The 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
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 spiralsin well greased 9×13 pan. Let rise 30-45 minutes.
Bake at 350 for 20-25 minutes
Drizzle with vanilla glaze:
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 Tblspoon butter
- 2 Tblspoon coconut/hemp/rice milk
small loaves of bread… check
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.
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.
- 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.
- 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.