Gluten Free Half Brownie Half Cookie Cookies
4

I won’t call these brookies, and you can’t make me. They’re gluten free half-brownie half-cookie cookies. That’s much more elegant. Right? (!) Well, anyway, no one can argue that they’re … more »

Gluten Free Half Brownie Half Chocolate Chip Cookies

I won’t call these brookies, and you can’t make me. They’re gluten free half-brownie half-cookie cookies. That’s much more elegant. Right? (!) Well, anyway, no one can argue that they’re the perfect marriage of soft, pillowy gluten free chocolate with rich, chocolatey gluten free brownie. And I’m gonna show you how easy they are.

Gluten Free Half Brownie Half Chocolate Chip Cookies

Not only are these way faster to put together than you might imagine, but they’re gonna impress the pants off your friends and family. Really! The chocolate chip cookie ingredients are so much like the brownie ingredients … On purpose! To make these super easy! To prove it (and to help you recover from the long list of ingredients), I made a table with the ingredients, that are almost exactly the same for both halves. See? I proved it!

Gluten Free Half Brownie Half Chocolate Chip Cookies

Not too many chocolate chips, not too few. Not too much chocolate, not too little.

Gluten Free Half Brownie Half Chocolate Chip Cookies

Best enjoyed … with a tall glass of milk. By your favorite hand models (um, I mean children).

Prep time: 10 minutes       Cook time: 12 minutes       Yield: 3 dozen cookies
Ingredients

CHOCOLATE CHIP COOKIE HALF*
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

3 tablespoons (27 g) cornstarch

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 ounces semi-sweet chocolate chips

1/2 cup (100 g) granulated sugar

1/3 cup (73 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 teaspoons pure vanilla extract

2 eggs (120 g, out of shell) at room temperature, beaten

BROWNIE HALF*
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

3/4 cup (60 g) unsweetened cocoa powder (I used Hershey’s Special Dark unsweetened cocoa powder, but natural or Dutch-processed would work fine, too)

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 ounces semi-sweet chocolate chips

1/4 cup (50 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 tablespoons (28 g) neutral oil (such as vegetable or canola)

2 teaspoons pure vanilla extract

2 eggs (120 g, out of shell) at room temperature, beaten

*For a handy chart that lists all of these ingredients side-by-side, so you can assemble the two halves quickly, click here.

Directions
  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • First, make the chocolate chip cookie dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking soda and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, and toss with the chocolate chips, then set the chips aside. To the large bowl of dry ingredients, add the granulated sugar and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center and add the butter, vanilla and eggs, mixing to combine after each addition. The dough should be thick but soft. If your dough isn’t coming together properly, your butter and eggs most likely were too cold. Allow the dough to sit until the ingredients warm up, and then bring it together. Add the chocolate chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Cover the dough and place it in the refrigerator to chill until it is easier to handle (about 10 minutes).

  • Next, make the brownie dough. In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, and toss with the chocolate chips, then set the chips aside. To the large bowl of dry ingredients, add the granulated sugar and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center and add the butter, oil, vanilla and eggs, mixing to combine after each addition. The dough should be thick but soft. (Same deal with the proper ingredient temperature and the dough as in the chocolate chip cookie dough applies.) Add the chocolate chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Cover the dough and place it in the refrigerator to chill briefly until it is easier to handle (about 10 minutes).

  • Once the dough has chilled, divide both types of dough into mounds that are about 1 teaspoonful each (I used a #70 ice cream scoop to do this, and it was the perfect size). You should get about 36 mounds of each type of dough. If the dough becomes too sticky to handle, try placing the mounds in the freezer briefly. Pair 1 mound each of chocolate chip cookie dough with 1 mound of brownie dough, side by side. Roll together into a ball between your palms, press gently into a disk about 1/2-inch thick, and place on a prepared baking sheet. Repeat with the remaining mounds of dough, placing them about 1 1/2-inches apart on the prepared baking sheets.

