First of all, I really do have to apologize for my long and unexpected absence from the BFGF blog. Apparently grad school is kind of time consuming…who knew? As mid-semester assignments, my program portfolio, and final projects piled up, I really did not have a moment to come here and post about any of the delicious things I was making! But earlier this month I graduated with my Master of Library & Information Science, and I am finally done with school!!!
Now that I am done with my degree, I have been spending a lot of time relaxing, working through my mile-long “To Read” list, and baking. Mr. Budget Friendly got me a stand mixer for my birthday in April, and I can’t even begin to tell you how excited I am to use it to make gluten-free bread. Since I got it, I have been using it at least once a week, so expect to see lots of yummy bread recipes coming your way soon.
I am also working on putting together my own personal cookbook of tried and true recipes that Mr. Budget Friendly and I have enjoyed. For one thing, I have a lot of recipes from friends and family buried in my email or on scraps of paper and I really want a more organized system for them. In addition, I have had a few recipes that I really loved saved on Pinterest, but when I tried to access those blogs later, they had been shut down and the recipes were gone. There are few things as sad as losing a favorite recipe, so I want to have all my good ones saved in one place. I am working on putting together a Microsoft Word document now, and I plan to print them all off and put them into plastic sleeves in a three-ring binder. It is going to be a huge undertaking, as I am planning to include over 100 recipes to start out, but I am excited about the final product.
Speaking of yummy bread recipes though, here is one that I tried out recently. I was craving some good comfort food and these Gluten Free Cheesy Garlic Pull-Apart Rolls fit the bill completely.
One of the best things about this recipe is that you can customize it so many ways. If you are a fan of monkey bread, you can adapt this recipe by using cinnamon and sugar instead of cheese and garlic powder. The original recipe author, Gluten-Free Gobsmacked, also suggested other variations, like Turkey and Cheese Stuffed Pull-Apart Rolls or Pepperoni Pizza Pull-Apart Rolls. I know I will be coming back to this one and trying all the different pull-apart bread ideas!
I am sorry for the lack of process pictures this time – Gluten Free Gobsmacked did a great job, so if you have questions about what it’s supposed to look like just go over to her blog and take a look. When I make this again, I will add some more photos for you!
Gluten Free Cheesy Garlic Pull-Apart Rolls
[Adapted from Gluten Free Gobsmacked]
Total Cost: $4.80
Cost Per Serving: $0.40
Prep: 15 minutes | Cook: 20 minutes
1 cup warm milk (110-115 degrees Fahrenheit) $0.24
1 tablespoon instant or active dry yeast $0.29
1 tablespoon honey $0.12
2 1/4 cups Better Batter all-purpose gluten free flour mix $2.77
1 1/2 teaspoons baking powder $0.04
1 teaspoon salt $0.01
1 1/2 teaspoons garlic powder $0.06
4 tablespoons melted butter + 2 tablespoons melted butter $0.40
1 egg $0.17
1/2 cup shredded mozzarella cheese $0.70
1. Preheat oven to 375 degrees Fahrenheit.
2. Flip your pie pan upside down on a piece of parchment paper and trace around it. Cut out the circle, lightly butter the inside of the pie pan, and place the parchment paper inside the pan. This will make it easier to get the rolls out when they’re done, and it is much easier to wash the pie pan afterward if you do this step.
3. Mix together the warm milk, honey, and yeast, then set aside to proof for about 5 minutes. (I warmed the milk in the microwave in 30 second increments, measuring the temperature with a digital thermometer until I got it to the right range. If the milk is too hot, your yeast will die and the bread will not rise!)
4. In the bowl of your stand mixer using the paddle attachment, blend the Better Batter, baking powder, salt, and garlic powder using a separate handheld whisk.
5. Add the proofing mixture, 4 tablespoons melted butter, and egg, mixing on low until blended. Turn the mixer up to medium and mix for an additional 4 minutes. The dough will be thick and pull away from the sides of the bowl.
6. Divide the dough into 12 balls, about 2 to 2 1/2 inches in diameter, dipping each in the melted butter and placing them side by side in the pie pan. Sprinkle with the cheese.
7. Bake for 20 to 25 minutes, until the outsides of the rolls are golden brown and the internal temperature has reached 195 to 204 degrees Fahrenheit. Serve immediately.