Gluten Free Cinnamon Rolls (From Pamela's Bread Mix)

(This recipe is a 3 part recipe.)

Uncooked.

 

Preheat 350 Degrees. 

Yeast (Do first)
1 Package of Yeast (Usually included in the bread mix)
1 t Sugar
1/2 C Warm Water

Stir together with a fork and let sit for 5 minutes.

Filling (Do Second)
1 Stick of Butter (Room temp, or microwaved for 15 seconds on power level 7.)
1/3 C Sugar
1/8 C Brown Sugar
3tsp Cinnamon

Stir together with hand mixer.

Bread
3 1/2 C Pamela's Bread Mix
1 Egg
1/4 C Milk
1 Stick of Butter (Room temp, or microwaved for 15 on power level 7.)

Mix butter, eggs, and 1 1/2c flour. Then mix in the yeast mixture, and the milk. Once this is mixed good, mix in the rest of the flour.

Roll out between two pieces of parchment paper (or wax paper), until it is about 1/4 in thick (thicker if desired.)

Spread the filling on the top of the bread covering it entirely. (Not the sides, just up to the edges.)

Cook for 20-25 minutes at 350 degrees.

The recipe I used to do this said to let it rise, then she said hers didn't rise. I did mine without letting them rise, though I think they probably would rise if you let them rise prior to rolling it out and putting the filling on top. If you do this you'd probably want to roll it out thicker. Mine rose a little in the oven.

If you do let it rise and it works out, please comment or email me to how it turned out! 

Gluten-Free Pancakes From Scratch

This is a modified recipe from a few that I found online. I am still tweaking it a bit, but when I get it finalized I will post a photo along with the modified recipe.

1C Rice Flour
1 Egg
1/2 C Milk
1 TBS Brown Sugar
1 TBS Sugar
1 TBS Tapioca Flour
1 TBS Salt
1 TBS Vanilla Extract

Step 1: Heat pan between medium and simmer, then beat egg until it foams.
Step 2: Stir in sugars, salt, and tapioca flour.
Step 3: Add milk.
Step 4: Stir in rice flour.
Step 5: Add in vanilla.

If the batter is too thick add in either more milk or more water, that is to your preference.

Step 6:Pour a 1/4 C to test the batter. I would advise tasting it at this point to see if you need to add anything else in.

After these steps are complete, make them how you would normally make pancakes. Waiting for the holes in the top to turn it. Careful that you don't wait too long, or turn it too quickly.

I have found that if you don't add in the salt it lacks flavor and is sort of awful. The thing I am trying to tweak right now is the density. It is very dense and I like my pancakes light and fluffy. Though the problem with gluten free cooking is that the bread stuff is often rather dense.  When I figure it out I'll revise and repost it with a photo.

I'm Back

I'm sorry I got really busy! Being pregnant, trying to run a household, and raise my 5 year old prove challenging. So, I have been working on a few recipes that I will add later.

I haven't had a good camera to take photos of the food when I make it so that is part of why I haven't updated. I have my cell phone and an old point and shoot until I get my good camera back so I am trying to work with them.

Anyhow, so look forward new recipes the rest of the week.

Introduction

Gluten is something that hasn't been a huge thing until recently. More people are becoming aware of their allergies and sensitivities to it. I have known about mine for the last three years, however I didn't spend a lot of time worrying about it until this last July when I got more sick from it than I had been before that.

There are so many foods that contain gluten that you have to be sure you are reading the labels when you purchase your groceries. Gluten is not only found in wheat, but rye, and barley as well. Due to the rising awareness of this disease more and more stores are stocking the shelves with products that are gluten free, and labeled as such. With most things, some brands are better than others and some products might appeal to you but not to someone else. The best thing you can do is try all that you can and find which works for you.

I intend to do features on products that I use, and compare them to products that I have used before. In my house we have very little income so we purchase most of our groceries with food stamps, and so we have a tight food budget. It makes matters worse when out of the three of us, I am the only one with the confirmed sensitivity to the food. So the boys in the house sometimes want to eat different foods than I can eat and that is where it gets hard. Gluten free foods are way more expensive but we have found a way to make it work.

Each week I will feature a different dish that I cook, and I will give a step-by step recipe along with the cost of the items and the stores where I got them. Granted, I buy quite a bit of my food at the Good Food Store, which is local to Missoula. I am sure your town has an organic and health food store, if you are unsure, I would consult google.


Here are a few links with more information about the Gluten and Celiacs;

• WebMD: The Truth About Gluten
  Do All Grains Have Gluten? Yes, But Not 'That' Kind
• Mayo Clinic: Celiac Disease
• What's the difference between celiac disease, gluten intolerance, non-celiacs gluten sensitivity, and wheat-allergies?
• Study Defines Difference Between Celiac Disease and Gluten Sensitivity