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Our lavender lemonade and limeade drinks are both so refreshing and perfect for any summer gathering! Both take less than 5 minutes to make and even the kids will love them. 

I have to say thanks to Dry Soda for sponsoring this post. We love their drinks and use them often. We’ve featured them in lots of mocktails including our cucumber lime cocktail with watermelon ice and   three Christmas mocktails

Lavender Lemonade and Limeade

There is nothing more I love every summer than making fresh lemonade. The kids and I usually do a lemonade stand to raise money for the children hospital. 

Adding lavender syrup and lavender Dry Soda to our homemade lemonade or limeade really makes it feel so fresh! I like having both the lemonade and limeade options to appease all taste buds. I am personally a limeade fan but my husband loves lemonade. 

Dry Soda always works as a fantastic base for any mocktails. It already has the bubbles and a great amount of sweetener. Plus, it also saves you a step in not having to make lavender simple syrup from scratch. 

Can you add some other herbs to take the flavor up a notch?

You can definitely add other fresh herbs to add even more flavor. I like to muddle some fresh thyme in as well as use it for garnish. 

How to make lavender lemonade or limeade
  • In a large pitcher, squeeze 6 fresh lemon or limes into juice
  • Add Monin lavender syrup
  • Place 1/2 C ice in a cup and garnish the glass with lemon peel and fresh thyme

Pro Tip: Find the largest lemons or limes you can for this recipe 

  • In the pitcher, add lavender Dry Soda bottles
  • Mix everything in the pitcher well
  • Pour over cups with ice and garnish and enjoy!
What is the best lavender syrup to use?

I always use Monin lavender syrup. It is so flavorful and delicious plus, they use real cane sugar and natural ingredients which I love. Plus, they are always gluten-free and use non-GMO ingredients.

Can you use dried lavender buds instead?

You can certainly use dried lavender buds to make your own lavender simple syrup. It is much more time intensive but Sugar and Charm has great instructions for doing this in her lavender gin and tonic punch

How do you store this lavender lemonade and limeade?

You can store this lavender lemonade and limeade in the refrigerator for 7-10 days. Although it is much more fresh the first few days. 

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great mocktail recipes for you…

And if you can’t get enough lemonade, my friend Eden of Sugar and Charm has a delicious peach lemonade recipe that is sure to be a hit!

Lavender Lemonade and Limeade

This lavender lemonade and limeade are so fresh for summer. They can be made in 5 minutes and everyone is sure to love them!

  • 4 bottles Lavender Dry Soda
  • 6 lemons or limes (juiced)
  • 1/3 cup Monin lavender syrup
  • 4 cups ice
  1. In a large pitcher, squeeze 6 fresh lemon or limes into juice

  2. Add Monin lavender syrup

  3. Place 1/2 C ice in a cup and garnish the glass with lemon peel and fresh thyme

  4. In the pitcher, add lavender Dry Soda bottles

  5. Mix everything in the pitcher well

  6. Pour over cups with ice and garnish and enjoy!

I always use Monin lavender syrup. It is so flavorful and delicious plus, they use real cane sugar and natural ingredients which I love. Plus, they are always gluten-free and use non-GMO ingredients.

You can certainly use dried lavender buds to make your own lavender simple syrup. It is much more time intensive but Sugar and Charm has great instructions for doing this in her lavender gin and tonic punch

You can store this lavender lemonade and limeade in the refrigerator for 7-10 days. Although it is much more fresh the first few days. 

The post Lavender Lemonade and Limeade appeared first on This Vivacious Life.

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Gluten-free crescent rolls that are literally the BEST you have ever tasted! They are flaky, fluffy and so delicious. Nobody would ever know they are gluten-free!

Gluten-Free Crescent Rolls

I can’t even tell you guys how amazing these gluten-free crescent rolls are! You will literally never need another gluten-free roll recipe again.

Do you guys remember our BEST gluten-free cinnamon rolls that are getting rave reviews? Well, these crescent rolls were developed from their base. So you know they are going to be good!

After years and years of working on this gluten-free crescent rolls recipe, my amazing mama finally perfected it! 

I can’t say enough about how talented my mom is. In our cookbook, Gluten-Free on a Budget, she created 70% of the recipes. Including her famous flaky pie crust that can be rolled out and sliced into a lattice piecrust.

Now she’s achieved the impossible in creating what is truly the best gluten-free crescent roll. Her secret lies in the technique.

She figured out after many times of trial and error that she just couldn’t get enough buttery filling inside the rolls unless she used frozen butter. 

The result of this technique is the best buttery delicious gluten-free crescent rolls. While this is an extra step, it’s the key and totally worth it. 

Can I make them with gluten-free all-purpose flour?

I am going to put this in all caps not to seem abrasive, just so there is no misunderstanding…

IF YOU WANT THIS TRUE CRESCENT ROLL RESULT, YOU MUST NOT EXCHANGE OUT THE INGREDIENTS IN THE RECIPE FOR A GLUTEN-FREE FLOUR BLEND.

These measurements have been tested over and over to get the crescent rolls just perfect.

How to make gluten-free crescent rolls

First, start by making sure to freeze or refrigerate 1 lb of butter that can be grated at least 6 hours before preparing these crescent rolls. If you are here and don’t have 6 hours, you can still grate it cold at a refrigerated temperature. 

Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes (as shown in photo 1). Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof (as shown in photo 2 and 3). 

Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin (as shown in photo 4). 

In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar (as shown in photo 5 and 6). 

Slowly add that mixture to the flour mixture in stand and combine until well blended (as shown in photo 7). 

Roll the dough out into a big circle disc shape or divide it in half and roll into two discs on saran wrap heavily sprinkled with white rice flour (as shown in photo 8). 

Using a pizza wheel, cut into triangle shaped pieces like you would pizza (as shown in photo 9). 

Grate the frozen butter on to the disc before rolling it up (as shown in photo 10). So if you have two discs you’ll do half a pound of butter on each.

Pro Tip: It’s important that it’s grated on after the discs are cut or the pizza wheel will pick up pieces of the butter and make a mess

Rollup each piece into the crescent shape, rolling from large end to small end (as shown in photo 11).

Pro Tip: Tuck the grated butter in as you roll the crescents up  

Place on a cookie sheet at least two inches apart (as shown in photo 12). Let them rise for 1 hour on bread proof or 100 degrees.

Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them. 

