A recipe for homemade gluten-free breakfast rolls with cranberries and an orange-infused sugar swirl with icing that drips between the cracks and glazes deep into the seams.
From our food contributor, Shaina Olmanson.
Last winter my mother-in-law was diagnosed with celiac disease.
As she faced uncertainty in feeding herself after a lifetime of from-scratch baking with wheat flour, I wanted to show her how this wheat-free life could taste delicious, too.
My very first step was to hand off a bucket and dough whisk and a collection of gluten-free recipes.
I talked to my friend, Zoe, who was up to her eyeballs in recipe testing for her new gluten-free cookbook, and I tried as much as I could to encourage my mother-in-law, Kathleen, to get back into the habit of baking with new flours and textures.
When visiting for the holidays, Kathleen always had breakfast breads waiting for us as we tumbled out of bed to the table.
These rolls, filled with a citrus-filled sugar and a bit of spice, are for her this holiday season.
A gluten-free breakfast bread that will warm the house and make your tongue sing.
The recipe uses the brioche dough from the recently released Gluten-Free Artisan Bread in Five Minutes a Day, the book Zoe was working on so many months ago.
I purchased a copy for my mother-in-law and went about sampling everything I could before gifting it to her.
Our family is especially fond of the brioche doughnuts.
You can check out an apple cider version of the recipe on their website.
The book makes a wonderful gift this season for any gluten-free family member or friend looking to reclaim a comforting breakfast bread or just to have a baguette to dip into their soup.
Don’t miss these other great ideas from MomAdvice.com:
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