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.

Gluten Free Gingerbread Cake

At Christmas time, the word Gingerbread usually brings cookies to mind. However, Gingerbread Cake is also very common. This year, after a Facebook follower recommended it, I researched recipes. I found many of them called for buttermilk. Which made me excited, because I was fairly certain I could use my favorite Kefir as a substitute. 

What is Kefir? (and Why I Prefer it to Buttermilk)

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.

When it comes to baking, I don’t always bake items that call for buttermilk. Lifeway’s Organic Whole Milk thick and fermented Kefir is a perfect substitute for buttermilk. Buttermilk is mostly only used for baking. However, Lifeway Kefir can be used in many recipes, and more than just smoothies. One can use it in soups,  as well as my fluffy Gluten Free Biscuits!

Where Do I Find Kefir? 

You’ll find Lifeway Kefir in the yogurt section at your local grocery store. I also recommend using Lifeway Kefir’s store locator function on their website. They have over a dozen amazing flavors, and some flavors are only available at specific stores. (If you have a Fresh Thyme market, they have the largest selection of Lifeway Kefir I’ve ever seen!) 

Which Gluten Free Flour Blend Did You Use? 

For this Gluten Free Gingerbread cake, I used King Arthur Flour Measure for Measure Blend. I find it works as a great substitute for wheat flour in cake and cookie recipes. In addition, it’s fortified with vitamins and minerals, and tends to be available at most grocery stores. (That being said, I did use Cup 4 Cup to make my Gingerbread Cookies.) 

Why I Make Small Batch Recipes

The recipe, as written, makes a 6″ Gluten Free Gingerbread Cake. I prefer to make “small batch” recipes for two reasons. One, I live in a household of two. Some days I want something sweet, without a lot of leftovers. We’re at the stage of life where we’re taking care of older parents. One 6″ cake perfectly serves my husband and I and both of his parents. 

Second, gluten free ingredients can be expensive. When recipe testing, I like to make as small of a dessert as possible. In addition, I like to make small batch recipes that start with one whole egg. Then I can usually double the recipe, if I need to. (If you haven’t tried it, I recommend my small batch Applesauce Bundt Cake.) 

Can I Make This Gluten Free Gingerbread Cake as Cupcakes? 

Sure! After some research, I was fairly confident this was the case. I especially appreciated this post from Handle the Heat on Converting Cakes into Cupcakes. I love that she not only gives tips for standard size cupcakes, but also mini cupcakes as well! 

When it comes to gluten free cupcake making, I also reached out to my friend Daniela from The Gluten Free Austrian. One thing she definitely helped settle for me was using a 3 tbsp  (#20) scoop for filling your cupcake liners. (If you’re not following her, you should! She’s a trained pastry chef, who also lives with Celiac Disease.) Uniformly filled cupcakes = uniform baking times. 

Can I Make This Cake Recipe as Donuts?

Yes! Prepare the batter as directed, then pipe into donuts pans. I prefer Wilton donut pans. Then bake in a 375 degree oven for 10-12 minutes. Allow baked donuts to cool in the pan for 5 minutes before removing to a cooling rack. Once completely cooled, frost as desired. I like Baking Mischief’s Small Batch Cream Cheese Frosting recipe. (I add a smidge of nutmeg to it, as well.) 

Can I Make This Gingerbread Cake as a Bundt Cake? 

I originally focused on making this recipe because a Facebook follower requested a recipe for gluten free gingerbread cake with lemon frosting. I figured a bundt would be a beautiful presentation! New to baking bundts? Make sure to read King Arthur Baking’s “Tips on how to Prevent Bundt Cakes from Sticking.” It’s a wealth of information!  

If you choose to make this as a bundt cake, double the ingredients, and bake it in a 8 -12 cup bundt pan. A doubled recipe makes 4 cups of batter. I baked mine in a 12 cup bundt pan, but wish I had used an 8 cup pan instead. I would have resulted in a taller cake. For more on which pan to use, read this article on Bundt Pan Sizes from King Arthur.

What Kind of Frosting Should I Use? 

Try Baking Mischief’s Small Batch Vanilla Frosting. for the cake or cupcakes. Any glaze you prefer would work well with the bundt cake, or simply dust it with powdered sugar. For a lemon glaze, try this 3 Ingredient Lemon Glaze recipe from Julie Blanner. (I cut the recipe in half.) You can also use Betty Crocker frosting, which is labeled gluten free. 

In addition to the frosting, I also like topping the cake with Gluten Free Austrian’s Cinnamon Spiced Pecans. You could also do sugared cranberries like A Dash of Megnut did on her Gingerbread Bundt. If you want to really boost the ginger flavor, you can make and add Alpha Foodie’s recipe for Crystallized (Candied) Ginger on top.

