So GoodAug/Sep 2011 Issue

Gluten-Free Breakfast Breads

On a budget? These favorite baked goods will make your morning

When was the last time you woke up to the smell of glazed sweet rolls or doughnuts—or savored a plateful of warm blintzes, hot from the oven?

Commercially prepared special breads that are gluten-free and allergy-friendly, like sweet rolls, popovers and blintzes, are super-difficult to find, even online. And if you do find them, they’re so expensive, you may be more inclined to bronze them for posterity rather than eat them. With prices like that, who wants to share?

In my mind, the most important thing about a special diet is having options. Never feel stuck. If you want something special for breakfast, you can make it yourself—and we give you the recipes to do just that, easily and with great results.

If you prefer to buy your breakfast bread and pastries, there’s no judgment, no guilt. But remember, in case you ever need to put your home on the market, nothing sells real estate like the smell of freshly baked bread. So, in truth, our recipe for Pull-Apart Honey Rolls, could, in fact, net you thousands of dollars at closing. Stranger things have happened.

Come join us at the breakfast table. There’s plenty for everybody and it won’t break the bank.

©Nicole Hunn

©Nicole Hunn

Versatile Yeast Bread

Gluten-Free Pull-Apart Honey Rolls

MAKES 24

This recipe is like a good mother—warm, welcoming and great at multi-tasking. Make these rolls larger for 10 hamburger buns (bake 13 to 15 minutes at 375°F) or place dough in a greased 9x5-inch loaf pan for sandwich bread (bake 40 to 50 minutes). This recipe can be made with egg replacement, with good results.

4-4½ cups gluten-free all-purpose flour blend, more for dusting
3 teaspoons xanthan gum
¼ teaspoon cream of tartar
½ teaspoon kosher salt
3 teaspoons active dry yeast
½ cup neutral oil of choice (grape seed, canola, vegetable)
2 tablespoons honey
1 extra-large egg + 1 extra-large egg white
2 cups warm milk of choice (about 100° F)

Glaze

⅓ cup sugar
2 tablespoons unsalted butter or dairy-free alternative, melted and cooled
1 tablespoon honey
1 extra-large egg

1. Line two 8x8-inch baking pans with parchment paper and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if blending by hand), place 4 cups flour, xanthan gum, cream of tartar and salt. Mix on low speed until well combined. Add the yeast and mix again until well combined.

3. Add the oil, honey and eggs, and mix until wet ingredients get incorporated into dry mixture.

4. With the mixer on low, add milk to the mixture in a slow, steady stream. Once the mixture has started to come together, turn the mixer up to about half speed and beat for about 6 minutes. The dough should be thick and smooth, but tacky to the touch. If it seems too wet, add more flour by the tablespoon and mix well until you reach the right consistency.

5. Turn the dough out onto a very lightly floured flat surface, ideally a silicone baking mat. Pat down the dough into a mound about 1½ inches tall and divide evenly into 24 balls. Roll each piece between wet palms to make a proper ball and then, if necessary, in the flour on your flat surface.

6. Divide the balls of dough between the two prepared pans, spacing them evenly. They will be relatively close together. Cover the pans with plastic wrap and place them in a warm, moist, draft-free spot. Allow the dough to rise for about 30 minute or until the rolls are about 150 percent of their original size and touching one another.

7. While the rolls are rising, preheat oven to 375°F and mix the glaze ingredients in a small bowl.

8. Using a pastry brush, brush the tops of the rolls generously with the glaze.

9. Bake for 18 to 20 minutes in the preheated oven until lightly browned, rotating once while baking.

Each roll contains 172 calories, 7g total fat, 2g saturated fat, 0g trans fat, 24mg cholesterol, 67mg sodium, 25g carbohydrate, 0g fiber, 3g protein.

For Egg-Free Pull-Apart Honey Rolls, replace egg and egg white with 6 tablespoons applesauce + 2 teaspoons baking powder. For Egg-Free Glaze, replace egg with 1 teaspoon milk of choice.

YOUR Savings

IF YOU MAKE IT: $1.76 for 8 rolls

If you BUY it: $5.99 for 8 rolls

 


©Nicole Hunn

©Nicole Hunn

Tasty Treat for Dunking

Cinnamon Doughnut Muffins

MAKES 12 MUFFINS

Here’s the recipe for a doughnut shortcut. Just bake these in 12 muffin cups—nice and easy. If you can, let muffins cool completely before enjoying them so the cinnamon-sugar topping has that satisfying ‘crunch.’ (It’s worth the wait!) This recipe can be made with egg replacement.

¾ cup milk of choice
1 cinnamon stick, optional
½ cup (8 tablespoons) unsalted butter or dairy-free alternative, room temperature
⅔ cup sugar
2 extra-large eggs
1½ teaspoons pure vanilla extract
1½ cups gluten-free all-purpose flour blend of choice
¾ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon cream of tartar
¼ teaspoon ground cinnamon

Topping

½ cup sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350°F. Grease a standard 12-cup muffin tin with unsalted butter or line with muffin papers and set aside.

