Lemonade by the Gallon


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Nailed it?

Ah, the challenge of baking without gluten and eggs.  It’s such a joy, especially for the person who is kitchen averse.  This is the third day in a row that I have attempted a gluten free, egg free version of cinnamon rolls that we actually like.  Yesterday and the day before, I did two variations of a vegan cinnamon roll recipe which used yeast.  They smelled sooo good, but they didn’t bake well 1.) with my gluten free flour mix and 2.) no eggs.

The other day, I read a recommendation to just use a biscuit recipe.  Biscuits?  Surely not!  Not the way I make them, anyway.  They always end up crumbly and nothing like cinnamon rolls or any other kind of roll for that matter.  After the last two experiences, I was not looking forward to trying a yeast roll again, so I decided to go ahead and make biscuit dough, roll out it, add the future goo, roll it up, slice it up, bake it and see what happens.

They turned out really *great!    The goo gooed well and was in fact bubbling when I pulled the rolls out of the oven.  The “roll” part was baked all the way through and yet soft and not dry at all.

*It has been almost 9 years since I’ve had a “real” cinnamon roll. I might not remember what a real one tastes like so you might have to adjust your expectations if you’re newly gf! 🙂 My husband just had one and he said it was good, and he’s really critical of things that taste different from what he remembers. 😀

So anyway, let’s get to the important part:  the recipe!

This is from the Betty Crocker 40th Anniversary Edition Cookbook.  The baking powder biscuit recipe in this edition has worked for me through thick and thin, dairy free and gluten free.   The recipe as shown is the doubled amounts.

1/2 C shortening – I used Nutiva Shortening

4 C flour – I used King Arthur Flour Gluten Free Baking Mix

2 Tbsp sugar, if desired – I desired.

2 Tbsp baking powder

2 tsp salt – I omitted the salt.

1.5 C of milk – I used Silk Unsweetened Almond Coconut Blend and ended up using more than that.  I think it ended up being nearly 1/3 – 1/2 C more.  Just add slowly so you don’t overdo.

[You’re also going to want to mix 1 Tbsp of cinnamon in a bowl with about 1/2 C of brown sugar.  for the filling.  Also, melt 2 Tbsp of your choice of fat.  I used Earth Balance Soy Free Buttery Spread, my fave.]

Instructions:

“Heat oven to 450 degrees Fahrenheit.  Cut shortening into flour, sugar, baking powder and salt with pastry blender [I don’t have a pastry blender so I just used a couple of knives and did the knife thing.] until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.) [I added milk to just-before-sticky.]

Turn dough onto lightly floured surface.  Knead lightly 20 to 25 times, about 30 seconds.  [Remember that this is gluten free flour you’re working with so it’s not going to ever be like nice elastic gluten flour.  It’s going to want to crumble a little or break even when you’ve done it right.]  Roll or pat 1/2 inch thick. [I laid out two lengths of plastic wrap side by side, overlapping about 2 – 3 inches, lightly floured it with some of the baking mix and rolled the dough out on that into about a 16″ x 12″ rectangle.] Cut with floured 2 1/2-inch biscuit cutter. [Actually, at this point, you’re going to spread melted fat onto the biscuit dough and then coat with brown sugar/cinnamon mix. Once you’ve done that, it’s time to roll it up.  I found it helpful to roll the dough with the assistance of the plastic wrap.  I began lifting the plastic wrap on the far edge and use that to slowly guide the dough toward me, if that makes sense.  The plastic wrap also helps keep the dough from breaking as it rolls, for the most part.  Once rolled, I cut the rough ends off and then sliced the roll into about 1 inch sections and placed them onto a foil lined baking sheet.] Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.  Bake 10 to 12 minutes or until golden brown. [In my oven, I baked it for 12 minutes.] Immediately remove from cookie sheet. [This is where the foil lining comes in.  Because I’ve had such a terrible time with crumbling of hot gluten free stuff, I wanted to be extra careful not to ruin them.  I placed a length of foil on top of the biscuits, placed my cooling rack on top of that, sandwiching the rolls between them, and quickly flipped them onto the cooling rack. They survived.]

I am definitely making these again!

Free of: Gluten, dairy, soy and eggs.