Recipe 

Print

Gluten Free Gingerbread Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling TimeTime 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Equipment

• USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel
• SUNNORN Large Cookie Scoop, 3 Tbsp Scoop
• Fat Daddio’s Round Cake Pan, 6 x 2 Inch, Silver
• King Arthur, Measure for Measure Flour 3 Pounds
• Organic Brown Sugar Bulk Resealable bag (3lb)
• Organic Cane Sugar Crystals (5lb sugar packet)

Ingredients

Dry Ingredients

• 1 cup King Arthur Measure for Measure Flour blend
• 1 tsp soda
• 1/4 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp clove
• 1/4 tsp nutmeg

Wet Ingredients

• 4 tbsp room temp butter
• 4 tbsp dark brown sugar
• 2 tbsp white granulated sugar
• 1 egg
• 4 tbsp molasses
• 1 tsp vanilla
• 1/2 c. Lifeway Organic Plain Whole Milk 3.25% Kefir (added at end)

Instructions

• 20-30 minutes prior to baking, set out your butter and egg. This will make the butter soften, and allow your egg to blend together better when mixing.
• Combine flour, soda, salt and spices in a small bowl. Give it a whisk until all ingredients are blended together, and then set aside.
• In a large bowl or stand mixer, cream together softened butter and brown sugar. This will take 2-3 minutes.
• Add room temperature egg to creamed butter and sugar, and blend. Then add molasses and vanilla, and whisk again until all ingredients are creamy. *Note- I find it easier to measure molasses if i spray the measuring cup with cooking spray first. This makes the molasses come out of the measuring cup, easier.
• Alternate adding the flour mixture and the kefir to the wet ingredients, until all ingredients are added and batter is creamy.
• Preheat the oven to 350, and allow the batter to rest for 15 minutes prior to baking.
• Pour the batter into a greased 6" pan, and place on top of a cookie sheet in the oven. (I find it makes it easier to place/ remove from the oven, as well as catch any batter if it overflows.)
• Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes in pan.
• Remove cake from pan on to baking rack to cool completely before frosting or serving.
• Frost with a buttercream or cream cheese frosting, and sprinkle with cinnamon, and/or top with candied nuts.
• To make as cupcakes, use a 3 tbsp (#20) large scoop to fill a lined muffin tin. This recipe should make 9- 10 cupcakes. Bake for 5 minutes at 400 degrees, then drop the temperature to 350 and bake for an additional 12 minutes. Remove muffin tin from oven, and place individual cupcakes on a rack to cool. (I don't recommend leaving the cupcakes in the tin to cool.)
• To frost cupcakes- I used a 1.5 tbsp (#40) small scoop to dollop on the frosting, then used an offset spatula to spread the frosting. I sprinkled them with a cinnamon and sugar blend.
• To make as a bundt – Double the recipe ingredients and bake in a greased 8-12 cup bundt pan. (I simply used cooking spray. Remember to spray the inner tube as well.) Bake in a 350 degree oven for 30 minutes (if baking in a 12 cup pan.) Standard bundt pan cooking times range from 35-55 minutes, depending on how much batter you have in the pan.
• Once the cake is full cooked, remove from oven and allow to cool for 10 minutes in the pan. Then gently invert the pan onto a baking rack to allow it to compleetly cool. (You may to loosen the sides of the cake with a knife before flipping it over.
• Once cake is fully cooled, cover with powdered sugar or your preferred glaze.

Notes

Inspiration for this recipe was taken from King Arthur Baking's recipe for Gingerbread Cake.

**Lifeway Foods 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 Dec 2021

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

Schär Gluten Free Crackers

Every week, someone in a Facebook group asks the following question. “What gluten free alternatives are there for saltines / Ritz?” I love Schär Table Crackers and Entertainment Crackers, respectively, for those very purposes. Certified gluten free, these crackers are my go to for snacking and recipes.

For example, the Table Crackers create the crunchy topping on my gluten free Au Gratin Potatoes. My friend Erica Dermer uses the table crackers for her Christmas Crack. My friend Chrystal uses the Entertainment Crackers for her Jalapeno Poppers. Can’t find them in stores? Order directly from Schär’s online shop!

What To Include on a Gluten Free Charcuterie Board

Charcuterie (pronounced [shahr-koo-tuh–ree]) involves prepared meats and cheeses. Think of it as a grown up version of a lunchable. A very LARGE lunchable. Many people add dried or fresh fruits, as well as nuts and jams. Here’s a run down of what’s on this specific board.

• 3 cheeses – Brie (baked and topped with cranberry sauce), Gouda, Port Salut (you can use more)
• 4 meats – sliced turkey meat, beef summer sausage, turkey pastrami, turkey pepperoni
• mini dill pickles and kalamata olives
• cherry tomatoes
• dried, roasted chickpeas (a great alternative to nuts!)
• 2 dried fruits – apricots, dates (dried pears or pineapple could be good, too!)
• jam
• fresh fruit – grapes (others have used strawberries, blueberries and apples)
• greenery for garnish- green onions and sprigs of rosemary

I bought moat of the fresh fruit, cheese and vegetables at Aldi. They truly have become my favorite cheesemonger. I shop at our local Middle Eastern market for the dried chickpeas and dried apricots. They also have fantastic prices on olive oil. I picked up some fancy jam and beef summer sausage at Horrock’s Farm Market in Lansing.

How To Arrange Items on a Charcuterie Board

My biggest tip on layout? Place foods of contrasting color next to each other. Place a dark jam next to light crackers. Add dark red tomatoes next to bright cheeses. Use white and bright bowls on the board to add a pop of color. For more help, watch this video on how to place items on your Schär-cuterie board.

Pork Free Meats

Typically, one uses pork based meats for a charcuterie board. However, pork products turn my husband’s stomach. Since he graciously doesn’t bring gluten into our home, I gladly keep our house pork free as well. Since prosciutto and salami are made from pork, those two are out.

I bought some turkey pastrami for fun. However, the easiest meat to manipulate for the board was round deli turkey lumchmeat. You could also use sliced roast beef or other thin sliced deli meats. A note that some beef summer sausages may contain pork. Make sure to read labels thoroughly if your guests abstain from pork.

