gluten free sticky licky cinnamon buns

• In a medium sized bowl mix:
• 2 1/4 tsp yeast
• 1 T. sugar
• 3/4c. warm milk
• 1/2 c. warm(not hot) water
• mix well with a fork and set aside

• In another medium sized mixing bowl mix:
• 4 T melted butter
• 1 egg beaten
• 1 tsp  vinegar
• 2 Tbsp olive or vegetable oil
• 1 tsp vanilla

• In a large bowl whisk together:
• 2 1/2 cups all-purpose gluten-free flour (see note)
• 1/2 cup potato starch (not flour)
• 2 Tbsp white sugar
• 1/2 tsp salt
• 2.5 tsp xanthan gum
• 1/4 c dry milk powder
• 1 tsp baking powder

After yeast is foamy, add all wet ingredients (both medium sized bowls)  to the dry ingredients,

blend using your hands for three minutes (or a fancy stand mixer...sigh..I don't have one...YES it is totally sticky..make it fun ;)

Spray a round 9" pyrex baking dish or square 9x11 pan with Pam

In a medium sized saucepan mix:

4T. butter

1/2 c. well packed brown sugar

2T corn syrup (I used white either is fine)

1 tsp vanilla

after sugar melts...add 2 T milk or cream

Pour into pyrex bowl or pan

1. Take a piece of plastic wrap about 2' long and lay it out on a slightly damp counter top, 
2. Lay the dough on top of the wrap.  Lay another piece of plastic wrap over the top of the dough.
3.  Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
4. Remove top plastic wrap. 
5. 
   
6. Filling:
7. mix 2 T. softened butter (not melted) with 2 T cinnamon and 1/2 c. tightly packed brown sugar and 1/2 c. rehydrated (soak in hot water until plump) raisins.
8. 
   
9. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long side without any filling,
10. so you can seal your roll.
11. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the centre of your finished rolls.
12. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough.

Place slices into the pyrex dish/pan and allow to rise for 30 mins

Bake in a 350 degree F /177 degrees Celsius until brown on the top and firm to the touch..about 30 to 35 mins.  Place a cookie sheet under in case it drips and lights the oven on fire like mine did :P  when the buns are done..place a cookie sheet on top and flip the whole dish/pan over so the sauce oozes all over, making sticky licky buns.  NOTE: if they are still a bit soggy on the bottom (rawish) then pop them in the oven (still upside down ) for a few mins longer :)  Enjoy!!!

A tasket a tisket a yummy flakey biscuit!!!!

WOW! I never thought I could have biscuits that DIDN'T taste like petrified play dough EVER again!! I found an amazing recipe for biscuits (thanks Sherri Rima) and I am going to share it with you :)  The all purpose flour that I used was Bob's Red Mill but be adventurous and try others if you dare.  This kind was good quality, cheaper and easier for me to find and NOT made with gritty rice flour...

Recipe:
2 c. all purpose Bob's Red Mill All Purpose Flour
2 T. sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1 T. Xanthan gum
1/2 c. shortening
1 egg
2/3 c. milk

Whisk together dry ingredients (flour, sugar, baking powder, xanthan gum, salt)
Form a "well" in the center of these dry ingredients. Cut the shortening into dry ingredients with a pastry knife or two butter knives until pea sized.

Whisk together egg and milk
Slowly pour wet ingredients(egg and milk) into the "well" in the dry ingredients and mix with a fork until just blended.

Spread some all purpose flour on a clean dry surface
Place the dough on the spread flour, roll the dough until it is 1" thick
Use a clean glass 2-4 inches in diameter to cut biscuits from the dough
Place on a baking sheet that was sprayed with Pam or another non-stick cooking spray
Bake in the 450 degree oven for 7 minutes...then lower to 350 and cook for 2 more minutes
This is what works for my oven...keep an eye on them and remove when they are light brown on top.
YUM!!! ENJOY!!!

SCONE HEAVEN!!! Sorghum flour, your NEW BEST friend!!!

Success Success Success!!!  Thanks SO much to the gluten free goddess I have discovered the most AMAZING pumpkin Scone recipe..soft fluffy moist and lighter than your average scone...I substituted oat flour (that I ground in a spice mill from gf oats) for the millet flour and use potato starch (NOT FLOUR) WOW!  it was even VERY yummy the next day...it went FAST!

Pumpkin Scones Recipe:
1 cup sorghum flour
1/2 cup organic millet flour/oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1 tablespoon baking powder
1/2 teaspoon  salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves 
1/4 teaspoon ground nutmeg
4 tablespoons organic light brown sugar
7 tablespoons cold shortening 
1/2 cup mashed cooked pumpkin or canned pumpkin
1 large egg
3 tablespoons real maple syrup
3 tablespoons milk whisked with 1/4 teaspoon lemon juice 


Instructions:


Preheat the oven to 350º F. Lightly grease a 9-inch Pyrex pie dish.


In a mixing bowl, whisk together the flours and dry ingredients. Add in the shortening by pieces and cut in the shortening (with a fork or a pastry cutter) and mix until the mixture looks sandy.


Add in the pumpkin,  egg, maple syrup and  milk. Beat the batter briefly until the dough forms a smooth mass. You do not need to beat the dough very long, just until it is mixed.


Scrape the dough into the prepared pie plate. Using lightly oiled hands pat and shape the dough into a smooth flat round. Press the dough all the way to the edges of the pie plate.


Use a thin sharp knife to score the dough into 6-8 wedges.


Bake the scones together in the pie dish.


Place the pie dish - or the baking sheet- in the oven. Bake until the scones are firm and slightly golden- roughly 20 minutes.


Cool the scones on a wire rack and make the maple nutmeg icing.

 Icing:

Use only a little liquid at a time as you beat the frosting. If it gets too thin, add more confectioner's (powdered) sugar. 


Ingredients:


1 cup confectioner's or powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon real vanilla extract
1 tablespoon milk
Pinch of nutmeg, to taste (start tiny, you can add more) 


Instructions:


Beat until smooth and add more milk a tablespoon at a time until the icing is creamy- but not too thin. Taste test and add more nutmeg if it needs it.


Beat the icing for three to four minutes (this improves the texture).


Spoon the icing into a pastry bag fitted with a simple tip (or use a plastic sandwich bag with a tiny hole cut in one bottom corner). Chill the icing while the scones are cooling a bit.


Squiggle the icing on top of the scones, or spread on the frosting with an icing knife, if you like a lot of sweetness adorning your scone.




Makes 6-8 scones.


SOOOOOOOO GOOOOODDD!!!!!