 

 

 

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The Quest for a GF/DF/SF Pumpkin Roll – Revived

It has been pretty rare that I actually think about solving a problem really, really far in advance, but as I sit here willing myself to get off the couch and work on a project, I was reminded that I have yet to come up with a decent pumpkin roll that everyone in our family can eat.

Here is a recipe I may try: http://alovelysideproject.com/gluten-free-vegan-pumpkin-roll-how-to-video/

I especially appreciate recipes that have all of my necessary substitutions done for me.

Well, off I go to paint and contemplate pumpkin rolls as we await an update on a mission trip that someone special to us is on.

May God bless you on this first day of a brand new month!


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30 days and counting

We put in our notice to the property management company last week.  Nothing motivates people quite like being notified that the house is going to be listed and to get ready to let people walk through it!  Yikes!

 

Yesterday we made a couple of trips to the storage unit.  You know, it’s surprising how much space the project car is taking up in there.  We’ve ended up filling that thing up with smaller items.  Oh, and happy day!  It has a flat tire!  I suppose we’ll get to fork over more cash to have it towed since there are no electrical outlets, otherwise we could swing by with the air compressor on moving day.  Oh well.

I am super excited!  Now, to make the best possible use of my time between now and close (which we are trying to have moved up a week)!

 

Happy New Year!


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Packing up

I don’t know about anyone else, but one of the biggest nuisances on a busy day, to me, anyway,  is figuring out what’s for dinner.  When we moved last time, I decided to do two things:

  1.  Set a clear end to our work day, and
  2. Pack End-of-the-Day boxes for the first few days.

Those two things went over well.  First of all, most people, or at least most people in this house, are task oriented appreciate a defined ending to the task at hand.  It was helpful for the kids to know when they could stop unpacking, etc. for the day.  For that move, the ended of the day was dinner time.  Second, each End-of-the-Day box contained almost everything needed for making a quick dinner and easy dessert.  I had a shopping list of  the perishables that were needed, but it was a short list and there was no thought needed by that time if we had not already picked up the necessary item or two.  I wish I had kept a list of the meals we did so that I could do it  without having to think it through all over again!!  Oh well.  Lesson learned.

Besides the meal, each box included snack foods and other treats that we don’t normally waste spend money on, table service,  everything necessary to prep and cook the food (cookware, utensils, oil, ) a dish cloth and towel for clean-up, and a dvd that we hadn’t seen in a while.  I believe I also put a game in one or more of the boxes just in case anyone was up for more than just sitting in front of the television.  The move was pretty emotionally draining for everyone, so I wanted to have something fun available just in case anyone was up for it.

We were all pretty tired that first day after being on the road all night, dragging stuff in from the trailer and setting up the basics, so all of us were ready to crash by dinner time.  The youngest, 14 years old at the time, liked the boxes and looked forward to opening them once that first box was revealed to them that first evening.  Middleboy had just been ripped away from his whole life so I think he had other things on his mind.   I don’t recall getting any feedback from him one way or the other.  Oldest didn’t come, but he likes fun surprises.   The Mister doesn’t do frills so it didn’t matter one way or the other to him as long as we didn’t starve to death. This time we aren’t moving a million miles from everyone and everything we know and love, so it’s not such a big deal, but we still need to eat, so I’m going to try to do it again just for the fun of it.

For the last move I packed sparkling grape juice.  My wise friends advised against it since carbonation, glass and bouncing around in the car are not a good combo, but I really wanted to have something special in the first box.  The week we moved, I placed it into two sealed garbage bags, wrapped it in a lot of bubble wrap and then nestled it into a bath towel inside the first day’s box.  It survived!  Yay!

Now to get some boxes and get busy!


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Oh, yeah. I do have a blog, don’t I.

I’m not sure if I have anything worth saying, but I do want to blurt out that we are moving again, and I am excited about it!  It is my hope that it will be the home of our grandparenting years.  🙂  We’ll see what the Lord has in mind.

It seems like I was just blogging about all of the prep for the last move and hoping we would never. EVER. MOVE. AGAIN.

So much for that!

We’re buying a house closer to where The Mister’s new-ish job is.  It’s not a lot closer, but close enough to cut off some drive time and yet still not live in the parking lot that is Northern Virginia.

Lord willing, 58 days, dear reader.  58 days.