Friday, November 26, 2010

Dinner Rolls

I wish I had the genius mind that concocted this gem of bready goodness... alas you should know that full credit belongs to Art of Gluten Free Baking. All I have done is simply copy her recipe here for ease of locating it. Please go check out her site (and try not to drool on your computer when doing so) she has some lovely pictures and a wonderful post in which she talks about how she developed this recipe.

-makes about 20 rolls

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the rolls)

Special Equipment Needed
-stand mixer is really helpful, but a hand mixer will do
-muffin pan

3 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL xanthan gum
4 tsp baking powder
1 tsp salt
1/4 C sugar
2 TBL active dry yeast (I use Red Star)
2 C warm but not hot milk
2 tsp vinegar (I use apple cider vinegar)
2 large or extra large eggs
1/4 C olive oil (or neutral vegetable oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans

-butter and flour muffin tins
-in a small bowl, whisk sugar into warm milk
-add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top
-in a medium bowl, mix together flour, xanthan gum, baking powde, and salt; set aside
-in bowl of mixer, beat together eggs, vinegar and oil
-add yeast mixture, beat to mix
-add flour mixture, beat on high with paddle attachment for about 3 minutes
-spoon dough into prepared muffin tins–filling about 3/4 of each cup
-with a butter knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
-don’t worry if there’s a little extra tapioca flour left on the rolls
-turn on oven to preheat to 375 degrees
-put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove. Let rise until about double in bulk–about 40 minutes
-once rolls have risen, brush the top of each with melted butter
-bake in preheated oven for about 20 minutes–until the tops are a nice golden brown
-release rolls from tins–I often put them into a tea-towel lined basket to keep warm
-these rolls keep well, although you’ll probably eat them all the day you bake them! I have put them on the counter overnight to see what they would be like the next day–and they were yummy!

*Note: you can also make these by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.


Friday, November 19, 2010

Bacon Wrapped Dates

I adore this simple appetizer. It's savory, sweet and there's never a single one left!

1 pound sliced bacon, cut in half
1 pound pitted dates
OPTIONAL for Stuffed Bacon Wrapped Dates
4 ounces blue cheese OR 4 ounces chorizo

Preheat the oven to 350 degrees F.

Slice dates in half, and open them up. Pinch off pieces of blue cheese or small chunks of chorizo, and place them into the center of the dates. Close the halves of the dates.

Wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange on a baking sheet with sides to catch any grease.

Bake for about 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Saturday, November 13, 2010

Apple-Cranberry Cake

• 1 3/4 cup (approx. 165 grams) fresh cranberries
• 1 apple, washed, core and diced (I used Gala)
• 1/2 cup brown sugar
• 1/4 cup apple cider
• 1 Tbs. orange zest (optional)
• 2 tsp. cinnamon
• 2 eggs
• 3/4 cup granulated cane sugar
• 1/4 cup butter or non-dairy alternative, melted (Earth Balance® Buttery Sticks)
• 1/4 cup "natural" (unsweetened) applesauce
• 1 tsp. vanilla extract (Neilsen-Massey® Madagascar Bourbon Vanilla)
• 1/4 cup sour cream, dairy or non-dairy (Follow Your Heart® Soy Sour Cream)
• 1 1/4 cup Jules Gluten Free™ All Purpose Flour
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• Sugar-cinnamon mixture for topping (optional)

Preheat oven to 325° F (static) 300° F (convection)
Wash and remove stems from cranberries. Combine in a medium-sized bowl with the apples, brown sugar, apple cider, orange zest and 1 Tablespoon cinnamon. Pour into a 9 x 9 square baking pan or a 10-inch pie plate and set aside.
Beat eggs and granulated sugar until light, approximately 1-2 minutes. Add butter, applesauce, vanilla and sour cream, beating until well mixed. Stir in the flour, baking soda and salt; beat until fully integrated and smooth.
Pour flour batter over the fruit mixture; sprinkle with sugar-cinnamon mixture, if desired.
Bake for 55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Serve warm with or without ice cream (dairy or non-dairy).

~ Jules Gluten Free

Thursday, November 11, 2010

Banana Bread

This is an old family recipe. My mom used to make this for me and my sister when we were little girls. She'd cut the slices into "fingers" and serve to us warm with a little butter. Divine! It converts easily to GF with only a change from using wheat flour to your favorite gluten free all purpose flour.


2 cups sifted all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup of sugar
2 eggs
1 cup (2 medium sized) mashed ripe (brown) bananas
1/3 cup of milk
1 teaspoon lemon juice
1/2 cup chopped nuts (optional)


Preheat oven to 350*.

Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well. Add eggs and bananas; blend throughly. Combine milk and lemon juice. Add dry ingredients to banana mixture, alternating with the milk, beginning and ending with the ry ingredients. Blend well after each addition.

Grease bottom of a 9"x5"x3" bread pan. Pour in batter and bake at 350* for 60 - 70 minutes, until bread springs back when lightly touched in center. Remove from pan onto wire rack to cool.

Sunday, November 7, 2010

Simple Syrup

This basic preparation is used for flavoring cold drinks, candying fruits, and moistening sponge cakes.
Simple syrup (sugar syrup) can be made in different viscosities for a variety of uses. Cooled thin syrup (1 part sugar to 2 parts water) is used for brushing on cake layers, especially sponge cakes, to add moisture and a bit of extra sweetness. Medium-thick syrup (1:1) is great for mixed drinks, sweetening iced teas and coffees, and for candying fruits, while thick simple syrup (2 parts sugar to 1 part water) is also known as “sorbet syrup” and is used as a base for many flavors of sorbet. This "super-saturated" sugar syrup is also used for making old-fashioned rock candy.

1. We used one cup of water and one cup of sugar to make a medium-thick simple syrup.

2. Combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Depending upon the usage, you may choose to flavor the syrup. Remove the syrup from the heat and cool slightly. Stir in 1-2 teaspoons of vanilla extract for a basic vanilla syrup. Infuse with herbs or spices, if desired; liqueurs and alcohols such as brandy and rum are often used for moistening cakes. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.