Read Online Gluten-Free Makeovers by Beth Hillson - Free Book Online
Authors: Beth Hillson
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muffin cup. Cover and let rise.
Preheat the oven to 375°F. Brush the tops of the rolls with egg wash and sprinkle with poppy seeds or sesame seeds, if desired. Bake for 15 to 20 minutes, until an instant-read thermometer inserted into a roll reads 190° to 200°F. Turn onto a cooling rack and let cool for 10 minutes before serving. (If the tops of the rolls become too dark while baking, reduce the oven temperature to 350° or cover loosely with aluminum foil.)
Store at room temperature for one to two days or freeze. To reheat, wrap in aluminum foil and heat in a 350°F oven. Thaw frozen rolls before reheating.
Tip : A heavy-duty, handheld mixer may be used to prepare these.
Pablo’s Cinnabon-Style Cinnamon Rolls
MAKES 12 ROLLS
My friend Andrea and I tried several versions of this recipe before we found one that her son, Pablo, approved. It’s easiest to prepare this using a heavy-duty mixer, preferably a stand mixer. But I’ve made them both ways. Make sure all of the ingredients are at room temperature, except for the milk which you will need to warm.
1⅞ cups plus 1 to 2 tablespoons Bread Flour #1 (page 15)
2 tablespoons potato flour
¼ cup sugar
1 tablespoon instant active or active dry yeast
2 large eggs, at room temperature
1 teaspoon cider vinegar
1 teaspoon vanilla extract
6 tablespoons unsalted butter or non-dairy buttery spread, softened and cut into chunks
1 cup warm 2% or low-fat milk, soy milk, or water (105° to 110°F)
1 tablespoon unsalted butter or non-dairy buttery spread, melted
Filling
⅓ cup packed brown sugar
¾ teaspoon ground cinnamon
Glaze
¾ cup confectioners’ sugar
1 to 2 tablespoons milk, soy milk, or water
½ teaspoon vanilla extract
Lightly coat a 9-inch round cake pan with cooking spray.
Mix together 1⅞ cups of the flour blend, the potato flour, sugar, and yeast in a large mixing bowl. Combine the eggs, vinegar, and vanilla in a separate bowl. Add the softened butter to the dry ingredients and beat briefly. Add the milk and egg mixture to the flour and beat 30 seconds to incorporate. Beat on high speed for 3 minutes.
Make the filling: Combine the brown sugar and cinnamon together in a small bowl; set aside.
Sprinkle the remaining flour blend over a wooden board. Use a spatula to remove the dough to the wooden board and form into a ball. Roll the dough in the flour until it is lightly covered. Gently press and roll into a 14 × 8-inch rectangle, about ⅛ inch thick. Lightly brush the surface with melted butter. Sprinkle the filling evenly over the surface.
Starting with one long side, carefully roll up the dough jelly-roll fashion. With the seam side down, use a small, sharp knife to cut the dough crosswise into 12 slices. (Don’t worry if slices seem loosely rolled.) Arrange the slices cut side up in the prepared cake pan, leaving space between each one. Cover with plastic wrap and let rise in a warm placeuntil the rolls have doubled in size and have filled the pan. This may take up to 80 minutes. Use a homemade proofer (page 32) to speed up this process.
Make the glaze: Combine the confectioner’s sugar, milk, and vanilla in a small bowl and stir until smooth and creamy. Set aside.
Preheat the oven to 375°F. Position the rack in the center of the oven. Remove the plastic wrap and bake about 20 minutes, or until light golden and cooked through. Let cool 5 minutes, then spoon the glaze over the top of the rolls and serve. The cinnamon rolls can be frozen. Thaw and reheat briefly in the microwave or oven.
Peasant Pumpernickel with Raisins and Walnuts
MAKES ONE 2-POUND LOAF
This hearty bread is nearly a meal in itself. Full of raisins and caraway seeds, and walnuts, it begs for a smear of cream cheese and a dollop of orange marmalade. The smell is as enticing as the taste so be sure to leave time for breakfast before you heat up the toaster.
