Category Archives: bread

Garlic Toast

Not really toast… but look out! Remember that cinnamon roll dough? Yeah, the one that makes cinnamon rolls or pizza rolls? yeah, well …if you substitute the plain butter for GARLIC infused butter.. and sub the brown sugar with parmesan cheese? Oh. my. goodness. Garlic rolls to drool over!!!! Really yummy with spaghetti. Crazy easy and they freeze and reheat really well, too.

Sourdough Garlic rolls 

  • one recipe of sourdough rolls
  • 3 Tblspoons butter, melted
  • 5 cloves of garlic – browned in the butter
  • 2/3 C parmesan cheese
  • 1/c C grated colby-jack cheese

Roll and let rest for 30 minutes, then bake at 350 for 25 minutes or until browned to your liking.


Sourdough Biscuits

When we go out to eat, we sometimes choose a restaurant that has long lines,  some antiques to look at, and they serve plates of cornbread or biscuits to munch on while you wait for the meal to arrive. So nice of them to offer, but not so nice if you can’t eat the biscuits and the butter packets aren’t really all that tasty on their own…. so, in my quest for reasons to use my gluten-free sourdough starter, I stumbled across an idea to use the starter in biscuits. Hmmm. Would it work for gluten-free? yes.. yes it did. In fact, these are better than the ones that come on the plate from the star emblazoned apron waitress. Butter? or Jam? hard to choose really. I went with one of each. Now I am off to make some sausage gravy to pour over them for supper… mmmmmmmm biscuits. I am loving this sourdough experiment!!

biscuitsSourdough Biscuits

  • 1 Cup brown rice flour
  • 1/4 Cup tapioca starch
  • 1/4 Cup sweet rice flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp soda
  • 1/4 Cup butter, slightly softened and cubed
  • 1 cup sourdough batter
  • 4 – 6 Tblspoons of warm water, as needed.


Mix the flours and dry ingredients in a bowl. Stir in the butter and then add the starter and only as much water as you need to make the dough stick together.

Pat out the dough onto a square of wax paper and used a cookie cutter to make round biscuits. Let them rise for an hour, and bake at 425 for 15-20 minutes until slightly browned.

Serve warm. With butter. Or jam. Or sausage gravy. Really.


Alright, Alright! Cinnamon Rolls…

cin5The season is changing from summer to autumn… and with all the leaves falling in the yard, I am longing for savory breads and toasty things from the oven.

Today I experimented with sourdough-cinnamon rolls. Okay.. yes please! am I right? Seriously. Yum.

I have never had a cinnamon roll made with sourdough before… seems like I would remember that. And I have never seen a recipe for them either, and I read a LOT of cookbooks… so I modified my favorite recipe to use the sourdough sauce on my counter. Yep, it’s still going strong after weeks of experiments. I wonder how long I can keep it going? Some of the “tips and tricks about sourdough” that I have read, suggested that you can keep in the refrigerator. Eh. The short answer is yes, yes you can. But mine works better if it lives on the kitchen counter, where it can be a constant temperature.

Sourdough Cinnamon Rolls

  • 1 Cup sourdough batter
  • 1/2 C rice syrup (which I used in place of honey)
  • 2 “eggs” (I used “flax eggs”)
  • 1/4 coconut/hemp/rice milk
  • 1/2 Cups oil
  • 1/2 Cup brown rice flour
  • 1/2 Cup tapioca flour
  • 1 3/4 Cups potato starch
  • 1 Tblspoon dry yeast
  • 1/2 tsp salt
  • 1 Tblspoon pixie dust xanthan gum

Mixed in the Kitchenaid mixer for about two minutes until well mixed.

Spoon out onto a well dusted waxed paper rectangle.



Then, spread with melted butter (about 3 Tablespoons) an

d sprinkle with

  • 2/3 Cups brown sugar mixed with 1 tsp cinnamon cin2

Using the waxed paper to help pick up and roll the dough, roll into a log. Cut 1 1/2 inch rolls and place cut side up spiralscin3in well greased 9×13 pan. Let rise 30-45 minutes.


