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'Sour Cream' Biscuits

‘Sour Cream’ Rolls GF/DF/EF

 Let me start off with saying these biscuits are so gooddeliciousdelectable, A-MAZ-ING.  Since I have gone gluten-free, egg-free, and dairy-free, I have some bread and dinner roll recipes I have been using to fill that humongous ‘bread gap’.  They have, for the most part, been a decent substitute, but these Sour Cream Rolls are bar-none the best rolls/biscuits I have ever had.  Seriously, in all humility, these are the best ever.  I did not miss the gluten AT ALL.  They have a nice crust on the outside, with the fluffy interior that seems to always be lacking in all of the gluten-free rolls I have tried.  

Okay, before I begin waxing poetic on these, here is the recipe.

'Sour Cream' Rolls
Yields 12
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Ingredients
  1. 1 teaspoon kosher salt, plus extra for sprinkling
  2. 3/4 cup sorghum flour
  3. 1/4 cup teff flour
  4. 1/2 cup tapioca starch
  5. 1/2 cup potato starch
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1-1/4 teaspoon xanthum gum
  9. 16 oz dairy-free yogurt (I recommend So Delicious Cultured Coconut, Plain)
  10. 7 tablespoons of coconut oil, divided
Instructions
  1. Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper. Combine all ingredients other than yogurt and coconut oil in a large bowl. Stir in yogurt and 5 tablespoons of coconut oil and mix until combined.
  2. Using a quarter cup, scoop out dough and place on parchment paper 2 inches apart. Brush will remaining 2 tablespoons of coconut oil and sprinkle with kosher salt. Bake for 20-25 minutes, until golden brown. Let them cool on cookie sheet for 15 minutes. Best when served warm.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
 Since I found out that gluten, dairy, and eggs, would make me sick, for Thanksgiving dinner I would make sweet potato biscuits to replace my Grandma L’s fluffy, buttery delicious rolls (those I could definitely wax poetic on).  While the sweet potato biscuits were delicious, it still left me feeling like I was completely deprived and missing out (especially since the sweet potato biscuits couldn’t be used for the leftover sandwiches after thanksgiving as they were too crumbly).  

After creating this recipe, however, I no longer feel completely deprived.  There will always be a part of me that yearns for my Grandma’s rolls on Thanksgiving, but this recipe is the closest I have ever come to competing with the fluffy interior of those rolls (plus they can be used for leftover sandwiches).  

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Hermits, GF/DF/EF

You may think by the post title ‘Hermits,’ that I’m talking about myself.  While I was a bit of a cyber-hermit, I certainly haven’t been hermitting (yes, I just made up a word) otherwise.  

I have a large family of 28 members and they were all in town for a week.   With our family, there are certain cookies and candy that if they weren’t on the dessert table, there would be an uproar, and Christmas would be ruined.  Okay, maybe there is a little exaggeration there…not really.  Because there are quite a few others in my family that have food allergies, this meant I had to make batches of both ‘normal’ and allergen-free cookies and candy.  

So I have been pretty busy baking both before and after work for quite some time. I will be slowly posting recipes for some of those treats.

Now back to the recipe for the hermit cookie.  I came across these while going through my grandma’s recipes.  Unfortunately, the recipes came with no directions to it (my guess is it was one she copied quickly out of a magazine).   

I did a search for hermit cookies, and found one that was similar to my Grandma’s, and I successfully converted it to be vegan, and gluten-free.  While a humble looking and sounding cookie, they are delicious, travel well, and stay moist.

