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In: Other Topics

Submitted By SharonJAustin
Words 374
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For Chocolate Chip Cookies * 11 ounces brown rice flour, approximately 2 cups * 1 1/4 ounces cornstarch, approximately 1/4 cup * 1/2-ounce tapioca flour, approximately 2 tablespoons * 1 teaspoon xanthan gum * 1 teaspoon kosher salt * 1 teaspoon baking soda * 2 ounces sugar, approximately 1/4 cup * 10 ounces light brown sugar, approximately 1 1/4 cups * 1 whole egg * 1 egg yolk * 2 tablespoons whole milk * 1 1/2 teaspoons vanilla extract * 12 ounces semisweet chocolate chips * 8 ounces unsalted butter

For the Cinnamon Rolls: * 1/2 cup white rice flour (77 g.) * 1/2 cup brown rice flour (67 g) * 1/2 cup tapioca starch (59 g) * 1/2 cup potato starch (76 g) * 1/4 cup millet flour (34 g) (or potato flour) * 1 teaspoon xanthan gum (or guar gum for corn-free) * 1/2 teaspoon pectin (leave out 1/2 teaspoon xanthan gum) (optional) * 1/4 teaspoon salt * 1/8 teaspoon gluten free baking powder (Featherweight is corn-free) * 3 Tablespoons sugar * 1 cup warm 2% reduced fat buttermilk, (or milk) heated to 105 - 110°F * 1/3 cup unsalted butter, melted, cooled * 1 1/4 teaspoon instant dry yeast * 1 egg, room temperature
For the Filling: * 1/2 cup dark brown sugar, packed * 1 1/2 teaspoons ground cinnamon * 2 3/4 Tablespoons unsalted butter, barely melted
For the Cream Cheese Icing: * 2 Tablespoons cream cheese * 1 cup confectioners’ sugar (Trader Joe's Organic is corn-free.) * 1 Tablespoon milk of choice * 1/2 teaspoon pure vanilla extract
For Dairy-Free Icing: * 1 Tablespoon dairy-free buttery spread or shortening (I use palm shortening), softened * 1 cup confectioners' sugar (Trader Joe's Organic is corn-free.) * 1 Tablespoon milk of choice * 1/2 teaspoon pure vanilla extract…...

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