Gluten-free Gourmand

I've been baking quite a bit of bread lately, and I thought it was high time to share some new bread recipes.  Almost a year ago I posted a very popular recipe for a traditional two-step, 24 hour sourdough bread .  I love that recipe, and I think that it makes a really delicious, sour bread.  However, sometimes I want my bread to come out less sour, or I just don't have the time to do the two-stage sourdough process.  This is the recipe I use for a bread that only takes one rise - then it's shaped and baked. 1-Step Sourdough Bread Recipe First mix: 10 minutes First rise: 6-12 hours Bake time: 45  minutes Whisk together until blended in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a fork:

These delicious and amazing cinnamon rolls are easily converted into a vegan recipe by subbing out the butter for coconut oil or other butter substitute of your choice.  The recipe is also easily doubled - just divide the dough into two parts before rolling out.  These are best eaten warm out of the oven, or if you want them next day you can spritz them all over with some water and re-heat them in the oven. Not-too-Slow Cinnamon Rolls Makes 4 large or up to 9 small cinnamon rolls Mix and assemble: 20 minutes Rise: 30-60 minutes Bake: 25-30 minutes In a large bowl, or the mixing bowl of your stand mixer with the paddle attachment, whisk together:

You may have wondered where the heck I've been for the last two months.  I certainly wasn't here, posting new recipes!  Well, after 20 years of soaking up the Portland winters in all their rainy, ice-storm glory, I finally decided to take a winter off.  It just so happened that my partner and I had breaks in our jobs at the right time, so we saved up and took off!  Here's some photos of our six weeks spent in the Yucatan Peninsula, Mexico. Mt. Hood, departure day