Chewy, Gooey, Mall-inspired, Gluten Free Cinnamon Rolls

Last month, we made vanilla bean cream cheese frosting.  I had extra in my fridge, which allowed me to frost a dozen gluten free carrot cupcakes (we like the Namaste brand of spice cake, which is light and airy, moist and tender - the modification for carrot cake is on the side of the package).   But, I digress...

So, with this excess cheesecakey frosting beckoning me from deep inside the refrigerator, I began to think about what else I could use it on.  Cupcakes, check.  Hot cross buns, check.   Ahhh... cinnamon rolls!

For the last four years of being gluten-free, I rarely get a complaint from my kids.  (Well, about food anyway).  However, my 9 year old has become virtually obsessed with gluten free cinnamon rolls.  Maybe it's the alluring smell as you walk through the mall.  Maybe it's her faint memory of canned cinnamon rolls popping open in the kitchen.  But, apparently they've made an impact on this little girl and I have been trying to get the recipe right for years.  Too dry.  Not gooey.  Too sweet.  I've seen it all.  We even spent $7.49 for four Udi's Gluten Free cinnamon rolls on her birthday.  (Sorry, Udi's, this one was a disappointment.  More like a cinnamon muffin.)

I think I can safely say that this recipe was a success.  The husband declared it, "better than gluten cinnamon rolls!  No one would know!"  *insert applause*

I'm still not an expert at the whole cutting thing.  And they are sticky - oh are they sticky - so count on some extra time to work slowly when they're raw.  But, the end result is absolutely, positively worth it.

Dough:

3 Cups Pamela's Gluten Free Bread Flour  (or gluten free flour blend of your choice)

3 eggs 

1 Cup buttermilk, warmed to 105-115°F 

1 packet dry yeast 

1 TBSP sugar

1 packet unflavored gelatin (or vegetarian equivalent) dissolved in 1/4 cup of cold water

1 1/2 tsp apple cider vinegar

Filling

• 1 cup brown sugar, packed
• 
  
• 2 1/2 tablespoons ground cinnamon
• 
  
• 1/3 cup Earth Balance (or butter), softened

Combine gelatin and 1/4 cup water, set aside.  

Mix warmed buttermilk, a tablespoon of sugar, and the yeast.  Stir and set aside until foamy.

In a stand mixer, combine flour, eggs, gelatin mixture, and the yeast.  Add the apple cider vinegar and mix until the dough comes together.  Now let the machine run for about two minutes.  It won't make it tough, since the dough does not contain gluten.  While this is "kneading" mix together the filling (cinnamon, sugar, butter) and set aside.

Prep your surface.  For gluten-free baking, I always use a silpat, even for rolling out dough.  Sprinkle the surface with a thin layer of gluten free flour, then dust your rolling pin well.  Scrap the dough out into a blob right in the middle of your silpat.  (Could you use parchment?  Maybe.  I would say freezer paper would work better - which is what you see in that image above).  But DO NOT heat freezer paper - EVER.  It's wax and it will smoke up your kitchen.  (Don't ask)

Okay, dough blob in the middle of a floured silpat?  Got it.  Now dust that with flour.  (Not too much but enough that your rolling pin won't stick to it.  It is EXTREMELY sticky!) 

Slowly, gently, work on rolling it out.  You might want to stretch it to the length of your silpat first.  Then work on the width.  Add another sprinkling of flour if you need to.  (Did I mention it was sticky?)

Now that you have it close to a rectangle, you can trim off the edges that hang over.  I made a mess, I'll admit.  But the kitchen shears gave me a perfect rectangle (you can always save those little bits and pieces to make another odd roll later).

Spread the butter/cinnamon mixture around the entire surface.  This isn't an exact science and I had some clumpy spots, but it all melts into a gooey sauce anyway.  So, just do your best.

Now, working from the furthest side, carefully peel back the dough from the silpat about an inch.  Fold it onto itself, rolling toward you.  Once it has one section completely away from the silpat, you can lift the silpat and lift it slightly, easing the dough off its surface.  You shouldn't have to touch the dough a lot - it will pull off the silpat pretty easily.  (You can nudge it once in a while if you get a sticky spot).  

If you've made a sponge cake or Bûche de Noël you've seen this process.  

Once you have rolled it all in a log, pinch the loose edge so that it seals a bit, then get out some dental floss.  I like cinnamon but plain is just fine, too.  Cut about an 18" piece.  These are your scissors.

image from BHG.com

See how she is nestling the floss about an inch and a half from the edge, then wrapping it around?  Continue to pull in a swift motion and voila!  A perfectly cut cinnamon roll.  

