Gluten Free Crescent Dough

While many gluten free brands have recreated what we miss, refrigerated crescent rolls are not one of them. Therefore, this recipe features my homemade gluten free crescent dough. In reality, it’s not hard to make. It simple takes time to make and rise. Once you have that, these gluten free pigs in a blanket are easy!

The trick for this recipe is to roll the dough thin. Like pie crust thin. Please note my recipe for gluten free crescent dough makes one pound. Therefore, you’ll roll out two separate circles of dough. Once rolled, cut it into 12 (roughly) equal triangles. My package of hot dogs contained 6 links, and I cut them in half. You want to try to make  the edge of the dog peeks out over the edge of the dough triangle before rolling.

Can These be Made Dairy and Egg Free? Can I Use a Different Flour?

I have only successfully made my crescent dough using the recipe below, and only with Cup 4 Cup Multipurpose Flour. This recipe uses butter & eggs. I tried using Bob’s Red Mill Flour, and King Arthur Flour Measure for Measure, and they just didn’t turn out the same for me.

If you need an egg free or dairy free recipes, I would try this one for Gluten Free Vegan Garlic Crescent Rolls from Petite Allergy Treats if you need the dough to be vegan. (I’d leave out the garlic filling.) However, please note that she starts with her own gluten free “white mix” flour blend. Please remember that all gluten free flours are NOT the same. If you choose to use a different flour blend, results may vary.

If you want to use Bob’s Red Mill 1 to 1 flour, I recommend Peal With Zeal’s Gluten Free Pigs in a Blanket recipe.

Tips To Yielding the Best Gluten Free Pigs in a Blanket

When I made my plain gluten free crescent rolls, I brushed them with butter. However I think brushing these gluten free pigs in a blanket with egg wash yields a softer “wrap.” I saw others season the outside dough with Everything but the Bagel Seasoning. Lemme tell ya, Best. Idea. Ever. These are so good, they may not even need a dipping sauce!

List of Gluten Free Hot Dogs

Looking for gluten free hot dogs? While this list is not exhaustive, these are brands which I mostly trust. While I am not a huge fan of Bar-S, they are safe and offer a cheaper alternative than others on my short list. The first four brands offer beef hot dogs for those looking to avoid pork. For this recipe I used the Nathan’s Uncured Beef Franks.

Nathan’s Famous Hot Dogs
Hebrew National
Teton Waters Ranch
Applegate Hot Dogs
Koegel’s
Bar S Hot Dogs

Can I Make These Pigs in a Blanket Early & Reheat Them?

I made these gluten free pigs in a blanket on a Monday, then placed them in the refrigerator. Then, I rewarmed them the next day in a 300 degree oven (sprayed them lightly with oil) for 10 minutes. They turned out just as good as when they first came out of the oven!

Can they be frozen? Yes. To rewarm them in the oven, preheat the oven to 350 degrees. Spray lightly with cooking oil, and bake for 12-15 minutes. I find the dough to not be quite as soft as when they first bake, but still taste great. The main thing is to make sure the hot dogs inside are warmed thoroughly.

Can you microwave them? Yes. After they have been fuly baked, and frozen, you can reheat them in the microwave. I put two in the microwave, at full power for 50-60 seconds. Again, the main goal is to warm the outer dough, and fully reheat the hot dogs in the middle.

Other Gluten Free Appetizers and Finger Foods

These gluten free pigs in a blanket would be perfect for any lunch box or football party. You could use this same gluten free crescent dough to make my gluten free Veggie Pizza, as well. These pigs in a blanket would also pair well with my gluten free Soft Pretzel Bites, and my gluten free Baked Mozzarella Cheese Sticks.

Looking for other gluten free appetizers? Try this list of gluten free party appetizers from Celiac Mama, or these gluten free game day appetizers from What the Fork. Looking for meat free ideas? Check out these Vegetarian Appetizers and Snacks from Vegetarian Mamma.  And don’t skip these Gluten Free Spinach Dip Puffs from Eat at Our Table!

Recipe

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Gluten Free Pigs in a Blanket

Ingredients

For the gluten free crescent dough

• 1 3/4 c "Cup4Cup" brand flour 210 grams
• 1 tbsp cornstarch
• 1/4 c cold butter cut into small pieces
• 1 pkg instant yeast
• 4 tbsp sugar
• 1/2 tsp salt
• 6 tbsp warm water 105*-110*
• 1 egg room temperature
• add’l flour for rolling

For the Egg Wash

• 1 egg
• 1 tbsp water

For the pigs in a blanket

• 12 gluten free hot dogs cut in half (to create 24 hot dog pieces)

Instructions

• Start by pulling out two eggs from the fridge to allow them to come to room temperature. 15 minutes should be sufficient. Turn on the oven to 200 degrees. We are warming it only to create the ideal place to proof the dough. Once it comes to temperature, turn it off. 
• In a food processor, combine flour, cornstarch and cold butter. Pulse until butter bits are incorporated/ cut into the dough. (If you don't have a food processor, freeze your butter and grate it in to the flour, in a large glass bowl. Then use hands to combine.)
• After butter is cut into the flour, add instant/ rapid rise yeast, sugar and salt to the processor and pulse to combine. (If you don’t own a food processor, simply stir the rest of the dry ingredients in.) 
• (If you are not using instant / rapid yeast, you’ll need to proof the active yeast in water prior to adding it to the flour mixutre. To do so, place 1 of the 4 tbsp of sugar in a bowl, with the yeast, and add the 6 tbsp warm water. Allow to activate for 5-10 minutes before adding to flour.)  
• Dump flour and butter mixture into a large glass bowl, and add warm water and egg, and mix until a dough forms. 
• Cover bowl with plastic wrap and place in the TURNED OFF OVEN and allow the dough to rise for 30-45 minutes. 
• Remove bowl from oven and preheat oven to 375. 
• Cut dough ball in half, (you should have 2 8 oz portions) and transfer one half to a lightly floured work surface. Knead the dough ball a few times until the dough ball is soft. Sprinkle with a bit more flour before rolling. (I like to work on parchment paper, as it easily slides onto a cookie sheet and into the oven.) 
• Roll dough into a circle approximately 10-12 inches in diameter. I find it best to flip and turn the dough in between rolling stages. It prevents sticking. 
• Cut the circle of dough into 4 equal section, and then cut each section into 3 additional sections. This should equal 12 sections of gluten free crescent dough. It will seem thin, but we’re aiming for the perfect proportion of dough to dog. It will puff a bit when the dough bakes. 
• I used Nathan’s Famous Uncured Beef Hot Dogs, which come 6 to a package. Therefore, I cut each hot dog in half, and rolled each hot dog half in one triangle of dough. Repeat until all hot dog portions are used. 
• (Repeat the last three steps with the other half of dough, and more hot dogs.) 
• Line two cookie sheets with parchment paper. Place 12 pigs in a blanket per cookie sheet. 
• In a small bowl, beat an egg with one tbsp water, and baste each pig in a blanket with egg wash. If desired, sprinkle with Everything but the Bagel Seasoning, or course salt. 
• Bake the pigs in a blanket in a 375 degree oven for 12-15 minutes. 
• (Side note – 16 oz of dough is equal to two rolls of Pillsbury Crescent Dough.) 

