Laurie's Kitchen

A cooking blog of some of my favorites

Gluten-Free Cinnamon Swirl Coffee Cake (or muffins) February 15, 2014

Filed under: Bread,Breakfast,Brunch,Gluten Free — laurms15 @ 4:06 pm

Gluten-Free Cinnamon Swirl Coffee Cake (or muffins)

From Gluten Free Easily

Cinnamon Swirl Coffee Cake

2 ¼ cups gluten-free all-purpose flour mix (I use the basic gluten free King Arthur AP flour)
1 ½ tsp xanthan gum
1 ¼ tsp sea salt
1 tsp baking powder
¾ cup light olive oil (I used vegetable oil)
1 to 1 ¼ cups brown sugar
2 tbsp vanilla extract
3 large eggs
2/3 cup milk (this can be dairy free by using coconut milk)

Cinnamon Swirl Mix for Coating or “Filling”
(I used more then this but I just mixed as needed to my taste. I like it sweet and with lots of cinnamon.)
1 tbsp cinnamon
¼ cup granulated sugar

Preheat oven to 350 degrees Fahrenheit.

For bread:
Grease pans and then sprinkle with cinnamon-sugar coating, tilting pans again and again until well coated. Set aside.

For muffins:
Either prep as above or I used paper muffin liners and they worked perfectly.

Combine flour, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.

Pour olive oil into large bowl, and slowly mix in sugar and vanilla extract.

Add eggs one at a time, stirring after each addition.

Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.

Lastly gently mix in xanthum gum and let sit for a few minutes.

For bread:
Spoon or pour a little of the batter into two prepared loaf pans. Sprinkle cinnamon swirl filling over all. (See notes for further directions/variations.) Top with remaining batter.
Bake for about 40 – 45 minutes.

For muffins:
Pour a little batter in each cup. Sprinkle sugar mixture to taste. I used about 1/2 tbsp per muffin. Then top with remaining batter. Sprinkle another coating of the sugar mixture over the top of the muffins and bake until done about 20minutes.

Test for doneness with a toothpick.

*feel free to use whichever all-purpose flour mix you use most often for baking. If you’re not gluten free, you may use regular all-purpose flour and omit the xanthan gum.

Two loaf pans are what the original recipe calls for. Don’t worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6 3/4″ x 3 1/2″ x 2″ loaf pans or 8 1/2″ x 4 1/2″ x 2 5/8″ pans.

 

Cranberry Orange Bread (Gluten Free) December 22, 2013

Filed under: Bread,Breakfast,Brunch,Fall,Fruit,Gluten Free,Winter — laurms15 @ 12:15 pm

I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!

Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves

1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)

For Icing
1 cup sifted powdered sugar
2 Tbsp. orange juice

Directions
Preheat oven to 350*

Finely shred peel from 1 orange; reserve peel.

In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.

Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.

Cool thoroughly on a wire rack.

For Icing
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.

 

Cornbread Stuffing/Dressing (Gluten Free)

Filed under: Bread,Dinner,Fall,Gluten Free,Side Dish,Winter — laurms15 @ 11:55 am

Thanksgiving is not quite as tasty when everyone eating all of those fabulous stuffing and dressings and you can’t partake.

Adapted from Pioneer Woman.

Ingredients

  • 1 skillet sometimes more Of Cornbread (I Use My Gluten Free Cornbread Recipe)
  • 1 loaf Gluten Free White Bread (I use Schars)
  • 1 stick Butter
  • 1/2 Medium Onion, Diced
  • 2 cups Celery Chopped
  • 2 cups Chopped Carrots
  • 4 cups Chicken Broth
  • Dried Basil to taste
  • Thyme to taste (I use fresh since I buy it to use for the bird but dry is fine)
  • Fresh Rosemary Chopped (I use fresh since I buy it to use for the bird but dry is fine)
  • 1/4 cup Fresh Parsley, Chopped (Dried is ok)
  • Salt and pepper To Taste

