Lemonade by the Gallon

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Nailed it?

Ah, the challenge of baking without gluten and eggs.  It’s such a joy, especially for the person who is kitchen averse.  This is the third day in a row that I have attempted a gluten free, egg free version of cinnamon rolls that we actually like.  Yesterday and the day before, I did two variations of a vegan cinnamon roll recipe which used yeast.  They smelled sooo good, but they didn’t bake well 1.) with my gluten free flour mix and 2.) no eggs.

The other day, I read a recommendation to just use a biscuit recipe.  Biscuits?  Surely not!  Not the way I make them, anyway.  They always end up crumbly and nothing like cinnamon rolls or any other kind of roll for that matter.  After the last two experiences, I was not looking forward to trying a yeast roll again, so I decided to go ahead and make biscuit dough, roll out it, add the future goo, roll it up, slice it up, bake it and see what happens.

They turned out really *great!    The goo gooed well and was in fact bubbling when I pulled the rolls out of the oven.  The “roll” part was baked all the way through and yet soft and not dry at all.

*It has been almost 9 years since I’ve had a “real” cinnamon roll. I might not remember what a real one tastes like so you might have to adjust your expectations if you’re newly gf! 🙂 My husband just had one and he said it was good, and he’s really critical of things that taste different from what he remembers. 😀

So anyway, let’s get to the important part:  the recipe!

This is from the Betty Crocker 40th Anniversary Edition Cookbook.  The baking powder biscuit recipe in this edition has worked for me through thick and thin, dairy free and gluten free.   The recipe as shown is the doubled amounts.

1/2 C shortening – I used Nutiva Shortening

4 C flour – I used King Arthur Flour Gluten Free Baking Mix

2 Tbsp sugar, if desired – I desired.

2 Tbsp baking powder

2 tsp salt – I omitted the salt.

1.5 C of milk – I used Silk Unsweetened Almond Coconut Blend and ended up using more than that.  I think it ended up being nearly 1/3 – 1/2 C more.  Just add slowly so you don’t overdo.

[You’re also going to want to mix 1 Tbsp of cinnamon in a bowl with about 1/2 C of brown sugar.  for the filling.  Also, melt 2 Tbsp of your choice of fat.  I used Earth Balance Soy Free Buttery Spread, my fave.]


“Heat oven to 450 degrees Fahrenheit.  Cut shortening into flour, sugar, baking powder and salt with pastry blender [I don’t have a pastry blender so I just used a couple of knives and did the knife thing.] until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.) [I added milk to just-before-sticky.]

Turn dough onto lightly floured surface.  Knead lightly 20 to 25 times, about 30 seconds.  [Remember that this is gluten free flour you’re working with so it’s not going to ever be like nice elastic gluten flour.  It’s going to want to crumble a little or break even when you’ve done it right.]  Roll or pat 1/2 inch thick. [I laid out two lengths of plastic wrap side by side, overlapping about 2 – 3 inches, lightly floured it with some of the baking mix and rolled the dough out on that into about a 16″ x 12″ rectangle.] Cut with floured 2 1/2-inch biscuit cutter. [Actually, at this point, you’re going to spread melted fat onto the biscuit dough and then coat with brown sugar/cinnamon mix. Once you’ve done that, it’s time to roll it up.  I found it helpful to roll the dough with the assistance of the plastic wrap.  I began lifting the plastic wrap on the far edge and use that to slowly guide the dough toward me, if that makes sense.  The plastic wrap also helps keep the dough from breaking as it rolls, for the most part.  Once rolled, I cut the rough ends off and then sliced the roll into about 1 inch sections and placed them onto a foil lined baking sheet.] Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.  Bake 10 to 12 minutes or until golden brown. [In my oven, I baked it for 12 minutes.] Immediately remove from cookie sheet. [This is where the foil lining comes in.  Because I’ve had such a terrible time with crumbling of hot gluten free stuff, I wanted to be extra careful not to ruin them.  I placed a length of foil on top of the biscuits, placed my cooling rack on top of that, sandwiching the rolls between them, and quickly flipped them onto the cooling rack. They survived.]

