Gluten Free Rolls, Stuffing and Pumpkin Bread
My friend Caitlin and I had so much fun cooking gluten free for Thanksgiving. Here are the recipes we made and hope you enjoy them as much as we did!
Ingredients
Gluten Free Rolls:
1 2/3 cups water
1/3 cup powdered milk
1 tbsp yeast
3 eggs
1 tbsp apple cider vinegar
1/4 cup olive oil
1/4 cup honey
4 cup gluten free flour blend
Gluten Free Stuffing:
2 cups chopped celery
1 cup chopped onion
1 tbsp minced garlic
2 tbsp Italian seasoning
2 tbsp parsley
1 tbsp sage
1 tbsp thyme
6 cups chopped gluten free bread
2 cups vegetable stock
Salt and pepper to taste
Vegetable oil
Glutten Free Pumpkin Bread
3 eggs
1/2 cup coconut oil
1 tbsp vanilla
1 cup pumpkin puree
1/2 cup sugar
1 tsp salt
1 tbsp baking pwd
1 tsp baking soda
1 tbsp pumpkin pie spice
1 tsp cinnamon
2 cups gluten free flour blend
Instructions
1
To make the gluten free rolls: In a medium size mixing bowl, whisk the water, powdered milk, yeast, eggs, apple cider vinegar, olive oil and honey together. Let the mixture sit for 10 minutes.
2
Add the gluten free flour blend and mix together until combined. I use a “cup for cup” gluten free flour blend. You can use your favorite flour blend if you would like.
3
Once the dough is completely mixed, set aside for about 10 minutes. If needed, spray the top with vegetable spray to prevent it from drying out.
4
Spray a baking sheet with vegetable spray and shape 12-16 rolls onto the baking dish. If you want your rolls more golden, brush with an egg wash (1 egg, 1 tbsp water mixed together).
5
Bake the rolls for about 20 minutes or until they are golden and set.
6
Remove from the oven, cool and serve.
7
To make the gluten free stuffing: Heat a large sauté pan on the stove and add enough vegetable oil to lightly coat the bottom of the pan.
8
To the pan add the chopped celery, onion, mined garlic, Italian seasoning, parsley, sage and thyme. Sauté mixture for 2 minutes.
9
Add the chopped bread and mix to combine the herbs and spices into the bread.
10
Add the vegetable stock, cover the pan, reduce the heat to a simmer and simmer for 5 minutes.
11
Turn the heat off of the pan and let the pan sit for 10-15 minutes covered. When ready to serve, remove the lid, fluff with a fork, serve and enjoy.
12
To make the gluten free pumpkin bread: Preheat your oven to 350 degrees. Spray a bread pan with vegetable spray and set aside.
13
In a large mixing bowl, add the eggs, coconut oil, vanilla, pumpkin puree, sugar, salt, baking powder, soda, pumpkin pie spice and cinnamon. Mix everything together to combine.
14
Add the gluten free flour blend and mix everything together to combine.
15
Transfer the batter to the prepared bread pan and bake in your preheated oven for about 30 minutes or until fully cooked and a toothpick comes out clean.
16
Remove from the oven and let the pumpkin bread fully cool before removing it from the pan.
17
Once cooled, remove from the pan, cut and serve.
Tags:
Chef BryanCooking with Chef BryanGluten Free BakingGluten Free Pumpkin BreadGluten Free RollsGluten Free StuffingGluten Free Thanksgiving
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