The OG Recipe is From Dessert for Two

I wish I could take total credit for this amazing gluten free cinnamon rolls for two recipe. The brilliance of this recipe solely lies with Christina Lane of Dessert For Two. She graciously is allowing me to repost her original Small Batch Cinnamon Rolls here, only in a gluten-free version.

What Gluten Free Flour Do You Use For This Recipe?

To be honest, modifying her recipe to make these Gluten Free Cinnamon Rolls for Two is ridiculously easy. All I did was simply swap the flour for Cup 4 Cup flour. That’s it. I’ve found that Cup 4 Cup Multipurpose Flour truly transforms any “regular” recipe into gluten free perfection.

Can I Use a Different Gluten Free Flour for This Recipe?

I attempted to make these Gluten Free Cinnamon Rolls for Two with Bob’s Red Mill and with King Arthur Measure for Measure. I DO NOT RECOMMEND USING THEM. When I used those flours, it resulted in a drier and more crumbly cinnamon roll. Edible, but not enjoyable.

Just Like Grandma Used to Make

I remember the first time I made these Gluten Free Cinnamon Rolls for Two. I followed Christina’s original recipe, and baked them in muffin tins, creating four cinnamon rolls. When my husband returned home and tried one, he almost cried.

He said they reminded him of the cinnamon rolls his (now departed) grandmother used to make when he was a child. Christina’s recipe helped him relive his childhood memories, and it was priceless. That Christmas, I made them as gifts for every household in our family, and everyone raved about how delicious they were.

Why YOU will love these Gluten Free Cinnamon Rolls for Two

• NO yeast. So that means no rise time, which means the faster you can eat them!
• NO egg. Missing baked goods due to an egg allergy? This solves ALL that.
• NO need to share. Seriously, this recipe makes two (or four), so you don’t have extras laying around the house, and you don’t have to share. I mean, you can, but no shame in keeping these bad boys all to yourself.

While these gluten free cinnamon rolls for two taste great any day, I find myself making them when I have milk that’s about to go bad. I hate to pitch out any food, and am always looking for ways to use up leftovers and “scraps” of things.

Can I Make These Cinnamon Rolls Without Dairy?

I have never attempted to make a dairy free version of these Gluten Free Cinnamon Rolls for Two. Previously, Cup 4 Cup Multipurpose Gluten Free Flour contained dairy. They have since removed the milk powder. Because of this, I increased the amount of melted butter in the dough.

If you are looking for a gluten free and dairy free cinnamon roll recipe, you can try this Gluten Free Vegan Cinnamon Roll recipe from The Loopy Whisk. (Please note that she does not use flour blends, but instead individual flours.)

Minimalist Baker also offers a gluten free & vegan cinnamon roll recipe on her website. She uses almond flour AND a gluten free flour blend in her recipe.

More Cinnamon Roll Recipes

If you’re looking for a recipe for a larger batch of cinnamon rolls, please visit this recipe round up I created. These 10+ Gluten Free Cinnamon Roll recipes includes dairy free, vegan, and even keto cinnamon rolls. It also includes a cinnamon cake that requires no rolling! Also check out my own gluten free cinnamon roll recipe.

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Gluten Free Cinnamon Rolls for Two – Yeast and Egg Free

Ingredients

For the Dough:

• 5 tbsp milk
• 1 tsp apple cider vinegar
• 3/4 c. "Cup4Cup" brand Multipurpose Gluten Free Flour Blend
• 1 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3 tbsp melted butter

For the filling:

• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon

For the cream cheese frosting

• 2 ounces cream cheese softened
• 1/4 c powdered sugar
• splash of milk

Instructions

• Combine milk and apple cider vinegar in a small dish and set aside for at least 5 minutes. 
• Preheat oven to 375. Gently grease a small loaf pan, or four muffin tin wells. 
• In a small bowl, combine flour, 1 tbsp sugar, baking powder, baking soda and salt. 
• After milk has soured with vinegar, add to it 3 tbsp of melted butter. Then incorporate all wet ingredients into dry until you have a soft ball of dough. 
• Lightly flour a work surface with additional flour. I tend to use my Silpat as a small pastry mat. From there, place your ball of dough and roll into a 6" rectangle. Pour the 2 tbsp melted butter on top of the rolled dough. 
• In a small dish, combine 1 tbsp granulated sugar, the 2 tbsp brown sugar and 1 tsp cinnamon. Sprinkle that mixture over the dough and press it into the butter. 
• Roll the cinnamon roll dough from the long side, and press the seam to seal. 
• Cut the dough into 4 equal sections. I recommend using floss for this, as it won't smoosh your dough like a knife will
• Place into a 5" baking dish, or into 4 muffin tins.
• Bake for 15 -18 minutes.
• While the rolls are baking, soften the cream cheese and mix with the powdered sugar and a splash of milk. Spread over cinnamon rolls when they come out of the oven, and serve warm. (Or just use vanilla frosting from a can. I often do that.)

Originally Published June 2018

The post Gluten Free Cinnamon Rolls for Two – Yeast and Egg Free appeared first on MI Gluten Free Gal.

Schar Gluten Free Bread Rolls

When we visit my in-laws, my MIL always makes homemade bread. Especially when she cooks a beef roast. However, thanks to Schar’s shelf stable packaging, I can enjoy my pot roast with delicious gluten free rolls. Schar makes a variety, including baguettes, sandwich rolls, and ciabatta.

Can’t seem to find them in a store near you? Schar just launched their own online store! Now you can order all of their gluten free bread rolls, plus their hamburger and hot dog buns. 

What is a Beef Roast?

Technically, a beef roast can come from various parts of a cow. For these recipes, I used a chuck roast. Sometimes people call this a pot roast. This portion comes from the shoulder of the cow.

This section tends to have more fat, often called “marbling.” This fat can be trimmed, but adds a depth of flavor. For more on the different cuts of beef, I highly recommend this post on Epicurious that explains all about beef roasts, from chuck to rump.

While I enjoy a good beef roast or beef stew, sometimes my palate craves something more intriguing. Below you’ll find three ways I used one pot roast, for multiple meals. From dinner to breakfast, I’ve got you covered!

World’s Easiest French Dip

I recently bought an Instant Pot and discovered the beauty of pressure cooking. The key to successfully using an Instant Pot is liquid. You need at least one cup of water, in any recipe. My trick? I use one can of Progresso Gluten Free French Onion Soup.

One can equals two cups of liquid, which is perfect for pressure cooking. Place the roast in the pot, add the can of soup, and set the timer for 90 minutes (or 1:30), and you’ll have the most flavorful beef. (No soup? Feel free to just use straight beef broth.)

It becomes so tender, it falls apart. I remove the beef roast completely from the liquid, and allow it to cool. Then I shred it, and use it in sandwiches, like this French Dip.

I slice a Schar Sandwich Roll down the middle and toast in the oven for 5 minutes. at 350 degrees. Then, take the bread out, add beef, a slice of provolone, and heat for an additional 3-5 minutes. The leftover broth makes the most delicious au jus! No onion cutting needed!

