Archive for March, 2011

Spiced Gluten Free Bread Rolls

Spiced Gluten Free Bread RollsEggless and without gluten rolls, anyone? Here’s a sweet roll that my kids like to munch on whenever I get the chance to bake it for them. I have served this to people who do not know that they are wheat free and egg free.  So far, I have not had any complaints.

Also, as you can see in the picture that I have included, these rolls can pass for gluten free and egg free hot cross buns.   All you need to do is pipe sugar icing crosses on top.

I hope you find the time to make them for yourself.  There’s enough here to share and enjoy  with your cup of tea, hot cocoa, favorite juice drink, or coffee.  🙂

Spiced Gluten Free Bread Rolls

yield: 24 rolls

What we’ll need to have:

Pans and Gadgets:
2  (12 count each) reg. size muffin pans, greased
Mixer – could use Stand or hand held
bowls, measuring cups and spoons
round ice cream scoop (2 inch diameter)

Dry Mix:
4 cups GF Roll mix *
2 Tbsp. Tapioca starch
1 Tbsp. Millet, Soy or Amaranth Flour ( I tend to use Millet)
2 Tbsp. Granulated Sugar (or, 1/4 cup Dextrose/Corn Sugar Powder)
3 tsp. Xanthan gum
2 1/4 tsp. Baking Powder
2 tsp. Ground Cinnamon (I use Saigon/Vietnamese)
1/2 tsp. Ground Nutmeg (freshly ground if possible)
1/2 tsp. Guar Gum

Yeast Mix:
1 cup Warm Water ( 105 – 110 degrees Fahrenheit)
2 scant. tsp. Granulated Sugar
2 packets Active Dry yeast ( I use Red Star GF) 7 g. each

Wet Mix:
3 Tbsp. Honey (could use maple or agave syrup)
3 Tbsp. Safflower, Canola or Veg. Oil of choice ( I usually use safflower, filtered for high heat tolerance)
3/4 cup Ricotta Cheese ( could use non-fat, but whole milk tastes better)
Flaxgel  (3 Tbsp. Golden Flaxmeal stirred into 3/4 cup hot water; cool slightly b4 using)
2 tsp. gluten free real vanilla extract
2 tsp. cider vinegar (or 1 tbsp. lemon juice)
1/3 cup 7-up or Soda Water ( I usually use 7-up – easy to find)

Add ins:
Zest of 1 Navel or Valencia Orange
Zest of 1 Lemon
1 1/2 cup Dried Currants (add 1/2 c. more if not using cranberries)
1/2 cup Dried Cranberries (find unsulfured, if possible)

Orange/Lemon Glaze:
Juice of 1 orange
1 Tbsp. lemon juice
1/2 cup Granulated Sugar
Water – enough to make a liquid total of 3/4 cup after juicing the orange and adding in the lemon juice

What we need to do:

  1. In an 8 cup container or big bowl, thoroughly mix all your dry ingredients, until well incorporated and no streaks are showing.  Set aside.
  2. Proof your yeast mix by dissolving the sugar into your cup of warm water and stirring in the 2 pks. of active    dry   yeast. Let stand for about 10 mins. until foamy.
  3. Into your mixing bowl or stand mixer bowl (capacity 8-10 cups) pour in honey, oil, ricotta, vanilla, cider vinegar and flaxgel. Beat with a paddle attachment or beaters on your hand held mixer.
  4. Add your zests : orange and lemon, and mix well.
  5. Add your foamy yeast mixture and mix until incorporated.
  6. Now, add your dry ingredients about 1/3 at at time, mixing well after each addition.  Remember to turn your mixer off every time you add a batch.  Once all your dry mix is in, beat/mix for 2-3 minutes.
  7. Pour in your soda water or 7-up and mix for another minute. Turn mixer off.
  8. Immediately stir in the currants and, cranberries, if using. (One may turn mixer on and beat the dried fruits into the batter; takes about a minute).
  9. Scoop into your lightly greased muffin tins,  using wet fingers you can smooth down the tops, then let rise covered with greased plastic wrap for 20-25 minutes.  Pre-heat oven to 350 degrees Fahrenheit in the last 15 minutes of rising time and bake rolls for 25-30 minutes (depends on how dark you want your rolls).
  10. You may want to make your glaze while rolls are baking.
  11. As soon as rolls are done, remove from pans and set on cooling racks.  Make sure you have something underneath the racks to catch excess glaze.  Brush glaze on top and let it drizzle down the sides.
  12. Serve warm  as is or, with butter and/or black currant jam/preserves.

