What Is Monkey Bread?

Monkey Bread is a sweet layered bread, made by rolling balls of dough and cinnamon and sugar. It is traditionally baked in a round bundt pan. But where did this breakfast sweet treat originate from?

While doing some internet research, I landed on this article about Monkey Bread’s Journey to the US. According to this article from the Smithsonian, it is similar to a Hungarian dish called “aranygaluska.” Dating back to the 1880’s. this brunch staple was introduced to the US by Hungarian Jewish bakers.

What Ingredients Do You Use to Make Monkey Bread?

To create the fluffy bite-sized balls of dough, we need a dough that uses yeast. I use Bob’s Red Mill’s Gluten Free Pizza Crust Mix. All the flour, salt and other ingredients are mixed together. You just add the yeast (which comes with the mix), water, eggs and oil.

As for the topping, you’ll need butter, sugar, brown sugar and cinnamon. I like to use Relative Foods sugars and spices when I can. They’re a small family-owned Michigan business. And they’re produced in a dedicated gluten free facility. You can read more about them in my Gluten Free Cinnamon Roll post.

How Much Dough Does This Mix Make?

Once the dough is prepared, it creates approximately 32 ounces of dough. This is equivalent to two packages of Pillsbury refrigerated biscuit dough. While Pillsbury biscuit dough doesn’t contain yeast, we need it to make this dough rise.

This recipe for Gluten Free Monkey Bread is easy, although not quick. As it contains yeast, you do need to allow the dough time to proof in a warm place. Also, the dough takes time to roll into little balls. I highly recommend doing this with children and loved ones. As my husband’s Grandma Peg would say, “many hands make light labor.”

Can I Just Use A Biscuit Recipe?

I tried this with my homemade gluten free biscuit recipe, and it did not turn out well. The dough balls were dense and unsatisfying.

Can I Make This Without Eggs? Dairy? Yeast?

The mix for this recipe requires eggs. If you need an egg free recipe, I would try this Vegan Monkey Bread from Allergylicious. Her recipe is also yeast free. If you only need to avoid dairy, you can follow my recipe, and sub a dairy free butter, such as Earth Balance, for the coating.

What Kind / Size Pan Do You Use? I Don’t Have a Bundt Pan

Traditionally, Monkey Bread is baked in a 12 cup bundt pan. I recommend Nordicware bundt pans, because they’re made in the United States. If you don’t have a bundt pan, you can use TWO large 9×5 loaf pans.

Important Tips for Removing Monkey Bread from Pan

One important word about plating your Gluten Free Monkey Bread. Most recipes I researched stated to NOT leave it in the pan more than 5 minutes. Why? Because the caramel glaze will cause it to stick to the bottom of the pan.  The fun of monkey bread is pulling off a piece at a time. Can’t do that if it’s stuck in the pan.

Can I Make the Dough A Day In Advance & Bake The Next Morning?

I have never tried doing this. In An Oregon Kitchen’s homemade (non-gluten free) Overnight Make Ahead Monkey Bread recipe, she allows the dough to rise in the fridge overnight. (Instead of rising before rolling the dough.) So in theory, yes. However, I haven’t tried it. If I do sometime, I’ll come back and update you!

Can I Make This The Night Before and Reheat it in the Morning?

Again, I have not tried this. On the Pillsbury website, they recommend reheating monkey bread at 200 degrees. Leave it in the oven for 10-15 minutes, checking on it after 10 minutes.

Other Recipes Made with Bob’s Red Mill Gluten Free Pizza Crust Mix

There are many things that you can make with Bob’s Pizza Crust Mix. For example, I use it for my Gluten Free Soft Pretzels. It can also be used to make gluten free cinnamon rolls. Or try this Apple Dessert Pizza. Want something savory? Use the dough from this mix to make Gluten Free Pizza Pull Apart Bread.

Presentation Doesn’t Have to be Perfect

When I took these photos, I didn’t own a cake stand. So, I improvised. I used a platter from our china set, and placed it on top of a candle holder. Recognize the pattern? I used the same china in the pictures for my Gluten Free Almond Butter Chai Cookies. The set previously belonged to my husband’s grandmother, Merle. She baked extensively, and was widely known for her cake filled with homemade lemon curd.

Recipe

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Gluten Free Monkey Bread

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Equipment

• Roasted Ground Cinnamon Powder bulk (16oz)
• Organic Brown Sugar Bulk Resealable bag (3lb)
• Organic Cane Sugar Crystals (5lb) –
• Bob’s Red Mill Gluten Free Pizza Crust Mix – 16 oz – 2 Pack
• Nordic Ware Pro Cast Original Bundt Pan, 12 Cup, Grey
• Pyrex 2 Piece Glass Measuring Cup Set, Includes 1-Cup, and 2-Cup

Ingredients

For the dough

• 1 pkg Bob’s Red Mill Gluten Free Pizza Crust Mix
• 1 1/2 c warm water 105-110 degrees + pinch sugar
• 1 packet active dry yeast
• 2 large eggs room temperature
• 2 tbsp oil