**This post is not sponsored. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Plus it keeps those annoying pop up ads off my site. Thank you for your continued support!**

Originally Published September 2019

The post Gluten Free Pigs in a Blanket appeared first on MI Gluten Free Gal.

A Frequently Requested Recipe

As I mentioned in my Gluten Free Nanaimo Bars post, in 2018 I took requests from Facebook followers on recipes they’d like to see recreated. My dear friend Gloria mentioned gluten free gingerbread cookies. So I went to my trusty Betty Crocker cookbook and set to work trying to turn this classic into a gluten free recipe.

What Is The Best Gluten Free Flour for Cookies?

People often ask “what’s the best gluten free flour.” I feel this to be a trick question. This world holds millions of people, all with different taste and texture preferences. Not to mention additional food restrictions.

So the answer to the question is “the one you like the most.” Probably not the easy answer you wanted, huh? I have multiple favorites, one of which is Cup 4 Cup flour. I chose to use it in these gluten free gingerbread cookies.

How To Measure Flour for Gluten Free Baking

Don’t scoop flour using a measuring cup. Instead, spoon it into the cup (set over parchment paper) and level it off with a flat edge. Of course, you can use a scale to weigh it, but I know not everyone has a scale. I use this Taylor Kitchen Scale daily in my home.

Can I Use A Different Gluten Free Flour Blend?

I’ve successfully made these cookies with Cup 4 Cup and King Arthur Measure for Measure. One must remember one important thing when using different gluten free flour blends. ABSORPTION. Different flour blends absorb fat and liquid differently. This especially applies to coconut and almond flours. Below are links to recipes made with different flours.

• Recipe using Bob’s Red Mill 1 to 1 Flour
• Recipe using Namaste Flour Blend
• Recipe using Almond Flour
• Recipe using Coconut Flour

Can I Make These Gingerbread Dairy Free? Egg Free?

Now that Cup 4 Cup contains no dairy, these cookies are naturally dairy free and egg free. It uses shortening instead of butter. FYI. I did test this recipe using coconut oil, and it did NOT turn out well. The shortening keeps these soft!

Can I Use This Recipe to Make a Gluten Free Gingerbread House?

I have never attempted to make a gluten free Gingerbread House from this dough recipe. However, I assume that it would work. This gingerbread house cookie cutter set on Amazon would be a huge help. Otherwise, you could order from dedicated gluten free businesses that sell gluten free gingerbread house kits.

Can I Make Other Gingerbread Shapes?

Absolutely! One year I couldn’t find my gingerbread men cutters, and made stars instead. (I think I actually like those more!) One year my neighborhood kids baked with me, and they made tulips.

I know someone who makes Wookie gingerbread cookies, and I’ve seen others use ninja cookie cutters. (Click here for my favorite Wilton cookie cutters.)

Other Gluten Free Gingerbread Recipes

Not in the mood for cookies? Try my Gluten Free Gingerbread Cake recipe. You can use it to make cake, cupcakes, and even donuts! Bake it in this Nordic Ware Gingerbread House Pan, and then decorate it with your favorite icing and candies.

Want the taste of gingerbread cookies without the work? I HIGHLY recommend this recipe for Gluten Free White Chocolate Gingerbread Cookies from My Gluten-Free Kitchen. Her recipe may be just one of my holiday favorites!

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Gluten Free Gingerbread Cookies

Course Recipes

Keyword gingerbread, gluten free gingerbread cookies

Prep Time 3 hours hours

Cook Time 10 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Ingredients

• 1/2 c shortening
• 1/2 c sugar
• 1/2 c molasses
• 1/4 c water
• 2 1/2 c Cup 4 Cup Gluten Free Flour
• 1/2 tsp salt
• 1/2 tsp soda
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp allspice

Instructions

• Cream shortening and sugar in a stand mixer or with a hand mixer in a large bowl. Allow it to mix for a good 2-3 minutes until it’s really creamy, and all the sugar is incorporated. 
• Add molasses, and water, and continue to blend until creamy. 
• In a small bowl, combine flour, salt, soda and spices. Whisk together, then sift into molasses mixture. 
• Mix until all ingredients are thoroughly incorporated. 
• Transfer dough to a large container that has a lid. (Or place on saran wrap and wrap up tightly.) Refrigerate for 2-3 hours. 
• Preheat oven to 350 degrees. 
• After dough has chilled, remove from refrigerator. Place on silpat or roll on parchment paper. Cut out cookies. If cutting on parchment paper, remove excess dough and place parchment paper, without cutout dough on cookie sheet.  
• Bake cookies at 350 degrees for 8-10 minutes. Allow to cool on cookie sheet, then transfer to cooling rack. Decorate if desired, once completely cooled. 

Notes

Recipe adapted from Betty Crocker Cookbook

What are your favorite Christmas cookies to make? What holiday treats do you enjoy that connect you with memories of the past? Tell me your story below!

**This post is not sponsored. However, it does contain Amazon 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 2018

The post Gluten Free Gingerbread Cookies appeared first on MI Gluten Free Gal.

What is Gnocchi?

If gluten-free gnocchi is delicious, gluten-free sweet potato gnocchi is divine. “What’s gnocchi” you ask? I think of them as pillowy soft, grown-up tater tots. Technically, gnocchi is a pasta. While made with potato, it also contains flour. I first made this with a blend I received in a Savorfulll box years ago. This time, I’m making it with Cup 4 Cup flour.

I did not create this recipe on my own. I have recently fallen in love with the non-gluten free website, Dessert for Two. Don’t be dissuaded by the title. It contains more than dessert recipes. For example, author Christina Lane has a recipe for Pumpkin Gnocchi. If one can swap potatoes for pumpkin in pie, one can surely do so in gnocchi! Which is exactly what I did.

How Do I Prepare the Sweet Potatoes?

The night before I planned to recreate my gluten free sweet potato gnocchi, I wrapped my sweet potatoes in foil and baked them in the oven. Probably at 350 degrees. Probably for 30 minutes. I’m terrible at remembering some of these things. Sorry.

I’m sure you can do a Google search for how to make sweet potatoes and find a myriad of answers. To keep my sweet potatoes moist, I cooled them and stored them in previously mentioned foil. Why clean more dishes than you need to, am I right?

Secret Ingredient? Ricotta Cheese

Standard gnocchi contains potato, flour and egg. However, Dessert for Two’s Christina Lane also uses Ricotta cheese. In addition to the egg in the recipe, it helps the dough hold together.

It rolled so incredibly well. It required very little extra flour for rolling. Which if we’re honest, is one other reason gnocchi is great. It’s like reliving your childhood days of playing with Play-Doh. Except these are made with wheat-free ingredients and you actually get to eat it when you’re done.

How Do You Shape Fresh Gluten Free Gnocchi?

Roll gluten-free sweet potato gnocchi dough into 3/4 inch snakes, cut them into 3/4 inch pieces, and then roll them down the back side of a fork. That creates the really cool grooves that you find in traditional gnocchi. Thanks Lidia Bostianich for that tip!

How Do You Cook Gluten Free Sweet Potato Gnocchi?

The directions from Lane’s original recipe instruct you to cook / fry these in melted butter. I did. And they were everything I longed for. Soft. Decadent. And totally worth keeping ALL to myself. (I did end up sharing. Because my husband has an adorable smile. He’s lucky.)

