Tuesday, November 30, 2010

GF Cinnamon Rolls

Well, two words come to mind with these: wow and yum! This is such a fantastic recipe. I've been wanting cinnamon rolls so badly that I didn't modify anything to better ensure success. The only flours used in this are starches, but it works. We ate half the pan while they were warm and the other half was for breakfast. A little overindulgent I suppose, but they were that good.

I got a new book at the sewing expo a few weeks ago. I love it! I've got all kinds of projects picked out, but I managed to actually start and finish one last weekend. I made my mom the Full Contact Apron. I'll make sure to snap a few pictures next time I'm over there.

Monday, November 15, 2010

Snow, Cookies, Latte

I think it sounds like a good combination. We got a giant dump of snow this weekend and with it came the urge to bake some wintery goodness. I haven't attempted gluten free roll-out cookies before this. We're really pretty happy with this recipe, even without frosting or icing or sprinkles. I adapted this recipe and think I'll give it another whirl with some added fancy-ness. Oh, and these go great with a caramel latte!
I hope you're enjoying your fall (or winter as the case may be).

Gluten Free Sugar Cookies
  • 2/3 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 Tbsp milk
  • 1 cup rice flour
  • 1 cup corn starch
  • 1 tsp unflavored gelatin
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  1. In a large bowl, beat butter and sugar until creamy. Add egg, vanilla & milk. Mix until combined.
  2. In a separate large mixing bowl, combine rice flour, corn starch, unflavored gelatin, baking powder, salt & xanthan gum. Whisk to combine.
  3. Add dry ingredients to butter mixture. Stir until combined.
  4. Wrap in plastic wrap & refrigerate for 2-3 hours.
  5. Preheat oven to 375° F and line baking sheets with parchment paper.
  6. Divide the dough in half and chill the unused portion of the dough until needed.
  7. Roll half the dough at a time, between 2 sheets of waxed paper, to 1/4" to 1/2" thick. Cut into desired shapes and place on prepared cookie sheets. (If the dough becomes sticky, return to the fridge to chill again.)
  8. Bake in preheated oven for 7-8 minutes (for 2 1/2 inch cookies; less for smaller ones, more for larger ones) or until the edges are first and bottoms are very lightly browned. Cool on a wire rack.