What is the food you miss the most since going gluten free? For me, it would be cinnamon rolls, and I know that I am not alone.
Continue reading “Friday Finds: Lorraine’s Gluten Free Cinnamon Rolls”
What is the food you miss the most since going gluten free? For me, it would be cinnamon rolls, and I know that I am not alone.
Continue reading “Friday Finds: Lorraine’s Gluten Free Cinnamon Rolls”
Buttermilk is a game-changer in baking. It simply does some magical chemistry during the baking process to break down gluten and produce a tender crumb. Although we’re not concerned about breaking down gluten since we’re gluten free here, buttermilk can still be used for a few reasons. First buttermilk adds a pleasant tang to baked goods. It’s a truly unique flavor. In this recipe, I find it to be subtle but detectable. Second, it also creates a wonderful texture and crumb even in gluten free baked goods.
Buttermilk sold in stores typically is not a byproduct of the butter making process. Instead, cultures (the good bacteria guys) are added to milk. When allowed to ferment, this creates a thick liquid and that notable tang. Buttermilk is incredibly versatile and can be used to make biscuits, pancakes, marinades, and dressings.
I hope that you love this little cake as much as I do. It’s the perfect cake to accompany a cup of tea or to include on a luncheon menu. It’s also a guilt free breakfast option. Sweetened with coconut sugar, the sweetness is subtle and offers just enough to satisfy but not enough to make you feel guilty!
I’ve also added cinnamon to the recipe. The blueberries, buttermilk, and cinnamon work really well together. It’s a bit of an unexpected flavor, but unexpected in a great way. You can certainly eat this cake plain, but I really love adding a dollop of whipped cream to the top along with a sprinkle of crunchy granola.
Enjoy!
1/4 cup softened butter, I used salted butter
2 eggs
1 teaspoon pure vanilla extract
1 & 1/4 cups cultured buttermilk (room temperature)
1/2 cup coconut sugar
2 cups gluten free flour with xanthan gum (I used Bob’s 1 to 1 gluten free flour)
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup fresh blueberries
Garnish (optional)
powdered sugar
whipped cream
granola
Perfectly crisp on the outside; soft and chewy on the inside. These Gluten Free Oatmeal Raisin Cookies are egg free and amazing in every bite.
Continue reading “Gluten Free Oatmeal Raisin Cookies (Egg Free)”
Soft and chewy on the inside and full of cinnamon sugar goodness, these Gluten Free Snickerdoodles are a delicious classic that you must try!
Everything that you love about apple crisp and cheesecake rolled into one delicious gluten free dessert!