Gluten Free Cinnamon Roll Recipe

(Should've taken a picture before the frosting ,and closer up, and...better. But I was anxious to eat the blasted things!! The blog where I found the recipe has an excellent picture if you're a visual type...)

Healthy? No. Calorie light? No. Do I care at this moment? NO!! Sometimes a bread deprived girl just needs a cinnamon roll. And this my friends is a true, rolled out, swirly, soft, light, DELICIOUS cinnamon roll. And it's 100% gluten free.

If you're anything like me, airports are torture. Why? The smell of Cinnabon in the morning. Or afternoon. Or night. :) Ever since the diet, a bonefide certified cinnamon roll has sounded delicious, but it seemed that all the recipes I came across were for fake-wanna-be-cinnamon-rolls-in-muffin-pans. Not gonna do it for me. So, last night I tried another google session, and came across this recipe on iamglutenfree.blogspot.com (who got the recipe from The Gluten Free Kitchen by Roben Ryberg. I don't know who you are Roben, but bless you! :)). SCRUMPTIOUS. And easy. And full of ingredients that I already had in my pantry. I'm in love. Even the hubbie was in heaven, and he can taste "gluten free" a mile away. I'm not joking...these things rival Cinnabons. Enjoy!


Cinnamon Rolls
Serves 8 or 9

INGREDIENTS
2 tablespoons shortening

1/4 cup sugar
2/3 cup of milk, room temperature
1 packet yeast (about 1 tablespoon)
1 egg
1/4 cup canola oil
1/2 cup potato starch
1 cup corn starch
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP
1 - 2 tablespoons sugar

FILLING (I did it "my mom style" and brushed the dough with really soft butter before sprinkling the filling)
1 cup brown sugar
1 1/4 teaspoons cinnamon
1/3 cup chopped nuts - optional

GLAZE (This is the glaze recommended in the recipe, but I added 1/4 a block of cream cheese for a tasty tasty frosting experience....)
¾ cup powdered sugar
1 teaspoon vanilla extract
milk to thicken

DIRECTIONS
Preheat oven to 375 degrees.

In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve (I did the milk and yeast first, and then set it aside to let it work its magic for a bit).

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. You might have to occasionally flip the whole thing over. Make sure that when you're done you've got ABOUT a 13 1/2" x 13 1/2" square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface (don't forget the soft butter trick mentioned above if you're into extra delicious calories). Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide (I use dental floss, wrapping it around the log, crossing it, and pulling. Works like a charm. Thanks mom.) Place rolls into a greased round glass pie pan (I used a square Pyrex).

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. (If you're doing cream cheese, mix it with beaters til it's smooth, then add powdered sugar to taste, about 1 tea vanilla, and milk til it's the right consistency). The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

*I made these, put them in the pan, and then stuck them in the fridge for a couple hours while me and the hubbie went for a run. Still turned out great! The original poster said that she's done it overnight, with success!

Gluten Free in NYC

The hubbie and I headed to NYC for a weekend for our second wedding anniversary, and I have to say...a dream destination for those of us with Celiac. We arrived with a HUGE list of restaurants that not only offer gluten-free options, but are actually members of the Gluten Free Awareness Program (http://www.glutenfreerestaurants.org/). This generally means that they know about cross-contamination, and all those issues that can make those of us with actual Celiac disease sick. We didn't' make it through even half the list. But here's some places we DID try and love:

Blooms: It was close enough to the theater district that we walked to our show after even though it was a bit of a hike (Wicked at the Gershwin...unrelated, but AWESOME!!). I tried the grilled chicken sandwich, which is served on a gluten-free bun. It was very very tasty, even though there was no sauce. The chicken was seasoned quite scrumptiously. I also ordered the gluten-free fries. Mmmmmm mm. This is a great place to go if your loved ones don't have to eat gluten-free too. My husband enjoyed a delicious salami sandwich so much, that we ended up eating breakfast here one morning too. I had eggs, bacon, potatoes (which are french fries) and gluten free toast (made out of the same buns that the sandwiches are made on). All in all, very tasty, and absolutely no negative reactions...it felt very very safe.

Risoterria: This was my second experience at Risoterria, and again wasn't disappointed. I love the fact that you get gluten-free breadsticks while you wait (chewy breadsticks...not crunchy, typical gluten-free breadsticks). The pizza is yummy (I tried the mushroom one this time with a truffle oil sauce...mmmmmmm....). My husband ordered risotto and really enjoyed it. Be prepared for a really really little environment (you get to know your neighbors), and a moderately pricey menu. Still, I'd suggest it.

