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Cinnamon Rolls (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
A: Mix and let rise: ½ cup warm water, 1 tablespoon gluten-free yeast, 1 teaspoon sugar.
B: Whisk together: ¾ cup milk at room temperature, ¼ cup oil.
C: Mix together well: 1 cup potato starch, 1 cup cornstarch, ½ cup garbanzo bean flour, 1 teaspoon salt, 1 tablespoon baking powder, 2 teaspoons xanthan gum.
Grease an 8 X 8 square baking pan.
With an electric mixer mix B & C together. Then add A and mix. Beat on high for 4 minutes. Sprinkle the counter top with rice flour, pour the batter onto the counter top, sprinkle with rice flour, and roll into a 13 X 13 square. Spread softened margarine over the top of the rolled batter. Sprinkle on sugar and cinnamon to your liking. Roll up the batter carefully. Cut 1 ½ long slices. Place them into the pan. Let rise in a warm place until doubled OR cover pan with plastic wrap and place in the refrigerator until the next morning. LETTING THESE ROLLS RISE IS VERY IMPORTANT.
Preheat the oven 375 degrees. If rolls are refrigerated, let them come to a warmer temperature before preheating the oven. Brush the rolls with melted butter or margarine. Bake 20 minutes and test with a cake tester. The tester must come out clean. Cook longer if needed. While cooking, if the rolls begin to brown too quickly, cover with foil.
Glaze - mix together: ¾ cup of powdered sugar, 1 ½ tablespoons milk, 2 drops of vanilla extract (Adjust the ingredients to your liking - more milk, less milk, etc., but thicker is usually better).
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Soft Pretzels (Gluten-Free)
This recipe comes to us from Becky Ilog.... [READ MORE]
Roben Ryberg's Biscuits (Gluten-Free)
recipe is a sampling from a new cookbook tentatively titled
The Gluten-Free Baker by Roben Ryberg, scheduled for publication
in the spring of 1999.... [READ MORE]
Chocolate Biscuits (Gluten-Free)
Ingredients: makes 20 biscuits
oz or 25g cocoa powder
2 oz or 50g potato
2 oz or 50g rice
1 oz or 25g chick pea flour
1 oz or 25g ground almonds
3 oz or 75g granulated sugar
3 oz or 75g hard margarine or butter
all the dry ingredients together.... [READ MORE]
Basic Biscuits (Gluten-Free)
1 cup sorghum
¾ cup gluten-free Flour Blend
¼ cup Sweet Rice Flour
1 teaspoon xanthan gum
2 teaspoons sugar
3 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup shortening -- cubed
½ cup milk
Crack egg into
large measuring cup.... [READ MORE]