Now, in a 9X13, lay your cinnamon rolls swirly side up.  Cover with saran wrap and let rise until doubled.  Humidity and room temperature play a big role in this, so I'm going to say 3-5 hours.

Preheat oven to 375° once the rolls have risen and filled in the space between.  Bake for 28-32 minutes (just check them once in a while in case your oven runs different from mine).  

(Cook's Note: Adding a small casserole filled halfway with hot water to the oven will help add moisture and a soft, chewy texture.  I place this on the bottom rack, then the pan of cinnamon rolls on the top rack near the middle of the oven).  

To serve, I cut a large piece of freezer paper and laid it out on my counter shiny side up.  Invert the cinnamon rolls right away, so that the butter and brown sugar pours back over the top and soaks in.  While still warm, drizzle with cream cheese frosting.  

Try to have leftovers... I dare you!

One A Penny, Two A Penny... Gluten Free Hot Cross Buns

3 Cups Pamela's Gluten Free Bread Flour  (or gluten free flour blend of your choice)

3 eggs (+ 1 egg for egg wash)

1 Cup buttermilk, warmed to 105-115°F  (+ 1 TBSP cold for egg wash)

1 packet dry yeast 

1 TBSP sugar

1 packet unflavored gelatin (or vegetarian equivalent) dissolved in 1/4 cup of cold water

1 1/2 tsp apple cider vinegar

1/4 Cup Earth Balance, softened

1/4 Cup light brown sugar

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground allspice

3/4 cup dried, sweetened cranberries

1/4 cup orange flavored liqueur (ie. cointreau, grand marnier)

1/2 cup hot water

Zest of one lemon (or orange)

Combine gelatin and 1/4 cup water, set aside.  

Combine warmed buttermilk, the tablespoon of sugar,  and yeast.  Stir and set aside to proof.

Pour hot water and orange liquor (or orange juice) over dried cranberries in a bowl.  Set aside.

In the bowl of a stand mixer, combine flour, brown sugar, cinnamon, nutmeg, cloves, allspice, zest, Earth Balance, 3 eggs, and apple cider vinegar.  Add gelatin and buttermilk/yeast and blend until incorporated.  

Drain plumped cranberries and stir in.

Using an oiled portion scoop, place mounds on a silpat (or parchment) lined baking sheet, equal distances apart.   Cover with saran wrap and let rise in a warm place until doubled in size.

Preheat oven to 375°.  Combine one egg and a tablespoon of buttermilk.  Brush over the tops just before placing in oven.  Bake for 13-16 minutes or until golden brown on the bottom, depending on your portion scoop size.

(Cook's Note: Adding a small casserole filled halfway with hot water to the oven will help add moisture and a soft, chewy texture.  I place this on the bottom rack, the baking sheet of buns on the top).  

Once cool, pipe a row of lines down the center of each bun, meeting in the center, for the trademark "x".


Vanilla Bean Cream Cheese Frosting:
1 stick of organic, unsalted butter
1 brick of cream cheese
1 vanilla bean (I use madagascar vanilla from Penzey's)
1 tsp gluten free vanilla (ie. Tone's)
1 TBSP buttermilk
6 Cups powdered sugar


Blend.  Enjoy.  You'll only need about a quarter of this recipe for Hot Cross Buns, so save the rest for carrot cake cupcakes this weekend!

Chocolate Covered Pomegranate Cupcakes with Almond Cream Filling and Dark Chocolate Ganache

Bakespace.com is hosting a Pom Wonderful cupcake baking contest and I can't resist anything those little antioxidant powerhouses!  Naturally, I made my version gluten-free, since my little helpers would be inhaling them after dinner.  (And broke my KitchenAid in the process)  But, I have to say, it was all worthwhile.

And I could really use your help by voting for my cupcake on Valentine's Day.  Don't worry - I'll remind you. ;)



Okay, maybe not the breaking of my beloved stand mixer, but I digress...


The taste testers all declared this one a hit, so here you go:

Chocolate Covered Pomegranate Cupcakes

1/2 cup Spectrum non-hydrogenated shortening

1 3/4 cups sugar
3 eggs

1 tsp gluten-free vanilla

2 1/4 cups All Purpose Gluten Free flour (or all purpose flour)
1/2 cup Penzey's Dutch Process High Fat Cocoa Powder
1 1/2 tsp baking soda
1/4 tsp salt

1 1/3 cups Pom Wonderful pomegranate juice

1 cup of Pom pomegranate arils

In a working stand mixer, cream together the shortening, eggs, sugar, and vanilla.  Slowly pour in the pomegranate juice and mix on low, unless you really want a pink polkadotted kitchen.

