Gluten Free Cream Puffs

It's one week till Christmas! The decorations are up, the gifts are wrapped, the house is clean(for now), the kids are home from school, and holiday visitors have started arriving!  With so much going on I like to have as much of my Christmas dinner prepared ahead of time and in the freezer as possible.  There will still be lots to do on the 24th and 25th but I don't want to spend the whole day in the kitchen.  In my freezer I have, Wild Rice Stuffing, Butternut Squash Soufflé, Whipped Cranberry Salad, various gluten free goodies, and for Christmas Dinner dessert, Gluten Free Cream Puffs with Old Fashioned Chocolate Sauce.
Cream puffs are always a hit! After a big dinner they are nice and light and dressed up with just a little Chocolate Sauce they are just right for your Holiday table! 
Cream puffs are actually very easy to make gluten free.  Recently I learned that I could make them in my standing mixer with my whisk attachment and it is so easy! Making them by hand isn't too hard either,but my arm used to get so tired beating in the eggs.  I have also learned another tip.  When they are done baking, poke each puff with a sharp knife (I do it on the side) and then let them cool in the oven with the door open.  This will let the steam out and ensure that the puffs are crisp.  When they are cool I fill them with whipped cream using an icing bag and a medium sized tip through the slit I made when they were done baking.  

 

Gluten Free Cream Puffs

  • 1 cup Gluten Free flour Blend
  • 1/2 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 cup water
  • 1/2 cup butter
  • 4 large eggs
Mix flour, xanthan gum and baking powder together, set aside.  In a medium sauce pan heat water and butter until butter melts and water just boils.  Add flour mixture all at once and stir vigorously until mixture forms a ball (it will look like 'play dough'). Place the dough in the bowl of a standing mixer.  Using the whip attachment add eggs one at a time, making sure each egg is absorbed before adding the next.  Drop by teaspoons, or with a pastry bag onto a greased metal cookie sheet.  Bake in a pre-heated oven at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 minutes.  Do not under-bake.  Pierce each puff with a sharp knife and cool in the oven with the door open.  When completely cool fill with sweetened whipped cream and top with Old Fashioned Chocolate Sauce.

Old Fashioned Chocolate Sauce

 
  Hot chocolate season is here!  Treat yourself with this gooey, chocolate sauce that will bring back childhood memories. This is a recipe that has been in my family for ever!  I don't know where it came from but if we wanted chocolate milk, hot chocolate or  ice-cream sundaes, this is what we used. There was always a jar of this sauce made and waiting in the fridge.  
When I look at the list of ingredients on a container of chocolate sauce in the grocery store it contains a lot of ingredients that I can't pronounce.  I try not to eat unpronounceable ingredients and I sure don't want my kids eating them either. This Old Fashioned Chocolate Sauce has only real food ingredients and I have replaced the white sugar with organic cane sugar and so for a treat once in a while this is a good choice.  It only takes about 5 minutes to make and lasts for up to a month in the fridge.
Lately I have also been using this sauce for a Mini Cheesecake topping and drizzling it on Gluten Free Cream Puffs to make them extra special.    

Old Fashioned Chocolate Sauce

  • 1 1/4 cup cane sugar
  • 1 cup cocoa
  • 3/4 cup hot water
  • Pinch of sea salt
  • 1/2 tsp vanilla
  • 1 Tbsp. butter
In a heavy sauce pan mix sugar and cocoa.  Add hot water and simmer over medium heat for two minutes, stirring constantly.  Remove from heat and stir in salt, vanilla and butter.  Store in an airtight container in the fridge for up to a month.

Gluten Free Orange Almond Cookies

  Here on the Prairies it is officially winter.  I know this not because of the date on the calendar but because we have had our first "storm day". A day when schools are closed because of severe weather.  In this case it wasn't snow but ice and when the news reached the children there was joy all around.  As a mother I have always liked storm days too, as long as they don't happen too often.  Once in a while it is great to have everything shut down, no appointments, no after school activities, just a day at home.  Sometimes the family needs to rest, to spend some time catching up with piano, homework, reading, or building snow forts.  At this time of year it can be spent decorating, wrapping gifts or holiday baking. 
At four o'clock my daughter said to me, "This was a nice day!"  I agreed, "Yes it was a nice day".
"No,"  she replied.  "It was an ice day!"  
 