A Touch of Something Sweet

Adding fruit and jam to a gluten free charcuterie board balances the saltiness of the meats. I’ve seen some add chocolate to their boards. Therefore, I felt this was a perfect time to try the new Schär Gluten Free Chocolate Stix. They are small, and add just a touch of sweetness and cookie crunch.

I used a small glass jar to place my Stix. (Leftover yogurt jars are so versatile!) This way it makes it makes them easier to grab. In addition, it keeps them away from any meat or fruit juices. P.S. Have you seen Flippin Delicious’ Candy Stuffed Brownies? She used the Schär chocolate stix in them, and they look amazing!

Gluten Free Charcuterie Board Hardware

I used a large cutting board for this gluten free charcuterie board. You can be as fancy or as simple as you like. I also recommend using small bowls for the pickles and olives. This keeps the juices from running onto the board. (Nothing worse than the smell of pickle juice you can’t get out of wood!) I bought my small white bowls from Pier 1.

Make sure to have small spreaders and forks for guests to use to pick up items on the board. You can also use toothpicks. If planning for a large group of guests, I recommend disposable plates. The point of a gluten free charcuterie board is to allow people to eat freely, and to you have less dishes to do! I bought mini forks and small plates at Party City on the cheap.

Beverages to Serve with a Gluten Free Charcuterie Board

In our house, we’re not big wine drinkers. Therefore, we use (Michigan based) St. Julian sparking juices. That way, our guests can drink as much as they want, without concern of impaired driving. For an idea of what wines work best with which meats, check out this article from Portland Monthly on Charcuterie & Wine Pairings.

If you’re looking for something with alcohol, I recommend A Dash of Megnut’s Easy Cranberry Mimosas. Boulder Locavore has a whole list of holiday cocktails your guests want you to make! If you’re looking for more non-alcoholic drinks, This Vivacious Life twenty mocktails you may want to check out!

What do you like to snack on at gatherings? When you throw parties, what appetizers do you like to serve? Tell me in the comments below!

**Schär sponsored this post by paying me for my time and energy. 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 in 2019

The post Gluten Free Charcuterie Board appeared first on MI Gluten Free Gal.

What is Chebe?

Chebe uses tapioca (manioc) starch as the base for their grain free mixes. Made from the cassava root, tapioca flour is “the starch extracted from the cassava root through a process of washing and pulping.” Cassava flour, on the other hand, is the complete root, ground up and turned into flour. (Learn this and more from 5 Things You Need to Know About Cassava Flour by Downshiftology.)

Chebe cinnamon roll mix contains just 6 ingredients. “Tapioca Flour, cane sugar, modified tapioca starch, iodine-free sea salt, and cinnamon.” You can use it to make Cinnamon Rolls, obviously. However, you can also this mix to make my Mini Apple Cheesecakes or these Gluten Free Oatmeal Raisin Cookies from Savory Celiac.

What is a Slab Pie?

Well, basically it’s as it sounds. It’s flat slab instead of round. Why make pie in a sheet pan? It’s easier to store and to cut. Everyone is going to want a piece of this grain free pumpkin slab pie, and I want to be as fair in my slices as possible. Plus, it cooks faster, in half the time as a regular pie.

In truth, you can easily transform any regular pie into a slab pie. I followed quite a few of these tips from King Arthur Flour to do so. However, their guidelines use a half sheet pan. I’m using my (favorite) quarter sheet pan I bought at Gordon Food Center. (I use them for EVERYTHING!) Therefore, I cut their recommendations in half.

Pan Size  – Jelly Roll Vs Sheet Pan

Let’s go back to those pans for a second. There are many recipes for making pumpkin slab pies. Many utilize a jelly roll pan, which has different dimensions than a quarter sheet pan. Many bakers use a 10 x 15 jelly roll pan. However I prefer these quarter sheet pans, which measure approx. 9 in by 13 in. (Half sheet pans are 18 in x 13 in.)

Living in a two person household, I find myself using this quarter sheet pan to make all sorts of “smaller” items. For instance, I cut What the Fork’s Gluten Free Pumpkin Cake recipe in half, baked it in this, and it turned out PERFECT! These pans are also great for smaller homemade pizzas, and I use them for breading chicken.

Tips for Making the Custard for this Slab Pie

I read one tip that I think made this Grain Free Pumpkin Slab Pie go from “sweet” to “stellar.” I prepared the custard base ahead of time and let it refrigerate an hour or two. It’s not absolutely necessary, but it helps the pumpkin absorb the sugar and spices.

Another tip on adding the custard to the crust. King Arthur also recommends placing the sheet pan, with crust inside, on the oven rack. THEN pour in the custard. This is because the filling can be a bit runny, and having the pan on a stable shelf prevents spilling it on the way to the oven. People be smart.

Thanksgiving and Other Gluten Free Slab Pie Recipes

This Grain Free Pumpkin Slab Pie tastes great with or without whip cream. Of course, it’s the perfect dessert for any Thanksgiving gathering. If this is your first time preparing / hosting this holiday, check out my A-Z tips for a Gluten Free Thanksgiving. And keep those leftovers handy for Waffled Stuffing and Chebe Thanksgiving Pasties!

Now that I’ve introduced you to this grain free Pumpkin Slab Pie, try some other sheet pan pies. For those avoiding eggs & dairy, this Gluten Free Vegan Triple Berry Slab Pie from Sarah Bakes Gluten Free sounds amazing. And since pop tarts are basically just hand held pies, this Giant Brown Sugar Cinnamon Pop Tart from A Dash of Megnut should be on your baking list!

