gluten free cooking and baking

[DreadPirate]

chocolate frosting


1 stick of butter

3 cups powdered sugar

1 cup baking cocoa

milk


dump the butter, sugar, and cocoa in a large bowl. start mixing together on low with electric egg beaters. slowly add in milk a little at a time until yo get the consistency you like. i like it a little lighter and creamier, so i add a little more milk. i also beat it on high once it is combined and getting creamy so it gets whipped and fluffier

Try folding in Cream cheese that has been folded in with fresh whip cream .... Love you all good to see many friends

[hunybee]

Try folding in Cream cheese that has been folded in with fresh whip cream .... Love you all good to see many friends

DREADPIRATE!!!!!!!

how are you?! how is buttercup?!


SO good to see you!!!

[Limner]

DREADPIRATE!!!!!!!

how are you?! how is buttercup?!


SO good to see you!!!

YUP!!!! Been wondering about you two, too!

[Avandris]

Gluten free stuffed breadsticks.

Original recipe used cheese sticks or hot dogs for the centers, but we stuff them with whatever we have in the fridge. BBQ chicken is a fantastic, pizza type fillings and even leftover curry is fantastic.

Ingredients

4 1/4 cups (595 g) Gluten-Free Bread Flour,* plus more for sprinkling ( I use a blend of home ground oat flour, rice flour, sorghum flour along with tapioca starch, potato starch and xanthum gum)

2 teaspoons (6 g) instant yeast
2 tablespoons (24 g) sugar
2 teaspoons (12 g) kosher salt
6 tablespoons (84 g) unsalted butter, at room temperature
1 1/4 cups plus 2 tablespoons (11 fluid ounces, weighed) warm water (about 95°F)
Directions

• First make the bread dough. Place the flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter and water, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticks, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
  
• Line a rimmed baking sheet with unbleached parchment paper and set it aside. Turn the dough onto a lightly floured surface. Knead until smooth as described in These General Shaping Tips. If you have never shaped this new gluten free bread dough before, please read those instructions carefully in the recipe instructions and watch the shaping videos in the link provided. Divide the dough into 10 pieces of equal size (each about 4 ounces). With each piece (covering the other pieces with a moist tea towel when you’re not working with them), pat into a rectangle about 1/2 inch thick, and about 6 inches long. Place a cheese stick (or hot dog) lengthwise on the dough, and press gently into the dough. Roll the dough tightly over the cheese stick and press the seam to seal, making sure to cinch the ends. Roll the dough back and forth on the lightly floured surface to seal the edges well, and to elongate it slightly until the dough is about 7 inches long. Place the, shaped and stuffed breadsticks on the prepared baking sheet, about 2 inches apart from one another.
  
• Once all of the breadsticks are shaped, cover the baking sheet with oiled plastic wrap and set in a warm, draft-free location to rise until the breadsticks are nearly doubled in size (about 1 1/2 hours, depending upon the environment). About 25 minutes before the dough has finished rising, remove the plastic and preheat your oven to 375°F.
  
• Once the breadsticks have finished rising, remove the plastic, place the baking sheet in the center of the preheated oven and bake for 10 minutes, or until the rolls are very lightly golden brown all over. You can brush the rolls with melted butter and sprinkle lightly with kosher salt in the last few minutes of baking, if you like. Serve immediately. Any leftover breadsticks should be wrapped well and frozen as soon as they are cool. Defrost in the toaster oven before serving.