1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional: extra cheese to sprinkle on top and any herbs/flavorings
you’d like to add. Try rosemary and or garlic powder.
1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour,
and salt in blender and blend until smooth. Add cheeses and pulse 2
times.
3. Immediately pour batter into a mini muffin tin, filling
each well about 3/4 full, or just slightly less. If desired, sprinkle a bit of parmesan cheese on top and/or a tiny
sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden. Remove from oven and
cool for a few minutes before removing rolls from pan. Serve warm.
Recipe from Our Best Bites
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
May 1, 2013
December 1, 2012
Sweet Rolls
I've been gluten free for two and a half years. That's long enough to learn how to cook, start a recipe blog, and find a way to safely enjoy a delicious but gluten free version of almost all of the glutenous foods I behind. But despite my best efforts in the kitchen, I still hadn't mastered sweet rolls and I was starting to get pretty desperate. I love Eleanor's Bake Shop and their delicious cinnamon rolls, but I just don't make it there very often. I needed to be able to make my own sweet rolls for special occasions like Christmas morning.
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)
Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!
Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg
Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)
Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!
Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg
Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/
August 15, 2012
Zucchini Bread
I can't believe I haven't posted a recipe for Zucchini Bread yet! It is one of my favorite treats. I got this recipe from the fabulous Heidi Draper, who brought a few warm slices that totally made my day while I was recovering.
1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs, slightly beaten
2 tsp vanilla
2 c. zucchini, grated
3 c. gluten free flour
2 tsp. xantham gum
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1. Cream together brown sugar, white sugar, oil, eggs, and vanilla.
2. Beat in zucchini.
3. Stir in flour, xantham gum, baking soda, salt, and spices.
4. Grease and flour 2 bread pans. Pour batter into pans.
5. Bake at 325 degrees for one hour. Cover for the last 15 minutes if getting brown.
1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs, slightly beaten
2 tsp vanilla
2 c. zucchini, grated
3 c. gluten free flour
2 tsp. xantham gum
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1. Cream together brown sugar, white sugar, oil, eggs, and vanilla.
2. Beat in zucchini.
3. Stir in flour, xantham gum, baking soda, salt, and spices.
4. Grease and flour 2 bread pans. Pour batter into pans.
5. Bake at 325 degrees for one hour. Cover for the last 15 minutes if getting brown.
February 1, 2012
Cinnamon Baked French Toast
1 loaf gluten free bread
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 tablespoons vanilla
1/2 cup gluten-free flour (any will be fine)
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, but into pieces
fresh fruit (optional)
1. Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
2. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
5. Scoop out individual portions. Top with butter and drizzle with maple syrup.
Recipe from The Pioneer Woman:
http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/October 15, 2011
GF Dinner Rolls
1/2 cup lukewarm water
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls
These would also be delicious if topped with Garlic and Parmesean or modified into Cinnamon rolls.
I found this recipe on Our Best Bites, but they got it from the book Gluten Free Cooking Made Easy, by Susan Bell (which I will definitely be buying!)
http://www.ourbestbites.com/2011/08/gluten-free-rolls-gf-cinnamon-cream-cheese-rolls/
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls
These would also be delicious if topped with Garlic and Parmesean or modified into Cinnamon rolls.
I found this recipe on Our Best Bites, but they got it from the book Gluten Free Cooking Made Easy, by Susan Bell (which I will definitely be buying!)
http://www.ourbestbites.com/2011/08/gluten-free-rolls-gf-cinnamon-cream-cheese-rolls/
July 4, 2011
Product Review: Udi's Gluten-Free Hamburger Buns
I've had a couple of requests for GF product reviews, so I figured I would start with the hamburger buns we tried this weekend.
To celebrate the 4th of July, my siblings and I had a BBQ. Since half of us are GF, I splurged and bought the new Udi's Gluten Free Hamburger Buns I had been hearing about. I heard they would be hard to find, but found them in the freezer section of the Sunflower Market for $5.99.
The buns tasted great and had a good airy texture but they were a bit dry. My brother warmed his up in the microwave for 30 seconds with a little water and said it helped a lot.
Overall, they were good, but I'm not sure I would buy them again. They are pretty expensive, and after having been gluten free for a year, I think the bun was just too much. However, if you really love buns and/or haven't gotten used to protein-style burgers, they are definitely worth trying.
To celebrate the 4th of July, my siblings and I had a BBQ. Since half of us are GF, I splurged and bought the new Udi's Gluten Free Hamburger Buns I had been hearing about. I heard they would be hard to find, but found them in the freezer section of the Sunflower Market for $5.99.
The buns tasted great and had a good airy texture but they were a bit dry. My brother warmed his up in the microwave for 30 seconds with a little water and said it helped a lot.
Overall, they were good, but I'm not sure I would buy them again. They are pretty expensive, and after having been gluten free for a year, I think the bun was just too much. However, if you really love buns and/or haven't gotten used to protein-style burgers, they are definitely worth trying.
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