For the coating

• 1/2 c – 3/4 c white sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

For the sauce

• 1/2 c butter 1 stick
• 3/4 c brown sugar
• pinch cinnamon or pumpkin pie spice

Instructions

• Turn oven to 200 degrees. When it is finished preheating, turn the oven OFF and leave the door closed. Spray a bundt pan with oil cooking spray.
• First, measure water in a glass measuring cup or place in glass bowl. Add a pinch of sugar to help the yeast have something to "grow" on. Add yeast and allow to proof 5- 10 minutes.
• In a large bowl (or stand mixer bowl), add room temperature eggs and oil. Using the paddle attachment (if you don't have a stand mixer, just use a hand mixer), stir eggs and oil. Then add proofed yeast water.
• Finally, add the Bob's Red Mill Pizza Crust mix. Combine thoroughly.
• Transfer dough to an large (preferably glass) bowl. Cover dough with plastic wrap, and place in warmed oven to proof dough for 45 minutes. After dough has proofed, remove from oven, uncover, and allow to come to room temperature. (I stuck mine in the refrigerator for 15 minutes.)
• Preheat oven to 350 degrees. In a small bowl, combine sugar, cinnamon and pumpkin pie spice. (If you don't have pumpkin pie spice, simply use more cinnamon instead.)
• Retrieve cooled dough. Using the tip of a spoon, drop bits of dough in sugar mixture and loosely roll into balls. Place rolled dough balls in bundt pan, and fill bundt pan.
• After all dough has been rolled, melt butter in a small sauce pan. Add brown sugar, and a pinch of pumpkin pie spice if desired. Pour melted butter mixture over top of dough balls.
• Place bundt pan on top of cookie sheet (just in case it cooks over!) and bake in preheated oven fr 30-35 minutes.
• Once finished baking, remove from oven and allow to cool in pan for 5 minutes. (Not a moment longer, or the cooled sauce may cause it to stick in the pan!) Invert monkey bread onto serving dish. Serve warm.

Can’t find the Bob’s Red Mill pizza crust mix? Try one of the yeasted pizza dough recipes in my pizza blog post.

**This post is not sponsored, however it does include Amazon affiliate links.**

Originally Published December 2018

The post Gluten Free Monkey Bread Made From Pizza Dough appeared first on MI Gluten Free Gal.

Naturally Gluten Free (and Grain Free*) Cookies

These Gluten Free Cinnamon Star Cookies, also known as Zimsterne, might be my favorite Christmas cookie. My friend Erica introduced me to them, shortly after my Celiac Disease diagnosis in 2001.

Her family made these cookies every Christmas, for a decade or more. Erica was so excited to give me some, when she realized that they were gluten free. Made with blanched almond flour, egg whites, powdered sugar, cinnamon and lemon zest, they’re naturally gluten free.

Grain Free Powdered Sugar (Premade & Homemade)

Did you know that most powdered sugars contain corn starch? If you need to follow a grain free diet, make sure to buy corn free powdered sugar. Target sells an Organic Powdered Sugar made with tapioca starch instead of corn starch.

However, it’s also fairly simple to make your own powdered sugar. (You do need a powerful blender.) Find a simple Grain-Free Powdered Sugar recipe on the Power Hungry website.

*While some people use coconut sugar, you really want “white sugar” for this recipe. It’s important for the glaze.

What Gluten Free Flour Do You Use to Make Cinnamon Stars?

When I first made these Gluten Free Cinnamon Stars, I ground up whole almonds. I think you can skip this step and simply use blanched almond flour. Costco sells a 3 lb. bag that is certified gluten free. Bob’s Red Mill Super Fine Almond flour is available at many stores.

Can I Make These Zimsterne Dairy Free? Egg Free?

This recipe contains no dairy. No milk, no butter. However, my recipe uses three egg whites. I’ve never made them any other way. If you need a vegan options, Ela Vegan includes a Zimsterne recipe on her site. She uses orange juice instead of egg whites.

Gluten Free Cinnamon Stars Baking & Icing Tips

The dough for these cinnamon stars WILL be sticky. When I first made the dough, I swore I messed it up. However, as it chilled, the almond flour absorbed much of the moisture. However, you will need lots of powdered sugar for rolling.

In addition, these cookies will puff when you bake them. Make sure to keep them thin. I used a knife to frost these gluten free cinnamon stars. Next time I make them, I will use a piping bag. It allows more control in keeping the star outline.

More Gluten Free Christmas Cookies

These Zimtsterne Cinnamon Star Cookies are just one of many culturally connected Christmas cookies love to make this time of year. The list includes Gingerbread, Spritz, Speculaas, Pizelles, Macarons and more.

Looking for more almond flour based Christmas cookie recipes? Try these Almond Flour Sugar Cookies from Meaningful Eats. Or maybe these Soft and Chewy Raspberry Thumbprint Cookies from Texanerin are more your “jam”?