  It was just the perfect day for cookies!  And it's not Christmas without cookies!  These Orange Almond Cookies are so fast and easy to make and I think they look so nice with the simple almond decorations and the glimmer of the sugar crystals.  They are just the right combination of chewy and crunchy and they have just a hint of orange flavour, it's hard to tell they are gluten free! 

Gluten Free Orange Almond Cookies

  • 1/2 cup butter, softened
  • 1/2 cup cane sugar, or 1 cup white sugar
  • 1 egg, beaten
  • 1 Tbsp. orange juice
  • 1/2 tsp. almond extract
  • Grated rind of one orange
  • 1 1/2 cups almond flour, or ground almonds
  • 1 1/4 cup Gluten Free Flour Blend
  • 1/2 tsp. sea salt
  • 1/4 cup cane sugar, for dipping glass
  • 1/2 cup sliced almonds, for decorating
Cream butter and sugar.  Add egg, almond extract, orange rind and orange juice and beat until fluffy.  Add all dry ingredients and mix until combined.  Roll into one inch balls and place on a greased cookie sheet.  Use a drinking glass with a flat bottom, spread a bit of butter on the bottom, dip it in sugar and flatten the cookie balls.  You will have to re dip the glass in the sugar between each cookie.  Place four pieces of slivered almond on each cookie, gently press them in.  Bake at 350 degrees for 12 to 14 minutes.  Cool on a wire rack.  

White Chocolate Berry Bars

 
I have recently made a discovery, white chocolate!  While it isn't completely life changing, it does open up the door to many delicious new recipes to try.  Move over milk chocolate and dark chocolate and make room for white chocolate on the Christmas dainty tray! These White Chocolate Berry Bars are gluten free like all of my recipes and they are very yummy!    
When I was first introduced to white chocolate as a child I didn't trust it.  How could this imposter call itself chocolate it wasn't even brown!  I did try small amounts over the years but was never swayed, until about a year ago when I tried a white chocolate cheesecake.  Sadly, I realized what I had been missing all these years!     
  I usually try to bake using healthy ingredients and limit the sugar.  This is a little harder to do using white chocolate, but once in a while we need a treat, right?  By using my Raspberry Blueberry Chia Jam which is only sweetened with a small amount of honey and by using ground almonds and oatmeal in the crumb mixture these yummy treats have some quality ingredients and nutritional value.  
 
The only problem with these bars is that they disappear fast.  I have already had to make a second batch and it is only December 7th!  The second time I made a double recipe in a 9 x 13 pan so that will hopefully make it to Christmas.
   

White Chocolate Berry Bars

  • 1 cup Gluten Free Flour Blend
  • 1 cup Gluten Free oatmeal 
  • 1 cup ground almonds, or almond flour
  • 1/3 cup cane sugar, or 2/3 cup brown sugar
  • 1/4 tsp. baking powder
  • 1/2 tsp sea salt
  • 3/4 cup butter, softened
  • 1 cup raspberry jam or Raspberry Blueberry Chia Jam
  • 1 cup white chocolate chips or white melting chocolate, divided 
In a medium sized bowl mix dry ingredients.  Blend in softened butter and mix till combined.  Grease a 9 x 9 inch baking pan or line with parchment paper. Place 2/3 of the crumb mixture in bottom of pan and press down firmly.  Spread jam over base, sprinkle on 1/2 cup of white chocolate chips or chopped baking chocolate.  Spread remaining crumbs over top and press down gently.  Bake at 350 degrees for 35 - 40 minutes until top is lightly browned.  Cool completely, cut into small squares and drizzle with remaining amount of white chocolate by melting it and placing it in a piping bag or a small ziplock bag with a small hole cut in one corner.  

