Gluten Free New England Hot Dog Buns
8

When I was testing recipes for Gluten Free on a Shoestring Bakes Bread, I tried the USA Pans hot dog bun pan (link below in recipe). But since you already needed … more »

Gluten Free New England Hot Dog Buns

When I was testing recipes for Gluten Free on a Shoestring Bakes Bread, I tried the USA Pans hot dog bun pan (link below in recipe). But since you already needed some special ingredients to join the Gluten Free Bread Revolution, I decided on another method for making proper hot dog buns using the Soft Hamburger Bun dough recipe from page 139 of the book—no special pan needed. But I started getting questions (from you!) about gluten free New England Hot Dog Buns, and, well, I still have that special pan. So I got to work. And you know what? I’m really into them–and you can make the buns with any properly-sized rectangular pan!

Gluten Free New England Hot Dog Buns

The pans can be purchased on amazon.com (link below), but King Arthur Flour also sells it. And I think I’ve even seen it at Kohl’s. What makes the pan special is the molded wells along the bottom. But they do more than separate out 10 rolls (and yes, I tried shaping 10 rolls and then having them rise side-by-side—it wasn’t anything so special). I believe the highest and best use of the wells is to bake a rectangular-shaped bread in the pan and then use the valleys between each well to create a natural middle for each bun. Just read through the directions, and study the step-by-step photos. It’ll all come together.

Gluten Free New England Hot Dog Buns

You do have to be sure to bake the flat top as directed, too, or when you slice halfway through each bun, there won’t be enough structure on the bottom and the bun will split straight through (been there, unfortunately, done that!).

Gluten Free New England Hot Dog Buns

And be smart, like I wasn’t always (learn from my mistakes!)—serve these with the standard-size hot dogs. They fit perfectly in the center of the bun!

Prep time: 15 minutes       Cook time: 15 minutes       Yield: 9 hot dog buns
Ingredients

1 recipe Soft Gluten Free Hamburger Bun dough from GFOAS Bakes Bread (as reprinted here) or Gluten Free Texas Roadhouse-Style Roll dough

15-inch x 6-inch x 1.5-inch baking pan (like this USA Pans New England Hot Dog Pan) (affiliate link), or other similar-sized rectangular baking pan

2 tablespoons (28 g) unsalted butter, melted

9 cooked standard-size hot dogs, for serving (the extra-thick hot dogs are too thick for these buns)

Directions
  • Prepare the bread dough according to the recipe instructions. Whether you decide to work with the dough the same day as you make it or not, be sure to chill the dough before shaping.

  • On baking day, grease the baking pan well and set it aside. Remove the dough from the refrigerator and turn it out 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 buns + the final rise. Place a lightly oiled piece of unbleached parchment paper on top of a large portable cutting board, and place the dough on top of the paper. Sprinkle the top lightly with flour. Roll out the dough into a rectangle a bit smaller than the baking pan you are using (ideally, 14-inches x 5-inches). It should be about 3/4-inch thick. Invert the prepared baking pan on top of the dough to cover it, and quickly turn over the cutting board and baking pan together to invert the dough into the pan. Shake the pan back and forth a bit to distribute it evenly in the pan. Cover the baking pan with lightly oiled plastic wrap, and place in a warm, draft-free location until nearly doubled in size (about 1 1/2 hours). It should nearly reach the top of the baking pan.

  • Baking the buns. About 25 minutes before the buns have finished rising, preheat your oven to 350°F. Once the dough has finished rising, remove the plastic wrap, place the baking pan in the preheated oven, and bake for about 10 minutes.  Turn the heat down to 325°F, and remove the buns from the oven. The top of the dough will be relatively pale. Brush the top of the dough with the melted butter and invert the dough onto a parchment-lined baking sheet. Return the baking sheet to the oven and bake until the internal temperature of the buns reaches about 185° (another 3 to 5 minutes).

  • Slicing and serving the buns. Remove the bread from the oven and transfer it to a wire rack to cool completely. Once the bread is cool, place it on a cutting board, flat side down. With a bread knife, slice the bread into buns in the following manner. If using the USA Pans hot dog bun pan, the there will be 9 valleys in the dough. Each of these valleys will be the center of a bun. Slice the dough widthwise in 9 places, each halfway between two valleys (see photo). Then, slice off the ends that are making the two end buns too large on one side and slice each bun in the center about halfway down to create a space for a hot dog. If not using the USA Pans hot dog bun pan, slice the rectangle into 10 equal-sized buns. Then, slice each bun in the center about halfway down to create a space for a hot dog. Place a cooked hot dog in each bun, and serve.