Bake at 350 for 20-25 minutescin6

Drizzle with vanilla glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 Tblspoon butter
  • 2 Tblspoon coconut/hemp/rice milk



Sourdough Recipes

I love sourdough bread. I am from the West Coast. Connection?… yeah probably. The sad thing is that bread of any type made with wheat is off the charts bad for me. Not on the list. Nope. Really can’t go there.

So, I have done without my favorite bread forever years. No one should cry over bread. Life is short. But finding gluten-free alternatives is really hard. There are some brands at the store.. sure, but none of them are “real” bread. Certainly not like the kind I used to bake at home. Sooooo… make my own! It’s a quest adventure! On adventure. ahhhhh.

My wish list for real bread:

  • should be delicious.. not gummy.
  • should smell yummy… not smell like chemical stew.
  • should have a shelf life.. not expire in 15 years.
  • should be chewy.. not fall to pieces when you pick it up.
  • should taste good .. not icky.

So…. I started some sourdough exactly like I used to but used gluten-free flours. It takes a minimum of 3 days to get it really working, but when it does… it’s like magic!

Main tips for the gluten-free sourdough sponge:

  • use filtered water
  • “Feed” the sponge every 12 hours for three days
  • …and be patient.

I left it on the counter for three days in a Ziplock container that had a loosely fitted lid available. Finding the right container is most of my struggle with sourdough. Glass or plastic? Either, just not metal, and nothing with a tight lid.

I started by mixing more GF flour, one cup at a time, into the goo about every 12 hours.

I mixed a large batch of gluten-free flour ahead of time: mixing rice flour, potato starch, some tapioca starch and a little bit of potato flour and just added one cup of the mix at each “feeding”. Ratios vary but, generally I use 1 rice, 1 potato starch,  0.3 tapioca starch and possibly some potato flour, but not very much… 1 Tablespoon per cup of rice flour is plenty.


The “rules” about making sourdough vary depending on who you listen to…. so, I added flour and probably 1/2 – 3/4 Cup of lukewarm filtered water each time, depending on how soupy it looked when I stirred it. This is not rocket science. Do what looks like it makes sense to you. It will all work out just fine. Mine usually has the consistency of pancake batter.

My favorite gluten-free sourdough bread recipe so far:

Mix together:

  • 1 Cup of sourdough batter
  • 1 1/2 Cup of warmed (not hot) milk (I used rice milk/hemp milk/coconut milk)
  • 3 Tablespoons of softened butter (substitute 1T palm oil if you are dairy free)

Mix these dry ingredients together and add them to the wet ingredients.

  • 2 T potato FLOUR
  • 1/3 C tapioca starch
  • 1/3 C sweet rice flour
  • 1 C rice flour
  • 1 C + 2 tablespoons potato STARCH  –!!– note: potato starch is not potato flour!!
  • 2 teaspoons dry yeast
  • 1 /2 teaspoons of sea salt
  • 1/4 C sugar
  • 2 teaspoons of pixie dust xanthan gum

I used my trusty Kitchenaid stand mixer to mix it all together really, really well and then portioned the dough into baking pans. A regular loaf pan of this dough took about 45 minutes to bake at 400 degrees.  I also tried golf ball sized amounts of dough in a greased muffin tin, and those turn out really good at about 20 minutes, also baked at 400.


Mini hamburger buns! Sliders anyone?

Reports back from everyone so far that tried this recipe baked as mini- loaves and as tiny buns has been very positive. I will be making more of this bread for sure.

pancakesSourdough Pancakes:

  • 2 cups sourdough batter
  • 2 cups milk (coconut/hemp/rice)
  • 2 cups gluten free flour mix (I used 1/2 rice flour and 1/2 potato starch)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 Tblspn sugar
  • 2 Tblspn oil
  • 2 eggs (replaced with flax and hot water)

This is best when mixed and left to rise for about an hour or so before you make the actual pancakes… but it tastes fine if you make them right away too.



