Saturday, October 4, 2014

Gluten Free Dinner Rolls

These Gluten Free Dinner Rolls are the perfect addition to a meal and totally fix that craving for a good bread at dinner.  They are a soft, pull-apart roll with a nice browned and buttered top to them.  They stay soft for days too, and make a great little slider sandwich.  How do I know this?  Maybe because I stuffed one with some left over pot roast the day after making these delicious rolls, and was in gluten free pot roast slider heaven!  They were oh so good, but if you don't have any left over pot roast, some ham or turkey would do nicely too!
Gluten Free Dinner Rolls

I love some good bread with a meal, especially with soup and salad.  It's really hard for me when I go to a restaurant that serves some delectable looking and smelling bread and I have to just watch everyone else eat it while I drool.  Making these Gluten Free Dinner Rolls at home gives me a little vindication!  You could even make them ahead of time before going to a restaurant and stash them in your bag so you don't feel so left out!

Believe me when I say, you could serve these Gluten Free Dinner Rolls to the gluten eating people in your life and they would never know the difference.  They are easy to make too, so I thought you might like to have the recipe ahead of time for your holiday dinner table.  Let me know if you try them out and how you like them!

Recipe from: My Gluten-free Kitchen
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

2 3/4 cups all-purpose gluten free flour (I have used Gluten Free Mama's Almond Blend Flour
                                                                   and the all-purpose blend on my blog and they both                                                                                worked)
1 1/2 tsp. xanthan gum (if your mix doesn't contain it)
2 tsp. instant yeast
1/4 cup sugar
1 tsp. salt
1 cup warm water (105-110 degrees F.)
2 Tbsp. butter, melted
1 egg
1 tsp. cider vinegar

In the mixing bowl of your electric mixer or stand mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.  With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.  Mix on high speed 3 minutes.  Spray 8" or 9" round cake pan or pie plate (I used a cake pan) with cooking spray.  Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.  I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.  Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.  Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.  During the last few minutes that the rolls are rising, preheat oven to 400 degrees F.

Bake in a 400 degree F. oven for 26-28 minutes.  Tops should be golden brown and if you measure temperature of dough, it should measure 200 degrees F.  Brush rolls with additional melted butter.

Thursday, October 2, 2014

Gluten Free Pumpkin Bundt Cake

I have so many recipes for pumpkin desserts, but I thought I would start with a brand new one to me, thanks to Mary Younkin and  Barefeet in the Kitchen (Mary, you rock!).  This Gluten Free Pumpkin Bundt Cake is so moist and delicious and is topped with a vanilla bean icing.  I served it to guests who all raved about it, so I guess it's a hit!  I found some pumpkin chips (like chocolate chips, but pumpkin) in the store and had to try them.  I  didn't know what to try them in at the time, but they were cute and tasty atop this wonderful dessert.  I also put the chips in my pumpkin pancakes and that was a great addition!  Next time, I might even bake the chips right in with the cake.

Gluten Free Pumpkin Bundt Cake
So, this Gluten Free Pumpkin Bundt Cake has officially ushered in pumpkin season on Goodies Gone Gluten Free!  October has arrived and so has my favorite dessert squash, that beautiful orange gourd known as the pumpkin.  I love all things pumpkin and go crazy in the stores this time of year with all the pumpkin flavored goodies that are out (last night I found some Pumpkin Chai Tea mix and was given some Gluten Free Pumpkin Pancake mix from Trader Joes.  The pancakes were promptly made this morning and were great!) .  I am glad for new gluten free pumpkin finds, as some pumpkin things that are out in stores this season have gluten, and I can only look at them longingly as I walk by.

So, I hope you are ready for the next two months of blogs as they will be packed with pumpkin recipes! I hope you enjoy my favorite time of the year with me, as we bake some pumpkin, pumpkin and more pumpkin desserts!

Recipe from: Barefeet in the Kitchen
Recreated by: Goodies Gone Gluten Free
click for Printable Recipe

2 cups sugar
1 cup light flavored olive oil, or the cooking oil of your choice
3 eggs
1 15 oz can of pumpkin
2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch
1 tsp. xanthan gum
1 tsp baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. pumpkin pie spice

Icing ingredients:
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 vanilla bean scraped, or 2 tsp. vanilla extract
6 Tbsp. milk, adjust as needed

Preheat the oven to 350 degrees F.  Grease a bundt pan with butter, making sure it is well coated in each groove.  In a large mixing bowl, stir together the sugar and the oil.  Add the eggs and the pumpkin and beat again until well combined.

Whisk together the flours, starches, soda, powder, salt, and spices.  Add half of  the dry ingredients to the mixing bowl and stir well.  Add the remaining dry ingredients and stir again until well combined.  Pour the batter into the greased pan and lightly smooth the top to ensure it is evenly distributed.  Bake for 55-60 minutes, until a toothpick inserted comes out clean.  Remove from the oven and let cool completely before inverting the cake over a large plate or cake stand.

In a mixing bowl, beat the cream cheese and butter together until smooth.  Add the sugar and beat again until well combined.  Add the vanilla bean or extract and stir again to distribute it throughout.  Slowly add the milk about 2 tablespoons at a time, beating the icing until fluffy each time.  When it is just barely thinned out enough to pour, it is done.  Use a spoon to drizzle it over the cooled cake.  Refrigerate until ready to serve.