Gluten Free Barbecued Beef Sandwiches

In our  household, it’s just my husband and I. Therefore, we don’t eat a whole beef roast in one sitting. That’s why shredded beef is great for repurposed meals.

For example, use the leftover beef, add your favorite bbq sauce, and lunch is ready! Use store bought bbq, or this recipe I like for Sweet and Tangy Barbecue sauce from The Kitchn. How much sauce to add? I like my sandwiches super saucy, but you may not. I say, add as much as you prefer.

When it comes to barbecued beef sandwiches, I like to use Schar ciabatta rolls. They’re so incredibly soft! Unlike other gluten free buns that are so thick you can’t bite into them, these are the perfect size. I also use them to make garlic bread at our gluten free kids camp. The kids devour them as fast as we make them!

Gluten Free Shredded Beef Roast Hash

We’ve covered dinner and lunch. How about breakfast? This shredded beef roast is the perfect addition to a breakfast hash.  Here’s what I put in mine.

I saute the onions and potatoes for about 15 mins, then add the shredded beef and bit of apple. Lastly, make a well for the eggs and cook until the whites are set. I usually cover the pan while the eggs cook, as it tends to speed up the process.

Beef Hash for Two

• 3.5 oz Yukon potatoes
• 2 oz sliced onion
• 4 oz shredded beef
• 1/2 small apple, diced
• A handful of wilted spinach
• 2 eggs

What is breakfast without bread, right? I like to toast the Schar baguette  in a 350 degree oven for 5 minutes, and serve it with breakfast. Spread with butter or jam (like the one in my jam hand pies!), or simply dip in the egg yolks. The Schar baguettes come two to a package, but each are individually sealed to maintain freshness!

7 Other Ways to use a Beef Roast

Of course, there’s more than one way to use a roast beef. Try some of these gluten free recipes to round out your meal planning. The stroganoff recipe would be a great way to use up the leftover cooking liquid from making shredded beef, as well!

• Instant Pot Classic Pot Roast from Betty Crocker
• Instant Pot Barbacoa Beef Tacos from Gimme Some Oven
• Shredded Slow Cooker Roast Beef with Pumpkin and Salsa from Food Faith Fitness
• Gluten Free Homestyle Beef and Noodles from Iowa Girl Eats
• Shepherd’s Pie made with leftover beef roast from Spruce Eats
• Instant Pot Beef Stroganoff from Fit Foodie Finds (use Jovial GF Tagliatelle)
• Peruvian Beef Stew from Eat At Our Table

What’s your favorite way to use a chuck beef roast? Or do you prefer a leaner tenderloin or steak? Let’s share our favorite meal ideas so everyone’s week is a bit more delicious!

**This post was sponsored by Schar. I was compensated for my time and talents. However, all thoughts and opinions are my own. I have been a huge fan of this brand, and their devotion to helping medical professionals learn more about Celiac Disease.

This post 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 October 2019

The post Beef Roast: 10 Easy Gluten Free Meal Ideas appeared first on MI Gluten Free Gal.

Delicious Gluten Free Donuts, With Only Three Ingredients

These gluten free pumpkin donuts use only three ingredients. They are as follows: King Arthur Gluten Free Classic Yellow Cake Mix, pumpkin puree, and pumpkin pie spice. That’s it. You don’t need  the additional ingredients listed on the back of the box. No butter or oil. No eggs. No milk. Just the cake mix, pumpkin puree, and spice. And technically, the spice is optional. 

What Ingredients are in the King Arthur Gluten Free Cake Mix?

King Arthur Gluten Free Classic Yellow Cake Mix contains none of the top 9 allergens, as ingredients. Some of those allergens are present in their facility, so visit King Arthur’s website to learn more about their Allergen Program. It contains sugar, tapioca starch, rice flour, corn starch, emulsifiers made from rice starch and fatty acids, baking powder, salt, natural vanilla flavor and xanthan gum.

Can I Use a Different Gluten Free Cake Mix?

In theory, yes. When I first published this  back in 2017, I used the Really Great Foods Golden Cake Mix. I combined equal ounces of cake mix with an equal amount of pumpkin puree, and they were perfect. Some of the best donuts I’d ever tasted.

However, when I’ve tried this same ratio with other cake mixes, it never turned out as well. I was on a mission to recreate them with a mix I could easy find at the store. 

In other failed attempts, I felt that they pumpkin donut batter was too moist and dense. Therefore, I combined one King Arthur Gluten Free Classic Yellow Cake mix (which is 22 oz) with 16 ounces of pumpkin puree.

Why 16 oz? Because most cans of pumpkin puree contain 15-16 ounces of puree. I really am all about making recipes as easy to follow, as possible. 

Should I Glaze these Gluten Free Pumpkin Donuts?

These gluten free pumpkin donuts are perfectly delicious on their own. However, you can add a glaze or coating of cinnamon and sugar, if you like.

However, I find these donuts can kind of sticky if they’re not eaten the same day they are baked. Adding a glaze or coating in melted butter & cinnamon sugar only increase this issue, after 24 hours. 

I chose to do a drizzle of melted white chocolate over the top. I tried to melt the Enjoy Life White Baking Chips, to use a dairy free topping. However, that turned into a HOT MESS. (Literally.)

I found greater success using Guittard’s Choc-Au-Lait white baking chips. (They are not dairy free.) As you can see, my drizzling technique needs some improvement. However, the donuts taste amazing, and that’s all that matters.

Can I Freeze These Gluten Free Pumpkin Donuts?

You should definitely be able to freeze this. However, I’d try to do so on a parchment paper lined cookie sheet. Remember how I said these donuts can be sticky after the first day?

Without parchment paper, these will freeze to the cookie sheet. After freezing the donuts for about 1-2 hours, you should then be able to safely transfer them to a freezer safe plastic bag for long term storage.

I Don’t Have a Donut Pan. Can I Make These in a Muffin Pan?

Yes, you can. In fact, The Big Man’s World has a recipe for 2 Ingredient Pumpkin Muffins on his website. His post also includes ideas for mix-ins. Food.com recommends using an 18 0z cake mix and and a 15 oz can of pumpkin pure. I think the key to baked good success is using less pumpkin than cake mix, in ounces. 

Other Donut and Pumpkin Recipes

The inspiration for these donuts came from The BakerMama’s  Two Ingredient Baked Cake Donuts post. Check it for ideas on making baked goods by simply adding applesauce or mashed bananas.

More in the mood to bake from scratch? Try my basic gluten free donut recipe (with egg and dairy free options), as well as my gluten free donut muffin recipe. 

Searching for more gluten free pumpkin based recipes Try my gluten free (and egg free!) pumpkin chai snickerdoodles, and my grain free pumpkin pie bars.

Following a Whole 30 diet? Try Dessert for Two’s Whole 30 Pumpkin Muffins. (Made with almond & coconut flour.) And of course, if you want a traditional, from scratch donut recipe, check out The Gluten Free Austrian’s Baked Pumpkin Donut recipe. 

