Bread & Butter is the third book from renowned gluten free, vegan baker Erin McKenna of Erin McKenna’s Bakery (formerly Babycakes NYC). This book is exactly what you’d expect from Erin McKenna- beautiful recipes with fun, bright photography. Bread & Butter is a full course of gluten free bread baking with a side of pastries. Basic breads like “rye” bread (say what??) and sandwich bread abound next to more unusual fare like these pull-apart rolls and spicy vegetable cornbread. There are so many awesome recipes in this book, we can’t begin to name them all.
We see a lot of cookbooks around here and what we like about this book is that it’s relatively small, so you’re not thumbing through 500 recipes, and it’s full of rather unique recipes. Plus, we know from personal experience that Erin’s recipes are reliable and delicious. We absolutely adore Erin’s writing style and her easy-to-follow recipes. Bonus: all of the recipes are vegan, making this ideal for anyone with both gluten and dairy restrictions.
Random House has generously offered us three copies of Bread & Butter to giveaway. We’ll pair each copy with a bag of our gluten free oat flour, cornmeal, potato starch and xanthan gum so you can get started baking right away. To enter, follow the prompts at the bottom of this post. We’ll select three winners at random from all who enter by 11:59 pm on 3/29/15. If you just can’t wait, look for this book at your favorite local bookseller.
Sweet Potato and Sage Pull-Apart Rolls
Makes 12 rolls
- ¼ cup (33 g) cornmeal, for the baking
- 1½ cups (339 g) warm rice milk (about 100°F)
- 3 tablespoons (66 g) agave nectar
- 2½ teaspoons active dry yeast
- ¹⁄³ cup (70 g) melted unscented coconut oil
- ½ cup (165 g) canned sweet potato puree (at room temperature)
- 3 cups (300 g) gluten-free oat flour
- ½ cup (96 g) potato starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons xanthan gum
- 2 teaspoons salt
- ¹⁄³ cup (9 g) sage leaves, chopped
Line a baking sheet with parchment paper, dust with cornmeal, and set aside.
In a small bowl, combine the warm rice milk, agave nectar, and yeast. Stir once and set aside to proof until it bubbles, about 10 minutes. Whisk in the oil and sweet potato.
In a medium bowl, whisk together the oat flour, potato starch, baking powder, baking soda, xanthan gum, and salt. Pour in the yeast mixture and, using a rubber spatula, stir until it is the consistency of a sticky dough. Fold in the sage.
Using a ½-cup measuring cup, scoop heaping portions of batter onto the prepared baking sheet and shape into squares. Leave no more than ½ inch between each roll on the pan. Cover the baking sheet with a dish towel and let the rolls rise for 1 hour.
Preheat the oven to 400°F.
Bake the rolls for 10 minutes, and then rotate the baking sheet 180 degrees. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 6 minutes. Let the rolls cool on the pan for 10 minutes before serving.
Recipe from Bread & Butter (c) 2015 Erin McKenna