Recipe Adjustments

Can I Make this as a Regular Round Pie?

You sure can! Simply roll the crust into a circle and place in a regular 9″ round pie pan. Make sure to press the dough up the sides of the pan. I highly recommend chilling any pie crust prior to baking, as it prevents it from shrinking in the oven. Check out my post on using Chebe to make pie crust, for more recommendations.

I Don’t Eat Dairy and/or Eggs. How Can I Adapt This Recipe?

For those who avoid dairy, you can attempt using dairy free butter or shortening in the crust. For those who eat egg-free, I would recommend trying Sarah Bakes Gluten Free’s Vegan Pumpkin Pie.

Gluten Free Pumpkin Pie Recipe

Print

Grain Free Pumpkin Slab Pie

Equipment

• Chebe – Gluten Free Cinnamon Roll-Ups Mix – 7.5 oz.(pack of 2)
• Libby’s 100% Pure Pumpkin, 15oz Can ( Pack of 5 )
• Organic Cane Sugar Crystals (5lb) –

Ingredients

For the filling (From Libby’s website)

• 1/4 c brown sugar
• 1/2 c white sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• 1 15 oz can pumpkin
• 1 12 oz can evaporated milk
• 1/2 tsp salt

For the crust

• 1 pkg Chebe Cinnamon Roll Mix
• 2 tbsp oil
• 1 egg
• 4 tbsp cold butter cut into chunks
• 4 tbsp ice cold water

Instructions

• In a large bowl, combine ingredients for the filling (sugar, spices, salt, eggs, pumpkin and evaporated milk), and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours. 
• Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. Use a fork to quickly mix them together. (This prevents loose powder from flying all over the processor!) 
• To that, add the cold butter. Pulse until a dry sand texture develops. This should take 6-7 pulses. 
• Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. 
• My dough ball weighed approximately 14 ounces. I separated it into a 10 oz portion for the crust, and a 4 oz portion for the leaf cutouts. (If you don't have a scale, use 2/3 of the dough for the crust, and 1/3 of the dough for the cutouts.)
• Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches. (Reynolds parchment paper is marked with 2 inch squares, which is helpful for this.)
• Transfer crust to an ungreased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. 
• Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes. 
• Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. 
• Open the oven, and slide out the bottom baking rack, positioned in the middle of the oven. Place partially filled pie on rack. Pour the remaining portion of the filling into the pan, push in baking rack, and close oven door. (I did it this way as to prevent the filling from spilling while transferring from the counter to the oven. You may also want to place a cookie sheet on the bottom baking rack to prevent spills in the oven, should your pie filling bake over the pan.) 
• Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly. 
• Remove pan from oven and allow to cool to room temperature. (After mine cooled I placed it in the refrigerator for several hours.) 
• While the pie is cooling, work on your leaf cutouts, if you choose to do them. Roll the remaining 4 ounces of dough into a thin layer. I used pie crust cutters to make the leaves. Press down gently on the plunger to make the inner leaf indentations. Even though I planned to cut the pie into 12 portions, my remaining dough made more than 12 cutouts. They make great "graham cracker" shapes for later snacking! 
• Transfer raw cutouts to a lined cookie sheet. Spray them with oil, and bake for 10 minutes at 350 degrees. Remove immediately and allow to cool. 
• When ready to serve the pumpkin slab pie, cut into equal portions and adorn each piece with a leaf cutout. Add whip cream if desired, but I would add whip cream first and then top it with a leaf cutout. 

**Chebe sponsored this post by compensating me for my time and energy. 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 Grain Free Pumpkin Slab Pie appeared first on MI Gluten Free Gal.

My Father In Law’s Favorite Pie

Short Story. So, growing up, I never heard of, nor tasted, a Fruits of the Forest Pie. Not until I married my husband. My father-in-law stated he tried this pie on a trip, and it was his absolute favorite. Because it contains rhubarb, I had zero interest in making or trying it. However, my father in law passed in January of 2023, and I’m making this pie in his memory. While you can definitely make your own pie crust, I’m saving time by using Maine Pie Co. frozen gluten free pie shells. 

Where to Buy Maine Pie Co. Gluten Free Pie Shells

Based in Biddeford, Maine, The Maine Pie Co. makes certified gluten-free pies, tarts, pie shells, and “mini” pies that everyone can enjoy – whether or not they eat gluten-free. Michigan shoppers can find Maine Pie Co. pie shells at Meijer stores and “mini” pies at Fresh Thyme Markets. The Maine Pie Co. also ships nationwide.

What is in a Fruits of the Forest Pie?

As you may have guessed it, this pie contains fruit. A LOT of it. This recipe uses

• Raspberries
• Strawberries
• Blueberries
• Rhubarb, and
• Apple

Some recipes I’ve seen use blackberries. However, I find the large seeds in blackberries to be unappetizing. If you don’t mind the seeds, you’re welcome to swap blackberries for raspberries. In reality, this is a gluten free mixed berry pie. The apples are included to help provide structure. I explain that more below.

Tips On Choosing the Best Rhubarb

Despite this recipe name, rhubarb is a vegetable, and not a fruit. There are a few things to know about picking the best rhubarb for pie. You want to choose rhubarb that is thin, and sturdy. These will be more sweet, as opposed to thicker, woodier rhubarb. I don’t have a green thumb, nor rhubarb in my garden. Therefore I purchase rhubarb both at Meijer or Walmart. *Note- Rhubarb LEAVES are poisonous, so please don’t eat the leaves.