Pro Tip: Brush on more melted butter after they come out of the oven if desired.

Can you make these dairy-free?

Yes, you definitely can make them dairy free! Just be sure to use full-fat canned coconut milk in place of the regular milk. The high fat content in it makes them turn out great.

Also, you will need to use dairy-free butter sticks that have been frozen when grating onto the dough. Earth Balance has some that I’ve heard work very well. 

How do I store these gluten-free cinnamon rolls? Do they freeze well?

These rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day.

Once they have cooled, you can store them in an airtight container. They are good for up to 5 days at room temperature on the counter but are best within the first 3 days.

You can also make a double batch and freeze them. You can also make the crescent rolls up until the point where you are going to let them rise and instead, place them on a baking sheet and flash freeze for 1 hour then place in a freezer bag. 

When you are ready to cook them, just pull them out of the freezer and place them in the oven on bread proof or 100 degrees for an hour to an hour and 15 minutes to rise. Then bake them as directed. 

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes…

And if you need to make rolls alongside these crescents, my friend Michelle of My Gluten-Free Kitchen has a delicious gluten-free pull-apart dinner rolls.

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Gluten-Free Crescent Rolls
  • Author: Chandice Probst
  • Prep Time: 120
  • Cook Time: 20
  • Total Time: 2 hours 20 minutes
  • Yield: 24 rolls
  • Category: Bread
  • Method: Oven
  • Cuisine: American
Description

I can’t even tell you guys how amazing these gluten-free crescent rolls are! You will literally never need another gluten-free roll recipe again. You could serve these to non-gluten-free folks (and we have) and they would never know they are gluten-free. Yep, it’s true!

Ingredients
  • 1 C brown rice flour
  • 1 C white sticky flour (sweet rice flour)
  • 1 C tapioca starch
  • 1 C potato starch
  • 1/2 C arrowroot powder
  • 3 tsp. xanthan gum
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 3/4 C sugar
  • 1 tsp. gelatin
  • 1 T yeast
  • 1 T sugar
  • 1 C warm milk (or 1 C water and 3 T buttermilk powder)
  • 2 eggs
  • 1 tsp. apple cider vinegar
  • 1/2 C coconut oil, melted
  • 1/2 C butter, melted
  • 2 T ground or milled chia
  • 1/2 C warm water
  • 1 lb frozen or cold, refrigerated butter
Instructions
  1. Make sure to freeze or refrigerate 1 lb of butter that can be grated
  2. Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
  3. Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof
  4. Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
  5. In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, 1/ C melted butter and apple cider vinegar
  6. Slowly add that mixture to the flour mixture in stand and combine until well blended
  7. Roll the dough out into a big circle disc shape or divide it in half and roll into two discs on saran wrap heavily sprinkled with white rice flour
  8. Using a pizza wheel, cut into triangle shaped pieces like you would pizza
  9. Grate the frozen butter on to the disc before rolling it up
  10. So if you have two discs you’ll do half a pound of butter on each (It’s important that it’s grated on after the discs are cut or the pizza wheel will pick up pieces of the butter and make a mess)
  11. Rollup each piece into the crescent shape (rolling from large end to small end tucking the grated butter in as you go)
  12. Place on a cookie sheet at least two inches apart
  13. Let rise for 1 hour on bread proof or 100 degrees
  14. Bake for approximately 18 minutes at 350 degrees, depending on how dark you like them
  15. Brush on more melted butter after they come out of the oven if desired
Notes

IF YOU WANT THIS TRUE CRESCENT ROLL RESULT, YOU MUST NOT EXCHANGE OUT THE INGREDIENTS IN THE RECIPE FOR A GLUTEN-FREE FLOUR BLEND. These measurements have been tested over and over to get the crescent rolls just perfect.

You definitely can make them dairy free! Just be sure to use full-fat canned coconut milk in place of the regular milk. The high fat content in it makes them turn out great. Also, you will need to use dairy-free butter sticks that have been frozen when grating onto the dough. Earth Balance has some that I’ve heard work very well.

These rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day. Once they have cooled, you can store them in an airtight container. They are good for up to 5 days at room temperature on the counter but are best within the first 3 days.

You can also make a double batch and freeze them. You can also make the crescent rolls up until the point where you are going to let them rise and instead, place them on a baking sheet and flash freeze for 1 hour then place in a freezer bag. When you are ready to cook them, just pull them out of the freezer and place them in the oven on bread proof or 100 degrees for an hour to an hour and 15 minutes to rise. Then bake them as directed.

Keywords: holiday recipe, gluten-free, homemade bread

Update Notes: This post was originally published July 26, 2018 but was republished with new step by step instructions, tips, and FAQs in April 2019.

The post Gluten-Free Crescent Rolls appeared first on This Vivacious Life.

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Our roundup of gluten-free Easter recipes is sure to make your Spring celebration a hit. We’ve got everything from breakfast and brunch to the main meal and dessert. We’ve even got some fun gift ideas!

You guys are going to love this roundup of gluten-free Easter recipes. I mean, just look how darling these mini vegan chocolate nest cupcakes from Sarah Bakes Gluten-Free are.

So what do you eat on Easter Sunday?

Typically we start the day with the BEST gluten-free cinnamon rolls. They are ooey, gooey and so delicious that nobody knows they aren’t full of traditional flour.  If it were up to big daddy, we’d also have our fluffy gluten-free waffles. I feel that our gluten-free breakfast casserole is a better fit as it cuts the sweetness of the cinnamon rolls. 

Nobody is judging though, go crazy and make them all! I am sure nobody would mind…

Erin over at Meaningful Eats has a great recipe for gluten-free cinnamon rolls. Guess what? They even have a dairy-free and refined sugar-free option! Wholesome Yum created these paleo, sugar-free cinnamon rolls too.

Gluten-free hot cross buns and mini carrot cake bundts from Strength and Sunshine are sure to shine at your Easter breakfast. Natural fit foodie also has a hot cross bun recipe but hers is vegan if you need that.

Easter Desserts for Everyone

Top 8 free lemon bread with lemon glaze from Allergy Awesomeness would be a fantastic Easter dessert as would this gluten-free dairy-free decadent carrot cake from Allergy Free Alaska. 
This healthy no-bake berry cheesecake tart by Recipes to Nourish is another great option. Desserts aren’t the only gluten-free Easter recipes you need this year.