Can I Freeze This Gnocchi?

You can also boil these in water. When I originally made these gluten-free sweet potato gnocchi years ago, we then froze them on a cookie sheet. We did this because it wouldn’t be served until the next day at my aunt’s house. When it was time to cook them, I cooked them in straight chicken broth. No prior thawing, and no diluting with water.

I wasn’t very exact on the cooking times. I just cooked them until I thought they were done. (Traditionally you cook them until they rise to the surface.) They tasted fantastic and my uncle even had seconds.

They were a great compliment to the roasted Cornish game hens and wild rice stuffing of our Christmas dinner. These gluten-free sweet potato gnocchi would be great for Thanksgiving too! Click here to get other Thanksgiving menu ideas, from A to Z!

Have you ever made sweet potato gnocchi? What recipe do you follow? What are some of your favorite dishes to make for Christmas? Leave me a note below!

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Gluten Free Sweet Potato Gnocchi

Ingredients

• 4 oz ricotta cheese
• 1/3 c cooked and mashed sweet potatoes
• 1 tsp minced garlic
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 egg
• 1 c Cup 4 Cup gluten-free flour

Instructions

• Preheat the oven to 350. Roast sweet potatoes, whole, for 30-45 minutes. Store in foil and allow to cool overnight in the fridge. 
• Prepare the gnocchi dough. Combine all ingredients EXCEPT for the flour. Christina Lane says to do this to prevent the formation of gluten. Which won’t theoretically happen due to the use of gluten-free flour, but let’s follow directions for the sake of matter. 
• After the “wet” items have been thoroughly blended together, slowly add the flour. Mix together until just combined. 
• Flour a board (or I use a Silpat) and dump dough onto a floured surface. I find it best to divide the dough in half or thirds. This makes it easier to roll and cut. 
• Roll dough into long strips. (Let’s be honest childhood friends, we’re making edible dough snakes here.) Cut into 3/4 to 1 inch portions. 
• Melt butter in a skillet. Cook gluten-free sweet potato gnocchi in melted butter in batches. Cook 2-3 minutes on one side, then flip and repeat. Allow to drain on a paper towel. 
• Alternate cooking method – Bring water or broth to boil and drop gnocchi in liquid. Cook approximately 3 minutes or until gnocchi floats to top.

**This post is not sponsored by the brands mentioned in this post. However, 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 December 2012

The post Gluten-Free Sweet Potato Gnocchi appeared first on MI Gluten Free Gal.

One of My Most Popular Recipes

Years ago I made Gluten Free Resurrection Rolls and EVERYONE loved them. The recipe went viral on Facebook. I think it reached something like 20,000 people. Well, almost everyone loved them. One person made them without the marshmallows, and said they were dry and awful. Therefore, I’ve been meaning to make straight up gluten free crescent rolls.

So, I made them again. And again. And again, until I felt I got them right. Now of course, I have a freezer full of rolls and a waistline that doesn’t need them. Yeah, don’t need to grow there, lol. *It’s 2020, and I’ve made them again, with a time saving change. I completely cut our the 90 minute rise time. Read below to learn more.

Can I Make These Dairy Free? Egg Free?

Extra butter. That’s what my recipe was missing last year. Not in the recipe, but ON the rolls itself. The picture above probably looks like shaggy flour, but it’s not. It’s dough covered with a thin layer of butter. Think of your circle of rolled dough as a pizza crust, and butter as the sauce. Make sense? Don’t skip this step, or your rolls will be dry.

Speaking of butter, I have not yet tried these gluten free crescent rolls sans dairy. Cup 4 Cup Multipurpose Flour recently removed milk powder from their Multipurpose blend. (The ingredients changed in fall of 2024.) I used shortening in my second attempt in these rolls, and was not excited about it. For those who need a dairy AND egg free recipe, please try these Gluten Free Vegan Garlic Crescent Rolls from Petite Allergy Treats.

Also, using less flour than before improved this recipe. Note, GF flours absorb moisture differently.

How To Roll Crescent Roll Dough

I conquered the dough for these gluten free crescent rolls. Next, to master the actual rolling. I based my recipe on the one from Betty Crocker. That cookbook recommends making 16 crescents. (Smaller rolls pictured above.) Can I be honest? Too small. If I’m gonna go to the trouble of making rolls from scratch, I want more than just two bites.

Therefore, in my next attempt I cut my circle to make 8 gluten free crescent rolls. Go big or go home, right? Next time, I may make 12 though. No need for carb overload, right? A tip on how to form your gluten free crescent rolls. First, roll the wedge of dough forward from the outside edge, in toward the center. This helps you form those perfect spirals.

**Time Saving Update – Roll, Rise and Bake (Fall 2020)

This recipe for gluten free crecent dough has been my “go to” for so many things. However, after talking with Jules Shepard, I’ve made some tweaks. In the past, I’ve allowed the dough to rise, then rolled them, then allowed them to rise again. She said the second rise was unnecessary. You can hear more of her baking tips in my May 2020 interview with her.

So, I took her at her word, and made them again, with her advice. I eliminated the 90 minute dough rise all together. Once the crescent dough was formed, I rolled it, brushed it with butter, and then cut and rolled the dough into crescents rolls. Then I allowed them to rise in a warm spot for 30 minutes. Once risen, I preheated the oven to 350 degrees and baked them for 12 minutes. I took pictures of the rolls made with the shorter process, and I must say that they taste amazing!

What to Serve with Gluten Free Crescent Rolls

My husband and I ate these rolls with a dinner of roasted chicken, green beans, gluten free au gratin potatoes and my mother-in-law’s famous lemon cake. We don’t eat pork, but these would pair great with your Gluten Free Easter ham.  Or make this Roast Beef from Allergy Free Alaska, and have delicious leftovers!

Other Uses For This Dough

I use this crescent dough to recreate all the “Pillsbury” based recipes you miss. Use this dough to make Pigs in a Blanket, Mountain Dew Apple Dumplings, and Cheeseburger Crescent Rings. (Do not baste the inside of the roll with butter, tho.) I also use this dough to make Gluten Free Resurrection Rolls, which are perfect for Easter.

***Important Note – This recipe was made with Cup 4 Cup flour. I’ve tried it with other flours, and have not had good results. For successfull crescent rolls, please make these with the flour I recommend. If you use a different flour blend, I can not guarantee that you’ll have good results.

