Saturday, November 16, 2013

Updates... Recipes, Sweaters and new videos!

Hello all my lovely followers!


I've been asked for some recent recipes of some gluten free dishes I've posted some snapshots of on FB, and the origin of a few clothing items....so I figured I would do it all in one fell swoop!


The first request was for a Gluten Free Cinnamon Roll I experimented with...it didn't honestly turn out QUITE as awesome as I hoped, but I think a few more try's and I will have it just right!



Ingredients
  • DOUGH:
  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet yeast
  • ¼ cup granulated sugar
  • ½ cup potato starch
  • ½ cup brown rice flour
  • ¼ cup finely ground almond flour
  • ¼ cup tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • FILLING:
  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoon cinnamon
  • FROSTING:
  • 3 tablespoon butter, softened
  • 2 tablespoon cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions
  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
  2. Combine yeast and sugar in large mixing bowl.
  3. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  4. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  5. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes.
  6. Roll out the dough: this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  7. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.
  8. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
  9. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you “lift and roll” the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You’ll end up with a sticky mess.
  10. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces. (This is an important update, in the past I did 6 rolls and it sometimes made it hard to bake them all the way through before the tops were done.)
  11. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  12. Bake 22-27 minutes until tops are golden brown.
  13. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  14. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.




And now....for the biscuits! 



Ingredients
  • 3 1/2 C gluten free flour
  • 1/4 C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 C cold butter, cut into pieces
  • 4 eggs
  • 2/3 C cold buttermilk or almond milk
Instructions
  • Mix together gluten free flour mix, sugar, baking powder and salt.
  • Add in butter and mix together until crumbly and pea sized.
  • Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
  • Cover counter with additional gluten free flour to make rolling easier.
  • Roll out dough to 1/2 inch thick.
  • Fold dough into thirds lengthwise.
  • Fold dough into thirds crosswise.
  • Roll out to 1/2 inch thick and repeat process two additional times.
  • Cut out biscuits and placed on a greased cookie sheet.
  • Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
  • Bake in 400 degree oven for 15-20 minutes or until golden brown.
  • Brush with melted butter after baked for extra goodness if desired.


I hope you all like these little treats I've found...I just whip up a simple gravy with either bacon or sausage using almond milk, and it tastes just the same as if you're using regular! 



Now about the SWEATER everyone was asking about, it was simply a sale find at Forever 21 that I fell in love with! I love it because it's actually heavy enough and not thin like most fashion sweaters-so there is actually a point to wearing it as it might cut the cold! 






Now I warned you this was going to be a mish-mash blog! Here is a BRAND NEW video up on YouTube for you to check out....make sure you subscribe to the Official Buckaroogirl channel and let me know what you think about all the fun I had at the WRCA Championships in Amarillo! 



xoxo

~Adrian 

www.buckaroogirl.com 



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