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

Handmade, vegan, raw chocolate truffles, raw chocolate brownies, raw chocolate-dipped date rolls, nutritive cacao spreads, hot chocolate mixes, and superfood treats!

www.ulimana.com

General Mills ventured into the gluten-free market because several employees and their relatives had gluten intolerance. Dena Larson, marketing manager for the baking products division of General Mills, which owns Betty Crocker, said what struck the staff was that gluten-sensitive people were excluded from the “sweet moments of life — family moments sharing a cake, being able to reward your son with a cookie when he gets off the bus. Those are the things we take for granted, but it’s emotional to have those things taken away from you.”

Development of the products moved swiftly — “because we were very targeted” — and they were introduced in June of 2009. Increased awareness also spurred General Mills to create a website highlighting their gluten free products. www.LiveGlutenFreely.com lists more than 200 products under the brand names Yoplait, Progresso, Betty Crocker, Larabar, and Chex – and according to General Mills – more are in the pipeline.

I happened onto a rather ‘glowing review’ of these cheesecakes that you might want to check out: switch2glutenfree.com/gf-product-review/earth-cafe-gluten-free-cheesecakes.

To find out more about Earth Cafe, visit their website: earthcafetogo.com, or if you can’t wait another minute to order one of these cheesecakes, go directly to their online store! earthcafetogo.com/onlinestore.

The shop is small and cozy, and smiling faces welcome you into a world of cupcakes and kitsch. The vinyl records and other retro riff-raff are (like most) a little forced, but mostly just adorable and the cute shop girls are icing on the (cup)cake.

Read the full post by Jazzi McGilbert, published on January 4, 2010: www.stylesectionla.com/blog/2010/01/04/babycakes-nyc-gluten-free-bakery-opens-downtown.