BEST CINNAMON ROLLS EVER!!!

These are gooey, chewy, and DELICIOUS!  I am still perfecting the recipe.  The potato flakes make it lighter and have a great flavor.  I have also just made rolls out of these too.

2 1/2 - 3 c of Jules Gluten Free Flour
1/3 c potato flakes
4 T powdered milk
1/4 c sour cream
1/3 c sugar
1 t salt
2 packages yeast (4 1/2 t)
1 c very warm milk (120 to 130 degrees)
1/4 c butter
1 large egg
1/4 c sugar
2-3 T butter
cinnamon

1.  Mix 1 1/2 cups of Jules Flour with potato flakes, powdered milk, sugar, salt and yeast in a large bowl.  Add warm milk, 1/4 c butter, sour cream, and the egg.  Beat with electric mixer on low speed 1 minute scraping bowl frequently.  Beat on medium speed 1 minute, scraping bowl frequently.  Stir in enough flour to make dough easy to handle. (It will be a bit sticky still.)


2.  Place dough on a lightly floured surface.  Knead about 15 times.  Roll out as flat as you can in a rectangular shape.  Pour melted butter, sugar and Cinnamon over dough.  Roll dough starting with the long side.  Pinch off end.  Cut off about and inch thick and place on a pan.

3.  Let rise about 30 minutes or until double.  Bake at 350 degrees for 25-30 minutes.  Frost immediately.

Classic White Bread

I finally found a bread I like!!!  I have one other bread recipe I need to put on here, but this is great for sandwiches.  YAY! I have missed sandwiches. Next time i'll use smaller pans so the bread is more sqare. There are a lot of steps, but I promise it is worth it.

2 c rice flour
1 1/4 c Carol's Sorgham Blend (look at top of categories for this mix)
2 T sugar
1 T xantham gum
1 1/2 t salt
1/2 c nonfat dry milk
2 1/4 t (1 package) dry yeast
1 t unflavored gelatin (optional, but helps bread retain moisture)
1 1/2 c water
2 T margarine or butter
1 t rice vinegar
3 large eggs

Combine all dry ingredients and wisk together in a large bowl and preheat oven to 200 degrees

Melt margarine in water and heat to 120-130 degrees and add water to dry ingredients slowly on low speed.  Then add vinegar and eggs, one at a time.  Then mix on high for 3 minutes. (dough will look like thick cake batter)

Pour dough into one greased bread pan.  Place in preheated oven; turn oven off.  Let the dough rise until doubles; about 45-60 minutes.

Turn oven on (with bread still in it) to 375 degrees.  Bake 25-35 minutes; until toothpick comes out clean.

Place bread on cooling rack for 10 minutes and remove from pans.  When bread has cooled slice and place in bag.  Store in freezer.

Microwave a few seconds and then toast it. (At least that's how I like it.)