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Thursday, May 26, 2016


Posted by Bryna Bear aka Gluten Free Baking Bear

     I love these rolls, they are so soft and delicious! They remind me of those potato rolls that used to be my favorite burger rolls.   I made a vegan batch by replacing eggs with flax eggs and these came out just as fluffy and tasty.
     I adapted this recipe from a wonderful recipe for GF Hawaiian rolls from Recreating Happiness’s blog.  The Hawaiian roll texture was so fluffy that I would not have believed they were GF if I had not made them myself.  I so missed this type of bread texture.  I decided to see if I could replace some of the ingredients to make dinner rolls as well as rolls for sandwiches, burgers and hot dogs.  Success!  The texture and taste were great.  If you make this recipe you must use the coconut flour, which is the secret ingredient that makes the rolls so fluffy.
     The batter is soft like a cake batter so it needs to rise in some sort of mold. I made them in a muffin tin to make dinner rolls and also in a canoe (Twinkie) pan to make hot dog rolls.  Next time I will use english muffin rings to make burger rolls.
     The batter is easy to whip up as there is no need to proof the yeast.  It takes an hour to rise but only about 10 minutes to bake, depending upon your oven.

Makes 12 Dinner Rolls


2 ¼ tsp. or 1 packet
Rapid Rise Yeast
1 cup
Tapioca Flour
¾ cup
Corn or Potato Starch
½ cup
Superfine White Rice Flour
¼ cup
Coconut Flour (secret ingredient that is necessary for fluffy rolls)
2 tsp.
Xanthan Gum
1 tsp.
Baking Powder
1 tsp.
Baking Soda
1 ¼ tsp.
Sea Salt

1 ¼ cup
Milk of choice.
For vegan or dairy free use a non dairy milk such as almond, rice, soy, hemp, etc.
¼ cup
Unsalted butter - melted
For dairy free or vegan use a mild tasting oil such as canola.
2 large
Eggs - room temperature (or warm up cold eggs by placing them in warm water)
For egg free or vegan use ¼ cup of water + 2 Tbs. of ground flax seeds.  Mix and let sit for a few minutes until it thickens.
1 Tbs.
Apple Cider Vinegar

1)     Grease and flour a muffin tin (for 12 muffins).  If using a canoe pan or english muffin rings on a baking sheet, grease and flour the canoe pan and/or baking sheet and rings.  Set aside.
Muffin tin greased and floured.
2)    In the bowl of a stand mixer or a large mixing bowl add the dry ingredients and mix with a whisk until well combined.
Dry ingredients mixed together in the bowl of a stand mixer.
3)    Add all the wet ingredients and beat well for about 2 minutes on medium speed with the stand mixer.  If doing it by hand keep stirring until the batter is smooth.  It will be like a cake batter.
Flax Eggs.

Adding wet ingredients to dry ones.

Vegan batter all mixed.  Note the flecks of flax eggs.

Egg batter all mixed.
4)    Portion out the batter evenly into the 12 cup muffin tin.  The batter should just meet the top of each cup.  I scooped out the batter and then used wet hands to smooth out the tops. Fill the canoe pan or english muffin rings to the tops as well.
Vegan batter. On left batter scooped into pan.
On right batter has been smoothed out with wet hands

Canoe pan with batter smoothed out.
5)    Place in a warm place to rise for an hour.
Vegan batter after rising.

Egg batter in canoe pan after rising.
6)    When there is 20 minutes of rising time left preheat the oven to 325℉.
7)    When the oven is preheated and the rolls have risen for an hour place the baking pans into the center of the oven to bake.  The rolls are done when the tops are browned.  In my oven, which is very accurate, it took 10 minutes. 
Hot dog rolls all done.

Vegan rolls all done.  I opened up one so you could see the fluffy inside.
8)    Let the rolls cool in the pan for 5 minutes and then take them out of the pans to cool completely on a rack.  You can serve these warm (not hot) too.  Very yummy!
Rolls cooling  completely on a rack.
9)    I prefer to warm them a little after the second day, but they stay moist and soft for several days.

