Wednesday, January 22, 2014

Butterhorns Gluten Free

Someone asked about gluten free Butterhorns on Lovella's recipe.  I agree they look sooo good !
I will never be totally satisfied with gf breads of any kind -- it is impossible to get the soft, stretchy chew of a good glutened 'bread'.  
But I am starting to not expect it and focus on trying  to produce a product that is good on its own, coming close to what is made in regular wheat kitchens.

This recipe for Butterhorns turned out quite nice -   They are best eaten shortly after coming out of the oven , or same day, but they freeze very well and can be taken from freezer, zapped in the microwave and served as good as fresh.

  •  1/4 cup warm water 
  • 1 tsp honey or sugar 
  • 1 tsp unflavoured gelatin 
  • 1 1/2 tbsp yeast
  • 2 eggs 
  • cottage cheese (to make 1 cup) 
  • 1/4 cup melted butter 
  • 1 tsp vanilla 
  • 2 tbsp sugar 
  • 1/4 tsp salt 
  • 1/2 tsp xanthan gum 
  • 1/2 cup white bean flour 
  • 1/2 cup brown rice flour 
  • 1/2 cup millet flour 
  • 1/2 cup potato starch 
  • 1/4 cup tapioca starch/flour
  • sweet rice flour for handling/rolling dough
  1. Mix sugar gelatin and yeast -- add warm water , stir and let proof (about 10 minutes) 
  2. Put 2 eggs in a cup and add cottage cheese to make 1 cup 
  3. In mixer blend liquids including melted butter 
  4. Blend together the dry ingredients 
  5. Add dry ingredients to liquids and beat on high for a minute or two until dough is smooth and stretchy looking. 
  6. Turn dough out on counter or pastry mat dusted with sweet rice flour. Knead lightly using only enough sweet rice flour to make dough easy to handle. 
  7. Either roll out  or pinch off pieces to roll into a rope and then twist into bun circles.   You can check  out  step by step procedure photos on Lovella's recipe here .  --  This  gluten-free dough does handle quite well even though it won't have the 'stretch' of wheat dough.
  8. If you wish to fill the centres with lemon butter before baking you can find Anneliese's  recipe here.. 
  9. Place on parchment lined pan and let rise. 
  10. Bake at 375 degrees for about 20 minutes or until browned. 
  11. Drizzle with icing when removed from oven and sprinkle tops with toasted almond flakes if desired. 


  1. These look so good. I have just started trying some gluten free baking for hubby to take to the office. I have seen some recipes around the internet using a gluten free baking mix instead of all these different flours. Do you know if that could be used as a swap on any recipe? So far the recipes that called for it said it was a 1-1 swap for wheat flour. It sure would be easier to have just one box of the mix instead of buying all these separate flours and storing them. We have been pleasantly surprised at what I have made so far. As you said, if you just know ahead of time its going to be different its still tasty. Most of the office kids who don't know anything but store bought baked goods have liked the gluten free things I have made. I love to bake and send things so I'm trying to expand into the gluten free for a few.

    1. There are gf flour mixes readily available and if you find ones you really like you can add up the amount of flour called for in my recipe and substitute equal amount of your mix. For this recipe I would suggest trying a mix recommended for bread.

  2. Ooooo, must try these soon! I started baking gluten free in fall as our daughter was diagnosed Celiac. I'm slowly learning! I found when I started, I tried some bean flours which she didn't care for either in taste, or smell. So, I haven't been using them. Any suggestion of what I can substitute?

    1. Hi Karen , I have not found any commercially packaged bean flour that I like -- I find the taste far too BEANY!! But the reason I really like the white bean flour that I use in many of my recipes is that it mimics the taste of wheat (NO beany flavour at all) and it adds protein. You cannot buy white bean flour -- but you can buy the small white beans in your grocery store and grind them yourself using a coffee grinder -- just grind, sift, grind sift until flour is smooth rubbed between your fingers.
      You can also substitute the bean flour am't by using extra of the other flours, but I think the end flavour is not as good.
      Hope that helps !

    2. Or if you are as fortunate as me, you own a Vitamix, and can grind the beans into flour in a jiffy. None of this sifting. :) Then I pass the flour onto my dear mom who loves to try your new recipes and share them with me. She's the best. One of my favorite recipes is your GF Carrot cake. Thanks for all your hard work to provide us with so many GF recipes.

    3. Thank you for your comment, Marleen !! It makes my day to know someone has enjoyed one or more of my recipes !! I own a Wonder Mill which, I agree, is sooo wonderful to have to be able to grind flour quickly and so efficiently!

  3. Hmmmm. Interesting about the white bean flour. Yes, I agree with you - the purchased ones I found were very beany smelling. Not very good! I will give grinding my own a whirl. Would you be concerned about purchasing beans in the bulk bins at the grocery store (ie cross contamination)? I also see that Bob's Red Mill makes a white bean flour but haven't tried that one yet.Have you?