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Homemade Gluten Free Crescent Rolls

Course Side Dish

Cuisine American

Keyword rolls

Servings 12

Equipment

• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls,
• Pyrex 2 Piece Glass Measuring Cup Set, Includes 1-Cup, and 2-Cup
• Cup4Cup Multipurpose Flour, 3 Pounds
• Fleischmann’s Yeast, Active, Dry, 0.75-Ounce Packet (Pack of 9)

Ingredients

• 1 pkg active yeast or fast rise yeast
• 6 tbsp warm water 105-110 degrees
• 4 tbsp sugar divided
• 1 3/4 cup "Cup4Cup" flour 210 grams
• 1 tbsp cornstarch
• 1/4 c. butter COLD, cut into small pieces
• 1 egg room temperature
• 1/2 tsp salt
• Additional 2 tbsp softened butter for spreading and basting

Instructions

• Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. You will turn it off prior to putting the dough ball in the oven. Turn it off once it reaches 200 degrees) 
• To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Mix the yeast and 1 tbsp sugar together. To that, add your warm water and allow to proof for 5-10 minutes. It should easily double in size, if not more. 
• **Update – You can also use instant rise yeast, which requires no proofing. Simply add the dry yeast to the blend of flour and sugar. Add warm water to the dough as the recipe calls for. 
• Meanwhile cut your cold butter into the flour+ cornstarch. I use a food processor to do this. However, you can use a pastry cutter, or simply use your hands to mix it in. Transfer flour mixture to a large bowl.
• To that add the egg, salt, 3 tbsp sugar and proofed yeast. (Or just warm water, if you used rapid rise yeast.) Mix until all of the water is absorbed, and a dough ball forms.
• TURN OVEN OFF. (If you haven't already.) 
• Place dough on a lightly floured surface. (I like to use parchment paper.) Using a rolling pin, roll into a 12 inch circle. Gently spread approximately 2 tbsp softened butter on top of dough. 
• Cut dough into 12 (or 8) sections. Working from the outside, roll each individual triangle towards the center to create your crescent. Place your rolls on a parchment paper lined cookie sheet.
• Place rolls in the warmed (but turned off) oven. Allow to rise for 30 minutes.
• After rolls have risen to almost double their size, remove rolls from oven, and preheat oven to 350 degrees. While oven is heating, brush each roll with a thin coat of butter to prevent over browning while baking. Oil can also be used.
• Once oven comes to temperature, bake rolls in oven for 12-15 minutes. I always rotate my pans halfway through the baking cycle. 
• After rolls are done, remove from oven, and serve warm. If desired, brush with any remaining melted butter. 
• Freeze any remaining rolls for later. 

This post is not sponsored by Cup 4 Cup. However, Plan It Products did give me a the Cooking Liner free of charge while I was at the International Housewares Show. It works like thin parchment paper, but is reusable. I have to admit, I LOVE it! Next I need to see how it compares to using a silpat versus parchment paper. Who wants cookies?

This post does contain Amazon 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 April 2019

The post Homemade Gluten Free Crescent Rolls appeared first on MI Gluten Free Gal.

Our Pork, Shellfish and Gluten Free Household

My husband and I make up quite the culinary challenge. Not only must I refrain from eating gluten, but artificial sugars also make me ill. My husband on the other hand becomes violently ill from eating pork and shellfish. He often jokes that regardless of his Christian faith, God still intended him to keep kosher.

Keeping kosher involves more than just avoiding pork and shellfish, though. It involves the ethical slaughter of animals, not eating meat and dairy together, and other culinary guidelines. During Passover, it also involves the restriction of eating items with leavening and frequently involves baked goods devoid of wheat.

Passover = Seasonal Gluten Free Foods

Because many Passover items are free of wheat, it becomes the best time of year to find new gluten free foods. Many seasonal items hit the shelves that are even certified gluten free, like these Manischewitz marshmallows. I originally bought them for my husband, as they contain no pork.

My plan was to save them for the summer for S’mores. However, I was in the mood for a fun baking project. I decided 2018 would be the year that I finally made gluten free Resurrection Rolls! What’s that you say? You’ve never heard of these Empty Tomb rolls? Well let me teach you about this tasty Easter object lesson!

Gluten Free Substitute for Pillsbury Crescent Rolls

If you search for Resurrection Rolls on the internet, all the recipes have one thing in common. Pillsbury premade crescent rolls. Yeah, that’s not going to work for us. I knew that if I was going to make my own gluten free Resurrection Rolls, I needed to bravely attempt homemade crescent rolls for the first time. No time like the present, am I right?

So, I consulted our tried and true, old Betty Crocker cookbook. You know, the big red one that lies open flat and has full color pictures? Love that book. I found a recipe for crescent rolls, simply substituted Cup 4 Cup Multipurpose Flour (affiliate link), and set out to make my dough.

My Trick For Using Yeast & Proofing Dough

This dough contains yeast. Nothing makes me panic more than yeast. I’m slowly getting better at working with it, but I still worries me every time. Early attempts in my life yielded flat, short loaves of bread and lack luster pizza crusts.

The trick I learned was to stick the dough in a preheated, but TURNED OFF, oven. The oven’s warmth and draft free location is ideal for this. After leaving the dough for an hour, I was pleased to see it had risen. It had risen indeed! Next, roll out the gluten free crescent roll dough for these gluten free Resurrection Rolls!

*Need the oven space? My newest trick is to proof my dough by placing it in a bowl and setting it on top of a heating pad, set to medium temperature.

Generously Flour Your Work Surface

Just like any dough, you want to make sure you generously flour your work surface. I originally rolled the dough for these gluten free Resurrection Rolls on a silicone pastry mat. I has different circle circumferences outlined for what you want to make.

However, it doesn’t take the greatest pictures, so I transferred it to simple parchment paper. Which again, I dusted with flour to prevent sticking. I found it easiest to cut into segments with a pizza cutter. While technically Betty Crocker stated this dough would make 16 gluten free crescent rolls, we need bigger pieces to work with because of the marshmallow we’re putting inside.

How Dough, Marshmallows, Butter and Cinnamon Reveal the Death & Resurrection of Jesus Christ.

So what turns these gluten free crescent rolls into gluten free Resurrection Rolls? This fun, edible treat becomes an object lesson for telling about the death and resurrection of Jesus Christ. Each piece represents a part of the Easter story.

The dough symbolizes the tomb where Jesus friends placed his body. The marshmallow represents the body of Jesus. (The reason we use a marshmallow will becomes obvious after baking!) The melted butter symbolizes the oil used to anoint Jesus’ body after his death. Finally, the cinnamon and sugar blend symbolizes the spices used in burial preparation during that time.

Important Note on Wrapping the Marshmallows

Just as they completely wrapped Jesus’ body for burial, so must the marshmallows for these gluten free Resurrection Rolls. Otherwise the melting and expanding marshmallows will pop out of every nook and cranny possible.

The Tomb is Empty!

So the magic of these gluten free Resurrection Rolls reveals itself when you cut open the roll. The marshmallow disintegrates during baking, leaving a hollow opening in the center. The tomb is empty! He has risen and defeated the power of death.

I am so excited to share this post with you. One, I conquered gluten free crescent rolls, allowing me to finally make these gluten free Resurrection Rolls. In addition, I am joyful to share the story of Jesus’ death and resurrection with you. And about a God who is “compassionate and gracious, slow to anger, and abounding in love.”

Other Uses for This Dough

• Basic Gluten Free Crescent Rolls
• Gluten Free Pigs in a Blanket
• Gluten Free Apple Dumplings
• Gluten Free Cheeseburger Crescent Ring 

Tips for Recipe Success

1. I have only been successful with this recipe using Cup 4 Cup flour. It has NOT worked well with Bob’s Red Mill or King Arthur Measure for Measure.
2. The original recipe calls for shortening. I imagine that Earth Balance buttery sticks would work well in this recipe if you need to be dairy free.
3. I have tried using an egg replacer in this recipe, and it has NOT worked. Try this vegan crescent roll recipe instead.
4. If you need vegan marshmallows, Dandies (Amazon affiliate link) makes amazing ones, although they do contain soy.
5. If you want to make rolls without the marshmallows, please see my crescent roll recipe.
6. I have tried making the dough ahead of time, and chilling it to use the next morning. It works, but not as well.

