Friday, October 31, 2014

Cinnamon Buns Gluten Free (Flashback Friday)

 I have been reworking some of my recipes to use Julie's Flour Blend.  It is so much easier to have a go-to flour rather than mixing several flours for each recipe.  I find the end product is also more consistent because the flour amount used is more accurate. 
I redid my cinnamon bun recipe recently and am very happy with the results.  My tasters declared them the best I've made.

Here is my new recipe

  • 1/3 cup milk 
  • 1 tsp sugar 
  • 2 tsp unflavoured gelatin  
  • 2 tbsp traditional yeast 
  •  1 cup of Julie's Flour Blend 
  • 1/4 cup of potato starch 
  • 1/4 cup of tapioca starch
  • 1/3 cup sugar 
  • 1/4 tsp salt 
  • 1 tsp xanthan gum 
  • 2 eggs 
  • 1/4 cup soften butter 
  • 1 tsp vanilla 
  • softened/melted butter for spreading on dough
  • cinnamon 
  • 1 cup brown sugar 
  • sweet rice flour for handling 

  1. Heat milk add mixed sugar, gelatin, yeast  and let proof for 10 minutes
  2. In mixer bowl add eggs, butter, sugar,  vanilla - blend 
  3. Add proofed yeast 
  4. Add combined dry ingredients  (flours, salt, xanthan gum) 
  5. Blend, then beat on high for 5 minutes. 
  6. Place parchment paper or plastic wrap on counter and dust with sweet rice flour
  7. Scrape dough onto paper and use as little extra sweet rive flour as possible to enable dough to be handled.  You will need very little -- you want to keep the dough very soft. 
  8. Pat dough out to about 1/2 inch thickness,  spread with softened or melted butter, sprinkle with cinnamon and cover with the brown sugar, patting down the sugar. 
  9. Starting on the wide end roll up the dough, tucking the edge underneath - using the parchment paper to roll the dough rather than your hands 
  10. Cut into 1 1/2 inch slices and lay in greased baking pan - I prefer glass. 
  11. Let rise until doubled. 
  12. Bake at 350 degrees for about 30 minutes or until nicely browned. 
  13. Ice in pan while still hot. 


Last week I had the thought that this dough would also make a nice cinnamon swirl bread and I tried it. 
The resulting loaf was very good and enjoyed by those who 'tested it'.  
 It is a lovely not-so-sweet treat with a soft texture and good flavour. 

To make the bread, follow the cinnamon bun instructions to patting out the dough. You are going to be baking this in a reg. size bread pan (I find glass gives best results) so keep that in mind as you pat out your dough - that one edge is the length of your loaf pan. 
Then continue as follows.... 
  • Spread the dough lightly with melted butter. 
  • Sprinkle with white sugar and liberally with cinnamon. 
  • Roll up the dough using the parchment paper to help, tucking  edge underneath. 
  • Cut away the parchment paper, leaving only what the roll is sitting on. 
  • Lifting carefully place in loaf pan. 
  • Let rise in warm place - on top of stove with a steaming pot of water  is good) 
  • When loaf is risen to top of pan... bake at 350 degrees for 30 or until nicely browned. 
  • Let sit for a few minutes, then remove from pan to wire rack to cool completely before slicing. 
  • Keeps well on counter for couple of days .. freezes well  but best used within a couple of weeks. 
  • Enjoy with butter or a spread of your choice -- such as nutella or peanut butter.  
Here is my original recipe post .. 
I adapted this recipe from a recipe I found online. You can find the original here.
These cinnamon buns are delicious and I have non-Celiac people ask for them.

Cinnamon Buns
Proof....until foamy
1 cup luke-warm milk
1 tsp sugar
1 tsp unflavored gelatin
1 1/2 tbsp regular yeast

In heavy duty mixer bowl beat....
2 tbsp. butter
2 tbsp. oil
1/4 cup sugar
1 egg
2 tsp. vanilla

Add proofed yeast liquid .... mix then add all at once the following dry ingredients....

1/4 cup white bean flour (you can use a coffee grinder to grind your own small white bean flour..use a fine sieve .... you will have to grind several times to get nice fine flour, but it is very doable) 
1/4 potato starch
1/2 cup millet flour
1/2 cup tapioca starch
1/2 cup cornstarch
1/4 tsp baking soda
2 tsp baking powder
1 tsp xanthan gum
 1/2 tsp salt

Mix on low speed until dry ingredients are moistened then beat on high for a couple of minutes until dough is smooth and elastic.

Tape plastic wrap onto your counter or cutting board..... Sprinkle with Sweet Rice Flour...
Turn dough onto the plastic wrap.
Cover with plastic wrap and roll dough into a rectangle about 15" by 10"
Remove top plastic wrap and sprinkle dough with cinnamon ... and about 1 cup of brown sugar. (optional - add raisins and/or nuts)

Using the bottom wrap to help, roll up the dough lengthwise, sealing edges.
Cut roll into 10 - 1 1/2" slices and place them in a large round pie plate.

Cover with cloth or towelling and let rise for about 40 minutes.

