Monkey Bread Pull-A-Parts

These were literally gone in fifteen minutes after being pulled out of the oven...they are that good!

Pre-Cooked...You want it to raise double to triple in size...

After being inverted onto a serving platter...oozing with goodness!

Enjoy...

Monkey Bread Pull a Parts

Dough:

1 C scalded milk

¼  C butter

½  C sugar

½  C mashed potatoes (can be leftovers or instant)

¾  tsp salt

2 eggs

3 C GF flour (featherlite)

3 tsp xanthan gum

3 TB of ground flaxseed

Let Proof:

1 TB yeast

1/6 C warm water

½ tsp sugar

Topping:

1 cup packed brown sugar

1 (3.4 ounce) package Cook and Serve Butterscotch pudding mix

1/4 cup white sugar

2 teaspoons ground cinnamon

1/2 cup melted butter

1.      Mix brown sugar, pudding mix, sugar and cinnamon and set aside (from toppings list).

2.      In microwaveable dish, combine milk and butter and bring to scalding temperature (180 degrees). In separate mixing bowl, combine the seven other ingredients listed up top.  I use yeast that does not to be proofed; therefore I add those three ingredients in with all the above listed.  If you need to proof the yeast, go ahead and once it is all bubbly you can add it the mixing bowl.  Mix on high (about 3 minutes) until dough is well blended.  Spray Bundt pan really well with non-stick spray.  You will want to grease your fingers as well. 

3.      Roll dough into balls the size of a golf ball.  Roll in pudding/sugar mixture and layer in pan. Pour melted butter over first layer. Repeat with the next layer.

4.      When all the dough is gone, sprinkle remaining pudding/sugar mixture over dough in Bundt pan. Cover and let rise in a warm place for 3 hours.  Bake in pre heated oven, 350 degrees, for 20-30 minutes.  Let cool for about ten minutes and then flip out onto a serving platter.   Enjoy the ooey gooey goodness of these delicious rolls!!

Crock Pot Banana Bread

This bread was probably one of the moistest breads I have ever made and eaten!  It was still very moist on day two and three.  It got rave reviews from the hubby and kids as well!  

The recipe came from here.

Crock pot Banana Bread

Ingredients

1 3/4 cups all-purpose gluten-free flour (featherlite)

1 1/4 tsp Xantham gum

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup butter or margarine

2/3 cup sugar

2 eggs, well beaten

2 tbsp honey

3 ripe bananas, well mashed

Instructions

Grease and flour (use gluten-free flour) a 4 1/2 quart crockpot. (I just lined mine with parchment paper and it worked great!)  Mix flour, xantham gum, baking powder, salt, and baking soda together in a small bowl, set aside.  Cream butter with an electric mixer until fluffy. Slowly add sugar, eggs, honey, and mashed bananas. Mix until smooth.  Gradually add flour mixture to creamed mixture.  Pour into crockpot, cover and cook in high for 1 1/4 to 1/2 hours or until toothpick inserted comes out clean. (It took close to 2 hours for mine to cook all the way through)  Let cool, then invert bread onto serving platter.  Enjoy!

Brazilian Cheese Rolls - Pao de Queijo

I can't remember how I came across this recipe, but I am so glad I did!!  It comes from Our Best Bites.  I have made two batches in two days and my sister has made 4 batches just today they are that yummy.  It takes a little less than 30 minutes to make a batch and the finished product is so light and fluffy that it will be hard to eat just one, or two or maybe even three!

Quick Brazilian Cheese Rolls {Pao de Queijo} 
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup light olive oil/avocado oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)

** I also add 1/4 C parmesan cheese, a heaping TBSP of garlic and diced green chiles...

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

Pita Bread Pockets

These pita bread pockets turned out really well.  The first few I rolled out were a little on the small side, but I made the last two much bigger and they held a lot more of the yummy sandwich stuffing.  We tried it with chopped up turkey lunch meat as well grilled barbequed chicken.  My husbands last words were: "we can definitely have these again!"