  • Bake. Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes, or until set in the center and just beginning to brown on the underside of the chocolate chip cookie side (you won’t be able to detect the browning on the brownie side). Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? We have a Bread Revolution to carry on!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-half-brownie-half-cookie/
Subway-Style Gluten Free Sandwich Rolls
44

You know those super squishy, soft-crusted rolls from Subway? Well, I made gluten free sandwich rolls in just that style. They are maybe the softest sub rolls I have ever … more »

Subway-Style Gluten Free Sandwich Rolls

You know those super squishy, soft-crusted rolls from Subway? Well, I made gluten free sandwich rolls in just that style. They are maybe the softest sub rolls I have ever made (although the Hoagie Rolls from page 135 of Gluten-Free on a Shoestring Bakes Bread are still a big-time favorite of mine and I will make them again and again this summer, no doubt). Believe it or not, I’ve been working on this recipe for weeks. Who knows if they really do have ground up yoga mats in their sandwich bread or not (urban myth?), but Subway rolls are just so, so soft and (frankly) delicious in their own way. They’re not the super crusty artisan bread that I do know and love (hello No Rye Rye Bread (page 101) for the perfect reuben (page 263)!). But I do adore them for what they are. Other than the perfect balance of ingredients (of course!), the secret to the super soft crust of these gluten free sandwich rolls? Covering the warm rolls with a tea towel for 30 minutes right out of the oven. Steam heat!

Subway-Style Gluten Free Sandwich Rolls

Even though I finally settled on the perfect recipe for these rolls, I actually had something else planned to post today (I’m gonna be a brat and not tell you what it was, but I do love you still). And then? Then I woke up to the New York Times Dining Section today. They’re calling it “The Bread Issue.” I’m not gonna link to it because I’m too angry (don’t worry—I know the Times does not need my referral pageviews, but somehow, I just can’t … link). They wax poetic all about the glory of slow-fermented yeast breads, including all kinds of lovely tidbits about flours. But do they mention artisan-style gluten free bread at ALL?? I won’t keep you in mock-suspense. They do not. 

Subway-Style Gluten Free Sandwich Rolls

In fact, the only mention of gluten free (okay I haven’t read every single word of the whole section, but this is the only one I’ve found) is of the new “Wholesome Cup4Cup” all purpose gluten free flour blend (with ground flaxseed and rice bran—I’ll give it a try when it comes out and let you know what I think). But the real zinger? The quote that has me literally shaking as I type this? (Sorry for the drama but I’m actually being literal!): “With the addition of cream of tartar, egg whites and more xanthan gum, you can also use it in yeast baking, but don’t expect it to mimic wheat flour.” That’s what they said. THAT’S WHAT THEY SAID. They think that’s the best we can do! Oh my goodness please please please tell everyone you know that that is NOT the best we can do. Go forth and bake amazing gluten free bread. It’s a Revolution, and they don’t know! Tell them!!*

(*Too much?)

*ETA: There is one more mention of gluten-free bread in main article, Against The Grain, in today’s New York Times. My husband just pointed it out to me. It is: “You will not find a single piece of gluten-free anything here,” said Gadi Peleg, his [referring to Uri Scheft, of Breads Bakery in Manhattan]  business partner. “That’s a trend. We’re not in the trend business. (emphasis added)

Now I’m really really MAD!

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 4 6-inch rolls
Ingredients

3 1/2 cups (490 g) Gluten Free Bread Flour*, plus more for sprinkling

2 teaspoons (6 g) instant yeast

1/4 teaspoon cream of tartar

3 tablespoons (42 g) packed light brown sugar

1 teaspoon (6 g) kosher salt

1 1/4 cups + 2 tablespoons (11 ounces) warm milk (about 95°F)

4 tablespoons (56 g) unsalted butter, melted and cooled

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
Directions
  • In the bowl of your stand mixer, place the flour, instant yeast, cream of tartar and brown sugar, and use a handheld whisk to combine well (working out any lumps in the brown sugar). Add the salt and whisk again to combine well. Add the milk and butter, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. This is a lovely, smooth, enriched dough. It climbs up the dough hook during kneading but remains intact and smooth. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Preparing the dough for shaping. On baking day, line a large rimmed baking sheet with unbleached parchment paper, and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scraping the dough off the floured surface with a floured bench scraper, then folding it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

  • Shaping the rolls + the final rise. On a lightly floured surface, divide the dough into 4 equal pieces, each about 8 ounces. Working with one piece of dough at a time (covering the rest loosely with a moist tea towel to prevent it from drying out), pat into a rectangle about 1/2-inch thick and about 5-inches long. Fold the rectangle along the length from bottom to top, each fold halfway up the width of the rectangle. Fold the now smaller rectangle in half, each side just folded over one another. Roll the dough back and forth to seal the edges and to elongate it slightly until the dough is about 6-inches long. For a visual guide to shaping hoagie-style rolls such as these, please see this post from my trip to Minnesota (scroll down a bit). Place the shaped rolls about 2 inches apart on the prepared baking sheet, and dust lightly with flour to give the dough a “cloak” to rise into.  Cover the baking sheet with oiled plastic wrap (be sure to leave the dough room to rise under the plastic), and place in warm, draft-free location to rise only until about 1 1/2 times its original size (about 40 minutes). You don’t want a full doubling here.

