Gluten Free Brioche Cinnamon Rolls Recipe

Based on a recipe from “Healthy Bread in 5 Minutes a Day” by Zoe François and Jeff Hertzberg

This recipe makes six large cinnamon rolls

• 1/2 cup brown rice flour
• 1/2 cup tapioca starch (tapioca flour)
• 2 cups minus 2 tablespoons cornstarch
• 1 tablespoon granulated yeast
• 1 1/2 teaspoons kosher salt
• 1 tablespoon xanthan gum
• 1 1/4 cups milk
• 1/2 cup honey
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Several more cups of cornstarch for rolling and dusting
• 1/2 cup brown sugar, packed
• 1/2 cup chopped walnuts or pecans
• 2 tablespoons ground cinnamon

1. Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
3. Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
4. Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper.
5. Turn the dough out onto starched surface, then spread and press with your hands until it isabout 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more on the surface of your dough. Roll the dough until it is 1/2 inch thick.
6. Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. Sprinkle brown sugar around the dough square, giving it a good coating. Sprinkle the chopped nuts around as well, layering evenly, followed by the cinnamon.
7. As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the cinnamon rolls into rough ball shapes.
8. Set a piece of parchment on a baking sheet (don’t worry – with the amount of cornstarch you used by now, nothing will stick at this point) and place the cinnamon rolls at least two inches apart. Cover loosely and allow dough to rest for 45 minutes. Preheat oven to 350°F while you’re waiting, allowing the full 45 minutes so that the oven heats properly.
9. Bake in the center of the oven for about 22 minutes. The cinnamon rolls are done once they start to brown nicely and are firm to the touch.
10. Let cinnamon rolls cool on the baking sheet for two minutes, then remove from the pan and allow to cool on a rack before eating. Eat hot, right out of the oven, or allow them to cool fully before storing them in an airtight container for up to four days. If wrapped up tightly, these rolls can be frozen for up to a month.

Heavenly Gluten Free Chocolate Things

(Gluten Free Chocolate Buns Recipe)

From “Healthy Bread in 5 Minutes a Day” by Zoe François and Jeff Hertzberg

Makes six large rolls

• 1/2 cup brown rice flour
• 1/2 cup tapioca starch (tapioca flour)
• 2 cups minus 2 tablespoons cornstarch
• 1 tablespoon granulated yeast
• 1 1/2 teaspoons kosher salt
• 1 tablespoon xanthan gum
• 1 1/4 cups milk
• 1/2 cup honey
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Several more cups of cornstarch for rolling and dusting
• 4 ounces dark chocolate, chopped

1. Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
3. Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
4. Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper.
5. Turn the dough out onto starched surface, then spread and press with your hands until it isabout 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more on the surface of your dough. Roll the dough until it is 1/2 inch thick.
6. Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. Sprinkle chopped chocolate around the dough square, not heavily coating it but spreading chocolate chunks evenly around. As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the rolls into rough ball shapes.
7. Set a piece of parchment on a baking sheet (don’t worry – with the amount of cornstarch you used by now, nothing will stick at this point) and place the rolls at least two inches apart. Cover loosely and allow dough to rest for 45 minutes. Preheat oven to 350°F while you’re waiting, allowing the full 45 minutes so that the oven heats properly.
8. Bake in the center of the oven for about 22 minutes. The rolls are done once they start to brown nicely and are firm to the touch.
9. Let rolls cool on the baking sheet for two minutes, then remove from the pan and allow to cool on a rack before eating. Eat hot, right out of the oven, or allow them to cool fully before storing them in an airtight container for up to four days. If wrapped up tightly, these rolls can be frozen for up to a month.

Blueberry Peach Almond Flour Muffins

A grain free, dairy free and gluten free recipe

This recipe was adapted from The Everyday Grain-Free Gourmet, by Jodi Bager and Jenny Lass. If you’re interested in working more with almond flour, I highly recommend this book!

Makes 12 muffins.

• 2 1/2 cups finely ground almond flour (I use Bob’s Red Mill, available in most grocery stores)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 3 large eggs
• 1/4 cup honey
• 1/2 cup frozen peaches, defrosted and diced
• 1/2 cup frozen blueberry, defrosted and diced

1. Preheat oven to 300°F. Line a muffin tin with baking cups.
2. In a mixing bowl, mix almond flour, baking soda and salt. Add vanilla and eggs, mixing until well incorporated. Add honey and fruit, stirring well.
3. Spoon the batter into your prepared muffins cups – you should fill them about 2/3 full. Bake about 30 minutes, or until muffins are slightly browned on top and an inserted knife comes out clean.

Ricotta Stuffed Asian Pears with Cinnamon Recipe

Because who doesn’t love pear desserts?

• 4 ripe asian apple pears
• 1 cup ricotta cheese
• 1 tablespoon honey (or more to taste)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Cinnamon for dusting

1. Slice pears in half. Using a spoon, remove the seeds and scoop a divot out the center of each pear half, making it large enough to hold at least a tablespoon of filling.
2. In a small bowl, mix ricotta and honey until they are completely combined.
3. Mix in cinnamon and ginger.
4. Fill the center of each pear half with ricotta filling. Don’t be afraid to heap it on – this is good stuff!
5. Sprinkle the entire thing with a light dusting of cinnamon.
6. Store in the refrigerator until ready to serve. If covered, they will keep a couple of hours (though don’t prepare them too far ahead of time or the pears will brown).
7. Serve chilled.