In a separate bowl, mix the flour, cocoa, baking soda, and salt.

Slowly add the dry ingredients to the work bowl, mixing on low just until incorporated.

Fold in the pomegranate arils by hand.  Trust me.

Bake in a 350° oven for 18-22 minutes.

Meanwhile, you can prep the filling:

Almond Cream Filling

2 cups Marshmallow Fluff
8 oz cream cheese
1 tsp almond extract

Mix.  Try not to lick the batter too much so you have enough for your cupcakes.


While the cupcakes cool, go ahead and make the dark chocolate ganache.  Dark chocolate has a boatload of antioxidants, just like pomegranates.  So, this are heart-healthy.  Kind of.

Dark Chocolate Ganache

1 11.5 oz package of Ghirardelli 60% Cacao chocolate baking chips
3/4 cup heavy whipping cream

If you haven't made ganache before, you're about to find a new favorite icing.  Ganache is so versatile, you can chill it in the refrigerator and roll in cocoa for truffles, whip it for a cake filling or icing, or use it warm.  We're going with the latter of these, my personal favorite.  Yes, you can grate chocolate by hand and get something superb like Valrhona.  And it will be delicious.  But, so will this.

Warm your heavy whipping cream in a heavy-bottomed pot, bringing it just up to a simmer.

Okay, I'll be totally honest.  I did this in a pyrex measuring cup in the microwave.  Whatever.  I have five kids and I made homemade cupcakes today.  I'm taking a shortcut. :)

Pour the very hot cream over the chocolate chips in a glass bowl.  Let it sit for a second and the cream will start to melt the chocolate.  Slowly whisk.  As the chocolate melts, the cream will blend with it in this gloriously thick, glossy emulsion.  You will love me.  I promise.

Now that your cupcakes are cooled, fill with the almond cream filling.  You can do this with a piping bag, but I have a handy little decorator gun.  Pampered Chef and Wilton both make them.  (Use your 40% off Michael's coupon.  This is a great gadget!)  I refer to the standard version of these cupcakes as "fauxstess."

Yep.  I went there.

Once the cupcakes have a nice little almond cream bite nestled inside, dip the top of the cupcake into your ganache-in-waiting.  Twist slightly as you pull it back out and it should give you a little swirl.

If you want the curly-Qs on top, just use your leftover filling in a piping bag (or ziplock bag with the corner cut off) and pipe those right on top.  Not required for deliciousness.

There you go.  I hope you give it a try and enjoy them with someone you love this Valentine's Day.

Gluten Free Brown Sugar Banana Bread

I have a tendency to either not buy enough or way too many bananas.  Somehow we can't get into the groove with these delicious little fruits.  Personally, I like them when the tips are green, but the center is yellow.  Not a freckle to be seen.  My husband used to tease me, saying I was going to be poisoned.  He favors a "perfectly ripe banana," with abundant freckling and a sweet inner fruit.  (Blech!  Mush!)

Either way, we've missed the mark on both our preferences.  And, while the kids will eat bananas in any way, shape, or form, I thought it was the perfect opportunity to bake some banana bread.  If you wait until the next day to slice them, they become a bit easier to cut thin.  Add a smear of peanut butter and you have a great lunch sandwich.

2 cups all purpose gluten free flour
1 1/2 tsp baking powder1/2 tsp baking soda

1/2 tsp cinnamon

a few grates of fresh nutmeg

2 eggs or egg replacer

about 4 large, ripe bananas

1 cup of brown sugar

1/2 cup of oil (or unsweetened apple sauce)

Mix it.  Do we need directions for this part?  My kids just dump it all in a bowl and turn on the kitchenaid.  It's that easy.  Nothing to sort or sift or any of that nonsense.  One bowl.  Mix.  Done.

I have two great loaf pans, probably from Target, that are wicked heavy.  I spray them with nonstick cooking spray ahead of time (Trader Joe's) and divide the batter in half.

Bake at 350° for around 40 minutes.

Flip them out onto a cooling rack and try to not eat the whole loaf before it cools, I dare you.

Getting Back to Basics

Like so many of you, I could stand to lose weight and have made it one of my resolutions.  In fact, I went to the doctor last week for this specific purpose.  With the all-clear from the doctor, I am beginning by watching my calories.

I highly, highly recommend Spark People.  First, it's free.  FREE.  Totally, entirely free.

