In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!
Now, I’d like to introduce my fourth guest and their new cookbook!
Makes about 4½ pounds of dough, enough for three recipes of the cinnamon buns below, or other treats from the book. The recipe is easily doubled or halved.
Volume (U.S.), flour packed into measuring cups
Mixture #1: Gluten-Free All-Purpose Flour (don’t use commercial flour mixtures, come to GFBreadIn5.com/GFmix
1 pound, 6½ ounces
Xanthan gum or ground psyllium husk
1 to 1½ tablespoons
0.6 to 0.9 ounce
17 to 25 grams
Milk, warmed (100°F or below)
1 pound, 2 ounces
Large eggs, lightly beaten
Unsalted butter, melted, plus butter for greasing the pan
1½ cups (3 sticks)
Pure vanilla extract
Egg wash (1 egg beaten with 1 tablespoon of water)
Mixing and storing the dough: Whisk together flour, cornstarch, xanthan gum (or psyllium), yeast, and salt in the bowl of a stand mixer, or in any 5-quart bowl, or any lidded (not airtight) food container.
Add the milk, eggs, honey, melted butter, and vanilla, and mix with a spoon or a heavy-duty stand mixer fitted with the paddle. Ingredients must be very well-mixed or buns will be dense.
Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.
Refrigerate in a lidded (not airtight) container and use over the next 5 days, the dough can be used as soon as it’s thoroughly chilled. Or freeze for up to 3 weeks in desired portions and thaw in the refrigerator overnight before use.
Enter for your chance to win: Share your favorite bread to eat (bagels, cinnamon-raisin bread, etc.) in the comments below.*
*The winner will be selected at random on Monday, January 5, 2014 and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
Dust the surface of the dough with rice flour and pull off a 1½- pound (small cantaloupe-sized) piece. Dust the piece with more flour and quickly shape it into a ball.
Press out the dough into a ¼-inch-thick rectangle. As you press out the dough, use enough flour to prevent it from sticking to the work surface.
Mix together the granulated sugar, brown sugar, cinnamon, and orange zest. Brush melted butter evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture over the butter. Starting with the long side, roll the dough into a log and pinch the seam closed.
Using a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces and arrange on a baking sheet lined with parchment paper, so that the swirled cut edge is facing upward and they are at least 2 inches apart. Cover loosely and allow to rest for 1 hour.
Fifteen minutes before baking, preheat the oven to 350°F.
Bake the buns for about 30 minutes, or until golden brown and set in the middle.
While the buns are baking, prepare the cream cheese icing by mixing all the ingredients in a bowl. Spread the icing over the buns after they come out of the oven.