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Gluten Free Pumpkin Donuts

Ingredients

• 1 King Arthur Baking Yellow Cake Mix, 22 oz
• 16 ounces pumpkin puree
• 2-3 tsp pumpkin pie spice optional
• Melted Earth Balance Butter for Dipping approximately 1/2 cup
• Mix of cinnamon and sugar approximately 1 cup sugar with 2 tsp cinnamon
• Melted white chocolate Optional

Instructions

• Using mixer, thoroughly blend cake mix and pureed pumpkin. Add pumpkin pie spice if using. (I roughly used the recipe from Budget Bytes for homemade pumpkin pie spice.)
• Preheat oven to 350 degrees. (By doing this step second, you allow the batter to rest, and allow the flour to absorb all the moisture from the pumpkin.)
• Transfer batter to piping bag or ziploc bag. Cut tip of bag and pipe batter into donut pan. Lightly rap pan on counter to release any air bubbles.
• Bake donuts for 10- 12 minutes, rotating pans half way through. After removing from oven, allow donuts to cool 2-3 minutes before transferring to cooling rack. Allow all donuts to cool prior to coating in cinnamon and sugar.
• Note- I only recommend dipping the donuts in butter and sugar if you’re going to eat them on the same day. Otherwise, the additional moisture from the butter will make the donuts gummy on the next day 
• Lightly dip donuts in melted Earth Balance Buttery Spreads. Next, lightly dip donuts in cinnamon and sugar mixture. Return donuts to cooling rack to set.
• Additional option. Melt while baking chips and use it as a drizzle on the donuts. I prefer Guittard White Baking Chips. 

*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!**

Originally Published August 23rd 2017

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Brands Who Make Gluten Free English Muffins

While there are many gluten free English Muffins on the market, I prefer those from Canyon Bakehouse. They have an “original recipe” as well as a “honey whole grain” option. The whole grain option comes in their Stay Fresh packaging. They are also dairy, soy and nut free. (They do contain eggs.)

Other Brands of Gluten Free English Muffins

• Udi’s (contains eggs and dairy)
• Glutino (contains egg and dairy)
• O’Dough’s (contains soy)
• Katz (contains soy)
  • plain, whole grain, cinnamon raisin, blueberry
  • whole grain & blueberry DO NOT contain soy
• Food For Life (contains sesame)
• Trader Joe’s (contains egg)

How To Make Eggs with Higher Protein

For this recipe, we’re basically making scrambled eggs, but baking it. To add some extra protein, we’re adding cottage cheese and shredded cheese into our “scrambled” eggs. One third cup of cottage cheese adds approximately 9 grams of protein. It also makes the eggs fluffier and creamier. I prefer Daisy or Good Culture cottage cheese.

Baking Your Eggs VS Cooking Them Individually

There are many ways to make eggs for a gluten free bacon, egg and cheese breakfast sandwich. You could cook the eggs individually. But baking one whole pan of eggs only takes 10 minutes. Plus, you can walk away from them will preparing other things for breakfast.

Do I Really Need a Quarter Sheet Pan?

My short answer is yes. I can’t begin to tell you how many times I use my quarter sheet pan. In a household of 2 people, I’ve used it to make gluten free chocolate chip blondies, gluten free biscuits, gluten free pizza for one, and so much more.

I bought my quarter sheet baking pans at Gordon Food Service. I don’t even remember what company made them, but I’ve had them for years. You can find them on Amazon (*affiliate) from Nordic Ware, USA Pan, and Made In Cookware. (All USA based)

What is Canadian Bacon? Pork Free Options?

Canadian Bacon isn’t like the strips of bacon most of us think about. As per Jones Dairy Farm, it is “unlike the conventional bacon derived from the pig’s fattier belly, Canadian bacon comes from the center of the pig’s back – the area housing the much leaner pork loin.” It tastes similar to ham. P.S. Jones Dairy Farm is certified gluten free.

If you can’t eat pork, like my husband, I have a great recipe for Chicken Sausage breakfast patties. Applegate makes Chicken and Maple Sausage Patties, as does Amy Lu.

Can I Make These Egg Free?

Can you make these Gluten Free Bacon, Egg and Cheese Breakfast Sandwiches egg free? Please know that Canyon Bakehouse English Muffins contain egg. Just Egg makes a liquid egg alternative.

Three tablespoons of Just Egg liquid equals 1 egg. I’d use 1 1/4 cups of liquid egg for this recipe. In addition, Just Egg makes premade egg patties.

Can I Make These Dairy Free?

Can you make these gluten free bacon, egg and cheese breakfast sandwiches dairy free? Yes, I think an alternative milk should work just fine. I don’t see a dairy free cottage cheese online. You could substitute it with Kite Hill dairy free ricotta cheese.

You would need dairy free shredded cheese for the batter, and slices of dairy free cheese to build the gluten free breakfast sandwich. I know Violife is popular with many who follow a dairy free diet.

Can I Freeze These Breakfast Sandwiches for Later?

Yes you can freeze these gluten free bacon, egg and cheese breakfast sandwiches for later. This makes them a quick grab and go breakfast item for busy work or school mornings.

If you’re prepping for later, wrap each individual gluten-free breakfast sandwich, minus condiments or cheese, in foil. Then, place in a gallon ziploc bag and stick in the freezer.

They can later be unwrapped, cheese added, and warmed in the microwave for 30 seconds. I prefer to warm them in the foil for 15 minutes in a 350 degree oven.

Other Gluten Free Breakfast Options

I’ve created many gluten free recipes that would be great for breakfast. My gluten free breakfast strata is a great recipe to make once and eat all week. In addition, I have a gluten free breakfast casserole for two! Check out my list of other Quick Gluten Free Breakfast Options for more idea.

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Gluten Free Bacon, Egg and Cheese Breakfast Sandwiches

Gluten free breakfast made easy with gluten free english muffins, baked egg, and slices of cheese and Canadian bacon.

Course Breakfast

Cuisine American

Keyword breakfast sandwich

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Equipment

• quarter sheet pan
• Parchment Paper
• whisk (or blender)
• measuring cups
• measuring spoons

Ingredients

• 6 gluten free english muffins
• 6 eggs
• 1 tbsp milk
• 1 tbsp melted butter or oil
• 1/3 cup cottage cheese
• 1/3 cup shredded cheddar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 cup cooked veggies OPTIONAL
• 6 slices cheese
• 12 slices Canadian Bacon

Instructions

• First slice gluten free english muffins in half and set aside. You can toast them first if you like.
• Next, combine eggs, milk, melted butter, cottage cheese, shredded cheese, and spices into a bowl or blender. (blender is preferred to break up the clumps of cottage cheese.) Mix together.
• Pour egg batter into a parchment lined quarter sheet pan. (I recommend crumpling it first and then straightening it out to make it easier to get into the corners of the pan.
• Bake at 350° for 10-13 minutes.
• Remove pan from oven and allow the baked egg to cool for up to 5 minutes before cutting. You can cut the baked egg into squares, or use a circular cookie cutter to make the baked egg the same shape as the English Muffin.
• Assemble your breakfast sandwich using the toasted muffin, a section of baked egg, a slice of cheese and 2 slices of Canadian Bacon. (or other protein.)
• Serve immediately or wrap in foil to reheat another day.
• If you're prepping for later, wrap each individual gluten-free breakfast sandwich, minus condiments or cheese, in foil. Then, place in a gallon ziploc bag and stick in the freezer.

