It’s going to be a great day because we are having Jammers for breakfast. Jammers?! Oh yeah. The happy keywords for a terrific morning are:
Jammers are a delicious pastry – sort of like a biscuit overfilled with jam that is baked all together. And when these “happy morning pastries” are fresh out of the oven… you know that your life is going to be wonderful.
The Grand Central Baking Company in Seattle makes wonderful Jammers and they were the inspiration for these warm out of the oven breakfast treats. But at Grand Central Baking Company their version is made with wheat; and we need gluten free Jammers.
Well, for some reason the Jammers made my mind go off on a tangent (I don’t know why my brain does this, but it does …) “What would I serve a Vegetarian for breakfast?” Oh my goodness. What would I serve them?! It became a consuming thought; and then it hit me! Jammers!
But, could a gluten-free, dairy-free Jammer actually taste… Fabulous?
Ta Da! Here they are! This morning I gave my Gorgeous Man the gluten-free, dairy-free version (without telling him all that). After he had eaten his third Jammer, he announced happily, “These are a Home Run!” Wahoo! Success! I love success!
Jam or preserves (I used raspberry and marionberry jam)
1. Preheat oven to 350 degrees Farenheit. Grease a cupcake/muffin pan. Set aside.
2. Measure the flours, brown sugar, baking powder, xanthan gum, and salt into your mixing bowl. Stir until mixed. Dice the butter or vegan buttery stick into cubes. Use your hands or the paddle attachment of your mixer to blend the butter into the dry ingredients until it’s “mealy.” It’s okay if the butter is the size of small peas; no need to overmix this.
3. Pour on the buttermilk or “vegan buttermilk” and mix together. This will only take a few seconds to combine; as soon as it comes together – you’re done.
4. Divide the dough into the 12 well greased, muffin/cupcake holes. Now, with your thumb or with the back of a spoon make an indentation for the jam to fit in. Don’t go all the way to the bottom though; you don’t want the jam to leak out.
Thank you so much for noticing that I had two "step 4's!" Hooray! I updated and corrected this recipe! (And if you notice any errors in other recipes, be sure to let me know! THANKS!)
Yes, it is stressful at first when learning how to bake gluten-free, but it is so much FUN and so deliciously REWARDING when we get a great recipe that works well for us! You are going to be an AWESOME baker – I just know it!!
I'm so glad you visited my gluten-free blog, and thanks again for taking the time to write!
Happy gluten-free adventures! The best is yet to come! Lynn
You have two step-4 and no step-5 with the 'Gimme Jammers' recipe.
Not a big deal…just thought you might want to make the correction.
I am a beginner with the gluten-free baking and am making so many baking errors. The stress is overwhelming!
I have learned so much from these amazing bits of information, like, why my recipe didn't work when I used potato flour instead of potato starch…yeah, now I know! Won't make that mistake again!
These are soooooooooooooooo delicious!!!! Try them fresh out of the oven…you won't be disappointed!!