3 cups plus 3 tablespoons Bread Flour #1 (page 15)
⅞ cup dry powdered milk (not milk buds) or Vance’s DariFree
Preheat the oven to 375°F. Brush the tops of the rolls with egg wash and sprinkle with poppy seeds or sesame seeds, if desired. Bake for 15 to 20 minutes, until an instant-read thermometer inserted into a roll reads 190° to 200°F. Turn onto a cooling rack and let cool for 10 minutes before serving. (If the tops of the rolls become too dark while baking, reduce the oven temperature to 350° or cover loosely with aluminum foil.)
Store at room temperature for one to two days or freeze. To reheat, wrap in aluminum foil and heat in a 350°F oven. Thaw frozen rolls before reheating.
Tip : A heavy-duty, handheld mixer may be used to prepare these.
Pablo’s Cinnabon-Style Cinnamon Rolls
MAKES 12 ROLLS
My friend Andrea and I tried several versions of this recipe before we found one that her son, Pablo, approved. It’s easiest to prepare this using a heavy-duty mixer, preferably a stand mixer. But I’ve made them both ways. Make sure all of the ingredients are at room temperature, except for the milk which you will need to warm.
1⅞ cups plus 1 to 2 tablespoons Bread Flour #1 (page 15)
2 tablespoons potato flour
¼ cup sugar
1 tablespoon instant active or active dry yeast
2 large eggs, at room temperature
1 teaspoon cider vinegar
1 teaspoon vanilla extract
6 tablespoons unsalted butter or non-dairy buttery spread, softened and cut into chunks
1 cup warm 2% or low-fat milk, soy milk, or water (105° to 110°F)
1 tablespoon unsalted butter or non-dairy buttery spread, melted
Filling
⅓ cup packed brown sugar
¾ teaspoon ground cinnamon
Glaze
¾ cup confectioners’ sugar
1 to 2 tablespoons milk, soy milk, or water
½ teaspoon vanilla extract
Lightly coat a 9-inch round cake pan with cooking spray.
Mix together 1⅞ cups of the flour blend, the potato flour, sugar, and yeast in a large mixing bowl. Combine the eggs, vinegar, and vanilla in a separate bowl. Add the softened butter to the dry ingredients and beat briefly. Add the milk and egg mixture to the flour and beat 30 seconds to incorporate. Beat on high speed for 3 minutes.
Make the filling: Combine the brown sugar and cinnamon together in a small bowl; set aside.
Sprinkle the remaining flour blend over a wooden board. Use a spatula to remove the dough to the wooden board and form into a ball. Roll the dough in the flour until it is lightly covered. Gently press and roll into a 14 × 8-inch rectangle, about ⅛ inch thick. Lightly brush the surface with melted butter. Sprinkle the filling evenly over the surface.
Starting with one long side, carefully roll up the dough jelly-roll fashion. With the seam side down, use a small, sharp knife to cut the dough crosswise into 12 slices. (Don’t worry if slices seem loosely rolled.) Arrange the slices cut side up in the prepared cake pan, leaving space between each one. Cover with plastic wrap and let rise in a warm placeuntil the rolls have doubled in size and have filled the pan. This may take up to 80 minutes. Use a homemade proofer (page 32) to speed up this process.
Make the glaze: Combine the confectioner’s sugar, milk, and vanilla in a small bowl and stir until smooth and creamy. Set aside.
Preheat the oven to 375°F. Position the rack in the center of the oven. Remove the plastic wrap and bake about 20 minutes, or until light golden and cooked through. Let cool 5 minutes, then spoon the glaze over the top of the rolls and serve. The cinnamon rolls can be frozen. Thaw and reheat briefly in the microwave or oven.
Peasant Pumpernickel with Raisins and Walnuts
MAKES ONE 2-POUND LOAF
This hearty bread is nearly a meal in itself. Full of raisins and caraway seeds, and walnuts, it begs for a smear of cream cheese and a dollop of orange marmalade. The smell is as enticing as the taste so be sure to leave time for breakfast before you heat up the toaster.
3 cups plus 3 tablespoons Bread Flour #1 (page 15)
⅞ cup dry powdered milk (not milk buds) or Vance’s DariFree
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