Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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84 GLUTEN-FREE ENTERTaiNiNG

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Super Quick Rosemary and

Garlic Dinner Rolls

•Soy-free

I can’t say enough about these easy one-bowl dinner rolls. These gems are soft

and bready inside and perfectly crusty outside. no one will know they

are gluten-free, just that they are heavenly!

Apple Cake

with Brown Butter Glaze

•Soy-free

Made with fresh sliced apples, this cake has a flavor that is a cross between apple pie

and coffee cake. you’ll make this one again and again!

3 cups (360 g) liv’s flour blend

(page 15) or 1⅓ cups (160 g)

cornstarch plus ⅔ cup (80 g)

almond flour plus ⅔ cup (80 g) oat

flour

4 teaspoons (18 g) baking powder

1 teaspoon salt

6 eggs

1½ cups (355 ml) milk

2 tablespoons (3.5 g) chopped fresh

rosemary or 2 teaspoons dried

4 cloves garlic, finely minced

3 tablespoons (42 g) butter

Preheat the oven to 450 ̊F (230 ̊C, or gas mark 8). Place a cupcake pan

in the oven for 5 minutes to heat up.

In a large bowl, whisk together the flour blend, baking powder, and

salt. Add the eggs, milk, rosemary, and garlic and whisk until smooth.

Remove the hot cupcake pan from the oven. Cut the butter into 12

pieces and place 1 piece of butter into each cupcake space. Place back

into the oven for about 1 minute to melt the butter.

Give the batter one final whisk, in case the mixture has settled at

all. Ladle the batter evenly into the compartments of the cupcake pan

and bake for 30 minutes, or until golden brown, puffed, and a toothpick

inserted into the center of a roll comes out dry.

Yield: 12 rolls

Chef’s Tip

Preheating the cupcake pan gives these dinner rolls their chewy, delicious

crust, so don’t skip this step!

for Cake: 

2 cups (240 ) liv’s flour blend

(page 15) or 1 cup (120 g) cornstarch

plus ½ cup (60 g) almond flour plus

½ cup (60 g) oat flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

½ cup (120 ml) vegetable oil

2 eggs

1½ cups (300 g) sugar

1 tablespoon (15 ml) vanilla extract

1¼ pounds (568 g) apples, peeled,

cored, and thinly sliced (about

3 apples)

for glaze:

¼ cup (55 g) unsalted butter

2 tablespoons (30 ml) milk or cream

1 cup (120 g) powdered sugar

¼ teaspoon salt

2 teaspoons vanilla extract

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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