Bake at 375' for 30 minutes or until tops are nicely browned.

Remove from oven and cover the rolls with icing.
I cup icing sugar,
1 tsp butter
1 tsp vanilla
milk to make thick consistency
Enjoy warm... or cool.

Thursday, October 30, 2014

Thai Pizza

If you want a new twist on Pizza and change things up a bit from the usual pepperoni and mushroom, you will enjoy this recipe I got from my friend Betty. It is made with a peanut sauce and topped with chicken and veggies. I also really enjoy BBQ chicken pizza too, another great recipe that Betty gave me. The best recipes always come from friends and family that are tried and true.

Peanut Sauce-

  • 1/2 cup natural peanut butter
  • 1/2 cup hoisin sauce
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 2 teaspoons of fresh ginger, minced
  • 2 garlic, minced 
  • 2 tablespoon sesame oil
  • 1 tablespoon soya sauce
  • 1 teaspoon sriracha (asian garlic chili sauce) or chili flakes
  • 1 tablespoon oyster sauce
  • 2-3 tablespoons water
  • enough pizza dough for 2 -12 in pizzas
  • 2 chicken breasts cut into cubes
  • 1 tablespoon olive oil
  • 3 cups mozzarella cheese
  • 4 green onions, sliced on the diagonal
  • 1/2 cup bean sprouts
  • 1/2 cup shredded carrot
  • 2 tablespoon fresh cilantro, chopped (optional)
  • 2 tablespoons dry roasted unsalted peanuts, chopped
  1. Bring all the sauce ingredients together and bring to a boil. Simmer for about a minute. 
  2. Brown the cubed chicken in the olive oil if using fresh. Cook for about 5. Cool.
  3. Toss the chicken with about 1/3 cup of the sauce. 
  4. Roll the pizza dough onto a pizza pan.
  5. Use desired amount of sauce and spread it to the edge.
  6. Sprinkle with half the cheese.
  7. Put on the chicken and the vegetables. 
  8. Add remaining cheese, sprinkle with peanuts.
  9. Bake in a preheated oven at 450 for 15 minutes. 
  10. Sprinkle with cilantro.
  11. Dig in. 

Wednesday, October 29, 2014


Sure, it's available in the grocery store and maybe cheaper still in a big box store.
But wouldn't you rather make your own?
It's not only tastier but it's there on the shelf when guests come by for coffee.
Wrap it up in cellophane along with a box of crackers and tie it with a pretty ribbon and you have a lovely hostess gift for those Christmas parties.
and best of all, making Antipasto is a great excuse for inviting your sister, your best friend, or in my case, my next door neighbours in for an Antipasto making party!

Assemble your ingredients the day ahead.

Enlist help to chop the ingredients - a chopper like the one above or a food processor is helpful as are friends to make the work more fun.

 It only takes part of a day and you have your own delicious antipasto!

Credit for this recipe goes to my friend Katie who contributed it to one of our church cookbooks.
My neighbours, Barbara and Beatrice and I assembled this recipe 3 times and each took home 32 half pint jars. - enough to give as gifts and have some for ourselves.  
We started at 10 am and had the last jars in the canner by 4 pm. (with time out for lunch)
 There is still time to make it in time for Christmas giving.
Here's the recipe - It makes 32 1/2 pints.

  • 1/2 kg. / 1 pound cauliflower
  • 1/2 kg. / 1 pound green peppers
  • 1/2 kg. / 1 pound red peppers
  • 1 375 ml / 13 ounce jar green olives, drained (using sliced olives means a bit less chopping)
  • 1 375 ml / 13 ounce jar sliced black olives, drained
  • 2 cans 375 ml / 13 ounce green beans, drained 
  • 2 cans  375ml/ 13 ounce yellow wax beans, drained
  • 1 litre/ 1 quart /  jar dill pickles, drained (reserve)
  • 1 375 ml. / 13 ounce jar pickled pearl onions
  • 115 ml / 4 ounces olive oil
  • 125ml /1/2 cup  reserved pickle brine
  • 4 tins 375 ml /13 ounce mushrooms (pieces and stems) drained
  • 5 tins   184 g / 6.5 ounce solid pack or chunk tuna, drained
  • 4.5 litres /1 gallon  ketchup
  • 1/2  455 ml./ ounce bottle Heinz Chili Sauce
  • Optional - hot sauce or jalapeno peppers, 1 tin anchovies
Note 1. Because can sizes vary, choose the size nearest to the above given amounts.
     Note 2. We like our Antipasto chopped small enough so that you can get a good mixture of          ingredients that will stay on a cracker.  
  1. Chop cauliflower, green peppers, red peppers, olives, beans, dill pickles and pickled onions.
  2. Place in a large heavy bottomed soup pot with olive oil and pickle brine
  3. Bring to a simmer over medium heat and cook for 10 minutes, stirring constantly.
  4. Chop mushrooms, flake tuna and set aside.
  5. Add ketchup, chili sauce, stir well to combine and simmer for another 10 minutes stirring constantly. (It will burn quickly if not stirred) 
  6. Remove from heat and add tuna, mushrooms and any optional ingredients. Stir well to combine.
  7. Spoon into 1/2 pint jars leaving 1/2 inch headspace,
  8. Top with hot snap lids and screw tops moderately tight.
  9. Process in canner for 20 minutes.
  10. Remove each batch from the canner and place on towels. Cover with another towel and let them cool to room temperature.  Label and store in a dark, cool place.

