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Perfect Gluten-Free Cinnamon Rolls Recipe

Erika — Mon, 11 Dec 2023 19:58:46 +0000

If you’ve been craving authentic pull-apart cinnamon rolls the way they’re supposed to be, drop everything and put on your apron. This gluten free cinnamon rolls recipe, inspired Recreating Happiness blogger Rachel Jackson, lets all the chewy-gooey goodness unfurl.

Perfect Gluten-Free Cinnamon Rolls Recipe

The dough is extremely soft and sticky, so be sure to follow the directions for the tidiest results, and make sure the butter for the filling is very soft. There are no redos in this rollup, so don’t try to unroll and roll again. If you don’t love the look of your rolls, grease and flour a cupcake tin and bake the rolls individually for single-serving deliciousness that looks and tastes great no matter what! Note: this recipe calls for dental floss for easy slicing; if you don’t have any, use a clean, sharp knife to cut the dough, wiping clean between cuts. Cinnamon rolls are best the day they’re baked but are also delicious kept covered at room temperature and enjoyed the next day. You can also freeze uncooked or cooked rolls wrapped in plastic wrap. Make Ahead: You can refrigerate unbaked cinnamon rolls, sliced and placed in their pie plate, covered in plastic wrap, the day before you want to cook them. To bake, bring them to room temperature for 30 minutes, then bake, following the recipe directions.

Course Breakfast

Cuisine American

Servings Rolls

Calories 382kcal

Author Team GFF

Ingredients

FOR THE DOUGH:

1 packet 7 grams active yeast
1/4 cup granulated sugar
2/3 cup whole milk
1/2 cup (83 grams) potato starch
1/2 cup (80 grams) brown rice flour
1/4 cup (34 grams) tapioca starch, plus at least 1/3 cup more for pie plate and work surface
1/4 cup (40 grams) sweet white rice flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons xanthan gum
1/2 teaspoon kosher salt
1 egg
1/4 cup plus 1 tablespoon olive oil plus more for greasing
1 teaspoon pure vanilla extract

FOR THE FILLING:

4 tablespoons (1/2 stick) unsalted butter extremely soft
1/2 cup firmly packed brown sugar
2 tablespoons ground cinnamon

FOR THE ICING:

3 tablespoons cream cheese softened
3/4 cup powdered sugar sifted
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Instructions

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and sugar.
In the microwave, warm the milk to approximately 115°F. Whisk the milk into the yeast mixture and set aside in a warm spot to proof for 10 minutes.
Meanwhile, in small bowl, mix together the potato starch, brown rice flour, tapioca starch, sweet white rice flour, baking powder, baking soda, xanthan gum, and salt.
To the bowl with the yeast, add the egg, oil, and vanilla, then beat for 10 seconds on low. Continuing on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes more. Using a spatula, transfer the soft, sticky dough to a piece of plastic wrap, shape it into a disk, wrap, and refrigerate for at least 1 hour.
Heat the oven to 350°F. Grease and lightly flour a pie plate with olive oil and tapioca starch. Lay a 15-inch piece of plastic wrap on a clean surface. Dust the plastic wrap with 1/4 cup tapioca flour, making sure to generously cover the plastic wrapped surface.
Make the filling: In a small bowl, mix together the filling ingredients. Set aside in a warm place.
Working quickly, unwrap the chilled dough onto the flour-dusted plastic wrap. The dough will still be soft and sticky, but it should peel away from the plastic wrap easily. Generously dust the top of the dough with more tapioca flour. Cover the dough with another piece of plastic wrap, then, using a rolling pin, gently roll out the dough between the two pieces of plastic wrap to form a 13 by 10-inch rectangle.
Spread the filling: Place dollops of the filling over the dough. Using a knife, spatula, or the back of a spoon, very gently spread the filling mixture over the dough until it is 1 inch from the edges of the dough. If it’s difficult to spread, don’t worry; just spread the dollops as best you can.
Roll up the dough: Starting on a shorter side of the rectangle, gently, slowly roll the dough into a tight log, using the plastic wrap to help lift and roll. If the dough begins to tear, dust your fingers with tapioca flour, then gently detach the dough from the plastic wrap and keep going. With a clean knife, slice off the ends of the roll to create clean edges.
Use clean dental floss to cut the dough into 8 rolls by sliding the floss under the dough to where you want to cut, then lifting up both sides of the floss to gently cut through the dough. Transfer each roll, with one of its cut sides up, to the prepared pie plate. Cover the rolls with plastic wrap and a towel, place the pie plate in a warm spot, and let rest for 15 minutes.
Remove the plastic wrap and towel and bake the rolls until their tops are golden brown, 22 to 25 minutes.
Make the icing: In a bowl, mix the cream cheese and powdered sugar until smooth. Whisk in the milk and vanilla. Drizzle the icing onto the cinnamon rolls after they have cooled for at least 10 minutes. Serve warm or at room temperature.

