Have you heard of “cronuts?” I hadn’t until this past week, but apparently they’re pretty hot stuff right now. And I can understand why; it’s basically a croissant fried like a doughnut. Add a delicious filling to it and you’ve got a pastry worth standing in line for hours for.
But only if you live in New York.
And only if you can eat gluten.
Bummer for me being gluten free and in Utah…
Luckily for me (and for you), on behalf of Glutino, Beth Hillson (not to be confused with me, Beth Hilton 
) has created a gluten-free cronut recipe called G-Fronuts and they’ve been kind enough to let me share it with all of you! Yay!
I’m not sure when I’ll get around to making these and then when I’ll get around to actually posting about it, so I’ll post the recipe now and YOU can let me know how it goes (and feel free to send some my way). YUM!!!
G-Fronuts
By Beth Hillson on behalf of Glutino
Dough
Butter Square
Glaze (combine and mix until smooth)
To Start:
In a large bowl, combine Glutino Gluten-Free Pantry All-Purpose Flour Mix, sorghum flour, xanthan gum, and salt. Whisk for 1 minute. Add the sugar and whisk to combine. Add the yeast and whisk again for about 30 seconds. Set aside.
Warm the milk with the cream until it reaches about 100 degrees F. Add the vanilla. In the bowl of a standing mixer fitted with the paddle attachment, add the flour and sugar mixture. On low speed, add the warm milk. Beat until the dry ingredients are moistened. Raise the speed to medium and beat for about 3 minutes. The dough will be smooth. Transfer to a lightly oiled large bowl and cover with plastic wrap. Let the dough sit at room temperature preferably in a warm, draft-free area for 30 minutes.
Spray a large sheet of plastic wrap with vegetable spray. Turn the dough out onto the wrap and press gently into a rectangle, about 1 ½ inches thick. Shape, but don’t press too hard. Cover well and refrigerate for 1 to 2 hours. This can also sit overnight.
Cut the butter into small pieces. Place in the bowl of a standing mixer and add the 3 tablespoons of Glutino Gluten-Free Pantry All-Purpose Flour Mix. Using the paddle attachment, on low speed blend the butter and flour until smooth and blended. Depending on how warm your kitchen is, this can take 30 to 90 seconds.
Turn onto a sheet of plastic wrap and press into a 9×9-inch square. The butter should still be cool but workable. If it’s too soft, refrigerate for 10 minutes while rolling out the dough.
Take the dough from the refrigerator and roll out to a 12.5 x 12.5 inch square. Place the butter square in the center of the dough. Roll the sides of dough over to meet in the center on top of the butter so that this becomes a 9-x- 12.5 inch rectangle, and roll out just enough to blend the folded edges of the dough into the butter. Wrap in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, place the dough so that the seam is horizontal and roll it out to about 15 x 9 inches. Brush excess flour from the dough’s surface and fold it in thirds, like the shape of a business envelope. Wrap the dough in plastic wrap and set on a tray or baking sheet. Let rest in the refrigerator for 40 minutes. That’s one turn.
You’ll want to do this twice more. Be sure the dough is well-chilled between turns.
The rectangle might get larger each time you roll it out. That’s okay. Just remember to fold it in thirds each time.
Once you have completed your last turn, chill the dough again for 30 to 40 minutes.
Dust a sheet of parchment paper with flour blend. Set the dough on the paper and cover with a second sheet. Roll the dough out to about 2 inches thick (the depth of your donut cutter). Use a donut or biscuit cutter to cut the dough. Or cut out 2 ½ to 3-inch rounds, then cut out the centers. Cover and let rise for 20 minutes.
Heat 2 inches of grape seed or safflower oil in a fryer or deep frying pan until the oil reaches 350 degrees. Add two G-Fronuts at a time and fry until golden brown. They brown quickly so don’t take your eyes off these. Remove to a paper towel-lined plate. Repeat, frying two at a time, until all the G-Fronuts have been fried.
Call in all your friends. Drizzle G-Fronuts with glaze and eat while they are warm.
Beth Hillson is the author of Gluten-Free Makeovers and created this recipe on behalf of Glutino.
. You can use any berries you want, but if you use strawberries/raspberries and blueberries it’s a perfect 4th of July treat!
So easy! All I needed was 1/2 stick of melted butter and 2 eggs! (Look how cute the new packaging and directions are. I’m a fan.) 
. 
. So… remember the Gluten Free Expo from last October?
Well, the very evening I got home from that I wrote up a little review of it all. And then didn’t post it.
Lame, I know.
I just found it and decided that rather than just letting it go, I’m going to post it because it tells about my favorite companies. Ones that I think need to be shared.
So here you go (my current thoughts are in pink)…
I went to the Gluten Free Expo today and want to write down my thoughts while they’re still fresh in my mind.
I was going to write up a little paragraph here, but didn’t… Part of why I never published it.
Let’s continue:
What I didn’t like:
What I liked:
Now I want to mention the food specifically. Unfortunately, I had a few samples that made me never want to buy anything from that company. I hate that because I’m happy when anyone is trying to do gluten free and I want to support them, but some of the products were just too disgusting. I’m not going to mention the names of those companies, but I am going to mention my favorite booths. These were the companies that impressed me most.
The Stars of the 2012 Gluten Free Expo, According to Bethany (in alphabetical order):
That concludes my list of the stars. Here are some honorable mentions:
And that’s where I stopped. I think it got late and I was tired and then never got back to it. So, sorry to the other companies I was going to give honorable mentions to and didn’t. Oops.
But check out all of these awesome companies I mentioned and check out the Gluten Free Expo for yourself this next October!
I recently had the opportunity to try out the gluten-free version of Whisk Bliss.
Whisk Bliss is a product from the Utah-based cooking solutions company called Shirley J (yay for a Utah company!). Simply put, Whisk Bliss is a just-add-water cream sauce. You can use it as the base for hundreds of creamy recipes. Think of all those recipes that call for a can of cream-of-something soup or the soup recipes that want flour for thickening. Now you can easily make them gluten free (even easier than making up my gluten free cream soup mix recipe)!
They’ve got recipes if you need ideas on how to use it, but you can also just use it in any recipe needing a yummy, creamy base.
I made an alfredo sauce with it and it was so easy!
I didn’t have any of the Shirley J Chicken Boullion, so I just used the gluten free kind I already had on hand.
. Shirley J also has another exciting gluten-free product that I’ll be reviewing soon and that one will come with a giveaway, so watch for it.
If you’d like some Gluten-Free Whisk Bliss you can go to the Shirley J website and order some for yourself. Or you can check to see if there’s a store near you (if you’re in Utah, they’re all over, but they’re also in stores in 14 other states, so be sure to check if there’s one near you even if you’re outside of Utah) and go pick it up. Yay for yummy and simple!
