Gluten Free Chive-Onion Dinner Rolls

If you remember from some of my very first posts, I love bread and I had to have it at every meal. Now, it’s more of a small craving and I only need it occasionally to satisfy me. I have found some decent tasting freezer rolls that are gluten free. However, I wanted to make some of my own. These turned out pretty good. The dough is a good base and I will be using it more to make different variations. I liked the addition of the chives and onions to give the rolls added flavor. This makes about 8-10 rolls

¾ cup white rice flour

¾ cup brown rice flour
½ cup potato starch
½ cup tapioca starch
1 pkg yeast
1 cup warm water
1 egg
1 tsp vinegar
2 tsp olive oil
1 tsp xanthan gum
1 tsp sea salt
1 Tbsp fresh chives
1 tsp red onion, finely chopped

• In a small bowl, combine warm water and yeast; let sit for about 5 minutes.
• Meanwhile, in a large bowl, combine flours, potato starch, tapioca starch, xanthan gum and sea salt.
• Over medium speed, mix together dry ingredients and yeast mixture.
• Add in egg, vinegar and olive oil. Blend for about 4 minutes.
• While mixture is blending, add in chives and onion.
• Separate dough into small balls (about 8-10) and place on a greased cookie sheet. Cover rolls with plastic wrap and let rise for about an hour. Bake at 350°F for about 15 minutes.

Cucumber-Onion Salad

This salad is so quick and easy, but also one of my favorites. My mother’s neighbor is getting quite old and his wife just passed away. I have known them since I was a little girl and they have always had a HUGE garden – for just the two of them. Every year they had so much more food than they could possibly eat so they would walk down the road, giving all of the neighbors the fruits of their hard work. This year was no different; he came walking to my mother’s house with bags full of beets and cucumbers. He gave us even more than we could eat so I had to do something with all of them. The acid in this recipe helps the tender cucumbers keep a little longer so they do not go to waste.

1 large cucumber, peeled, cut into thin slices

½ large onion, cut into thin slices
¼ cup white vinegar
¼ cup tarragon vinegar
¼ cup white wine vinegar
1 tsp dill weed
1 tsp parsley
1 Tbsp honey or sugar for sweetness
1/2 tsp salt
¼ tsp black pepper
½ cup water

• Mix together the vinegars, spices, honey and water until combined.
• Add in the cucumber and onion slices. Your liquid should cover the vegetables – if it doesn’t just add some more water.
• Refrigerate for 2 hours and serve.