How To Prevent a Soupy Fruit Pie

I lost track how many times I attempted this pie. Maybe 6? I always struggled on how to make a pie that included all those fruit flavors, without a loose, goopy mess. I tried less sugar and more corn starch. (Ok, but not great, and very cloudy). I tried cooking all of the filling before adding it to the pie. (No structure.) I tried tapioca flour instead of cornstarch. (Too goopy.) 

After doing some more research, I took a tip from America’s Test Kitchen. They recommend cooking part of the fruit, with the sugar, in a small pan. Since King Arthur Baking listed that strawberries and raspberries need more thickener, I chose to cook those two into a reduction. Once that reduction cools, you have something akin to jam, but with a deep strawberry and raspberry flavor.  

Apple Pectin for Pie Perfection

Pectin is a soluble fiber found in plants, which helps to thicken jams and jellies. Luckily for us, apples contain lots of pectin. (So do cranberries and grapes.) While a blueberry pie may need as much as 3/4 cup of cornstarch, an apple only needs 2 tbsp. Since my past pie performance lacked structure, I decided to start as if I were making an apple pie. *Note- the reason bakers recommend using tart apples is due to their higher pectin content.* Then I added my fresh blueberries and rhubarb, and tossed all of that in cornstarch. 

Thickeners – Corn Starch vs Quick Cooking Tapioca vs Flour

There are thousands of different pie recipes, and they all use different types of thickeners. I chose to use cornstarch because 1) it’s cheaper than gluten free flour and 2) most people have it on hand. I never keep quick cooking tapioca in my home. While some sites say that you can use tapioca flour instead of pearls, others say it’s not the same. So I’m just going to stick with cornstarch. This handy Pie Thickener Chart from King Arthur Baking Company tells you how much thickening agent to use, depending on the fruit you’re using. 

How to Top a Gluten Free Fruits of the Forest Pie

Because I’m using a Maine Pie Co. frozen pie shell, I chose to do a streusel topping for my gluten free Fruits of the Forest pie. While some streusel toppings contain oats, mine does not. As a portion of the Celiac Disease community can’t tolerate oats (and neither can I), I don’t use them. If you DO want a streusel topping that contains oats, I’d recommend this one in One Lovely Life’s Triple Berry Crumble Pie. 

If you want to do a top crust, or lattice crust, you’re welcome to do that as well. Maine Pie Co. pie shells come in packages of two. You *could* thaw the second one, reroll it, and use it as a top crust. Or, you can make the gluten free pie crust found in my strawberry galette recipe. If you really want to be fancy and do a lattice crust, Simply Recipes offers a step-by step lattice top tutorial on their website. 

How to Bake a Pie Without Burning the Crust

In addition to filling failures, some of my pie attempts yielded burny crusts. Ain’t nobody want a burnt pie crust. While I have a silicone pie shield, it was not helpful. Many people recommend an aluminum pie shield. (This adjustable pie shield from Nordicware looks impressive.) Therefore, I went the old fashioned route and crimped aluminum foil around the edges of my pie, prior to baking. Worked like a charm! 

How Long Do You Bake a Fruits of the Forest Pie? 

There are a few methods for keeping your gluten free pie crust nice and flaky on the bottom. First, we’re going to place the pie on a cookie sheet, that’s preheated in the oven. Secondly, we’re going to bake the pie at 400 degrees for 20 minutes, then turn the oven down to 350, and bake it for 30 minutes longer. The streusel shouldn’t be overly brown. However, if you feel it’s getting too dark, you can tent it with tinfoil.  

How Long Does My Pie Have to Cool? How Do You Reheat a Pie?

All pies benefit from a resting period. Please allow this pie to cool for at least 4 hours. I find this pie works best if chilled overnight, in the fridge. I feel this pie tastes great at room temperature. However, if you like your pie slightly warmed (with ice cream!), you can reheat the whole pie in the oven. It’s recommended to reheat your oven to 350 degrees, and reheat for 15 minutes. Some recommend covering it with aluminum foil, but I dont think it’s necessary. 

Other Gluten Free Pie Recipes

If you can’t find Maine Pie Co. gluten free pie shells near you, you can order them directly from their website. Also, you can use my crust recipe from my Gluten Free Strawberry Galette to make a crust from scratch. My pie recipe does call for dairy and eggs. If you need a gluten free and vegan pie crust, try this gluten free and vegan pie crust recipe from Jessica in the Kitchen. She uses Bob’s Red Mill 1-to-1 gluten free flour blend. (Blue bag)

In the mood to make even more pie? Try my recipe for individual Chicken Pot Pies , or my grain free Blueberry pie. Want something smaller? Try my gluten free jam filled hand pies. For even more delicious pie recipes, check out this round up of the 20+ Gluten Free pie recipes from Mama Gourmand. What’s your favorite kind of pie? Tell me in the comments!