Print

Gluten Free Cinnamon Stars- Zimtsterne

Prep Time 3 hours hours 30 minutes minutes

Cook Time 13 minutes minutes

Total Time 3 hours hours 43 minutes minutes

Equipment

• Star Cookie Cutters
• Piping Bags
• Parchment Paper
• Bob's Red Mill Super Fine Almond Flour

Ingredients

• 3 egg whites room temperature
• 2 1/2 cups Confectioners sugar divided plus more for rolling
• 2 cups almond flour
• 1 tsp cinnamon
• ½ tsp grated lemon peel

Instructions

• In medium bowl, with mixer at high speed, beat egg whites until soft peaks form.
• Beat in 2 cups confectioners sugar, 1/4 cup at a time. Don't scrape sides of bowl. Spoon out ¾ c for frosting. Cover and set aside. 
• Into remaining mixture, add almond meal, cinnamon and lemon peel, and ½ c confectioners sugar. Cover, and refrigerate 2 hours. 
• Preheat oven to 350. On a waxed surface, well dusted with confectioners sugar, pat out one third of dough. (Keep remaining dough in the refrigerator until ready to use.)
• Generously sprinkle confectioners sugar on top of dough. Cover with waxed paper and roll out 1/8 inch thick. Peel off paper, and with well dusted star cutter, cut out cookies. (Dust cookie cutter in powdered sugar.)
• With pancake turner or small offset spatula, place stars on cookie sheet. Bake 8 minutes or until lightly browned. With pancake turner, remove cookies to wire racks; cool. Repeat with remaining dough and scraps. Allow to cool completely.
• Turn oven down to 325.
• Frost cookies with reserved frosting. (This may be done easiest with a piping bag.) Return stars to cookie sheets. Bake 5 minutes or until frosting is set but not browned. Cool. Store tightly covered. Makes 3-4 dozen cookies. 

Who are the special people in your life, those friends that are more like family? How have others supported you in your diagnosis, especially during the holidays? Please give a shout out to these special people in the comments below!

Originally Published Dec 2018

The post Gluten Free Cinnamon Stars- Zimtsterne appeared first on MI Gluten Free Gal.

Cake Mix + Cookie Mix = Blondies

“Necessity is the mother of invention.” I “created” these gluten free chocolate chip blondies one year at our Michigan Gluten Free Kids Camp. We needed an extra dessert to serve, and had limited ingredients. However, we did have one Bob’s Red Mill gluten free chocolate chip cookie mix and one Bob’s Red Mill gluten free Vanilla Cake mix. Blondie thickness lands someplace between a cake and a cookie, right? What’s the worst that can happen? (Technically, lots.)

Let me tell ya, these gluten free chocolate chip blondies were a resounding success! So much so that I now make these every year for camp. Recently, one of our frequent volunteers wanted to make them for a party. So, I decided it was high time I shared with you my “secret” recipe to serve at any large gathering. At camp we double this recipe, but I figure you’re likely not feeding 60 hungry kids and camp counselors. Although, if you have a teenager in the house, it may feel that way!

Are Bob’s Red Mill Mixes Dairy Free?

I hesitate to title these gluten free chocolate chip blondies “dairy free.” These mixes, per the ingredient list, contain no dairy. Even the chocolate chips in the Bob’s Red Mill gluten free chocolate chip cookie mix contain no dairy. However, when dealing with food allergies, it is always important to check for the possibility of cross contact. We often serve many kids who must eat dairy-free at camp. However, most of them are simply lactose intolerant. (We accommodate other food restrictions as well!)

Dairy Free Butter Substitutes

When it comes to dairy free ingredients, I have a few favorites. I really like to use Earth Balance Buttery Sticks for baking. However, in past years we served one girl who not only had to stay away from dairy, but also olive oil and soy. Therefore, we chose to switch to only using organic Spectrum Palm Oil Shortening. It worked PERFECTLY in these gluten free chocolate chip blondies. My other favorites for dairy free baking include Thai Kitchen coconut milk and coconut oil. I find that coconut oil acts a lot like shortening. For what it’s worth, Crisco states that their regular shortening is dairy free.

Dairy Free Chocolate Chip Brands

While the Bob’s Red Mill gluten free chocolate chip cookie mix contains chocolate chips, one can always use more. Because we try to keep our menu at camp as dairy free as possible, I use Enjoy Life Chocolate Chips in our dessert recipes. One bag added to gluten free chocolate chip blondies recipe perfectly pumps up the chocolate level. Other brands of dairy free chocolate chips include Pascha Chocolate and Free 2 B Foods. Check out this list from Go Dairy Free for more brands of dairy free chocolate chips you can use.

Can I Make These with A Different Brand of Mixes?

So below is the recipe for these gluten free chocolate chip blondies. However, truly the recipe is the simple combination of both directions of both mixes.** I have NOT tried this with any other brand. If you choose to try this with mixes from Betty Crocker or Pillsbury, follow the ingredient directions that are on their respective packages.

**Please note that I “reduced” the amount of water in this recipe, because butter can behave differently in baking than shortening. Check out these tips on how to substitute shortening for butter (and vice versa) from The Spruce Eats.