Tu-Lu's Gluten Free Bakery: We walked way out of our way one day to try a completely gluten-free bakery. I had a chocolate cupcake with cream cheese frosting, and a cranberry white chocolate oatmeal cookie. Both were delicious. There's just something about walking round a big city all day that makes you need a cookie. Not want a cookie...NEED a cookie. This is a great place to get one, although I must admit that I was surprised by how few options they had. For some reason, I expected lots more variety after seeing the website. Still...fun. And one of their walls is soooooooooo cutely painted. :)

Petit Cafe: We went here for breakfast one morning, and I was a bit sad we didn't make it back. I had originally thought I'd get a gluten-free bagel (they looked soooooooo normal), but then I saw the blueberry muffins, and had to have one. The hubbie ordered an omelet, and both were delicious. I believe they also serve gluten free pancakes, french toast, sandwiches, etc. Great little place. Delicious big muffins.

Grom Gelato: After Risotteria, we came across Grom Gelato. They had gluten and non-gluten listed right on their big wall menu, and I was pumped. However, I have to admit, I ended up being really scared eating it (probably shouldn't have eaten it, but for some reason was very un-Amber-like and did). I think there is probably a contamination issue at work here. Each flavor has it's own scoop, which is AWESOME. However, as I watched them dish up the ice cream into the cones (which the majority of people order), I saw them touching the cone with the scoop, and scraping excess ice cream off the side of the cone with the scoops, and then the scoops go back in the ice cream, leaving little cone crumbs. Like I said, I normally wouldn't eat something after observing something like this...but I did. And I had a mild reaction that night as a result (most likely...guess it could've been something else...).

Honestly, if you have Celiac, you have to go to NY just to feel like you're eating like a normal person on vacation. It was so much fun.

Gluten-free in Disneyland

Before we left for our week long trip to Disneyland, I did a lot of research about the food. Ah...the curse of being a Celiac and traveling. Lots of prep. But as I researched Disneyland, I found myself getting really excited. I repeatedly read that it was the happiest place on earth to be gluten-free. Honestly, I didn't want to get my hopes up, but Disneyland did not disappoint. The food was awesome! It was the first trip since being diagnosed that I didn't blow through the gluten-free snacks I always take on vacation to keep me from starving (GF Rice Crispie Treats, Cinnamon Coated Almonds, and Envirokidz Granola Bars). There WAS no starving! I was always fed, and fed well!

Once inside the park, I stopped at City Hall on cute little Main St, and picked up a whole packet listing everything I could eat in the park. The list was pretty long! What did I end up trying?

*GF Pizza at Redd Rockett's Pizza Port: Pretty yummy, and it actually cost less for me to get a GF personal pizza then for my family members to order slices of normal pizza! Not usual in the GF world! The head chef came out and took my order, reassuring me that the pizza was cooked in a separate pan, and I had absolutely no reaction so it was a great trust-building experience as my first Disneyland meal!

*Hot Dog's (with buns!!!) at Coke Corner Main St: MY ABSOLUTE FAVORITE! Hot dogs are one of those things that I never loved before the diet, but have craved like crazy since. To be able to have a delicious, normal tasting bun...heaven. I probably ate 4 during our 5 days at the park. Couldn't get enough. My husband was even sent on a mission to find out what buns they use: Ener G Tapioca Buns. I will be buying some immediately. The hot dogs are John Morrell 100% beef. The hot dog basket comes with Lays Chips, or apple slices. Yum. Again, I felt very comfortable that I wasn't getting cross-contaminated. Every single person I ordered from knew exactly what I was talking about when I requested GF, and they always sent my order out it a separate bag instead of the usual basket. Just order ahead of time...it takes 20 minutes for them to do a gluten-free bun, but it's so worth the wait.

*Hamburger & French Fries at Taste Pilot's Grill in CA Adventure: Yum again. The bun wasn't as tasty as the hot dog bun, but still pretty normal! And the fries. Yum yum yum. It was the first fries (except homemade) that I've been able to eat since the diet, and it was heavenly. Just heavenly. Again, the people taking my order had obviously been educated on the subject, and assured me a separate fry frier was used.

