Gluten-Free Breakfast Hot Pocket
Woot! Woot!
Here is my new experiment!
When I was a teenager, my mom used to buy me hot pockets. The broccoli, chicken, and cheese hot pockets were my favorite kind! They were pretty much my after-school salvation. I can’t eat those anymore because of the gluten and meat— I haven’t eaten these things in years, and I don’t miss them. So, a few weeks ago, I was craving that melty perfection that comes in a crispy, enjoyable bread. Oh yeah, I was craving the naughty, heavily processed hot pockets. Since I can’t eat those store-bought guilty pleasures, I made my OWN! I will leave my recipe right here in case you want to give it a try.
Dough Ingredients:
1 Cup of Amond Oat Pulp (see almond & oat milk recipe)
1 Cup Chickpea Flour
1/2 Cup Cassava Flour
1/2 Cup Sweet Rice Flour
1/3 Cup Yellow Cornmeal
2 Tbsp Xanthan Gum
1/2 Tsp Salt
2 Tbsp Extra Virgin Olive Oil
1 ¼ Cup of Water
1 Tbsp Red Chili Pepper Flakes (optional)
1 1/4 oz. Packet of Quick Rise REDSTAR
Stuffing Ingredients:
1/2-1 Cup Broccoli
1/4 Cup Green Onions
1/3 Cup Red Onions
4 Eggs
1/2 package Miso Powder (or GF Cream of Mushroom)
1Tbsp Tapioca Flour
1 1/2 cup of water (cold water)
1/2 - 1 Cup Cheddar Cheese
Preparation
Dough Making:
Prepare the quick rise REDSTAR packet following its instructions. Combine all the dry ingredients and mix well. Add the REDSTAR and all the other ingredients. Mix and fold until dough looks ready (15mins approximately). *To prevent the dough from sticking to your hands, oil them before you have to manually work the dough.
Stuffing:
I like making a scrambled egg with all the veggies. After this, I prepare the “gravy”. For the gravy, I mix 1/2 package of miso powder. The only miso powder I have used comes in a rice ramen package. The bran is Jade Pearl Rice Ramen from Lotus Foods. Mix the miso powder with the tapioca flour and add to the 1 1/2 cup of cold water then start heating the water as you whisk away. Thickness is pretty much based on preference — you can use more or less water or a little less tapioca. When cooking the gravy, please use medium to low heat and WHISK, wHiSk, whisk constantly so it does not stick to the bottom of the pot or turn out lumpy.
Getting the Pocket Ready:
Place parchment paper on a baking tray and flatten your dough. Give it the form of a pizza (that’s what I like to do!). To make this process easier, you can use parchment on a tray and parchment on top to flatten the dough with a rolling pin. You can put a bit of oil on top of the dough to prevent it from sticking to your paper. Once you have it ready, place your eggs, cheese, and gravy on the center of the dough. Now, swaddle away. LOL. I bring one side of the dough into the center, then both the bottom and top and lastly, the other side.
Cooking your Pocket:
1) Pre-heat your oven at 425°F. If you want, you can leave your pocket on the parchment paper (on a baking tray) or you can place your pocket on an oiled baking tray.
2) Place your pocket in the center of the oven and bring the heat to 375°F.
3) Set your timer for 40 mins. After this, brush your pocket with garlic butter, and leave it in the oven for another 15 mins.
4) Once the 15 mins are long gone, turn the oven off, and let it sit for at least 10 mins before cutting.
