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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One Year Later … And Play-Doh

Well, moving day came and went. 

And then a whole year came and went.

Woooooow.  A lot of life happens over the course of a whole year.  It seems like just yesterday I was struggling to get out of bed in the morning as we prepared to leave everything that was familiar and known and comfortable and loved for everything that was unfamiliar and unknown and uncomfortable and not yet loved.  I like the new place, but one can’t lose so much and expect the New Place to replace everything one holds dear, regardless of how well liked it is.  It is not possible to transfer all of the feelings to the new place and to just keep on going as though nothing happened, though I did try that briefly.  I sure miss my friends and family, but I am glad to be here. 

Anyway, that’s enough about that. 

I’ve been in search of a less crumbly alternative to Play-Doh for our Awana Cubbies’ book time.  While each child works on verses with the lead teacher, the rest of the kids need something to do, so Play-Doh it is.  Messy, carpet wrecking, gluteny Play-Doh is a bit of a pain to deal with in that setting. 

Play-Doh contains gluten, so I wanted to find something that I could make that wouldn’t involve bringing gluten-y flour into my house.  I remember making something with glue and borax that was supposed to be like Silly Putty when my kids were little, and I thought it would be a good starting point.  That is neither here nor there.  In my search for recipes for something fun yet less messy to play with, I’ve come across a few that were labeled gluten free.  The point here is that commenters wonder why in the world it matters if it is gluten free since it isn’t supposed to be eaten. 

Why does it matter whether something is gluten free which is intended for little people who are known for putting inedible stuff into their mouths and for not washing their hands before doing so?    Hmm … well, mainly it matters because little kids put edible and inedible stuff into their mouths and don’t necessarily wash their hands before they do it.   In other words, if a child with gluten issues plays with Play-Doh and then eats a snack, their natural inclination is to go from one activity to the other without de-glutening first. it’s very likely that they will ingest gluten. 

If there’s a possibility of ingestion, we care about gluten content.  Thankfully, none of our Cubbies have gluten issues, so we stuck with Play-Doh tonight, but I am interested in other alternatives.

I hope you have a blessed day, and if you’re in the path of winter storm Titan, a warm one in spite of it!

 


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The Quest for a Successful GF/DF/SF Pumpkin Roll – Part 2

This is what I ended up doing.  It was okay.  Not great.  It needs work, but it did meet a need in a pinch.  I’m not sure if it was blah due to being frozen ahead of time or what.

Pumpkin Roll
Free of gluten, dairy, soy, and eggs when made as written

Preheat oven to 325.  (I meant to preheat it to 300 but was standing at an odd angle to the dial while setting the temp. It ended up being 325.  It worked anyway!)

Ingredients:

1 Cherrybrook Kitchen GF yellow cake mix
1/3 C melted Earth Balance Soy Free Buttery Spread
3/4 C Libby’s 100% Pure Pumpkin
EnerG Egg Replacer for the equivalent of 1 egg

Creamy Pumpkin Filling

*Baking time ended up being about 36-38 minutes in the manner in which I did it.  If you use a jelly roll pan or cookie sheet, it will probably take less time since the batter will be thinner, so keep an eye on it.  I used a 9 x 13 glass baking dish because I didn’t have any foil to cover my gluten infested cookie sheet.

When the roll was finished baking, I let it cool for about 15 minutes and then I flipped it out onto wax paper and let it cool until it was just barely warm.  I

 

Creamy pumpkin roll filling (vegan) – 2nd attempt
If made as written, this filling is free of gluten, dairy, and soy. 

Ingredients:

¼ C shortening – I used Spectrum organic palm shortening
2 Tbsp butter substitute – I used Earth Balance Soy Free buttery spread
2 Tbsp lemon concentrate into ¼ C measure.
Fill the ¼ C measure the rest of the way with milk of your choice.  I used almond milk – original flavor, not vanilla.
¼ C tapioca flour (this helps it to thicken with less powdered sugar, which can make it sickeningly sweet)
4 C powdered sugar, it may take more

Instructions:

Cream the fats.

Stir in the tapioca flour into the creamed fats until the mixture is smooth.

Stir in powdered sugar and milk mixture alternately until milk is gone.

Filling is ready when it is just thick enough that it doesn’t fall off the beaters but not so thick that it shreds the roll while spreading.  Use your own judgment.


