Sunday, June 23, 2013

0 Gluten Free Cinnamon Pull Apart Biscuits in a Jar for #SundaySupper

Hey everyone, this week's #sundaysupper is inspired by a creative cookbook called desserts in jars by Shaina Olmanson. The title is pretty self explanatory, but all the recipes in the book are baked or presented inside of jars. It's a super creative concept and is an inspired way of presenting food to your friends and family. It's also a great way of giving food gifts to friends, as you can seal it up and add whatever decorations on the outside that you desire.

I'm holding a giveaway contest for one copy of this book, check out full details for the giveaway here. The easiest way of potentially winning is to participate in our live twitter chat tonight at 7 p.m. To join the conversation tonight and get a chance to win, look for conversation including the #sundaysupper hashtag and include me, @trcrumbley, in the conversation.

Many of this week's recipes are very similar to recipes you'll find in the book, while others are wildly creative dishes inspired by the spirit of the book. My recipe is inspired heavily by the desserts in jars recipe Pull-Apart Cinnamon Breads. I've made alterations to the recipe to adapt it to gluten free and to cater to my tastes. It took me two experiments to find the texture and taste that I wanted in a gluten free breakfast dessert.

As you can see from the image to the right, the dough doesn't rise and expand heavily. It took me a lot of experimentation with loaf bread to create a light and airy texture, and this recipe uses a dough that has a texture closer to a biscuit or breakfast roll. In my first attempt the breads were too dense, so I added some baking powder and soda and let them rise a little longer to get a texture that was less dense.

Check out all of the great recipes, with mine at the bottom!
Sunday Supper Desserts In Jars:
Gluten Free Cinnamon Pull Apart Biscuits in a Jar

Creates two biscuits in jars
Active Prep Time 15 minutes
Inactive Prep Time 2 hours
Bake Time 25 minutes

1/2 cup milk
1 1/2 tbsp water
1 1/4 tsp yeast
2 tbsp sugar
1 1/2 cup mama's gluten free almond flour blend, or your favorite gluten free blend
1 1/2 tsp xathan gum
1 tsp baking powder
1/2 tsp baking soda
4 tbsp butter, melted
1/2 cup light brown sugar
1 1/2 tsp cinnamon

In a small cup, combine the milk, water and sugar. Microwave for 45 seconds. Remove and stir the liquid until the sugar has dissolved. Add the yeast and set aside for 5 minutes.

In a medium bowl combine the flour, gum, powder, and soda. In a medium mixing bowl, transfer the wet ingredients from the cup into the mixing bowl. Mix in the flour blend, and stir until a dough forms and becomes a ball. Cover with a towel and set aside in a warm place for an hour.

Remove the dough from the bowl and place onto a cutting board covered with parchment paper. Flatten the dough using your hands into about 1/2 inch thickness. Cut the dough into 1 inch by 1 inch squares. In a small bowl, combine the sugar and the cinnamon. Dunk each piece of dough into the butter, and then cover with the cinnamon sugar. Evenly distribute the dough between the two jars. Once all the dough has been placed in jars. Cover the jars with a towel and set aside in a warm place for another hour. Meanwhile, preheat the oven to 350F.

Place the jars onto a baking sheet and into the oven for 25 minutes. Remove and serve while warm, or let them cool and cover with a lid. They can be reheated to warm if placed in a 200F oven for 5 minutes.

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