Hermits
Serves 40
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Ingredients
  1. 1 cup raisins
  2. 2 tablespoons finely chopped crystallized ginger
  3. 8 tablespoons coconut oil
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground allspice
  6. 1/4 cup brown rice flour
  7. 1/2 cup sorghum flour
  8. 1/4 cup teff flour
  9. 1/2 cup tapioca starch
  10. 1/2 cup potato starch
  11. 1 teaspoon xanthum gum
  12. 1/2 teaspoon baking soda
  13. 1/2 teaspoon salt
  14. 3/4 cup packed brown sugar
  15. 1/2 cup molasses
  16. 1/2 cup applesauce mixed with 1 teaspoon baking powder
  17. 1/2 teaspoon orange zest
  18. 1-1/2 tablespoons orange juice
  19. 3/4 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees and adjust oven racks to upper middle and lower middle positions. Line two baking sheets with parchment paper.
  2. In a food processor, pulse raisins and ginger until the mixture sticks together and only tiny pieces remain. Transfer to a large bowl. In a separate bowl, mix together flours, starches, baking soda, and salt.
  3. In a small pan, melt coconut oil with cinnamon, and allspice and cook until fragrant, a few minutes. Stir into raisin mixture. Add brown sugar, molasses, and applesauce mixture. Stir until combined. Stir in dry ingredients and refrigerate for 2-24 hours, until dough has firmed up.
  4. Divide dough into 4 even pieces. Place two pieces on each lined sheet pan. Using a rolling pin or just your fingers, press/roll each portion of dough into an even 10 inch log (if dough is too sticky, sprinkle dough with rice flour), use a ruler to square the edges.
  5. Bake in preheated oven for 15-20 minutes, rotating pans halfway through baking. Only a shallow indentation remains on edges when touched, but the center will appear slightly soft. Let cool for 5 minutes before transferring parchment to a wire rack to cool completely.
  6. In a small bowl, whisk powered sugar and orange juice together to form a glaze. Drizzle over cooled logs, and let sit until glaze is hardened. Slice into 1 inch portions.
Notes
  1. When stored in a container, these cookies remain moist and delicious for a long time.
Adapted from Cooks Country
Adapted from Cooks Country
One Fine Tomato http://onefinetomato.com/
 I have no idea where the name came from.  Maybe because they aren’t glamorous looking like a hermit likely is, or maybe it’s because these are so delicious that you will want to become a hermit and keep all of the cookies for yourself.

Gingerbread Skeletons, Gluten-free

Gingerbread Skeleton Cookies, Gluten-free

Let me start out by saying that I am not a big Halloween fan.  I don’t like horror movies, I don’t like feeling scared, I don’t like corn mazes, and I don’t like candy corn.  

That being said, I do like some of our family traditions for Halloween.  One of my favorite memories is while growing up we would go to my grandparents’ houses to trick or treat.  My Grandma and Grandpa B would ALWAYS dress up.  Even after us kids were older and had stopped dressing up ourselves, they were still dressing up.   I just have to share these pictures. 

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You can see why my Papa called Grandma his ‘Little Woman’

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A recent tradition is when the family gets together we have for a ‘themed’ dinner.  We have Pumpkin Guts (pumpkin chili…recipe to follow soon), Salad with Juicy Bugs (cranberries), Goblin Eyes (Olives or grapes), Witches Brew (homemade root beer), etc. 

We typically get pumpkin pies for dessert, but there are those in the family that don’t like it, or can’t have it because of eggs, dairy, and gluten. I usually do a cookie, and this year, I decided to make some gingerbread cookies and decorate them in a way befitting of the season.  

Gingerbread Skeletons
Yields 36
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Ingredients
  1. 1/4 cup tapioca starch
  2. 1/2 cup potato starch
  3. 1 cup sorghum flour
  4. 3/4 cup teff flour
  5. 1 teaspoon xanthum gum
  6. 1/2 teaspoon baking soda
  7. 3/4 teaspoon baking powder
  8. 1 teaspoon ground cinnamon
  9. 1-1/2 teaspoons ground ginger
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon ground cloves
  12. 1/4 teaspoon ground nutmeg
  13. 3/4 cup sugar
  14. 1/2 cup vegan margarine (e.g. Earth Balance)
  15. 1/4 cup molasses
  16. 3 tablespoons non-dairy milk
  17. Powdered sugar
  18. Additional sorghum flour
  19. Favorite dairy-free buttercream frosting (I just use a Wilton recipe and substitute non-hydrongenated shortening for the butter)
Instructions
  1. Preheat oven to 375˚F. In a medium bowl sift together dry ingredients (tapioca starch through nutmeg). Set aside.
  2. In a larger bowl, cream margarine, sugar, and molasses together until combined. Divide into two portions and wrap each portion with plastic wrap, flatten slightly, and refrigerate for about an hour.
  3. Mix together 1/4 cup of sorghum flour and 1/4 cup powdered sugar. Sprinkle a portion of this mixture on a piece of parchment paper. Unwrap one of the dough portions and place on the parchment paper, sprinkle with additional flour, and top with another piece of parchment paper. Roll out to about 1/8" thick, remove top sheet of parchment paper and cut with a gingerbread man cookie cutter. Place 1 inch apart on a cookie sheet and bake for 7-9 minutes, or until set. Let cool on pan for 3-5 minutes before transferring to a cooling rack. Repeat with remaining dough.
  4. Place the frosting in a piping bag (or a ziploc bag) with a #4 tip. Pipe the bones on the gingerbread men (this isn't an anatomy class, have some fun with it!).
Notes
  1. Best part about gluten-free dough? It's not a big deal to re-roll the dough. With 'regular' dough if you roll it and re-roll it, the cookies get tough because of the gluten developing. No issue with gluten-free dough!
One Fine Tomato http://onefinetomato.com/