  • Bake. As the dough is in its final rise, preheat your oven to 350°F. Once the dough has finished rising, uncover it, and slash each roll in 3 places with a lame or very sharp knife at a 45° angle, and about 1/2-inch deep (you want deep slashes). Place in the center of the preheated oven and bake for about 15 minutes, or until the dough is very puffy, just beginning to brown and a toothpick inserted in the center comes out clean (yup, really. the toothpick test is actually more useful here than an internal temperature test). Remove from the oven and immediately cover the entire baking sheet with a clean tea towel, tucking the ends of the towel under the baking sheet to create a loose seal. Allow the bread to cool for at least 30 minutes under the towel. This will soften the crust to the squishy, Subway-like texture we are looking for. Uncover, slice and serve with your favorite sandwich fillings.

  • Adapted from the recipe for Pretzel Rolls on page 153 of Gluten-Free on a Shoestring Bakes Bread. Subway-style sandwich roll concept from Bless This Mess, as selected by you from my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Thank you thank you thank you for playing such an important part in this, the Gluten Free Bread Revolution! Tell everyone about it!!

Recipe Available at: http://glutenfreeonashoestring.com/subway-style-gluten-free-sandwich-rolls/
Gluten Free Maple Butter Blondies
14

You know about my next gluten free cookbook after GFOAS Bakes Bread, right? Copycat recipes for all the name brand snack cakes, cookies, breakfast treats your family’s been missing now … more »

Gluten Free Maple Butter Blondies

You know about my next gluten free cookbook after GFOAS Bakes Bread, right? Copycat recipes for all the name brand snack cakes, cookies, breakfast treats your family’s been missing now that you’re baking gluten free. Woohoo! I’m gearing up for the photo shoot for that next book (in less than a month! *yikes* I’ll show you behind-the-scenes photos of it, if you’d like to see). So, you know, I’m kind of jittery. But even more than jittery, I’m in full-on copycat mode. If they can make it with gluten, I’m bound and determined to make it without. So when one lovely reader asked on Facebook if I would develop a recipe for Gluten Free Maple Butter Blondies in the style of the old Applebee’s blondies it sailed right to the top of the list.

Gluten Free Maple Butter Blondies

Well, actually, first I had to look it up. I’m so *ashamed* but the truth of it all is that I had never even heard of maple butter blondies. But it seems that it’s, like, a thing. Near as I can tell, they no longer serve it at Applebee’s (not that they ever served it gluten free), but it’s still a chain restaurant thing. Where have I been?!

Gluten Free Maple Butter Blondies

I thought of this as sort of a deconstructed butter pecan ice cream. But in the form of a thick, chewy blondie studded with pecans and white chocolate chips…

Gluten Free Maple Butter Blondies

… topped with a butterscotch sauce made with pure maple syrup (hello maple butter!), then a scoop of the best vanilla ice cream I have ever had (not to mention the easiest!), and more maple butter. ‘Cause why not. You can make each of the parts separately, and way ahead of time if you like. Each part on its own is pretty impressive. But put them all together, and no one will forget this dessert. Or you. They’ll be calling your name. And begging you for just … one … more… bite. Seriously, you guys have the BEST ideas!

Prep time: 20 minutes       Cook time: 45 to 55 minutes       Yield: 9 blondies
Ingredients

BLONDIES
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

4 ounces white chocolate chips

2 ounces chopped nuts (I used raw pecans)

1/2 cup (100 g) granulated sugar

1 1/4 cups (270 g) packed light brown sugar

1/2 cup + 2 tablespoons (140 g) unsalted butter, at room temperature

3 eggs (180 g, out of shells) at room temperature, beaten

1 tablespoon pure vanilla extract

MAPLE BUTTER*
1/4 cup (56 g) unsalted butter, chopped

1/2 cup (109 g) packed light brown sugar

1/2 cup (168 g) pure maple syrup

3/4 cup (6 fluid ounces) heavy whipping cream

Pure vanilla extract, to taste

Coarse salt, to taste

FOR SERVING
No-Machine 3-Ingredient Vanilla Ice Cream

*The maple butter can definitely be made even a few days ahead of time. Store it in a sealed container in the refrigerator. It will solidify. When you are ready to serve the sauce, uncover it and warm it in the microwave or in a water bath in a small saucepan on the stovetop over medium heat, stirring frequently until smooth.

