Gluten Free Honey Milk Rolls

 

Ingredients

  

• ▢4 cups gluten free flour blend (563 grams) * See Notes! (Weight for Steve's Blend Only!)
• ▢1 ¼ cup milk or non-dairy milk * See Notes
• ▢2 teaspoons active dry yeast *See Notes
• ▢⅓ cup honey
• ▢½ cup unsalted butter melted
• ▢2 large eggs
• ▢1 teaspoon salt
• ▢1 egg for the eggwash

Instructions

 

• ▢
  Add the 1 ¼ cup milk or non-dairy milk and ⅓ cup honey to a small glass dish. Heat it in the microwave for 25 seconds. You do not want the liquid hotter than 110º F. Stir to mix the honey and milk. Add the 2 teaspoons active dry yeast and let it sit for 5 minutes until it gets bubbly.
• ▢
  Add the yeast mixture, melted ½ cup unsalted butter, and 2 large eggs to the stand mixer. Mix on low speed until they are blended.
• ▢
  Add the 4 cups gluten free flour blend (563 grams) and 1 teaspoon salt to the stand mixer. Mix on low and gradually increase to medium speed.
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  Note, you can also mix this all by hand.
• ▢
  Use your hands to tear off some of the dough and roll it into balls. Place the dough balls on a parchment paper-lined baking sheet. I used a 1/4 sheet pan, but a 9x13 pan will also work well.
• ▢
  Loosely cover the rolls with plastic wrap and allow them to rise. Rise the rolls for 40-45 minutes. You can see how much my rolls rose.
• ▢
  Rise your rolls in a warm oven. I preheat the oven to 200º F. I then turn the oven off, cover the rolls loosely with plastic wrap, then place them in the warm oven. This may not be needed in the hotter summer months, but this is how I tested the recipe.
• ▢
  Use a whisk to mix the remaining egg in a small dish. Use a pastry brush to brush each roll with the egg wash.
• ▢
  Bake the honey rolls at 350º F for 20-25 minutes. The final baking time will vary depending on the size of the rolls you make.
• ▢
  Move the rolls to a cooling rack and allow them to cool a little before serving.
• ▢
  Store the leftover rolls in an airtight container. Gluten free doesn't keep fresh for long, so I highly recommend storing leftover rolls in a freezer-safe zip bag in the freezer. Microwave the rolls for 30 seconds to thaw them.

https://www.fearlessdining.com/wprm_print/fluffy-gluten-free-milk-honey-rolls/

Gluten Free Extra Chocolate, Chocolate Chip Cookies

 

Chocolate Chip Cookies

What is the most popular chocolate chip cookie? These are it! They are the perfectly chewy, chocolatey, ooey-gooey, answer to those intense sweet tooth cravings.

Course: Dessert

Keyword: chocolate chip cookies, Cookies

 

Servings: 18 cookies

Equipment

• Baking sheets
• Parchment paper
• Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
• Electric handheld mixer
• Spoon

Ingredients

• 1¼ cups flour or substitute 1:1 for Gluten free
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup cold butter (1 stick of butter is usually 1/2 cup)
• 6 tablespoons granulated sugar
• 6 tablespoons brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 bag semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate)
• ¼ cup walnut pieces (optional)

Instructions

• Preheat oven to 475°
• Prepare baking sheets with parchment paper to prevent sticking
• In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
• Cut the stick of butter into smaller pieces (as seen in the video)
• In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
• Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the butter/egg/sugar mixture (as seen in the video)
• Add in chocolate chips and optional walnuts. Mix gently until fully combined
• Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
• Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep your eye on them:)
• Remove from the oven and let them cool. They’ll continue to cook on the inside while they cool
• For the softest cookies, eat them when they are warm, not totally cooled

Notes

TIP: To make EXTRA LARGE cookies, double the size of the cookie dough balls using 2 tablespoon scoops and increase the baking time to 9-10 minutes. Makes 9 cookies if made larger.

Gluten Free Banana Bread

 

Ingredients

Dry Ingredients:

• ▢1 cup gluten-free measure-for-measure flour
• ▢1/2 cup almond flour
• ▢1 1/4 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢3/4 teaspoon kosher salt

Other:

• ▢1/3 cup shortening 
• ▢2/3 cup granulated sugar
• ▢2 large eggs
• ▢1 teaspoon vanilla extract
• ▢2 tablespoons almond milk or regular milk
• ▢1 cup mashed ripe banana about 2-3 bananas (measure out bananas)
• ▢1/2 cup chopped chocolate chips (optional)

Instructions

• Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt.
• In the bowl of a stand mixer, or using a hand mixer, beat the shortening and sugar until fluffy, about 2-3 minutes.
• Add the eggs, vanilla and milk and mix for 1-2 minutes, scraping down the sides and bottom of the bowl halfway through, until light and well-combined.
• Add ½ the dry ingredients and mix to combine. Add ½ the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds, until the batter is very smooth.
• Fold in the nuts or chocolate chips (if using) with a rubber spatula.
• Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
• Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.

https://meaningfuleats.com/the-best-gluten-free-banana-bread/

Gluten free Zucchini Bread

 

Ingredients

Dry Ingredients:

• ▢1 cup gluten-free 1:1 baking flour
• ▢1/4 cup almond flour
• ▢2 teaspoons baking powder
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 1/2 teaspoons cinnamon
• ▢1/4 teaspoon nutmeg

Other:

• ▢1/4 cup brown sugar
• ▢1/2 cup white sugar
• ▢2 eggs
• ▢1/3 cup vegetable oil or oil of choice
• ▢1/4 cup almond milk room temperature
• ▢1 teaspoon lemon juice
• ▢2 teaspoons vanilla
• ▢1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
• ▢1/2 cup chopped walnuts or chocolate chip

Instructions

1. Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oilI In a medium bowl, combine the dry ingredients. 
2. Whisk to evenly distribute. Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. 
3. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
4. Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle.
5.  Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy

https://meaningfuleats.com/gluten-free-zucchini-bread/