Caramel Apple Pecan Rolls

Let me just say it one more time - I apologize for this picture because it does a great injustice to one of the most wonderful things I've ever made. Gee, that sounds quite boastful, but I am awfully proud!

I went on a hunt for a GF cinnamon roll recipe a few days ago. I landed at the I Am Gluten Free blog and found a recipe for one (by Robin Ryberg) which had rave reviews. It sounded like a good bet and I'll tell you it was. I couldn't help but wonder what other combinations I could come up with. I didn't have to think long and hard for this one I've posted. I think I like it even better than the cinnamon rolls. This recipe is less sweet overall, and I love anything with nuts.

The dough for this recipe comes out pretty soft. It will whip up like a thick cake batter but will be fairly sticky. You could use parchment paper to roll this out on, but I think you might still benefit from cooking spray as well. I have a teflon mat that is very anti-stick and so I use it whenever possible.

After rolling the dough out to about 13X13 inches, I pull out two pieces of plastic that will cover my dough. I first spray them with cooking spray and lay them spray side down over the area I will be rolling the dough out to. I then use my rolling pin (I actually have a small Pampered Chef one that I love, and no, I don't sell it) and roll it out to the dimensions I want. The plastic pulls up nicely off of it when I'm done.

I then spread out my filling - apple sauce (I used my homemade chunky kind) and brown sugar. When I was done with that I began rolling it up. This may or may not be tricky for you. I've done this twice and one time my dough was more solid and easier to manage than the other time. Such is the fickle nature of GF ingredients I'm afraid. I was able to lift up my teflon mat a bit until the dough began falling over and off of the edge so that I could get it started. The goal is to roll this up lengthwise all the way. Dust your hands and the roll with some more corn starch if that helps. Then, cut 1 1/2 inch segments and lay them, cut side down in a cake pan or a tin.

The time I made cinnamon rolls, I was able to cut the dough very nicely and they actually looked like the spiral things they should be. When I made this variety, I had a harder time and needed to wet my knife each time I cut a piece. They didn't look so pretty in the pan and I was disappointed, but then they rose up so nicely and it looked great. So, don't worry, just get in there and do it!! I then baked this batch in a 375 degree oven for 25-30 minutes. About 10 minutes before they were done, I added some chopped pecans and a little more brown sugar on the top. You can also melt a couple tablespoons of butter and drizzle that over the pecans and brown sugar before the last 10 minutes of cooking. Then, I drizzled caramel sauce over the top before inhaling.

These are so very, very good. You'll be proud to serve these to your gluten-eating friends (if you have any - ha ha). I did read that you can make these rolls up ahead of time and put the uncooked batch in the fridge to cook later. They will be okay, but not as good as baking fresh. These rolls are still quite lovely the next day. I was really impressed at that.

So...I have given you a lot of instructions before the actual recipe and you can always go to the post at I Am Gluten Free to read the basic instructions there. Or...if apples, pecans, and/or caramel syrup is not your thing, please try the cinnamon roll recipe from Robin Ryberg listed there.

Ingredients for Caramel Apple Pecan Rolls:

Dough:

2 tablespoons shortening (I used butter-flavored Crisco and you can use plain butter but I think it tends to melt out underneath the rolls too much)

1/4 cup sugar

2/3 cup milk

1 packet yeast

1 egg

1/4 cup oil (I used canola)

1/2 cup tapioca starch

1 cup corn starch

1/4 teaspoon baking soda

2 1/2 teaspoons xanthan gum (I use guar gum)

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

In mixing bowl, combine shortening and sugar. Add yeast to warm milk and let set to foam (about 10 minutes) before adding to sugar/shortening mixture. Then, add remaining ingredients. Mix for a full minute for dough to get thicker. Follow instructions given previously in post for laying out dough and rolling it out.

Filling

About 1 cup applesauce (I used homemade chunky)

2-3 tablespoons brown sugar

Spread filling over dough evenly as possible.
If your applesauce is very thin, you might want to consider cutting down the amount and adding some small pieces of chopped apple as well.


Topping
3/4 cup chopped pecans
2 Tablespoons brown sugar
Melted butter to spoon over (optional)
Caramel sauce to drizzle over after baking

Delicious! Hearty Flatbread

I'll be making another trip down to the Eugene Public Library on Sunday after church. I get to take just Nathan which is a treat since "little man" came along. We love the library, and I have been taking him at least twice a month since we moved here 2 1/2 years ago. This library is 40 minutes away from us and costs us about $90.00 a year for membership. That seems crazy, but we live in a small, country town and I would have to pay at least a third of that for our public library which is still 15 minutes away, has a small selection of books and no online catalog. Besides, we love books! It's money well spent even on our tight budget.