Raspberry Blueberry Chia Jam

Chia Jam has been gaining popularity recently, along with the popularity of chia seeds themselves.  These small seeds are referred to as a super food because they are high in protein, fibre, calcium, omega 3 fats, and are low in calories.  One of the cool properties of chia seeds is their ability to thicken liquids, this is because of the gelatinous seed coat.  For this reason it makes a very easy no-cook jam.  This is also the reason you should never eat chia seeds alone, they could swell and get caught in your throat.  But ground up in baking or whole in jam or pudding the mild flavoured chia seed is great.
Another reason chia jam is great is because, unlike traditional cooked jams, you can add a lot less sugar.  In this jam I have combined raspberries and blueberries because blueberries add some natural sweetness that goes great with the tangy raspberry.  The only other sweetener I added was 1/4 cup of honey.  Combined with the nutritional value of chia seeds this makes a great part of a healthy breakfast.
 
Did I mention how easy it is to make this jam?  No stirring over a hot stove, no sterilizing jars!  Life just got so much better!  Just throw everything in the blender,  mix until it reaches your desired chunkiness then let it sit for 10 minutes and enjoy!
  In addition to breakfast, this jam is great on yogurt or try it on a mixed berry ice cream sundae.  
Watch for my next post, White Chocolate Berry Bars to add to your holiday goodie collection.
 

 

Raspberry Blueberry Chia Jam

  • 1 cup fresh or frozen raspberries
  • 1 cup fresh or frozen blueberries
  • 3 Tbsp. chia seeds
  • 2 Tbsp. warm water
  • 1/4 cup honey
  • 1/2 tsp. vanilla
If using frozen berries, defrost and drain excess liquid.  Place all ingredients in a blender.  Mix until combined and berries are partially chopped.  Place jam in a jar or bowl and let sit approximately 10 minutes until thick.  Store in the fridge for up to two weeks.

Gluten Free Brownie Bites

In our house it's not Christmas until the Boney M Christmas album is playing and there is something to eat covered in festive sprinkles.  Last week, it was almost December and so, with a light snow falling outside, I found myself baking and sprinkling to the tune of Feliz Navidad.  
I have been excited to share these brownie bites!  They are so good!  They are moist and chocolaty and it' hard to tell they are gluten free.  We have been eating them plain but I thought, for Christmas I would dress them up a bit.  I think they look so cute with their whipped cream swirl and sprinkles.      
They are so festive I have made them December's cover photo for the Dinner Was Delish Facebook page!  
   
Having to eat gluten free can be especially difficult throughout the holiday season, for a child it can be even worse.  If everyone else is enjoying all types of cookies and treats that you can't have, it can take the fun out of holiday parties.  These brownie bites can help.  They are good enough to share with guests who do eat gluten and so if there is a little one in the crowd who is gluten free they can enjoy the same treats as every one else.
 
If dairy is also a problem they can be made with coconut oil, with a whipped coconut topping.
 

Gluten Free Brownie Bites

  • 1 1/2 cups Gluten Free Flour Blend
  • 1/2 cup cocoa
  • 1 tsp. sea salt
  • 1/2 cups chia seeds, ground
  • 1 cup maple syrup
  • 1/4 cup cane sugar or Truvia
  • 1 cup butter or coconut oil, melted
  • 4 eggs
  • 1/4 cup cold water
Melt butter or oil, set aside to cool slightly.  Mix all ingredients in a medium sized bowl and mix with an electric mixer on med-high for 2 minutes.  Fill muffin tins and bake at 350 degrees.  If using mini muffin tins, bake for 12 minutes.  For medium sized muffin tins, bake 20 minutes.  Yield: 4 dozen minis, 2 dozen medium.  

Whipped Cream

  • 2 cups whipping cream
  • 2 Tbsp. honey
  • 1 tsp. vanilla
Whip cream until stiff peaks form.  Add honey and vanilla, mix until combined.  Fill an icing bag and use a large decorator tip for the whipped cream swirl.  

