Who doesn’t love buttermilk biscuits? Breakfast…Lunch…dinner…I’ll take one anytime.
When I came across this recipe from Gluten Free on a Shoestrings Nicole Hunn, I knew this would be a recipe I couldn’t live without. If you haven’t become a fan of hers, what are you waiting for. Her recipes are out of this world amazing and her pictures make your mouth salivate just looking at them. Just wish I could click my heels together and say, “there is not place like on my plate…NOW.”
So here we go:
What you will need:
- 2½ cups (350g) high-quality all-purpose gluten-free flour
- 1¼ teaspoons xanthan gum (omit if your blend already contains it)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ tablespoons sugar
- 6 tablespoons (84g) unsalted butter, diced and chilled
- 4 ounces cream cheese (or mascarpone cheese), chilled (or Cream cheese)
- ¾ cup buttermilk, chilled, plus more for brushing tops
- Coarse salt for sprinkling
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the butter, separate the pieces and toss in the dry ingredients. With clean and dry, well-floured fingers, flatten the flour-covered pieces of butter. Add the cream cheese, break it into pieces, and toss it in the dry ingredients.
- Create a well in the center of the bowl, and add the chilled buttermilk (see photo). Stir gently to combine until the dough begins to come together (see photo). Turn the dough out onto a lightly floured piece of parchment paper, and pat it into a rectangle about ¼ inch thick. Dust the dough lightly with flour, and fold it in thirds by the short sides, like a business letter. Turn the dough one quarter of the way around in one direction, cover with another sheet of parchment paper, and roll out into a rectangle about ¼ inch thick.
- Flour a round biscuit cutter, and cut out rounds of dough. Place the rounds on the prepared baking sheet. Gather and reroll the scraps, sprinkle lightly with flour if the dough is sticky, and cut more rounds of dough. Place the rounds on the baking sheet. Brush the tops of the biscuits with a bit of milk or buttermilk, and sprinkle with coarse salt.
- Place the baking sheet in the freezer for 10 minutes, or until firm.
- Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown, rotating once during baking.
PS. These can be made ahead and frozen. Take them out when you want a nice hot biscuit with your meal!
Would you believe it if I told you that there is a such thing as soft Gluten-free bread? So soft when holding a thin slice, it could resemble a soggy/greasy piece of thin crust pizza from one those Glutinous pizza chains. (Of course it isn’t greasy or soggy…just that darn soft and delicious. Move over Wonder bread…I got something that will make you wonder about!
Would you also believe that this bread is also so simple and quick to make, that you will have one fresh loaf of bread from start to finish in about 1 hour and 30 minutes? That is right, prep time, rise time and bake time. You are on your way to some majorly delicious bread!
Grab your pans and bowls or your fancy mixers (I do everything by hand…someday I will have one of those fancy mixers!) and Let’s make you some bread!
This recipe was originally put together by Nicole Hunn of Gluten Free on a Shoestring, but of course I had to change it to my liking! I am pretty pleased. Original recipe can be found here.
What you will need:
2 Cups All-purpose Gluten-free flour (I use better batter)
1/2 Cup Expandex
1/2 cup plus 1 Tbsp of oat flour (I grind my own)
3 tbsp Teff whole grain, millet, sorghum or buckwheat
1/4 tsp cream of tartar
1/4 tsp baking soda
2 tbsp Sugar
3 tsp instant yeast or active dry yeast
2 tsp salt
4 tbsp unsalted butter (room temp)
1 tbsp shortening
1 tsp cider vinegar
1 tbsp Molasses
2 Eggs beaten (room temp)
1 1/2 Cups warm milk (about 110-115°)
- Grease a 9×5 loaf pan
- In a mixing bowl or the bowl of your standing mixer, mix to combine all of your dry ingredients
- Add all the wet ingredients and mix for 5 minutes to activate the yeast.
- Place the dough in the greased loaf pan and wrap in plastic wrap. (the dough should look like the consistency of banana bread batter)
- Allow to rise in a draft free spot until the dough has doubled in size. (do not allow for the dough to rise above the rim of the pan. just to the rim)
- Preheat your oven to 375°
- Once the dough has risen, place in preheated oven and bake for 30 minutes
- Remove bread from oven and remove from the loaf pan. Place loaf on a baking sheet and return it to the oven for an additional 10-15 minutes)
- Remove the bread from the oven and allow to completely cool before slicing.
Helpful Hint** (works great in colder weather)
What to help your dough rise quickly? Use your microwave or Oval shaped crock pot as a proofer.
soak a tea towel or flour sack towel in warm water and wring out. Heat towel for 1 minute in the microwave, remove towel and place the plastic wrapped dough in the microwave and place the hot wet towel over the top. Close the door and allow to rise for 20 minutes. Repeat the steps. This method will take about 45-60 minutes to fully rise.
