Gluten Free Cinnyrolls

FIRST: Let me tell you the ap flour mix I used.

1 cups white rice flour

1 cups garbonzo bean flour

1/2 cups tapioca starch

1/2 potato starch

Formula is the same like if you use 2 cups white rice, you'll use 1 cup potato starch. So on.

The recipe I used called for 3/4 cups millet flour, I used 2/4 of that as sweet sorgrum flour, and 1/4 of it as corn starch. I figured this might be lighter since I used bean flour. The protien in the bean flour i worried might way it down.

The recipe I used to spring board for the gf rolls was at beyond the wheat.

The recipe I used for spring boarding my icing/glaze was at allrecipes.

NOW! Other alterations to the roll recipe! The milk it called for. 1 and 1/2 cups milk, plus 2 tbsp. I did one 1/2 cup milk, 1/2 greek yogurt, and 1/2 cup half and half. Then 2 tbsp water (thin the yogurt). Adding higher fat milk like half and half as well cultered dairy like yogurt give a better result to me.

then its following the other instructions. I didn't let it rise an hour. just fyi.

We used the dental floss/string cutting method.



I used the allrecipes recipe for sugar spice mix inside them. I opted for the spring form plan, thinking (rightly) it be easier to remove them. Since there was extra mix, I pulled them out a bit early to spread the mix on them, then back in they go.

I wanted to ensure the cinnamony gooeyness. KEY POINT - THE MORE BUTTER ADDED WITH THE SPICE MIX INSIDE THE GOOYER!

now the icing..... I followed pretty closely to the allrecipes "clone of cinnabon" i posted a link to. However. I added lemon. at first 1/2 tsp vanilla, 1/2 lemon. Then i liked the clean taste it gave, so i added another splash. I'd not go over an extra 1/2 tsp. mix it with a mixer as long as you can. 15 mins. i used the whisk. then you have the option to frost them, or microwave a bit and have a glazing icing to drizzle over. It tastes like the store sold kind!

the inside is tender with a very slight chewyness just as professional ones do. DO NOT OVER COOK! DO NOT BUTTER THE ROLLS ON TOP BEFORE COOKING! The recipe says 20-30, I wouldnt do over 25 mins. Hard dry cinnys are icky!

Recipes can be fairly simply altered as long as you maintain the number and physical purpose of what you switch. The science must stay in tact. You can only mess with that, if you are trying to change the outcome. For this you must know what you are doing!

Mine were perfect. Esp for a first try (at gf version). The unflavored gelatin is vitale at holding the dough together. In gluten free cooking you must use other things to create a foe gluten effect.

SO. Try it! Or even normal Gluten ones! Its well worth the effort!

xoxoxo LD

PS - Hubby loved! :)

CINNYROLLS SUCCESS!

Made some, were great! will be posting the pics and recipe!

tip- gf baking rules with unflavored gelatin.

Check it out - Fantastic Foods

On my online web blog I'm doing an "awesome-a-thon". 5 days of "20 fantasic things". Resulting in a week of 100 awesome happy making things! All illustrated with web photos.

So... how about a mini version for food?

(let me tell you how hard that is! only 20?)

Now, in NO particular oreder...

20 Fantastic Foods



1. Brownies

2. bacon cheese burger

3. Blueberry Coffeecake

4. Mac N Cheese

5. Boston Creme Pie

6. Warm Beefy Chili

8. Pound Cake

9. Steak

19. Pumpkin/Apple Spice Cake

11. Homemade Waffles

12. BBQ Chicken/Pork Sandwich

13. Cinnamon Rolls

14. Chicken/Broc Alfredo

15. Chocolate Chip Cookies

16. Cheese Lasagna

17. Ice Cream

18. Fresh Baked Bread

19. Cheese cake

20. Hubby Says : Apple Pie

That was soooooooo hard! I'm such a foody. Looking through all my food porn to pick photos...ugh! I got hubs help on the final list. He told me to add these to the list .....

Cape Cod

and

Margarita

Ok! That is all!