Dinner needs to be taken care of as well. So I bet you are asking yourself…

What should I bring to Easter dinner?

With this top 8 free German potato salad from Allergy Awesomeness you will be off to a great start. A fresh spring salad with blueberries, goat cheese and walnuts from Wholesome Yum will also go nicely with it. For your main dish, may I recommend garlic and herb crusted beef roast with red wine gravy from Allergy Free Alaska paired with pan fried brussels sprouts from Raia’s Recipes.

Or our chicken cordon bleu pot pie is a fantastic choice that is sure to wow with the carrot rosettes. Plus, the flavors totally say Easter. 

I love a good after school themed snack and these Easter snacks from Erin at Meaningful Eats couldn’t be cuter!

What are some great Easter gifts?

We have got some fun and festive little Easter gifts and treats for family, neighbors and friends. You are going to love these adorable lemon cookie nests from Fearless Dining or our Easter bunny baking baskets. They are a great gift for neighbors or friends!

Our Easter bunny pretzel bark, Chocolate bird nests from Lacy at Making it Milk-Free and Chocolate Easter nests from Whole New Mom are all fun things to make and give this Spring as well. 

Lastly, my friend Jules Shepherd of GF Jules is known for her amazing flour, but did you know she is one incredible baker too? How cute are these gluten-free Easter basket cupcakes?!If you love this recipe roundup, please let us know below. Consider leaving a comment, letting us know some other great Easter recipes or sharing on social media. We are so grateful for wonderful readers like YOU! 

And if you love this Easter roundup, you will also enjoy our other holiday roundup posts…

Gluten-Free Valentines Recipes

Halloween Mocktails

Gluten-Free Thanksgiving Recipes

The post Easter Recipes for Everyone (Gluten-Free Too!) appeared first on This Vivacious Life.

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Gluten-free pancakes that are light, fluffy and so full of flavor! They are going to be a new family favorite recipe whether you eat gluten-free or not… They are THAT good! Plus, they can be made in only 20 minutes. 

Gluten-Free Pancakes

These yummy breakfast cakes first appeared in the cookbook my mom and I wrote together, Gluten-Free on a Budget, a few years back. Since then, we have had so many people tell us they have never had better pancakes. Truly an honor for us and so exciting to now share them here with all of you!

You are going to love how fluffy these hotcakes are! They are just sweet enough to enjoy with a pat of butter or perfect with more sweetness like you can find in our buttermilk syrup we usually use on our oatmeal pancakes

Ok so we do use a few different gluten-free flours to get the perfect taste and texture in these gluten-free pancakes. I don’t want it to seem overwhelming though.

It really takes less than two minutes more than using one all-purpose gluten-free flour and the end result is SO much better. When you combine gluten-free flours in the proper proportions for each recipe, like we do in our gluten-free waffles or gluten-free cinnamon rolls, you get a truly incredible end product. 

Storing gluten-free flours

I buy individual flours and gluten-free baking products like brown rice flour, white rice flour, potato starch and xanthan gum on Amazon (you can find ALL our favorite gluten-free baking products HERE). I then store them separately in these airtight containers and label them. 

It is then so easy to just pull out the jars and measure and bake according to the recipe you are making. I always store nut and coconut flours as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible. 

Can you make this into gluten-free pancake mix?

You can absolutely make this into gluten-free pancake mix and store it in airtight containers. Simply combine all dry ingredients in an airtight container or mason jar and store at room temperature for up to 3 months on the shelf. 

If you would like to make and store them in gallon freezer bags, the mix will freeze for up to 1 year. You just need to pull it out of the fridge 30 minutes prior to assembling and you are good to go!

How to make gluten-free pancakes

In a stand mixer, combine all dry ingredients and mix well. Add melted butter, buttermilk, milk, and whisk in eggs. 
A little more milk can be added if needed, but the batter should be fairly thick. Heat a skillet or griddle to medium/high heat. Using an ice cream scoop, scoop batter onto the hot griddle. 

Use the back of the scoop to spread out the batter a little bit. Let the pancakes cook until the edges appear done and it is nicely browned. 

Flip the pancakes and cook on the other side. Avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness. 

Can you make these gluten-free pancakes dairy-free?

You can make these dairy-free by using a dairy-free butter alternative like Earth Balance sticks or coconut oil in place of butter. You will also need to replace the buttermilk with full-fat coconut milk and 1 T lemon juice.

Use the coconut milk in place of the other 1/4 C milk as well if you need it to thin the batter out. I don’t recommend almond milk as it doesn’t have as much of the fat you will need to make these great. 

How do you store them?

You can store made pancakes in an airtight container or ziploc bag for 2 days at room temperature. They will store for 3-4 days if you keep them in the refrigerator. 

Can gluten-free pancakes be frozen?

You can make up the pancakes, bring them to room temperature then store them in plastic freezer bags for up to 3 months. Simply open and remove the number of pancakes you want then heat them up in the microwave or in the toaster. 

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes…

BEST Gluten-Free Chocolate Chip Cookies

French Toast Bites

BEST Gluten-Free Waffles

Also, you can find over 100 delicious gluten-free recipes like this in our cookbook, Gluten-Free on a Budget. Even my mom’s coveted flaky pie crust recipe is even included! Get your copy HERE.

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Gluten-Free Pancakes (Fluffy Buttermilk)
  • Author: Chandice
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12-18 pancakes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American
Description

Gluten-free pancakes that are light, fluffy and so full of flavor! They are going to be a new family favorite recipe whether you eat gluten-free or not… They are THAT good! Plus, they can be made in only 20 minutes.

Ingredients

1/3 C almond flour

1/3 C brown rice flour

1/3 C tapioca starch

1/4 C sorghum flour

1 T coconut flour

2 T sugar

1/4 tsp. gelatin

1/2 tsp. xanthan gum

1/2 tsp. baking soda

2 T butter

1 C buttermilk

1/4 C milk

2 eggs

Instructions

In a stand mixer, combine all dry ingredients and mix well

Add melted butter, buttermilk, milk, and whisk in eggs

A little more milk can be added if needed, but the batter should be fairly thick

Heat a skillet or griddle to medium/high heat

Using an ice cream scoop, scoop batter onto the hot griddle

Use the back of the scoop to spread out the batter a little bit

Let the pancakes cook until the edges appear done and it is nicely browned

Flip the pancakes and cook on the other side

Avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness

Top with your favorite fruit and our buttermilk syrup

Notes

I buy individual flours and gluten-free baking products like brown rice flour, white rice flour, potato starch and xanthan gum on Amazon (you can find ALL our favorite gluten-free baking products HERE). I then store them separately in these airtight containers and label them. It is then so easy to just pull out the jars and measure and bake according to the recipe you are making. I always store nut and coconut flours as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible.