In a 5 qt oval-shaped crockpot, turn to low while you are mixing the dough, flip to warm when you are ready to place your pan inside. Place the pan (no plastic wrap necessary) in side the oval crock pot and close the lid. Watch the top to see when it is done rising. (this method takes about 30 minutes to rise)
Happy Halloween to all the Ghost and Goblins out there! What a better recipe to make on this wonderful hallows eve than baking with a little pumpkin. These don’t have to be breakfast muffins, I say desert or maybe snack? Heck…eat them whenever, they are that good! Make it a pumpkin kind of day and cook up some of Pumpkin black bean chili too. That recipe can be found here.
The aroma that will fill your home while these delectible muffins are baking will please even the finicky of eaters. So make a batch or two. Save one for you and the other…well go and “boo” your neighbors. Share the wealth, they will appreciate it as much as you do:)
What you will need:
- 3 cups all-purpose gf flour (I use better batter)
- 1/2 Cup millet flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Cup brown sugar
- 1 cup granulated sugar
- 1/2 tsp salt
- 2 eggs
- 1 can pumpkin
- 1 bag of white chocolate chips
- 1/2 tsp cloves
- 2 tsp cinnamon
- 1 1/2 sticks butter
- Preheat oven to 350°
- Mix all the ingredients together in a large mixing bowl. Prepare your muffin pans with liners or non-stick cooking spray.
- Scoop mixture in to the prepared pans until they are about 3/4 full.
- Bake in a 350° oven for 12-15 min (for mini muffins) or 25-30 minutes for regular sized muffins.
- Remove from oven and allow to completely cool.
Enjoy! Happy Hauntings 🙂
Long, green and growing out of control in my garden. That is what happens to my zucchini. One crop could seriously last me a year in the freezer. A year to make delicious Zucchini bread, muffins or cake. I suppose I could actually use it in a cooking dish as well, but baking so much more fun and the smell of this bread cooking brings my kids running to see what is in the oven. From first bite to the last, this bread remains moist, with just the right sweetness and spice to make you want to eat the whole loaf.
What you will need:
- 3 cups shredded Zucchini (3 medium)
- 1 2/3 Cup sugar
- 1/2 cup vegetable or coconut oil
- 2 tsp vanilla
- 4 large eggs
- 3 cups all-purpose gf flour ( I use better batter)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- heat oven to 350°, grease bottoms of 2 8 1/2 x 41/2 x 21/2 loaf pans
- Mix zucchini, sugar, oil,vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans
- Bake 8-inch loaves 50-60 minutes, until tooth pick inserted in the middle comes out clean.
- Cool 10 minutes, loosen sides of the pan and transfer to a wire rack. cool completely before slicing
- tightly wrap and store in the fridge for up to 10 days. (if it lasts that long!)
- these freeze very well, just make sure they are tightly wrapped in plastic wrap and placed into a freezer bag.
From my home to yours,
ps. This recipe has been adapted GF from the Betty Crocker’s NEW cookbook.
One breakfast food I love more than anything is pancakes. So when I came across a recipe that I could easily convert to gluten-free I was in heaven and my kids asked for more! Mission accomplished… These are both light and filling, sweet and satisfying and just plain AMAZING.
These pancakes freeze well, so make a large batch and divide them out by servings. Place them in the freezer and remove when you are wanting a little treat for breakfast. When you are in a hurry… you might just thank me?
What you will need:
1 cup all-purpose gf flour ( I use better batter)
1/4 Cup buckwheat
1/2 cup sorghum
1/2 cup Millet
1/2 cup expandex
1 1/2 baking powder
1 cup Milk
3 Cups water
1 tsp vanilla
1 tsp almond
- blend ingredients together
- spoon 1/4-1/3 cup of batter onto a hot griddle
- Flip once first side starts to bubble
- flip once again until cooked through
- remove and enjoy
I hope you enjoy this delicious pancake as much as I do!
Making bread takes patience and skill to say the least. Gluten free bread making is no different, but patience is an understatement. I have tried and tried to make a loaf of bread that well… looks like bread. Not a dense, wet, unrisen hockey puck. Before using expandex, my yeast bread baking was beginning to look like it was going to be coming to an end. I had wasted so much flour (and we all know how much gf flour is) so much yeast and not to mention TIME, which these days I don’t have much of. I feel this recipe is a winner, both with taste, crumb, rise and shelf life. I owe that all to the wonderful product called Expandex.
If you missed my post on this godsend, you can find it here. The following recipe was modified and the original can be found here.
Without further adieau…I give you the only GF bread recipe that you will ever need!
What you will need:
- 1 1/4 cup Expandex
- 1/2 cup all-purpose gf flour (I use better batter)
- 1 cup oat flour ( I buy bob’s red mill Gf oats and grind them into flour)
- 3 Tbsp of Sorghum Flour
- 1/4 cup sugar
- 1 tbsp active dry yeast
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp cream of tartar
- 6 tbsp egg whites
- 3 tbsp vegetable oil
- 1/2 tsp apple Cider Vinegar
- 1 tbsp honey
- 1 cup water (110° F: hot from the tap)
1. Measure and blend all dry ingredients using a stand mixer with open blades (dough paddle, not dough hook).
2. Add in egg whites, vegetable oil and apple cider vinegar to dry ingredients at low-speed and blend gently
(dough will be crumbly).
