Monday, January 26, 2015

Dairy Free Banana Pudding

Here's the continuation of the wanted-banana-pudding-but-didn't-have-wafers saga. Part 2, if you will. 

Vanilla Pudding
(Adapted from good Ol' Betty Crocker)

1/3 cup sugar
2 Tbsp Arrowroot Powder (or potato starch)
1/2 tsp salt
2 1/2 cups dairy free milk (we use Original Coconut Milk)
1 tsp real vanilla
2 egg yolks
2 Tbsp butter 

In a medium saucepan, whisk sugar, arrowroot powder, and salt together. Over medium heat, whisk in milk. Stirring periodically bring up to a boil, allow to boil and thicken for about 1-2 minutes. 

I always separate my egg yolks into the milk measuring cup to make this next part easy. Pour about 1/3-1/2 of the hot mixture into the yolks, whisking constantly so the eggs don't scramble--aka tempering the yolks. Add this back to the pan and allow to come back up to a boil again for one minute. Add the vanilla and butter, stirring until butter is melted in. Remove from heat.

Pour into a large bowl, cover well with plastic wrap and refrigerate. I do this overnight because if not someone (my husband, cough cough) will eat it. 

In the morning:

Banana Pudding

1 recipe Vanilla Pudding
2 large, ripe bananas, sliced
1/2 container So Delicious Coconut Whipped Topping (thawed in your fridge)

I was ghetto and just sliced into the whipped topping, cutting it in half, and let it thaw on top of the pudding over night (putting the remainder back in the deep freeze to hoard for later). Anywho, gently fold the whipped topping into your pudding.  Then mix in your bananas (you can do this trifle-style, but who has time for that nonsense). I like to do this first thing in the morning so it can get nice and banana-like to serve at dinner. You could add the bananas when the pudding is still hot, you may just break them up a bit adding the whipped topping in.  

I then pushed as many vanilla wafers down the side and put a whole bunch on top. We like lots. 

There you are! I know it seems like a ton of steps but it's all easy stuff and the taste is wonderful.

Gluten Free Vanilla Wafers

So I wanted to make banana pudding this weekend. Which snowballed into this. They're not gorgeous because I had no interest in taking the time to locate a piping bag. That's just too much for me. But they're really tasty! 

Gluten Free Vanilla Wafers
(Adapted from here)

1/2 cup of butter
1/2 tsp salt
1/2 cup sugar 
1/4 cup brown sugar
1 egg
1 tsp real vanilla
1 tsp baking powder
1 tsp Xanthan gum

Beat butter, salt and sugars together until creamed. Beat in your egg (I just used a yolk since my boys are allergic to the whites) and vanilla. 

Soft your dry ingredients together and add into your wet. Beat for a few minutes to make sure it's combined. Allow to sit for about 15-30 minutes.

Preheat oven to 325°.  Line a baking sheet with parchment paper. I added the whole recipe to one ziplock sandwich bag and snipped a corner off. I then "piped" out quarter sized dollops onto the baking sheet, leaving a good distance between since they will spread a bit. Bake for 10-15 minutes until edges are turning golden. Remove from oven and aloe to cool on wire racks. 

Makes a TON. But they won't last long.  They're way too easy just to pop into your mouth as you pass by the cooling racks. 

Wednesday, January 14, 2015

Gluten Free, Dairy Free Cinnamon Sweet Rolls

So I love Pioneer Woman Ree. She's great and funny and I want to be her best friend.  Her recipes are really easy to convert because she doesn't use a lot of weird ingredients I guess.  She lives in the south.  All problems can be solved with butter or cornbread. Or barbeque.  Life is good. Anywho, if you've ever had her sweet rolls oh my word.  They're work but they make a billion, so it's a little less annoying.  I made a full recipe 2 years ago and ended up with 7 pans.  Seven.  

We ate them all.  Yikes.

