On to the cinnamon rolls. I made these before church on Christmas Eve. When I pulled them out of the fridge to heat them up Christmas morning, they seemed a little dry. So, I made the glaze with extra rice milk then added it to the rolls then baked them for about 10 minutes. They were perfect! I recommend adding extra moisture in some form if you are making these in advance. My "accident" seemed to work out perfectly, thank goodness!
1 cup rice milk
1/4 cup grapeseed oil
1/4 cup sugar
2 1/4 cups basic gluten free flour mix
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 teaspoons active dry yeast
1/4 cup Spectrum shortening (softened in the microwave about 30 seconds)
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
Rice Milk Glaze
1 cup powdered sugar
2 tablespoons rice milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons Spectrum shortening
(Whisk all ingredients together until smooth)
1. Mix together the rice milk, oil, and sugar in a microwave-safe bowl. Heat for about a minute and ensure the mixture doesn't reach above 115 degrees.
2. In a large mixing bowl, whisk together the flours, xanthan gum, baking powder, salt, and yeast.
3. Add the wet mixture to the dry mixture and blend well. Cover with plastic wrap and let rest for about 10 minutes. In the meantime grease around baking pan.
4. Flour a flat workspace as well as your hands. Turn your dough onto the workspace, sprinkle with flour, pat lightly, then flip and repeat.
5. With a floured rolling pin, roll the dough into a long rectangle. It should be about 1/4 inch thick and about 16 inches long by 9 inches wide.
6. Brush the softened shortening evenly over the dough. Combine the cinnamon and brown sugar together and sprinkle evenly across the dough.
7. Gently roll the dough lengthwise into a log. I used a spatula to help coax it along.
8. Cut a log into 12 pieces and transfer to greased baking pan. Proof for about 2 hours (I used a warm oven with a bowl of water on the lower rack to prevent the cinnamon rolls from drying out.).
9. Bake for 45 minutes at 350 degrees.
10. Drizzle with the glaze while still hot. Let cool in pan and serve warm.
Gluten Free Cornbread Stuffing
1 Package Bob's Red Mill Gluten Free Cornbread Mix prepared in a 9x13 pan
4 Ribs celery diced
1 small (or medium if you like) onion, diced
16 links turkey sausage, diced
1 Tablespoon olive oil
1 Tablespoon minced garlic
2 Teaspoons Italian Seasoning (or a little each of Thyme, Marjoram, Rosemary, Oregano, Basil, and Sage)
1 can (14.5 oz) chicken broth
1 Teaspoon Salt
1/2 Teaspoon Pepper
1. Prepare a pan of Bob's Red Mill Gluten-free Cornbread Mix following the package instructions. Bake it in a 9x13 pan instead of 9x9.
2. Cool, then cut the cornbread into cubes. Let them sit overnight.
3. Toast the cornbread cubes in the oven then set aside.
6. Transfer to a casserole dish and bake covered at 425 for about 20 minutes.