HUGS!

xoxo

ld



Random Cooky Tips

I don't claim to be an expert. But I do have some advice. ;)

=======================

Gluten Free Tips?

Try mixing some pudding mix in your cakes and cake-like baked goods.

Try using unflavored gelatin to help act as a "binder"

Try adding extra eggs where you can

Use rich flavors, good quality foods and products, natural and fresh when possible

Try using healthier fats and sugars

Check labels! If your celiac, or intolerant enough,

you need to be careful of hidden gluten!

Practice makes perfect, gf cooking is not easy, but it doesn't have to be hard.

=======================

Dinner Tips?

If your busy often, and have no thinking time, try keeping egg noodles (or gf version) on hand. Keeping quick cooking noodles on hand regularly can help in tight spots! Egg noodles are an easy go-to noodle because than are very versitle! Regular items my husband and I keep around are...

bags egg noodles

jars of alfredo sauce

jars of herb tomato pasta sauce

bags of frozen veggies like broc, green beans, spinich, etc

chicken meat seperated in dinner sized portions, frozen

Same with beef and fish (any other meats)

--- this way meat can be defrosted easily. just pick a meat the night before to through in the fridge to defrost by dinner time ---

I like to keep fresh bread in the house, a good general go to is italian steak rolls (like sub/hoagie rolls)

Butters and oils

Herbs and spices

cream ofs, broths, etc

a few good cheeses, we like mozzarella and feta

a gf (or norm) flour blend - self rising/all purpose

salad blends (big cont last about a week in freshness)

With those items you can make a variety of fairly quick pasta type dishes. Our 3 faves that include the chicken and egg noodles?

Chicken Broc Alfredo

Chicken Noodle Soup

Chicken "Spagetti" Pasta

All three are fairly easy, under 30 mins a pc. I use those 2 ingriedients 2 times a week now.

If nothing else pick a meat and veggie, cook and serve. ex: salmon filet and a salad.

-----------------------------------

 

CASSAROLES AND BAKES

can be a life saver. find a meat, a few mix ins, and "liquid", and a topping. Through it in the oven to cook.

SLOW COOKERS

these are a godsend! Endless ideas, and easy to operate. You can put it together before you leave, set in on low, and have dinner ready when you get home!

GROUND MEAT/SHREDDED MEAT

not just for beef anymore, any (non fish) meat can be turned into bbq, burgers, chili, meat loafs, etc!

play around and experament!

SOUPS AND STEWS

These can be fun, like liqid food confetti! You can do sooooo many things with soooo many ingridents! You can buy broth, or make your own broth. These can be done in a pot, or slow cooker.

===========================

Baking tips?

Well one of my all time fav life saving, or food saving, websites is

cook's thesaurus

It can help if you are out of something you need to make your dish!

Also, with regards to the oven, ALWAYS WATCH.

Not everything gets done the same. Oven temps by brand, age, type, and allitude can effect cooking time. If you have an electric oven, try keeping a moisture to it. By either spraying the walls, or leaving a pan of shallow water. Electric ovens can remove moisture in a dish.

Try this website for further tips - Cooking Tips

Thats all, for now!

xoxo

ld

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HERE IS A BONUS - BEEF MEAT MAP:

Ultra Rich Peanut Butter Brownie Bars

Searched high and low for recipes to spring board off of for PB Blondies. WOW. 

I find their lack of Pb disturbing! (star wars, Darth, get it? eh never mind)

Well It led me to playing around with what I was discovering to be "the basics"

....and then kicking it up a FEW notches.

All the recipes had about a cup of flour and usually 2 eggs. About 1/3 cup to 1 cup butter, varied, and 1 cup to 1 1/2 cups sugar (various mixes of brown and white)  The PB was usually only 1/2 cup. Which bothers me, I even disobey JIFs recipe and add more to their cookies. How on earth can I be expected to follow that? Also, I want moist chewy and not killing me with sugar. No cakey no candy.