You can absolutely make this into gluten-free pancake mix and store it in airtight containers. Simply combine all dry ingredients in an airtight container or mason jar and store at room temperature for up to 3 months on the shelf. If you would like to make and store them in gallon freezer bags, the mix will freeze for up to 1 year. You just need to pull it out of the fridge 30 minutes prior to assembling and you are good to go!

You can make these dairy-free by using a dairy-free butter alternative like Earth Balance sticks or coconut oil in place of butter. You will also need to replace the buttermilk with full-fat coconut milk and 1 T lemon juice. Use the coconut milk in place of the other 1/4 C milk as well if you need it to thin the batter out. I don’t recommend almond milk as it doesn’t have as much of the fat you will need to make these great.

You can store made pancakes in an airtight container or ziploc bag for 2 days at room temperature. They will store for 3-4 days if you keep them in the refrigerator.

You can make up the pancakes, bring them to room temperature then store them in plastic freezer bags for up to 3 months. Simply open and remove the number of pancakes you want then heat them up in the microwave or in the toaster.

Keywords: gluten-free pancakes, gluten-free pancake mix, pancakes, fluffy pancakes

The post Gluten-Free Pancakes (Fluffy Buttermilk) appeared first on This Vivacious Life.

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This gluten-free breakfast casserole is full of flavor and is the perfect one pan dish. Plus, it couldn’t be easier to make. Every major breakfast we have usually includes this awesome dish!

Gluten-Free Breakfast Casserole

I love making this easy breakfast for my family anytime. However, we especially love to have it on Easter and Christmas mornings with our BEST gluten-free cinnamon rolls.

I especially love that it can be made the night before and stored in the refrigerator to bake up first thing in the morning.

You can also make these quick and easy banana egg oat pancakes from our friend Erin at Meaningful Eats for a sweet accompaniment.

Can you use a different breakfast meat in this recipe?

Yes, you can sub in ground turkey but be sure to flavor it with 1/4 tsp. sage and some salt and pepper. Canadian bacon or leftover ham also works great.

You could also sub in crispy chopped bacon. Go extra meaty and use both bacon and sausage!

Pro Tip: Add in veggies for more flavor and color! Red and green bell peppers are great as are canned diced peppers. I also like adding in chopped onion, mushrooms or even asparagus. 

Are store-bought hash browns are gluten-free?

While many store bought hash browns are gluten-free, it is important to always check. I’ve been surprised how any have wheat flour or other gluten ingredients in them.

Look for a brand that is labeled gluten-free and if you have celiac disease, make sure it wasn’t made in a facility where gluten was present.

How to make gluten-free breakfast casserole

Preheat the oven to 350 degrees. In a bowl whisk eggs, salt and pepper (as shown in photo 1).

Melt 2 T butter in the bottom of a 9×13 baking pan in the oven. Once melted, place hash browns into the pan (as shown in photo 2).

Top the hash browns with cooked sausage (as shown in photo 3). Pour egg mixture over hash browns and sausage (as shown in photo 4).

Top the gluten-free breakfast casserole with shredded cheese (as shown in photo 5) and bake for 45 minutes at 350 degrees (as shown in photo 6).

Can you make this ahead of time?

I love assembling this gluten-free breakfast casserole the night before especially on holidays. I then cover it with tinfoil and bake it the next morning as directed in the recipe.

Can it be frozen?

Yes, if you want to freeze the casserole and reheat it later. Simply prepare as normal and pre-bake the casserole for 30 minutes. Cool to room temperature and then cover tightly with aluminum foil. You can freeze it for 1-2 months.

When you are ready to enjoy, remove it from the freezer and reheat in a 350˚F oven for 1 hour with the foil on.

Uncover and bake for another 30 minutes until completely warmed through and the cheese is browned on top.

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great Breakfast recipes…

French Toast Bites

Gluten-Free Buttermilk Biscuits

BEST Gluten-Free Waffles

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Gluten-Free Breakfast Casserole
  • Author: Chandice
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9x13 pan
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
Description

This gluten-free breakfast casserole is full of flavor and is the perfect one pan breakfast. Plus, it couldn’t be easier to make!

Ingredients

1 lb. sausage, cooked and crumbled

10 large eggs

2 T melted butter

48 oz. of frozen gluten-free hash browns

2 C shredded cheese of your choice, I like sharp cheddar

1 tsp. salt

1/4 tsp. black pepper

Instructions

Preheat the oven to 350 degrees

Melt 2 T butter in the bottom of a 9×13 baking pan

Once melted, place hash browns into the pan

Top the hash browns with cooked sausage

In a bowl whisk eggs, salt and pepper

Pour over hash browns and sausage

Top with shredded cheese

Bake for 45 minutes at 350 degrees

Notes

You can sub in ground turkey but be sure to flavor it with 1/4 tsp. sage and some salt and pepper. Canadian bacon or leftover ham also works great. You could also sub in crispy chopped bacon. Go extra meaty and use both bacon and sausage!

Pro Tip: Red and green bell peppers are great as are canned diced peppers. I also like adding in chopped onion, mushrooms or even asparagus. 

While many store bought hash browns are gluten-free, it is important to always check. I’ve been surprised how any have wheat flour or other gluten ingredients in them. Look for a brand that is labeled gluten-free and if you have celiac disease, make sure it wasn’t made in a facility where gluten was present.

I love assembling this gluten-free breakfast casserole the night before especially on holidays. I then cover it with tinfoil and bake it the next morning as directed in the recipe.

If you want to freeze the casserole and reheat it later. Simply prepare as normal and pre-bake the casserole for 30 minutes. Cool to room temperature and then cover tightly with aluminum foil. You can freeze it for 1-2 months.

When you are ready to enjoy, remove it from the freezer and reheat in a 350˚F oven for 1 hour with the foil on. Uncover and bake for another 30 minutes until completely warmed through and the cheese is browned on top.

