My husband’s connection to the Midwest finally inspired me to make these Paleo Gluten Free Bierocks (Runzas) and I’m so glad I did!
The other day when I posted my Paleo Loaded Burger Stuffed Buns , a few of you got really excited thinking about your Midwest/Russian/German/Eastern Europen favorite, the bierock . And for those Nebraskans, the Runza .
My husband, who has touted the Runza as something he loved dearly while attending grad school in Nebraska got a surprise when he came home from work yesterday. I used my Grain Free Challah Dough  recipe to recreate the bierock, and I have to say, we were all pretty pumped about dinner.
Now, there are a few things I’d like to notate before you make these and give me feedback. 1. I am not a Midwesterner nor do I have a family recipe passed down for generations. 2. I have not had a runza myself, so I cannot testify to the accuracy (I relied on my research and my husband). 3. I did my freakin’ best so easy does it.
In any event, the whole family loved these and praise was received. Are they exactly like your grandmother made? Well obviously not since there is nary a gluten to be found in these. Are they still tasty? You bet your a$$ they are. So enjoy my friends, I hope they are a hit in your house too.
Paleo Bierocks (Runzas)
IMPORTANT: IF YOU WANT TO USE A FULL POUND OF MEAT, YOU’LL NEED TO DOUBLE BOTH THE DOUGH AND THE MEAT MIXTURE SO SCALE UP
For the Bread:
- 1/4 cup maple syrup
- 1/2 cup warm water
- 2 packets quick rise yeast
- 3 eggs, room temperature
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons psyllium husk powder
- 1 cup potato starch
- 1.25 cups tapioca starch
For the Filling:
- 1 tablespoon avocado oil
- 1/2 pound ground beef
- 1 cup chopped cabbage
- 1/2 onion, diced
- 1/2 teaspoon sea salt, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 teaspoons coconut aminos or gluten free tamari
- Optional: cheese slices
- Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
- Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
- While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
- In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
- Once the yeast has bloomed, combine the mixture with the egg/oil mixture
- Whisk them together thoroughly
- Then pour wet ingredients into the dry starch mixture and stir QUICKLY
- The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
- Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
- The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
- The 2nd rise is another 30 min. Make sure to cover your bowl as the dough can dry out (don’t worry there’s a remedy to this if it does)
- Preheat your oven to 350F
- In a large skillet, drizzle your avocado oil and start to cook your onions and cabbage until they become translucent
- Then add the meat and seasonings and cook until the meat is no longer pink
- Remove the dough from the bowl and divide the dough into 4 equal parts
- Now take 1 piece of dough and flatten it into an oval or circle; do not flatten it too thin or the meat mixture will poke through while folding
- Take one piece of cheese if using and place it in the center of the dough
- Take a few tablespoons of the meat mixture and spoon it into the center of the dough
- Wrap the dough around the meat mixture and seal it on the bottom
- Place the stuffed pockets seam side down on a baking sheet
- Spray the dough with ghee or avocado oil
- Bake for 20 minutes, remove carefully and serve