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Other than intended uses for Cherrybrook Kitchen g.f. yellow cake mix?

If you have ever used a gluten free cake mix for anything other than cake or cupcakes, what did you do and how did it turn out?  There are recipes for making cookies with cake mix.  Why not build on the pretty great Cherrybrook Kitchen gf yellow cake mix?

My food allergies and intolerances are various and inconvenient, so trying to reaction-proof an old favorite is kind of depressing. I have yet to find a pumpkin roll recipe that is free of gluten, dairy, soy, and eggs.  There are significant complications with trying to replace both gluten and eggs in the batter for the roll, so I think I’m just going to try to bake thin layers and stack them kind of like this from the Hershey’s website.

Until today, I had given up on the cream cheese based filling and was resigned to use my stand by frosting recipe, while fantastic as frosting, leaves a lot to be desired – in my mind – as pumpkin roll filling.  Thankfully, this afternoon I came across this Dairy and Soy Free Cream Cheese Substitute by Cassidy@Cooking Gluten (& Dairy) Free.  I think that with some adjustments, I can probably make that work!  Hooray!!  That gives me the motivation to try to create a good tasting alternative to the very good but very reaction provoking pumpkin roll I used to love.

If anyone has successfully made anything yummy using a gluten free/other stuff free mix, please tell me about it!


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Gluten free biscuits that actually taste good

I found a recipe for the BEST GF biscuits I have ever had!  I have made GF biscuits on several occasions, and they often leave a lot to be desired, whether they’re bitter because of the type of flour, flat because of the combo of flours, or are just plain off.   These actually tasted the way I remember KFC biscuits.  They’re a little on the flat side, but I look forward to making them again for making Biscuits and Gravy.  I haven’t had Biscuits and Gravy in a long time.  I might even make that for brunch this week.  Oh, the possibilities!

But enough about me.  This is the recipe I adapted for use with the ingredients I had on hand, and this is my adaptation:

Biscuits free of Gluten, Dairy, Eggs, and Soy

1 C. Millet Flour (This is the first time I’ve used millet flour, which is neither here nor there.)
1/2 C. Sweet Rice Flour
2 C. Corn Starch
1/2 C. Sorghum Flour
2 tsp. GF Baking Powder
2 tsp. Salt
1 1/2 tsp. Baking Soda
2 tsp. Xanthan Gum
1/2 C. Spectrum Organic Shortening (next time, I’ll try Earth Balance Soy Free Buttery Spread, which is yummy in place of butter)
1 1/4 C. Thai Kitchen Coconut Milk (regular)
1 1/4 C. Water
1 Tbsp. Vinegar (oops! I just realized I forgot to add the vinegar!)
Ener-G Egg Replacer and water for 1 egg, prepped according to instructions on the box

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl, thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Cut chilled shortening into flour mixture until the mix is basically smaller than pea sized chunks.
4. Add the coconut milk, water, vinegar (oops!), and egg replacer mixture.
5. Using a large spoon (I used a 1/4 C. measuring cup), drop the dough onto a greased pan to make about 16 biscuits.
6. Bake for 15 minutes or until golden brown.

* We baked ours for 20 – 25 minutes and they were still a tiny bit doughy, but mostly baked, which is more than I can say for most other recipes I’ve tried.

* I’ve read in the comments for the original recipe that the usual baking temp for biscuits is 450*. That might be part of it, but be careful about baking at a higher temp when omitting eggs as that can burn the outside and simply make the inside really warm though unbaked.

Thanks to the Gluten Free Cooking School for a very good recipe! 🙂


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Friday, frosting day

Buttercup* and I finished our cupcakes this morning.  Aunt Guardian’s birthday is coming up so I thought it would be fun for Buttercup* to make her very own sweet treat to share since food challenged people get left out so often.  Aunt Guardian has really bent over backwards to help Buttercup in many, many ways.

We made these cupcakes yesterday using the Namaste Chococlate Cake mix. Good stuff! Because I didn't want to doink up someone else's treat, we used the 3 eggs instead of egg replacer. Texture wise, they're almost exactly like the egg free version. They are slightly fluffier.

Buttercup* creaming the Spectrum Organic Shortening and Earth Balance Soy Free Natural Buttery Spread.

Buttercup* stirring the powdered sugar into the creamed fats so we wouldn't burn out the motor on my handheld wand mixer thingy.

So much frosting and so few fingers!

The finished product