You can set up your profile including height, weight, and track all of your measurements.  Tracking calories is not as tedious as it sounds because Spark does it all for you.  You simply search for the food you've eaten (or, more ideally, plan to eat), select a portion size, and add it to your day.  You can track fat, calories, carbs, nutrients, etc.  Did I mention that it's free?  And entirely the most eye-opening thing you can do for your diet.  (And by diet I mean the food we eat each day to survive.)

I did some searching for low-cal snacks because my doctor has suggested I eat every two hours.  "Something," she said.  I'm not much of an eater in the early hours of the day.  In fact, I tend to wait until I'm shaking from low blood sugar and then I eat a little lunch.  The bulk of what I eat in the day is dinner and it could be slowing my metabolism.  So, I'm giving this a shot.

Are you a visual person?  Check out this cool website I found with what 200 calories *looks* like.

As I work on my meal plans, I thought I'd share my lists with you all.  I'm fairly obsessive about health and nutrition (ah the irony, considering my weight).  But, my cholesterol, triglycerides, and blood sugar were stellar.  So I'm doing something right.  Just maybe a little too much of it.

I like eating.  I like feeling full.  I can't sit down to a frozen diet meal and feel satisfied, which creates the temptation of snacking later.  So, it is my goal to come up with foods that are filling, high in fiber, and satisfying.  My goal over the next few days is to build a meal plan that is based in lots of fruits and veggies.  Just look at how much food you can get for so little calories when eating a diet filled with produce!  (Not to mention the crazy amounts of vitamins, nutrients, and antioxidants).  Here's the calorie count for a half cup of the following:

Fill 'er up! List

Fruits

• Apple - 33 cal
• Avocado 120 cal
• Banana 67 cal
• Blueberries 42 cal
• Cantaloupe 27 cal
• Cherries 46 cal
• Grapefruit 38 cal
• Grapes 55 cal
• Guava 56 cal
• Honeydew 31 cal
• Kiwifruit 54 cal
• Mango 54 cal
• Nectarine 31 cal
• Orange 42 cal
• Papaya 27 cal
• Peach 30 cal
• Pear 41 cal
• Pineapple 39 cal
• Plum 38 cal
• Pomegranate 52 cal
• Raspberries 32 cal
• Strawberries 17 cal
• Tangerine 52 cal
• Watermelon 23 cal

Veggies

• Artichoke - 38 cal
• Arugula - 3 cal
• Asparagus - 13 cal
• Beets - 29 cal
• Bell peppers - 15 cal
• Broccoli - 15 cal
• Brussels Sprouts 19 cal
• Butternut squash 32 cal
• Carrots 25 cal
• Cauliflower 13 cal
• Celery 8 cal
• Collards 5 cal
• Cucumber 8 cal
• Green Beans 17 cal
• Green Cabbage 11 cal
• Green Onions 11 cal
• Iceberg lettuce 5 cal
• Jicama 25 cal
• Leaf lettuce 3 cal
• Mushrooms 8 cal
• Onion 32 cal
• Potato 58 cal
• Pumpkin 15 cal
• Radishes 9 cal
• Romaine 4 cal
• Spinach 3 cal
• Summer squash 9 cal
• Sweet corn 66 cal
• Sweet potato 57 cal
• Swiss Chard 3 cal
• Tomato 16 cal

Beans

• Black beans 100 cal
• Great Northern beans 104 cal
• Lentils 115 cal
• Lima beans 108 cal
• Navy beans 127 cal
• Pinto beans 122 cal
• Red Kidney beans 112 cal

Christmas Pears Are Poaching

Six Christmases ago, I set out to find something a bit lighter for the holidays.  With a family as large as ours, everyone tries to share in the cooking responsibility and we each bring a dish.  This Christmas in particular, I was watching what I ate and wanted to find something that would be festive but healthy.

Since then, it has become a tradition.  Even the once reluctant now come back for seconds.  The sweet pears taste a bit more like dessert, reminiscent of apple pie, than the grainy bits you pick out of canned fruit cocktail.  

We cook for a crowd, but these last for several days.  I plan to make cheese blintzes with them, if any are left over.

12 pounds of seckel pears

3 lemons

1 bottle of moscato wine

1 1/4 cups of honey

2 vanilla beans

2 whole cinnamon sticks

And as many able-handed people as you can find in the house!

Note:  You don't have to use seckel pears.  We've bought them at Sam's this year under the name of "sugar pears."  I've bought all different types - the key is, you want them to be semi-firm.  The soft ones will just mush, so don't bother with them.

Juice the lemons into a large mixing bowl.

Peel, cut in half (top to bottom), and core the pears.  I use a melon baller to pop the core out and a tiny paring knife to pull out the fibrous core that runs the length of it.  As each pear is prepped, add to the bowl of lemon juice to prevent browning. 

