Category Archives: Food

Eric’s Yummy Gluten-free Cinnamon Rolls

Eric’s Yummy Gluten-free Cinnamon Rolls

Ingredients

Yeast Ingredients:

2 Teaspoons sugar

1 1/3 cup warm water (between 105-115 degrees F)

2 1/4 Teaspoons dry active yeast

 

­Dry Ingredients:

2 1/2 cups Bob’s Red Mill 1-to-1 gluten-free flour

1 cup Almond flour

1/2 cup brown rice flour

2-1/4 Tablespoons Xanthan Gum powder

2 Tablespoons sugar

1 1/2 Teaspoons salt

 

Wet Ingredients:

2 large eggs

7 Tablespoons whole fat goat milk (cow or coconut will work too)

6 Tablespoons olive oil (not extra virgin)

1 Tablespoon pure maple syrup

2 Teaspoons apple cider vinegar

 

Filling:

3/4 cup sugar

2 Tablespoons ground cinnamon

3 Tablespoons butter (or butter replacement)

 

Glaze:

6 Tablespoons soft cream cheese

1 1/2 cups powdered sugar or confectioners’ sugar

1/4 cup (4 Tablespoons) soft butter

1/2 Teaspoon vanilla

 

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Instructions

  1. In a small mixing bowl, combine the 2 teaspoons of sugar with the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 8-10 minutes, until the yeast is nice and foamy. Make sure you have the other ingredients mixed and ready to go when the proofing time is up.

 

  1. In the bowl of an electric mixer, use the paddle attachment to stir together the almond flour, Bob’s 1-to-1 GF flour, brown rice flour, Xanthan Gum powder, sugar and salt.

 

  1. In a separate mixing bowl, whisk together the eggs, milk, olive oil, syrup, and apple cider vinegar.

 

  1. When the yeast is done proofing, add the egg mixture into the dry ingredients. Stir until the mixture is paste-like, and then slowly pour in the yeast mixture. Stir for 30 seconds on low. Use a spatula to scrape down the sides of the bowl and then mix for an additional 3 minutes at medium speed. The dough will be sticky and shaggy.

 

  1. Place the dough in a well-oiled large mixing bowl and push the dough down into the bowl with oiled hands or an oiled spatula, so it’s spread out evenly. Cover the bowl with a clean kitchen towel. Place in a warm spot to rise for an hour, or until double in size.

 

  1. Now make your filling.

 

  1. Use a large sharp knife to cut the dough evenly in half while it is still in the bowl (the idea is not to disturb it too much).

 

  1. Lay down a 20-22” long piece of parchment paper and mist with oil.

 

  1. Place one of the dough portions on the parchment paper and roll the dough into a 16”x10” rectangle. Don’t use any additional flour for rolling. This dough is relatively easy to work with and shape. If you do struggle with rolling it out, cover the dough with an additional piece of 20-22” long piece of oiled parchment paper, and roll the dough out between the layers. Or just keep dipping your fingers in water and use your hands to shape it.

 

  1. Sprinkle half of the filling mixture out evenly on to the rolled out dough, leaving an inch of raw dough along the top edge – the 16” edge furthest from you. This raw edge is where the rolls will seal shut. Starting at the 16” edge closest to you, gently lift the plastic wrap and use it to carefully roll the dough away from you into a cylinder. While you roll the dough, use your hands to gently squeeze the cylinder to ensure it is rolled tightly. Use the opposite side of the plastic wrap, the side furthest from you, to roll the cylinder back towards you, so the cylinder is sitting in the middle of the plastic wrap with the seam at the bottom. Blunt or pinch the ends of the cylinder closed so filling doesn’t spill out.

 

  1. Use a wet knife to cut the cylinder in half. Continue to cut the cylinder into 8 equal sized rolls. Dip the knife repeatedly in water to prevent sticking.