Gluten Free Resurrection Roll Recipe

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Gluten Free Resurrection Rolls

Equipment

• Manischewitz Gluten Free Marshmallows 10oz (2 Pack)
• Roasted Ground Cinnamon 16oz) –
• Fleischmann’s Yeast, Active, Dry, 0.75-Ounce Packet (Pack of 9)
• Cup4Cup Multipurpose Flour, 3 Pounds

Ingredients

• 1 pkg active yeast
• 6 tbsp warm water 105-110 degrees
• 4 tbsp sugar divided
• 1 3/4 cup "Cup4Cup" flour (210 grams)
• 1/4 c. butter softened, cut into small pieces
• 1 egg
• 1/2 tsp salt

For the filling

• 8 gluten-free marshmallows
• 4 tbsp melted butter
• 4 tbsp sugar
• 1 tsp cinnamon

Instructions

• Preheat the oven to 200 degrees. (We are warming the oven to create an environment for proofing the dough. Turn the oven off once it reaches 200 degrees.
• To begin, proof your yeast. I use a glass 2 cup measuring cup to do this. Dissolve one tbsp of sugar in the 6 tbsp of warm water. To that, add the active yeast, and stir. Allow to proof for 5-10 minutes. It should easily double in size, if not more. 
• Meanwhile, in a stand mixer, combine the flour, remaining 3 tbsp sugar, and salt. Mix together. To that, add chunks of softened butter. Mix until all the butter is incorporated without large chunks. (If you don't have a stand mixer, you can do this in a large bowl, and use a pastry cutter to cut the butter into the flour.)
• Add egg and mix until incorporated. Finally, add yeast and mix together until a dough forms.
• Transfer dough to large glass bowl to rise. Cover with saran wrap and place into warmed (but turned off!) oven to rise. Allow to rise 45 minutes.
• After dough has risen, transfer dough to a well-floured flat surface. Roll dough into a 12" circle. Cut into 8 equal wedges.
• To make the gluten free Resurrection Rolls, melt butter in a small dish. In a separate small dish, combine the sugar and cinnamon. 
• Dip a marshmallow in the melted butter, then roll in the cinnamon and sugar mixture. Place coated marshmallow at the edge of the crescent dough. Roll to the center of the wedge, tucking in the sides as you roll. Make sure that the entire marshmallow is covered. 
• If desired, you can coat the outside of the roll in melted butter and cinnamon sugar mixture.
• Bake the gluten free Resurrection rolls in a preheated 350 degree oven for 10-12 minutes. Lightly coat with remaining melted butter when the rolls emerge from the oven. Allow to cool completely before cutting rolls in half to show empty center. 

**I was not compensated in anyway by Cup4Cup or Manischewitz for this post. This page contains affiliate links**

Originally Published March 2018

The post Gluten Free Resurrection Rolls – Easter Object Lesson 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! 

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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.

This post is sponsored by Relative Foods. All thoughts and opinions are my own. This post may also contain affiliate links. While I receive a small commission from advertising, it does not change the price that you pay. Thank you for supporting the work I do! 

The post Gluten Free Cinnamon Rolls appeared first on MI Gluten Free Gal.

What Flour Do You Use For Gluten Free Chicken Pot Pies? 

I use Cup 4 Cup’s Multipurpose Gluten Free Flour Blend for all of my pie crusts. In my opinion, Cup 4 Cup creates a more tender and flaky crust than using other gluten free flour blends I’ve used. I buy this flour blend at Meijer stores. Please know that this blend already contains dairy. Cup4 Cup makes a dairy free Ancient Grains Flour Blend, but I have not tried it yet. 

A note on measuring flour. The proper method is to spoon the flour into the measuring cup. After that, level the flour with a flat edge. One cup should equal approximately 135-140 grams of flour. This is different than King Arthur’s Measure for Measure blend, which weighs 120 grams per 1 cup. Another reminder that gluten free flour blends are VERY different, and not always interchangeable. 

What Size Dish Do You Use For Individual Gluten Free Chicken Pot Pies?

I used 2 Crockpot 6″ ceramic pie dishes that I bought at Meijer. These 6 ” glass Anchor Hocking pie dishes have worked for this recipe as well. (Affiliate link.) You’ll use a top and bottom crust for these gluten free pot pies. To cut the bottom crust, lay your pie dish upside down on the dough. Next, cut a circle around the dish, 2 inches away from the dish. In contrast, for the top crust, cut a circle 1 inch wider than your pie pan. 

To build your individual gluten free chicken pot pies, you’ll place the bottom crust in the pie dish.  Then evenly separate the pot pie filling – I used Natasha’s Kitchen’s Chicken Pot Pie Filling recipe- between the two dishes. Place your top crust on top of the fillling. Then fold over the edges of the top crust over the bottom crust, and pinch to seal. 

Can You Freeze Individual Gluten Free Chicken Pot Pies?

Yes you can! I suggest lining the bottom of the pie plate with a small 4″ circle of parchment paper. This will help it to release from the bottom of the dish. From there, you can cover them in foil and freeze them apart from the dish. If you plan to freeze them in the dish, just make sure to allow the dish to come to room temperature before reheating. Also, I would only freeze these AFTER they have been fully baked. 

A note about the chicken used in the pot pie filling. If you’re a Costco shopper, I found that one breast from their rotisserie chicken was the perfect amount of chicken for this dish. Starting with raw chicken? One pound of cubed raw chicken is perfect for this. Cook until all the pink is gone, but don’t let it overcook. 

Can I Use This Recipe to Make One Large Chicken Pot Pie?

If you want to make one large chicken pot pie, double the ingredients for the gluten free pie crust dough, and the filling. You may need to cook the larger pot pie for longer.

Can You Use This Gluten Free Pie Crust For Desserts? 

Yes! I had a bit of pie dough left over after rolling my crusts. With that dough, I made some quick and easy apple hand pies. I peeled and chopped one apple, added 1 tsp of cinnamon, 2 tbsp of sugar, and a pinch of cornstarch. Then I brushed the circles of dough with beaten egg wash, filled and crimped them, and baked at 350 for 20 mins. 

I actually first used this dough recipe for my Gluten Free Strawberry Galette. It’s a great way to use pie crust if you’re nervous about rolling crusts and transferring them to a pie plate. Why? Because it bakes on a parchment paper lined cookie sheet. If you’d like to make one big dessert, try this Easy Apple Galette recipe by From Scratch Fast. 

Ingredient Substitutions for Dietary Restrictions

Can you make this recipe dairy free? If you’re looking for a dairy free and gluten free dish, try Eating Gluten and Dairy Free’s Best Chicken Pot Pie, Need it to be egg and dairy free? Try From My Bowl’s Vegan Chickpea Pot Pie (with grain free crust).