Nutrition

Photography Erin Ng

Sparkling Pomegranate-Rose Cocktail Recipe

Erika — Fri, 01 Dec 2023 21:20:00 +0000

This floral-scented, pink, Persian-inspired sipper is a celebration of juicy-tart elegance in the perfect gluten free cocktail.

Sparkling Pomegranate-Rose Cocktail

Servings

Calories 66kcal

Author Eric Lundy

Ingredients

750- milliliter bottle sparkling wine
1 cup pomegranate juice (such as POM Wonderful)
¼ cup rose water
24 pomegranate seeds for garnish (optional)
1 tablespoon dried edible rose petals, for garnish (optional)

Instructions

Fill a wine flute with 3 ounces sparkling wine, or about halfway. Add 2 tablespoons pomegranate juice, 1½ teaspoons rose water, 3 pomegranate seeds, and a pinch of rose petals. Repeat to make 8 drinks and serve.

Nutrition

Photography Aubrie Pick

Citrus Salad with Pistachio Dukkah and Mint

Erika — Thu, 30 Jan 2020 21:38:00 +0000

Gone are the days of the ho-hum fruit salad. Today’s variety of citrus fruits makes a no-cook morning or picnic side dish a party for the eyes and the palate. This beautiful fruit salad has spectacular texture thanks to its toppings, which include pistachios, pomegranate seeds and dukkah. Dukkah—an Egyptian condiment made from a mixture of herbs, nuts, and spices—is easy to make, and it adds flavor and texture to this simply beautiful gluten free fruit salad or anything else it tops.

Citrus Salad with Pistachio Dukkah and Mint

This slightly sweet variation of dukkah can garnish anything from fruit to ice cream and would also be fantastic to sprinkle over muffins before baking. Refrigerate any extra in a sealed container for 2 weeks.

We call for three types of oranges in this recipe, but you can use any combination of varieties, or just one, with delicious results. Make ahead tip: peel and slice the fruit the night before, cover, and refrigerate.

Servings

Calories 84kcal

Author Eric Lundy

Ingredients

Citrus Salad:

2 large navel oranges
2 Cara Cara oranges
3 blood oranges
2 pink or Ruby Red grapefruit

Pistachio Dukkah (Makes 1/4 cup):

2 tablespoons roasted pistachios
1-1/2 teaspoons white sesame seeds
1-1/2 teaspoons hemp seeds
1 tablespoon unsweetened coconut flakes or chips
1 teaspoon firmly packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon fleur de sel or Maldon salt

Additional Garnishes:

2 tablespoons pomegranate seeds or dried cranberries
2 tablespoons fresh mint leaves torn into smaller pieces
Labneh or coconut yogurt optional

Instructions

Make the salad: Cut the peel and white pith from all the citrus. Slice the fruit into ½-inch-thick rounds and arrange on a large, shallow platter.
Make the dukkah: In a food processor, combine all the dukkah ingredients and pulse into a coarse spice mix. Set aside.
Just before serving, garnish the citrus with the pistachio dukkah and pomegranate seeds and mint leaves. Serve immediately, with labneh or yogurt on the side.

Nutrition

Photography Aubrie Pick

Gluten-Free Spinach and Harissa Shakshuka Recipe

Erika — Sun, 22 Dec 2019 22:42:00 +0000

Gorgeous, savory, and supremely satisfying, this mildly spicy gluten free shakshuka recipe can also be prepared as individual servings, if you divide the sauce with wilted spinach among 6 ramekins, top each with an egg, and bake in a 350°F oven until the yolk reaches your desired consistency, 10 to 12 minutes. Hold the feta and it’s dairy free too!