Keywords: gluten-free breakfast casserole, breakfast casserole, hash brown casserole

*This recipe was originally posted on June 20, 2013. I have updated the recipe slightly but otherwise, it is still our favorite breakfast casserole that we’ve been making for years.

The post Gluten-Free Breakfast Casserole appeared first on This Vivacious Life.

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This gluten-free tater tot casserole is a one pan meal that couldn’t be more comforting. It is the epitome of a family friendly weeknight meal that everyone will cheer for!

Where did tater tot casserole come from?

Wikipedia says that tater tot casserole originates and has remained popular in the upper midwest United States. Casseroles and hot dishes both usually contain a variety of meat, veggies and starch.

Casseroles are especially popular for larger families who need to make big quantities of food on a budget. Jim Bob Duggar says their casserole variation is one of his favorite meals!

My grandma Donna used to make her own variation of this dish that only had peas in it. I always loved it so much! I have made just a few changes since then but it is still equally delicious.

How do you make it?

This one pan meal couldn’t be easier to make or clean up. Simply start by putting some of the tater tot, cooked ground beef and vegetables together in 9×13 or deep 9×9 oven safe pan.
In a bowl or large (4 C) measuring cup, combine the cream of chicken soup, sour cream and spices. Stir it into the tots and veggies along with half of the cheese (or all if you are like me and don’t like it on top).

Top with more tater tots and sprinkle with the rest of the cheese if you love that gooey goodness. I usually forgo it but my family always appreciates when I add it on.

Are tater tots are gluten-free?

While many tater tots are gluten-free, it is important to always check. I’ve been surprised how any have wheat flour or other gluten ingredients in them.

Here are just a few that are gluten-free. As with anything, eat at your own discretion. If you have found any other brands, we’d love to hear about them in the comments below.

  • Ore Ida Golden Tater Tots
  • Cascadian Farms Spud Puppies (according to their twitter page: They don’t carry a gluten free claim, but there are no wheat allergens)
  • Lamb Weston Crispy Potato Puffs (not labeled but also no warning of shared facility or gluten ingredients on the label)

Pro Tip: For more flavor, take a few extra minutes to make our homemade gluten-free cream of chicken soup to use instead of store bought. You won’t regret it!Pro Tip: Double this recipe and put one pan in the freezer assembled and wrapped in tinfoil but not baked. You just saved yourself a night of cooking!

How else can I spice it up?

Give this classic gluten-free tater tot casserole some Mexican flair by adding in 1 T taco seasoning and 1/3 C salsa. Also, switch your cheese to pepper jack.

Can I freeze this gluten-free tater tot casserole?

It freezes so well! Assemble everything together then put foil over and freeze it. You would just need to pull it out of the freezer and let it sit at room temperature for 10 minutes before baking.

OR you can go ahead and bake it first then freeze. You will just need to warm it up before serving.

Print
Gluten-Free Tater Tot Casserole
  • Author: Chandice
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 9x13 pan
  • Category: Beef
  • Method: Oven
  • Cuisine: American
Description

This gluten-free tater tot casserole is a one pan meal that is easy to put together and even easier to clean up (because there won’t be anything left). It is the epitome of a family friendly meal that everyone will cheer for!

Ingredients

2 1/2 C ( or two 10 oz. cans) homemade gluten-free cream of chicken soup

1 C sour cream

2 tsp. seasoned salt

1/2 tsp. black pepper

1 C fresh or frozen peas

1 C fresh or frozen corn

1/2 C fresh or frozen diced carrots

1 lb. ground hamburger, cooked (leftovers from taco night work great here!)

1 C cheddar cheese, more for topping if you’d like

1 (32 oz.) bag of gluten-free tater tots, divided

Instructions

Preheat oven to 350 degrees

In a large 4 C measuring cup or bowl, combine the sour cream, cream of chicken soup, seasoned salt and pepper

In a 9×13 pan, combine vegetables, cooked beef, soup mixture, half the cheese (1/2 C) and half the tater tots

Top with remaining tater tots and the other 1/2 C cheese and bake at 350 degrees for 50 minutes

Notes

Give this classic gluten-free tater tot casserole some Mexican flair by adding in 1 T taco seasoning and 1/3 C salsa. Also, switch your cheese to pepper jack.

It freezes so well! Assemble everything together then put foil over and freeze it. You would just need to pull it out of the freezer and let it sit at room temperature for 10 minutes before baking.

Pro Tip: Double this recipe and put one pan in the freezer assembled and wrapped in tinfoil but not baked. You just saved yourself a night of cooking!

Pro Tip: For more flavor, take a few extra minutes to make our homemade gluten-free cream of chicken soup to use instead of store bought. You won’t regret it!

Keywords: tater tot casserole, gluten-free tater tot casserole, gluten-free casserole

This post was originally published March 14, 2014 with the photo below. I have updated the photos and the ingredients slightly but is the same classic recipe you love. 

 

The post Gluten-Free Tater Tot Casserole appeared first on This Vivacious Life.

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This gluten-free cream of chicken soup is delicious and comforting. It is great on it’s own or perfect for using in casseroles and other recipes!

Thank you to a2 Milk Company for sponsoring this post. All opinions are my own. 

What ingredients are in gluten-free cream of chicken soup?

This simple recipe requires few ingredients. Since we want the flavors to shine we use high quality milk like a2 brand.

We also used organic chicken broth, Real Salt and seasonings, real butter (I highly recommend Kerrygold), non-GMO cornstarch and fresh sage.

How do you make easy gluten-free cream of chicken soup?

Making this soup could not be more simple. You start by melting the butter in the chicken stock over medium heat.

Next, you mix up your milk and cornstarch with a whisk. Add in the herbs and salts here as well. 
Pro Tip: Be sure to mix the cornstarch entirely into the milk so there are no clumps. I like to do a good scrape on the bottom to make sure none got stuck there. Then, once the broth and butter are boiling, you will slowly pour in the milk, cornstarch and herb mixture to thicken the soup and add flavor.

Pro Tip: Don’t forget to constantly whisk the soup as you pour in the milk and cornstarch mixture to avoid clumps. 

How many cans of soup does this recipe make and does it freeze well?

This recipe makes 32 oz. which ends up being just over three cans of traditional 10 oz. cream of chicken soup.

Yes, you can absolutely freeze it! Just portion it out into snack sized ziplocks or small canning jars and pull them out whenever you need them.