  They can later be unwrapped, cheese added, and warmed in the microwave for 30 seconds. I prefer to warm them in the foil for 15 minutes in a 350 degree oven.

The post Gluten Free Bacon, Egg and Cheese Breakfast Sandwiches appeared first on MI Gluten Free Gal.

Wanting to skip the work and order cinnamon rolls? Gluten Free Specialties and Bliss Bakery ship nationwide. Many other Michigan Gluten Free Bakers have them for sale, in store.

Basic Recipe

This recipe for Basic Gluten Free Cinnamon Rolls from Iowa Girl Eats uses Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. A straight forward recipe to get anyone started!

• My gluten free cinnamon roll recipe using Cup 4 Cup
• Basic Gluten Free Cinnamon Roll Recipe using King Arthur Measure for Measure
• Gluten Free Cinnamon Rolls using Pillsbury Flour Blend
• Gluten Free Cinnamon Rolls using Pamela’s Artisan Blend
• Gluten Free Cinnamon Rolls using Better Batter
• Gluten Free Cinnamon Rolls using Authentic Flour Blend

Dairy Free

Need to stay away from butter and milk? This dairy recipe for Gluten Free Cinnamon Rolls from Allergy Free Alaska avoids casein. She does use individual flours, so you may need to adjust liquids if using a premade gluten free flour blend. Added bonus? This recipe contains no xanthan gum, as written!

Vegan (Egg and Dairy Free)

The 52 Minute Gluten Free Cinnamon Buns from GF Jules are perfect for those avoiding eggs and dairy. They’re yeast free as well! They do use her proprietary flour blend, which you can order through her website or on Amazon.

Yeast Free

Ain’t no one go time to wait for dough to rise when you’re craving these beauties! This recipe for Yeast Free Gluten Free Cinnamon Rolls from The Gluten Free Austrian is absolute perfection. I love her tip for perfectly rolling the rolls! 

Top 8 Allergen Free

The orange rolls work great for those staying away from wheat, eggs, dairy, milk, peanuts, tree nuts and soy. Find the recipe for these Gluten Free Vegan Orange Rolls on Allergy Awesomeness. 

Keto

To be honest, I don’t know much about the keto diet. However, I know that Wholesome Yum writes TONS of keto recipes. Her Fathead Keto Cinnamon Rolls look like the perfect start to a Christmas morning.

Grain Free

All my grain free baking starts with Chebe mix. Naturally gluten free, their cinnamon roll mix works for so many things! (Like my mini apple cheesecakes!) Here’s how to make Grain Free Cinnamon Rolls, with that mix.

Small Batch

Sometimes, you just need a sweet treat for a small gathering. No more than four. (Or keep them all to yourself!) My recipe for  Gluten Free Cinnamon Rolls for Two is based on the one from Dessert for Two. Requires no yeast!

Fruit Fillings

These Gluten Free Lemon Blueberry Sweet Rolls from Eat with Clarity are bursting with fruit in every bite. I think you’d be able to sub a different fruit, such as apple or cherry, if you’d like. The Lemon Cream Cheese Frosting on top sounds DELICIOUS.

Easy Cake

This Gluten Free Cinnamon Roll Cake from Gluten Free Palate has all the flavor of rolls, without all the work. The cake itself only uses 8 ingredients! I’d definitely add her glaze on top. Check her post for her link for traditional gluten free cinnamon rolls, as well.

Fancy Shapes

True, this is not a traditional cinnamon roll. However, this Gluten Free Cinnamon Star Bread from King Arthur Flour looks phenomenal! It uses their new Gluten Free Bread Flour. Please be aware that it contains gluten free wheat starch. Want it grain free? Try this Grain Free Raspberry Holiday Star Bread from The Savory Celiac.

Pull Apart Deliciousness

This Gluten Free Monkey Bread has been majorly popular with my followers. Made with Bob’s Red Mill Pizza Crust Mix, you only need to add yeast, water, eggs and oil to make the dough. Looking for more of a cinnamon roll flavor? Add this glaze from My Gluten-Free Kitchen’s Gluten Free Pull Apart Cinnamon Rolls.

Do you have a favorite take on cinnamon rolls? What other specialty breads do you make during the holidays? Please tell me in the comments below!

**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!**

Originally Published 2019

The post 10 Great Gluten Free Cinnamon Rolls To Try appeared first on MI Gluten Free Gal.

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

Print

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.

Zingerman’s Is a Michigan Icon

To me, the name Zingerman’s is synonymous with the word Michigan. Zingerman’s has been a fixture of the Ann Arbor community for what seems like forever. (For those keeping track, their deli opened in 1982. I would have been 4 at the time.)

For years I’ve seen their baked goods at coffee houses, eateries and health food stores. With my Celiac Disease, it was a business I never thought I’d be able to personally enjoy. Upon my visit to Zingerman’s Roadhouse, I’ve learned that I (and other’s with Celiac Disease) can also be part of the family of customers.

Researching Zingerman’s Gluten Free Options

My visit to Zingerman’s Roadhouse started, like always, with a little research. Gluten-free diners highly rated the restaurant on the Find Me Gluten Free app. I reached out to my connection at the Ann Arbor Convention and Visitor’s Bureau to see if she had an email contact. Luckily she did. (Us “Margaret”s are resourceful like that.)

The CVB connected me to the totally delightful Marcy Harris. (Later we realized we grew up in the same city and had some of the same friends. Of course!) Marcy impressed so much with her answers (which I will share below) that I eagerly made a reservation to dine there for breakfast.

Gluten Free Waffles and More

So my husband and I arrived for breakfast at 8 am, eager for breakfast and to get out of Ann Arbor traffic. We parked near the “Roadshow” which is an Airstream trailer outside of Zingerman’s Roadhouse. They serve hot beverages and baked goods. You can drive thru and they’ll serve you a warm cup of coffee and a genuine smile.

We walked into the restaurant, and were warmly greeted by the waitstaff. I mentioned my scheduled meeting with Marcy and was promptly seated. It was a busy morning of regulars like Ron, who eats breakfast there every single morning.

Zingerman’s Uses Fresh, Local Ingredients

Marcy joined our table. She was just as excited to meet me as I was to meet her! Our server got our drink orders and gave us a chance to look over the menu. I was impressed that the menus are printed daily, allowing for changes to the menu for the freshest of ingredients.

While I knew what I wanted right away, it took my husband a few moments to decide. For me, the choice was obvious. I ordered the Carolina Gold Rice Grits and Bits waffles, with a side of housemade sausage, made from pigs raised here in Michigan. My husband, who has a pork and shellfish intolerance, went with the Huevos Rancheros. For him to find vegetarian refried beans definitely made his day.

