Gluten for Punishment

by Nancy J. Parra

  2 cups gluten-free all-purpose flour or Gluten Free Pantry piecrust mix

  QUICHE MIXTURE

  1 1/2 cups grated cheddar cheese

  8 slices bacon, cooked crisp-crumbled

  3 eggs

  1 1/2 cups half-and-half

  1/2 teaspoon salt

  1 cup finely chopped spinach (optional)

  1 cup feta cheese (optional)

  1/2 cup mushrooms (optional)

  Mix butter and cream cheese together until smooth. Add flour and mix only until a soft dough forms. Overworking dough can make it tough. (This is less likely, however, with gluten-free flour.) Refrigerate 1 hour.

  Preheat oven to 350 F.

  Form dough into 60 walnut-sized balls. Press each ball into muffin pan, ensuring sides and bottom are covered.

  Mix all quiche ingredients together. Pour 1 tablespoon into each muffin. Bake until tops are browned, 15 to 20 minutes.

  *Tip: Quiches can be cooked and frozen, and reheated at a later date.

  Toni’s Famous Gluten-Free Danish

  MAKES 11/2 DOZEN

  1 cup (2 sticks) unsalted butter, softened

  4 1⁄3 cups all-purpose gluten-free flour, such as Better Batter or Pamela’s Baking Mix, divided

  2 1/4 teaspoons (1 packet) active dry yeast

  1 1/4 cups milk

  1/4 cup sugar

  1 teaspoon salt

  1 egg

  1/2 teaspoon lemon extract

  1/2 teaspoon almond extract

  Preserves or cream cheese for filling

  Egg white, for brushing

  In a medium bowl, cream together the butter and 1⁄3 cup of flour. Roll between 2 pieces of waxed paper into a 6 x12-inch sheet. Refrigerate for at least 20 minutes.

  In a large bowl, mix together the dry yeast and 1 1/2 cups of flour. In a small saucepan over medium heat, combine the milk, sugar, and salt. Heat to 115 degrees F, or just until warm but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the egg and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. (Dough may be sticky due to gluten-free flour.) Set aside to rest until doubled in size. Approximately 2 hours.

  Roll dough out to a 14-inch square. (Dough can be rolled between waxed paper to keep from sticking.) Place the sheet of the cold butter onto dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20 x 12-inch rectangle, then fold into thirds by folding the long sides in over the center. Refrigerate for 15 minutes. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.

  Remove from the refrigerator and repeat rolling and folding process two more times, chilling between each fold. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.

  Roll dough out to 1/4-inch thickness. Cut dough into 4-inch squares and place a tablespoon of filling in the center. Fold two of the corners over the center to form a filled-diamond shape. Or, fold the piece in half, cut into 1-inch strips, stretch, twist, and roll into a spiral. Place a dollop (approximately 1 tablespoon) of preserves or other filling in the center. Alternatively, cut into 2-inch circles and place a dollop of filling in center. Place Danish on ungreased baking sheet, cover with lint-free towel and let rise until doubled approximately 2 hours.

  Preheat the oven to 450 F.

  Brush Danish with egg white; this will ensure a shiny finish. Bake for 8 to 10 minutes, or until bottoms are golden brown.

  Danishes can be served immediately or cooled and dusted with powdered sugar or piped with a glaze made of powdered sugar and water.

  Danish dough can be frozen for up to three weeks before it is filled, then filled and baked when needed.

  Apple-Cinnamon Raisin Muffins

  MAKES 6 MUFFINS

  1 1/4 cups gluten-free baking mix (such as Pamela’s or Bisquick)

  1 teaspoon cinnamon

  1/4 cup water

  1 egg

  1/4 cup honey or sugar

  1 teaspoon gluten-free vanilla

  1/2 cup applesauce

  1/2 cup raisins

  Preheat oven to 350 F. Grease a muffin tin or line with paper liners and set aside.

  Mix first seven ingredients together. Fold in raisins. Using a 1/4-cup measure, spoon into prepared muffin tins, filling each two-thirds full. Bake in preheated 350 degree F oven for 20 to 25 minutes until tops bounce back when touched.

  *Note—Once baked, muffins can be frozen and reheated in microwave for 40 to 45 seconds for a fresh, hot muffin every morning.

  Gluten-Free Blueberry Coffee Cake

  FILLING

  1/4 cup sugar

  1/4 cup brown sugar

  2 teaspoons cinnamon

  1 cup walnuts or pecans (optional)

  1 cup blueberries

  CAKE BATTER

  2⁄3 cup (10 tablespoons) unsalted butter, softened

  1 cup white sugar

  2 large eggs

  1 teaspoon vanilla

  2 cups all-purpose gluten-free baking mix, such as Pamela’s (I have a recipe for making your own. You can find it at www.nancyjparra.com)

  1 cup sour cream

  GLAZE

  1 cup powdered sugar

  3/4 teaspoon vanilla

  2–3 tablespoons water (add more or less to make it creamy and pourable)

  Preheat oven to 350 F. Grease a 9-inch springform pan and set aside.

  Prepare filling: Mix all ingredients except blueberries and set aside.

  Prepare batter: Cream butter until fluffy. Add sugar and mix well. Add eggs one at a time, then vanilla. On low speed, alternate baking mix with sour cream until incorporated.

  Spoon half of the batter into prepared pan, covering the bottom. Sprinkle half of the filling over the batter. Sprinkle blueberries over, then spoon remaining batter over the top of the berries. Sprinkle remaining filling on top. Insert a butter knife straight down into batter, moving up and down in a zigzag motion to marbleize cake. Do not smooth out. Bake for 45 to 50 minutes, or until toothpick inserted in cake comes out clean. While warm, run a knife around the edges. When cool, remove from pan and glaze.