Print

Gluten Free Fruits of the Forest Pie

Ingredients

• One Maine Pie Co. Gluten Free Pie Shell

For The Cooked Compote

• 1 cup raspberries
• 1 cup strawberries cubed
• ½ c sugar
• ½ tsp cinnamon
• ¼ tsp ginger

Further Pie Filling Ingredients

• 2 small/ medium apples peeled & sliced
• 1 tbsp lemon juice
• 1.5 cup blueberries
• 1 cup rhubarb chopped (2 thin stalks)
• ¼ c cornstarch

For The Streusel Topping

• 1 cup gluten free flour I prefer King Arthur Measure for Measure
• ½ c butter
• ½ c brown sugar

Instructions

• Remove frozen gluten free pie shell from freezer, and allow to thaw. If using homemade crust, leave pie shell in refrigerator while preparing the rest of the pie.
• Cook strawberries and raspberries in a medium pot for 5 minutes, to release juices. Then add sugar and spices. Cook 8-10 minutes more, until it thickens. Allow to completely cool.
• In a large bowl, add 1 tbsp lemon juice. Add sliced apples and coat. Add blueberries, rhubarb and cornstarch. Stir until all fruit is evenly coated in cornstarch.
• To the large bow, stir in cooled strawberry and raspberry compote with the remainder of the fruit.
• Place all the filling in the pie crust. Cover crust with tin foil or pie shield to prevent burning. Leave foil on for the entire baking time.
• To make the streusel topping, use food processor or pastry cutter to cut butter into flour. Add brown sugar. Top uncooked pie with streusel. It may seem like a lot of topping, but you're going to need it all.
• Place cookie sheet in oven, and preheat to 400°.
• Once oven has reached 400°, place pie on cookie sheet and bake at 400° for 20 minutes. Then turn down oven to 350°. and then bake for another 35 minutes.
• Remove pie from oven and allow to cool for at least 4 hours before serving.

My Favorite Pie Making Ingredients and Utensils

• Cup 4 Cup Multipurpose Flour
• Relative Foods Organic Brown Sugar (Michigan Business!)
• Totally Bamboo Rolling Pin
• OXO Pastry Cutter

This post is sponsored by Maine Pie Co. This post may also contain Amazon affiliate links. I make a small advertising commission, but it does not change the price that you pay. Thank you for supporting my blog and advocacy work!

Originally published June 2023

The post Gluten Free Fruits of the Forest Pie appeared first on MI Gluten Free Gal.

St. Patrick Facts

Here’s a bit of St. Patrick’s Day trivia. He did not drive the snakes out of Ireland. As a matter of fact, when Patrick arrived in Ireland in the 6th century, there were no snakes there anyway. So we’ll have to create our own dough “snakes” as we make these Garlic and Onion Grain Free Shamrock Rolls.

Break out your inner childhood and preschool PlayDough days. We’re on a (dough) roll now. Just make sure to flour your surface so the dough doesn’t stick. To keep this grain free, use tapioca starch / flour. If you’re not a completely grain-free eater, rice flour will work well too.

What is Chebe? 

I chose Chebe Bread Garlic and Onion Breadstick mix for this recipe. It contains no grains, gluten, gmo’s, or any gross words you can’t pronounce. It holds together beautifully, rolls well, and tastes just as amazing as it smells.

Chebe Bread is based on Brazilian cheese bread. While other similar brands may come in frozen, preshaped balls, Chebe Bread comes in a versatile mix that can be adjusted for a plethora of food allergies. In fact, there are over 200 recipes on their website.

How Easy is it to Make Shamrock Rolls?

While the dough recipe for these Grain Free Shamrock Rolls is mine, the shape originated with Sue from “Creative Try-Als.” She gives a step by step tutorial of how to shape her St. Patrick’s Day Shamrock Buns. Luckily, this Chebe Bread dough is very forgiving if you don’t get the shape right the first time. Simply ball it up and roll again.

Speaking of forgiveness, did you know that St. Patrick wasn’t born in Ireland? He was kidnapped from Britain, forced to work as a slave in Ireland, escaped, AND THEN CAME BACK! Why? To share the Gospel with those that wronged him. Now THAT’S an amazing level of forgiveness there!

How to Form Grain Free Shamrock Rolls

So back to these Garlic and Onion Grain Free Shamrock Rolls. Hopefully you can see from this close-up how to shape these rolls. The first two holes form by looping the dough over each other. The last hole forms by tucking the remainder of the dough under the top loop.

That was the trickiest bit for me to figure out. Simply tuck it under. No need for pinching the dough together. This dough gets brushed with an egg wash made from one egg and one tablespoon of milk. I sprinkled the Garlic and Onion Grain Free Shamrock Rolls with a touch of salt, too. It makes all the difference.

What do Shamrocks Have to Do with St. Patrick’s Day?

Ever wonder what shamrocks have to do with St. Patrick’s Day? Legend has it that St. Patrick used the shamrock to explain the Trinity (Father, Son and Holy Ghost) to people in Ireland. However, that really may be more legend than fact. Regardless, it stands as a symbol of Irish heritage and pride for many

Do These Grain Free Shamrock Rolls Contain Yeast? 

Did I mention that not only are these Shamrock Rolls grain-free, but they’re also yeast-free? Look at how well they rise and bake. They bake nice and crusty on the outside and soft and doughy on the inside. Want to know my magic trick?

I made a small change from the box mix directions. Butter. I used cold butter instead of oil, and I used three tablespoons of butter instead of two. I made the dough in my food processor and blended the butter and mix first, then added the other ingredients.  The ball of dough that comes out is so unbelievably soft.

What Should You Serve with Shamrock Rolls?

The smell of these Garlic and Onion Grain Free Shamrock Rolls when they come out of the oven is nothing short of heavenly. Just sitting here thinking of the smell makes my mouth water. Serve them hot with your favorite meal.