The BEST Gluten Free Waffles

In a word, the food was AMAZING. The Grits & Bits waffles are crisp on the outside and almost creamy on the inside. That probably sounds weird, but trust me, it’s like heaven. Topped with bacon and cheese AND syrup?! It’s out of this world!

And these waffles are ALWAYS gluten-free. They bake these circular waffles in a dedicated gluten-free waffle iron. (Regular waffles are rectangular.) This is intentional so that gluten-free items look different visually, adding another safeguard to the customer’s dining experience.

What Other Gluten Free Options Does Zingerman’s Offer?

They also have gluten-free fried chicken, which is cooked in a dedicated fryer and served on a plate. (The regular fried chicken is served in a basket.) They also have gluten-free bread available, made at Zingerman’s Bakehouse. This is offered as a substitution for bread on any of their sandwiches, or in a bread basket. (See the bottom of my article for prep methods on their gluten-free bread.)

Zingerman’s Roasts Their Own Coffee

My husband let me try his Huevos Rancheros. It was a bit spicy for my taste, but he adored them. He really enjoyed the coffee, which they roast at Zingerman’s Coffee Company and source from small estates that Zingerman’s personally visits. They always have their exclusively roasted Roadhouse Joe on brew, as well as a Coffee of the Month that rotates. You can purchase it in bags at the Roadhouse or visit Zingermnan’s Coffee Company. They even have a chart on the wall, displaying the best way to brew each coffee.

Who Started Zingerman’s?

While we enjoyed our meal, Marcy shared some of the company’s history and unique facts. For instance, Ari Weinzweig and Paul Saginaw started Zingerman’s Deli for a very important reason. The quest to create an excellent Jewish Reuben sandwich. Things grew from there.

Zingerman’s now owns 13 connected businesses. This includes the restaurant, a Creamery where they make their own cheese, the Bakehouse where they make their bread, and even a Korean restaurant named Miss Kim. If they can make their Dolsot Bi Bim Bap gluten-free, I would be ecstatic. Regardless of how large they’ve grown, their mission and mindset never waivers- Great Food, Great Service and Great Finance.

The Mission Behind Everything at Zingerman’s

As impressed with I am with the food, I was just as impressed with the philosophy of the business. Zingerman’s goal is to keep things local, regional and sustainable as much as possible. They own Cornman Farms in Dexter, where they raise their own animals and grow their own produce.

They place an huge emphasis on training. Not just about how to cook and serve food, but on finance and other topics of their interest. They even encourage employees to teach classes themselves. Zingerman’s offers training to others businesses as well. Their not intimidated by competition, but want to serve their community to make it a better place for everyone.

In all honesty, I’m in love with this restaurant. From the waffles to the staff to the collection of over 3,000 salt and pepper shakers that line the dining room walls. Because when you’re here, you really do feel like family. And that’s exactly how Ari and Paul and the rest of the Zingerman’s staff want you to feel.

How Zingerman’s Roadhouse Accommodates Gluten-Free and Food Allergy Needs

“Zingerman’s Roadhouse takes food allergies, Celiac Disease and other restrictions very seriously. We take several steps to make sure we are keeping our food allergy guests safe. Our practices start with our menu and our service interaction with the guests.

Any item that is available on the menu as gluten-free is labeled with a “GF”. If an item can be made gluten-free, we add a note underneath that item indicating how it can be done. For example, we have a gluten-free fryer, so we might indicate that an item can be prepared in that fryer to make it safe. Our servers are trained to inquire about food allergies, and to ask specific questions to find out as much as we need to know about accommodating a guest’s needs.”

How Do Wait Staff Handle Gluten Free Orders?

When a guest tells their server they have a gluten sensitivity, or any allergy for that matter, the server rings in the item with specific instructions detailing how it should be prepared. There are buttons in our Point of Sales system that denotes an allergy, what the allergy is, and the severity of the allergy. So for an individual who has Celiac Disease, we would use the buttons that say “Gluten Allergy, Allergy Severe”. This information is sent to the kitchen, who then prepares the meal using safe handling.

How Do Kitchen Staff Handle Gluten Free Orders?

For any allergy, that means changing gloves, using a separate cutting board, knife, bowl, utensils, pan, waffle iron, toaster, or fryer. If an item cannot come into contact with the grill, for example, we prepare it in a fresh, separate sauté pan. Three pairs of eyes read the ticket with the allergy note : the person preparing the food, the chef running the line, and the manager expediting the food. This way, three people are responsible for keeping each other in check for making sure the food is safe.

Does Zingerman’s Have a Separate Fryer?

If we are preparing gluten-free bread for a bread basket, or for a person’s toast in the morning, the bread is toasted in a toaster specifically for gluten-free bread. We do have rice flour available for our gluten-free waffle and gluten-free fried chicken, so it is imperative that we make sure to prepare these items in the gluten-free waffle iron or fryer. There are ways for us to distinguish these items from the others so that there is no mistake of mixing them up.

Other Ways Zingerman’s Take Care of Customers

If a guest comes in regularly, we do take down their name and allergy information and enter it into our reservation system. This way we can print a ticket from the reservation computer and give a copy to the server and to the kitchen.

I am actually in the process of updating an allergy “cheat sheet” that a manager created for our servers a couple of years ago. The laminated card is the perfect size to fit in the servers’ order-taking books. The card categorizes different allergies and lists additional information about our menu items for each category that is critically important for the server to know.

What About Their Gluten Free Bread?

At Zingerman’s we bake our own gluten-free bread, which is prepared in a shared bakery. (Zingerman’s Bakehouse would like to emphasize that it is not a dedicated gluten-free bakery. They make the gluten-free bread as a service to the Roadhouse and the Deli only.) We prepare it during specific production days and times when NO other breads are being made. Zingerman’s gluten-free breads are prepared in separate pans.

Prior to production, we sanitize all utensils and ovens, OR use separate tools used designated only for gluten-free production. Because wheat particles can be present in the air, we send it to a third party lab for testing. Our test results came well within the government guidelines for parts per million of gluten. We do share this information with those that have a serious intolerance like Celiac, so that customers can determine whether this bread is the right fit for them.

Have you eat at Zingerman’s Roadhouse or any of the other Zingerman’s businesses? What’s your favorite meal? Leave me a note below so I know what to get the next time I go back!

Restaurant Location and Contact Information

Zingerman’s Roadhouse
2501 Jackson Ave
Ann Arbor MI 48103
(734) 663.3663
Website | Facebook | Instagram

**We were not charged for our meal. However, all of my thoughts and opinions are my own. And you better believe I’m going back for that fried chicken!**

Zingerman’s Roadhouse is one of many Michigan restaurants I’ve visited. You can view a list of them on my  Michigan gluten free dining post. Please remember to always ask any restaurant about their food preparation practices. In the mood for something different, check out my list of Ann Arbor Gluten Free Dining Recommendations.

