Cinnamon Rolls with Cream Cheese Frosting! Gluten/Dairy Free скачать в хорошем качестве

Cinnamon Rolls with Cream Cheese Frosting! Gluten/Dairy Free

Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!” Flour Blend Episode    • The Ultimate Gluten Free Flour Blend   Cream Cheese Frosting Episode    • CARROT CAKE WITH CREAM CHEESE FROSTING, GL...   Crescent Rolls Dough Episode    • GLUTEN\DAIRY FREE CRESCENT ROLLS!   Cinnamon Rolls 1 batch crescent roll dough (recipe below) ¾ cup non-dairy butter divided 1 cup brown sugar 2 TBS cinnamon Place ¼ cup non-dairy butter in a 9x13 pan. Place in oven and preheat to 375 degrees. While butter melts mix brown sugar and cinnamon. Once butter has melted mix in ¼ cup brown sugar/cinnamon mixture. On a lightly floured surface, roll half the crescent roll dough into a rectangle approximately 9x13. Spread with ¼ cup softened butter and then half of remaining cinnamon/sugar mixture, spreading to edges. Roll from the long side and slice into 6 discs, placing in baking dish. Repeat with second half of dough. Bake rolls approximately 30 minutes in 375 degree oven until golden brown. Cool and serve with cream cheese frosting. Crescent Roll Dough Step 1: 1 package active dry yeast 1 cup warm non-dairy milk ½ cup sugar 2 cups basic flour blend Add above to large bowl and mix until combine. Set aside for 30 minutes. Step 2: In a separate bowl combine: 2 cups basic flour blend 2 teaspoons Ulta-tex 3 (modified Tapioca starch) 3 teaspoons egg white protein powder ¼ teaspoon cream of tartar 2 teaspoons xanthan gum 1 teaspoon salt To yeast mixture (step 1) add: 2 eggs ½ cup melted non-dairy butter Mix until combined then add flour mixture (step 2) about a half at a time and stir until combined. Cover with dishcloth and set aside until ready to use (minimum of 1 hour). Cream Cheese Frosting 4 ounces non-dairy cream cheese (I use VioLife) ½ cup non-dairy butter (I use VioLife) 4 cups powder sugar 1 tsp vanilla In a stand mixer combine cream cheese and butter. Mix until combined, light and fluffy. Add powder sugar one cup at a time mixing until incorporated. After the third cup add vanilla. Once all ingredients are combined, increase the speed on the mixer and beat for several minutes (at least 2).