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!!!

just like kfc...well close enough ;)

1 c. Bob's Red Mill all purpose baking flour, gluten free
1 T  baking powder
1/2 T. salt
1/2 tsp black pepper
2 T. paprika
1/2 tsp garlic powder
1/2 T. italian seasoning
1/2 tsp. ground ginger
1/2 tsp. sugar


Mix  ingredients in a ziploc bag. Dip your chicken pieces in milk, place 1 piece at a time in the bag and shake to coat.  You can bake this at 350 OR deep fry it as a real treat !!Yum !!  I fry until almost cooked and the transfer to the oven for the last bit. Cook it how you like it :)

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!!!

The BEST fluffy chocolate chip cookie/muffin bars :)

As you can see from the picture, I barely had time to go and get my camera before these fluffy, muffin-like cookie bars were devoured!  I adapted this recipe fro the gluten free goddess (I love her) and it is SO easy and gluten free...

Recipe:

Preheat oven to 350 degrees Fahrenheit /177degrees Celsius

In a large mixing bowl, combine:

3 large  eggs

1/2 cup sunflower oil

2 tsp real vanilla extract

1 cup firmly packed  light brown sugar

2 cups Bob's Red Mill gluten free biscuit and baking mix

1 c. Chipits brand semi-sweet chocolate chips (add to batter)

1/2 c. Chipits brand semi-sweet chocolate chips (sprinkle on and press into top before baking)

Mix all ingredients, in this order and spoon into a 10x13 baking pan sprayed with Pam cooking spray...it is thick and sticky.  Be sure to spread it evenly.  Bake in the preheated oven for 18-20 minutes...or until it is brown on top and firm but springy when you touch it.  

Cool and DEVOUR!!!   I secretly froze half of the cookie bars that remained for lunches the next little while :)

Adaptation, spoon bits of dough into mini muffin tins for bite sized muffin/cookies :)

Here we go!!!! TURKEY!!! and sandcastle stuffing :(

My family prides itself on the timeless stuffing recipe handed down through the generations...seriously...if people mess with the stuffing "THE DINNER IS RUINED!!!"   ;)   SO, since I am the designated turkey maker on holidays...  tonight I am making  the special recipe and crossing my fingers that it will pass as close to the real thing as possible...I WAS going to make bread and then toast it and grind the crumbs but I want to see if there is an EASY way to do it first... SO I bought rice breadcrumbs, (the same ones I use to make the AWESOME gluten free chicken/pork coating mix (like shake and bake only BETTER) and added a little extra butter (3/4 c. to two 500g packages of PaneRiso rice breadcrumbs plus seasonings).  I mixed the secret stuffing,  stuffed the turkey with the sawdust like material..closed it with skewers and prayed a little...
...well the result what pretty much what I expected...and you old-timers with this gluten free thing..are probably giggling at the gritty, sawdust-like stuffing I had to choke down...it eventually had about three cups of butter in it and I am sure we are all about to go into cardiac arrest...honestly, I have tasted better sandcastles...the turkey and gravy (used all purpose gluten free flour for that) and veggies were amazing...they call me the turkey master...but UGH  that  STUFFING!!!  I should not have been so lazy..EPIC FAIL...next time...BEFORE the Easter meal...I will bake the bread and make my own crumbs like I should have in the first place...sigh...maybe I can bread chicken with it...I will let you know...

Gluten free chicken coating ("Shake and Bake " )

I use the crispy PaneRiso breadcrumbs...mostly because they are the only ones I can find for less then $7 a bag...sigh...and dump the crumbs I think I will need to cover the chicken I wish to cook (about 1/4 c. per leg/breast...and 1/8 c. per thigh)  into a ziploc bag and add poultry seasoning, garlic powder (or salt ...if using garlic salt then just don't add table salt) Add about 1/2 T. per package of crumbs for each seasoning...and 1tsp of salt.  close the ziploc and shake.  Add a piece of chicken (this is especially nice when first dipped in gluten free Italian dressing),  close and shake the bag and lay on a foil lined cookie sheet.  Bake chicken at 350 until done (about 25 mins for 6 pieces of bone in chicken or until a meat thermometer reads 180 degrees Fahrenheit (82 degrees Celsius)  Cool for about 5-8 mins and ENJOY!!! My kids like this with gluten free alphabet shaped fries or mashed potatoes :)  To make chicken nuggets..just chop breasts into bite sized pieces and shake in the same manner :)

is was and always will be...gluten free

Remember those peanut butter marshmallow thingies we got at friend's houses at Christmas time ???!!! (Well maybe your Mom or Dad made them...mine didn't.. but I just recently found the recipe and it is SOOOOO  easy!!!  )

Peanut butter marshmallow squares:  (lol or Mini marshmallows with GRAVY)

In a medium sized saucepan melt over medium heat (use a double boiler if you have one)
      1c. KRAFT peanut butter (Kraft labels all of their products with a warning if they are not gluten free)
      1/2 c. butter (or margarine...I like butter :P   )
      1 whole 300g package Chipits brand butterscotch chips

Let this cool for about 10 mins
Spray some Pam cooking spray in a 9x9 baking pan
stir in 3/4 package KRAFT fruit flavoured marshmallows...about three cups
spread this mixture in the pan and place it in the freezer for 55 mins
set out for 5 mins to thaw and ENJOY!!! (they are good frozen too)