Originally Published February 2017

The post Zingerman’s Roadhouse Gluten Free Options appeared first on MI Gluten Free Gal.

Canyon Bakehouse Gluten Free Heritage Style Bread

Say goodbye to little loaves my friend. These Canyon Bakehouse Heritage Style Wide Loaf breads are BIG deal. At a whopping 24 oz., you’re going to run out the door to buy it. Also, making a wider loaf of bread isn’t as easy as you think. It’s not as simple as using a bigger pan. Gluten-free bread dough needs walls to climb up, to adhere too. That’s why most loaves are smaller. The bakers at Canyon Bakehouse put their heart, soul and energy into creating this Heritage Style line. They created two flavors – Whole Grain and Honey White.

The Easiest Overnight Gluten Free Blueberry French Toast Casserole

You will love how easy this dish is to put together. Cube your bread, dump half of it into a greased dish, and then dump your blueberries on top. Next, distribute the cream cheese chunks evenly. Finally, fill in with the rest of the cubed bread, and dump the egg + milk custard over the whole dish. Wrap in plastic wrap, stick it in the fridge, and get a good night’s sleep!

**Special note- It’s important to pull your casserole dish out at least 3o minutes before you put it in the oven. When cold dishes are put into a hot pre-heated oven, your dish may break / shatter. Therefore, make sure to plan time to allow your casserole dish to come to room temperature. On a side note, I LOVE my Staub baking dishes. This oval dish is part of a 3 piece ceramic set, and I use it all the time. 

Should I Use Fresh or Frozen Blueberries?

You can use frozen in the casserole, but I choose to use fresh. However, frozen blueberries “bleed” into the custard as the casserole sets up overnight. It just looks “neater” with fresh blueberries. However, frozen blueberries are often cheaper. So feel free to do whichever works better for you. 

Can I Make This French Toast Casserole Without Dairy?

Canyon Bakehouse Heritage Style Bread contains no dairy. This recipe calls for 1 1/2 cups milk. If you can’t consume dairy, almond milk or rice milk should work just fine. I don’t have much experience with dairy free cream cheese. In Go Dairy Free’s review of The Best Dairy-Free Cream Cheese Alternative Taste Test, she recommended Kite Hill Cream cream cheese. She stated it held up well in baked recipes. 

Can I Make This French Toast Casserole Without Eggs?

Canyon Bakehouse Heritage Style Loaf bread contains egg as an ingredient. You should be able to use a different egg free bread. However, my recipe uses 8 fresh eggs. I haven’t tried an egg substitute. Therefore, I’d recommend making a recipe specifically written without eggs. Just What We Eat’s Vegan French Toast Casserole would be a good option. 

Don’t Skip the Homemade Blueberry Sauce

While you can serve this gluten free blueberry french toast casserole with simple maple syrup, the homemade blueberry sauce takes this dish over the top. It cooks in about 15 minutes, and you can prepare it while your casserole bakes. If you have leftover blueberry sauce, it pairs great with plain Greek yogurt. 

How to Handle Leftovers

Refrigerate leftovers and eat within 2 to 3 days. I reheat individual servings in the microwave, usually for at least 1 minute. Since microwave wattage varies, the time you need to reheat your casserole may vary. 

More Blueberry and Brunch Recipes

Need more breakfast or brunch recipes? Visit my post about gluten free brunch casseroles and dishes. Looking for more gluten free blueberry recipes? Check out my recipe for grain free blueberry pie, or blueberry zucchini bread. For muffins, try The Gluten Free Austrian’s Gluten Free Blueberry Muffin recipe. 

Gluten Free Blueberry French Toast Casserole Recipe

Print

Overnight Gluten Free Blueberry French Toast Casserole

This easy gluten free blueberry french toast casserole will impress everyone at your dinner table!

Course Recipes

Keyword blueberry casserole, gluten free breakfast casserole, gluten free brunch, overnight casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chill Time 8 hours hours

Total Time 9 hours hours 25 minutes minutes

Servings 8 servings

Author Margaret Clegg

Ingredients

• 8 slices gluten free Canyon Bakehouse Heritage Style Bread cubed
• 1 cup blueberries
• 1 8 oz pkg cream cheese cubed
• 8 eggs beaten
• 1 1/2 c milk of your choice
• 1 tsp vanilla
• 3 tbsp maple syrup
• 1 tsp cinnamon

Blueberry Sauce

• 1 cup white sugar
• 2 tbsp cornstarch
• 1 cup water
• 1 1/2 cup blueberries can be frozen
• 1 tbsp butter

Instructions

• Place brick of cream cheese in freezer, and allow to harden. This makes it easier to cut. Cut into cubes once firm.
• Lightly grease an 11 x 7 oval baking dish
• Cut 8 slices of Canyon Gluten Free Heritage Style White or Whole Grain bread into 1 inch cubes.
• Arrange half of bread cubes into bottom of baking dish.
• Spread 1 cup of blueberries on top of bread chunks, followed by the cubed cream cheese, and then the rest of the bread cubes.
• In a large bowl, whisk eggs, milk, vanilla, syrup and cinnamon. Once combined, pour over casserole.
• Cover casserole with sarah wrap, and place in fridge overnight.
• The next morning, remove casserole from refrigerator, at least 30 minutes prior to baking. You want the dish to come to room temperature before putting into the oven. If you don't wait, it could cause your dish to crack in the oven, from the sudden and drastic change in temperature.
• Meanwhile, preheat oven to 350 degrees.
• Remove plastic wrap from chilled casserole, and then cover with aluminum foil.
• Cover baked for 40 minutes
• Remove foil, and bake for another 30 minutes.
• While casserole is baking, prepare blueberry sauce. Combine sugar, cornstarch and water in a medium pot. Stir until cornstarch is dissolved.
• Bring to a simmer, and heat for 3-4 minutes to dissolve the sugar.
• Add 1 1/2 cups of blueberries (either fresh or frozen.), and simmer for 10 minutes, until berries burst and sauce starts to thicken.
• Remove sauce pan from heat, and add 1 tbsp butter.
• Once casserole is finished baking, remove from oven, and allow to cool for 5 minutes. (This prevents you burning your mouth!) Serve warm with bueberry sauce on top.

**Canyon Bakehouse was generous enough to send me these loaves of bread. This post also contains Amazon affiliate links. I earn a small percentage for advertising. However, it does not impact your cost. Thank you for supporting my blog. **

Originally Published February 2017

The post Gluten Free Blueberry French Toast Casserole appeared first on MI Gluten Free Gal.

Perfect Dish for Holiday Leftovers

You could make this Mashed Potato Crust Quiche any time of the year. However, I find it most handy right after the holidays. I always make extra mashed potatoes, because they can be re-purposed in so many ways. After Thanksgiving or Christmas, there’s usually lots of turkey or ham left over. With your potatoes already mashed and your meat already cooked, throwing this quiche together is a snap!