Gluten Free Butternut Squash Soufflé

It's hard to believe that this is the last full week of November.  We've had such nice weather it seems December has snuck up on us.  This week is Thanksgiving in the United States, what a wonderful way to usher in the Christmas season!  Getting together with family and friends to give thanks for everything we have is a good idea before we begin all the shopping, baking and decorating that usually fills December.  

 

 

This recipe is my version of a dish that my daughter tried and loved when she spent Thanksgiving in Texas a few years ago.  Since then it has become a tradition in our house.  When I made it this week my family wanted to know why the house smelled like Christmas.  
  This soufflé can be made with squash, sweet potato, or carrots.  I have replaced the sugar in the original recipe with maple syrup and used gluten free flour.  The topping definitely makes this side dish extra yummy, with the flavour of the pecans and the crunch it is almost good enough to serve for dessert!

Gluten Free Butternut Squash Soufflé

  • 3 1/2 cups cooked butternut squash, sweet potato, or carrots ( approx. 2 lb. raw)
  • 1/2 cup butter
  • 3 Tbsp. Gluten Free Flour Blend
  • 1/2 cup maple syrup
  • 4 eggs
  • 1 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg

Topping:

  • 1 1/2 cup pecans, coarsely chopped
  • 1/2 cup maple syrup
  • 1/4 cup melted butter
  • 1/4 cup Gluten Free Flour Blend
  • 1/4 cup gluten free oatmeal
Peel and cube squash, place in a medium sized pot along with a small amount of water.  Bring to a boil, cover, reduce heat and simmer for 30 minutes until squash is soft when pierced with a fork.  Drain water and mash.  Add remaining ingredients and mix with an electric mixer until smooth.  Turn into a 6 cup casserole dish.  Prepare topping by mixing all ingredients together and gently spoon onto squash.  Bake, uncovered for 45 minutes at 350 degrees.
 
 
 

Turkey Chili

   
  Soon the festive season will be upon us!  Time for getting together with family or having friends over to watch the big game.  In the near future there will be skating and sledding parties, Christmas concerts, shopping trips and decorating.  These are the times when it is great to have a meal that is hot and good but doesn't need much preparation.  Chili is the answer!
Last Christmas we visited my Sister-in-law and her family in Alberta. We had a wonderful time filled with hay rides, games, visiting and great food!  She made us a pot of her chili and since then I have been making my own version with just a few changes.  Anyone who knows me knows I almost never stick to a recipe.  Most of the time this works out...but not always.  In this case it's great! I have been using ground turkey and we really like it because it lets all of the other flavours shine through.   If you have a busy day planned you can put everything in the slow cooker and it will be ready when you want it.  Just serve it with some taco chips and maybe a veggie tray and you are all set.
 

Turkey Chili

  • 2 Tbsp. olive oil
  • 3 lbs ground turkey
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 can (796 ml, 28oz) diced tomatoes
  • 1 can (680ml, 23oz) tomato sauce
  • 2 cups cooked red kidney beans
  • 2 cups cooked chick peas
  • 1 1/2 cups cooked corn 
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp chili powder
  • 1/4 cup honey
  • 1 Tbsp potato starch (or corn starch)
  • 1 Tbsp water
In a large pan brown ground turkey in olive oil, drain.  Add all other ingredients except potato starch and water.  Cover and simmer for 1 hour.  Just before serving mix potato starch and water and stir into chiliuntil thickened. For slow cooker method, brown Turkey in oil in a fry pan then place all ingredients except potato starch and water in slow cooker cook on low for 6-7 hours or on high for 3-3 1/2 hours.  Before serving add potato starch and water and stir till thickened.