They pair perfectly with a traditional St. Patrick’s dinner of corned beef, cabbage and roasted potatoes and carrots. It’s like the Irish flag itself, with the green from the cabbage, the white of the roll and the orange of the carrots. So like in Ireland I’ll say “Sláinte” (to your good health) and wish you a fabulous St. Patrick’s Day!

Where Can I Buy Chebe Mix?

Want to learn more about Chebe recipes? Check out the Blueberry Pie, Thanksgiving Pasties, and the Cinnamon Rolls I’ve made using their mixes! To say I’m a major fan of their products would be an understatement. Use the Chebe store locator to find them in a store near you.

Print

Grain Free Shamrock Rolls

Ingredients

• 1 box Chebe Garlic- Onion Breadstick Mix
• 3 tbsp butter cold and cut into cubes
• 2 eggs room temperature
• 4 tbsp milk preferably soured

For the Egg Wash

• 1 egg beaten
• 1 tbsp milk

Instructions

• Preheat oven to 350 degrees.
• In a food processor, combine the chebe mix and butter. Pulse until butter is completely incorporated into the dry mix. 
• Remove top to food processor and crack in two eggs. Replace lid and pulse until eggs are completely blended into the batter. This may take several pulses. If needed, remove lid and use rubber scrapper to clean down sides. 
• Finally, slowly add milk to the food processor through the hole in the top. Do so while the mixer is on, until a soft dough is formed. 
• Remove dough ball from food processor and transfer to a flat surface. Make sure to get any remaining bits of dry mix from the processor and add to dough ball. Knead 5 or 6 times until a small, round dough ball forms. 
• Divide the ball of dough into four sections, and lightly flour your work surface. Roll one section into a long "snake" (approx. 18 inches) with your hands, using equal pressure rolling from the center out to the ends. 
• Now to form the shamrock rolls. Start by leaving enough dough for the stem, about an inch and a half. Then create a loop to the left and then another at the top. (See image above) Finally, create your third loop by tucking the remaining dough underneath the top loop. Place shamrock rolls on a cookie sheet, line with parchment paper. 
• Brush dough with a mixture of egg and milk. Sprinkle with salt. Chill for 10 minutes in the freezer or fridge prior to baking. 
• Bake in a 350 degree oven for 30 minutes, until tops are golden brown. Serve hot. 

I was compensated for this post by Chebe. However all thoughts and opinions are my own, and I have been a giant fan of these products long before working with them. This page also contains Amazon affiliate links.**

Originally Published March 2018

The post Garlic and Onion Grain Free Shamrock Rolls appeared first on MI Gluten Free Gal.

Paul Swanson, on the right, is the man and vision behind this line of gluten-free sauce bases. Their products makes it easier for life to “go back to normal” after a Celiac Disease diagnosis.  Green Bean Casserole becomes easy again with their Cream of Mushroom Sauce Mix. Their cream sauce allows my pork-free husband to easily have biscuits and gravy again. Simply put, they help bring the joy back to cooking

Read further for the background behind Paul and his company, in his own words.

1. What inspired you to become a food producer? Why the focus on gluten-free?

Well, here is the “short” story:  We have a long family background (over 100 years combined) in the creation of  commercial soups, sauces and gravies.  My mother discovered her intolerance to wheat/ gluten almost 50 years ago.  She felt frustrated about the lack of quality options at the grocery store, so we started making our own. As the gluten free industry grew, we felt there might be real interest in quality soup, sauce and gravy choices like ours.

2. Are there other highlights of your products? Low sodium, fat free, etc?

Full Flavor Foods products are free from gluten, egg, nuts, MSG, hydrogenated oils, and trans fats.  They contain no artificial colors, flavors or preservatives.  In addition, the majority of our products contain no soy. (The beef gravy is the exception.) Our 4 gravies are also dairy-free.  In addition, our Mushroom and Cream Soups/Sauces are also lactose free! (We use coconut oil instead of cream in our cream soups and sauces.)

3. What steps do you take to insure that your products are truly gluten-free?

A company independently tests every batch of Full Flavor Foods mixes before we ship them for sale.  We have never received a result indicating a trace of gluten, using the very best testing, which tests for less than 5ppm. (“parts per million”). Our products are also third- party certified as being gluten-free by the Gluten Free Food Program. (Which is endorsed by the National Celiac Association.)

4.  Do you have any stories of customers who reported back to you how important your products have been in their life?

I had a woman in Texas literally break into tears after tasting our Southern Style Breakfast Sausage Gravy (made with our Cream Soup/Sauce Base mix).  She had not enjoyed it in years because she could not find anything GF or make it correctly without using wheat flour. So, it feels like we are make a small difference in people’s lives, helping them recreate many of those comfort foods they miss.

5.  What would you like consumers to know about your products and your business?

We want consumers to know our products are safe for those with Celiac Disease. Not only that, but they are quite delicious, very versatile (check out our GF Recipe Booklet) and better than most similar products found in the marketplace. Why? Because we care about quality.  Where other companies make “brown gravy,” our beef gravy mix is made from real beef.

To us, this company is more than just a business.  We understand (from firsthand experience) about the challenges faced by those with Celiac Disease or Gluten Intolerance . We know they still want, and deserve, great tasting food.  Being gluten-free does not mean consumers have agreed to settle for substandard food!