As a constant reminder, almond flour and coconut flour can not be subbed one for one with GF flour blends, because they absorb moisture differently. If you can eat dairy and eggs and meat, but still want a grain free recipe, try The Defined Dish’s recipe for Paleo Pot Pies, 

Print

Individual Gluten Free Chicken Pot PIes

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Taeochiy Ceramic Mini Pie Pans, 6.5 Inch Set of 6
• Zwilling J.A Henckels 3 Piece Knives Set, Black/Stainless Steel

Ingredients

For the Pie Crust

• 1 c gluten free flour I use 135 grams of Cup 4 Cup brand
• 1/2 tsp salt
• 1/3 c. butter COLD and cut into small squares
• 1 egg yolk
• 2 tsbp ice cold water

For the Filling (From Natasha’s Kitchen)

• 2 c. cooked chicken chopped into bite sized pieces (1 lb raw)
• 3 tbsp butter use remainder of stick leftover from making pie crust
• 1/2 c. onion finely chopped
• 1/2 c carrot finely chopped
• 1/2 c mushroom finely chopped
• 1/2 tsp minced garlic
• 1 tbsp rice flour I use Bob’s Red Mill
• 1 c. chicken stock or 1 cube Herb Ox Chicken Bouillon + 1 c water
• 1/3-1/2 c cream Or Lifeway Kefir
• 1 tsp salt
• pinch pepper
• 1/2 c FROZEN peas
• 1 tsp dried parsley
• 1 beaten egg yolk + 1 tbsp water for egg wash

Instructions

• To prepare the pie crust, place flour and salt in food processor. To that, add 1/3 c of COLD butter, cut into small pieces. Pulse to combine, until butter is mostly incorporated. (If you don't have a food processor, cut butter into the flour using a pastry cutter or forks. You can also use your hands.)
• To the flour + butter mixture, add one egg yolk. Pulse/ stir to combine.
• Finally, add 2 tbsp ICE COLD water. You want the water to be cold to prevent the butter from melting. I usually place an ice cube or two into a small dish, add water and then measure my 2 tbsp of water from that. Pulse until a dough starts to come together. It will look clumpy.
• Transfer pie dough to a sheet of parchment paper, that has been lightly covered with gluten free flour. Knead pie dough until it comes together into a firm ball.
• Place pie dough into a large container and refrigerate for 2 hours.
• Meanwhile, prepare the filling. Chop onion, carrot, mushroom and garlic. (I use pre chopped garlic in a jar.)
• Chop precooked chicken into 1/2" bites, and set aside. (If you are starting with raw chicken, cook it in the pot before cooking the vegetables, and set aside for later.)
• In a large pot or dutch oven (I use my Staub universal pan for this), melt 3 tbsp of butter.
• Saute the chopped onion and carrot for 5 min. To that, add chopped mushroom and garlic, and cook for 5 min more.
• Add flour to sauteed vegetable mixture, and cook for 1 minute. Then add 1 cup stock and 1/3 – 1/2 cup cream. Cook to thicken. Filling will still be creamy.
• To the filling, add salt and pepper, chopped chicken, 1/2 c peas and 1 tbsp parsley. Cook for 2 minutes more so peas are warmed.
• Remove pan from heat, and allow to cool.
• After pie dough has chilled for two hours, remove from fridge, and allow 10 minutes to come to room temperature, before rolling.
• Place pie dough on parchment paper sprinkled with gluten free flour. Sprinkle some on top of the dough, and roll out dough to create 2 8" circles and 2 7" circles.
• Place the larger circles of dough in the empty small pie dish. (You'll need two pie dishes for this recipe.) Lightly press into the bottom of the dish and allow edges of dough to overlap the side of the dish.
• Fill both crusts with the cooled filling, separating it equally between both dishes.
• Place top (smaller) circle of pie dough on top of filling. Fold edges of the top crust over the bottom crust, and pinch to seal.
• Place in fridge or freezer for 10 minutes while you preheat oven to 425 degrees. (This helps prevent the crust from shrinking while baking.)
• In a small dish, create an egg wash with one egg yolk (or whole egg) plus one tablespoon water.
• Once oven is preheated to 425 degrees, remove pies from refrigerator, and brush with egg wash. Then cut slits in the top of the dough to allow steam to escape while baking.
• Place the two pot pies on a baking sheet, and bake for 25 minutes. AFTER 15 MINUTES, cover with a flat sheet of tinfoil to prevent the crust from over browning.
• After 25 minutes, remove pot pies from oven and allow to rest 10 minutes before eating. (So you don't burn your mouth!) I served our pot pies with a side salad, which I prepared after removing the pies from the oven.

Notes

Filling recipe from Natasha's Kitchen recipe for Chicken Pot Pie

**This post is NOT sponsored byCup 4 cup. 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 March 2022

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Gluten Free Kefir Biscuits

So often in Facebook groups, I see people asking for brands that make premade, “whack and unwrap” gluten free biscuits. The reality is that there is not a brand that makes those. Which means we’ll have to make them ourselves. Luckily, gluten free biscuits aren’t that hard to make. The dough freezes exceptionally well, too!

What is Kefir?

So glad you asked. Kefir is like a drinkable yogurt. It’s a fermented milk beverage, created by adding bacteria and yeast cultures. (Because of its fermentation, it’s often called the “Champagne of Dairy.”) The probiotics found in kefir help create good bacteria for the gut. This keeps us healthy, and may even help us sleep better!

Why I Choose Lifeway Plain Whole Milk Kefir Over Buttermilk

Simply put, I don’t keep buttermilk in my house. It seems to be primarily used in baking, and I just don’t bake with buttermilk often. Kefir, however, I can use in lots of ways.

Especially as the base of a smoothie with lots of fruit! (Or this Sweet Potato Pie Smoothie!) Plus it works great as a Turkey Brine, or as a buttermilk substitute in this Oven Fried Chicken recipe. (Check out the chicken in a biscuit photo, below. Crazy good!)

In addition, Lifeway’s Organic Whole Milk Plain Kefir has less sodium, cholesterol and carbohydrates than buttermilk. While my local store’s house brand of buttermilk has 340 mg of sodium, Lifeway Kefir only has 125 mg. That’s a 200+ mg difference! (They both contain the same milkfat.) Please note that Lifeway also makes a 1% fat plain kefir. That is not what I’ve used in this recipe.

Can These Biscuits Be Frozen?

First, one batch of dough for my Gluten Free Biscuits weighs between 15-16 ounces. A can of Pillsbury biscuits weighs 16 oz. Also, the beauty of this biscuit dough is that it freezes well ! Prep a batch of these over the weekend, stick the uncooked biscuits in the freezer, and then pull out how many you need and bake them from frozen!

Also, these don’t take a long time to make. This recipe only uses 6 ingredents- flour, salt, baking powder, baking soda, butter and Lifeway’s 3.25% Plain Kefir. One batch of my Gluten Free Biscuit dough should take you less than 20 minutes to pull together.

Can I Use This Gluten Free Biscuit Recipe to Make Gluten Free Monkey Bread?

No. I tried it, and it doesn’t really rise well enough. I recommend the Gluten Free Monkey Bread recipe I have on my site. Another person mentioned they previously used Pillsbury biscuits to make Gluten Free Pigs in a Blanket. I would recommend using my recipe for that, which uses yeasted cresent dough. (And also Cup 4 Cup flour.)

Can I Use This Recipe to Make Gluten Free Chicken Pot Pie/ Bubble Up?