 

Creamed Cabbage with Bacon

This has been a favourite in our house for years!  Cabbage is not usually any child's favourite vegetable but when my kids see this coming to the table they have always given a little cheer.  We do have a house rule in place, "no skimming"!  
Of course bacon makes anything better.  That's why it was disappointing to hear the recent news from the World Health Organization about processed meats being as bad for you as smoking.  However I recently read an article in Time Magazine explaining the WHO's position.  If you eat 50 grams of processed meat every day then you greatly increase you risk of getting cancer.  That is the equivalent of 6 pieces of bacon a day.  
So we have decided we won't eat 6 pieces of bacon a day!  But, once in a while we will enjoy it on our cabbage, in spinach dip, on baked potatoes and maybe even have the odd bacon, lettuce, and tomato sandwich.  Everything in moderation!    
It turns out that a cream sauce is very easy to make gluten free.  The recipe is the same as if you are using regular flour. This works the same if you want to make cheese sauce as well.   Even though you will get a few pots dirty it is still worth it.  I try to make this a bit early then assemble it and either keep it warm with a lid or reheat it just before serving.    




Creamed Cabbage with Bacon

  • 1/2 pkg. bacon
  • 1 medium Cabbage 
  • 2 Tbsp butter
  • 2 Tbsp Gluten Free Flour Blend
  • 1/2 tsp sea salt
  • dash of pepper
  • 1 cup milk
Cut bacon into small pieces, in a frying pan sauté over medium heat until lightly browned.  Lay on paper towel to absorb extra grease.  Shred or chop cabbage, place in large pot and sprinkle with a small amount of salt, add approx 1 cup water.  Cook  over medium-high heat until tender crisp (15 minutes). Meanwhile, in a small saucepan melt butter over medium heat.  Add flour, salt, and pepper; stir until combined.  Gradually whisk in milk.  Cook, stirring constantly until thickened.
 
To assemble, drain cabbage and place in a serving dish.  Pour cream sauce evenly over top and sprinkle with cooked, drained bacon.

Gluten Free Carrot Cake with Whipped Cream Cheese Frosting

  Nothing beats Carrot Cake! It is always so moist with the perfect blend of spices and the added bonus of vegetables.  Does it even count as dessert if it has carrots and cheese? This cake looked so good I could hardly restrain myself while taking pictures!
  I have made this a bit healthier than the standard recipe.  With the addition of ground flax and using honey in place of sugar this is almost a guilt free cake.  Honey does make the finished product a little darker.  I also modified the frosting, using whipped cream and honey with the cream cheese so it is very light and fluffy.  However, if you are serving it to people who mainly like carrot cake for the frosting (you know who you are), then you might want to go with a more traditional frosting recipe.
 

Carrot Cake 

  • 2 cups Gluten Free Flour Blend
  • 1/3 cup ground flax
  • 1 tsp sea salt
  • 2 tsp GF baking Powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp xanthan gum 
  • 1 cup oil
  • 1 cup honey or 1 1/4 cups sugar
  • 1/2 cup brown sugar 
  • 4 eggs
  • 1 tsp vanilla
  • 3 cups grated carrot
  • 1/2 cup raisins(optional)
Mix dry ingredients together and set aside.  With an electric mixer mix oil, honey, sugar, eggs and vanilla for 1 minute.  Add flour mixture and blend.  Fold in carrots and raisins.  Bake in greased pans or cupcake papers.  Yield: 2 round 8 inch pans, 1 9x12, 12 cupcakes.  Bake in a pre-heated 350 degree oven until a toothpick inserted comes out clean.  35 minutes for round, 45 minutes for 9x12, 20 minutes for cupcakes.  Remove from pans an cool on a wire rack.  

Whipped Cream Cheese Frosting

  • 2 cups whipping cream
  • 1 package cream cheese, softened
  • 1/2 cup honey
  • 2 tsp vanilla
In a large bowl beat whipping cream with an electric mixer until stiff peaks form.  In a separate bowl cream honey, vanilla and cream cheese until no lumps remain.  Fold cream cheese mixture into whipped cream.  
 

 

Gluten Free Orange Cranberry Scone

Orange...which came first, the fruit or the colour?
 
