Home > Cooking, Gluten Intolerance > Attempted GF Bierock (Runza)…and it was good.

Attempted GF Bierock (Runza)…and it was good.

Monday night, I decided that I wanted to try my hand at making Bierocks. For those of you that don’t know what Bierocks are…well, they are meat and cabbage all wrapped up in dough and then baked. Also called Runza (for those in the midwest) and are very similar to the Pasties (except with cabbage instead of potato) here in Montana.

First: Preheat the oven to 400 degrees (or 425 if you’re in the mountains).

Take 2 lbs of ground beef and cook it up with 1 medium onion diced.

Drain the fat off (this is an important step as anything you don’t drain off will be soaked into the dough and won’t be good eats).

Put back in the skillet, add salt and pepper to taste (I added A LOT of pepper…maybe 3 Tbsp and it still wasn’t enough).

Add 1 medium head of cabbage shredded to the meat mixture and cook it down until the cabbage is soft.

Put this to the side so it cools.

Now, we’ll make the dough!

Cream together 6Tbsp Butter (or shortening), 2 Tbsp sugar, and 1 tsp salt.

Proof 2Tbsp yeast in 1 1/2 cup milk (at room temp!) until it gets a little foamy and you can smell it.

Pour the milk mixture into the butter mixture and combine.

Then, add 3 1/2 Cups of GF All Purpose Flour, LESS 2 tsp and add 2 tsp Xantham Gum.

Let this all come together until it starts riding up the hook on your mixer and then let it rise in an oiled container until it doubles in size.

Cut the dough into 12 equal-ish pieces. Roll them out, one at a time, on a floured surface and fill them with the meat mixture and then pinch the dough together (it will make a pillow type thing when flipped over onto a cooking sheet). Do that 12 times (you should, assuming you count correctly, run out of dough at this point).

Bake in the oven for 15 minutes or so (until they are golden brown and delicious) and then put a little melted butter over the top of each one.

Dig in! Although, I would say you should wait a bit till they cool down, but in all honesty, who can do that?


On another note, I made a mistake last week and ate some breaded chicken in a salad (not knowing it was breaded) and felt bad all weekend. Also what went along with that was another bout of withdrawal symptoms (grumpy, lack of sleep, general “Meh” feeling). I’ve read just now that this is a normal thing as you are getting off gluten…but dang, does it suck. Feeling down with absolutely no clue as to why is NOT fun. This, too, shall pass.

If you make some Bierocks (or whatever you want to call them), let me know how they turn out and, as always, happy eating!

  1. September 6, 2011 at 7:40 am

    Ahhhhhh! This post makes my day! Your picture looks divine, and I’m really craving cabbage pockets now!

  2. Yolanda
    December 6, 2012 at 8:20 pm

    What kind of GF fLOUR BLEND DID YOU USE?

    • December 11, 2012 at 7:52 am

      Honestly, I don’t remember if I used Bob’s Redmill, or if I made up one of my own. If I did make my own, I usually use a mixture of Potato Starch and White Rice Flour.

  3. Stinna
    May 18, 2013 at 7:35 pm

    We made these tonight, first time I’ve had Bierocks in over 5 years, thanks so much for posting the recipe, they came out great!

  4. heathernelsencox
    November 21, 2013 at 6:57 pm

    Thanks for the yummy recipe! My family loved them and it felt like eating *comfort food*!

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