Two Recipes! Belgian Waffles & Cinnamon Buns

Well, as promised I have 2 new recipes for you today. Again, they are out of the Artisanal Gluten Free Cooking Book.

This morning I made Belgian Waffles and Cinnamon Rolls. Well, the results were FANTASTIC!!! These 2 recipes alone I give a THUMBS UP to buy and enjoy this cookbook.

The Belgian waffles were fluffy and the added vanilla gave them a great taste. To tell the truth, if I wouldn’t have known they were gluten free-I would not have known.

And that to me means YAHOO!

The recipes were easy to follow and I easily had all the ingredients on hand.

Here is the recipe out of the book for Belgian Waffles

1 ¾ cups Artisan gf flour mix**
1 tbsp gf baking powder
¼ tsp salt
2 eggs, separated
1 ¾ cups milk
1 tsp gf vanilla
8 tbsp butter(1/2 cup), melted

Mix together the flour, baking powder, and salt in a large bowl.

Add the egg yolks, milk and vanilla and mix. Add the melted butter and mix until combined.( I mixed my wet ingredients together in a separate bowl, and then added them to the dry)

Whip the egg whites in a separate bowl until stiff peaks form(I did this with a hand mixer). Fold the egg whites into the batter.

Cook the waffle according to your waffle makers instructions. (I find I need to spray both the top and bottom of my waffle maker with Pam before each waffle is made)

Makes 5 waffles.

** Artisan gf flour mix

1 ¼ cups brown rice flour
¾ sorghum flour
2/3 cup cornstarch
¼ potato starch
1 tbsp + 1 tsp potato flour
1 tsp xanthan gum
( I keep my mixture in a sealed Tupperware container)

ENJOY!!!

Cinnamon Rolls

Here the cinnamon buns had just came out of the oven.

Hmmmmmmmmm…..do you not just want one right now??

Here is the recipe.

Dough
¾ cup milk
½ cup sugar
8 tbsp butter(1/2 cup)
1 ½ tsp salt
1/3 cup warm water(about 110 degree F)
4 ½ tsp yeast( 2 pkgs)
3 eggs
4 ½- 5 ½ cups artisan gf flour mix(recipe above)
2 tsp xanthan gum

To make the dough-Heat milk in a saucepan over med heat until bubbles form around the edge. Remove from heat and stir in sugar, butter and salt. Cool to 115 degrees F.

Combine warm water and yeast in a small bowl(I used a glass cup) and let stand until mixture bubbles and starts to expand(about 5 minutes)

Add the lukewarm milk mixture and eggs to the yeast mixture and stir to combine. ( I mixed this all in my kitchen-aid stand mixer). Add 4 ½ cups of the flour and the xanthan gum. Mix well until dough forms into a ball. Add more flour if necessary(I did not need to add any more flour).

Roll the dough between 2 large sheets of plastic wrap.******Well, this is where I modified the recipe. I love silpats and have found for gluten free baking that they are a must. So I put a silpat on a cookie sheet.

Added the dough on the sheet-then placed a plastic wrap over the dough and moved it to fit the cookie sheet with my hands-no need for a roller. After all the dough was spread out evenly on the silpat, I then melted ¼ cup butter and spread that on the dough.

Then sprinkled brown sugar and cinnamon.

This is where gluten free baking is different than the old way. Trust me-it does work well.

I then lifted one edge of the silpat and gently rolled the dough up.

I then covered the dough with plastic wrap, and then a tea towel and let it rise for 30 minutes.

And it did rise!!(that in itself is unique in gf baking)

I then sliced the dough and placed in a 13 x 9 baking pan. The slices were easily an inch thick or more. I added some butter, brown sugar,and a little bit of cream in between the slices.

Bake at 350 degrees for 25-30 minutes.

Remove from oven and let cool.

I really went all out and made a cream cheese icing and topped the cinnamon buns with that. YUM!!!

Again, the results were magnificent-they had a texture between a old fashioned baking powder biscuit cinnamon bun that I used to make and a yeast cinnamon bun.

This was what was left on my plate-I hope this is what is left on yours!

Again, I give these 2 recipes a firm thumbs up and hope you enjoy them too.

I am off to Lethbridge tomorrow for a late Christmas with my Mom and Stepfather-so tomorrow night I will, as promised, share my sugar cookie recipe with you all.

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