These gluten-free buns won’t disintegrate before you finish eating your burger. Before you bake them, decide whether you really care if they’re perfectly round (do you use pre-made patties??). If roundness is vital, hurry to your gourmet or hardware store for some English muffin rings – or something else that will help the rising buns retain their shape. Tuna cans will work, if you want your sandwiches slider-size and if you can remove the tops and bottoms from the cans.
Obviously, this batch turned out amusingly non-circular.
This recipe is adapted from Bette Hagman’s excellent reference-and-recipe book, The Gluten-Free Gourmet Bakes Bread. I still haven’t been able to improve on Bette’s pizza crust recipe, which is why you haven’t seen it on Comfortable Comfort Foods.
Maple-Pecan Cinnamon Rolls Gluten-free, very low lactose, FODMAP friendly Decadent comfort food—nobody’s going to believe these are gluten-free. They’re yeasty and gooey, full of cinnamon veins that let you pull them apart. A special request for Christmas morning inspired me … Continue reading →
These lovely rolls can be clear-wrapped and decorated with ribbons or sprigs of Christmas greenery, then sliced into cookies. Like all gluten-free baked goods, they age more rapidly than conventional products—so freeze or use them within 2-3 days.
Comfortable Comfort Foods Recipe Hack: Ginger Cat Cookies
This recipe hacks “Rice Flour Sugar Cookies” You’ll want a cat-shaped cookie cutter on hand. Or if you’d rather be traditional, a gingerbread-man cookie cutter will work. Follow the recipe for “Rice Flour Sugar Cookies,” with these additions:
Note: I’ve found that it works well to let the dough rest about 45 minutes, covered and refrigerated. Bring it back out to the counter for 15 minutes before rolling. This gives the rice flours time to absorb moisture, so there’s almost no grittiness in the cookies.
I sprinkled my Ginger Cats with red sugar and used cake-decorating confetti for eyes.
Essential Guide to Managing Celiac Disease and Related Conditions
Joseph A. Murray, M.D.
(Also mentioned: article in 11/3/2014 issue of The New Yorker magazine.)
Mayo Clinic keeps publishing books that are helpful without either dumbing down or getting too technical. I confess I bought this one out of curiosity, wondering whether the low-FODMAP diet is getting well enough known to appear in new books on related topics.
Sure enough, FODMAPs are listed in the index and discussed under a heading “Is It Something Else?” This book really is about coping with Celiac Disease more than the “related conditions” mentioned in the subtitle—naturally! Dr. Murray is president of the North American Society for the Study of Celiac Disease and has studied wheat genetics, so he definitely knows the topic.
We FODMAPers really are going mainstream, though. That article in The New Yorker (“A Reporter at Large: Against the Grain: Should you go gluten-free?” by Michael Specter) spends a full page on the topic, describing the 2011 Monash University research that turned up the FODMAP complication, describing it as a spinoff from research into the gluten/celiac connection. Dr. Murray’s research is mentioned here too, and he too seems convinced that FODMAPs are important—as important as gluten, or rather, more important. Specter’s conclusion, after interviewing Dr. Murray: “In fact, FODMAPs seem more likely than gluten to cause widespread intestinal distress, since bacteria regularly ferment carbohydrates but ferment protein less regularly….”
If you’re a new FODMAPer, I hope that’s encouraging. A lot of people who give up wheat are feeling better these days.
I have to confess. As soon as I could reintroduce small amounts of brown rice flour, I headed for the pre-packaged bread mixes. I love freshly baked bread. Even after freezing, it’s better than pre-baked. Still, I spend so much kitchen time preparing things other folks take for granted (gluten-free, lactose-free, FODMAP friendly!) that I’m willing to take the occasional shortcut if the product is tasty, healthy, and keeps well.
This bread mix is all three. The one-pound package produces a golden-white loaf that is tender and uniform in texture and freezes well after slicing. I wish it had more of a rich, whole-grain texture and color, but very few baked goods that aren’t honey-sweetened seem to manage that dark brown chewiness I loved about whole wheat bread. This makes good toast, breadcrumbs for meatballs or sausage, and is excellent for stuffing a chicken or turkey.
Contains brown rice flour, sorghum flour, tapioca flour, arrowroot flour, rice milk powder, evaporated cane juice [why can’t they just write “sugar”?], millet flour, salt, xanthan gum, and a yeast packet. You add 1 egg, 3 egg whites, ¼ cup oil, water. Prep time: 40 minutes, plus baking time of 70 minutes.