Directions
  • Preheat your oven to 325°F. Grease and line an 8-inch x 8-inch (for thicker bars) or 9-inch x 9-inch (for thinner bars) baking pan, and set it aside.

  • First, make the blondies. In a large bowl, place the flour blend, xanthan gum, salt and baking soda, and whisk to combine well. Transfer a tablespoon of the dry ingredients to a small bowl, and add the white chocolate chips and chopped nuts to the small bowl. Toss to coat the chips and nuts in the dry ingredients, and set the small bowl aside. To the large bowl of dry ingredients, add the granulated sugar and packed light brown sugar, and whisk to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate chips and chopped nuts with the reserved dry ingredients, and mix until the pieces are evenly distributed throughout the dough. Transfer to the prepared baking pan, and spread into an even layer with wet fingers and/or a wet spatula.

  • Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out nearly clean, with just a few moist crumbs attached (about 35 minutes for the 9-inch x 9-inch pan, and about 45 minutes for the 8-inch x 8-inch pan). Remove from the oven, place the pan on a wire rack and allow the bars to cool in the pan until stable enough to move without cracking (about 20 minutes). Remove the bars from the pan, place on the wire rack and allow to cool completely before slicing into 9 equal pieces.

  • While the bars are cooling, make the maple butter. In a medium-size, heavy-bottom saucepan, place the chopped butter. Gather the remaining maple butter ingredients into small bowls, lined up right alongside the stovetop so that you can move quickly once we get going. Melt the butter over medium-low heat. Add the brown sugar, and stir until the mixture is wet and grainy. Add the maple syrup and continue to cook over medium-low heat, stirring occasionally, until the mixture begins to look smooth (about 3 minutes). Add the heavy whipping cream and switch to a whisk (a flat whisk is ideal for getting into all of the edges of the pan, but a balloon whisk will do just fine). Reduce the heat to low, and whisk constantly until the mixture is smooth (about 1 minute). Once the mixture is smooth, bring it to a simmer and continue to cook, whisking occasionally, for about another 5 minutes, or until it is slightly reduced and coats the back of a spoon. Remove from the heat, and taste the maple butter with a clean spoon. Add pure vanilla extract and coarse salt to taste.

  • To serve, place each blondie on a separate plate, drizzle with some of the warm maple butter sauce, top with a scoop of vanilla ice cream, and drizzle with more sauce. Moderation is not really the point here.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? Your support means everything to me!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-maple-butter-blondies/
Braided Stuffed Spinach and Pepperoni Gluten Free Pizza
8

It hasn’t made it onto the Gluten Free Bread FAQs, but another frequently asked bread question I get asked about Gluten Free on a Shoestring Bakes Bread is which bread … more »

Braided Stuffed Gluten Free Pizza

It hasn’t made it onto the Gluten Free Bread FAQs, but another frequently asked bread question I get asked about Gluten Free on a Shoestring Bakes Bread is which bread recipe I use the most. I’m not gonna tell you, oooooh they’re all my children I can’t possibly choose just one! I can totally choose just one. The recipe that I use the most, hands down, is the recipe for Thick-Crust Pizza Dough on page 187. I make it every single week at least once. In fact, I usually make 1 1/2 times the recipe so that I can stretch it out over 2 days. When I think I have nothing for dinner, and we’re totally in a rush, I always have some pizza dough in the refrigerator. And dinner … is served. I usually just roll the pizza into rounds, scatter some sauce and cheese, and serve it with a big salad. But lately, I’ve been stuffing and braiding that gluten free pizza dough. And it’s been pret-ty exciting.

Braided Stuffed Gluten Free Pizza

The first few times I made this braided and stuffed pizza, I made it with ground beef, broccoli and cheese (always lots and lots of cheese). And I made it into individual braids, one for each family member. I’ll be honest, though. Even though there was no complaining from the peanut gallery (hello! pizza doesn’t get complaints), I wasn’t thrilled with how dough-y the small braids had to be. I much prefer the single braid. The balance of dough to cheese to other fillings is much easier to strike.