Pita Bread

1 pkg yeast (2 1/2 tsp)
1/2 C warm water
1 tsp sugar
1 1/2 C brown rice flour
1/2 C tapioca flour
1 C sorgum flour
2 tsp xanthan gum
1 1/4 tsp salt
1 C warm water
1 egg or 1 TBS ground flaxseed mixed with 3 TBS warm water

Dissolve yeast in 1/2 C warm water.  Add sugar and stir until dissolved.  Let stand for 10-15 minutes unitl water is frothy.

Combine flours, xanthan gum and salt in large bowl using a heavy duty mixer (Bosch or Kitchen Aid).  Pour in yeast mixture and egg and mix on meduim for 2 minutes.  Add enough water so that dough is soft and tacky, not liquid.

Coat large bowl with vegetable oil and place dough in bowl.  Turn upside down so all dough is oiled.  Allow to sit in a warm place for about 2-3 hours or until it has increased in size.

Preheat oven to 500 degrees.  Using bottom rack of oven, place baking sheet in oven as it preheats.

Pinch of 12 small  pieces of dough and place them on a floured surface.  Roll each ball into a circle about 5-6 inches across and 1/4 inch thick.  Place several circles on preheated baking sheet and bake for 4 minutes (until bread puffs up).  Turn over and bake for an additional 2 minutes.  Remove pitas from baking sheet with spatula.  Serve immediately.

Fill pitas with favorite sandwich condiments...lettuce, meat, cheese, olives, pickles, mayo and mustard.

FYI:
I use SAF instant yeast which does not need to be proofed.  So I added the dry yeast and sugar to the dry ingredients.  Then when the recipe calls for the liquids, that is when I added the 1/2 C warm water, egg and remaining 1/2-1 C warm water.

Parmesean Rolls

I just used my Featherlite Bread recipe for these. In a seperate bowl I mixed parsley, garlic powder and parmesean cheese (no measurements, just to taste). These were made in my mini bundt pan, so I sprayed the pan, sprinkled a little of the seasonings in the bottom and then filled each mini bundt 2/3 full and topped it with more seasonings. Cover and let rise until double. I baked them at 325 degrees for 20 minutes.

Cinnamon Sticky Buns

Cinnamon Rolls have always been a Christmas tradition for us. It was hard not having them this past year. I have had this recipe laying around since the holidays and been putting off making it. I usually find it very discouraging to replace one of our favorite 'bread' recipes for a GF version. I decided there was only one way to find out if we were going to like these new cinnamon rolls....I had to dive in and make them. They definitely don't replace our old favorites, but they do taste good. I made mine in a pan with 12 mini bundt molds.
This is what they look like right out of the oven.

This is what they looked like after I turned them over and drizzled them with cream cheese frosting.

This recipe comes from The Gluten Free Gourmet Bakes Bread, Cinnamon Pecan Sticky Buns. I made the cinnamon version. Also, instead of buying Almond meal (because it is very expensive), I just bought a small bag of slivered almonds and blended them in my food processer.

Cinnamon Sticky Buns

Topping
Margarine or butter melted ¼ C
Brown sugar ¼ C
Cinnamon 1 tsp
Pecans, chopped ½ C

Dry Ingredients
Featherlite flour 2 C
Xanthun gum 1 ¼ tsp
Salt ½ tsp
Unflavored gelatin 1 tsp
Sugar 1/3 C
Almond meal or nut quick 3 TB
Dry yeast granules 2 ¼ tsp

Wet Ingredients
Potato pearls of flakes 2 tsp
Warm water 1 C
Margarine or butter, melted 1/3 C
Dough enhancer or vinegar ½ tsp
Honey 2 tsp
Eggs 3

Prepare your tins by dividing the butter into the cups and adding brown sugar blended with the cinnamon. Sprinkle on the nuts and set aside.
In mixing bowl, place the dry ingredients and blend with mixing whisks. Blend the potato pearls with the water. Add to the dry ingredients with the butter, vinegar and honey. Blend together. Break in the eggs and beat on high for 2 ½ minutes. Divide the dough into the prepared tins. Let rise for a bout 25-35 minutes or until almost doubled. Bake at 375° in preheated oven for 20 minutes. Turn out from the tins while still warm. Serve either warm or cold.

**Cinnamon Rolls: Omit the pecans and add 1 tsp more cinnamon to the topping ingredients. Drizzle slightly melted cream cheese frosting over the top while still warm.