Yes! I made the above dish based on the recipe on the Pillsbury website. To substiute the Campbell’s soup, I used Flippin’ Delicious’ recipe for homemade Gluten Free Cream of Chicken Soup. Of course this recipe for Gluten Free Biscuits would work well for Biscuits and Gravy. I like using Full Flavor Foods Cream Sauce Mix for this.

Can I Make This Dairy Free? Grain Free?

This recipe contains butter and Kefir. I would not recommend making dairy substitutions. If you need gluten and dairy free biscuits, try Allergy Free Alaska’s Gluten Free Biscuits. My recipe is already egg free, so no worries there.  If you’re looking for a grain free option, try these Herby Paleo Biscuits from A Saucy Kitchen.

Can I Use a Different Gluten Free Flour Blend?

I created this recipe using Cup 4 Cup Multipurpose Flour. I have tried this recipe with other flour blends, and DO NOT recommend using a different flour. Using a different flour blend will result in a denser biscuit. If you prefer to use Bob’s Red Mill, try these Gluten Free Southern Biscuits from Gluten Free Palate. If you use King Arthur’s Measure for Measure, try these Gluten Free Buttermilk Biscuits from Bakes & Blunders.

Jump to Recipe

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Gluten Free Biscuits

Keyword biscuit, gluten free biscuit

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Dreamfarm 3mm Ograte – Medium
• Pyrex 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt

Ingredients

• 1 1/2 c. "Cup 4 Cup" Multipurpose Flour Blend 182 grams
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp butter frozen and grated
• 3/4 c Lifeway Organic Plain Whole Milk Kefir + 1 tsbp 3.25%

Instructions

• In a large bowl, combine flour, baking powder, baking soda, and salt. Give it a quick stir so that all the dry ingredients are equally distributed. 
• Over the bowl, grate 6 tbsp frozen butter. (If you're going to freeze the biscuits before baking, you can use refrigerated butter.) The reason we use frozen butter is to keep the dough as cold as possible before baking. As the butter melts, it will add lift. 
• Gently fold the butter into the flour mixture until all the grated butter is coated in flour. 
• Next, add in the (cold) Whole Milk Kefir and stir with a rubber spatula, until a ball of dough starts to form. You may want to let the dough rest a few minutes to allow the flour to absorb the moisture from the Kefir. 
• When you're ready to cut out your biscuits, place the dough on parchment paper that's been lightly coated in flour. Gently pat it into a rectangle. (Don't roll it!) Pat it into a rectangular shape. 
• Next, fold the dough over itself, and then pat into a rectangle again. Repeat this 5-6 times. This is to help "laminate" the butter in the dough, to create layers when the biscuits bake. (Which helps to create a fluffier biscuit.) 
• (Add more flour to keep the dough from sticking as you fold, if needed.) 
• Cut the dough into 8 equal portions. I prefer to keep them in squares. They can also be cut into round circles. Whether you cut them into squares or circles, cut with a straight edge or round circle, from above.
• Bake biscuits in a 450 degree oven. Bake 13-15 minutes if fresh, 15-19 minutes if frozen.

Notes

Recipe inspired by The Kitchn

**Lifeway Kefir financially sponsored this post. 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 November 2021

The post Gluten Free Biscuits appeared first on MI Gluten Free Gal.

What is PB2 Powdered Peanut Butter?

When I first saw the peanut butter bread on the Glen and Friends You Tube channel, I knew I had to try it. Since it contains no eggs, it easily scaled down to a smaller batch. Like Glen, I agreed that it needed more “peanut butter” flavor. However, I was concerned about upsetting the balance of liquids and fats by adding more peanut butter.

Which lead me to add PB2 powdered peanut butter to the batter. PB2 takes roasted peanuts, presses the oils from them, and then grinds the rest to a powder. It resembles a powder similar in texture to cocoa powder.  The general rule in turning a “yellow cake” into a chocolate one is to swap out equal parts of flour for cocoa powder. Therefore, I took out 1/4 cup of the flour from Glen’s recipe, and substituted the PB2. It worked great, and deepened the peanut flavor in this bread.

If you don’t have PB2, simply use 2 cups of gluten free flour, instead of 1 3/4.

This Gluten Free Peanut Butter Bread makes an amazing PB +J!

Can You Make This Bread Without Dairy and Eggs?

This gluten free peanut butter bread uses no eggs. (No yeast, either.) However, it does require the use of milk. I did make this bread using Cup 4 Cup flour, which is now dairy free. This recipe works well with King Arthur Flour Measure for Measure, which contains no dairy. To substitute the milk, I would try canned coconut milk, either full fat or lite.

Can You Make This Bread Without Peanut Butter?

Great question. I don’t know. In theory, if you can’t have peanuts, I think other nut butters might work.  I think I would attempt almond butter, like I did in these Almond Butter Chai Cookies.  If you can’t tolerate any nuts, you can try SunButter. However, it might turn your baked goods green. For this recipe, I used natural peanut butter, with no added hydrogenated oils.

Turn this Gluten Free Peanut Butter Bread into Gluten Free French Toast, and top with caramelized bananas!

Why You Should Bake This Peanut Butter Bread at 325*.

The first time I baked this gluten free peanut butter bread, it split on the side. I believe this is because I baked it at too high a temperature. Instead of 350, bake this at 325 for a longer period of time. The Kitchn recommended baking it at a higher temp for the first 10 minutes, but that still caused my bread to split. Low and slow is what you want to go for.

When I baked this bread the second time, I added 1/2 cup Enjoy Life Mini Chocolate Chips, and it turned out perfectly. The first loaf, in the above pictures, was prepared using a stand mixer. This made the batter much smoother. The second time I prepared it in a bowl, and stirred it with a spoon. The top of the baked loaf ended up lumpier, but still delicious.

Can I Make This Recipe Into Muffins?

King Arthur Baking wrote a fantastic blog post about how to make muffins from a quick bread recipe. Here’s the gist. Fill muffin wells with 3-4 tablespoons of batter. (I like this scoop.) Then bake at 375 degrees for 23-28 muffins.

Other Peanut Butter Recipes

I absolutely love peanut butter. In our house, we put it on top of these buckwheat pancakes. My Peanut Butter Pie Shake is a great treat without any refined sugar, and includes hidden fruit! Make it with my homemade gluten free graham crackers. 🙂 If you’re looking for something savory, I could put this 5 ingredient peanut sauce by Minimalist Baker on just about every meal.

If you’re looking for different flavors of bread, try my gluten free blueberry zucchini bread. Craving pumpkin bread? Try this one from Wheat by the Wayside, in my pumpkin bread pudding recipe.  In addition, What the Fork wrote a super list of gluten free quick bread recipes. She even has her own gluten free quick bread cookbook!