Wednesday, May 4, 2016


Posted by Bryna Bear aka Gluten Free Baking Bear

     OMG! This pie tastes like a huge Reeses Peanut Butter Cup only healthier and with a creamy texture.  This dessert is easy to make and no baking is involved.
     I am always looking for recipes that are GF, Vegan and Soy Free so that I can make just one thing for everyone in my family when we get together.  For Passover this year I already had to make 4 different recipes just for the first course of GF matzo ball soup (vegan broth, chicken soup, vegan matzo balls with soy, and soy free matzo balls with eggs).  Then there were two recipes each for both the appetizer and the entrĂ©e. You get the gist and can understand why I only made one dessert to fit everyone’s dietary needs.
     I made a walnut and date crust because I did not want to bake.  The crust was pressed into the pan in a very thin layer.  It went really well with the filling in both taste and texture.  I think that a chocolate cookie crust would also go well with this recipe.
     To keep the filling soy free I used coconut cream from a can of coconut milk (full fat) and whipped it up before folding the peanut butter into it.  Very yummy. 
     The pie was a huge hit!  Everyone loved it.  I made it a few days ahead and froze it.  The tart thawed in the fridge while we were eating dinner.  It came out much flatter than I expected.  I wonder if I had served it fresh if it would have been fluffier and taller.  At any rate it tasted wonderful and this recipe is a definite keeper.

Makes one 8” tart

½ cup
¼ cup
Medjool Dates

1  13 ½ can
Coconut Milk - full fat
Kept in the fridge for several hours or overnight
1 cup
Creamy Natural Peanut Butter (only peanuts in it)
3-4 tbs
Evaporated Cane Juice Crystals Sugar - adjust amount  to taste.
¼ tsp
Xanthan Gum (optional)

¼ cup
Vegan Chocolate Chips

1)    Prepare an 8” spring form pan by lining the bottom with a cake cardboard.  If you do not have a special cake cardboard then cut a piece of corrugated cardboard to fit and completely cover it with aluminum foil before placing it in the bottom of the pan.  It would be wise to lightly oil the foil to prevent sticking.  It is not necessary to oil the cake board cardboard.  Set aside.
8" springform pan with cake cardboard on bottom.
2)    In a food processor add the walnuts and dates and pulse for 5 seconds at a time until the nuts are chopped fine and the mixture comes together.
Nuts and dates in the food processor.

Nuts and dates after running through the food processor.
3)    Empty the contents of the food processor bowl into the prepared pan and using wet fingers press the mixture evenly all over the bottom.
The nut date mixture pressed onto the bottom of the pan.
4)    In a bowl add the hardened parts of the can of coconut cream (use the liquid part for another purpose) and sugar (and xanthan gum if using) and beat on high with a hand mixer until fluffy.
The hard parts of the coconut milk in the bowl on the left
and the liquid part in the can.

The hard part of the coconut whipped using a hand mixer.
5)    Add the peanut butter and fold it into the coconut cream until well incorporated.
Folding the peanut butter into the whipped coconut.
6)    Pour the mixture over the crust in the springform pan.  Spread it out evenly with a spatula.
Putting the filling onto the crust.

The filling spread evenly over the crust.
7)    In the microwave or over warm water, melt the chocolate.  Drizzle all the chocolate over the top of the pie.  
Melted chocolate chips.

Melted chocolate drizzled all over the pie.
I used a spoon to drizzle the chocolate.
8)    It is best to let it firm up in the fridge before serving.  It can be frozen if you want to make it ahead.  Just thaw in the fridge for an hour before serving.
9)    Run a thin knife around the edges of the springform pan before loosening the ring so that the tart will not stick to the sides.  Transfer it, still on the cardboard, to a serving plate.  The cardboard makes it easy to transfer and protects the plate from knife cuts.  The pieces should serve easily if you use a cake server.