This is a fabulous recipe that I found on the Bob’s Red Mill website. You can always find awesome recipes there and this is no different. With the holidays coming up, and frequently cakes and cookies inedible for those of us with food allergies, this is a great alternative. It truly is a delicious treat to be enjoyed by all! (photo by Bob’s Red Mill).
1-3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
1/4 cup + 1 Tbsp. turbinado sugar, (regular sugar, or other natural sweetener works too)
1/4 cup cornstarch
1/2 cups vanilla almond milk (soy milk if nut allergies)
2 Tbsp. butter or dairy-free alternative
1 Tbsp. instant yeast
1 Tbsp. vanilla (Mexican vanilla is the best)
1 Tbsp. vinegar
2 tsp. baking powder
2 extra large eggs (or egg substitute where you see eggs)
1/2 cup powdered sugar
8 oz. cream cheese or dairy-free alternative
1 tsp. vanilla
1 extra large egg yolk
1 extra large egg white
1 Tbsp. water
1 cup powdered sugar
1-2 Tbsp. vanilla almond milk
1/2 tsp. vanilla
- Preheat oven to 400° F. Line a large baking sheet with parchment paper.
- In a large stand mixer equipped with a dough hook, combine flour, 1/4 cup sugar, corn starch, yeast and baking powder.
- In a small bowl, heat almond milk and butter to 100° F. With the stand mixer on low, slowly pour the warm butter-milk into the dry ingredients. Add vanilla, vinegar and eggs. Increase mixing speed to medium and mix for 5 minutes, and then set aside dough for 15 minutes.
- Meanwhile, prepare the cheese filling. In a clean, small bowl, combine filling ingredients and mix until combined.
- Spread dough out onto prepared baking sheet, reserving about 1 cup for topping. Roll up the edges slightly to give them a lip to hold the filling.
- Spread cream cheese filling onto dough. Then, spoon splotches of the remaining dough onto cream cheese. Use a knife to swirl dough and cream cheese.
- In a separate small bowl, mix egg white and water. Brush the top with egg mixture. Sprinkle on remaining tablespoon of sugar. Set aside for 15 minutes.
- Bake for 20-25 minutes or until golden brown. Allow to cool for about 10 minutes before glazing.
- To make the glaze, combine ingredients in a small bowl, adding the milk one tablespoon at a time. When pastry has cooled, drizzle with glaze.
Recipe courtesy of Sarena Shasteen for Bob’s Red Mill.