How to Use Mashed Potatoes to Make A Crust

Of course, you can make this any time of the year. The mashed potato crust is easy to make. If you don’t have leftovers, just wash, cut and boil 3-4 potatoes. Once they’re fork tender, drain the water, mash and season to your preference. (I add butter and a bit of goat cheese to mine. Yum!)

Make sure the potatoes are cooled enough to work with, so you don’t burn your hands. Form the mashed potato crust into a pie pan and brush with oil. Bake in a 350 degree oven for 30 minutes, just until it starts to get golden brown. Then take it out and bump the oven to 375.

What’s the Ratio of Egg to Milk to Make A Gluten Free Quiche?

I don’t make quiche often, so I researched a few different recipes to come up with the best filling. I found Gluten Free on a Shoestring had a handy ratio in her recipe, so I followed that. Her basic ratio is 1/4 cup of milk for every egg. I used half and half instead.

What Vegetables/ Meat Do You Add?

I used sauteed mushrooms, onions and spinach for my vegetables. Really, you can use anything you like! I added the last remaining bits of turkey breast I had leftover from my Thanksgiving dinner to my egg mixture. I poured all of that deliciousness (and cheese!) into my prebaked mashed potato crust and waited with baited breath.

Best Gluten Free Quiche I’ve Ever Tasted

It was more beautiful than I even imagined! After allowing it to cool and set up, it sliced beautifully and held up well. It was even better the second day! In truth, this is delicious hot or cold. You’ll definitely want to add this recipe to your breakfast rotation! Thanks to Nicole Hunn and Jessica Webster for your insight on this dish!

Other Uses for Leftover Mashed Potatoes

Looking for other uses for leftover mashed potatoes? Try this recipe for Gluten Free Potato Gnocchi from GF Jules. These savory Gluten Free Bacon Potato Pancakes from A Dash of Megnut sound delicious, too! And don’t miss my recipe for waffled stuffing! Check out this post from Eat at Our Table for more Gluten Free Thanksgiving Leftover recipes.

Recipe

Print

Gluten-Free Mashed Potato Crust Quiche

Equipment

• OXO Good Grips Glass Pie Plate with Lid
• ZWILLING Twin Signature 3-pc German Knife Set
• Dreamfarm Flisk | 3-In-1 Stainless Steel Whisk

Ingredients

For the Crust

• 2 cups mashed potatoes
• oil

For the Filling

• 6 eggs whisked
• 1 1/2 cups half and half I used 3/4 cup of cream and 3/4 cup of lowfat milk
• Favorite vegetables sauteed as to release their extra water ( no more than 3 cups)
• Favorite cooked sausage / bacon optional (no more than 8 oz)
• 1 1/2 cups grated cheese

Instructions

• Form mashed potatoes evenly into pie crust. Brush lightly with oil. Bake crust at 350 degrees for 30 minutes until lightly browned. When finished, remove crust and turn oven to 375.
• While the mashed potato crust is browning, saute vegetables and cook meat. Set aside.
• Whisk eggs and half-and-half, adding salt and pepper to preference. Combine cooled vegetables, protein and cheese with egg mixture and pour into prepared mashed potato crust. Bake at 375 for 30-35 until set. Allow to cool 15 minutes or more before serving.

Have you ever made a Mashed Potato Crust Quiche before? What are your favorite quiche recipes? Leave me a note in the comments below!

**This post is not sponsored. However, it post 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 November 2016

The post Gluten-Free Mashed Potato Crust Quiche appeared first on MI Gluten Free Gal.

The One Food You All Voted For

Back in April of 2023, Relative Foods and I asked my followers, “Which Recipe Do You Want Recreated Gluten Free?’ While some mentioned coffee cake, spinach pie (which I may still attempt), and oyster crackers, the resounding answer was Cinnamon Rolls. And I get it. There is nothing better than a gooey soft cinnamon roll, slathered in sweet frosting. It may have taken me 6+ attempts, but I feel I have a winner with this recipe. 

What is Relative Foods?

Relative Foods is a small, family-run, veteran-owned food processing business in Spring Lake, MI. Their facility is completely gluten free, and free from many common allergens. None of their products include nuts, soy or dairy. Many of their products are organic, and free of GMO’s. They sell sugars, salt, millet flour, and spices, including their new cinnamon. I love the peace of mind I have knowing that their facility is 100% gluten free. 

Added bonus- My followers get a 15% discount on all Relative Foods products with the code MIGFGAL at checkout. Or click this link, and it automatically applies the discount. 

What Flour Do You Use for These Gluten Free Cinnamon Rolls?

I need my followers to understand something. When I use the term “Cup4Cup,” I am referring to a specific brand. I created this recipe for gluten free cinnamon rolls, starting with my popular gluten free crescent roll recipe. I didn’t attempt this recipe with any other flour blend, and I don’t plan to. In my baking experience, this is the best “all purpose” gluten free flour blend to use with yeast.

What is Tangzhong?

Glad you asked. Prior to attempting this cinnamon roll recipe, I’d never heard the term myself. I learned about this technique from reading King Arthur Baking’s website. Tangzhong is a rue of flour and milk. So many cinnamon roll recipes call for “scalding” the milk. However I get distracted and usually cook it too long. Using the tangzhong method allows the dough to hold on to more moisture. And soft and moist is definitely what we want for cinnamon rolls. 

When I looked at how tangzhong was used in other recipes, it appeared to have a 1:3 ration. 1 tbsp flour for 3 tbsp milk. Therefore I chose to use 2 tbsp flour and 1/3 cup milk. (For those that are unaware, 1/3 cup equals five tablespoons + 1 tsp.) Learn more about using this technique for baking in Gluten Free on a Shoestring’s Gluten Free Japanese Milk Bread Recipe.

What Kind of Yeast Should I Use?

There are three kinds of baking yeast that people tend to use. Active, Instant and Fresh. I never use fresh, because I don’t bake with yeast all that often. While Instant yeast allows you to skip the proofing step, I find the active yeast works better in this dough. I tried my gluten free crescent roll recipe with these two yeast types, and found that the instant yeast produced a better tasting and softer roll. 

When proofing yeast, it’s important that your water is “just right.” 110 degrees is the water temperature I prefer. I always make sure to add a tbsp of sugar to my water, as it helps the yeast to grow/ feed. I usually allow my yeast to proof for 10 minutes. Which is perfect for this recipe, as your rue can cool down while your yeast is rising. 

How to “Roll” Cinnamon Rolls

First, we need to chill. The dough that is. After you’ve combined all the ingredients for your dough, and allowed it to rise, it might be a bit warm. However, we want all that softened butter in the dough to be firm, so you can easily roll the dough. I allowed my dough to chill for 30 minutes, before rolling. Another tip- You can cover your dough with plastic wrap, to make rolling easier. The dough won’t stick to your rolling pin, that way. 

You’ll rough your dough into a rectangle, approximately 15 x 9. While some people melt their butter and add their cinnamon and sugars to that, I prefer to add my softened butter separately. I look for it to be about the consistency of frosting. (I warm it in the microwave for 5 seconds,and then stir.) Then I sprinkle the combined Relative Foods cinnamon and sugars, and press it into the butter. 

