Gluten Free Cinnamon Raisin Bagels

 

 

 

 

 


Gluten Free Cinnamon Raisin Bagels
 
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Gluten Free Cinnamon Raisin Bagels
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 4 cups Cup4Cup Multipurpose Flour - gluten free
  • 1¾ cups warm water, about 110 degrees F.
  • 2¾ teaspoons Red Star Active Dry Yeast - gluten free
  • 2 teaspoons salt
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • ¾ cup Sun Maid Raisins - gluten free
  • 3 tablespoons granulated sugar
  • 1 teaspoon McCormick Ground Cinnamon - gluten free
  • 1 tablespoon brown sugar
  • 1 egg white
  • 1 tablespoon water
  • WATER BATH:
  • 8 cups water
  • ¼ cup raw honey - gluten free
Instructions
  1. In a medium bowl, combine warm water and yeast, let it sit for 5 minutes.
  2. In a large bowl of a stand mixer with a dough hook attached, combine flour, salt and brown sugar on medium speed. Slowly drizzle water and yeast mixture and vanilla. Mix for about 8 minutes adding the raisins at the last minute.
  3. Mix granulated sugar and cinnamon in a small bowl.
  4. Sprinkle sugar cinnamon on a dry surface. Shape the dough into a ball by hand and roll over the sugar cinnamon. Knead the dough to pick up all the cinnamon and sugar.
  5. Grease a large bowl and place the dough turning to coat all sides. Cover with plastic wrap and let it sit for 1½ hours until doubled in size.
  6. Line 2 large baking pans with parchment paper.
  7. Combine the water and honey in a large pot and let it boil.
  8. Whisk the egg white and 1 tablespoon water in a small bowl.
  9. Place a wire rack over another pan.
  10. Preheat oven to 425 degrees F.
  11. Gently punch the dough to remove air bubbles and place on a lightly floured surface. Section the dough into 8 equal parts and form into balls. Make a hole in the middle about 1½ inch diameter. Boil the bagels 2 to 3 pieces at a time for about 2 minutes per side then transfer them to the wire rack. Brush with egg wash and place them to the baking pan with parchment paper. Continue until done then bake for 20 to 23 minutes. Best when serve warm. Yum!

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Gluten Free Chocolate Belgian Waffles

 

 

 

 


Gluten Free Chocolate Belgian Waffles
 
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Gluten Free Chocolate Belgian Waffles
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 cups Bob's Red Mill 1 to1 Baking Flour - gluten free
  • 2 teaspoons Clabber Girl Baking Soda - gluten free
  • 3 large eggs, separated
  • ¼ cup organic butter, melted
  • ½ cup Hershey's Cocoa 100% Cacao Natural Unsweetened - gluten free
  • 2¼ cups organic whole milk
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • Domino Confectioners Sugar - gluten free
  • 100% maple syrup - gluten free
Instructions
  1. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. In a separate bowl, whisk together the milk, egg yolks and melted butter. Make a well in the middle and add the milk mixture. Stir to blend the ingredients. Using an electric beater, beat the egg whites on high until foamy about 3 minutes then add to the flour mixture.
  2. Preheat a waffle maker.
  3. Scoop enough batter to cover the waffle maker and flip to cook. When the green button lights up it's ready. Transfer to a plate and continue with the rest of the batter.
  4. Serve with maple syrup and fresh fruits. Yummy!

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Gluten Free Cinnamon Rolls

 

 

 

 

 