In case you’ve never seen it, above is my Charlie Chaplin impression of silently shaping the pizza dough from the book. Oh, and you can absolutely still use the gluten free pizza dough from the blog; it just won’t be as easy to handle, but there are plenty of shaping instructions in that blog recipe so you’ll be fine. Now for the comprehensive step-by-step shaping instructions…

Step by Step Directions for Braided Stuffed Gluten Free Pizza

That’s my husband, Brian. The hand model. He was extremely proud of how he did, and you’ll be happy to know that he received very, very little instruction. And he still totally nailed it! Don’t you think?!

Braided Stuffed Gluten Free Pizza

Please know that this really is the easiest thing to pull together. Its ease just doesn’t translate that well into words. It’s much more intuitive in pictures, and unfortunately a bit wordy, well, in words. So stare at the lovely hand model in the pictures for a bit before you read through the recipe. And don’t skimp on the cheese, okay?

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 1 stuffed braided pizza
Ingredients

1 pound gluten free pizza dough (I used the recipe for Gluten Free Thick-Crust Pizza Dough from page 187 of GFOAS Bakes Bread; the older recipe for gluten free pizza dough here on the blog still works, too!)

3 ounces Asiago cheese (or another semi-hard cheese), grated

10 ounces mozzarella cheese, grated (plus more for sprinkling)

5 ounces fresh spinach, chopped

3 ounces pepperoni, thinly sliced

Egg wash (1 egg beaten with 1 tablespoon water)

Directions
  • Prepare the gluten free pizza dough according to the recipe instructions through the rise. Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.

  • Preparing the dough. If using the thick crust pizza dough from page 187 of GFOAS Bakes Bread, on a lightly floured surface, knead the dough until smoother as directed in  These General Shaping Tips. With well-floured hands and a well-floured rolling pin, pat and roll out about 1 pound of the dough (the entire recipe makes about 1 1/2 pounds) into a rectangle that is about 12-inches by 14-inches, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video embedded in the post above. If using this gluten free pizza crust, follow those directions for shaping, but do not divide the dough, and roll it into a  12-inch by 14-inch rectangle. Cover the rolled out dough loosely with a moist tea towel and allow it to rise slightly while you prepare the fillings as indicated in the recipe ingredients.

  • Assembling the braid. Once the toppings are prepared, uncover the dough. Using a sharp knife, pizza wheel or pastry wheel, cut a 3 1/2-inch x 1 1/2-inch rectangle out of each of the 4 corners of the dough rectangle. This will allow you to wrap the ends of the braid securely around the fillings. Position the dough rectangle so that one 12-inch side is facing your body as you work. Beginning about 1-inch from the top of each flap on the left and right-hand sides of the rectangle, cut 8 approximately 1-inch strips in those flaps. The fillings will all be placed in the center third of the rectangle, from the top to the bottom of the dough, as shown in the step-by-step photos above. First, scatter all of the grated Asiago cheese in an even layer down the center panel of the dough. Cover with an even layer of all of the chopped spinach, then 1/3 of the grated mozzarella cheese, followed by an even layer of the sliced pepperoni, and finally the remaining 2/3 of the grated mozzarella cheese. Pack down the fillings tightly by pressing down firmly. Starting at one end, pull the flap taught over the filling. Only the flaps on the ends will be pulled taut. The rest of the braid should be much looser, allowing room for expansion in the oven. Alternating sides, braid the 8 strips on each side of the rectangle over the filling, angling the strips slightly. Do not pull the strips taut. Stop braiding when you have reached the bottom two strips (one on each side) and the bottom flap. Pull the bottom flap taut up and over the bottom of the filling, and cover gently with the remaining two strips. Transfer the braid carefully to the prepared baking sheet.*

  • Brush the entire surface of the braid generously with the egg wash. Scatter the additional shredded mozzarella cheese on the top of the braid. Place in the center of the preheated oven and bake until golden brown all over (about 15 minutes). Remove from the oven, slice and serve immediately.

  • *Make ahead option: At this point, the stuffed braid can be covered and placed in the refrigerator for up to 24 hours. When you are ready to bake it, just remove it from the refrigerator, uncover it, and continue with the rest of the recipe as directed. I do not recommend freezing yeast dough, however, as it may kill the yeast. And you won’t know until it doesn’t rise in the oven upon baking.

