Gluten-Free Ham and Cheese Hot Pockets

• Gluten free

• Meat

  • 2 cups Ham

• Produce

  • 1 Parsley

• Condiments

  • 1 tbsp Honey, fresh

• Baking & Spices

  • 2 tbsp Active dry yeast, GF powder
  • 2 cups Brown or white rice flour
  • 1 cup Coconut flour
  • 1 pinch Garlic salt
  • 1 tsp Granulated sugar
  • 1 tsp Salt
  • 1 pinch Sea salt, coarse
  • 2 cups Tapioca flour

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 2 cups Cheddar cheese
  • 2 cups Milk

Found on blessherheartyall.com

Description

Directions

• In a large mixing bowl, combine all three flours and mix well. Set aside.
• In another large mixing bowl, combine the warm milk, sugar, and yeast. Mix well and allow to sit for about 5 minutes. Slowly add in the flour mixture and your 1 tsp salt, mixing until dough forms. Add in 2 TBSP olive oil and knead dough until fully combined.
• Lightly coat one more bowl with olive oil and place the dough inside. Cover with a warm damp cloth and allow to rise to double its original size (1-2 hours).
• Preheat your oven to 375*F. Line your counter top with parchment paper.
• Divide the dough into 4 equal parts. Roll out each quarter into 1/4 inch thick sections. Using a pizza cutter or knife, cut this thinned-out dough into 3 equal sections (see pictures below for reference).
• Place Equal amounts of ham and cheese into each bottom piece of dough. Place the top piece of dough on top of the ham and cheese mixture and close the two pieces together by pinching the dough between your fingers. The third piece of dough can be used as a top or bottom piece for the next quarter of dough that you roll out flat.
• Once the hot pockets are made, place all 6 on a ungreased baking sheet.
• In a small mixing bowl, combine 2 TBSP olive oil and honey together. Using a basting brush, brush the mixture on top of the hot pockets. Sprinkle with the coarse sea salt, garlic salt, and parsley before placing in the oven for 20-25 minutes, or until the edges start to turn golden brown. Enjoy them messy!