Gluten Free Cinnamon Rolls
 
Prep time
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Gluten Free Cinnamon Rolls
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • ROLLS:
  • 3½ cups Cup4Cup Multipurpose Flour - gluten free
  • ⅓ cup granulated sugar
  • 4½ teaspoons Red Star Active Dry Yeast - gluten free
  • 1 cup whole milk
  • ¼ cup or ½ stick organic butter, room temperature
  • 1 egg
  • 1 teaspoon salt
  • more butter for greasing the pan
  • FILLING:
  • ½ cup granulated sugar
  • 2 teaspoons McCormick Ground Cinnamon - gluten free
  • ¼ cup organic butter, room temperature
  • ½ cup Sun Maid Natural California Raisins, optional - gluten free
  • GLAZE:
  • 1 cup Domino Confectioners' sugar - gluten free
  • 1 tablespoon butter, room temperature
  • 1 teaspoon McCormick Vanilla Extract - gluten free
  • 2 tablespoon milk
Instructions
  1. Butter a 13 x 9 inches baking pan.
  2. In a large bowl, combine 2 cups flour, salt, yeast and ⅓ cup sugar. Mix well.
  3. In a small pot, heat milk until 120 degrees F. on an instant thermometer. Slowly add the milk, ¼ cup butter and the egg to the flour. Use a handheld electric beater and beat on low for about 1 minute. Add the remaining flour ½ cup at a time and mix using a spatula.
  4. Sprinkle flour on a working surface and knead the dough for about 5 minutes. Butter a large bowl and place the dough and turn the dough to grease all sides. Cover the bowl with plastic wrap and let it sit for 1½ hours until the dough doubled in size.
  5. Preheat oven to 350 degrees F.
  6. Sprinkle some flour on a working surface and flatten the dough into 10 x 15 inch rectangle using a rolling pin. Spread ¼ cup butter over the dough leaving about ½ inch along the edges. Sprinkle the cinnamon sugar mixture and raisins. Gently roll the dough from the 15 inches side. Pinch the edges to seal the seam. Cut into 1½ inch pieces about 12 rolls. Arrange the rolls on the baking pan. Bake for 30 minutes.
  7. In a bowl, whisk together the powdered sugar, vanilla, butter and milk.
  8. Drizzle glaze while cinnamon rolls are warm. Serve

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Gluten Free Breakfast Burrito

 

 

 

 

 

5.0 from 1 reviews
Gluten Free Breakfast Burrito
 
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Gluten Free Breakfast Burrito
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
Instructions
  1. Combine the tomatoes, red onions, jalapeno, cilantro in a medium bowl and season with salt and pepper. Set aside.
  2. Cook the sausage on medium heat about few minutes and set aside.
  3. In a nonstick pan, add a splash of olive oil and cook the eggs scrambled style and season with salt and pepper. Transfer to a plate.
  4. Heat a large cast iron pan over medium heat and heat the tortillas about 30 to 1 minute per side and stack them on a plate.
  5. Assemble the burritos, top tortillas with 2 to3 tablespoons of sausage, scrambled eggs, pico degallo, cheese and sour cream. Roll it up. Continue with the rest of the tortillas. Serve

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Gluten Free Breakfast Burrito Recipe

 

 

 

 

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Gluten Free Breakfast Burrito Recipe
 
Prep time
Cook time
Total time
 
Gluten Free Breakfast Burrito Recipe
Author:
Recipe type: Breakfast
Cuisine: Mexican
Serves: 4
Ingredients
  • Mission White Corn Tortillas Super Soft - gluten free
  • La Victoria Salsa Brava Hot Sauce - gluten free
  • 5 strips Applegate Bacon - gluten free
  • Daisy Sour Cream - gluten free
  • 6 large eggs
  • 2 green onions, sliced
  • 1 serrano or jalapeno pepper, sliced
  • ¼ cup fresh cilantro, chopped
  • ½ cup cheddar cheese, grated
  • 1 medium tomato, diced
  • salt and pepper
  • olive oil
Instructions
  1. Cook the bacon until crispy and chopped into small pieces.
  2. In a large bowl, lightly beat eggs and season with salt and pepper. Heat a nonstick pan over medium low heat then add a splash of olive oil. Cook the eggs scrambled style and set aside.
  3. Heat a cast iron pan to medium high heat. Heat the tortillas for about 1 minute per side and stack them on a plate.
  4. Top tortillas with scrambled eggs, tomatoes, bacon, cilantro, green onions, serrano peppers, cheese. Serve with hot sauce and sour cream. Serve

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