To make the Glaze:

  1. In a small sauce pan pour in your 3/4 cup liquid (orange and lemon juice plus water).
  2. Turn heat on to medium high and stir in 1/2 cup white sugar. Let sugar dissolve and bring to a simmer.
  3. Simmer for a minute, then turn heat off.  Glaze should look shiny but it should not be thick.  Let cool for 2 minutes and it should be ready to use.

* Gluten Free Roll Mix: ( Can be used to make King Cakes, Cinnamon rolls, dinner rolls, burger and hot dog buns )

1 cup Garbanzo Bean Flour
3/4 cup Sorghum Flour
2/3 cup White Sweet Potato Starch (sometimes it is labeled as sweet potato flour – it is dull white in color)
1/2 cup Amaranth Flour
1/2 cup Brown Rice Flour (superfine)
1/2 cup White Rice Flour (superfine)
1/2 cup Potato Starch
1/2 cup Arrowroot Starch
1/3 cup Quinoa Flour

In a huge bowl mix all of the above flours and starches until no streaks show. I tend to double or triple the amounts and store them in an airtight container. Store container in a dry cool place to last several weeks (longest I’ve stored it like this was a month) or, in the freezer to last 4-6 months.

Notes:

–   Important to remember that gluten free dough does not act like regular dough, and it’s more like a thick cake or cookie batter in consistency. Very sticky/tacky for the most part.
–   Most of these alternative flours can be found and bought online (check out Amazon.com, Bob’s Red Mill, Arrowhead Mills) or at stores such as The Cupboard in Denton and WholeFoods. Even Sprouts carries some of these. H-Mart  in Carrollton Tx., has a brand called Halorem that has makes brown rice flour/powder, white rice flour/powder that works really well in this recipe. Halorem brand also makes white sweet potato starch/flour.

You can also take regular brown rice flour and white rice flour from Bob’s Red Mill and pulverize it in your blender to achieve a superfine texture.

Curried Pumpkin Soup

Sometimes,  all one needs is a comforting soup to warm up one’s tummy.  Here is a gluten free  soup recipe that is a sure winner whether it is Autumn, Winter or Spring.

Curried pumpkin soupMy children would definitely have no problem enjoying it in the Summer, if I could find pumpkins then.  As it stands, even canned pumpkin becomes scarce as soon as Spring rolls in.

Anyway, here’s hoping that next time the pumpkins are aplenty, you can stock up and try this delicious soup…

Curried Pumpkin Soup

What we need to have:

4 Tbsp. unsalted butter (or, half of it can be olive oil)
2 medium sized yellow onions (approx. 4 cups) – chopped
4 cloves garlic, minced
1 tsp. fresh ginger, grated
3-4 tsp. yellow curry powder (depends on how spicy one wants it)
1 tsp. ground cumin
1 1/2 tsp. dried oregano (or, 1 tsp. of fresh)
1/2 tsp. ground cardamom
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground cayenne pepper
4 (15 oz.) cans Pure pumpkin or 8 cups fresh roasted/cooked chopped pumpkin
2 (32 Fl. oz) Low sodium /Gluten Free Chicken Broth ( I use Imagine Brand)
2 cups milk of choice ( I use whole milk)
1/2 cup whipping cream
4 Tbsp. brown sugar
salt and ground black pepper, to taste
1 Big Pot (6-8 qt. capacity)

What we need to do:

  1. Melt butter in your soup pot over medium high heat and saute onions until translucent.
  2. Add garlic and ginger. Cook for about a minute to release their aromatic flavors.
  3. Add in all the other spices:  curry powder, oregano, cardamom, red pepper, cayenne and saute for 30 seconds (do not burn as it will turn bitter).
  4. Immediately add pumpkin and half of the chicken broth.  Stir together. Turn off heat.
  5. Using a hand-held blender, puree the mixture or transfer in batches into a blender and puree to desired consistency before putting back into your pot.
  6. Turn stove top back on to medium low and add the rest of your broth. Bring to a  slow boil.
  7. Once boiling, turn heat on low (no. 2 in my electric stove top; scale 1-10) and add in the milk and brown sugar. Incorporate/stir well.
  8. Stir in the cream and season with salt and pepper. I find that I usually need about a tsp. of sea salt and about the same amt. of freshly ground black pepper.
  9. Heat through but do not boil.  Serve hot preferably,  but  this  soup is also good barely warm 🙂

Notes:

* serves 12 or more
* may be served with a dollop of sour cream and a sprinkling of chives
* if still too spicy to your taste add more cream and might add another tbsp. of brown sugar