The texture may be slightly different when unthawed but it still works fabulously in recipes like our tater tot casserole and gluten-free cheesy potatoes

Which canned soups are gluten-free?

There really aren’t too many store bought varieties of cream soups that are gluten-free. However, there are quite a few soups that are. We put together a whole list of gluten-free Progresso soups for you guys.

Although, I can tell you that Campbell’s cream of chicken soup is NOT gluten-free.

Can you make dairy-free cream of chicken soup?

Yes, you can use a dairy-free alternative milk for this recipe. However, it digesting lactose is an issue for you, I do recommend a2 milk.

A2 milk doesn’t have the A1 protein found in most other cows milk. The removal of this often makes it easier to digest as well.

The a2 Milk Company uses comprehensive her selection to choose cows that done produce A1 protein. The milk comes from local, family owned and sustainably owned US farms where cows are not treated with growth hormones rBST or antibiotics are used.

You can get a2 milk in four varieties including whole, reduced fat, chocolate and low-fat.

Can I use something different than cornstarch to thicken it?

While cornstarch is recommended thicken this soup, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch. I wouldn’t recommend coconut or almond flour as this will not thicken your soup.

If you don’t mind making this non-gluten-free, Pinch of Yum has a fun and easy take using traditional flour. 

What recipes can I use this soup in?

Instant Pot Creamy Italian Chicken

Chicken Cordon Bleu Pot Pie

Gluten-Free Green Bean Casserole 

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! See more of what we love on our Pinterest page

Print
Gluten-Free Cream of Chicken Soup
  • Author: Chandice
  • Prep Time: 2
  • Cook Time: 13
  • Total Time: 15
  • Yield: 4 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
Description

This gluten-free cream of chicken soup is delicious and comforting. It is great on it’s own or perfect for using in casseroles and other recipes!

Ingredients

3 C chicken broth

1 C milk

1/2 C butter

1/3 C cornstarch

1/8 tsp. black pepper

1/2 tsp. onion salt

1/2 tsp. garlic salt

1/4 tsp. turmeric

1 fresh sage leaf, chopped fine

Instructions

In a stockpot, heat chicken broth and butter over medium heat until just starting to boil

Meanwhile, in a measuring cup with a spout, whisk the cornstarch and milk

Add in the herbs, salt and pepper and whisk again

Gently pour milk mixture into broth while whisking soup briskly

Let the soup simmer until thickened, about 3-5 minutes

Serve hot with fresh parmesan and pumpkin seeds on top or use in your favorite casserole recipe

Notes

This soup is fantastic on it’s own and works great in casseroles! We use it in our gluten-free green bean casserole at Thanksgiving and our tater tot casserole and Instant Pot creamy Italian chicken the rest of the year.

You can absolutely freeze it. Just portion it out into snack sized ziplocks or small canning jars and pull them out whenever you need them.

You can use a dairy-free alternative milk for this recipe. However, it digesting lactose is an issue for you, I do recommend trying a2 milk.

While cornstarch is recommended thicken this soup, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch. I wouldn’t recommend coconut or almond flour as this will not thicken your soup.

Pro Tip: Be sure to mix the cornstarch entirely into the milk so there are no clumps. I like to do a good scrape on the bottom to make sure none got stuck there. 

Pro Tip: Don’t forget to constantly whisk the soup as you pour in the milk and cornstarch mixture to avoid clumps. 

Keywords: gluten-free cream of chicken soup, cream of chicken soup, gluten-free soup

The post Gluten-Free Cream of Chicken Soup appeared first on This Vivacious Life.

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Eat gluten-free in Napa and love every minute of it! From super fancy restaurants to more casual like eats, there is something delicious for everyone.

Thanks to Schar Gluten-Free, Enjoy Life Foods, Inn On Randolph and Canyon Bakehouse for sponsoring this trip. 

Where do you stay for the best gluten-free Napa experience?

We did a super fun gluten-free blogger retreat in Napa and it was amazing! We stayed at a dedicated gluten-free bed and breakfast, Inn on Randolph.

From the arrival to our room and this gorgeous gluten-free welcome plate to every subsequent meal, it was the perfect place to stay. The staff was so helpful and very accommodating to all of our needs.All meals they serve are made gluten-free. The great thing is that they are so delicious, even your non-GF guests will love everything. It was a nice touch that they had daily treats in the main house that are gluten-free too!

We enjoyed fresh fruit with a homemade gluten-free granola and from scratch rice pudding. Both were made with care by a talented chef who truly understands the needs of those with celiac disease.

Pro Tip: Be sure to call ahead to the Inn on Randolph to let them know your needs. They can also accommodate dairy-free and vegetarian in addition to gluten-free. You can also make special requests from menu items you’ve seen here. Some other great items that were made for us each morning included this delicious corn tortilla Mexican dish, homemade zucchini bread muffins and a fresh veggie egg scramble. They also made a delicious bread pudding using our sponsor, Canyon Bakehouse’s bread.

As you can see, we were all happy campers! Although, it’s more like glampers because of how pampered we were and how gorgeous everything was at Inn on Randolph. 

Where’s the best place to eat gluten-free in Napa, California?

The highlight of this trip for me was a dinner at French Laundry with my blogger bestie Erin of Meaningful Eats. It was hands down, the greatest food I have ever eaten.

Chef Tomas Keller created French Laundry and it has been awarded time and time again for the exquisite food and kitchen. Every little detail was perfection.

What’s on the menu at French Laundry?

This first item served or amuse bouche was my absolute favorite. It is their famous crisp cornet filled with a smoked salmon and creme fraiche.

They made it gluten-free for us using Chef Kellers Cup4Cup flour. Gruyere cheese Gougeres were also served on the side.

Many will enjoy different wines with each course, we chose to do non-alcoholic drinks. This Leitz Ein’s Zwei Zero was the absolutely best drink EVER!

We also enjoyed the famous “Oysters and Pearls.” Which is a Sabayon of pearl tapioca with Island Creek oysters and white sturgeon caviar. This dish was my favorite and truly unforgettable. 

Also on the menu for us was a nice Alaskan king crab a la plancha, duck, slow roasted beet salad, delicious fish, gluten-free cornbread and lots of fantastic desserts.

The best were the gluten-free donut holes and frozen cappuccino semifreddo. They were incredible! The caramel, macaroons, candied macadamia nuts and gluten-free shortbread cookies were great too.