*Cotton Candy and Dole Pineapple treats from the vendor stands

*Big Thunder Ranch BBQ: The head chef was sent out and told me that I could have everything except the corn bread, desserts and ribs (meaning chicken, coleslaw, beans, corn on the cob and smoked sausage). He assured me that he or his assistant handle all the allergy orders personally, and that through out the park head chefs are on site to do so. Awesome. It was a bit pricey (I think $25-$29 per person), but it was all you could eat and oh-so-scrumptious (except for the coleslaw...not my thing...it was more spicy and vinegary than sweet). The environment was really fun too. I have to add this tidbit, though--the next day, I was sick. It felt like a gluten-attack, but I of course can't be positive.

*Freshly made English Toffee from the candy shop on Main St: This wasn't in our packet, but I saw them making it in the window and couldn't resist. I checked the ingredient label, and the only thing I was worried about was the "Milk Chocolate". I asked a cashier, and she immediately went into the kitchen and talked to the chef. They told her they were using Guittard Milk Chocolate. After googling it on my hubbie's nifty Blackberry, and finding it gluten free, we bought a pack and were in heaven. Yum.

Outside the park, we ate at Outback and PF Changs (did you know they expanded their menu last week!!!! YAY!!!!) and didn't have a problem with either. Delicious food, knowledgeable staff, no reactions. We also tried Zankou Chicken. I didn't have a reaction, but was a bit disappointed with the food. My meal basically turned out to be spit-roasted chicken, because I couldn't eat the hummas, lettuce or tomato without the pita. If you go, order the kabob plates...at least then you get rice too.

Mimi's Cafe was on our list to try. We walked in, and were given the "GF Menu" which was actually a binder listing the items on the menu, with check marks for the different allergens. Pretty much everything had gluten, except for some Vegetable Soup and a salad. That actually sounded really good to me because it was a rainy night, so we prepared to be sat. Then I flipped to the back of the grid page, and saw the ingredient listing for the soup. Being the extra cautious type, I read on, only to find BARELY printed in big ole letters. We gave back the menu and left, fearing Mimi's was one of those places that thinks gluten only includes wheat.

Another thing that helped us out? Our hotel had a mini-fridge, so we went to the Target down the street from Disney and got GF cereal and milk to keep on hand for breakfast.

All in all, the trip was fantastic. I felt like a normal person traveling instead of a "Celiac". Best vacation I've had GF so far. I don't think my family even had to suffer because of my diet! Gooooooooooooooo Disneyland! Now...I just want to go back. :)

Normal Gluten-free Bread...No Really. It's NORMAL!

I have been on the gluten-free diet for almost a year, and I have to say that at this point life is feeling pretty normal. I've adjusted to the gluten-free lifestyle, and all my old recipes have been converted to taste completely normal gluten-free (well...all except for my mom's unbelievable, one-of-a-kind sugar cookie recipe. Unfortunately, I'm still working on that one). Dinners have been normal (really normal) for a long time, cookies haven't been a problem, and with the recent addition of Betty Crocker Gluten Free Cake Mixes... life feels...complete. :) The one exception to the normalcy: BREAD.

Up until recently, I'd tried recipe after recipe, with just mediocre results. The hotdog and hamburger buns featured on this blog earlier...ok. But all the bread I ever made was either slightly off taste-wise, or way too dense. It just wasn't...NORMAL. You know what I mean by normal--yummy and crusty on the outside, spongy and light on the inside...BREAD! My sweet little hubbie changed all that.

For Christmas, I was given Bette Hagmann's "Gluten Free Gourmet Bakes Bread" cookbook. It took me a month before I even tried (that's how motivated I was after my previous attempts to put in all the work for homemade gluten-free "bread"). But the little title I'd seen for one of the recipes when I flipped through it kept going through my head over and over, in a very whiny, "try me" type voice: "Crusty French Rolls". Having gone without real bread for a year, nothing sounded better than that. You know what I'm talking about. So, I finally tried it--AWESOME. My gluten-free life will never be the same. Not only was it pretty easy compared to some of the recipes I'd tried, but they tasted like FRENCH BREAD FROM THE STORE. Crusty, spongy, deliciously flavored NORMAL French bread. Next, I used my new CuisineArt Breadmaker (also a Christmas present from the hubbie...do you think he was getting sick of not having bread around? :)), and tried the White Bread recipe. Also easy, also THE MOST NORMAL YUMMY BREAD! I would've been impressed with the results before I was gluten-free!

