Friday, February 14, 2014
Gluten Free Pinch Me Bread
I have always been partial to any food that features cinnamon. My mom would frequently make pinch me bread and we would always devour it way too quickly! We would eat ourselves almost sick from it! Here are versions 1, 2 and 3 of regular flour recipes. Since going gluten free a few years ago this is one of my most-missed foods. It is great as breakfast or a snack and is fun to take to get togethers or brunches. Or just keep at home. And eat...it all...in 2 days...
I found the original recipe here but altered it to make it more like the regular recipe.
For the Dough:
1 and 1/4 cup water divided, as hot as you can get from the tap
4 Tablespoons butter, melted or at least softened to room temperature
2 Tablespoons sucanat
1 pack yeast
1/2 T vanilla extract
1 1/2 cup Bob's Red Mill GF Flour Mix + more as needed, up to 1 cup
1 cup sorghum flour
1/2 cup tapioca starch/flour (they are the same thing)
2 teaspoons xanthan gum
1 teaspoon gelatin (I will be buying some Great Lakes grass fed gelatin from Amazon soon)
1/2 teaspoon Redmond's Real Salt
Dash of cinnamon
In a large bowl (either for a stand mixer or one you use for a hand mixer) gently mix 1/4 cup water, yeast and sucanat. Allow to proof for about 5 minutes or until you see the yeast start to foam (if your yeast does not foam throw it out and start over as it may be dead and will not make the dough rise).
Whisk together dry ingredients in another bowl. In a large glass measuring cup (I have one for 2 cups) mix together 1 cup water, egg, vanilla and butter until combined.
On low, blend together yeast and butter mixtures with hand blender or stand mixer with dough hook. Gradually add the dry ingredients and continue blending, increasing speed. Blend for up to 5 minutes or until dough comes together.
I used a hand blender and the dough was still very sticky. Add more flour and continue stirring until the dough forms a ball.
Cover with warm, wet towel and set in warm place (I usually turn on my oven as low as it goes, then turn off once heated and put bowl inside) and allow to rise for 20-40 minutes. This dough will not typically rise as much as gluten dough.
When almost done rising, get out angel food or bunt pan (you can use any pan really but I like the circle shape of an angel food cake pan) and grease with olive oil.
For the topping:
Melt 1 stick of butter. Mix together 4 T cinnamon 1/3 c sucanat, 1/3 c organic cane sugar (these are approximate, I don't measure just dump in a bowl and mix until it looks like the right amount).
On a gf floured surface, gently knead the dough and form into a thick rectangle. Cut into small pieces and roll into small balls (I like to use an Auntie Anne's pretzel dough cutter that I got in one of the pretzel making kits 8 years ago. It is starting to crack so if anyone has one they would be able to part with, I'd gladly take it!).
Dip dough balls in butter, coat with the cinnamon/sugar mixture and place in pan. Once all the dough is in the pan let rise in same manner as before for another 20-40 minutes (or as long as you can wait!).
Preheat oven to 375 and bake bread for 20-30 minutes. You know it is done when the ones on top start to crack and look dry. Remove from oven, take out the center of the angel food pan and set on plate to cool (or if using another type of pan turn upside down on dish).
Don't wait to eat it, it is amazing warm. Don't wait to eat it once it cools, it is amazing cold!