The Best G/F Cinnamon Rolls

Ingredients

dough

• 2 1/4 teaspoons active dry yeast use rapid rise (*see notes below)
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup buttermilk warm temperature
• 1 egg
• 1/3 cup canola oil or vegetable oil
• 3 1/2 cups G/F flour ( I use Bob's 1 to1)
  

filling

• 1/2 cup butter melted
• 1 1/4 cups packed light brown sugar
• 2 1/2 tablespoons ground cinnamon
• 2 Tablespoons G/F flour
  

  Make the Dough

   

  
  
   in a bowl- mix flour,sugar,salt,yeast together.
  in the mixing bowl mix warm buttermilk,oil then egg well. add the dry mixture and mix  and
  When the dough is tacky but not sticky enough to stick to your hands , it's perfect.
  Spread  plastic wrap on counter and roll dough out to be a 20x30 rectangle or some where near
  that.  Spread melted butter over dough. Spread brown sugar mixed with ground cinnamon.
   Roll the dough up into a tight log.
  Place onto a greased pans.  9x13, or 8x8 . Cover pans with plastic wrap and dish towels.
   Let rolls rise 1-2 hours or until they are touching and have risen almost double.
    Bake in a preheated 350 degree for 20 to 30 minutes.
  
  
  
  
  
  
  
   Once rolls have been removed from the oven, frost using half the amount of frosting. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.
  
  
  
  

   

 

GLUTEN FREE CHEESE BREAD

Cheese Bread

1&1/4 cups Flour  ( I use Bob's 1 to 1)
2 cups      shredded cheese
1 tsp         baking powder
2              eggs
1/3 cup     melted butter
2 tsp      Italian seasoning


Preheat oven to 350

mix together ALL the ingredients in your MIXER well
form in to balls and if want slightly flatter.
large /small any size you want
Place on baking sheet
bake for 15 min or until golden brown

serve warm and enjoy

Strawberry/Blueberry Scones

Strawberry/Blueberry Scones

Ingredients

2 cups Gluten free Flour  ( I use bob's 1 to 1)
1/4 cup sugar
2 tsp baking powder
1/2 tsp backing soda
1 tsp cinnamon
1/4 cup butter
2 eggs
3/4 cup yogurt
1/2 cup diced strawberry
1/2 cup blueberry

 preheat oven to 350

 Whisk all dry ingredients together in a large bowl. cut butter into the dry ingredients.
Stir in the eggs and yogurt.
Fold in fruits.
Put dough onto a counter and pat into a circle with a thickness about 1 inch.
Cut into 8 pieces.
Place on to cookie sheet (I lined with parchment)
Bake for 15 minutes, til  tops are lightly browned. 

Snowball Christmas Cookies

Snowball Christmas Cookies,  Russian Tea Cakes, Mexican Wedding Cookies,and Butterballs
 are many variations and names of this cookie

Ingredients

• 1 cup salted butter, softened
• 1/3 cup  sugar
• 1 teaspoon vanilla extract
• 2  cups Gluten Free flour 
• 1 cup finely chopped walnuts 
•  Powdered sugar for rolling cookies twice - about 11/2 cup

Instructions

In a stand mixer, cream butter and sugar together until light and fluffy. 

Add vanilla and flour and mix until just combined.

Add chopped pecans. beating at low speed, scraping bowl as necessary, until well mixed.
Roll dough into 2 tablespoon sized dough balls.

  Roll them in powder sugar

Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Bake cookies for 12 - 14 minutes until bottoms are just slightly brown,
Remove from oven and cool on baking pan for about 2 minutes   

While cookies are still warm, roll  them in powder sugar again.

 In a stand mixer, cream butter and sugar together until light and fluffy.

Add vanilla and flour and mix until just combined.

Add chopped pecans. beating at low speed, scraping bowl as necessary, until well mixed.

Roll dough into 2 tablespoon sized dough balls.

  roll them in icing sugar

Place on prepared cookie sheet about 2 inches apart. Repeat until all the dough is used up. Bake cookies for 12 - 14 minutes until bottoms are just slightly brown,Remove from oven and cool on baking pan for about 2 minutes

While cookies are still warm, roll  them in

 powder sugar again.

ENJOY!!!!

Gluten Free Asian Green Onion Pancake

 Gluten Free Asian Green Onion Pancake

 Gluten Free Asian Green Onion Pancake

3 cups GF flour
1 cup very warm water
1 tsp salt
1 cup chopped/sliced thin green onions
1 tsp salt




put the 3 cups flour and 1tsp salt in a mixer

Turn mixer on and slowly add the cup of very warm water to it

Basic dough

For each pancake: pinch off about 1/4 cup size dough

put on the flour tortilla press

tortilla press

press!!!!!between 2 clear sheets 

Mix the chopped onions with the salt in a bowl

peal top sheet off and add 1tsp of chopped onions  

roll into a log

fold into a circle 

and press in the tortilla press

pan fry in a skillet with a little oil ( both side)

enjoy!!

BASIC GLUTEN FREE MUFFINS

This is a very basic recipe for Gluten Free Muffins

3  cups gf flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1  cups sugar
2/3 cup butter
2  eggs
1 1/2  cups buttermilk

In a medium bawl mix Flour, Baking powder, Baking Soda and Salt together.
Beat Sugar and butter in a mixer til fluffy.
Add eggs and vanilla.
Beat until blended.
Alternately beat in flour mixture and buttermilk until it is all blended.

Divide batter equally into muffin cups.
Top with 1 tsp sugar each..(optional)
Bake in preheated oven for 30 minutes.

SOFT SUGAR COOKIES

SOFT SUGAR COOKIES

1    cup Sour Cream
1    tsp  Baking soda
1    tsp  Baking powder

1    cup Butter,softened  (2 sticks)
1&1/2    cups  Sugar
2 Eggs
1    tsp   Vanilla

4     Cups G/F Flour
1/4     tsp   Salt

after about  60 sec

Mix Sour Cream, Baking Soda and Baking Powder Togather.

Set Aside.




Beat Butter and Sugar in a Mixer till light and fluffy.

Butter

sugar

 till light and fluffy

Add Eggs

Mix well

Bending in Vanilla and the Sour Cream Mixture

vanilla

sour cream mixture

Gradually add flour and salt; mix well

I use Bob's Redmill 1 to 1 Baking flour

flour

salt

Heat Oven to 350
Drop Tablespoonfuls of dough on to greased or lined backing sheet

flatten by hand

or make dent in center for jam filling

I use orange marmalade 

Bake 12 to 15 min. or till center are set and edges are lightly browned

Let stand on baking sheets 3 min then remove to wire rack.
let cool completely.
Frost and enjoy
If You can wait that long!!