Recipe

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Easy Gluten Free Chocolate Chip Blondies

Keyword gluten free blondies

Equipment

• Equal Exchange Organic Chocolate Chips Semi Sweet, 10 oz
• Enjoy Life Semi-Sweet Mini Chocolate Chips, Baking Chocolate Chips Bundle, Vegan, Dairy Free, Gluten Free, Nut Free, Kosher, Soy Free Allergy Friendly, 6 Bags (10 oz Each)
• Bob’s Red Mill Cookie Mix, Gluten Free Chocolate Chip, 22 oz
• Bob’s Red Mill Vanilla Yellow Cake Mix, Gluten Free, 19 Ounce (Pack Of 4)

Ingredients

• 1 cup Palm Oil Shortening or Earth Balance Buttery Sticks
• 4 Eggs
• 1 cups water Add up to 3 extra tbsp water if too thick
• Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix
• Bob’s Red Mill Gluten Free Vanilla Yellow Cake Mix
• 1 bag Enjoy Life Foods Mini Chocolate Chips

Instructions

• Preheat oven to 350 degrees and line two quarter sheet pans (or one half sheet pan) with parchment. 
• In KitchenAid stand mixer, cream palm oil shortening or Earth Balance Buttery sticks. Once smooth and whipped, add eggs. Once fully combined, slowly add 1 cup water until all wet ingredients are incorporated. (You can do this without a stand mixer, but you'll need a large bowl to do so.) 
• Next add dry mixes. Allow machine to stir both until a moist batter is created. If needed, add extra water, one tbsp at a time, up to 3 tbsp. 
• Finally, add bag of Enjoy Life chocolate chips. Mix until chips are fully incorporated. 
• Divide batter evenly between two quarter sheet pans (or two 9×13 pans casserole dishes), or bake in one half sheet pan. Smooth out the top and give the pan a good tap or two (or 5) to evenly distribute batter. 
• Place trays in a 350 degree oven and back for 20-25 minutes. I HIGHLY suggest rotating pans halfway through. 
• Allow to cool completely before cutting and serving. 

Notes

I have NOT tried this with any other brand. If you choose to try this with mixes from Betty Crocker, Pillsbury or King Arthur, please follow the ingredient directions that are on their respective packages.

**This post is NOT sponsored by Bob’s Red Mill. This post does however include Amazon Affiliate Links. Purchases made through those links provide me a small commission. However, this does not influence the cost of your purchases. Thank you for helping to support this website!**

Originally published September 2018

The post Easy Gluten Free Chocolate Chip Blondies appeared first on MI Gluten Free Gal.

At first, I hesitated on what to call these. They’re not gluten free Pop Tarts. The phrase “Gluten Free Pop Tarts” invoke the idea of something sweet, not to mention that “name” is likely trademarked. I also hesitated to call them “toaster pastries,” as they require a more gentle touch. Alas, while they may not hold up well reheating in a toaster, one would likely call it a toaster pastry regardless. Therefore, I present my take on gluten free savory breakfast toaster pastries.

The idea for these gluten free savory breakfast toaster pastries came to me like most others. It often starts with random ingredients in the fridge, and a dash of curiosity, wondering how they can be whipped into something unique. Turns out, my idea for these savory breakfast toaster pastries is not new. In fact, I used the recipe for these Savory Breakfast Pop Tarts from Go Bold With Butter as a guide. Like Solomon says, there is nothing new under the sun, am i right?

See, it all started when Bob’s Red Mill sent me some products to play with a while back. In that box, as requested, they sent me a package of their gluten free pie crust mix. My original intention was to reshoot an old recipe from years ago. However, I spent the week preparing food for my husband in advance of traveling to gluten free camp. Some people think I’m nuts for cooking my husband’s breakfast every day. Call it old fashioned or crazy, but we’re #TeamClegg. At this point, it’s tradition, and I’m not about to stop while he’s teaching his last week of school and proctoring final exams.

In theory, this recipe begins simply. Start with a pie crust recipe, cut it into rectangles, top with filling, and seal another piece of pie dough on top of it. However, pie crust rarely behaves “easily.” Especially gluten free pie crust. Truth be told, the Bob’s Red Mill Gluten Free Pie Crust dough took a few tries to roll out correctly. I’ve been used to creating pie crusts with Chebe Bread, which are a bit more sticky. But after a few attempts, I finally got the crusts down for these gluten free savory breakfast toaster pastries.

From there, fill it with whatever you desire. Scrambled eggs, scrambled tofu, sausage, bacon, chorizo, cheddar cheese, no cheese. I filled my gluten free savory breakfast toaster pastries with sauteed red onions, sauteed red pepper, cooked chicken bacon, scrambled eggs and goat cheese. Because let’s be honest, just about everything is better with goat cheese. Once sealed, I brushed them with beaten egg and a sprinkle of salt and pepper.  Once out of the oven, I topped these gluten free savory breakfast toaster pastries with a healthy smear of goat cheese. Because what’s a toaster pastry without some sort of topping?

Now, these gluten free savory breakfast toaster pastries taste amazing fresh from the oven. They’ made a great highlight for an awesome brunch. However, most likely you’ll make a batch of these to freeze and warm up later throughout the week. Despite the name, I suggest warming these up in the oven or in the microwave. Not in the toaster. These tarts are delicate, and would likely fall apart in the toaster. And that would be a tragic shame, because you don’t want to waste a single bite of these!

Of course, if you crave something sweet, you can make fruit filled toaster pastries. Want them egg and dairy free? My pal Megan at Allergy Free Alaska has a wonderful recipe for gluten free vegan strawberry pop tarts. My favorite pop tart as a kid was brown sugar and cinnamon. Find this and 6 more Pop Tart Filling ideas at BraveTart’s website. Whether you try savory or sweet, try this baking idea with your kiddos this month, and watch their eyes light up!