Gluten-Free Spinach and Harissa Shakshuka Recipe

Note: you can make, cover, and refrigerate the sauce the day before, then reheat it and continue with the recipe (starting with the lemon juice) 20 minutes before you want to serve.

Servings

Calories 343kcal

Author Eric Lundy

Ingredients

3 tablespoons extra-virgin olive oil
1-1/2 cups chopped yellow onion (from 1 onion)
Kosher salt and freshly ground pepper
4 cloves garlic grated on a rasp grater or pressed
3/4 teaspoon smoked paprika
3/4 teaspoon ground cumin
1 (28-ounce) can crushed tomatoes
4 teaspoons harissa or more, depending on desired spiciness
Juice of 1/2 lemon
4 cups loosely packed baby spinach
4 to 6 eggs
1/4 cup crumbled feta cheese (optional)
2 tablespoons coarsely chopped fresh Italian parsley
1 avocado sliced

Instructions

Heat a large (12-inch) skillet over medium heat, with lid set aside. Add the oil. When the oil is shimmering, add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, 6 to 8 minutes.
Turn the heat to medium-low. Stir in the garlic, smoked paprika, and cumin. Cook, stirring, for 30 seconds, then add the tomatoes and harissa, another 1/4 teaspoon salt, and pepper to taste. Simmer, stirring occasionally, until the sauce has thickened to the consistency of jarred pasta sauce, 15 to 20 minutes.
Stir in the lemon juice; season to taste with salt and pepper. Add the spinach and stir until wilted. Make 4 to 6 wells in the sauce, depending on the number of eggs you wish to serve. Gently crack an egg into each well. Cover the skillet and cook until the eggs are set, 5 to 8 minutes.
Scatter the feta, parsley, and avocado slices over the eggs. Serve.

Nutrition

Photography Aubrie Pick

Tater Tot Waffles with Smoked Trout, Sour Cream, Chermoula, and Herb Salad

Erika — Fri, 22 Feb 2019 14:41:19 +0000

Inspired by the tater tot waffles at San Francisco Champagne bar The Riddler, these savory gluten free breakfast potatoes are morning pleasure at its best—crispy on the outside, soft on the inside, and easy to make, because you start with frozen tater tots (be sure to get a GF version). We’re obsessed with add-your-own toppings of smoked trout, sour cream, fresh herbs, and homemade chermoula sauce. But you can also serve the waffles solo, topped with smoked salmon, sour cream, and chives, or even with syrup.

Gluten-Free Tater Tot Waffles with Smoked Trout, Sour Cream, Chermoula, and Herb Salad Recipe

We used a classic 4-square waffle iron, but a round, Belgian-style waffle iron will work, too. You can make the chermoula and waffles up to 1 hour in advance; keep the waffles warm until ready to serve. Chermoula is a bright, aromatic North African herb relish and marinade is a fantastic sauce for fish, roasted vegetables, or steak. Though its color dulls within hours, the flavorful sauce keeps, covered, in the fridge, for 3 days.

The fresh herb salad is perky with a light lemon dressing and a refreshing complement to salty, rich Tater Tot Waffles, but also perfect as a topping for an open-faced egg sandwich.

Servings Waffles

Author Eric Lundy

Ingredients

TATER TOT WAFFLES:

2 pounds (about 6 cups) frozen gluten-free potato tots (such as Ore-Ida brand), thawed
1 cup sour cream or crème fraîche
8 ounces smoked trout flaked (about 1-1/2 cups)
1 recipe Chermoula below
1 recipe Herb Salad below

CHERMOULA: MAKES 2/3 CUP

3 cloves garlic peeled and smashed
Kosher salt and freshly ground pepper
1/4 cup fresh cilantro leaves lightly packed
1/2 cup fresh Italian parsley leaves lightly packed
1 teaspoon toasted cumin seeds ground
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon red pepper flakes (optional)
Juice of 1 lemon
1/4 cup extra-virgin olive oil

HERB SALAD: MAKES 2 CUPS

1 cup Italian parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup dill fronds
1/4 cup fresh mint leaves
1 teaspoon lemon juice
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Instructions

