Gluten-Free Cinnamon Rolls

Ingredients:

½ cup rice flour
¼ cup tapioca flour
¾ cup potato starch
2 teaspoons baking powder
½ teaspoon xantham gum
½ teaspoon salt
1 Tablespoon sugar
2 eggs
1/3 cup vegetable oil
½ cup milk
3 Tablespoons melted butter or margarine
2 teaspoons cinnamon
½ cup sugar
¾ cup raisins (optional)

Icing:

1 cup powdered sugar
¼ teaspoon vanilla extract
1 Tablespoon milk

Directions: Preheat oven to 400 degrees. Mix together the rice flour, potato starch, baking powder, xantham gum, salt and 1 Tablespoon sugar. Sift to remove lumps (not sure if that’s 100% necessary) In a separate bowl, mix the eggs, oil and ½ cup milk. Mix the wet ingredients with the dry ingredients. Spray a piece of waxed paper about 20” long with vegetable spray (I used saran wrap and sprayed it really well, as I didn’t have wax paper and it worked fine.) Scoop the dough onto the waxed paper. Spray a spatula with vegetable spray and carefully spread the dough out to a 10” x 14” rectangle. The dough will be extremely wet. Drizzle the melted butter over the dough. In a bowl, mix the cinnamon and ½ cup sugar together, and sprinkle the mixture over the buttered dough. It should be able to absorb it all. Sprinkle the raisins evenly. Lift the long side of the paper and roll the dough over. Continue to roll the dough until a log is formed. Spray a knife with vegetable spray and cut into 6 pieces. Put cinnamon rolls into a muffin pan that has been sprayed with cooking spray. (These expand a lot, and I cut them into smaller pieces – probably about 10 and that still made good sized rolls) Bake for 15-18 minutes. Meanwhile, combine the powdered sugar, vanilla and milk for the icing. Drizzle the icing over the cinnamon rolls after they come out of the oven and are still warm.

Recipe submitted by GFN member glutenfreesteve

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