GF Cinnamon Rolls with Royal Icing: from Chef Frank Terranova of "Cooking with Class"

Here's the first installment of gluten-free recipes
from CHEF FRANK TERRANOVA, of Turn to 10's "Cooking with Class"

To check out more gluten-free recipes and videos from Chef Frank,
go to turnto10.com and select the "Lifestyles" tab, then scroll down
to select "Cooking with Class"

THANKS to Chef Frank Terranova
for his support of the local gluten-free community!

 

Gluten-Free Cinnamon Rolls

Yield: 6 servings

Ingredients:
¾ cup rice flour
¾ cup potato starch
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1 tsp. sugar
2 eggs
½ cup vegetable oil
½ cup milk
3 tbsp. butter, melted
2 tsp. cinnamon
½ cup sugar
¾ cup raisins
1 cup confectionary sugar
¼ tsp. vanilla extract
1 tsp. milk

Method of Preparation:

1. Preheat oven to 400°F.
2. Combine the rice flour, potato starch, baking powder, xanthan gum, salt, and 1 tablespoon sugar. Sift to remove lumps.
3. In a separate bowl, mix the eggs, oil, and milk.
4. Combine the wet ingredients with the dry ingredients.
5. Spray a piece of waxed paper about 20" long with non-stick vegetable spray and scoop the dough onto the waxed paper,
6. Carefully spread the dough out to a 10" x 14" rectangle. The dough will be extremely wet.
7. Drizzle the melted butter over the dough.
8. Mix the cinnamon and ½ cup of sugar together and sprinkle mixture over the dough.
9. Sprinkle the raisins evenly over the dough.
10. Lift the long side of the paper and roll the dough over. Continue to roll the dough until a log is formed.
11. Cut into 6 pieces.
12. Place rolls in a muffin tin that has been sprayed with vegetable spray, and bake for 15-18 minutes.
13. Meanwhile, combine the confectionary sugar, vanilla, and milk for the icing.
14. Drizzle icing over the rolls after they are removed from the oven and are still warm. Serve warm.

Adapted from: Lesley’s Recipe Archives

Royal Icing

Ingredients:
2 lbs. confectionary sugar
½ tsp. cream of tartar
½ cup, more or less pasteurized egg whites

Method of Preparation:

1. Sift together sugar and cream of tartar.
2. Slowly add egg whites while mixing on low speed, adding enough whites to achieve desired consistency.
3. While on high speed until light and fluffy, keep wrapped airtight and use immediately.

Gluten-free Chocolate Chunk Coconut Macaroons

I tried a recipe today from "Simply...Gluten-free Desserts," by Carol Kicinski. The ingredients include sugar, sweetened flaked coconut, egg whites, vanilla extract, seas salt, and semi-sweet chocolate. I like the combination of tastes, but I think I undercooked them just a little - the coconut was a little too chewy for my taste. I wouldn't have minded kicking up the taste a notch, but not quite sure what I would add to achieve that. All in all, not a bad cookie - just not quite what I expected. 

Next, I'm trying the recipe for Pumpkin-Maple Scones...

Quinoa Salad

QUINOA (pronounced "KEEN-wa) is a staple of many gluten-free and vegetarian diets. While it is in fact a seed, quinoa is prepared and used like a grain. Originally grown in the Andean region of Central and South America by the Inca Indians, quinoa is nutty in flavor, rich in amino acids,  and has the highest protein content of all grains. It is also high in unsaturated fat and lower in carbohydrates than most grains. My favorite quinoa recipe is based on one found in "Bon Appetit" magazine.

QUINOA SALAD
Ingredients

1 tbsp. sherry vinegar

1 sm. clove garlic, minced

3 tbsp. extra-virgin olive oil

½ tsp. kosher salt

¼ tsp. fresh ground pepper

½ sm. shallot, minced

3 medium-size tomatoes (about 1 lb.), cut into 1-inch cubes

1/3 cup yellow or orange bell pepper, cut into ½ inch squares

¼ English cucumber, halved lengthwise and sliced into ¼ inch half moons

4 (6 oz.) skinless halibut fillets

2 cups cooked quinoa (prepared according to package directions and drizzled with olive oil and salt and pepper to taste), at room temperature

1 cup whole basil leaves

½ pound mozzarella, cut into ½ inch cubes, lightly salted

Directions

In a large bowl, whisk together first five ingredients. Add shallot, tomatoes, bell pepper, cucumber and lightly toss. To the tomato mixture, add quinoa, basil and mozzarella cubes and toss. Can be served room temperature or cold. Serves approx. 4

Simply...Gluten-Free Desserts by Carol Kicinski

My local library notified me today that their copy of "Simply...Gluten-Free Desserts" by Carol Kicinski was available for pickup. I've been eagerly awaiting this one, so I'll test drive some recipes and let you know what I think. If anyone has prepared any desserts from this book, give me a shout out!