  • Adapted from this SheKnows.com recipe, as selected by you on my Must Make Gluten Free Pinterest Board.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread!

Recipe Available at: http://glutenfreeonashoestring.com/braided-stuffed-gluten-free-pizza/
Gluten Free Easter Menu 2014
14

Right off the bat, you’ll notice that there are no main dishes on this, my 2014 Gluten Free Easter Menu. That’s because, well, this is really a baking blog. Every … more »

Right off the bat, you’ll notice that there are no main dishes on this, my 2014 Gluten Free Easter Menu. That’s because, well, this is really a baking blog. Every once in a while, someone gets *really* mad at me about that. Emotions can run really high on the Internet (why, I honestly have no idea)! But you and I both know that if I started posting a bunch of naturally gluten free cooking recipes, we’d all get pretty bored. Not to mention that some of you would get kind of mad at me for that. And anyway, there are tons of other resources for that (have you seen this brown sugar baked ham recipe from my friend Mel? It looks amazing). I want to give you back what you’re missing on a gluten free diet. When is nostalgic food more important than on a holiday like Easter? I’m gonna prove to you that, if they can make it with gluten, we can make it without. The sights, the smells, the tastes of holidays past? They’re still yours for the taking. So let’s get started, friends:

[If you've been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Gluten Free Easter Menu 2014

Here’s the 10¢ tour of these 8 Gluten Free Easter Recipes, with a little bit about what I love about each and why I think they should grace your Easter table (plus another set of links):

Gluten Free Texas Roadhouse-Style Rolls: I’m embarrassed to say that, when I first posted this recipe for what I can only describe as the best dinner rolls I have ever made (or, frankly, eaten), I didn’t really think about Easter. But I have you. And right away you told me. This belongs on every gluten free Easter table.

Gluten Free Hot Cross Buns: If Easter brings to mind one food, it’s these. My favorite hot cross buns recipe is on page 147 of GFOAS Bakes Bread. Or you can use the old recipe from the blog. It still works! Whatever you do, don’t forget the cardamom. It’s just … what makes the hot cross buns. Well, that, and the fact that there’s a cross on top. :/

Gluten Free Angel Biscuits: Can you hear the angels singing? I have posted more than just one biscuit recipe here on the blog, but I have honestly never seen you all get as excited about any others like you did about these. Is it because of the magic combination of baking powder, baking soda and yeast?! It’s darn near a religious experience, I tell ya.

Gluten Free Soft Frosted Cut-Out Sugar Cookies (in Easter shapes!): This recipe is an oldie but a goodie. This is basically my Gluten Free Lofthouse-Style Sugar Cookie recipe, but I gave the post a facelift with some new photos, including Easter cutout shapes. I get asked a lot if this dough can be cut out in all manner of shapes for all manner of occasions, so I figured I’d “show” rather than just “tell.”

Gluten Free Carrot Cake Cupcakes: I really did mean to test out this recipe for the very best carrot cake cupcakes you’ll ever have (so moist! so tender!) as an 8-inch or 9-inch round cake! I just haven’t done it yet. No excuses. Maybe you have? Tell us about it in the comments! For what it’s worth, even though muffins don’t always work as quick bread loaves (that loaf shape can be tricky in the baking department), cupcake recipes almost always work great as cakes (just increase the baking time, and watch it carefully), and vice versa.

Gluten Free Easter Chick Cupcakes: Have you ever made modeling chocolate? Maybe you didn’t know just how easy it is. Well, it’s really really (really) easy. And I think you should try it. It’s so easy to work with, you’ll be amazed. It holds together way easier than fondant does in these sort of shapes, and, well, it tastes, like, 100 times better.

Gluten Free Cinnamon Roll Sugar Cookies: These fancy, easy little sugar cookies, all dressed up like cinnamon rolls, are so much fun. It doesn’t hurt that they’re super impressive, but not a lot of work. Lots of bang, very little buck.

Gluten Free Lemon Pudding Cakes: Yesterday’s recipe for these light and airy, tangy little cakes-that-kind-of-taste-like-pudding just says spring. And spring says Easter. Follow me?

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? If you’re looking for the perfect recipe for Gluten Free Cinnamon Rolls for Easter morning, turn to page 166. :)

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-easter-menu-2014/
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