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/gluten-free-new-england-hot-dog-buns/
Gluten Free Oatmeal Lace Cookies
22

Even after all these years of blogging (over 5!), and all these gluten free oatmeal cookies, I just can’t believe that I never shared a recipe for gluten free oatmeal … more »

Gluten Free Oatmeal Lace Cookies

Even after all these years of blogging (over 5!), and all these gluten free oatmeal cookies, I just can’t believe that I never shared a recipe for gluten free oatmeal lace cookies with you. Light, delicate and simple, they’re the perfect cookie to enjoy with a tall glass of iced tea on a hot summer day!

Gluten Free Oatmeal Lace Cookies

They’re so ridiculously simple, but like all of the simplest recipes, the right ingredients in the right proportions are key—and so is chilling the dough before you bake it. I have tried these cookies in every possible way, and I have only had true, repeatable success in this one particular way. I have made them both with and without all purpose gluten free flour (yes, you definitely need it!), with less butter and with more, with oat flour and without (definitely without!).

Gluten Free Oatmeal Lace Cookies

So if you’d like to play with the recipe, please feel free! But proceed with caution. :)

Prep time: 10 minutes       Cook time: 10 minutes       Yield: About 2 dozen cookies
Ingredients

2 cups (200 g) certified gluten free old-fashioned rolled oats

1/2 cup (70 g) all purpose gluten free flour (I used Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1 cup (200 g) granulated sugar

16 tablespoons (224 g) unsalted butter, at room temperature

1 1/2 teaspoons pure vanilla extract

1 egg (60 g, out of shell) at room temperature, beaten

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

  • In a large bowl, place the oats, flour, xanthan gum, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, vanilla and egg, mixing to combine after each addition. The dough will be quite soft. Place the dough by the heaping teaspoonful about 2-inches apart on the prepared baking sheets. Place in the refrigerator until the dough is firm (about 10 minutes—if you’re in a rush, use the freezer). Remove from the refrigerator and roll each mound of dough into a ball and flatten into a 1/2-inch disk, still 2-inches apart from one another.

  • Place in the center of the preheated oven and bake until the cookies are browned around the edges and set in the center (about 10 minutes). Allow to cool on the baking sheet until firm. It isn’t possible to move them when they first come out of the oven.

Love,
Me

 

P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Your support keeps the blog and books going!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-oatmeal-lace-cookies/
New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies
12

First, there came Gluten Free on a Shoestring Bakes Bread, which brought us gluten free bread flour. Then, there came lots of the bread recipes that we thought we’d never, … more »

New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies

First, there came Gluten Free on a Shoestring Bakes Bread, which brought us gluten free bread flour. Then, there came lots of the bread recipes that we thought we’d never, ever have again. We have real soft hamburger buns! We even have no-rye rye bread—and everything in between! So why not the famous New York Times chocolate chip cookies? Don’t mind if we do… Well, if we can have those cookies, then why can’t we have these cookies—gluten free oatmeal cookies that are crispy on the outside, soft on the inside and as big as big can be? We can!

New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies

I know it’s summer (at least if you’re reading this around when I’m writing it!). I know you don’t really want to turn on that ol’ oven of yours. But know what I also know? You’ll do it if you have the proper motivation. I present to you just that motivation.

New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies

If you’ve tried the more classic chocolate chip version of these cookies, a few words about the differences: they still need bread flour, but they don’t spread exactly the same way. I’ve tried these a million different ways (just ask my children and their friends, who ate every version without complaint!), and this is how they work best. Promise!

New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies

Just 15 minutes in the oven, and you’re rewarded with (apologies to my other favorite gluten free oatmeal cookie recipe) the very best gluten free oatmeal cookie you’ve ever had. And since you make the cookie dough ahead of time and allow it to chill in the refrigerator before baking, it’s downright convenient to make them at 6:00 am, before the heat of the day sets in. AmIright?!

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 9 5-inch cookies
Ingredients

1 cup (140 g) all purpose gluten free flour (I used my mock Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 1/4 cup (175 g) Gluten Free Bread Flour*

1 1/2 tablespoons (14 g) cornstarch

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

2 cups (200 g) certified gluten free old-fashioned rolled oats

3/4 cup (150 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

16 tablespoons (224 g) unsalted butter, at room temperature

1 egg (60 g) plus 1 egg yolk (30 g) at room temperature, beaten

1 teaspoon pure vanilla extract

10 ounces bittersweet chocolate disks

*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 a large bowl, place the all purpose flour, xanthan gum, bread flour, cornstarch, baking soda, baking powder, salt and whisk to combine well. Add the oats, granulated sugar and light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg, egg yolk, and vanilla, mixing to combine after each addition. The dough will be thick. Add the chocolate disks, and mix until they are evenly distributed throughout. Wrap the cookie dough tightly in plastic wrap and refrigerate, ideally for 24 to 72 hours.

