Gluten Free Popovers
This year I did a “12 Days of Christmas” challenge with some friends, and everyday we gave a gift to our husbands that corresponded with the number. I haven’t made popovers in about a year so it was a perfect option for day 12! I think he may have shared some with our boys, but I do know they all disappeared within a hour…
Ingredients
- 1 cup gluten free flour blend
- 1/4 tsp xanthan gum
- 1/2 teaspoon salt
- 1 1/4 cups milk, slightly warm (or your favorite milk substitute-I used rice milk)
- 4 large eggs
- 3 tablespoons butter, melted (or your favorite butter substitute)
Instructions
1) Preheat the oven to 400°F. Place the muffin or popover pan in the oven to heat up.
2) Use your food processor or blender for the best results. Combine the eggs, butter, and milk on medium speed until the mixture is uniform. Whisk the dry ingredients in a bowl. Add the dry ingredients to the wet ingredients, then blend at medium-high speed until batter is smooth.
3) Grease your muffin pan and filling each cup about 2/3 full with the batter.
4) Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 10 minutes, until the popovers are deep brown. Don’t open the door during the baking time.
5) Turn off the oven, immediately pierce each one on the side, then leave them to “dry out” with the door ajar for 5 minutes to finish setting. Remove from the pan, and serve immediately.
Gluten Free Yeast Free Cinnamon Roll
We had a Christmas brunch with family this year and I was very happy with how this gluten and yeast free cinnamon roll recipe turned out! It’s very quick and easy.
Dry Ingredients
- 2 1/2 cups gluten-free flour (or your favorite blend)
- 1/2 cup tapioca starch
- 3 Tbsp white sugar
- 1/2 tsp salt
- 3 tsp xanthan gum
- 1/4 cup instant vanilla pudding mix (dry)
- 1 T baking powder
Wet Ingredients
- 4 T butter, melted
- 1/2 cup water
- 3/4 cup milk
- 1 egg, room temperature
- 2 Tbsp oil (I used Canola)
Filling
- 4-6 T butter softened
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
Instructions
- Mix dry ingredients
- Melt butter and add milk, stir. Add other wet ingredients and whisk to combine.
- Mix the wet and dry ingredients together.
- Place a piece of plastic wrap or parchment paper on a slightly damp counter top, so it won’t slide around.
- Sprinkle 2 Tbsp of sugar on the wrap. Place the dough in the center and cover with another sheet of plastic wrap. Pat the dough down into a square shape. Roll the dough between the plastic wrap to a square approximately 8″ x 16″.
- Remove plastic wrap. Spread a few tablespoons of soft butter on the dough and then sprinkle the filling evenly across the surface. Leave 1 1/2″ along one long end where it will be sealed.
- Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder.
- Use a string of dental floss to cut the log into 12 pieces. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. Line a 9×13 with parchment paper and place them cut side up.
- Bake in preheated 350 degree F oven for 25 minutes, or until the tops are a nice golden brown.
- Allow to cool for about 5 minutes before frosting them.
Frosting
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 T melted butter
- enough milk for drizzling consistency
Spanish Tortilla (omelet)
I just stumbled across this omelet recipe and it is so yummy! I love the potato/egg combination and it’s so fast! You could add other vegetables I’m sure. Use russet potatoes or yukon gold potatoes for the best results. Also use a 10″ skillet for this recipe or it will alter the cooking time.
Ingredients:
1/2 cup olive oil
1 lb russet potatoes (about 3 medium), peeled and slice 1/8-inch thick rounds
1 medium onion, halved and sliced 1/8-inch thick
Salt
10 large eggs
1/4 teaspoon ground black pepper
Instructions:
Adjust the oven rack to the middle and preheat the oven to 425.
Heat the oil in a 10-inch ovensafe nonstick skillet. (I love my cast iron!!)
Add the potatoes, onions, and 1/2 a tsp of salt. Stir and coat thoroughly.
Cover and cook, stirring occasionally, until the vegetables are soft (8-10 min).
Whisk the eggs, pepper, and 1 teaspoon of salt together.
Pour over the potatoes and stir to gently combine.
Cook for 1 minute while the eggs begin to set.
Transfer the skillet to the oven and baked until the top is puffed, and the edges pull away slightly from the pan (9 minutes).
Use a rubber spatula to loosen the tortilla and slide it on to a carving board.
Slice into wedges and serve hot or at room temperature.
Here is the bread recipe I promised. It’s gluten and yeast free, but the brown rice starter gives it a really nice flavor. It’s the first loaf of bread my husband has eaten just for the pleasure of eating bread. The brown rice starter takes a few days to make, but after that you can keep it in the fridge and it only needs to be fed every 2 weeks. It’s worth having around, because if you aren’t able to eat gluten or yeast you know how difficult it is to find a tasty bread.
Dry Ingredients:
2 cups gluten free flour
1 cup starch (either tapioca, cornstarch, potato starch or a combination of all three)
1/2 cup millet
3 1/2 tsp baking powder
1 tsp salt
3 tsp xanthan gum
2 T sugar
Wet Ingredients:
1/2 cup brown rice starter
2 eggs, room temperature
2 T flax seed meal
1 1/4 cup water
2 T olive oil
Directions:
Preheat the oven to 425 degrees.
Put a roasting pan on the bottom rack and fill it with water so it will steam the bread while it bakes.
Wisk the dry ingredients together in a large bowl. Combine the wet ingredients together in a separate bowl. If you are substituting honey for sugar than mix the honey with the wet ingredients.
Combine the wet and dry ingredients together with a spatula
Quickly pour the dough in a prepared bread pan. I prefer my cast iron bread pan and I let that preheat with the oven.
Smooth the top with a wet spatula and then cut a small line down the middle of the loaf. If you skip that step your bread will rise lopsided like this:
I like to mix an egg white with 1 T of water and brush that on top before I bake.
Place the bread on the middle rack and bake for 45 minutes. Cover half way through with foil if it’s getting too dark on top. It should register 200f degrees when it’s done.
I’ve used my hamburger bun rings and also a ziplock bag with a corner cut off to squeeze out the shape of hot dog buns which are really nice to keep in the freezer.
I’ve been experimenting with different bake times and letting it rise first— so I will update this post if I ever improve the recipe.
Gluten Free Hot Corn Dip
This is naturally gluten free, and you can make it with Daiya cheese to be dairy free.
Ingredients:
2 tablespoons unsalted butter or butter substitute
3 1/2 cups corn kernels
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup red bell peppers, finely chopped
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 – 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
Gluten Free Tortilla chips, for dipping
Instructions:
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. (I used my 10″ cast iron skillet which I could also transfer to the oven for baking.)
Add the corn, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the kernels turn deep golden brown. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet and then add the onions and bell peppers and cook for about 2-5 minutes.
Add the green onions, jalapeno, and garlic. Cook until the vegetables are softened (2-5 minutes). Transfer to the bowl with the corn.
Add the mayonnaise, 1/2 the monterey jack, 1/2 the cheddar and mix well.
Pour into an 8-inch square baking dish (or back into the cast iron skillet). Sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with your favorite gluten free tortilla chips.