One great thing about the Eugene Library is the selection of gluten-free cookbooks. I think they have 40 - 50 titles to choose from Wow! I can preview the cookbook and decide whether I want to keep a recipe or two or if it is worth purchasing. A few months ago I checked out "The Wheat Free Cook" by Jacqueline Mallorca. A recipe I really love from it is "Quick Brown Rice Flour Flatbread".

This is a hearty bread to serve with soup, stew, or simply as an accompanying dinner bread. It is hearty, but not overly dense and has a delicious flavor. I buy my almond slivers from Winco (one of the few things I buy from a bin) and grind them in my coffee grinder. I do the same with my flaxseed. I didn't use the yogurt it calls for because I didn't have any, but substituted 75% of the amount with buttermilk. Just a word of caution if you have this cookbook or check it out, the recipe doesn't list the water needed in the ingredients, but I fortunately found it listed in the instructions given.

This flatbread keeps very well for the next day and makes an incredible french toast as well.

Can't beat that!

Quick Brown Rice Flour Flatbread

3/4 cup brown rice flour

1/2 cup almonds (ground)

3/4 cup tapioca starch

2 tablespoons flaxseed ground

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan or guar gum

1/2 cup plain whole milk yogurt (I used about 75% volume buttermilk)

1 tablespoon canola oil

1/2 cup water

1 large egg

Combine wet ingredients and add them to mixed dry ingredients. Let dough set a few minutes and it will thicken a bit. Form into two 6-inch discs. (Mine always come out somewhat larger). Sprinkle lightly with additional rice flour. Using a long knife, cut a diagonal grid pattern on top of each flatbread, making three 1/4 inch deep cuts each way. Bake in a preheated 400 degree oven until golden brown and crusty, about 25 minutes. Be sure to bake on parchment paper or some other non-stick surface. I usually make a double batch of this and shape into 4 or 5 flatbreads.

These slice best when allowed to cool a bit. You may also wish to brush the tops with butter and eat whole.

Cinnamon, Raisin, Walnut Bread - Gluten Free

I used to buy a bread called Royal Raisin Walnut bread. I can't remember who made it, but it sure was good. I would eat the whole loaf in just a couple of days. It occurred to me recently that I could try and make something like that if I changed a few things around with my All-Purpose Quickbread. Well, tonight was the night for trying this.

There's good news and bad news.

The good news is that it turned out great. The bad news is that my husband isn't overly fond of raisins (it's his mother's fault) and my 5 year old generally likes any kind of fruit separate from other food. The exceptions to this would be strawberries on pancakes and a bit of apple pie. He's become a good eater, but he hasn't fully arrived yet. So, the really bad news is that I'm bound to eat this whole loaf myself. I shall have to pull out the sweat pants soon.

Make it soon and be ready to eat it warm. Like all of the quickbreads listed here, this one slices up well while still warm. Mmmmmm.

Cinnamon, Raisin, Walnut Bread (Gluten Free)

Mix together:

4 eggs

1/2 cup sugar

1/2 cup brown sugar

3/4 cup milk

2/3 cup applesauce (I used 1/3 cup applesauce and 1/3 cup apple butter. You can also use mayo, or sour cream)

1 teaspoon vanilla extract

Add in to the mixing bowl:

3/4 cup rice flour

1/4 cup almond meal or flax seed

1/2 cup sorghum

3/4 cup tapioca starch

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon xanthan or guar gum

1 1/4 teaspoon gelatin (optional)

1 1/2 teaspoon saigon cinnamon

Mix together well, then add:

1/2 cup raisins

1/2 - 3/4 cup walnuts chopped

Bake 350 degrees for 50 minutes.

Fluffy, Gluten-Free Dinner Rolls

Sometimes you want something hearty and healthy. Sometimes you don't care. Such was the case when I was on the lookout for a dinner roll recipe. I was thinking along the lines of those store-bought wonders they sell millions of at Thanksgiving. You know, they sell about one and a half dozen beautiful, little dinner rolls all lined up perfectly in a cardboard case and slipped in a plastic wrapper. - Already baked, just reheat. I wasn't interested in nutrition or grams of fat - just gluten free and fluffy.

I like to visit Celiac.com and participate or search the forum there. I tell you, I don't think there's any other "group" like ours out there. We're a tight bunch, and we know what we're talking about! I think any Celiac or loved one of a Celiac would go the extra mile to help someone through the gluten free life with a piece of advice, a prayer, or a recipe:)

Anyway, I remembered reading a recipe for hot dog buns using instant jello pudding at that site. I thought that sounded interesting, and the person who submitted the recipe raved about it. So, I tried searching to no avail to find this recipe again. I did find a recipe that seemed very basic and decided to add some vanilla flavored instant pudding and pie filling mix. What I got were some fluffy dinner rolls that reminded me a lot of those egg bread rolls. Of course, these are best hot out of the oven, and I sure hope you can indulge in some butter!

