New Year's Resolution- Cinnabon

I know that this is the time of year when folks are looking for ways to lose weight, but I just had to make these yummy gluten-free Cinnabons. And yes, I gained weight just by looking at the pie of Cinnabons.

The non-gluten-free dieters of my family loved devouring these yummy buns.
Recipe can be found here:http://recreatinghappiness.com/breakfast-recipes/gluten-free-cinnabon-copycat-cinnamon-roll-recipe-updated-and-now-easier-to-make/

Enjoy and eat them while they are still warm!

Gluten-free Chocolate Babka Buns

These are simple the BEST! The dough is just like a yeast dough!
I followed Karen Morgan's recipe: https://blackbird-bakery.com/recipes.php?id=9734.

My dough was very wet and sticky after the 30 minute rise compared to the recipe's dough. Since the stickiness made the kneading of the dough impossible, I just added more glutinous rice flour until I had the same consistence as shown in the recipe's photo.

These buns are so tasty with the warm melted chocolate. The next day, they still had the same texture of dough as they did when taken out of the oven.

I'm planning to use this dough recipe with a savory filling. A ham and cheese filling would make for a yummy breakfast bun too.

Perfect Popovers

I love popovers. I thought I would never be able to make the perfect popover with non-wheat flours, but was I ever wrong.

This excellent recipe can be found in the Gluten-Free Makeover cookbook by Beth Hillson. Her recipe calls for her basic blend flour and 1/4 cup of chickpea flour.  I substituted the chickpea flour with oat flour and used buttermilk for the milk. I was very surprised with how well this recipe worked with substitutions. The texture is just like the wheat flour popovers.

Rice Porridge for Breakfast

This is an easy meal that can be served for breakfast, lunch, or dinner, but in my house it is served mainly for breakfast. Start with leftover rice, then add enough water, ~2-3 cups, and cook the rice into a porridge.

Sometimes I add seaweed and leftover salmon.

I always add an egg by dropping it into the porridge to cook.

Soft rice porridge is so simple to make and a healthy morning start.

I Liked It!

I would have never thought I had something in common with Elizabeth Hasselbeck, other than being a woman.  I'm not a fan of hers. She's too blonde and conservative for my liking. So, when I came across her cookbook, Deliciously G-Free, at the library, I reminded myself to be impartial and just read the book. Surprisingly, I liked it!  I loved her story about her family, the layout of the book with beautiful photos of yummy looking food, and her suggestions on prepping flour mixes to have readily on hand. It's a simple cookbook, not daunting, for the beginner cook or someone with busy schedule just starting to deal with cooking gluten-free.

Since I had some bananas that were extremely ripe and millet flour on hand, I made the Banana Bread recipe from her book. I liked it! I omitted just one ingredient, the 1/3 cup of water in step three since the batter already seemed very wet and runny.  The brown rice and millet flour blend is a delightful flavor that complements the bananas and walnuts, much better than wheat flour. If you want the recipe, you will just have to borrow the cookbook from the library. Recipe can be found on page 213. Enjoy! Oh, and the blueberry muffins look scrumptious too.

Gluten-Free Blueberry Pancakes

I recently came up with my own buckwheat pancakes recipe. I took some leftover flour blend from another pancake recipe that I had made earlier and added some buckwheat to make a fluffy pancake. These are yummy!

My own blueberry buckwheat pancake recipe:

1/2 cup Flour Blend*
1/2 cup Buckwheat Flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
Fresh blueberries

*Flour blend 3/4 brown rice flour, 1/4 tapioca starch, 1/4 potato starch

Combine flours, baking powder, and salt. Add egg and buttermilk and mix well.
Let sit for at 5 minutes. Pour 1/4 cup of batter onto hot griddle or pan. Add a handful of blueberries to top of pancakes. Cook until bubbles form on top. Then flip and cook until just golden brown on bottom. Serve with maple syrup.