gluten free zen

For the Master Dough Recipe

1/3 Cup Arrowroot

3/4 Cup Sweet Potato Flour

1/2 Cup Coconut Flour

2 teaspoons Xanthan Gum

2 teaspoons Double Acting Baking Powder

1/2 teaspoon Sea Salt

1 1/2 Tablespoons Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Dairy Free Butter

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3 Eggs Separated

1 1/2 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

1 1/2 Tablespoons Apple Cider Vinegar

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Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.

Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.

Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.

Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.

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For all recipes, turn oven to 375 degrees while the dough is beating in the mixer.

For French Toast Bread

~ I use this bread for french toast because I have yet to be able to make it rise as high as a “real” loaf of bread. It works perfectly though for french toast! It is absolutely delicious. Allow it to soak in your egg mixture for a few minutes before frying and spreading generously with dairy free butter and your favorite pure maple syrup. 

Spray a bread loaf pan and line with parchment. I like to do this for easy removal. Scoop the bread dough out of the mixer with a spatula into the bread pan and spread out carefully without flattening the bread too much. It will expand when it rises and then expand into the corners even more while baking.

Spray a piece of plastic wrap with oil, lay over the top loosely, cover with a tea towel, and set on top of the stove to rise for one hour. After 60 minutes, remove the towel and plastic and place on the middle rack of the preheated oven and bake for 30 minutes. Allow to cool before slicing.

For Hard Rolls

While the bread dough is beating in the mixer preheat the oven to 4oo degrees and line a baking sheet with parchment. Flour the counter with either arrowroot flour or the sweet potato flour. Scoop the dough onto the counter and flour the top. Pat it lightly with the flour. Cut the dough in half, then each half in half and so on, until you have 8 equally sized pieces. Do not work the dough too much. Take each piece into your hand and kind of plop it back and forth cupping it to form a ball. Place on the parchment and continue with the rest. Spray a piece of plastic wrap, drape it over the rolls, cover with a tea towel, and allow to rise on top of the stove for 1 hour. After the 60 minutes, remove the plastic wrap and towel and bake in the preheated oven for 14-19 minutes, until golden on top and sides. Allow to cool for a few minutes before serving.

For Cinnamon Raisin Buns

*You will need raisins, cinnamon, coconut sugar, and dairy free butter. You will also need powdered sugar (I used corn free organic, if you have a Vitamix, you could also whiz up coconut sugar to powdered sugar), dairy free butter, and pure almond extract for the frosting.

In a small bowl, whisk together 1/3 cup of coconut sugar, 1/3 cup of dairy free butter, and a pinch of sea salt until smooth. Set aside.

While the bread dough is beating in the mixer, preheat the oven to 400 degrees and spray an 8×8 baking pan (or a pie pan would work fine too) and line with parchment. Set aside. Flour the counter with either arrowroot or the sweet potato flour. Scoop the dough out of the mixer onto the floured counter and flour the top, patting the flour slightly around. Cut the dough in half, then in half again and so on, until you have 8 equal sized pieces. Working quickly, flatten each piece into a circle. Dollop the sugar and butter mixture equally on each piece and spread around with the back of a spoon leaving the edges empty.

Sprinkle generously with cinnamon. Sprinkle with raisins (or leave them out, or add nuts, or whatever you like).

Pick up a round of dough and put it in the palm of your hand. Grab the edges and squeeze them up and together like a dumpling. Press all the edges together and flip it over into your hand. Cup it to shape it a bit, and put it in the baking dish. Continue with the remaining dough rounds. Don’t worry about excess room in your pan. They will rise and then rise and then come together while baking.

Once all of the buns are in the baking dish. Put a dollop of dairy free butter on each one. Sprinkle generously with coconut sugar and cinnamon, and then sprinkle with a pinch of sea salt.

Drape a piece of loosely covered plastic wrap and a tea towel over the top and allow to rise on top of the preheating oven for 60 minutes. Remove the plastic wrap and tea towel and bake for 30 minutes draping with foil after the first 10 minutes. Allow to cool for about 15 minutes before frosting.

Frosting: 2 Tbs of dairy free butter melted, 2 cups of powdered sugar (or powdered coconut sugar), about 2 teaspoons of pure almond extract. Whisk until combined, you may need a tiny bit of water to get it to drizzle/spreading consistency. Spoon over the rolls, wait a few minutes for it to set, and serve.