Category Archives: Food

Files page updated

I’ve added a “Recipes” page with my recipe uploads since Dropbox doesn’t want to play nice anymore.


I’ll add my GF versions of recipes here.


My GF Baking Tips

A good friend recently asked me for gluten free “Masterclass” baking tips, but I consider myself a student with many teachers. Here are a few tips that I’ve picked in my baking education;

1) Buy in bulk. But you already knew that. 🙂

2) Use the paddle attachment on your stand mixer when dealing with dough as it helps to aerate the mixture. The hook is a waste of time.

3) Kneading is pointless as there is no gluten in the dough it will always look like messy cake batter.

4) Wet hands to shape the dough. My french bread loaves look like that because I shape the wet dough like clay to look like bread loaves. (see pics below)

5) Add an extra egg or extra Tbsp of oil for more fluff. This helps with some of the density issues that are very common in GF flours.

6) If you do have to roll something out put down saran wrap or parchment paper with flour or oil on them and then put another layer of paper/plastic with flour/oil on top. That way the dough is between two layers that it won’t stick to and you can use a roller or your hands without them getting all gummed up.

Patience with the inevitable messes is also useful.

I’ve heard that love is an important factor, I swear a lot when I’m cooking though.

Here is what it looks like when I’m making the GF French Bread recipe;


Some yeast is more equal than other yeast.

The city seemed to run out of good Fleishmann’s yeast at just the wrong time for me. Going into round two of the State Fair Baking competition I ran out of Fleiscmann’s yeast and all the stores had was a junky brand called “Red Star Yeast” which I suspect had been in a warehouse since the 90’s. I didn’t realize how bad it was until I tried to make a loaf of sourdough bread and ended up with an unleavened doorstop instead. See if you can figure out which of these loaves had Red Star yeast and which had Fleischmann’s;


The one on the right is a little underdone as it was a new flour recipe to me and the top browned nicely but it really needed a tinfoil covering and about 20 more minutes of baking to be really finished.

I just found out that America’s Test Kitchen, a program I love, has an online cooking course. I’d really love some training I just need to find out if they have any serious gluten free options available. I’ll share once I know more about their program.

Doughnut errata

Previously when I posted the recipe for Gluten-Free Maple Glazed Doughnuts I mistakenly put ony 1 cup of flour for the dough, it should be 1-1/2 cups of flour. Otherwise you end up with a kind of gooey mess that doesn’t cook right.

The file download has been corrected, sorry about that.

Baker Bragging

This is a post bragging about my first weeks successes at the Sate Fair Baking Competition and what I entered for week two of the competition.

  • Cinnamon Rolls = 1st
  • Sourdough Sandwich Bread = 2nd
  • French Bread = 1st
  • Irish Soda Bread = 1st
  • Eclairs = 2nd
  • Maple Glazed Donuts = 1st

I’m very pleased with the cinnamon rolls taking a first place as they were not in the separate GF category, they beat out all other cinnamon roll entries. Likewise the Sourdough bread was in the general sourdough category and took second against wheat versions. The Irish Soda Bread, which I really enjoy, was in the GF quickbreads category, took 1st, but the Judge’s commentary was, “Good for gluten-free.” Kind of a back handed compliment, and exactly why I pushed myself to make tasty baked goods that could be enjoyed by everyone.

I moved way out of my comfort zone for some of the round two entries, and re-submitted the French Bread and Sourdough sandwich bread into different categories to see how well they stack up against the wheat bakers. Here are the new recipes;

Mini S’Mores Cakes

Mocha Roulade

Sourdough English Muffins

The Mini S’Mores Cakes and the Sourdough English Muffins are adapted from recipes available at

The Mocha Roulade is from the wonderful food blog; I highly recommend both of these sites.

Here are my round two entries getting packed up to travel.



I have celiac disease, a hereditary autoimmune disease, that makes wheat and gluten a toxic and staggeringly painful substance to ingest.

And I love cinnamon rolls. And grilled cheese sandwiches. And donuts. And lots of things that are traditionally made with wheat flour. Sure, there are gluten-free retail options available, but many taste like foot, or crumble like sand, and it’s expensive and crappy. Some things are good, but not many. I decided that if I wanted fresh baked items that tasted good I was going to have to learn how to bake. I’m still learning, and this year I entered six items in the State Fair Baking Competition. They’ve done pretty well. 🙂

Here are the recipes for those who want to play along at home;

GF Cinnamon Rolls

GF Eclairs

GF Irish Soda Bread

GF Cake Donuts w/Maple Glaze

GF Sourdough Sandwich Bread

GF French Bread

My favorite store bought GF flour is Bob’s Red Mill 1-to-1. It’s not the best, but it’s reliable and easy to find in stores. I buy big bags, buying in bulk saves. GF Sourdough starter takes a fair amount of patience, it took mine over a week of feeding with flour and water twice a day to get going. Now I use it all the time and sometimes I like to add it to the French Bread mix. If you do add it to the French Bread you need to reduce the proof time by about 5 minutes and add about 10 minutes to the bake time.

The Fair Baking Competition has two rounds so I’ll be submitting four new recipes next week.

Happy Baking!

Eric’s Yummy Gluten-free Cinnamon Rolls

Eric’s Yummy Gluten-free Cinnamon Rolls


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



3/4 cup sugar

2 Tablespoons ground cinnamon

3 Tablespoons butter (or butter replacement)



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




  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.


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
  • The cream cheese glaze recipe is from King Arthur Flour