Gluten Free "LuRolls"

What are LuRolls? My Mother-in-law's AMAZING, melt in your mouth, make me gain 15 pounds cause I can't stop eating them, dinner rolls. Seriously, they are really that good. We are now almost 2 years into my Gluten free lifestyle and I had yet to attempt to make these for myself. That is uNtil I stumbled into a new flour mix, and tried it. Sweet success, they were so good and they didn't last long in our house. Everyone was eating them. I believe in sharing my recipes, especially the gluten free ones so here they are...

Shaylee's Favorite Gluten Free Flour mix
makes about 9 cups

• 4 cups brown rice flour 
• 2 cups white rice flour
• 2 cups potato starch
• 1/2 cup tapioca flour
• 1/2 cup Corn starch**
• 5 teaspoons xanthan gum 

Mix all the ingredients bowl,  Sift together using to really incorporate all of the flours.  Store in an airtight container.

**With a corn allergy, feel free to simply use an additional 1/2 cup tapioca starch.

Roll Recipe

1 1/2 c. Warm water

1/2 c. sugar

2 Tbls. yeast

Mix to dissolve-set aside

Warm: 1 1/4 c. milk & 1/2 c. butter

Mix milk mixture and yeast together with:

1 Tbls. salt

3 eggs

6-7 c. flour (6 1/2 cups was perfect)

Mix until smooth - let raise until double in size

Punch down, shape (I use tapioca flour when working with the dough), and let raise until doubled in size

Bake for 10 min. at 375'

Enjoy!!

Mexican Lasagne

So I found this recipe on Pinterest here. 

I liked the look of the original recipe, 

but being a working gal it needed to be simplified for time. 

Mexican Lasagne

(Shaylee's adaptation)

1 lb. Lean ground beef

1 jar of salsa

Corn Tortilla Shells

1 can of corn

1 can of black beans

2 cups of mexican blend cheese

Directions:

Pre-heat oven to 350 degrees. 

Prepare a 9x13in baking pan with non-stick spray.

Cook beef on stove top until throughly cooked, drain. 

Assembly:

Put some salsa in the bottom of the pan first then lay tortilla shells on it, (when putting the shells in I ripped some of them so that there were no gaps).  My layering went like this: tortillas, then beef, salsa, corn, beans & cheese. Repeat until your pan is filled. About 4 layers. Top with cheese. 

Bake for 30 minutes. 

Cauliflower Pizza Crust

Cauliflower, baked crust, finished product, we enjoyed ours with root beer. 

Cauliflower pizza Crust

1 head of cauliflower, stems removed & cut into 2-in florets

3 eggs

2c. Mozzarella Cheese

1 1/2 tsp. dried herbs (italian seasonings, oregano, thyme, rosemary.. anything you like really.)

A couple big pinches of salt

& your favorite pizza sauce and toppings

Directions:

Preheat oven to 450 degrees,  Prepare a rimmed baking pan, with non-stick spray, silicone liner or parchment paper. 

Boil or steam cauliflower until it is easily stabbed with a fork. Drain, I would also pat the cauliflower dry to. Puree cauliflower then add eggs, cheese & spices. Mix well.

Spread mixture in an even layer on the baking sheet.

Bake for 18-20 minutes, it's done when the edges are golden brown and the top has spots. 

Remove from oven. Add sauce and toppings and return to oven until toppings are heated through and cheese melted. 

My Gluten Free Life

labels at Fred Meyer

"Hi, my name is Shaylee. I am gluten intolerant, 

my last donut was 8 weeks ago"

The following are pictures of my adventures in gluten free baking.

This is my first gluten free fail. 

I was trying out different gluten free flours.

I have since discovered a flour mix that is excellent for baking, cookies at least.

Found here, but for your convenience I will include it here as well.

Gluten Free Flour Mix

Ingredients

• 1 C white rice flour
• 
  
• 1 C oat flour
• 
  
• 1 C coconut flour
• 
  
• 1 C tapioca flour/starch
• 
  
• 1/4 C cornstarch
• 
  
• 3 1/2 tsp. xantham gum

Instructions

• Combine all ingredients together and make sure they are mixed well. 
• 
  
• Store in an airtight container and use as flour in any baking recipe.

**my suggestions:  the 3 1/2 tsp of xantham gum is almost exactly what comes in the small packets you can buy @ Walmart, so its no use buying a larger amount. I sifted the flours together twice before I used it to bake.**

I recently made sugar cookies using this flour, they were great. You use this flour exactly as you would normal flour, but gluten free flour acts differently and bakes differently. So I let the dough "rest" in the freezer for 30 minutes before rolling it out, and I reduced the oven temperature and increased the baking time.

This is the best cake mix that I have used thus far, it wasn't dry or gritty like others I've sampled. The cupcakes that I made were  moist, and the texture was spongy and just a little more dense than "normal" cupcakes. Overall, deliciousness so I made cupcakes, decorated them and froze them to eat later.

And these are the cupcakes I made. 

We decorated them for a contest that Grandma Wiberg hosted. 

Shaylee's Rose cupcake- GF, also my first roses.

Joseph's John Deere cupcake- not GF, very original.

**Note: we don't have sweets often, most of my baking is holiday related or to give away**

Up next: Yummy gluten free foods we've had, with recipes!