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Gluten Free Savory Breakfast Toaster Pastries

Ingredients

For the crust

• You can use your favorite pie crust recipe. I used Bob’s Red Mill Pie Crust mix. Prepared according to the package you will need
• 1 pkg Bob’s Red Mill Pie Crust mix
• 12 tbsp butter
• 8 tbsp shortening
• 6 tbsp ice water
• rice flour for rolling

For the filling

• 3 strips AL Fresco Chicken Bacon diced
• 1/2 red onion diced
• 1/2 red bell pepper diced
• 2 eggs scrambled
• 1-2 pkgs 4 oz pkg Aldi Happy Farms Garlic and Herb Goat Cheese separated

For sealing

• 1 egg beaten
• salt and pepper

Instructions

• Prepare your pie crust according to directions. If using Bob’s Red Mill pie crust mix, combine mix, butter, and shortening in food processor. Pulse 10 times. Dump into bowl and knead in ice water. Separate dough into two portions, flatten into discs, and chill for one hour. 
• While dough chills, prepare filling. First, scramble eggs and then set aside in a medium bowl for later. 
• Next, saute red onion, chicken sausage and bell pepper. Sprinkle with a bit of salt, then add to previously cooked scrambled eggs. To that, add 2 oz. garlic & herb goat cheese. Stir to combine all ingredients together. 
• When dough is done chilling, remove from refrigerator. Generously sprinkle your surface with rice flour for rolling. Roll dough out, and cut into 3 inch x 5 inch rectangles. You should be able to cut out 16 rectangles total. 
• Top 8 rectangles with a few tablespoons of filling. Brush the edges of the pie crust with a bit of beaten egg. Top with another rectangle of pie crust, and use a fork to crimp around the edges. 
• Brush the tops of the toaster pastries with beaten egg and sprinkle with salt and pepper. Place on a cookie sheet lined with parchment paper. Chill in refrigerator for 30 minutes. 
• Preheat oven to 375 degrees. After toaster pastries have chilled, bake them for 18-20 minutes. Remove from oven and allow to slightly cool prior to spreading with remaining goat cheese. To cover all savory breakfast toaster pastries, you may need a second package of goat cheese. Cream cheese also works well for a topping.  

**Bob’s Red Mill gave me a package of their Gluten Free Pie Crust Mix free of charge. I have not otherwise been sponsored or paid to write this post. In addition, all thoughts and opinions are completely my own. This page may contain affiliate links.**

The post Gluten Free Savory Breakfast Toaster Pastries appeared first on MI Gluten Free Gal.

Bagels are Like Donuts, But Bread

Believe it or not, I don’t think I “enjoyed” my first bagel until I was in college. I put enjoyed in parentheses, because I don’t really remember eating a bagel prior to college. I remember that it was a Big Apple Bagel, and I’m pretty sure at that time I disliked cream cheese.

Oh how times have changed.

I LOVE bagels, and I definitely enjoy a good helping of cream cheese. I also know my weakness for them.  Thus, I don’t buy them often because I know I’ll eat the whole bag in a week.

My husband will tell you that I don’t so much like bagels, but bread in the shape of the circle. I want my bagels soft and tender, not hard and chewy. His statement gave me a brilliant idea. Bagels are round with a hole in a center. Doughnuts are round with a hole in the center. Bread dough can be piped. Are you following my logic?

How to Make Gluten Free Bagels With A Gluten Free Bread Mix

Lucky for me, I recently received a Pamela’s Gluten-Free Bread Mix in my American Gluten-Free box. (This company no longer exists.) So, on an inspired weekday, I broke our my bread machine and my donut pan, and got to work on a batch of easy gluten-free bagels.

Making anything with yeast is my absolute nemesis. Therefore, I use my bread machine to prepare and proof the dough. It creates the optimal environment.

Once the dough for these easy gluten-free bagels has fully proofed, I dump the dough into a gallon Ziploc bag. From there it’s a simple snip of a corner and it becomes a make shift pastry bag!

Finally, pipe the dough into lightly oiled Wilton donut pans, lightly brush with egg whites, and sprinkle with a bit of salt. You could season it with anything you like, I suppose. If you’re lucky enough to live near a Trader Joe’s, you could use their Everything But The Bagel Sesame Seasoning Blend.

How Many Gluten Free Bagels Will This Make?

From there it’s a simple bake in the oven. These easy gluten-free bagels bake much faster than a loaf of bread. I baked mine approximately 15 minutes, similar to a muffin. Because ovens are different, I suggest checking it after 10 minutes. Once they come out of the oven, you can enjoy them immediately!

This mix made twelve of these easy gluten-free bagels. After I enjoyed one (or two), I sliced the bagels and placed them in a new, clean Ziploc bag and stuck them in a freezer. Now I have bagels for my husband and I anytime we want!

Can I Use A Different Gluten Free Bread Mix?

This can be done with any bread mix, as far as I can tell. I also made them with Bob’s Red Mill Gluten-Free Homemade Wonderful Bread Mix. However, I preferred the texture of the Pamela’s Bread mix for this purpose.