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Gluten Free Peanut Butter Bread

Equipment

• PB2 Powdered Peanut Butter Bundle, Keto Diet, Gluten Free, Mix in Protein Shakes & Smoothies, Low Carb, Original Peanut Butter & Peanut Butter Cocoa Flavors (2 Jars – 6.5 Oz Each)
• Cup4Cup Multipurpose Flour, 3 Pounds, Certified Gluten Free Flour, 1:1 All Purpose Flour Substitution, Non-GMO, Kosher, Made in the USA
• Organic Brown Sugar Bulk Resealable bag (3lb) – raw Light Brown sugar for Baking, Kitchen sweetener, Glazes & More – Made with Organic Molasses for a Sweet and Flavorful Taste
• Organic Cane Sugar Crystals (5lb sugar packet) – Preservative & bone-char free, vegan food sugar substitute, gluten free, Non-GMO, fine natural sugar sweetener for cooking, beverages, & more
• Enjoy Life Semi Sweet Chocolate Mini Chips, 10 oz

Ingredients

• 1 3/4 c gluten free flour I used Cup 4 Cup brand
• 1/4 c powdered peanut butter
• 3 tbsp white sugar
• 3 tbsp brown sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 1/3 c milk optional 4 tsp vinegar
• 1/2 c natural peanut butter
• if you use Jif, which contains sugar, I’d reduce each type of sugar by 1 tbsp
• optional – 1/2 c mini chocolate chips

Instructions

• Preheat oven to 325 degrees. 
• In a large bowl, or stand mixer, combine flour, peanut butter powder, sugars, baking powder and salt. Stir to make sure that all ingredients are blended well, especially making sure that the peanut butter powder is evenly distributed. 
• Next, add milk slowly, blending thoroughly. The first two times I made this, I just used plain milk. The third time, I used a milk to which i added vinegar. I'm not sure I could tell a big difference, but it definitely didn't' hurt. If you're going to add the vinegar to the milk, allow the milk to set for 5 minutes before adding to the batter. 
• Finally, add peanut butter. Make sure to stir thoroughly, but don't over mix. If adding chocolate chips, do so after stirring in the peanut butter.
• Pour into a greased or parchment paper lined loaf pan. (I've done it both ways.) I used a medium loaf pan, which helps with creating a taller loaf. It measures 8.5 x 4.5. You can use a large 9 x 5 loaf pan. Your loaf will just be shorter. 
• Place in a 325 degree heated oven and bake for 50 minutes. The first time, I baked this at 350 for 40 minutes. However, it split along the top. (Although it was completely cooked in the center.)  The original recipe called for baking it at 325 for one hour.I think 50 minutes is more accurate. To prevent the top from over browning, you may want to cover with foil after the first 30 minutes. 
• Remove from the oven and allow to cool in pan for about 10-15 minutes. This allows the sides to cool and firm up. Then remove from the pan and place on the rack to cool completely before slicing. Probably at least an hour. 

What’s been on your baking list lately? Any new recipes I should try? Leave me a note in the comments! 

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Originally published July 2020

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Easier than pie

Years ago, pie crusts intimidated me. During my childhood, I doubt I ever saw anyone make one from scratch. My grandmother used the Pillsbury ones, that came rolled up in a box. After my Celiac Disease diagnosis, any pie I wanted needed to start with a homemade crust.

However, making a gluten free galette is easier than pie! You simply roll the dough out flat, and leave it on the parchment paper. No need to have it perfectly circular. You don’t even have to transfer it to a pie pan. You just place the filling in the center, fold up the edges, and BAM, you’re ready to go!

Fresh or Frozen Fruit?

After preparing my pie crust, I pondered on what filling to create. Being that Valentine’s Day and “all things red” were about to pop up, I settled on strawberries. However, I wondered if I could use frozen strawberries instead of fresh.

After much research, I found I could use frozen fruit! I find it to be so much cheaper this time of year. Every so often, my local Aldi offers a 2 lb bag of pre-sliced frozen strawberries. They worked perfectly for this gluten free strawberry galette. I simply weighed what I needed, placed them in a colander, and let them thaw for a few hours.

Sweet or Savory?

Most galette recipes call for a sweet, fruit filling. For example, this beautiful grain free apple galette from Lexi’s Clean Kitchen is a show stopper! However, this simple pastry easily transforms into a savory brunch or dinner delight.

You can use this crust recipe to create various savory galetttes. I have my eye on this Mushroom Goat Cheese Galette from A Beautiful Plate. I’m never one to say no to goat cheese! This Breakfast Galette filling from Some the Wiser makes a great alternative to a quiche. No heavy cream needed!

Homemade Ice Cream

Every sweet galette recipe I see calls for ice cream on top. Therefore, I made a small batch of homemade vanilla ice cream for this gluten free strawberry galette. I made it in my new Dash pint sized ice cream maker. However, it didn’t work so well.

Therefore I highly recommend my old stand by, the Cuisinart ICE-21 ice cream maker. Years ago, I won this along with David Lebovitz’s The Perfect Scoop recipe book. This book has so many amazing recipes, you’ll want to make them all! David recommends a ratio of 2 parts cream to 1 part whole milk for vanilla ice cream.

Gluten Free Galette Recipe

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Gluten Free Strawberry Galette

Equipment

• USA Pan Half Sheet Pan, 17 1/4 x12 1/4 x1
• Dreamfarm Brizzle-Red
• Cup4Cup Multipurpose Flour, 3 Pounds

Ingredients

For the (9″) pie crust

• 1 cup Cup 4 Cup Gluten Free Multipurpose Flour
• 1/2 tsp salt
• 1/3 c COLD butter cut into small chunks
• 1 egg yolk
• 2-3 tbsp ICE COLD water

For the filling

• 1.25 lb frozen fruit thawed (approx 3 cups)
• 3 tbsp sugar
• pinch of salt
• 2 tbsp corn starch
• 1 tsp vanilla
• 1 egg + 2 tsp water for egg wash

Instructions

• In a food processor, combine flour and salt. Next, add chunks of cold butter. Turn on processor and pulse until the butter has blended into the flour. 
• Remove lid and add egg yolk and blend. 
• Finally, add ice cold water, one tbsp at a time until dough starts to form. Remove dough from food processor, press into a disk, and cover in plastic wrap. Refrigerate for 2 hours or overnight. 
• To prepare filling, prepare strawberries. If using fresh strawberries, slice and add sugar, and allow to set. The sugar should draw out the natural juices.
• If using frozen sliced strawberries, place in colander and allow to thaw for up to two hours. I do so by placing them in a colander, over a bowl. After strawberries have thawed, transfer to a bowl and then add sugar. 
• To the strawberry and sugar mixture, add pinch of salt, corn starch and vanilla. Stir mixture and set aside. 
• Remove pastry dough from refrigerator. Place on a large sheet of parchment paper, which has been sprinkled with gluten free flour. Using a rolling pin, roll into a rough 10-12 inch circle. It doesn't have to be an exact circle, and the edges can be shaggy. 
• Leaving approximately a 2" gap from the edge, place filing in the center of the pastry dough. Fold the edges of the rolled dough up over the filling, naturally creating creases as you fold. 
• In a small dish, combine egg and water, whisk with a fork, and coat the pastry edges with egg wash. If desired, sprinkle with sugar. 
• Bake at 400 for 25-30 min.
• Best served warm, with ice cream or whipped cream on top. 

Have you tried your hand at making a gluten free galette? If you want to make a pie, you can use this same crust recipe to make my gluten free dutch apple pie, blueberry pie, or my jam-filled hand pies. I always use Cup 4 Cup multipurpose flour for my pastry and yeasted dough baked goods. It does contain milk powder.

**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!**

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