2. In a medium saucepan over medium-high heat, heat the milk and cinnamon stick, if desired, whisking constantly for about 6 minutes or until reduced to about ½ cup liquid. Strain mixture and discard cinnamon stick. Set aside to cool.

3. In a large bowl, cream the butter or dairy-free alternative and sugar until light and fluffy. Add the eggs, one at a time, and vanilla and mix until well combined.

4. Whisk together the flour blend, xanthan gum, baking powder, salt, cream of tartar and ground cinnamon and add to the wet ingredients. Add the cooled scalded milk in a slow, steady stream, mixing to combine. Beat the batter until it thickens and becomes a bit more elastic.

5. Divide the batter evenly among 12 prepared muffin cups. Place the muffin tin in the center of preheated oven and bake 15 to 18 minutes or until muffins are lightly brown and a toothpick inserted in the center of the middle muffin comes out with a few moist crumbs attached.

6. While muffins are baking, make the topping by combining cinnamon and sugar in a medium-size bowl. Once muffins are finished baking, allow them to cool slightly and then roll tops (while still warm) in the topping. Set aside to cool completely.

Each doughnut muffin contains 239 calories, 5g total fat, 5g saturated fat, 0g trans fat, 61mg cholesterol, 168mg sodium, 33g carbohydrate, 0g fiber, 2g protein.

For Egg-Free Cinnamon Doughnut Muffins, replace 2 eggs with 3 tablespoons applesauce + 1 teaspoon baking powder + 1 tablespoon flaxmeal + 3 tablespoons hot liquid (combined and mixed well). Add ¼ cup additional flour blend to dry ingredients if dough is too wet.

YOUR Savings

IF YOU MAKE IT: $0.27 for 1 doughnut

If you BUY it: $1.50 for 1 doughnut (frozen)

 


©Nicole Hunn

©Nicole Hunn

Filled Sweet or Savory Pancakes

Gluten-Free, Dairy-Free Blintzes

MAKES 6 TO 8 BLINTZES

You’re in for a treat. These sturdy blintzes are a delicious cross between crepes and pancakes. Wrap them around a soft cheese filling (dairy-free, if desired). For a savory breakfast, fill them with mashed potatoes and cooked ground beef, along with your favorite seasonings.

-Vegetable oil, for greasing pan
3 extra-large eggs, lightly beaten, room temperature
2 tablespoons unsalted butter or dairy-free alternative, melted and cooled
1 cup gluten-free all- purpose flour blend of choice, more if needed
½ teaspoon xanthan gum
1½ cups milk of choice, room temperature, more if needed

Sweet Filling

2 cups thick dairy or dairy-free filling (such as sour cream, ricotta cheese, Greek-style yogurt, cottage cheese or combination)
1 tablespoon sugar or to taste=
1 teaspoon ground cinnamon, optional

Savory Filling

2 cups mashed potatoes, seasoned to taste
¼ cup milk of choice

1. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grape seed or canola oil, and set aside.

2. In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth batter.

3. Heat prepared skillet over medium heat. Using a large ladle or spoon, place ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4. Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5. Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition.

6. In a medium-size bowl, mix filling ingredients of choice until well combined.

7. Preheat oven to 400°F.

8. To assemble blintzes, place one pancake flat on a plate. Place 2 to 3 tablespoons filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes.

9. Place rolled blintzes in preheated oven and bake for 10 minutes. (Alternatively, sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process.)

Each blintz contains 138 calories, 7g total fat, 3g saturated fat, 0g trans fat, 101mg cholesterol, 49mg sodium, 15g carbohydrate, 0g fiber, 5g protein.
Sweet filling (about ¼ cup) contains 118 calories, 11g total fat, 7g saturated fat, 0g trans fat, 30mg cholesterol, 46mg sodium, 4g carbohydrate, 0g fiber, 1g protein.
Savory filling (about ¼ cup) contains 55 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 89mg sodium, 6g carbohydrate, 0g fiber, 1g protein.

For Egg-Free Blintzes, replace 3 eggs with 4½ tablespoons applesauce + 1½ teaspoons baking powder + 1½ tablespoons flaxmeal + 4½ tablespoons hot liquid (combine and mix well). Use only 1½ cups milk of choice or your batter may be too thin. Spread very thin in the pan as it will puff up a little. For more pliable egg-free blintzes, use a high-protein flour blend (page 64).

YOUR Savings

IF YOU MAKE IT: $0.49 for 1 cheese blintz

If you BUY it: $3.25 for 1 regular cheese blintz

 


 

Sophisticated, Savory Puffs

Poppy-Seed Popovers

MAKES 6 LARGE POPOVERS

Popovers are super easy to make. They don’t insist on a popover pan. They do, however, require deep muffin cups if you’re using a muffin tin. For a light and crusty ‘popped’ top, the hot air in the oven must circulate around the batter. It helps to heat the greased pan in the oven until hot before adding the batter but it’s not essential. Serve plain or with your favorite jam or preserves. For best results, do not replace the eggs in this recipe.