Preparation Instructions

Chop the cornbread and loaf of white bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours, or pop them in the oven to speed up the prep.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. Add in your herbs. Then add 4 cups of chicken broth and bring to a boil. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

 

Honey Cornbread (Gluten Free) January 23, 2013

Filed under: Appetizer,Bread,Breakfast,Brunch,Dinner,Fall,Gluten Free,Side Dish — laurms15 @ 11:54 am

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2+ cup granulated sugar (I added in a little more)
  • 1 tbsp salt
  • 1 cup whole milk or buttermilk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 3/4+ cup honey (I added in a little more)

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

These can be baked one of two ways:

Grease with Oil or Butter your cast iron skillet and bake

OR

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Modified from: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

 

Irish Soda Bread March 13, 2012

Filed under: Bread,Breakfast,Brunch,Spring — laurms15 @ 11:06 pm
Tags:

5 cups of flour
1 1nd 1/3 cups of sugar
1tbs of salt
6 teaspoons of Baking Powder
2 cps of Whole Milk
1 egg
1 stick of margarine or butter melted
1 cup of raisins (or more if you want)

Scald raisins and rinse with cold water.
Mix dry ingredients and add chilled raisins.
Add one/half of the milk with the egg beat into it ( 1 cup)
Keep adding the rest of the milk gradually.
Add one half of the margarine.
Pour batter  into a greased tube pan or two loaf pans.
Pour the rest of the margarine on top of the batter.
Bake at 350 for 55 min. to one hour. (Check to see if it is dry in the center) .
Loaf pans about 45 min. and muffins about 30 min.

 

Monkey Bread with Glaze August 13, 2011

Filed under: Bread,Breakfast,Brunch — laurms15 @ 3:23 pm

Monkey Bread with Glaze
Adapted from Smitten Kitchen which was originally adapted from Cook’s Illustrated, who does not use a cream cheese glaze. I prefer a simple powdered sugar and water gaze because I rarely have cream cheese in the house, but I have included the cream cheese glaze from Smitten Kitchen because that also sounds tasty.

Dough – if you don’t want to make fresh dough use Pillsbury crescent roll dough
2 tablespoons unsalted butter melted (some additional to butter pan)
1 cup milk, warm (around 110 degrees)
1/3 cup water, warm (also around 110 degrees)
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Get oven and pan ready: Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with softened butter. Set aside.

Make dough: In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

To proceed by hand, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. I found it helpful to immediately separate them from the rest of the “grid” or they quickly reformed a big doughy square in 64 parts.

Roll each piece of dough into ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. (I found a fork to be helpful for this process.) Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams (something I didn’t do, but should have) where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown and caramel might begin to bubble around edges, 30 to 35 minutes. (The reason for the “might” is that CI says that it should, but mine did not bubble, leading me to bake mine for an extra 5 to 10 minutes, during which it still did not bubble but go the dark crust you see in the photos. Next time, I’d take it out sooner.) Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Cream Cheese Glaze
3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

Make glaze: Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla and this is where you can kick me because I completely forgot I was a food blogger for a minute there and know I added a touch more milk and sugar but did not write down how much. I have some nerve! Just taste and adjust — you’re looking for something that tastes equally tangy and sweet, and texturally thin enough to drape over the bread but thick enough that it will not just roll off completely.

Drizzle the glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

 

Popovers (gluten free) April 28, 2011

Filed under: Bread,Dinner,Gluten Free,Side Dish — laurms15 @ 8:08 am

Yield: 12 popovers

Times:
Prep: 10 min
Cook: 30 min
Total: 40 min

Ingredients

  • 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
  • 1 1/2 cups flour
  • 3/4 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 1/2 cups milk, at room temperature

Directions

*to make this gluten free I use King Arthur AP flour and 3/4 tsp xanthan gum.

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. (If doing gfree add in xanthum gun at the end) Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.