3. Slowly add hot water until well blended at low-speed.
4. Increase mixer speed to medium and mix for 5 minutes (dough will be the consistency of a thick cake batter).
5. Preheat oven to 375° F.
6. Spray bread pan with cooking spray (heavier on the bottom and lighter on the sides of pan).
7. Pour dough into pan (dough should fill about 1⁄2 of the pan) and cover with a damp cloth
(make sure cloth is not sticking to the top surface of the batter).
8. Set pan in a warm place (on top of oven) until bread has risen just under the lip of the loaf pan
(sometimes it will take about 30 to 60 minutes).
9. Score the top of the bread with 3 diagonal cuts before placing in oven.
10.Bake for 25–28 minutes or until crust is golden brown.
11.Let bread cool down for about 5 minutes and then remove from pan.
12.Allow the bread to completely cool (about 1 hour) on a cooling rack, before slicing.
Baking Tips: Do not slice bread while it’s still warm. Slicing bread while trying to cool down will cause your bread to lose its desired size, shape,
and crown. Bread can be stored in freezer for longer shelf life if desired, otherwise it can be refrigerated to maintain freshness. If making one
8 inch loaf of bread, excess batter may be used for making a couple of dinner rolls or 2–3 hamburger buns in mini springform pans.
PS: on a side note, if you want plain white bread, omit the sorghum and oat flour and just use all-purpose gf flour in their place.
How many times a year do you make cinnamon rolls? Do you ever? To time-consuming? How about making them Gluten-free. Yeah right, gluten-free bread making is a challenge in itself and now you want to go and make a dough that has to be rolled out, rolled up, left to rise, cut, rise again and bake. Ha….Who has time for that?
This bread will combine your love for the sweet, sticky sugary bread roll that we all love to hate! The taste….Pure cinnamon roll delight in a nice neat loaf pan. Now you can have your cinnamon rolls in less time, although it still needs to be rolled out and rise, you don’t have to deal with all the extra cutting and rising that goes along with making those little buns of gooey deliciousness.
Caution: this bread is highly addictive, easily devoured, and may cause repeat baking! Bakers BEWARE:)
What you will need:
2 cups all-purpose gf flour (I use better batter)
1/2 Cup Millet Flour
1/4 cup expandex
2 tbsp corn starch
1/2 pkg vanilla instant pudding mix
3/4 tsp salt
2 1/4 tsp active dry yeast
1/4 Cup sugar
1/3 cup milk
1/4 Cup water (plus up to another 1/3 Cup if needed)
1/4 cup butter
1 tsp vanilla
3/4 tsp cream of tartar
1/2 tsp baking soda
1 cup of Brown Sugar
1 tbsp cinnamon
1/4 cup softened butter
1 cup powdered Sugar
1 tbsp softened butter
1/2 tsp vanilla
1/2 tsp milk
- start by heating milk and 1/4 cup of water to a temperature of 110°. Add 2 tsp sugar and yeast to the warm water and allow to proof for 5-10 minutes.
- meanwhile, combine remaining dry ingredients in a bowl. whisk to incorporate
- add eggs, melted butter and proofed yeast to the dry mixture. mix to fully blend.
- if mixture is to dry and crumbly start by adding 1/3 cup of water little by little until the dough holds together and doesn’t fall apart, amking sure to not make it to tacky.
- Dough will be slightly tacky, some may stick you your fingers when touched, but shouldn’t be gummy. If dough seems to be to tacky add a little bit of flour and knead by hand.
- Place a piece of parchment paper on a flat surface and sprinkle with flour. Place dough on top of the flour gently coating, flip over and gently coat the other side
- roll out the dough into about a 12-14 inch rectangle, spread with softened butter and sprinkle with brown sugar and cinnamon mixture.
- Roll the dough as you would for making cinnamon rolls, sealing in the sides as you go
- Place into a greased loaf pan and set into a draft free area covered for about 45-60 minutes or until doubled in size. (NOTE: this bread will double in size, but will not have a traditional dome shape)
- Once the dough has risen, if there is any remaining sugar filling, you can sprinkle the remaining over the top of the dough.
- Place pan in a preheated 375° oven and bake for about 40-45 minutes
- Remove from oven and allow to sit for about 15 minutes. While cooling make your glaze and place over the top of the bread.
- Allow glaze to harden a bit and remove from pan to a wire baking rack.
- completely cool before slicing.
Enjoy this delicious slice of heaven….you deserve it!
Ps. this recipe can also be used for traditional cinnamon rolls….if you want to take the extra time!