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
Cranberry Orange Muffins
Original post HERE
Get some of the Betty Crocker Gluten Free Bisquik and make some coffee cake. Now.
Here is the recipe from over at Betty’s house. I baked it in a 9 inch heavy Le Cruset baking pan, for 30 minutes, another 5 would have been fine too. Next time I may try layering the batter and topping in muffin cups and see if that might work too.
Quick to mix up and bake.
Let it cool, slice and serve. It’s great for breakfast, brunch or dessert. Sliced peaches or berries (or a mix) on top would be very nice, and a little whip cream on top makes it even (if that’s possible) yummier.
What a nice treat for everyone!
Let them eat cake.
It’s Summer. I don’t want to cook. I want snacks…. And I want scones!
There is a family recipe for orange-cranberry scones that I have pined for since going gluten free, and haven’t come close to finding a recipe I could use. But TODAY is the day to recreate them in a gluten free fashion. For dinner. There are no rules for “meals” in the Summertime!! didn’t you know that?
Normally I would mix my own “all purpose flour” – but I found the GF Pantry at my regular grocery store and couldn’t wait to try it!!
It worked. I now have scones for tea. YAY
Glazed Cranberry Scones
- 1 + 1/2 C Gluten Free Pantry -GF-all purpose flour
- 1/2 tsp xanthan gum
- 1/3 C Baker’s sugar
- 1 T baking power
- 1/4 tsp salt
- 1/4 C palm shortening
- 1/2 T golden flax meal + 2 T HOT water = 1/2 egg
- 1/2 C hemp milk
- 1 tsp vanilla
- 1 C dried cranberries
Stir all this together lightly, and pat out in circle on parchment paper/baking sheet.
Cut in 1/4’s and then into smaller triangles – separate them on baking sheet slightly.
Bake at 350 for 15 minutes or until just beginning to brown.
Let them cool slightly, and drizzle with glaze. mmmmmmmmmmmmmmm
- 1 C powdered sugar
- pinch of salt
- some sort of liquid
Add orange juice, coffee, milk, water, whatever you would like – to suit yourself.
Mine ended up like a soft frosting. How drippy and drizzly it is depends on what you want. Go crazy. Make it the way you like it. Really.Craisins are gluten free!
These were ridiculously good.
Betty Crocker came out with a series of cake mixes a year ago. And until today I had only made the straight out of the box, plain delicious cake. It was fine.
It’s a mix.
Off the shelf.
From the REGULAR grocery store.
That I can eat.
~SHUT UP! ~ no way. yes way.
O.M.G. And, I confess that the baking around here has come to a full stop lately, and no baked goods have been available, not like they used to be anyway… so I may be slightly undernourished in the cake department, and desperate for something yummy, just as a disclaimer. Just sayin’. …..Note: I am dairy free, gluten free and egg free, and it all works out great with the substitutions that I make. And delicious. Trust me. Really.
Peanut Butter and Chocolate Cupcakes
- 1 box of Betty Crocker’s -GLUTEN FREE -Devil’s Food Chocolate Cake mix, —mixed up into a batter —
- 3/4 C Skippy Natural peanut butter
- 1/2 C powdered sugar
- 1/2 tsp vanilla (from Costco – Gluten Free on the label)
- 1/4 tsp salt
Preheat the oven to 325 and put cupcake liners in the cupcake pan. Spoon 1/2 of the batter into each cup and place a generous teaspoon of the delicious filling on top of the batter, then add more of the chocolate batter to fill each cup to about 2/3 full.
Bake for 22 minutes.
Let cool on a wire rack until you can’t stand the excitement anymore, and then eat one. Seriously, they taste like a Reece’s Peanut Butter Cupcake. yum.