Dr. Tae Yun Kim has been very strong about treating food right and to not abuse it – this means not letting it sit in the refrigerator until it goes bad. It means you only cook as much as you and those eating with you can eat. It’s ok to have enough for next day’s lunch, but no out and out leftovers. It means keeping the kitchen very clean too!
Dr. Kim also wants us to develop and use our creativity. Sometimes that’s not as easy as it seems. I mean, what do you do with too much yeast dough? There is only so much bread I want to make and freeze, because if I make it, I will eat it, right?
First I want to acknowledge the source of my gluten-free yeast doughs. Shirley of gluten-free Easily has these fantastic roundups, and one of my very favorite ones are her bread roundups. Click here for one of them.
Since I usually make at least a double batch, sometimes I need another creative use for what might be too much.
Pizza is of course always a good choice and I cannot tell you how often I have used “Pizza dough” that started out as something entirely different.
I have also made peach or apple cinnamon buns and they are wonderful even made out of bread dough!
Lastly, if you don’t mind carefully rolling out whatever dough you have, go ahead and improvise an apple strudel, where the filling is peeled and chopped apples, with a generous dose of chopped walnuts, 1/2 cup sugar and a lot of cinnamon, also a couple of tablespoons of starch for every couple of cups of apples. Let rise for 45 minutes to an hour and bake at 350 for about the same time – check frequently!
And there you have it! Of course, bread sticks, bread sticks with cheese….and a lot more can be made as well! Have fun, get creative and know there is no such thing as a failure!