Dinner Rolls

1 1/4 cup rice flour

1/2 cup potato starch (I used corn starch)

1 cup tapioca starch

4 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

3 Tablespoons Jello Brand Vanilla Flavored Instant Pudding and Pie Filling

Mix the above and then add:

4 eggs

2/3 cup oil

1 cup milk

Spoon out on parchment lined cookie sheet or flat baking pan. Batter should be thick - let set in mixing bowl until it is ( I think the Jello Mix does this). Take back of spoon and using a circular motion shape into large dinner rolls. You can also snip about 1 inch out of the corner of a large baggy. Fill with mix and "pipe" onto baking sheet. (You're still going to need to shape them with something though).

Bake at 350 degrees for 10-15 minutes or until done to the touch. This recipe should make 8-10 rolls.

Autumn and Another Quick Bread

Today is cool and overcast. Fall, or autumn if you prefer, is here and I don't mind being inside today. Of course right now my world is peaceful because little guy is asleep in the crib and big brother (Whirlwind) is outside getting dirty. I'm all alone at the computer and enjoying a nice cup of coffee while looking out the window at the beautiful Japanese maple leaves that have turned brilliant. I'm also enjoying the smell of apples cooking down in the crockpot for apple butter.

Lest you envy me in my seemingly perfect world, I will confess that there is more going on in my worldview, like the pile of lumber and used shingles on the ground outside amidst the ever prolific weeds. Oh yes, there's also the kiddie pool that I should have cleaned out and put away while the weather was still decent. Now I have mold and slime to contend with. Feel better?

What can I say? We've been busy here. My dad recently visited and Nathan was thrilled to see Grandpa again. We took a trip to Newport on the coast and visited The Yaquina Head Lighthouse there. My dad is a photographer, and so I wisely left my camera home and will post some pictures when I receive them from him. I was surprised at how close I live to Newport as this was my first trip there. It was an absolutely beautiful day - full of sunshine which is a treat in this part of Oregon at this time of year. Last year when he visited it poured for most of his visit so I was especially thankful for the good weather we enjoyed.

I've also been busy baking and have a few recipes to post here in the next week (since I've been quite the slacker for October so far). I was inspired by a recent recipe I found for pumpkin chocolate chip pancakes (by the way I made them and they are really, really good!), and bought several cans of pumpkin at the store for use. You know they're only medium sized cans, but it seems like it takes awhile to go through one of those things. I have one right now sitting in the fridge with about 1/2 cup taken out of it. There is a loose baggy over the top of it, and it seems to plead with me when I open the fridge, "Please don't let mold grow on me like the last can that was in here!" Does anyone out there have a "100 List" for what to do with canned pumpkin? Okay, I'm just kidding. I really don't want a list like that! I do want to make a pumpkin pie soon and try Carrie's Easy Gluten-Free Pie Crust. I also want to try my hand at pumpkin muffins.

Other than that, my little guy loves to eat it, and I have also discovered it works great in a new quickbread I've made up. I've named it Autumn Bread because of all the "fallish" ingredients in it. I know the list of ingredients seems long, but I think that it would be just fine with all tapioca flour let's say, instead of tapioca and corn starch. However, as Bette Hagman used to point out to those who only want a recipe with a few ingredients and want it to taste great - "Sorry!" In gluten-free baking, it is not only helpful to have a lot of different flours and starches on hand, but it really makes the final product so much better.

I love this bread! I was inspired to make it not only from the can of pumpkin calling out to me from the fridge but also from the bag of dried cherries I recently bought at Costco. I usually don't deviate from my list at Costco. It's not like I can deviate a lot anyway since we are cooking gluten free here, but it was one item they were offering as samples the day we visited and an item my Celiac kid was able to have. He declared them "tasty" and I bought them (a tasty, yet pricey item). Of course, he won't eat them in the bread - such is the fickle tongue of a 5 year old. Ho hum.

I'm delighted at how this bread turned out and that I was able to also use some teff flour in it. I think it is the perfect bread for turkey or chicken salad!
Bon Appetit!

Autumn Quick Bread
Made with Teff Flour - Great with Turkey or Chicken Salad
Mix:
4 eggs
2/3 cup canned pumpkin
3/4 cup buttermilk
1/4 cup maple syrup
Mix the following dry, then add to the wet:
1/2 cup teff flour
1/4 cup sorghum flour
3/4 cup white or brown rice flour
1/4 cup corn starch
1/2 cup tapioca starch
1/4 cup ground flax seed
1 teaspoon baking soda
3 teaspoon baking powder
1 teaspoon xanthan or guar gum
3/4 teaspoon salt
1 1/4 teaspoon gelatin (for chewiness)
1/4 teaspoon nutmeg
1/2 cup chopped pecans
1/4 cup chopped dried cherries (or other currant/dried fruit
Mix well, then pour into breadpan and bake at 350 degrees for 45 to 50 minutes.
Let cool 10-15 minutes before slicing if you can possibly wait!!