Other Uses for Your Donut Pans

These easy gluten-free bagels are a great alternative use for a donut pan. Want some other creative ideas for a donut pan? Stop over at Tiffanie Turner’s site, Corner Blog, for 60 Donut Pan Ideas! For example, make bird feeders, ice rings for punch and even giant candy necklaces!

Of course, you can use my favorite Wilton donut pans to make donuts in them as well. Check out my recipes for Gluten-Free Pumpkin Donuts, or visit In Johnna’s Kitchen for 52 Gluten Free Donut Recipes. 

What’s your favorite thing to make in a donut pan? Donuts? Bagels? Something else entirely? Leave me a note below, because I may just want to try it!

**This page contains affiliate links. Buy purchasing through those links, a small portion of your purchase comes back to help support this website. No additional costs are passed on to you. Just added support to keep this page running!**

Originally Published January 2018

The post Easy Gluten-Free Bagels and Other Donut Pan Uses appeared first on MI Gluten Free Gal.

Everyone Should Learn to Bake

I think everyone should learn to make banana bread. When I was a nanny for my niece and nephew, they learned math and measuring and procedure by making banana bread with me all the time. My niece is now old enough to drive a car. However, I still hear sweet 4-year old voice saying, “Aunt Maggie, do we have the right ‘gredients?

The basis for these gluten free banana cinnamon chip muffins is Carol Fenster’s “No Hassle Banana Bread.” I snagged it off the back of the Bob’s Red Mill All-Purpose Baking Flour.

Back then, I was brave and made one small change. I cut back on the 1/3 cup of oil her recipe called for, and replaced it with applesauce. (Like in my gluten-free applesauce bundt cake!) I remember the first time I made it for a Celiac Support group picnic. Everyone LOVED it!

Gluten Free Banana Bread – Improved

Now I’ve made a few more adjustments to that original gluten free banana bread recipe. In these Gluten Free Banana Cinnamon Chip Muffins, I used Krusteaz gluten-free all-purpose flour. They generously sent me some of their products. Their flour already has xanthan gum added to it. Therefore, I left if out of Carol’s original recipe.

I also had leftover self-rising flour left from my Gluten-Free Mason Jar cakes, so I used that and left out the baking powder called for in the original recipe. (I’ve included the original guidelines in Carol’s recipe below if you just want to use straight all-purpose gluten-free flour.) Other than that, my gluten free banana cinnamon chip muffins stick pretty close to Carol’s original recipe.

How To Turn Any Quick Bread Into Muffins

However, the most obvious change in the recipe is the size and the additional mix-ins. I am ADDICTED to these Hershey’s Cinnamon Chips. I really appreciate that the bag is specifically labeled gluten-free, and the helpfulness of Hershey’s website on the issue. They are available at Walmart.

As for scaling back the size for these gluten free banana cinnamon chip muffins, I relied heavily on the expertise of King Arthur Flour. They have an excellent post on how to make muffins from a quick bread recipe.

In addition, their article on “Boosting Banana Bread” was helpful as well. Feel free to adjust my gluten free banana cinnamon chip muffins recipe with one of their tips. Let me know if you do and leave me a note in the comments!

More Banana Bread Recipes

Looking for more creative banana bread recipes? Try this Gluten Free Chocolate Banana Bread recipe from My Gluten-Free Kitchen. Get creative and turn bread into breakfast with this vegan recipe for Banana Bread French Toast from Allergylicious. Finally, transform muffins to cupcakes with this recipe for Grain-Free Banana Toffee Cupcakes from Gluten Free Palate!

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Gluten Free Banana Cinnamon Chip Muffins

Ingredients

• 1/4 c. applesauce
• 1 tbsp + 1 tsp canola oil
• 2/3 c. brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 c. mashed RIPE bananas about 3 bananas
• 1 3/4 c. gluten free all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• * 1 tsp xanthan gum if your gluten-free flour blend doesn’t have it
• 1 1/4 tsp cinnamon
• 1 cup Hershey’s Cinnamon Chips If you want to also use nuts, do 1/2 cup of chips and 1/2 cup of nuts.

Instructions

• In a medium bowl, blend wet ingredients. If your three bananas equal slightly less than 1 1/2 cups, make up the difference with applesauce.
• In a large bowl, combine dry ingredients (flour, baking powder, etc.) and baking chips (+nuts if using.) 
• Slowly add wet ingredients to dry ingredients. Mix until just moistened. 
• While the batter rests, preheat the oven to 375 degrees. Line standard muffin tin with silicone or paper muffin liners. My silicone liners were sturdy enough that I could place them on a cookie sheet.
• Pour batter into muffin liners.I suggest using a 3 tbsp scoop.
• Bake the gluten-free banana cinnamon chip muffins for 23-28 minutes. I believe I baked mine closer to 25 minutes.
• Allow to cool and then devour!

**Although Krusteaz gave me their gluten-free flour for free, I was not otherwise compensated for my post. All thoughts and opinions are my own. This post does contain Amazon affiliate links. I make a commission through purchases made with those links.  However, it does not impact your cost.**

The post Gluten Free Banana Cinnamon Chip Muffins appeared first on MI Gluten Free Gal.

Is Buckwheat Gluten Free?

