Cinnamon Rolls (Gluten Free )

 

Ingredients

For the rolls

• 3 cups all purpose gluten free flour blend, plus more for sprinkling
• ¼ cup  tapioca starch/flour
• ½ cup dry milk powder or buttermilk powder; make sure it's powder, not liquid!
• 2 teaspoons instant yeast
• ¼ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 tablespoons packed light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon apple cider vinegar
• 4 tablespoons  unsalted butter at room temperature
• 1 egg at room temperature, beaten
• 1 ¼ cups warm milk about 95°F (plus a bit more, only as necessary)

For the filling

• 4 tablespoons unsalted butter at room temperature
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon

For an optional glaze

• 1 cup confectioners' sugar sifted
• 1 tablespoon milk any kind, plus more by the 1/4 teaspoonful

For an optional frosting

• 6 tablespoons unsalted butter at room temperature
• 2 cups confectioners' sugar sifted
• 3 tablespoons heavy whipping cream at room temperature, plus more as necessary

Instructions

• Grease a 9-inch x 13-inch casserole dish and set it aside.

Make the dough.

• In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
• Add the salt, and whisk with a separate whisk again to combine well.
• Add the cider vinegar, butter, and egg, and milk, and mix to combine well.
• Turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture become smooth and cohesive, add more milk by the drop, only as essential to bring the dough together.
• The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
• To make the dough easier to handle, transfer it to a sealed container and refrigerate it for 30 minutes.

Roll out the dough.

• Turn the chilled dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
• Divide the dough in half, and place one half under a tea towel to prevent it from drying out.
• Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches wide x 12-inches long.

Add the filling and shape the dough, one piece at a time.

• Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
• Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
• Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
• Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
• Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.

Let the rolls rise.

• Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 45 minutes, but may take longer in a cold, dry environment.

Bake the rolls.

• When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
• Bake for about 20 minutes or until the cinnamon rolls are risen, just beginning to brown on top and cooked all the way through. Remove from the oven and let the rolls cool for about 10 minutes.
• If you plan to add the glaze (or frosting), make it right when the rolls come out of the oven so you can add it when they're still warm.

Make the (optional) glaze.

• In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
• Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
• Drizzle the glaze on top of the warm rolls and allow to set briefly before serving.

Make the (optional) frosting.

• In a medium-size bowl, place the butter and confectioners' sugar, and use a handheld mixer to beat first on low speed until well-combined.
• Increase the mixer speed to medium. The mixture will first clump, and then smooth out.
• With the mixer running, add 2 tablespoons of cream to thin the frosting so it's easily spreadable. Add more cream if you'd like a thinner, more spreadable frosting.
• Spread the frosting generously on top of the warm rolls and allow to set briefly before serving.

*From https://glutenfreeonashoestring.com/_printer/gluten-free-cinnamon-rolls-recipe

Custard (Aussie style)

*Tastes like Mom's custard recipe from childhood.

Ingredients:

6 egg yolks

1 1/4 cup heavy cream

1 1/4 cup milk

2 tbsp cornstarch

1 tsp vanilla

1/3 cup sugar

Directions:

-Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

-Meanwhile, whisk egg yolks, cornstarch, vanilla and sugar together in a medium bowl. 

-Gradually whisk in 1 cup hot cream mixture to egg mixture until smooth.

-Add egg mixture to saucepan and mix well with whisk. 

-Place over low heat and cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. It will thicken quickly.

*Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

*For a thinner (Anglaise-style) custard, reduce cornstarch to 1 tbs.

Pudim (Brazilian Flan)

 

Ingredients

For the Custard

• 4 eggs
• 2 cups whole milk
• 2x 14oz cans of sweet condensed milk

For the Caramel

• 1 cup sugar
• 1/3 cup water

INSTRUCTIONS:

Preheat your oven to 350F.

Make the Custard:

Add all custard ingredients (eggs, milk and sweet condensed milk) to a blender and pulse a few times to combine. Set aside.

Make the Caramelized Sugar Sauce:

In a kettle, or medium pan, bring approximately 2.5-3 quarts of water to a boil for the hot water bath.

Add the sugar and the water to a small saucepan over medium to high heat. Bring it to a simmer, and let it simmer until it turns an amber color, approximately 13 mins. Be sure to watch the pan at all times to avoid burning the sugar, and never, ever, ever stir it.

