Pumpkin Crazy Dough (Gluten Free, Dairy Free)
We all can not wait for Pumpkin Season (that is a thing, right?) to approach us. Tunics and leggings with warm and fuzzy boots. Shaving your legs gets thrown on the back burner and you indulge in all things pumpkin.
This is one of my favorite times of the year, and I am sure I am not alone in this. Pinterest is exploding with pumpkin recipes, and everyone is pinning like pumpkin is a main food group.
|Pumpkin Cinnamon Rolls with Maple Glaze|
|Apple Pumpkin Empanada’s with Pumpkin Caramel Sauce|
In the beginning stages of my Gluten Free Journey, I thought all of these delicious fall treats were forever gone. When I woke up out of my denial and anger stages, I realized that I could and would bake again. Now, I am creating delicious and healthy treats to enjoy with my friends and family and to share with all of you. Let’s enjoy this pumpkin season together, one amazing recipe at a time. Happy Fall Friends!
Start with activating the yeast. To do that, heat the milk to warm (I put it in the microwave for 30 seconds), add the yeast and sugar to the warm milk, stir and allow it to sit for about 15 or so minutes. You want the top to be big and frothy. While the yeast is activating, separate your egg whites and egg yolks. Put the yolks to the side and beat your egg whites to create peaks. Once your peaks have formed, set them to the side. In your stand mixer, add the vanilla, egg yolks, coconut oil, and pumpkin puree. Beat for one minute on medium speed. Reduce the speed to the lowest setting and fold in the egg whites. Once the egg whites are mixed in, add the activated yeast, baking soda, xanthan gum, and GF AP flour. Mix on medium speed for 3 minutes, scraping down the sides half way through. Once the dough is well combined it will be thick but with a slightly sticky consistency. Remove the bowl from the mixer, place aside with plastic wrap over the top, and allow the dough to rise for at least one hour.