I’m holding a giveaway contest for one copy of this book, check out full details for the giveaway here. The easiest way of potentially winning is to participate in our live twitter chat tonight at 7 p.m. To join the conversation tonight and get a chance to win, look for conversation including the #sundaysupper hashtag and include me,Â @trcrumbley, in the conversation.
Many of this week’s recipes are very similar to recipes you’ll find in the book, while others are wildly creative dishes inspired by the spirit of the book. My recipe is inspired heavily by the desserts in jars recipeÂ Pull-Apart Cinnamon Breads. I’ve made alterations to the recipe to adapt it to gluten free and to cater to my tastes. It took me two experiments to find the texture and taste that I wanted in a gluten free breakfast dessert.
As you can see from the image to the right, the dough doesn’t rise and expand heavily. It took me a lot of experimentation with loaf bread to create a light and airy texture, and this recipe uses a dough that has a texture closer to a biscuit or breakfast roll. In my first attempt the breads were too dense, so I added some baking powder and soda and let them rise a little longer to get a texture that was less dense.
Check out all of the great recipes, with mine at the bottom!
- Summer Fruit Fool in Jars byÂ Shockingly DeliciousÂ
- Banana Split Cakes in a Jar byÂ Daily Dish RecipesÂ
- Baked Cheesecake In A Jar byÂ Chocolate Moosey
- Key Lime Pies in a Jar byÂ Home Cooking MemoriesÂ
- Fudgy Brownie Mix byÂ What Smells So Good?Â
- 5 Minute Coffee Cake in a Jar byÂ Juanitaâ€™s Cocina
- Strawberry Mess byÂ Janeâ€™s Adventureâ€™s in Dinner
- Mini Blueberry Cream Cheese Pies byÂ Magnolia DaysÂ
- Peach Crisp in Jars byÂ That Skinny Chick Can BakeÂ
- Campfire Bars Mix byÂ A Kitchen Hoorâ€™s AdventureÂ
- Peanut Butter Cup Cupcakes byÂ Hip Foodie MomÂ
- Salted Caramel Frozen Yogurt byÂ Healthy.DeliciousÂ
- Boston Cream Pie Trifle byÂ Cindyâ€™s Recipes and WritingsÂ
- Chocolate Egg Cream in A Jar byÂ Growing Up GabelÂ
- Cinnamon Espresso Bread Pudding in a Jar byÂ Country Girl in the VillageÂ
- White Chocolate Raspberry Cheesecake in a Jar byÂ Runnerâ€™s TalesÂ
- Blueberry Thyme Pie in a Jar byÂ The Little Ferraro KitchenÂ
- Caramel Panna Cotta in a Jar byÂ The Girl in the Little Red KitchenÂ
- Layered Melon Granitas in JarsÂ byÂ Curious CuisiniereÂ
- Red Velvet Wedding Cake In A Jar byÂ Foxes Loves LemonsÂ
- Strawberry Shortcake with Lemon Mascarpone in a Jar byÂ Gotta Get Baked
- Nutella Panna Cotta in a Jar byÂ Basic N Delicious
- Chocolate Chip Pecan Pie in a Jar byÂ Big Bears WifeÂ
- Bacon Bourbon Bread Pudding byÂ The Urban Mrs
- Cinnamon Caramel Affogatos byÂ Family Foodie
- Banana Split Ice Cream byÂ Peanut Butter and PeppersÂ
- Midori Melon Flower Cupcakes byÂ Ninja BakingÂ
- Triple Berry Crisp in a Jar byÂ Ruffles & TrufflesÂ
- Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar byÂ Eat ,Move, Shine
- Gluten Free Pull-Apart Cinnamon Bread in a Jar byÂ No One Likes Crumbley CookiesÂ
- Roasted Strawberry Coconut Cream Parfaits With Toasted Coconut byÂ Sueâ€™s Nutrition BuzzÂ
- Chocolate and Banana Ice Box Trifle In A Jar byÂ In the Kitchen with KPÂ
Gluten Free Cinnamon Pull Apart Biscuits in a Jar
Creates two biscuits in jars
Active Prep TimeÂ 15 minutes
Inactive Prep TimeÂ 2 hours
Bake TimeÂ 25 minutes
1/2 cup milk
1 1/2 tbsp water
1 1/4 tsp yeast
2 tbsp sugar
1 1/2 cup mama’s gluten free almond flour blend, or your favorite gluten free blend
1 1/2 tsp xathan gum
1 tsp baking powder
1/2 tsp baking soda
4 tbsp butter, melted
1/2 cup light brown sugar
1 1/2 tsp cinnamon
In a small cup, combine the milk, water and sugar. Microwave for 45 seconds. Remove and stir the liquid until the sugar has dissolved. Add the yeast and set aside for 5 minutes.
In a medium bowl combine the flour, gum, powder, and soda. In a medium mixing bowl, transfer the wet ingredients from the cup into the mixing bowl. Mix in the flour blend, and stir until a dough forms and becomes a ball. Cover with a towel and set aside in a warm place for an hour.
Remove the dough from the bowl and place onto a cutting board covered with parchment paper. Flatten the dough using your hands into about 1/2 inch thickness. Cut the dough into 1 inch by 1 inch squares. In a small bowl, combine the sugar and the cinnamon. Dunk each piece of dough into the butter, and then cover with the cinnamon sugar. Evenly distribute the dough between the two jars. Once all the dough has been placed in jars. Cover the jars with a towel and set aside in a warm place for another hour. Meanwhile, preheat the oven to 350F.
Place the jars onto a baking sheet and into the oven for 25 minutes. Remove and serve while warm, or let them cool and cover with a lid. They can be reheated to warm if placed in a 200F oven for 5 minutes.