I have had pretty good luck lately adapting recipes and I can totally blame Caitlin for making them last weekend and making me want them so bad.  So I ventured out and they came out fantastic.  First time out.  So I'll probably never get them that good again.  But that's how it goes.  Anywho, since I'm not a food blogger and just a recipe adapter-sharer here is what I did to make hers good but allergy friendly.  Bare with me, reference her photos for a guide, and take the sticky plundge.  

Gluten Free, Dairy Free Cinnamon Sweet Rolls

Adapted from Pioneer Woman Ree Drummond

Dough
2 cups dairy-free milk (we use coconut milk around here)
1/2 cup sugar
1/2 cup olive oil (not extra virgin, you can use another type but we stick to olive oil here for corn-free)
1 tsp (heaping) Xanthan gum
1 Tbsp (heaping) psyllium husk powder
1 package of yeast (or 2 1/4 tsp)
1/2 cup millet or sorghum flour
1/2 tsp (heaping) baking powder
1/2 tsp baking soda
1 tsp salt

Filling
1 stick of unsalted butter
1/4 cup of sugar
1/2 cup of fair trade, organic brown sugar (trust me, this stuff really does taste way better.  It's worth it)
2 Tbsp ground cinnamon

Icing
1 cup fair trade, organic powdered sugar (sifted)--for a corn free recipe
dairy free milk
1 tsp good vanilla

Scald the milk, sugar, and olive oil over medium heat--do not let it boil.  Remove from the heat and allow to cool to medium-warmish (she says 45 minutes. I'm not that patient, I gave it like 5-10).  

Add the gluten free flour, xanthan gum, and psyllium husk powder to your mixer and mix to combine.  Slowly pour in the milk mixture on low; once combined add yeast and mix.  Cover and let rest for about an hour.

Add the millet, baking powder, baking soda, and salt to the mixture.  Mix on medium for about 6 minutes until it is moving fluidly; it will still be sticky, very sticky--just like all gluten free breads it will not seem right but trust me it is.  

I have a giant silpat that I roll cookies and everything out on, which was awesome for containing my mess but your regular counter works fine.  Just make sure it's clean.  Pouring a generous amount (I used 1/2 to 3/4 cup) of flour on your "rolling" surface, seriously do NOT skimp (if you feel like you have too much, you're just right), dump your dough out of the bowl.  Using a wet hand--I just repeatedly dip my hand into water I've poured into my dirty dough bowl--spread your dough out until it's even and about 1/4" thick.  

Melt your butter and pour the whole stick over your giant rectangle, spreading it evenly.  Sprinkle both sugars and cinnamon all over the bread, I ended up using my already dirty hand to make sure it was all well mixed (Lloyd did the sprinkling).  Using a knife, you should get 12-14 rolls out of this rectangle--so depending on the size of your rectangle you do the cutting, then roll your dough right up.  You'll see I wasn't kidding about the amount of flour.  Place each one in a baking dish--I used two pie plates for this round.  

If you want to freeze them--stop here, wrap well, and freeze.  This is also where I stop to refrigerate if you want to make them a day ahead. I let mine sit for 30 minutes to a full hour at room temp while my oven did a really good preheat to 375 degrees F.  This is important for gluten free breads I've learned, they take a really long time to absorb oils and liquid. Bake for 18-25 minutes, it'll depend on the size of your rolls and your oven.  They'll be starting to brown on top.  Remove from your oven, smell the wonderful scent.

Mix up your 'icing', I add the milk slowly to achieve a good consistency.  You don't want it too thick or runny, so go with your gut and start slowly with the milk.  Pour it over the hot, delectable rolls.  Try not to eat the whole pan.  

And believe it or not this is half her recipe.  Eek! But really, if you're going to take the time might as well make a bunch and freeze them.  It really does make sense for the time/effort it takes, but it was easier to type up the 1/2 recipe I did today.  

Gluten Free Flour Blend

I've tried a bunch now and I keep using this one, so I'm publishing it separately to make it easier for when I post recipes that have worked well for me.  If you need it, here you go.

Gluten Free Flour Blend

6 cups of Brown Rice Flour
2 cups of Potato Starch
1 cup of Tapioca Starch