Sourdough Madness Continues

smallloaves pancakesbiscuits… check

small loaves of bread… check

pancakes… check



Sourdough Experiments

I started some sourdough the other day and while I was waiting for it to percolate and do it’s thing for 3 days… I started looking for recipes to turn it into something “real”. I am thinking maybe some pancakes, or bread , or something.

If you have been gluten-free for more than about 2 hours, then you know the bread problem. Sure, there are some store bought options, but the real truth of it is that many of those options are just gross. Or they have too much sugar, or weird flour blends that I can’t have. What I want, is what I used to have: home baked, fresh sourdough bread. Really, is that too much to ask? Yeah, for gluten-free, it probably is.

Having to toss out a decades old sourdough starter when I realized it was full of poison (gluten) ..was like saying goodbye to a family member. So sad. It took me years to restart a new tub of sourdough. The first attempt was gross, and I moved on by just making other kinds of bread, buying some from the store freezer,  and mostly doing without. But last week, I decided to try once more and I am so glad I did. I know what I did wrong last time.. and this attempt seems successful so far.

Real Bread. It’s yummy. bread




The State Fair is less than a month away…. and the usual dread of hearing the refrain of “no donuts for you” is G-O-N-E.  gone gone gone.

Now, I can make my own!!!!

Oh, how I have missed you, Tiny Donuts! Welcome back.


Mini Donuts

Mix together:

  • 2 flax “eggs”
  • 2 cups of coconut milk + 2 tsps vinegar
  • 1/4 C softened/melty butter

Blend together in another bowl:

  • 5 C gluten free flour mixture blend
  • 1 C sugar
  • 2 teaspoons soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons magic pixie dust xanthan gum
  • 1 teaspoon nutmeg

Mix the wet ingredients with the dry ingredients by hand- and let it rest for 15 minutes. Pat the dough to just less than 1/2 inch thick and cut out circles to make the tiny donuts, just poke your finger through the middle to make the hole. Easy Peasy.  Even easier- just roll small balls of this dough to make donut holes. Munchkins? oh yes.

Fry in hot oil, roll in cinnamon sugar.

Take a bag of your own mini-donuts to the fair!


Maple Bars. Oh My.

The one remaining thing on my list of “foods-I-must-have-to-survive” is Maple Bars. They loom in the fog as the one thing I want and can’t have. Eating gluten free is not always easy, or fun. I can’t go to the bakery and pick up a dozen doughnuts. Boo. At least not in my neighborhood. So make them myself, I must. It’s really not an option, and now I MUST HAVE MAPLE BARS.

My fondness for maple bars is legendary. That I was getting sick from them? some sort of bad joke, or maybe it’s just a challenge from the universe to get it right. I don’t know, I just need some baked goods. Talk about comfort foods! Move over Mac n’ Cheese.

So. Today, I am converting a recipe for “regular” maple bars into something hopefully edible and anywhere close to the right taste and texture. I am on a quest!

The title “Maple Bars” is something of a suggestion really, because it comes to my attention that not all regions of the country call them that. In Oregon they are called Maple Bars, in Minnesota the title is “Long John’s”… …. ….. are they named for the long rectangular shape of the product? or the underwear? I don’t know. They do things differently in Minnesota sometimes. It’s probably better not to ask. If you are still unclear as to what this thing is.. it’s an unfilled eclair. Frosted with maple flavored glaze…. or chocolate frosting… that’s pretty tasty too.

Maple Bars

  • 5 C of gluten free flour. (I used 1 whole box (2C) of GlutenFreePantry all purpose flour and in addition, 1 C potato starch, 2 C brown rice flour)
  • 1 1/2 tsp xanthan gum
  •  1/2 C warm milk (I used GF rice milk)
  •  4 T sugar
  •  2 tsp salt
  • 1/4 C warm water
  • 4 1/2 tsp yeast
  • 2 eggs (I replaced these with “flax eggs”)
  •  1/3 C shortening

Mix together the yeast and warm water. Stir the warmed milk, sugar and yeast mixture together. Add the other ingredients. Mix and knead the dough for 5 minutes. Place dough in greased bowl for an hour to let rise.