  • On baking day, preheat your oven to 350°F. Line two large rimmed baking sheets with unbleached parchment paper. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), press them down into disks about 3/4-inch tall and place about 2 inches apart from one another on the prepared baking sheets. Place in the preheated oven and bake until golden brown all over but still soft toward the center (about 15 minutes). Allow to cool on the baking sheet for at least 10 minutes, or until set, before transferring to a wire rack to cool completely.

  • Adapted from my recipe for Gluten Free New York Times Chocolate Chip Cookies, which was adapted from the famous New York Times Chocolate Chip Cookie recipe.

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! Your support means the world to me.

Recipe Available at: http://glutenfreeonashoestring.com/new-york-times-style-gluten-free-oatmeal-chocolate-chip-cookies/
Gluten Free Chocolate Donut Holes
6

You already know that the Yeast-Raised Donut Dough from page 151 of GFOAS Bakes Bread makes the perfect Dunkin Donuts munchkin donut hole copycat. And nearly the minute I hit “publish” on that … more »

Gluten Free Chocolate Donut Holes

You already know that the Yeast-Raised Donut Dough from page 151 of GFOAS Bakes Bread makes the perfect Dunkin Donuts munchkin donut hole copycat. And nearly the minute I hit “publish” on that post, lots of you super smartypants readers asked if we couldn’t manage to make gluten free chocolate donut holes. Why did I think of that my-own-self? Thank goodness I have you. Because these chocolate donut holes are just like chocolate munchkins, except they’re better for two reasons: they’re gluten free so they’re safe for us to eat, and they’ve got a chocolate glaze.

Gluten Free Chocolate Donut Holes

If plain glazed chocolate donut holes are good, then clearly chocolate glazed chocolate donut holes are better.

Gluten Free Chocolate Donut Holes—Step by Step

These don’t take very long at all to make, and since they’re fried there’s no hot-oven-in-the-middle-of-the-summer problem (apologies to our friends in Australia :). Just be sure to read the recipe instructions all the way through at least one before starting out. The holes do something rather curious during frying: they become more pale in color before they brown. And, as always, when your oil is the proper temperature, deep-fried foods do not absorb much oil at all. The hot oil seals the outside of the donuts right away, allowing the inside to steam gently without absorbing any oil. Way better for you than shallow-frying!

Gluten Free Chocolate Donut Holes

Allow the glaze to set fully and it’ll almost crackle when you bite into these perfect bites of chocolatey goodness. All without breaking a sweat!

Prep time: 15 minutes       Cook time: 15 minutes       Yield: About 3 dozen donut holes
Ingredients

Donuts
3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling

6 tablespoons (30 g) unsweetened cocoa powder (preferably Dutch-processed, but natural will work, too)

1/4 teaspoon cream of tartar

3/4 cup (150 g) sugar

2 teaspoons (6 g) instant yeast

2 teaspoons (12 g) kosher salt

2 tablespoons (28 g) unsalted butter, at room temperature

2 tablespoons (28 g) neutral cooking oil (like canola)

1 cup (8 fluid ounces) milk, at room temperature

Oil, for frying (I used a combination of equal parts canola oil and Spectrum nonhydrogenated vegetable shortening)

Chocolate Glaze
2 cups  (230 g) confectioners’ sugar

1/2 cup (40 g) unsweetened cocoa powder (any kind)

1/4 cup (84 g) pure maple syrup

3 to 6 tablespoons lukewarm milk

*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
  • First, make the donut dough. Place the flour, cocoa powder, cream of tartar, sugar, and yeast in the bowl of a stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter, oil and milk, then attach the dough hook to the stand mixer, and mix on low speed until combined. Raise the mixer speed to medium and mix for about 5 minutes. The dough should be smooth and stretchy. 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, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 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.

  • Shape the dough and allow it to rise. Once the dough has undergone its first rise, turn it out onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold 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. Roll out the dough on a lightly floured surface into a rectangle about 1-inch thick, sprinkling very lightly with flour to prevent sticking. With a floured round cookie cutter about 1-inch in diameter, cut out rounds of dough and place each piece on a greased, parchment-lined baking sheet. Cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise for about 45 minutes, or until nearly doubled in size.