When the sugar is amber color, carefully pour it in the bundt pan. Coat the inside of the pan with the caramel by swirling it gently up the sides and center of the pan–see the photo in post above. The sugar will be super hot, so be extra careful!

Place the bundt pan in a large roasting pan. Then, pour the custard on top of the caramel.

Pour boiling water into the roasting pan until the water is about approximately halfway up the sides of the bundt pan and bake for 1 hour to 1 hour 15 mins, then remove the cooked flan from the oven. Please note that the flan will still jiggle a little at the center. It will firm up as it cools.

Let the cooked flan sit in the water bath outside of the oven for another hour or so, until the pan is cool to touch.

After that hour, loosen the flan from the sides of the pan by running a paring knife around the inside and the outside rims. Then place plastic wrap over the flan and refrigerate in the pan for at least 4 hours. (You can also refrigerate it overnight.)

Unmold and transfer to a plate, then serve and enjoy.

Mousse do Maracuja (Passion Fruit Mousse)

-1 can La Lechera sweetened condensed milk (14oz)

-1 can Media Crema (7.6 oz)

-Passion Fruit pulp, defrosted (7 oz, usually half of package)

Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.

-1 1/4 cups passion fruit pulp, defrosted

-1 can (14 oz) sweetened condensed milk

-4 cups heavy cream

Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.

Crock Pot Italian Chicken-Gluten Free

ADD to crock pot, mix and turn on high for 5-6 hours:

 3-5 chicken breasts, salt and peppered

2 cups milk

2 cups chicken broth

1-2 TBS Italian seasoning

1-2 TBS ranch seasoning and salad dressing mix

4 TBS butter

1 onion, sauted

3 cloves garlic, sauted

1 lb mushrooms, sauted

ADD to crock pot at the end, mix

8 oz cream cheese, softened

1/4 cup cornstarch mixed in 1/2 cup water (to thicken)

Pizza Crust (gluten free)

Ingredients

• 3 cups gluten-free flour blend
• 1 tsp salt
• 1/2 tsp baking powder
• 3 Tbsp sugar (divided)
• 1 Tbsp yeast
• 1 1/4 cup warm water (divided)
• 1 Tbsp olive oil

Instructions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine yeast and 3/4 cup warm water. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin - less than 1/4 inch.
6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/

Brazilian Cheese Bread (Pao de Queijo) GF

INGREDIENTS

• 4 cups tapioca flour
• 1 1/4 cups milk
• 1/2 cup water
• 6 tablespoons oil
• 1 1/2 cups grated Parmesan cheese (a must)
• 1 cups shredded Mozzarella cheese (or any cheese on hand, I use Costco mix)
• 2 large eggs
• 2 teaspoons salt

INSTRUCTIONS

Preheat oven to 400F degrees with a rack in the middle.

Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.

Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.

Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.

The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.

To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.

Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.

Bake for 15-20 minutes or until they are golden and puffed.

Serve them warm! :)

NOTES

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy!

https://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

White Chicken Chili GF

INGREDIENTS

Main Soup Ingredients

• 2.5 lbs Boneless, Skinless Chicken Thighs
• 3 cans Great Northern Beans
• 2 8 oz Cans Diced Green Chilies
• 1 Very large Yellow Onion (diced)
• 1 Tbl Garlic (minced)
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1/4 tsp White Pepper
• 1 Tbl Coarse Real Salt
• 2 Cups Chicken Broth
• 1 Cup Coconut Milk (or regular milk)

Optional Thickening Ingredients

• 1/4 Cup Arrowroot Starch (or cornstarch)
• 1/2 Cup Water

Optional Toppings

• 1/3 Cup Cilantro (chopped)
• Sour Cream
• Tortilla Chips or Corn Chips
• Lime Juice

INSTRUCTIONS

1. Place main soup ingredients in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
4. Add the chicken back to the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

Instant Pot Directions

1. Place main soup ingredients in an Instant Pot and press the soup button, which will cook it for 30 minutes (plus time to get up to pressure).
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. If you would like to thicken the soup, place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the Instant Pot.
4. Add the chicken back into the chili and stir to distribute. Press the saute button and let the soup boil for about 3 minutes, or until the soup thickens up.
5. Check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Serve and top individual bowls with any optional toppings, as desired.

https://glutenfreedaddy.com/slow-cooker-clean-eating-white-chicken-chili-recipe/