Thursday, June 9, 2011

Gluten Free Cinnamon Rolls!


  • 2 1/2 cups all-purpose gluten-free flour
  • 1/2 cup tapioca starch
  • 1 Tbsp rapid rise yeast
  • 3 Tbsp white sugar
  • 1/2 tsp salt
  • 2 tsp xanthan gum
  • 1 tsp guar gum
  • 1/4 cup instant vanilla pudding mix (dry)
  • 1 tsp baking powder
  • 4 Tbsp margarine
  • 1/2 cup water
  • 3/4 cup milk
  • 1 egg, room temperature
  • 1 tsp cider vinegar
  • 2 Tbsp oil (I used Canola)
  • 1 tsp vanilla
  • Filling:
  • Melt 2-3T. butter and spread onto dough
  • put brown sugar/cinnamon mixture over buttered area
  • Mix well:
  • 1/2 cup firmly packed brown sugar
  • 1-2 Tbsp. cinnamon

  •  In buttered pan and let rise until doubled in size.
  •  Put into preheated 350* oven 20-30 min. or until golden brown and cooked on the inside.

  • Adapted from Baking Beauties Cinnamon Rolls.

Tuesday, April 26, 2011

Gluten Free Crescent Rolls

  • 1/3 cup warm water
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons (1 packet) rapid rise yeast
  • 1 1/3 cups plus 2 tablespoons Jules Gluten Free™ All-Purpose Flour
  • 1/2 teaspoon salt
  • 2 tablespoons light agave nectar or honey
  • 1 egg
  • Melted butter or non-dairy alternative to brush onto rolls
  • In a large bowl, mix warm water, sugar, and yeast and let stand for 5 minutes. If it does not bubble at this point, throw it out and repeat the proofing step with fresh yeast.Whisk together the dry ingredients and set aside. Stir to combine the agave or honey and egg in a separate bowl, then add to the dry ingredients together with the yeast mixture and beat on the low speed of an electric mixer for 2-3 minutes, or until well-blended. The dough will be wet.On a well-floured pastry mat or clean counter, turn dough out and cut into approximately 6 equal size balls. Pat each ball into an elongated triangle, cutting the edges to form an even isosceles triangle and gathering the trimmings to make one more roll.Liberally brush melted butter onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. (Use a bench scraper or butter knife, if necessary, to help roll up the dough).Place each roll onto a parchment-lined cookie sheet and pull the ends of each roll in toward the center to form a crescent shape. Brush off excess flour then brush the tops of the risen rolls with melted butter.
Cover with a damp towel or sheet of wax paper sprayed with cooking oil and place for 30 minutes in a warming drawer or oven preheated to 200ºF, then turned off.
Preheat the oven to 375ºF (static) or 350ºF (convection).
Bake for 10 minutes, or until light golden brown. Do not over-bake!
Note: To make “Pigs in a Blanket”, simply place a hot dog at the wide end of the triangle of dough before rolling up, and roll to enclose the “pig” in the “blanket” of dough by rolling it up to the small end of the dough. Bake as directed above.
                           On baking sheet--raising.
Adapted from:
The crescent roll were very good.  Looked beautiful light & Fluffy! 

Wednesday, April 13, 2011

Nuts Online *Gluten Free Homemade Bread Mix

                                                      To order mix:

Ingredients: 1 2/3 cups Warm (110F) Milk (cow, rice, soy), 1 whole Egg plus enough Egg Whites to make 3/4 cup of Eggs, 1/4 cup melted Butter or Vegetable Oil ,1 packet of yeast, 1 tsp Cider Vinegar, 1 pkg. (3 1/4 cups) of bread mix.
Bread by HAND for conventional ovens:
PLACE contents of package in large bowl of heavy-duty tabletop mixer. Add yeast to warm milk in separate bowl. Let foam for 5 minutes.
ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix.
MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula.
COVER with oiled aluminum foil or plastic wrap and let rise in warm (75-80F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover.
BAKE at 375 F for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.
Bread by BREAD MACHINE for 1 1/2 lb loaf: Have all ingredients at room temperature. Follow your specific machine instructions for adding yeast and the liquid and dry ingredients in the proper order. Be sure to whisk milk, eggs,packet of yeast, melted butter or oil, and vinegar together until very smooth before adding to bread machine. Set controls for setting recommended by manufacturer or setting you prefer (white bread, basic bread). Remove baked bread from bread machine and cool thoroughly on wire rack before slicing.
 We were very happy with how this mix turned out.  The directions were easy to follow.  My son (who needs to eat GF) did notice the stone garbanzo bean flour flavor, which is the first ingredient.  I will say he is a *Super taster!  I did not mind the slight bean flavor.  The bread  was a very light.
If you are looking for some nuts and gf products please check out Nuts Online!

Sunday, April 10, 2011

Gluten Free Fluffy Biscuits

(Yield: 8 large biscuits)
1 c. brown rice flour
1c. corn starch*
1tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1tsp. xanthan gum
¼  c. butter-1/2 Stick* (chilled in the freezer)
½  c.buttermilk*
½  c. water
½ Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)
1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto a greased pan to make 8 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
*adapted for Gluten Free Cooking School

We were very happy with the result and will make these again!  Good Luck!

Tuesday, April 5, 2011

Gluten Free Health Bar Cake

Heath Bar Cake
2 cups Gluten Free Flour   (I used Jules any GF flour mix will work)
2 cups Brown Sugar
½  cup plus 2 t. Margarine
1 t. Baking Soda
½ t. salt
Mix all the above ingredients together.  
Take out 1 cup for reserve-for topping.
Add to remaining:  1 egg
                               1 cup milk
                               1 t. vanilla
Pour into greased 9x13 pan.  
Add 6 chopped Heath Bars (full size) to 1 cup of reserved topping mixture, mix well and distribute evenly over top of mixture in pan. 
Bake @ 350* for 20-30 min. 
****I used about 20 or so miniature heath bars because that is all I could find at the store.

My son brought this to a school party and everyone loved it!  I don't think they realized (or cared) it was gluten free.