Despite its name, buckwheat doesn’t contain wheat. It’s actually a seed and a member of the rhubarb family. It is an excellent source of heart-healthy nutrients. A 1955 study, published in the American Journal of Clinical Nutrition, showed that consumption of buckwheat lowered total cholesterol while improving HDL cholesterol levels.

Buckwheat contains a very high level of a flavonoid called rutin. This prevents blood clots by hindering the production of blood clots. According to the website World’s Healthiest Foods, buckwheat is also very high in magnesium, which relaxes blood vessels and improves blood flow.

Choose Your Buckwheat Flour Wisely

While buckwheat is a naturally gluten-free grain, please remember that cross-contact with gluten containing grains can occur in processing. This issue was highlighted in a study done by Tricia Thompson of Gluten Free Watchdog and dietitian Anne Lee. Please make sure that the buckwheat you are purchasing is certified gluten-free.

Although Papa Earle originally used Bob’s Red Mill Buckwheat Flour for this recipe, it is not made on their dedicated gluten-free line. For this refresh, I used Arrowhead Mills organic gluten free buckwheat flour. It is certified through the Gluten Intolerance Group.

What Size Loaf Pan Should I Use?

The shape and size of your loaf pan determines the height of your dough. Choosing the right pan makes the difference between a flat loaf, and one that bakes up high an beautiful. For years I have owned only the standard loaf pan, which is 9 x 5. Some may call it a large loaf pan.

However, I stopped at JoAnn Fabric, looking for a narrower pan. I found this Wilton Medium Loaf pan. Ironically, when I returned home, I noticed the recipe called for a medium loaf pan. *facepalm* Visit this King Arthur post on Choosing the Right Bread Pan for more info. I also recommend Simply Recipes’ Guide to Loaf Pans for more info on pan sizes and how different pan materials affect baking rate.

I always recommend using parchment paper to line pans. Baked goods come out so easily! 

Dairy Free Options for this Gluten Free Buckwheat Bread

A reader asked if I had suggestions for a dairy free replacement for the buttermilk in this recipe. I contacted Alisa of Go Dairy Free. She wrote The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein- Free Living. She’s the one I always chat with when it comes to dairy free substitutions.

I asked if she found a specific dairy free milk that works best in her Baseline Buttermilk Alternative Recipe. She stated that all of them work about the same, and it depends what flavor profile works best for the recipe. I think almond milk would best compliment the nuttiness of buckwheat.

If you visit the comments section of my blog post, there are more suggestions for dairy free buttermilk options. Others have used cashew milk (plus vinegar) or half coconut yogurt and half oat milk.

As written, this recipe contains no eggs, soy or nuts. 

“Love, G & G”

My homemade recipe for buckwheat bread was truly a gift. My husband’s grandfather gave it to me, whom we affectionately called Papa Earle. When my husband Brad and I were first married, Papa Earle attempted to accommodate my Celiac Disease needs as much as possible.

One day he surprised me with a loaf of homemade buckwheat bread. He had researched recipes, played around in the kitchen, and delivered to me what I remembered the best tasting loaf of bread I’ve ever eaten. I think it was because it was made with his love and concern.

Years later, I make it myself. I still have his hand-written note with the recipe, along with his kind words and sense of humor. His beautiful penmanship always amazed me. On the back it says if I have “any questions” I can “call the Expert.” He ended the note –  “Love G & G Clegg.” It paper may have  a few oil spots on it, but I cherish it dearly.

More of My Family Recipes

When my husband and I married, we received a small box which contained recipes from family and friends. Inside that box is grandpa’s written note, my mother -in- law’s recipe for Wacky Cake, her recipe for lemon curd, and my dad’s recipe for homemade meatballs. What recipes have you remade gluten free?

Print

Gluten Free Buckwheat Bread

Keyword Buckwhweat Bread, Gluten Free Bread

Author Margaret Clegg

Ingredients

• 1/2 c raisins soaked
• 1/2 c brown sugar packed
• 1 3/4 c buttermilk
• 2 1/2 c buckwheat flour 300 g (I used Arrowhead Mills)
• 3/4 tsp salt
• 1 tbsp baking powder
• 1/2 tsp cinnamon optional

Instructions

• 1. Loosely chop and soak raisins in warm water, at least 10 to 15 minutes. (Use enough water to cover the raisins.) They can be soaked overnight. Drain off excess water prior to using.

  2. In a food processor, puree raisins and brown sugar together. Add up to 1/4 c of buttermilk to help the mixture blend evenly.

  3. In a large bowl, measure flour, salt, baking powder and cinnamon if using.

  4. To that, add the pureed raisin mixture, and the remaining buttermilk. Mix thoroughly until all ingredients are thoroughly combined. Batter will be wet, like muffin batter. Preheat oven to 325 degrees.

  5. While oven is preheating, line a medium loaf pan with a parchment paper. (See photo.) Pour batter into parchment-lined medium loaf pan. Smooth the top with the back of a damp spatula.

  6. Allow batter to rest in pan, before baking, at least 10 minutes. This allows the grains to better absorb the liquid in the batter.

  7. Bake in a 325 degree oven for 45 minutes, or until internal temperature reaches 200 degrees.

  8. Remove loaf pan from oven. Allow loaf to remain in pan for 10 minutes. Then lift up on parchment paper to remove loaf from pan, and cool on a baking rack for one hour.