  • Fry the donut holes. As the dough is nearing the end of its rise, place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the raised donut holes a few at a time in the hot oil, taking care not to crowd the oil. Fry for about 2 minutes per side or until they are brown all over. When the donuts first begin to fry, they will become lighter in color, and then will brown. Remove them before they become very dark. As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.

  • While the donut holes are cooling, make the glaze. In a small bowl, place the confectioners’ sugar, cocoa powder, maple syrup and 3 tablespoons milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Immerse each cooled donut hole in the glaze and lift out with the tines of a fork or chocolate dipping tool, and return to the wire rack for any excess glaze to drip off. Allow the glaze to set at room temperature and serve immediately.

  • Adapted from the Yeast-Raised Donut Dough from page 151 of Gluten Free on a Shoestring Bakes Bread.

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? Thank you so much for your support!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-chocolate-donut-holes/
Gluten Free Fried Chicken KFC-Style
25

How to fry chicken is the sort of thing that anyone who has ever done it has a bunch of opinions about. This recipe for gluten free fried chicken KFC-style … more »

Gluten Free Fried Chicken KFC-Style

How to fry chicken is the sort of thing that anyone who has ever done it has a bunch of opinions about. This recipe for gluten free fried chicken KFC-style is all about the blend of 11 herbs and spices (plus a touch of sugar—it really goes a long way to making a truly delicious fried chicken!). And yes—you do have to use a basic gum-free gluten free flour blend. If you use an all purpose gluten free flour blend with xanthan gum, you’ll be very, very sorry with the gummy mess that you have on your hands (and on your chicken).

Gluten Free Fried Chicken KFC-Style

Before you get started on soaking the chicken and blending up the flours, herbs and spices, promise me you’ll read through the whole recipe at least once? It’s not very long and doesn’t have too many steps at all. But each ingredient and each step is there for good reason. I promise!

Gluten Free Fried Chicken KFC-Style

Allowing the flour blend and spices coating to soak into the chicken for about half an hour before frying really helps the coating stick to the skin, rather than slide right off in the frying oil.

Gluten Free Fried Chicken KFC-Style

Whether you’re spending the long holiday weekend at the beach (lucky you!) or in your own backyard (still lucky!), instead of barbecue try serving up some of this gluten free fried chicken. It’s amazing right out of the fryer, but some may say it’s even better piled into containers and eaten at room temperature (or cold!) the next day. Let the summer celebrations begin!

Prep time: 10 minutes       Cook time: 20 to 25 minutes       Yield: 8 to 10 pieces fried chicken
Ingredients

About 4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks)* 1 1/2 cups (12 fluid ounces) buttermilk 1 cup (224 g) plain yogurt (or you can use 1 cup buttermilk in place of the yogurt) 2 cups (280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!) 1 teaspoon freshly ground black pepper 1 1/2 teaspoons kosher salt 1 1/2 teaspoons smoked Spanish paprika 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 3 tablespoons (36 g) sugar Neutral oil, for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too) *F0r easier frying, and easier eating, try slicing each split chicken breast in half while it’s still on the bone. A large sharp knife and a swift motion will do the trick.

Directions
  • In a large, zip-top bag or large bowl, place the chicken parts, buttermilk and yogurt, and stir to coat the chicken parts fully. Squeeze out all of the air if using a zip-top bag before sealing the bag. If using a bowl, cover the bowl tightly with plastic wrap. Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours.

  • Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well. Pour all of the dry ingredients into a large, zip-top bag. Line a large rimmed baking sheet with parchment paper and set it aside. Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients, seal the bag and shake to coat the chicken parts fully. Remove the chicken from the dry ingredients and place on the prepared baking sheet. Allow the coated chicken to sit at room temperature for about 30 minutes to allow the dry ingredients to form a thick paste on the chicken. This will help the coating stick to the chicken during frying.

  • While the chicken is sitting, prepare the frying oil. Place about 3-inches of frying oil in a large, heavy-bottom pot or fryer. Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat. Bring the oil temperature to 350°F. Place the coated chicken parts in the hot oil, taking care not to crowd the oil. To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal. Fry until golden brown all over, about 7  minutes on each side. Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F (about 10 minutes more). Place the chicken on a wire rack placed over paper towels to drain and cool before serving.

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? Thank you so much for your support!

Recipe Available at: http://glutenfreeonashoestring.com/gluten-free-fried-chicken-kfc-style/
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