Turn dough out on lightly floured board, press out to 1 inch thickness. Cut into bars. Place them on baking sheet and let rise for another 30 minutes. Preheat the oven to 350. Bake 10 minutes. Let cool on wire racks.

Glaze with maple frosting. Or chocolate.

Maple frosting

  •  1 C brown sugar
  • 1/4 milk (GF rice milk)

Mix and boil for 2 minutes. Cool for 5 minutes, add:

  •   1  C powdered sugar
  • 2 tsp maple flavoring

Mix well. Frost the tops of the baked goods while the frosting is still warm. Once it cools off it hardens quickly.

******Update:   These baked up more like a scone than a fried donut (the original).. but since it’s a baked scone-like item… I guess it’s all good.  They TASTE great.. they  do not look the same though. Whatever. Tasty is tasty.



Why should pizza need to be flat?

Really? flat? does it have to be flat. No, no it doesn’t. Habits are hard to break.

Pizza rolled up like a cinnamon bun is pretty tasty actually.

Here’s what I did.

Doubled this recipe HERE for “Wonder dough”  and rolled it out into a large rectangle.

Covered the center of the dough with spaghetti sauce and sliced up some of the meatballs down the center as well.

Then added 1 Cup of grated mozzerella cheese on either side of the sauce and sliced up two cheese sticks that happened to jump into my hands as I was leaving the fridge. That happens sometimes.

So anyway, rolled up the dough. Sliced the log into 12 or so slices and put them into an oiled 9×13 pan. Let it rise for 10 minutes and merrily baked the whole shebang in a preheated oven at 400 degrees for 15-20 minutes.

Yummy. I may heat some additional sauce to pour over the top for those who need it to be a little more saucy.  Yeah, I might need to go do that.

Sprinkle a little grated parmesan over the top for extra flair. So special.

Pizza buns for supper.


This just in…

Pizza. Real Pizza? really? annnnnnnnd desert? wow.

For a long time I made my own “dough” for pizza, but it was super sticky and gummy and didn’t bake all that well. Hard to deal with and so we just didn’t have pizza very often. We missed pizza.

Then we purchased a rice and potato crust that was wonderful as a pizza base, but that company went out of business. Drat. Back to the recipe files. Let’s just say that the sticky-gummy-bleck that didn’t really work was a problem as the only solution I had at the time, and I was overjoyed to find yet another company that sold frozen pizza crusts already to make into dinner. And then, they went out of business.  (I am sensing a trend here)

Which, of course, leads me back to the recipe file. EXCEPT THIS TIME I messed with the flour blend ratio. VIOLA! we actually had edible pizza at home. 

This recipe made so much dough, however, that I made 1/2 of it into the pizza dinner (that everyone actually ate)…. and the other 1/2 I made into cinnamon rolls. 

It was great in both recipes. Go figure.

While the pizza is baking, make the rolls – sprinkle with golden raisins, brown sugar and cinnamon – and let them rise so that they go into the oven just as the pizza is finished, that way the oven is all ready to go.

===Baked the pizza for 10 min, then added toppings and baked another 15 min at 400.

===Baked the cinnamon rolls for at least 25 minutes, maybe more at 400 degrees – your mileage may vary. Also drizzled them with powdered sugar glaze for yummy decorative purposes.

Dough Recipe

  • 5 3/4 C gluten free flour blend**
  • 1 T xanthan gum
  • 1 1/4 tsp salt
  • 1/3 C oil
  • 1 T vinegar
  • I replace all eggs with flax meal and water, the recipe calls for 5 egg whites….which I replaced and it works out just fine.
  • proof the yeast: 1 C warm water + 1 1/2 T yeast + 1 1/4 T sugar
add additional water if needed
**GF FLOUR BLEND that actually worked!
2 C brown rice flour
2 C tapioca starch
1/2 C coconut flour
1 1/4 C potato starch