How long does dinner at French Laundry take?

Our dinner took almost three and a half hours. I am sure for others it could go quicker but we wanted to truly take things slow and enjoy everything.

I’ve heard of others taking even longer, over four hours. Be sure to enjoy everything this wonderful restaurant has to offer. We finished the experience with herbal tea with fresh herbs from their own garden.

How much does it all cost?

Everything on the basic menu costs $350.00 per person. If you decide to upgrade with additional courses or drink alcoholic beverages, it will cost more. It can cost upwards of $1,000. 

What are some more affordable places to eat gluten-free in Napa?

Bouchon is another Thomas Keller restaurant but it is much, much more affordable than French Laundry. It is a great place to enjoy gluten-free Napa.

We loved the deviled egg appetizer, salad lyonnaise, gluten-free crackers and perfectly cooked scallops.  If you’d like something a bit more casual, C Casa is a dedicated gluten-free Mexican restaurant that will knock your socks off! They had the best nachos that were perfect for sharing.

I also loved their loaded tacos. The Dungeness crab and duck tacos were especially delicious.

What are the best wineries to visit for non-alcoholic drinks?

Domaine Carneros was absolutely gorgeous and they had three great non-alcoholic options. The Vignette wine country sodas came in Rose, Pinot Noir and Chardonnay varieties.

They were quite sweet but still a lovely option for those who don’t drink. Nothing compares to the Leitz non-alcoholic wine served at French Laundry though.

Mumm was also nice. They had the same Vignette sodas but only in two varieties and we did have to ask for glass wine cups as they wanted to serve them to us in plastic cups. We aren’t kids thank you.
Pro Tip: Make sure to call ahead to the wineries you visit to make sure there is a non-alcoholic option. Many of the ones we called didn’t have anything for us. One of our Napa gluten-free dinners was a charcuterie and cheeseboard at the Inn. It was nice to be able to sit back and relax in our jammies while enjoying some tasty treats from our sponsors.

We also made sure to pick up a variety of meats, cheeses and produce. Dried fruit and nuts were also great additions.

What else can I do while gluten-free in Napa?

I highly recommend a cooking class while visiting wine country. We had the great opportunity of getting in the kitchen with the wonderful folks at Cup4Cup

They taught us how to make delicious gluten-free pizzas and gave us a tour of their facility. We also enjoyed gluten-free pineapple upside down cake and the BEST bread using their wholesome mix. It was so soft!

You can use our Instant Pot pineapple upside down cake recipe and use their yellow gluten-free cake mix to recreate it for yourself at home.
I hope you enjoyed my journey through gluten-free Napa and our dinner at The French Laundry! We have also found great success doing gluten-free Disneyland and Legoland.

We’d love to hear where else you have had success eating gluten-free in the comments below. Also, be sure to follow us on Instagram for all our gluten-free travel!My friends who joined us on this trip have also written about their experience. Here are some to check out…

Gluten-Free Palate

Celiac and the Beast

GF Jules

Vegetarian Mamma

The post Gluten-Free Napa & French Laundry appeared first on This Vivacious Life.

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These truly are the BEST gluten-free cinnamon rolls! They are soft, fluffy and so full of ooey, gooey deliciousness. I promise you will never find a better gluten-free cinnamon roll out there!

You guys, my mom has done it; she has truly achieved the best gluten-free cinnamon rolls ever! While it’s hard to believe you could get a big, fluffy cinnamon roll like this gluten-free, it’s now possible.

What makes these the BEST gluten-free cinnamon rolls

The secret lies in the technique of making these special gluten-free cinnamon rolls. After many times of trial and error, we found that you just can’t get enough filling inside the rolls unless you first freeze the brown sugar and butter into a block.

It’s the same tried and true techniques that go into the BEST gluten-free crescent rolls you will ever have as well. They are so flaky and delicious! There is a bunch of rich, creamy butter grated onto the dough before rolling.

As with all good things, they take a bit more time and effort. I recommend making them for special occasions like Christmas morning and Easter. These are 110% worth the energy put into them.

Can I make them with gluten-free all-purpose flour?

I am going to put this in all caps so there is no misunderstanding…

IF YOU WANT THIS TRUE CINNAMON ROLL RESULT, YOU MUST NOT EXCHANGE OUT THE INGREDIENTS IN THE RECIPE FOR A GLUTEN-FREE FLOUR BLEND.

These measurements have been tested over and over (and over and over and over again) to get the cinnamon rolls just perfect.

How to make gluten-free cinnamon rolls

The day before, combine 1 lb butter, 2 C brown sugar and 4 T cinnamon in a stand mixer then shape into a block that can be frozen and grated. Freeze that block for at least 12 hours but it can be longer.

I like to line a square tupperware with plastic wrap before putting the mixture in so it pops out easily and the plastic can be peeled right off (shown in photos 3 and 4).

When you are ready to make the gluten-free cinnamon rolls, you will mix the dough together in your stand mixer and then place it on a large white rice floured piece of plastic wrap (shown in photo 1).

It will be sticky, that’s how it is supposed to be. Otherwise, you will have overly dry dough once you bake it.

Pro Tip: Spray your hands with non-stick cooking spray before removing the dough from the stand mixer. This will help keep your hands from sticking to the dough.

Next, you will lightly white rice flour the dough and roll it out into a rectangle shape about 18×24 inches (shown in photo 2). Next comes that ooey, gooey filling!

Remove your butter from the freezer and take off the plastic wrap if you used it. Begin grating the block over the rolled out rectangle of dough (shown below).

It takes some elbow grease but you can doooo iiiit! Make sure the grated butter is evenly distributed on the dough. It will be a large pile.

What a genius my mom is to come up with this method right? I mean, how else can you possibly get THAT much gooey filling in without it melting right out? It is an extra step, but it’s the key and totally worth it.

Starting at one end, roll the dough into a cylinder (shown in photos 5 and 6). As you go, tuck the edges in with your hands so it stays even. This will keep the dough from hanging out on the ends and gives you a pretty, even gluten-free cinnamon roll.

Slice the dough into 10 equally sized pieces (shown in photos 7 and 8). Round them out into nice circles with your hands (shown in photo 9). Place 6 in a greased 9×13 pan and 4 in a 8×8 pan (shown in photo 10).

