Gluten Free Pepperoni Bread

Gluten Free Dough

Recipe closely follows Granny’s Gluten Free Oven Baked Bread

Ingredients

  • 3 1/2 cups of Namaste Perfect Flour Blend
  • 1 1/2 cups of milk (I used fairlife fat free lactose free milk)
  • 1 Tbsp cider vinegar
  • 2 Tbsp oil (I used avocado oil)
  • 2 Tbsp honey
  • 1/2 cup of cornstarch
  • 1 Tsp of salt
  • 3 eggs
  • 1 Tbsp yeast
  • 1/4 cup warm water

Directions

  • Mix yeast in 1/4 cup warm water and set aside for 5 minutes. Mix milk, oil, honey and cider vinegar. Beat eggs into mixture. Add yeast mixture using a whisk.
  • Combine dry ingredients into a bowl (flour, cornstarch and salt). Add liquid ingredients to dry ingredients. Having a standing mixture would be helpful here but I did this all by hand. Once mixed well, put dough into a ball and place in a grease bowl for 1 to 2 hours (mine took about 2 hours to rise). Wrap bowl with plastic wrap tightly and keep in a warm place.

Yield

  • This dough was enough for me to make 2 pepperoni rolls.
  • You could likely make 2 loafs from this recipe. I will test and report back.

Gluten Free Pepperoni Rolls

Ingredients

  • Dough (if you do not need gluten free, you can purchase pre-made frozen dough)
  • 1/2 lb sliced medium of salami (our family has always used salami but feel free to sub out for pepperoni)
  • 1 bag of Italian or mozzarella cheese
  • 1 bag of sliced mozzarella cheese
  • Italian seasoning (season to taste)

Directions

  • Roll dough out to desired size (place flour on counter as you roll it out)
  • Find your starting point. I was about 1/3 of the way in so that I could roll twice.
  • Layer the bottom with cheese (about 6 pieces – but you can certainly do more if you like a lot of cheese)
  • Layer cheese with salami. I did three pieces horizontally for one “layer”. Work your way down the length of the dough making sure that you do not get too closely to the edge. For a more cheesy roll, add more cheese here and layer more salami or pepperoni.
  • Top salami or pepperoni with shredded cheese and a light sprinkle of Italian seasoning.
  • Put one loaf per pan and sprinkle with Italian seasoning on top. One thing that I did not do that I wish I had done was to brush egg or butter on the top of the loaf to make it look prettier.
  • Bake at 350 for approximately 35-45 minutes. You want the dough to be lightly brown and have a little bit of a sizzle from the cheese and pepperoni/salami. Serve warm with a side of sauce if you so choose.

Enjoy! Hugs!