Make the waffles: Heat the oven to 250°F. Heat a waffle iron. Place a wire rack on a baking sheet.
Working in batches, fill the waffle iron with a single layer of potato tots (they should be touching). Tightly close the waffle iron, using a towel to avoid touching hot areas and pressing down a bit, if necessary. Cook until the potato tots are waffle shaped, and the waffles are becoming dark golden in places, 3 to 4 minutes. Open the waffle iron, fill any waffle holes with potato tots, then close and cook until golden and crispy, 3 to 5 minutes more, depending on your waffle iron. Transfer to the prepared baking sheet and keep warm in the oven. Repeat to make 6 waffles.
To serve, place the sour cream, trout, chermoula, and herb salad in individual serving bowls. Transfer the waffles to a platter and serve with the toppings.
Make the Chermoula: Place the garlic and ¼ teaspoon salt on a cutting board and mash together with the side of a knife. Add the cilantro and parsley and coarsely chop. Add the cumin seeds and chop until the mixture becomes a rough paste. Scrape the paste into a small bowl and add the paprika, smoked paprika, and red pepper flakes. Add the lemon juice, then whisk in the olive oil. Season to taste with salt, pepper, olive oil, and lemon juice, if desired.
Make the Herb Salad: Up to a day before serving, wash the herbs in a bowl of cold water. Dry them in a salad spinner or by spreading on a clean kitchen towel. Wrap the herbs in a damp towel and refrigerate, stored in a ziplock plastic bag. When ready to serve, place the herbs in a bowl. Add lemon juice, olive oil, a few pinches of salt, and a grind or two of pepper. Toss gently and place in a pretty bowl to serve

Photography Aubrie Pick

Gluten-Free Smashed-Potato Eggs Benedict with Easy Blender Hollandaise Sauce

Erika — Mon, 08 May 2017 20:54:04 +0000

SERVES 4 This eggs Benny version combines two awesome recipes to know about: Eric Lundy’s aptly named Easy Blender Hollandaise Sauce and GFF editor Erika Lenkert’s Crispy Smashed Potatoes, the latter of which also makes an exceptional, crowd-pleasing dinner side dish and a grain-free base for this recipe. Tip: make extra potatoes—you’ll definitely use them.

4 (2 to 2½-inch-diameter) Yukon gold potatoes
Kosher salt
4 tablespoons olive oil
4 thin slices prosciutto
2 teaspoons white vinegar
4 cold eggs, as fresh as possible

FOR THE EASY BLENDER HOLLANDAISE SAUCE:
3 egg yolks
1 tablespoon lemon juice
Kosher salt
8 tablespoons unsalted butter, melted
1 tablespoon hot water
Pinch of cayenne pepper (optional)
Minced chives, for garnish (optional)

Place the potatoes and 1 tablespoon kosher salt in a pot, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are completely tender, 10 to 15 minutes. Test for doneness by piercing the potatoes with a small sharp knife. Drain in a colander and let cool and dry for 10 minutes.

Preheat the oven to 300°F. Place 1 potato on a cutting board and, without breaking the potato into pieces, smash it firmly to 3/4 inch thick with the bottom of a clean, heavy skillet. Transfer to a plate. Repeat with the remaining 3 potatoes.

In a large nonstick or cast-iron skillet over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the potatoes and cook, shaking the pan occasionally, until the bottoms are dark golden brown, 5 to 6 minutes. Gently turn the potatoes and cook until other second sides are golden brown and crisp, about 5 minutes longer. Transfer to a rimmed cookie sheet. Keep warm in the oven.

In a clean nonstick skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the prosciutto in one layer and cook until almost crisp, about 1 minute total, flipping halfway through. Drain on paper towels and break into large pieces.

Fill a large, nonstick skillet with 1 inch water. Add 1/2 teaspoon salt and the vinegar and bring to a simmer over medium heat. Crack 1 egg at a time into a small ramekin, then gently pour it into the simmering water without touching the other eggs. Remove the pan from the heat, cover, and let the eggs poach undisturbed for 5 minutes. Using a slotted spoon, transfer them to a shallow bowl and reserve.

To make the hollandaise sauce, combine the egg yokes, lemon juice, and 1/4 teaspoon salt in a blender, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt, and serve immediately.

To serve, place 1 smashed potato each on 4 plates. Top with prosciutto and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.

Photography Craig Lee