk beverage
- Nucoa - 1/2 c., use butter if tolerated.
- Granulated sugar - 1/2 c.
- Salt - 1/2 tsp.
- Eggs - 2, Ener-G Foods egg replacer works too.
- Fruit Filling
Have all ingredients at room temperature for best results.
In a medium bowl heat coconut milk, Nucoa, sugar and salt until 110-115. Any hotter and it will kill the yeast.
In a large bowl add 1 1/4 c. gf flour and 2 1/2 tsp. yeast. Then stir warm milk mixture. Beat to combine. Add the eggs or egg replacer and beat for a couple of minutes. Then add the rest of the gf flour blend. Stir to make a nice dough. It should pull away from the sides and make a soft dough ball. Then using a scoop (size depends on how big you would like your pastries) place dough on greased or parchment lined cookie sheet. I used a mini whoopie pie pan for my small ones. Once they are all placed then using the back of the scoop press an indentation into the center of each one. Let rise until almost double about 30-45 minutes. Preheat oven to 350. When dough has doubled you may need to gently press the centers to make room for the filling. You can purchase fruit filling I recommend Solo brand. We love the apricot and the poppy seed. Spoon a little filling into the center of each pastry. Bake for 12-15 minutes or until lightly golden brown. Remove and cool completely on a cooling rack. Sprinkle lightly with powdered sugar. Share and enjoy!
*GF Flour Blend
1 c. sweet rice flour (available in the Asian food section of most grocery stores)
1 c. brown rice flour
2/3 c. potato starch
1/3 c. tapioca starch
1 tsp. xanthan gum
Combine in a jar with a tight fitting lid and shake to combine.