 

  1. Repeat steps 9-11 to finish rolling out and forming the second half of the remaining dough.

 

  1. Place the rolls cut side up in a well-greased 9″x13” baking dish; the edges of the rolls should have some space between them to leave room to rise and expand.

 

  1. Preheat oven to 350 degrees (F). Bake for about 35 minutes, or until the tops of the rolls are golden brown.

 

  1. Make the cream cheese frosting/glaze by combining all elements and mixing with an electric blender until smooth.

 

  1. Frost the rolls with the glaze while they are still slightly warm. Consume within 2-3 days.

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A few notes;

  • I substitute goat milk, dairy free baking sticks (instead of butter), and lactose-free cream cheese as my daughter is lactose intolerant on top of having celiacs.
  • For a slightly more dense version try baking these in muffin tins. The outside will have a nice crumb and the interior will still be soft.
  • After placing them in the baking tray (or tins) you can let them rise again for another hour to become even fluffier.
  • Almond flour adds moisture and protein, which is why I use it.
  • This recipe is based on the fine works of Megan of Allergy Free Alaska http://www.allergyfreealaska.com/easyrecipe-print/6138-0/
  • The cream cheese glaze recipe is from King Arthur Flour   http://www.kingarthurflour.com/recipes/gluten-free-cinnamon-rolls-recipe

Pie and cookies

Rhubarb Custard Pie

Preheat oven to 400 degrees

Make pie crust for a 9 inch two crust pie

Beat slightly:

 3 Eggs

3 TBS milk

Mix and stir in:

2 Cups Sugar

1/4 Cup Flour (gf flour in my case)

1/4 tsp Nutmeg

1/4 tsp Cinnamon.

1 tsp Vanilla

Mix in:

4 Cups washed and chopped Rhubarb – smallish, 3/8-inch sized chunks

Pour into a pie shell, dot with 1 TBS of butter

Cover with the top pie crust and use a fork to vent the pie

Bake 50 – 60 minutes

Let cool and serve!

IMPORTANT!!! Since this pie is made with eggs, it is EXTREMELY IMPORTANT to refrigerate after the pie cools!!!

I had talked about how pie just grows wild in my yard, but I forgot to post the recipe. I grew up hating rhubarb pie, too sour and stringy. Rhubarb custard pie became my hands-down favorite after my older sister introduced me to this recipe.

A recipe that’s new to my house, but ridiculously simple and yummy, is for peanut butter cookies. I like peanut butter cookies better than I do snickerdoodles. 🙂 It goes like this;

1 cup peanut butter

1 cup sugar

1 egg

2 tsp vanilla

Mix, drop into little blobs on a cookie sheet, bake at 350 for ten minutes, a little longer if they are bigger blobs. Let cool…eat!

…What? I told you this wasn’t going to be all minis and gaming, I have to eat something while I’m moving little troops around. 🙂 Count yourself lucky, the alternative post would have been to write about how crappy a bunch of stuff has been lately but I decided I needed to write something more positive. Next time will be a game related post, promise.

Happy 4th! Bones & Pie

I grew up eating rhubarb pie and hating it. Alaska is actually a frozen swamp and rubarb grows everywhere here, so I grew up eating it, and not really enjoying it. Years ago my sister gave me a recipe for rhubarb custard pie, and it was astoundingly delicious! So now I eat rhubarb pie whenever I can. We planted rhubarb buds in our front yard last year and the stuff grows so prolifically that we end up with more than we can use and we let our friends come through and thin the patch.

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I’m always astounded that people in the lower ’48 buy this in the supermarket.

In other news; I got my Bones! Kickstarter Reaper Bones that is, a nice whopping big pile of their new line of plastic minis;

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I read in the Reaper forums that you could paint directly onto the bare plastic so I experimented on a pair of Gobbos;

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You can paint directly on the plastic, but I recommend priming. Thinned paints and metallics kind of “slithered” on the plastic but the solids stuck on just fine. That spear is a little bent so I’ll be doing another experiment later with boiling and shocking in cold water to try and straighten that out.