WELL... that led me to this..... My GF PB Brownie Bars

WARNING: THESE ARE AN EXPERIMENT. THEY ARE VERY RICH AND MOIST

1 cup brown sugar

1 cup PB, plus 1/4 for melting

1 cup GF self rising/baking flour

7 tablespoons butter/crisco

2 large eggs

2 teaspoons of vanilla pudding mix

1/2 teaspoon vanillapinch of salt

1 cup reeses chips

1 tablespoon cocoa powder

preheat oven to 350. line pan with foil, spray/grease.

melt butter/crisco in bowl. add brown sugar and stir. add pb.

add eggs, vanilla, salt. add flour and pudding mix.

add chips. melt extra pb in microwave. add cocoa. set aside.

pour mix in prepared pan. spread evenly. spread zig zag or even the cocoa - pb melted mix on top.

place in oven and cook 30-35 mins, or until done.

let sit 5 mins. then remove with foil and cool another 5. cut and serve.





IF YOU WOULD LIKE A LESS MOIST, LESS DENSE AND LESS RICH BAR...

try this instead (better for add ins)

1 1/3 cup flour

1 stick butter

2 eggs

1/2 cup pb

1/2 cup brown sugar

1/2 cup white sugar
1 teaspoon vanilla

pinch salt

same basic instructions. mix and cook.

 for more cake like beat eggs first.

you can add in candy, chips, nuts, top with whatever.

either way you do it.....

ENJOY!

Victory Dance For Strawberry Birthday Cake!



This pictures color was not enhanced! First let me just say, Kroger has amazing strawberries! And thank god that Publix lets you buy their famous buttercream. Until I can crack that recipe, buying it will have to do. Its hubby's favorite! Now that my props are all finished....

This was a "spring board" recipe, as I call it. I spring alot, have trouble following instructions. I like to think of it as "creative" though it could be considered "rebellious". (smile)

(ingridiants under instructions, I wanna be difficult!)

It starts with Pamela's GF Vanilla Cake Mix, I decided to follow the instructions for "light and fluffy" adding 4 eggs since I was planning on altering it with 1/3 cup buttermilk and jello brand "cheesecake" sugar free pudding mix. I also added an extra bit of sugar. I'd guess it was about a teaspoon or two.

while those cook and cool, you take 1 lb frozen strawberries, 1/4 cup of water, 2 tbsp lemon juice, and 2/3s to 1 cup sugar. (based on what you like) and cook it on medium low, stirring occasionally until the berries defrost. Then use an emulsion blender to attack the berries. Leave on medium low until it gets warm (finger test), then it will probably still take another 20 Min's before its done. I added a very small amount of dissolved cornstarch to thicken it slightly. That's kinda a personal taste sorta thing though.

The hardest part is WAITING for everything to cool before assembling! lets be honest, THAT'S THE FUN PART! Playing with your food! After it does all cool down, I added (on top first cake layer) sauce then diced fresh berries, then sauce, then icing, more than half. Then you carefully place top layer. then its the opposite, icing, then berries then sauce. so you'll need...

1 bag Pamelas classic vanilla cake mix

4 large eggs

1 lb frozen berries

2 pints fresh berries diced (except 8 to halve for decoration)

jello brand sugar free cheesecake pudding mix

1/3 cup buttermilk

1/3 cup water (cake)

1/4 cup water (berries)

oil (they say 1/4 cup on site, but I don't recall adding that much,

I'd follow instructions though if I were you.)

1 tsp or 2 sugar (cake mix)

1 cup sugar (berries) or less

2 tbsp lemon juice

Plus whip cream or buttercream icing

cooked at 325 (was unsure about that one, next time I might defy and do 350 or at least 340) for 18 - 25 mins depending on oven, pans, alltitude, etc. so just watch it after 18. Your looking for signs of doneness like seperating from the pan, or cracks/airholes, then test with hand or toothpick. (or jiggle)

THATS IT! It was lovely, moist fantasic and fun.

Took me a total of : 2 hours, but worth the effort!

(nom nom nom)