I'm here to tell you that you can make gluten free cinnamon buns easily, quickly and at a low cost. It's a no brainer for me, especially since these taste AMAZING! My husband and my boys don't seem to have gluten intolerances like myself and my sister. However my boys do have to suffer through on eating some horrible attempts at trying to eat substitutes for my regular recipes. It's all part of seeing what works and what doesn't. This recipe made 24 mini buns and were gone within 24 hours.
Start out by purchasing a gluten free biscuit mix. I use Duinkerken gluten free biscuit mix for quite a few things as my base. Make it according to the package directions. You can substitute almond milk for regular milk if needed. I find the shortening is what makes it nice and tender.
Preheat your oven to 425F. Make sure to use a silicon baking mat on your cookie sheet or you will end up with a real mess.
When making your biscuits, add 1 teaspoon of vanilla extract to the milk mixture before stirring in. Add 1/2 up raisins if you wish.
Roll out biscuit dough on a floured (gf of course) surface. I try and roll it as rectangular in shape as I can. Spread softened butter on the top, right to the edges. You can use coconut oil but use much less of it. Sprinkle a mixture of brown sugar and cinnamon on top of the butter. I used 1/2 cup brown sugar to 1/2 teaspoon cinnamon. Roll the dough up like a little log. For large buns roll the dough out completely and then cut in 1 inch slices. If you want smaller buns cut your dough in half and roll. Then cut in 1 inch slices. I tend to make smaller buns as gluten free flours/doughs cook differently. I detest mushy centers to things just as much as I detest crumbly dry food. You can place the slices on a cookie sheet and flip them half way through the cooking. You could also use parchment paper in the bottom of a large round cake pan and cook all of the biscuits fairly close together. Once out of the oven invert pan within about 5 minutes or so. You can enjoy these plain or you can drizzle with icing sugar. No matter how you make these, they taste fabulous. Wish I could sell these little pieces of delish!
This easy breakfast in a jar can be made in just minutes. Super healthy for you. It is gluten & dairy free. The breakfast dish can be made and stays good for up to 5 days. I also use this as a dessert as well. Light and refreshing.
In small mason jars scoop in 1/2 cup frozen berries. You can choose any frozen fruit that you wish. I tend to like blueberries, raspberries and strawberries mixed together.
Add 3 Tablespoons chia seeds to each jar, directly on top of the berries. Drizzle honey over the berry mixture. I add only about a teaspoon of local honey. You can add more or none at all depending on your preference.
Fill the jars with coconut milk or a coconut milk/almond blend. You can use the milk substitute of your choice if you don't care for the natural sweetness of the coconut milk. Screw on the lids and shake the jars well. Place in fridge and allow to soak overnight. Enjoy! The Chia Seed Berry Jars will last up to 5 days in your fridge.
TIP: If you prefer a thicker mixture add a tablespoon more chia seeds when you make them.
A good muffin recipes with regular flour is difficult enough, asking for a non grainy gluten free muffin with decent flavour is next to impossible if store bought. I haven't found one yet that is store bought that tastes edible. I tweaked this recipe and the full dozen muffins were gone within 24 hours. I'd just like to say, there is only 3 of us!
In a medium bowl combine:2 cups of gluten free flour blend
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons pumpkin spice
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
In a separate bowl whisk together:
1/2 cup vegetable oil
1/2 cup apple juice
1 medium apple peeled and shredded
Mix wet ingredients into the dry ingredients until well incorporated.
Preheat oven to 350F. Spoon batter into greased muffin pan and cook 20 minutes or until a knife inserted comes out clean. Store once cooled in an airtight container.
Trying to find a gluten free flour recipe that is all purpose for baking and for making bread has been a challenge. I typically only bake using gluten free recipes that call for 1/2 cup flour or less in the ingredients. This helps with texture issues. However, the gluten free frozen bread that can be purchased in our small town is almost $8 a loaf AND it doesn't taste good at all. I miss toast some days! and muffins! and...and...and....
Well, I finally found a decent recipe whole bunch of other recipes together, to come up with a version that is interchangeable.
In a large bowl whisk together gently:
4 cups white rice flour
2 cups brown rice flour
3 1/4 cups sorghum flour
1 3/4 cup tapioca starch
1 1/4 cup potato starch (not flakes)
1/4 cup xanthan gum OR ground psyllium husk
The texture for this flour works very well for muffins and breads. One of the most difficult baked goods to duplicate I've found. This recipe when you make it yourself is MUCH cheaper than premixed gf all purpose flour blend from the stores.
This recipe is one I again, have in my head and eyeball it when I'm making it. You can do the same! Just in case you can't, I'll give you my latest made up recipe.
You will need about 5 cups white rice that has been cooked. I always cook extra from the dinner the night before so I can make a dessert or a breakfast dish with it later.
In a medium sized bowl, whisk together:
2 cups milk
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 cup melted butter
1 cup brown sugar
1/2 cup raisins
Then add the cooked rice.
In a medium baking dish that has been greased with butter, pour the custard mixture into the dish. Cook at 325F for about 45 minutes or until the custard has set. Allow to cool and serve.