So, to make a long story short, I HIGHLY recommend the cookbook. It's worth it for those 2 recipes alone. I can now serve delicious sandwiches, rolls, and hot out of the oven BREAD (not fake-bread. BREAD) for my friends and family, Celiac or not! Mmm mm. Life just gets more and more normal...and tasty. :)

On a diet and gaining weight...

So, am I the only Celiac out there frustrated by the fact that I feel like I'm on a diet and yet packing on the weight?! Talk about a bummer. I remember my dietitian telling me I would gain weight as my intestine healed and started absorbing nutrients properly. But having been a skinny minny my whole life, and never having had to worry about what I ate, somehow I didn't believe her. "Ha...riiiiiiiiiiight. I'll stop eating tons of bread, and 90% of the goodies I'm used to, and I'll GAIN weight. Uh-uh. I'm going to be a stick! At least there will be perks to the Celiac diet..."

I hate to say it, but she was right and I was wrrr...wrrrrrr....wrrrrrrrong. There. I said it. :)

I'm not saying I'm overweight, but I tell you...it does not feel good to pull out pants and shorts I haven't worn in a season or two and have them be too small!

I exercise like always, and don't overeat. (Well...I'm sure I could probably cut out some ice cream and snacks here and there...IF I WANTED TO CUT OUT ALL HAPPINESS!) But still the ten pounds came and won't leave.

My awesome husband keeps reminding me that I'm now HEALTHY and that's more important than being able to fit into pants that were probably way too skinny in the first place. And the logical side of me definitely agrees...

But there's still that girly side..... :)

Gluten Free Pizza Crust

UPDATE: Ok...so since originally posting this a couple of years ago, I have changed my mind.:) Sorry, but Bette Hagman's Seasoned Pizza Crust in "The Gluten Free Gourmet Bakes Bread" blows everything else out of the water. Think normal tasting pizza (not take out pizza...normal homemade pizza...). Delish. If you don't have that book yet...it's a must. Just a couple of changes to her recipe:

*The first couple times were sooooooooo frustrating as I tried to figure out how to spread the dough. Here's what I do now. Grease and dust with cornmeal a small cookie sheet. Grease the back side of a plastic spatula (the pancake flippy kind...not the rubber, scrape the sides kind). Put all the dough in the center of the pan. Use the greased back side of the spatula to pull the dough to the edges of the cookie sheet. When you hit the side, leave the extra that naturally accumulates for a raised edge crust. Mmm. Don't get frustrated. A few times in, you'll be a pro!

*I bake for 15 minutes without toppings, and another 13 with.

*And I highly recommend brushing the crust with a mix of melted real butter, parmasean and minced garlic 3 minutes before it comes out. YUM. Even my hubby eats it with me.

I'll leave the post underneath, but compared to the stuff I'm now making....eh. :) I'm telling you GET THAT COOK BOOK!

It's been awhile since I posted. Life has been...crazy life! I'll try to do better. Starting right now...

Ever since I've been eating gluten-free (almost a year now), I've been making homemade pizza here and there, hoping to land on something that tastes close to a normal pizza. (I'm lucky enough to live close to a Z Pizza that serves gluten-free crust, which is actually really good, but it's a chickpea crust, so I'd still like a yeasty, doughy option!) It's a lot of work to make homemade crust every time I want a pizza, especially since gluten-free crust tends to be sticky and hard to spread. The majority of the crusts I've tried (quite a few different recipes, believe me) haven't been anything special, and definitely aren't worth all the work. Most don't get poofy like a normal crust, and ALL of them have turned kinda mushy and dense under all the cheese and toppings.

Finally, on Friday I might have found a winner. Instead of going completely from scratch, I decided to try Blue Chip Group's French/White Bread mix. I made it as instructed for bread, adding some sugar and honey in an attempt to yummy-up the flavor. When I pulled the pizza stone out of the oven, I was pleasantly surprised at how NORMAL the crust looked. After eating it, I was still impressed--and so was the husband, which is saying something! Great texture...I almost could've believed I was eating Dominos. :) The flavor still needs a little tweaking...I'm thinking about adding some Italian seasoning next time, or maybe brushing the crust with butter and parmesan the last bit. But all in all. Success!!