Tuesday, October 28, 2014

Ensaymada..sweet bread from the Philippines

My son has a number of staff that are from the Philippines. They appreciate it if I bake breads that they are accustomed to from their country. Since I love baking with yeast I was really intrigued by this recipe. I got a thumbs up from them. Maybe mine look a little more rustic than they should look but they are really delicious! In the Philippines this bread is a popular gift to bring when visiting someone's home especially at Christmas time.
  • 5 cups flour
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • 1 cup milk, warm
  • 1/2 cup butter, melted
  • 3 eggs
  1. In mixing bowl combine flour, sugar, salt, and yeast. Set aside.
  2. In another bowl whisk together warmed up milk, melted butter, and beaten eggs.
  3. Add wet ingredients to dry ingredients, mix and knead until the dough holds together and lets go from the side of the bowl. It will still be a little sticky. 
  4. Place in a slightly greased bowl and let rise for 2 hours or until doubled in bulk. 
  5. Remove from bowl to a slightly greased surface. Cut into 4 pieces and cut each piece into another 4 pieces. You should have 16 pieces.
  6. In a small bowl combine melted butter and sugar (filling/topping amounts shown below) and place over a bowl of hot water to keep the mixture thin enough for brushing. 
  7. With a rolling pin flatten each piece. Brush with butter/sugar mixture in the middle part only as the photo shows, sprinkle a bit of cheese on the brushed part and bring both sides of dough over the middle. Pinch to seal the edge and ends. Roll into a cylinder until it's long enough to loop over, then insert one end into the middle from the bottom and tuck the other end underneath. You can simplify this step if you like and just roll into a coil.
  8. Place on parchment lined pan, cover with a tea towel and let rise 40 minutes.
  9. Bake 15 minutes in a 350ยบ oven.
  10. Remove from oven and while still hot brush rolls with remaining butter/sugar mixture and sprinkle remaining cheese on top.
  11. If you have run out of the butter/sugar mixture mix up a little extra as needed. Just remember one-to-one ratio.
Filling and topping:
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • 1 1/2 cups grated mild cheddar can be generous and use more if you like:)

Monday, October 27, 2014

Dark Brown Dinner Bread

This moist dark brown baguette loaf is perfect to serve at dinner alongside slices of  white french baguette. 

  • 1 1/2 tablespoons yeast
  • 1 cup warm water
  • 3 tablespoons honey
  • 3 tablespoons softened butter
  • 3 tablespoons molasses
  • 2 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 - 2 cups white flour
  • 1 beaten egg (for egg wash)
  1. In a large mixing bowl, combine yeast, water and honey.  Allow to rest for 10 minutes to proof yeast.
  2. Add in remaining ingredients except flours.  Beat well to combine.  
  3. Add whole wheat flour and mix with a dough hook if using a mixer.  Add enough white flour to make a soft dough that comes away from the sides.  Knead with mixer about 8 minutes or knead by hand on a floured counter. about 10 minutes or until smooth and elastic.  Add sprinkles of flour as needed to keep from sticking to the counter. 
  4. Turn dough into a large bowl and cover with plastic wrap and allow to rise in a warm place until double in bulk.  This will take at least an hour, maybe more because the dough is heavy.
  5. Divide dough in half and roll each piece into a long narrow rectangle keeping in mind the length of your baking sheet.  Roll up long side first to make a long cylinder shape and repeat with remaining piece of dough.
  6. Place both breads on a greased cookie sheet and slice crosswise along the top with a sharp knife to create design.
  7. Preheat oven to 375 F.
  8. Allow to rise until doubled and then brush on beaten egg and bake about 20 minutes or until the crust is deep brown.  

Sunday, October 26, 2014

Bread for the Journey

Faithful to the End 

I was given a lovely bouquet of flowers for my birthday this summer. 
The blooms lasted a long time 
one lonely flower outlasted them all. 

I was reminded of the verse in Hebrews 3:14
"For we have become partakers of Christ 
if we hold the beginning of our confidence steadfast to the end."

What a beautifully comforting word. 
 Jesus has promised to be faithful to the end  of the age
and His promises are true, but what about us?  
Are we faithful as long as things go our way...and then waver when it no longer feels 'good' ?
Are we like that last flower, blooming even when we are the only one left standing? 
Do we refuse to ask 'Why?' because we know the Who?

Who - the One who is our answer, 
our anchor, our strength! 
"Until my last breath, or until I hear the trumpet call, 
I will be faithful to the end."

Saturday, October 25, 2014

Saturday in Anneliese's Kitchen on How to Shape Buns

I'm not quite sure on how to introduce this little video,
other than hoping the visual element on how to shape buns is helpful.
Let us know if this is how you do it
or feel free to share another method.