Pour the bottle of moscato wine into a stock pot.  (Moscato is cheap.  You can find it at Trader Joe's and Sam's.  I think most grocery stores carry it as well.  If you can't find it, substitute a fruity white wine - Riesling, Gewurztraminer, etc.)

Fill the bottle back up twice with water, adding the volume to the pot as well.  (So the ratio of water to wine will be 2:1, in case you need to alter the recipe for your family's size).

To the water and wine mixture, add honey, whole cinnamon sticks, and split vanilla beans (run the tip of a sharp knife down the length of the bean - no need to scrape, it will simmer out on its own).  

Add the pears, leaving the lemon juice in the bowl.  Watch out for those pesky seeds.  Cover the pears with a circle of parchment, if you have it, laid directly on the top layer.  I have used a dinner plate that fits into the pot or a pie plate.  

Simmer until knife-tender - around 10 - 15 minutes for small pears.

Remove the pears with a slotted spoon and place in a large bowl.  Turn the heat up on the poaching liquid and simmer until reduced and syrupy.  

Cool the syrup, then pour over cooked peaches.  Refrigerate up to 24 hours in advance (the longer they sit, the better they taste!)

The Two Step (but totally worth it) Buttermilk Coffee Cake With Cinnamon Streusel

Now that finals are over, I thought I'd sit down and type up the recipe several of you requested. For my second daughter's recent birthday, she asked for a, "coffee cake."

"Do you want a coffee-flavored cake," I asked.  "Or do you want a coffee cake like the ones at Starbucks, with the cinnamon swirl and crumbs on top?"

The birthday girl's eyes lit up.  "Both?" She grinned.

The birthday cake itself was a Bûche de Noël, with an espresso simple syrup soak, filled with whipped cream, covered in chocolate ganache, and decorated with tiny toffee bits and a tiny owl.  But, for breakfast, we had this:


Step One:


3TBSP Pamela's GF Bread Mix/Flour
3 TBSP brown sugar
1/2 tsp good cinnamon (we love Penzey's Vietnamese cinnamon)
2 TBSP butter *
About a quarter cup of pecan halves (can sub other nuts or omit, but that'd be nuts!)




Add all the ingredients to the bowl of a Cuisinart.  Pulse until the nuts are broken and the butter is incorporated into the dry ingredients.  You want crumbs, not paste, so just until they're mixed.  Maybe 10 pulses.


(My four year old has this job)


*I have used Earth Balance in this, but it will change the texture of the crumb topping a bit.  It tends to be very soft, even when cold, and you have to be careful to not create a paste.  Also, yes, you can do all of this with a fork or a pastry cutter (just use chopped pecans instead of halves).  However, since this recipe is a buttermilk coffee cake, you're probably not sensitive to dairy if you're reading this.  Can you sub soured milk (with lemon juice or vinegar added to a nondairy milk)?  Sure.  But there's something magical that happens when buttermilk is used.  I promise.  I've tested it. 




Empty the contents of the food processor into a bowl and set aside.  Don't worry about washing the bowl - you're going to mix it all together in the cups anyway.






Step Two:


1 1/2 cups of Pamela's GF Flour Mix
1/4 cup butter
1/2 cup of sugar
1 1/4 tsps of baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt


1 beaten egg
1/2 cup buttermilk


With lingering bits of streusel topping, add all the dry ingredients into the bowl of your Cuisinart.  Pulse until you get a crumbly texture with no noticeable spots of butter.  Think pie crust.  


Open the chute and pour in the egg and buttermilk.  Process just until moistened.  This is a quick bread, like banana bread or cornbread.  It will be sticky and thick.


We like muffins, but you're free to make whatever shape your heart desires (I'm particularly fond of those individual little loaves but it was a birthday and the birthday girl wanted muffins).  You don't have to use the foil muffin liners I always recommend for cupcakes.  These coffee cake muffins don't stick like cake.  So, we had polka dot liners.  (Check etsy for fun designs!)


Now, scoop a heaping Tablespoon of dough into each cup.  Designate a preschooler or "helper" kid to add about a heaping teaspoon of the streusel on top of that.  Then, go back and add another heaping tablespoon of dough for the top of the muffin.  And, again, dust with streusel mix.  


You will now have a tender, slightly sweet cake with a ribbon of sweet cinnamon in the center and crumbs on top.  


Bake at 400° for 16 minutes or so.  Flip out onto a rack and cool slightly so you don't burn your mouth.  But, they are absolutely delicious warm!


Enjoy!