Cheesey Garlic Breadsticks

Oh....my.....goodness! I had forgotten how much we loved the taste of these breadsticks. We made pizza tonight, so I took a chunk of the dough and placed it on a seperate stone. (I spread it out just like I would for the pizza) Cover it with greased wax paper and let it rise until double in size. Cook in oven at 400 degrees until light golden brown(mine took 15 minutes), pull it out and spread the garlic mixture on it and then sprinkle some monzarella cheese on top, then place it back in the oven just long enough to melt the cheese. My only complaint is that there wasn't enough!
I used the Pizza dough recipe (Label: Main dish) for the breadsticks. Since I was only making a very small batch of breadsticks, I halved the recipe and still had more than enough garlic mixture.

Mix together:

Butter 1/4 C
Mayonnaise 1/4 C
Parmesan Cheese 1/4 C
Garlic powder 1/4 tsp
Parsley Flakes I just sprinkle in enough to give it some color
Shredded Cheese Your choice, I used monzarella

Bake @ 400 degrees for about 15 minutes
Then again just long enough to melt the cheese

**This amount here generously covers the size of a cookie sheet**

Sour Cream Banana Bars

I am a huge fan of banana bread. Unfortunately, I have yet to try a recipe that works well. This sour cream banana bar recipe is a great one in the meantime. It is not a loaf, rather a sheet cake treat! It is so moist and tastes yummy.  Let it cool slightly and then spread a browned butter frosting on top. Serve up and enjoy! This recipe came from my cousin, Kristy.

Sour Cream Banana Bars

1 ½ c. sugar
1 c. sour cream
½ c. butter, softened (or substitute ¼ c. butter and ¼ c. applesauce)
2 eggs
1 ½ c. mashed bananas (3 large)
2 tsp. vanilla
2 c. GF flour (featherlight or sorghum/cornstarch mix)
1 tsp. salt
1 tsp. xanthan gum
1 tsp. baking soda
½ c. chopped nuts (optional)

Mash bananas in large mixing bowl. Add sugar, butter, applesauce, sour cream, and eggs. Cream together. Add the rest of the ingredients and mix well. Grease and flour 15 ½ x 10 ½ x 1” pan (deep cookie sheet). Spread batter in pan. Bake at 375 degrees until light brown (20-25 minutes). Mine takes closer to 30-35 minutes. Cool slightly. Frost with Browned Butter Frosting.


Browned Butter Frosting
¼ c. butter
2 c. powdered sugar
1 tsp. vanilla
3 Tbsp. milk

Heat butter over medium heat until delicate brown. Mix in sugar, vanilla, and milk. Beat until smooth.

Basic Featherlite Rice Bread

Let's start with the essentials. Everybody needs to have a sandwich every now and again. So far this has been the best recipe we have tried. It has been adapted from Bette Hagman's original recipe.

Basic Featherlite Rice Bread
Meduim size loaf

Dry Ingredients:
3 C Featherlite Rice Flour Mix (Recipe can be found here)
2 1/4 tsp Xanthan Gum
1 1/2 tsp Unflavored Gelatin
3/4 tsp Salt
3 TB Sugar
1/3 C Dry milk powder
2 1/4 tsp Dry yeast granules


Wet Ingredients:
2 Whole Eggs
1/4 C Vegetable Oil
3/4 tsp  Vinegar
1/4 C Honey or molasses
1 1/2 C Water (more or less)

Grease your chosen pan. And dust with rice flour. Water should be about 110° for hand mixing.
Combine dry ingredients in bowl and set aside. (I mixed mine with the whisk beaters first in my Bosch, and then dumped that aside in another bowl). Whisk egg, oil, vinegar and honey until blended. Add most of the water to the egg mixture. The remainder of the water should be added as needed after the bread has started mixing. Dough will be like cake batter consistency. Mix on high for 3 ½ minutes. Spoon batter into prepared pans. Let rise in warm place until dough reaches top of bread pan. About 30 minutes. Bake in preheated 400° oven (I have been cooking mine at 250°-300°) for 50-60 minutes, covering after the first 10 minutes with aluminum foil.