Finally, use the edge of the parchment to help you roll your dough into a log. If you managed to sprinkle enough flour underneath, prior to rolling the dough, it should roll up easily. 

P.S. My favorite rolling pin is this tapered rolling pin from Totally Bamboo. It’s lightweight, which is easier on my wrists. Plus it’s simply beautiful. Easy to clean and care for, too. It only cost $19.99! 

The Best Way To Cut Gluten Free Cinnamon Rolls

I know you just took the dough out of the fridge. But you’re going to want to place the rolled up log back in the fridge for a bit. All that butter in the dough is warm. We need it firm to be able to “slice” it. 15 minutes should be good. Then use dental floss (preferably not the minty kind) to “cut” through the dough. 

To “cut” the dough, you’ll slide a large piece of floss underneath the log of dough. When you reach the halfway point, pull the opposite ends of floss towards each other. This will give you a cleaner cut than you’d get with a knife. Repeat this until you have 8 equally sized cinnamon rolls. After they’ve been cut, they’ll rise again for an hour before baking. **Note- Before baking, brush on some heavy cream. This keeps the tops of the cinnamon rolls moist while baking. 

What Should I Serve with Cinnamon Rolls?

Great question. These gluten free cinnamon rolls would pair well with my Mashed Potato crust quiche or a savory breakfast strata. Make Iowa Girl Eats Crockpot Breakfast Casserole, and free up space in your oven. My friend Johnna said cinnamon rolls are served with Chili where she comes from. Make my Cozy Comfort Chili and try the combo yourself!

How Do I Reheat Cinnamon Rolls?

Because I live in a household of 2 (three if you count the dog), we’re not eating a whole pan of gluten free cinnamon rolls by ourselves. (Although my husband would certainly be willing to try!) After doing some research, I found that you can place the whole pan back in an oven, preheated to 275 degrees. On a separate rack, place a bowl of warm water, to create steam. Heat for 15-20 minutes. 

This is also why I recommend only frosting your cinnamon rolls individually. If you put a whole pan in the oven, with frosting, for 20 minutes, you’d end up with a hot mess. (Pun intended.) Plus, not everyone likes frosting. (Wild, I know.) So allow your friends and family to add their own frosting, and make it easier to reheat the pan, later. 

Can I Make the Dough The Day Before? 

I tested this recipe a 7th time, by making the entire recipe EXCEPT for baking it. I placed the rolled and risen cinnamon rolls in the fridge overnight. The next morning I removed the dish from the fridge, and allowed it to come to room temperature. I did this for 30 minutes. Then I preheated the oven to 350 and baked them for 30 minutes. They turned out absolutely perfect! 

Need Dairy Free, Egg Free, Yeast Free, Grain Free, etc. Cinnamon Rolls?

Previously, Cup 4 Cup brand Multipurpose flour contains milk powder. However, I have not tried this recipe with dairy or egg substitutions. I have a whole blog post that shares 10 different gluten free cinnamon roll recipes. There you’ll find cinnamon rolls without eggs or dairy or even yeast. There’s even a Keto option! 

Print

Gluten Free Cinnamon Rolls

Ingredients

To Make The Rue

• 2 tbsp Cup 4 Cup brand Multipurpose Flour
• 1/3 c. milk

To Proof the Yeast

• 1 tbsp sugar
• 1/4 c warm water 110 degrees
• 1 pkg active yeast

To Make the Dough

• 1 3/4 c Cup 4 Cup brand Multipurpose Flour 210 grams
• 1/2 tsp salt
• 1 tbsp sugar
• 5 tbsp softened butter
• 1 egg room temperature
• cooled rue
• proofed yeast

For the Filling

• 4 tbsp softened butter
• 1/4 c cane sugar
• 1/4 c. brown sugar
• 2 tsp cinnamon
• Prior to baking, brush formed rolls with 2-3 tbsp cream

For the frosting

• 4 oz cream cheese
• 2 tbsp butter softened
• 1 tsp vanilla
• 1 c powdered sugar sifted

Instructions

• To make the tangzhong rue, cook 2 tbsp flour and 1/3 c milk in a small pot. Cook for 3-5 minutes until it starts to thicken. Allow to cool
• While that is cooking, combine 1 tbsp sugar with 1/4 water that's been warmed to 110 degrees. Once combined, add a package of active yeast and allow the yeast to proof for 10 minutes.
• While the yeast is proofing, add 1 3/4 c "Cup 4 Cup Multipurpose flour", 1/2 tsp salt, and 1 tbsp sugar to a large bowl. (I use a stand mixer.) Stir.
• Add in 5 tbsp room temperature butter and 1 egg. Mix.
• Finally add the cooled rue and the proofed yeast to the dough. Mix until a soft dough forms.
• Transfer dough to an oiled bowl to rise for 60 minutes. I like to put my dough in a slightly warmed (but turned off) oven. Adding a bowl of warm water on the bottom oven rack also helps in the rising process.
• After the dough has risen for an hour, allow to cool in the refrigerator for at least 30 minutes. This allows the butter to firm up, and make the dough easier to roll.
• While the dough is chilling, combine 1/4 c. cane sugar, 1/4 brown sugar, and 2 tsp cinnamon in a small bowl. This is for the filling.
• Once the dough is chilled, remove from refrigerator. Generously flour a large piece of parchment paper. Transfer chilled dough to paper and kneed until a soft ball forms.
• Flour parchment again before rolling. Roll dough into a rectangle approx. 15 x 9 inches. You can use saran wrap on top of the dough to prevent it sticking to the rolling pin, if you prefer.
• Spread dough with 4 tbsp softened butter. (I usually warm mine for 5 seconds in the microwave, until it has the consistency of frosting.)
• Sprinkle the sugar and cinnamon mixture on top of the butter.
• Using the bottom edge of the parchment paper, tightly roll the dough into a log.
• After rolling the dough, place the dough log back in the fridge to firm up before cutting into individual rolls.
• After having chilled, use unflavored dental floss to cut the log into 8 equal rolls.
• Place cinnamon rolls in a greased dish, and allow to rise for 60 minutes.
• After rolls have risen, brush with 2-3 tbsp heavy cream. This will keep the top of the rolls moist as they bake.
• Warm the oven to 350 degrees.
• Bake the cinnamon rolls for 25 minutes.
• While the rolls are baking, prepare the frosting. Combine the butter, cream cheese, vanilla and sifted powdered sugar in a bowl with tall sides, and beat with mixer until all powdered sugar is combined. (A bowl with tall sides prevents the powdered sugar from getting everywhere.)
• When rolls are done baking, allow to rest 5-10 minutes before applying frosting. I prefer to apply the frosting to individual rolls, in case you want to warm up leftovers in the microwave/oven
• *To reheat the entire pan of rolls, preheat oven to 275 degrees. Place a bowl of warm water in the oven, for added moisture. Heat the rolls for 15 – 20 minutes, until rolls are soft. I also brush the tops of the rolls with add'l cream before reheating.

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