Gluten-Free Vegetarian Thanksgiving Pt.2: Cranberry Apples and GF Rolls

November 15th, 2011 yum Posted in Blog Event, Bread, Holiday, Party Food, Thanksgiving, Vegetarian 3 Comments »

Bernice of Wheatless and Meatless joins our Gluten-free Vegetarian Thanksgiving party with a decadent recipe for baked cranberry apples that is a favorite with her family. I love the seasonings she adds to her apple- nutmeg, clove, and cardamon, with nary a cinnamon stick to be found. Don’t tell anyone, but I am not too crazy about the powdery brown stuff (cinnamon) but just adore the spark of nutmeg. Cardamon is a favorite with my husband, as it reminds him of his father’s Norwegian Christmas bread (Julekake). I have a feeling this recipe would be a big hit with him. This recipe is great because it doesn’t require fiddling around with a pie crust and is naturally gluten-free. I bet the combination of cranberry, orange, and baked apple would be a hit with just about anyone, gluten-free vegetarian or not!

For the classic Book of Yum Thanksgiving recipe of the day, I thought I’d share one of my favorite, most reliable recipes for a gluten-free roll. I think the herbs in this recipe would go beautifully with a baked apple. To make it dairy-free, simply replace the cow’s milk with a dairy-free milk like soy, almond, or hemp. I haven’t tried making this recipe vegan yet, but I would probably try to use flax eggs, as the Ener-g Egg Replacer “eggs” tend to work best in recipes with two or fewer eggs. If you want a vegan roll, try my Vegan Sorghum Onion Rolls, which happens to be the image pictured on our event banner on the left. You can switch out the seasonings if you like to a salted rosemary topping. Gosh that sounds good.

Join us tomorrow for a delicious Vegetarian Nut Roast from Kalinda of Wheat-Free Meat-Free. Kalinda is also hosting this month’s edition of Adopt a Gluten-free Blogger, and I hope you will sign up to adopt a gluten-free blogger at her site!

Happy Thanksgiving and I hope you enjoy the recipes!

Adeenas Gluten-Free Hearty Rosemary-Thyme Dinner Roll Recipe
3 eggs – use Extra Large!
1/4 cup oil
1/4 cup sugar
1 1/4 cups milk
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca starch
1/3 c. GF teff or buckwheat flour (M’s modification)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

For rosemary thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve.

If desired, minced sundried tomatoes, to taste

Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key), dried onion flakes, and anything else you feel like.

Preheat Oven to 380 degrees.* Note: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like. I’ll be trying different things the next time I make this recipe. :)

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!)

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired.

Let it rise in a warm place until doubled.(*edited)

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.)

Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.

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Dairy-free Gluten-free Pumpkin Bread for your little Goblins (and grown-ups too!)

October 27th, 2011 yum Posted in Bread, Dairy Free, Pumpkin 23 Comments »

Pumpkin week continues at the Book of Yum, and how could we have a pumpkin week without a pumpkin bread? A reader commented recently that they tried my gluten-free, dairy-free banana bread with pumpkin instead of banana, and loved the results. I was so intrigued I had to try it for myself. I’ve made it several times, with different variations each time. The first time I made a super-healthy version with date sugar instead of regular sugar and a quinoa flake pecan crumble on top. (The topping had Quinoa flakes with crumbled pecans and a tablespoon of date sugar held together with a splash of canola oil.) But more recently, I made a simpler version with regular, easy-to-find sugars in honor of the upcoming Halloween weekend. Toddler Yum helped me pour and stir. Just as I was about to pour it in the bread pan, she pleaded “cupcakes? cupcakes?” Oops. I forgot that my little goblin Yum is a little obsessed with breads of the muffin-cupcake persuasion after some happy mini cupcake experiences in the Big City (New York). The pan was already greased, so we went ahead and baked this recipe as a bread, but I bet it would be wonderful as a muffin! Imagine the super-healthy version with slightly naughty topping in a mini-muffin tin. Hmmm… I might have to do a follow-up post. But, because Halloween is literally right around the corner, here’s our family pumpkin bread recipe! Enjoy!

Other Pumpkin Recipes this week..

Cashew Milk Pumpkin Chocolate Smoothie
Other Pumpkin Recipes at the Book of Yum
A gluten-free dairy-free Pumpkin Bar Recipe
Vegan Coconut Pumpkin Pie Recipe
Kabocha Savory Pumpkin Soup Recipe

Shared with Gluten-free Wednesdays

Gluten-free Dairy-free Pumpkin Bread
2 cups brown or white rice flour OR your favorite all purpose gluten-free flour blend*
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C brown sugar**
1/4 cup white sugar**
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp allspice
2 eggs, beaten
1/2 tsp GF vanilla (I use Kirkland, the Costco brand)
1 1/2 cups canned pumpkin puree
1/2 cup canola oil

Optional: Sprinkle top with raw sugar

Preheat oven to 375F. Prepare a 9*5 bread pan by greasing with dairy-free shortening like Spectrum.

Combine dry ingredients in a large bowl and whisk together. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil. Gently fold ingredients together. When combined, spoon into your bread pan. If desired you can sprinkle top with raw sugar. Bake for about an hour or until a toothpick comes out clean. Enjoy!

*This time I used
1 cup sorghum, 1/2 cup tapioca starch, 1/4 cup potato starch (cornstarch or arrowroot could be substituted), and 1/4 cup almond flour

*I have also tried 1 cup sorghum, 1/2 cup arrowroot starch and 1/2 cup of almond flour for a healthier and allergen-friendly version

**For a healthier fancy-pants version, you can substitute date or coconut sugar for the brown and white sugar. You can also reduce the sugar to a total of 1/2 cup if you prefer a healthy breakfast bread with your coffee.

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