1 cup gluten-free all-purpose flour blend of choice
½ teaspoon xanthan gum
½ teaspoon kosher salt
1 tablespoon unsalted butter or dairy-free alternative, melted and cooled
2 extra-large eggs, lightly beaten, room temperature
1 cup milk of choice (low-fat is fine, nonfat is not), room temperature
1 tablespoon poppy seeds

1. Preheat oven to 400°F. Generously grease a 6-cup popover pan (or a regular muffin tin with deep wells, if you don’t have a popover pan) and set aside.

2. In a large bowl, whisk together the flour blend, xanthan gum and salt. Add butter, eggs and milk, whisking well after each addition until the batter is smooth. Add poppy seeds, whisking to combine. The batter will be thin.

3. Fill each well in the pan just under half full. Place the pan in the center of preheated oven and bake for a total of 30 minutes. After the first 20 minutes, pierce the top of each popover with a sharp knife to allow steam to escape. This helps the popovers maintain their puffiness.

Each popover contains 149 calories, 6g total fat, 3g saturated fat, 0g trans fat, 88mg cholesterol, 238mg sodium, 19g carbohydrate, 1g fiber, 5g protein.

Recipe adapted from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.

 


© 2011 Thinkstock/Hemera

© 2011 Thinkstock/Hemera


 

Hardy, Fill-You-Up Breakfast

Huevos Rancheros

SERVES 6

This Mexican dish, popular throughout North America, is traditionally made with corn tortillas but variations using flour tortillas and various types of salsa are well received. For an egg-free meal, top each tortilla with a slice of tomato, dairy-free cheese, salsa and cilantro.

2-4 tablespoons olive oil
6 Flour Tortillas or 8 gluten-free prepared corn tortillas
1 cup shredded cheese or dairy-free alternative
6 extra-large eggs or cooked
Portobello mushroom, eggplant or tomato
1 cup prepared gluten-free salsa
2 tablespoons chopped fresh cilantro, optional

1. Coat the bottom of a large cast iron (or nonstick) skillet with 2 tablespoons olive oil and heat over medium-high heat. Add one tortilla and cook until warm and beginning to brown around the edges, 1 to 2 minutes. Turn tortilla over and cook for another minute.

2. With the tortilla still in the pan, sprinkle with a bit of cheese or dairy-free alternative. Allow to melt for a few moments.

3. Next, crack 1 egg into the skillet atop the melted cheese and cook until the white begins to set, about 3 minutes. Flip tortilla, along with the egg, over and cook for another minute or two. (This will be a bit messy. It’s okay.)

4. To serve, place tortilla and fried egg on a plate with the egg facing up. Top with salsa and cilantro, if desired. Sprinkle with more cheese, if desired.

5. Repeat with the remaining tortillas and eggs.

Each serving (including tortilla) contains 366 calories, 18g total fat, 7g saturated fat, 0g trans fat, 257mg cholesterol, 893mg sodium, 37g carbohydrate, 1g fiber, 14g protein.

 


© 2011 Thinkstock/Hemera

© 2011 Thinkstock/Hemera

Gluten-Free Flour Tortillas

MAKES 6 TORTILLAS

Gluten-free flour tortillas are best used when they’re still warm. If they stiffen a bit upon standing, wrap them in a moistened paper towel and microwave for 30 seconds. They’ll be good as new. Recipe can be doubled.

2 cups gluten-free all-purpose flour blend of choice
1 teaspoon xanthan gum
1½ teaspoons baking powder
1 teaspoon kosher salt
4 teaspoons vegetable oil
½–1 cup warm water (about 100°F)

1. To make tortillas, place flour blend, xanthan gum, baking powder and salt in a large bowl and mix well. Add 4 teaspoons vegetable oil and stir to combine. Pour in warm water in a slow, steady stream, adding in increments and stirring to combine.

2. Press dough together with wet hands and divide into 6 pieces. Roll each piece separately between two sheets of plastic wrap until about 1/8-inch thick and 8 inches wide.

3. Heat a large cast-iron or nonstick skillet. Once the skillet is hot, place each raw tortilla flat in the skillet, one at a time. Allow each to cook for 45 to 60 seconds or until slightly charred on the underside. (You’re better off under-cooking than over-cooking them. If you burn them, they won’t be pliable.) Then flip tortilla with a large, heatproof spatula and cook for another 30 to 45 seconds. Remove from pan and place on a plate. Continue until all tortillas are cooked.

Each tortilla contains 176 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 537mg sodium, 34g carbohydrate, 1g fiber, 2g protein.

YOUR Savings

IF YOU MAKE IT: $1.62 for 6 tortillas

If you BUY it: $3.19 for 6 tortillas

Recipe from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.

Nicole Hunn (glutenfreeonashoestring.com), author of Gluten-Free on a Shoestring, lives in Westchester County, New York.

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