Notes

Note** I’ve also made these in mini spring form bans, to make buns / english muffins. If you choose smaller pans such as this, bake for 25-30 minutes.

Note 2** I have successfully replaced the raisins with dates in this recipe. I’ve also used Plain Lifeway Kefir instead of buttermilk, and the recipe has turned out well.

**This post  contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Buckwheat Bread – Gluten-Free & Heart Friendly appeared first on MI Gluten Free Gal.

Polenta, Corn Meal and Corn Flour

To make this gluten free cornbread, I use Bob’s Red Mill Gluten Free Corn Grits, aka Polenta. We eat polenta porridge for breakfast, so I simply use this instead of buying additional cornmeal. Please be aware that Bob’s Red Mills sells two difference bags of “polenta / corn grits,” and one is gluten free and one is not.

So how are these three “types” of corn meal different. As Epicurious explains their post about the difference between polenta and cornmeal, polenta is more coursely ground than cornmeal. In addition, true cornmeal for polenta is made from flint corn instead of dent corn. It is traditionally milled differently as well.

Technically, this recipe calls for corn flour. However, I use corn masa flour. The difference? Corn masa flour, per Brass Brasserie, is cooked in a lime solution, and then ground. I use Maseca corn masa flour for making tortillas. Corn flour is not cooked, but simply ground.  (Also, Corn Flour in the UK is what we would call “corn starch” here in the United States.) For more on the differences between corn meal, flour and grits, see this post from Epicurious.

Bette Hagman – My First Gluten Free Cookbook

I’ve been making this easy gluten-free cornbread recipe by Bette Hagman for over a decade. Her cookbooks are an amazing gluten-free resource for those who are newly diagnosed. Through her I learned to make banana bread and spice cake. Her cookbook, pictured above, still has Post It tabs from all my favorite recipes.

This gluten free cornbread uses no special “gluten-free flour.” Just cornmeal & corn flour, some fat, moisture and a bit of leavening. And just a touch of sugar. My husband loves its deep, rich corn flavor. Bette’s original recipe calls for buttermilk. However, I never have that on hand, and simply use milk mixed with vinegar.

Cook Your Gluten Free Cornbread in the Waffle Maker!

You can make this easy gluten-free cornbread in any vessel you choose. I’ve made it in regular muffin tins, mini muffin tins, and a cast iron skillet. If you choose to use a skillet, make sure to oil and preheat the skillet in the oven. Doing so not only prevents it from sticking, but gives the most beautiful golden brown color on the bottom.

However, my favorite way to prepare cornbread is in my waffle maker. It sections the cornbread into individual servings. In addition, if you’re preparing a large meal, it’s one less thing in your oven. Cooking the gluten free cornbread in the waffle maker only takes 4 minutes per waffle. Fast and delicious!

Other Uses for Gluten Free Cornbread

I use this recipe as the base for my gluten free cornbread stuffing. However, my husband’s favorite use for this batter is my gluten free corn dog waffles. It also pairs nicely with my Cozy Comfort Chili. Cut the recipe in half and use it to top this Mexican Beef & Cornbread Bake from Five Heart Home! Or turn it into breadcrumbs to coat chicken!

Want cornbread, but have additional dietary restrictions? Introduce those on a corn / grain free diet to this Paleo Cornbread from Gluten Free Palate. Avoiding eggs and dairy? Try this Top 8 Free Cornbread from Allergy Awesomeness. She uses applesauce as a replacement for eggs, just like my basic gluten free donut recipe.

Easy Gluten-Free Cornbread Recipe (from Bette Hagman’s The Gluten-Free Gourmet Cookbook)

Print

Easy Gluten Free Cornbread

Course Recipes

Keyword cornbread, gluten free cornbread

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 cup yellow cornmeal
• 1 cup corn flour can use gluten free all purpose flour, also
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs beaten
• 1 cup whole milk or 1 cup buttermilk, and leave out the vinegar
• 1 tbsp cider vinegar
• 4 tbsp butter melted

Instructions

• Preheat oven to 350. If using iron skillet to bake cornbread, lightly coat it with oil and place in oven to warm. Otherwise, line muffin tins (or mini muffin tins) with liners – or grease and flour them well.
• Combine milk and vinegar to as a buttermilk substitute. Allow to sit for at least 5 minutes. (You can just use buttermilk if you have it, and leave out the vinegar.) 
• If using polenta, grind it in spice grinder 10-15 seconds to break it down finer into cornmeal. Combine cornmeal, corn flour, sugar, baking powder, baking soda and salt in bowl. Whisk together well.
• Whisk in beaten eggs, melted butter, and milk + vinegar. Batter will not be runny, but not incredibly thick either.
• Pour into heated skillet or spoon into prepared muffin tins. Bake for about 25 minutes or until the top starts to turn a golden brown. (I would check on it after 20 minutes.)

What’s your favorite use for corn bread? Do you use is it in recipes for just enjoy it as is? Do you have any mix-ins you like to add? Please leave me your suggestions, below! 

**This post is not sponsored. However, it does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2016

The post Easy Gluten Free Cornbread- A Bette Hagman Recipe appeared first on MI Gluten Free Gal.