We also want to spread the word that our mixes now come in bulk for food service customers and larger families. Our larger bags can make up to a full gallon of sauce or gravy. Orders have mostly been from grocery chains (with commissary operations), nursing homes, schools, and hospitals. However even larger families love our bigger, resealable bags.

You’ll find Full Flavor Foods products on their website, in many stores, and at many events nationwide. Some of their products are also available on Gluten Free Mall. Follow them on Facebook and Instagram to see where they’ll be next as well as recipe ideas!

**Full Flavor Foods sponsored this post. I adore them regardless, and all of my thoughts and opinions are my own.**

The post Full Flavor Foods Gluten-Free Sauce Mixes 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.

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.

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

Print

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 Kind of Sweet Potatoes do you Use to Make “Toast”?

You’re going to need to find some “uber tubers” to make these. For example, one of my sweet potatoes measured 7 inches in length, and 11 inches in circumference. The 3 lb bag of small sweet potatoes at Aldi are not ideal for making sweet potato toast. I buy my sweet potatoes at Horrock’s in Lansing.

How Do You Make Sweet Potato Toast?

While some people recommend making sweet potato toast in the toaster from raw potatoes, I don’t recommend that. I find cutting the sweet potato into rounds, and then baking them, creates a better “toast.” These would be great to prep for the week, chill in the refrigerator, and then rewarm then in the toaster.

How Thick Should I Cut Sweet Potato Toast Slices?

On my first attempt, I cut my sweet potato in 1/4 in thick slices. However, I felt that that was too thin to hold as an actual piece of “toast.” Therefore, for my second batch I cut them 1/2 inch thick, and baked them for a total of 15 minutes. (Other recipes recommended as long as 30 minutes, and I feel that made the rounds WAY too soft.)

What Do You Put on Sweet Potato Toast?

Really, you can put anything you want on sweet potato toast. However, the combination of the sweetness of the potato, with the savory of Lifeway Farmer Cheese is delicious. From there I topped it with homemade blueberry jam. It’s the same recipe from my hand pies, but I reduced the sugar down to 3/4 cup. I added a sprinkle of chopped walnuts, and a drizzle of honey. The jam is sweet enough, so the honey is optional.

What is Farmer Cheese?

That’s a great question. It’s a soft cheese, and a variant of cottage cheese. However, Farmer Cheese is more solid, as the whey and liquid have been pressed off. The curd is also smaller than cottage cheese. It’s similar in texture to ricotta, and can be used as a substitution in recipes that call for it. The taste reminds me of a mild cream cheese.

What Nutritional Benefits Does Lifeway Farmer Cheese Offer?

This Farmer Cheese is a more nutritious option for your morning bagel. It contains half the calories of Neufchatel, and 75% less fat. While lowfat cream cheese has 120 mg of sodium, this Farmer’s Cheese contains only 10 mg of sodium. Plus farmer’s cheese contains Vitamin D, Calcium, Potassium and Vitamin A. Cream cheese contains none of these nutrients. Also, Lifeway Farmer Cheese contains gut healthy probiotics.

Where Can I Buy Lifeway Farmer Cheese?

If you’d like to add Lifeway Farmer Cheese to your meals, you’ll find it at Whole Foods, Better Health Stores and Fresh Thyme Markets in Michigan. Plum Markets and Busch’s Markets reportedly stock it as well. You can also use the store locator on their website to find it in independent stores near you.

What Other Ways Can I Use Farmers Cheese?

Want more ideas on how to use Lifeway Farmer Cheese? Lifeway has a plethora of recipes on their website. I really want to try their Peach and Farmer Cheese pizza. Kate Scarlata, an expert on the FODMAP diet, also has a delicious Spinach, Kale & Farmer’s Cheese Quiche recipe on her website. Or use like Old World Gluten Free does, to make gluten free pierogi!

Print

Sweet Potato Toast with Farmer Cheese

Equipment

• Fisher Chef’s Naturals Walnut Halves & Pieces 1 lb, 100% California Unsalted Walnuts for Baking & Cooking, Snack Topping, Great with Yogurt & Cereal, Vegan Protein, Keto Snack, Gluten Free
• ZWILLING Twin Signature 3-pc German Knife Set, Razor-Sharp, Made in Company-Owned German Factory with Special Formula Steel perfected for almost 300 Years, Dishwasher Safe
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet, 2-Pack, Silver

Ingredients

• Large Sweet Potato
• Cooking Spray
• Salt

Toppings

• Farmer Cheese
• Preferred Jam
• Chopped Walnuts

Instructions

• Preheat oven to 350 degrees
• Scrub one large sweet potato until clean. Do not peel. 
• Slice sweet potato into 1/2 inch rounds. 
• Spray both sides of sweet potatoes LIGHTLY with cooking spray. If you add too much oil, your sweet potato toast rounds will be soggy. 
• Bake in oven for 15 minutes. I recommend flipping them over at the 10 minute mark. 
• Once finished, take out of oven and allow to cool completely. Store sweet potato toast rounds in a container, in the fridge, until ready to use. 
• Sweet potato toast can be warmed in the toaster, and topped wih Farmer Cheese, jam and chopped walnuts. 

This post is sponsored by Lifeway. They supplied free product for this recipe, as well as paid me monetarily for my time and energy. Regardless, I’ve been a fan of Lifeway products for many years, and am grateful to be working with them. All thoughts and opinions are my own. 

Originally published August 2021

The post Sweet Potato Toast with Farmer Cheese appeared first on MI Gluten Free Gal.