As I was grating the orange zest for my Orange Cranberry Scone the aroma was amazing.  It is so fresh and sweet smelling, there is nothing like it!  It got me started thinking about the orange, what a marvellous fruit it is!  It is useful in so many ways, for the zest of the skin, for the juice, in baking and just eating fresh.  Isn't it amazing how you can peel it by hand, and then inside it can be divided so nicely into bite sized pieces?  No human could have invented anything so perfect!  
 
I was also thinking how there are so many different types of fruit available now from tropical locations such as mangoes, pineapple, pomegranates, kiwi, that the simple yet perfect orange is often overlooked.  The orange has a long history in North America,  it is believed that the seeds for the first orange trees were brought over by Christopher Columbus and planted in various locations so that when they returned there would be oranges available. They knew how important they were in preventing survey.
 
Oranges have long been associated with Christmas.  First because the early settlers would enjoy them as a Christmas treat, because of the cost they couldn't be eaten on a regular bases.  As a young girl I always looked forward to mandarin oranges at Christmas time and there was always one in the toe of my stocking.  Today mandarin oranges are around for a much longer season and so they aren't so special at Christmas anymore.
 
And then there is that important question, which came first the fruit or the name?  Although not quite as big as the "chicken and the egg", I have wondered a few times when I have been eating an orange or when colouring.  According to Wikipedia the fruit came first, and our name for the fruit is from the old French, une norenge.
These scones are a great addition to any lunch or brunch menu.  The orange and cranberry flavours go nicely together and they are yummy eaten warm with a little butter!
 

Gluten Free Orange Cranberry Scone

  • 2 1/4 cups Gluten Free Flour Blend
  • 1/4 cup ground flax
  • 1/4 cup ground almonds
  • 1/2 tsp sea salt
  • 2 Tbsp sugar
  • 1 Tbsp GF baking powder
  • 1/4 tsp zanthan gum (optional)
  • 1/2 cup butter, softened
  • Zest and juice of one orange (1/2 cup)
  • 3 eggs, beaten
  • 1/2 cup buttermilk
  • 1/3 cup sweetened, dries cranberries 
Mix dry ingredients, cut in butter finely.  Add orange zest.  Mix Orange juice, egg, and buttermilk.  Add to dry ingredients and stir until combined.  Turn into 1 greased, 8 inch round cake pan.  Bake at 375 for 35 minutes.  Remove from pan and cool on a wire rack.  Cut into 6 or 8 wedges for serving.  Freeze extra in an airtight container.

 

Sweet Red Pepper and Lentils

 

A gluten free, slow cooker, vegetarian meal so you are all ready for Meatless Monday!

 

Slow cookers are one of the world's greatest inventions.  It almost makes dinner for you. Put everything in before you leave for the day and when you come home the house smells great and dinner is almost on the table.  There aren't even many dishes to do after you eat.  I use mine often, especially throughout the fall and winter. They are great for stews or chilli, just the thing on a cold winter evening.  

 

  No one in our family is a Vegetarian or Vegan but we do occasionally like to eat meatless meals.  Like all those who have joined the Meatless Monday trend we feel that eating plant based meals at least once a week is good for us, and usually we go meatless more often than that.  I must admit that getting my family, especially the children, to enjoy dinner when it is made up of beans or lentils when they are more used to beef or chicken can be a challenge.  
  This dish that I have adapted from a stew containing beef has gotten pretty good reviews from my toughest critics.  With the occasional  surprised exclamation "Hey, this is actually good!"  We like this partly because goes great with mashed potatoes.  Many meatless dishes call for rice or pasta and his one is nice because it has the feel of comfort food, nice creamy potatoes, but with a bit of a spicy kick.  

 

 For a one-dish dinner add 3 peeled, cubed, potatoes before cooking.

This recipe makes enough to put some in the freezer for a day when there is no time to cook.

