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From:
melstimhike <[log in to unmask]>
Reply To:
melstimhike <[log in to unmask]>
Date:
Wed, 11 Sep 2013 12:04:03 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks to everyone who replied about Kolaches!

I tried making some using Pamela's Bread/baking flour mix, using the sweet
dough recipe and every thing was going marvelously until I pulled them out
of the oven....they went flat and were pretty solid. But for my first
attempt it wasn't a complete fail...I could still eat them :)


Here is a summery of replies:

That looks like a good candidate for simple flour substitution.  You could
try making that recipe with a 1:1 replacement flour mix like Jules (
https://www.julesglutenfree.com/) or Bob's Red Mill.  You'll have to remove
the first rise from the recipe - gluten free dough will really only rise
once.  So instead of letting it rise for an hour after kneading, go
straight to dividing the dough and placing it on baking sheets.  Instead of
rising 30 minutes, you could let it go for more like an hour.  If that
doesn't work, you could try using a whole egg instead of just the yolk,
that might help bind it together and allow it to rise.




http://jacobithe-glutenfree.blogspot.com/2009/08/kolaches.html




Astoria Mills gluten free Pizza & Bagel - Mix 5 would work perfectly for
Kolaches. Make the yeast dough according to the directions and use this as
the base for the kolaches. Use Astoria Mills All Purpose Flour -  Mix 1 to
make crumble topping, recipe in free e-cookbook on website. Use fruit
filling desired, = tasty kolaches. I use this to make plum kuchen also.
www.astoriamillsglutenfree.com USA or www.astoriamills.ca Canada
Also since the mixes are enriched, you won`t feel guilty about eating them.



 There is a recipe in the Gluten Free Bible cookbook

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