Let rise for 1 hour on bread proof or at 100 degrees Fahrenheit. Once they have risen for an hour, bake them at 350 degrees for 22-24 minutes.

While the cinnamon rolls are baking, prepare the frosting. Simply whip the butter, softened cream cheese, vanilla and powdered sugar together until smooth and creamy.

Remove from rolls from the oven and frost what you plan to eat immediately. Save the remaining frosting for the next time you plan to eat a cinnamon roll so that you are able to warm it slightly first.

Pro tip: After frosting the cinnamon rolls, drizzle with the leftover brown sugar and butter sauce from the baking pan. This is, of course optional, but let me tell you, they make these gluten-free cinnamon rolls extra incredible!

What brand of individual gluten-free flours do you recommend?

I personally like Bob’s Red Mill sweet white rice, brown rice, tapioca starch, xanthan gum and arrowroot powder. They come in smaller, more budget friendly priced bags. They are also readily available at most grocery stores.

I also like Anthony’s brand of those same products on Amazon. He also has the potato starch that I use. Remember NOT to purchase potato flour, it is much heavier. You definitely want potato starch.

I recommend buying small bags of each individual flour until you know how much you will use in general gluten-free baking. Then you can purchase the flours you use more often in bulk.

Many of our best gluten-free baking recipes including these decadent peanut butter bars use multiple flours to get that perfect taste and texture.

As you all know my mom (Tana Besendorfer) is an incredibly talented baker. I can’t say enough about how talented my she is! Once you make these gluten-free cinnamon rolls just once, you will know exactly what I mean.

In our cookbook, Gluten-Free on a Budget, she created 70% of the recipes. This includes her famous flaky pie crust that can be rolled out and sliced into a lattice piecrust.

How do I store these gluten-free cinnamon rolls?

These rolls are fantastic right out of the oven nice and warm, but they are also good at room temperature the next day.

Once they have cooled, you can store them in an airtight container. They are good for up to 5 days at room temperature on the counter but are best within the first 3 days.

What other gluten-free goodies do you recommend I make next?

These Gluten-Free Raspberry Toaster Pastries are also incredible! Our big, Gluten-Free Buttermilk Biscuits have pockets of soft butter throughout and they are always a hit on our dinner table. My husband always asks for these Gluten-Free Belgian Waffles and he isn’t gluten-free, so I would say they are really good.

If you want another incredible baked good recipe, I highly suggest this cinnamon roll cake from my friend Chrystal at Gluten-Free Palate. My friend Michelle or My Gluten-Free Kitchen also has a great pull apart cinnamon rolls recipe also.

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! See more of what we love on our Pinterest page

Print
The BEST Gluten-Free Cinnamon Rolls
  • Author: Chandice Probst
  • Prep Time: 120 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 10 rolls
  • Category: Breads
  • Method: Oven
  • Cuisine: American
Description

You guys, my mom has done it; she has truly achieved the best gluten-free cinnamon rolls ever! While it’s hard to believe you could get a big, fluffy cinnamon roll like this gluten-free, it’s now possible.

Ingredients
  • 1 C brown rice flour
  • 1 C white sticky flour (sweet rice flour)
  • 1 C tapioca starch
  • 1 C potato starch
  • 1/2 C arrowroot powder
  • 3 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 C sugar, divided
  • 1 tsp. gelatin
  • 1 T yeast
  • 1 T sugar
  • 1 C warm milk (or 1 C water and 3 T buttermilk powder)
  • 2 eggs
  • 1 tsp. apple cider vinegar
  • 1/2 C coconut oil
  • 1/2 C butter
  • 2 T ground or milled chia
  • 1/2 C warm water
  • 1 lb butter
  • 2 C brown sugar
  • 4 T cinnamon

Frosting:

  • 2 (8 oz.) packages cream cheese, soft
  • 1/2 C butter, soft
  • 2 C powdered sugar
  • 1 tsp. gluten-free vanilla
Instructions
  1. The day before combine 1 lb butter, 2 C brown sugar and 4 T cinnamon well then shape into a block that can be frozen and grated
  2. Freeze that block for at least 12 hours but it can be longer
  3. Place 2 T milled chia and 1/2 C warm water in a cup, let soak 2 minutes
  4. Meanwhile, dissolve yeast and 1 T sugar in warm milk, let sit to proof
  5. Using a stand mixer with the paddle attachment, combine all flours, starches, xanthan gum, baking powder, salt, sugar and gelatin
  6. In another bowl, mix the soaked milled chia and yeast mixture together with eggs, coconut oil, butter and apple cider vinegar
  7. Slowly add that mixture to the flour mixture in stand and combine until well blended
  8. Roll the dough out to a rectangle shape about 18×24 inches on plastic wrap that is heavily sprinkled with white rice flour
  9. Grate the frozen butter brown sugar mixture onto the dough evenly, it will be a large pile
  10. Starting at one end, roll the dough into a cylinder and as you go, tuck the edges in with your hands so it stays even. This will keep from dough hanging out on the ends and gives you an even roll
  11. Slice into 10 equally sized pieces
  12. Round them out into nice circles with your hands
  13. Place 6 in a greased 9×13 pan and 4 in a 8×8 pan
  14. Let rise for 1 hour on bread proof or 100 degrees
  15. Bake at 350 degrees for 22-24 minutes
  16. Meanwhile, prepare the frosting by whipping the butter, softened cream cheese, vanilla and powdered sugar together until smooth and creamy
  17. Remove from oven and frost what you plan to eat immediately
Notes

IF YOU WANT THIS TRUE CINNAMON ROLL RESULT, YOU MUST NOT EXCHANGE OUT THE INGREDIENTS IN THE RECIPE FOR A GLUTEN-FREE FLOUR BLEND.

It is also important to note that while freezing the butter, brown sugar and cinnamon mixture is an extra step that take some prep, it gives you the most delicious gooey filling that you can’t get any other way. 

These freeze well in an airtight container for up to 3 months. To unthaw, let them sit at room temperature in the airtight container. When you are ready to eat them, warm them in the microwave for 45 seconds then spread cream cheese frosting on thick. 

You can also store them at room temperature in an airtight container for up to 5 days, although they are best within the first 3 days. 

Keywords: cinnamon rolls, gluten-free cinnamon rolls, fluffy cinnamon rolls

The post Gluten-Free Cinnamon Rolls (The BEST & Fluffiest!) appeared first on This Vivacious Life.

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