Saturday, February 21, 2015

Cinnamon Rolls (Gluten & Dairy Free)




Ingredients:


  • 2 cups of gluten free flour (I prefer to use a pancake or banana bread mix, or all purpose gluten free flour)
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 Tablespoon sugar
  • 1/2 tsp cream of tartar (you can find this in the spice section of your grocery store)
  • 1/2 cup shortening
  • 3/4 cup vanilla almond milk
  • 1 egg
  • 1 tsp vanilla

Mix dry ingredients together. In a separate bowl mix wet ingredients together. Then, mix them all together! Roll out the dough into a square-ish shape. Spread cooking oil or melted soy butter onto the flattened dough. Sprinkle brown sugar and cinnamon evenly onto of the dough. Taking one edge, roll the dough like you roll up a yoga mat. You should have before you, a cylinder of yummy, uncooked, goodness. Cut the cylinder into 2 inch sections. Place each roll closely together in a glass pan. Bake at 400 F for 15 minutes. or until cooked!

For the icing, mix powdered sugar together with almond milk (vanilla flavour) until you get your desired consistency. A little almond milk goes a long way when mixed with powdered sugar!

Enjoy!

Thursday, January 29, 2015

Pumpkin Pie Filling (Gluten & Dairy Free)




I know it's after the holidays, and you might be thinking "why would I want to make pumpkin pie now??"  *Grabs face* My friend, why wouldn't you want to make pumpkin pie now?? Especially if it's gluten and dairy free and tastes fabulous?? (I have witnesses who are willing testify to the tastiness of this recipe). I've modified a recipe my aunt gave me years ago to make it gluten & dairy free. 

For the gluten/dairy free crust recipe, click here.

Pumpkin Filling:
  • 1 can of pumpkin filling: Be sure to check the label as some brands have wheat crumbs! Here's the brand I use: 
  • 1 cup sugar
  • 2 Tablespoons pancake syrup
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sale
  • 1 cup of vanilla almond milk
  • Mix ingredients together. Pour in gluten/dairy free pie crust. Bake for 45 minutes at 350 F (or until no longer runny).  
Be sure to play around with the spices to get the consistency you desire! You can also add more pancake syrup for a sweeter flavour if you find the filling to be too pumkin-y. Enjoy!

Tuesday, January 27, 2015

Pie Crust (Gluten & Dairy Free)




It's SO easy to make a gluten free/dairy free pie crust. This is all you have to do: (This recipe will make two pies.)


  • 2 cups flour: I'm not so great with mixing gluten free flours together to the get the correct consistency. If you are, go for it! Personally, I like to use the gluten free banana bread mix from the Bulk Barn (Canadian Store) as my flour. You could use any gluten free flour mix from your local grocery store. Just make sure it's also dairy free (sometimes flours have skim milk powder or whey in them.)
  • 1 tsp salt
  • 3/4 cup shortening
  • 4-8 spoons of ice water
  • Mix it all together, form it into ball, roll it out with a rolling pin. Use a spatula and a flipper to get it into the pie pan and mold it into the pan with your thumb! If you can't get it all in one flip (sometimes the gluten free flour is a little more crumbly), just pick it up with the flipper in sections and mold it together with your thumbs. 

I love to use this with apple pie and pumpkin pie fillings. Everyone who's eaten this can't believe it's gluten free! Enjoy!


*This recipe is originally from the back of the crisco shortening box, and I have modified it to make it gluten & dairy free!

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