Hearty Buckwheat Applesauce Bread - Another One for the Quickbread File

I've been out of xanthan gum for about a week and I won't be going to the store until tomorrow. That is far too long to be out of bread in this house. I decided to try making a quickbread. My favorite type of bread really! If it can serve as breakfast, lunch, and dinner bread, and not require expensive yeast and xanthan gum, then it's what I can use around here. Don't forget the fact that it can go from the mixing bowl into a hot oven without waiting. This one can also stand up to slicing while still warm. Need I say more?

My friend gave me a half bag of Kashi buckwheat. I really love it, and it has a different flavor than unroasted buckwheat. I basically took another quickbread recipe and filled the amounts with other ingredients. The next time I make it I would like to try replacing a 1/4 cup of the rice flour with sorghum and substituting plain milk for the buttermilk just to see how it turns out.

For now though, I'm REALLY happy with my creation, and we've already eaten a half loaf! By using applesauce I've cut down the fat as well. Looks like I'll be making some more soon!

Buckwheat Applesauce Bread

Mix together:

2/3 cup applesauce

4 eggs

3/4 cup buttermilk

Mix in a separate bowl and then add to wet ingredients:

3/4 cup tapioca starch/flour

3/4 cup buckwheat flour

3/4 cup white or brown rice flour

1/4 cup flax seed ground

1 teaspoon baking soda

3 teaspoons baking powder

1 1/4 teaspoon gelatin (for chewiness)

3/4 teaspoon salt

Finally add 2 tablespoons of millet seed for crunch!

Bake 350 degrees for 50 minutes.

Try to wait 10-15 minutes before slicing.

The All-Purpose Quick Bread

Making bread is an almost daily chore. I've mentioned before that my oldest boy is part carbivore which means a third of the loaf is easily sliced for him throughout any given day. We must have bread.

Some days I'm in a hurry or low on yeast or xanthan gum and this bread is a perfect fix. Not only that but it is REALLY good and works well for sandwiches or as a loaf to have with dinner. And this one can stand up to slicing while still hot - something I really miss from our former gluten days!

I changed a yellow cake mix recipe by reducing the amount of sugar and milk and surprisingly it came out great the first time. No tweaking for once!

Give it a try and let me know what you think!

The All Purpose Quick Bread:

First mix:

4 eggs

1/4 cup sugar

2/3 cups mayonnaise

3/4 cup milk

2 teaspoon vanilla extract

Then add:

1 1/4 cups rice flour

1/4 cup sorghum

3/4 cup tapioca starch

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon xanthan gum

Mix well for about one minute. Pour into greased loaf pan (batter will be more like cake batter).

Bake in a preheated oven at 350 degrees for 45-50 minutes.

Gluten Free Skillet Cornbread

I love cornbread. As far as I'm concerned it's a food for all seasons. It goes well with barbeque chicken or turkey dinner. It begs for butter and honey turns it into dessert. Makes my mouth water just thinking of it.

I like cornbread that is just a bit on the sweet side. I know there are some that would go to battle over whether that was true cornbread or not, but I can't help it. I know what I like, and I shall call it "cornbread".

I have a recipe I fix all the time. It was originally titled, "La Beth's Cornbread". I changed the flours to those that are gluten free and have added a couple of whipped egg whites to the recipe.

I've found that "regular" recipes work well as long as there are other main ingredients besides the GF flours. For example, in this recipe there is not only a cup of GF flour, but a cup of gluten free cornmeal/masa harina as well. It's one of my favorite things to make because it always comes out great.

I fixed it last night in my cast iron skillet instead of my 8X8 pan. Wow - it came out tasty and it certainly looks impressive as well. If you don't own a cast iron skillet please consider trying one. I was surprised at how easy they keep clean and how wonderful they cook everything from breads to pizza. Grandma knew what she was doing:)

Gluten Free Skillet Cornbread

Preheat oven to 350 degrees. Place small amount of shortening in skillet and place in oven to heat before adding cornbread mix.

Whip two egg whites in your mixer and then set aside.

Mix until frothy:

2 eggs

1 1/4 cup buttermilk

1 tablespoon vanilla extract

Mix and then add:

1 cup cornmeal or masa harina

3/4 cup rice flour

1/4 cup sorghum

1/2 cup powdered sugar

1/2 teaspoon xanthan gum

Stir in 1/4 cup melted butter and 4 tablespoons oil

Fold in your egg whites. Let set for a few minutes.

Don't forget the oven mitt!! Take out your heated skillet and make sure the shortening is coating it. Pour in the cornbread mix and bake for 30-35 minutes.

Enjoy!