 

Sweet Red Pepper And Lentils 

  • 1 1/2 cups red lentils, rinsed
  • 3 cups tomato juice
  • 2 cups water
  • 1 can tomato paste
  • 1 large onion, chopped 
  • 3 stalks celery, chopped
  • 3 cups diced carrot 
  • 1 red pepper, coarsely chopped 
  • 1/2 tsp sea salt
  • 1 - 1 1/2 Tbsp Montreal Steak Spice
  • 1 tsp potato starch mixed with 1 Tbsp water
Place all ingredients except potato starch and 1 Tbsp water in a slow cooker, mix well.  Cook on low for 8 to 9 hours or on high for 4 to 5 hours.  Just before serving mix the potato starch and water, add to the lentils and stir till thickened. Serve over Mashed potatoes.

 

Gluten Free Sandwich Buns

 
 
"Give us this day our daily bread"
For thousands of years bread has been a staple food in most cultures around the world.  Depending on the region, bread comes in many different forms, from flat bread to sour dough to cinnamon buns.  Metaphors such as "bread-winner" and "putting bread on the table" prove that bread is more than just food, it is life.  
 
  When I was about seven years old my grandma had a heart attack and came to live with us for a while.  As part of her recovery her doctor suggested she start making bread for exercise.  We all thought this was great because when we came home from school there were fresh homemade bread and buns waiting for us.  Since then my family has made bread; my Mom and Dad, and even I started making bread around age 16.  I have always made bread for my family and now my daughters and daughter-in-law are continuing the tradition.  Imagine my disappointment when I learned that I was gluten intolerant.    
  It has turned out Ok.  I feel better and I have learned to eat a bit differently.  The standard North American diet contains too much bread.  People commonly have toast for breakfast, a sandwich for lunch and then often some gluten at dinner time as well, maybe pasta or buns, or pizza.  When not eating so much bread I hope I am getting more fruits and vegetables and maybe I will be healthier.
But...there are times when bread is just the perfect thing!  Sometimes you need a sandwich!  If you have to take lunch to work, or school, or just when you need to grab something quick on your way out the door. I have been experimenting with different recipes for a while now but hadn't been completely happy with the results.  Even when I followed a recipe my buns were a bit like hockey pucks and my bread was best suited for use as a door stop. Lately I did a bit more research and have come up with a bun recipe that I am ready to share.  I have added a few different things such as baking powder and vinegar that when combined help to get more air in the dough and I have also added fruit pectin crystals which help the buns to stay moist longer.  

These buns are so light!  They have a nice crust and a tender chewy inside!

 
I have baked them in various pans.  They work well in muffin tins for a "dinner roll" and in mini-loaf pans.  This recipe also fits in one regular loaf pan, in there it needs to rise a little longer so it isn't too heavy.  I like to make my buns in a Muffin-top pan or in 5" tinfoil pans.  They are the perfect shape for a sandwich or a hamburger bun.
 

Gluten Free Sandwich Buns

Ingredients 

  • 1 1/2 cup gluten free flour blend
  • 1/4 cup ground flax
  • 3/4 cup almond flour
  • 1 cup tapioca starch
  • 1 Tbsp instant yeast
  • 1/2 tsp sea salt
  • 1/2 tsp fruit pectin crystals (Certo)
  • 1/2 tsp gluten free baking powder 
  • 1/4 tsp xanthan gum
  • 2 eggs
  • 1 tsp vinegar or lemon juice 
  • 1/2 cup milk
  • 1 Tbsp honey
  • 1/2 cup boiling water
  • 1/4 cup melted butter   

Method

In a medium mixing bowl combine all dry ingredients, mix well with a spoon.  In a separate bowl combine all liquid ingredients in order given, and mix.  Add liquids to the dry mixture and stir until combined; then beat for 2 minutes with an electric mixer.  Fill greased baking pans.  I use about 1/3 of a cup per bun in a muffin top pan or in 5" tinfoil pans. Let rise in a warm place for 35 minutes( 10 minutes longer for bread).  Bake at 350 degrees for 15 to 20 minutes for buns (30 to 40 minutes for a full loaf of bread).
Cool on a wire rack.  Freeze extras for later use.