I am definitely making these again!

Free of: Gluten, dairy, soy and eggs.





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The Quest for a GF/DF/SF Pumpkin Roll – Revived

It has been pretty rare that I actually think about solving a problem really, really far in advance, but as I sit here willing myself to get off the couch and work on a project, I was reminded that I have yet to come up with a decent pumpkin roll that everyone in our family can eat.

Here is a recipe I may try: http://alovelysideproject.com/gluten-free-vegan-pumpkin-roll-how-to-video/

I especially appreciate recipes that have all of my necessary substitutions done for me.

Well, off I go to paint and contemplate pumpkin rolls as we await an update on a mission trip that someone special to us is on.

May God bless you on this first day of a brand new month!

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The Quest for a Successful GF/DF/SF Pumpkin Roll – Part 2

This is what I ended up doing.  It was okay.  Not great.  It needs work, but it did meet a need in a pinch.  I’m not sure if it was blah due to being frozen ahead of time or what.

Pumpkin Roll
Free of gluten, dairy, soy, and eggs when made as written

Preheat oven to 325.  (I meant to preheat it to 300 but was standing at an odd angle to the dial while setting the temp. It ended up being 325.  It worked anyway!)


1 Cherrybrook Kitchen GF yellow cake mix
1/3 C melted Earth Balance Soy Free Buttery Spread
3/4 C Libby’s 100% Pure Pumpkin
EnerG Egg Replacer for the equivalent of 1 egg

Creamy Pumpkin Filling

*Baking time ended up being about 36-38 minutes in the manner in which I did it.  If you use a jelly roll pan or cookie sheet, it will probably take less time since the batter will be thinner, so keep an eye on it.  I used a 9 x 13 glass baking dish because I didn’t have any foil to cover my gluten infested cookie sheet.

When the roll was finished baking, I let it cool for about 15 minutes and then I flipped it out onto wax paper and let it cool until it was just barely warm.  I


Creamy pumpkin roll filling (vegan) – 2nd attempt
If made as written, this filling is free of gluten, dairy, and soy. 


¼ C shortening – I used Spectrum organic palm shortening
2 Tbsp butter substitute – I used Earth Balance Soy Free buttery spread
2 Tbsp lemon concentrate into ¼ C measure.
Fill the ¼ C measure the rest of the way with milk of your choice.  I used almond milk – original flavor, not vanilla.
¼ C tapioca flour (this helps it to thicken with less powdered sugar, which can make it sickeningly sweet)
4 C powdered sugar, it may take more


Cream the fats.

Stir in the tapioca flour into the creamed fats until the mixture is smooth.

Stir in powdered sugar and milk mixture alternately until milk is gone.

Filling is ready when it is just thick enough that it doesn’t fall off the beaters but not so thick that it shreds the roll while spreading.  Use your own judgment.

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Other than intended uses for Cherrybrook Kitchen g.f. yellow cake mix?

If you have ever used a gluten free cake mix for anything other than cake or cupcakes, what did you do and how did it turn out?  There are recipes for making cookies with cake mix.  Why not build on the pretty great Cherrybrook Kitchen gf yellow cake mix?

My food allergies and intolerances are various and inconvenient, so trying to reaction-proof an old favorite is kind of depressing. I have yet to find a pumpkin roll recipe that is free of gluten, dairy, soy, and eggs.  There are significant complications with trying to replace both gluten and eggs in the batter for the roll, so I think I’m just going to try to bake thin layers and stack them kind of like this from the Hershey’s website.

Until today, I had given up on the cream cheese based filling and was resigned to use my stand by frosting recipe, while fantastic as frosting, leaves a lot to be desired – in my mind – as pumpkin roll filling.  Thankfully, this afternoon I came across this Dairy and Soy Free Cream Cheese Substitute by Cassidy@Cooking Gluten (& Dairy) Free.  I think that with some adjustments, I can probably make that work!  Hooray!!  That gives me the motivation to try to create a good tasting alternative to the very good but very reaction provoking pumpkin roll I used to love.

If anyone has successfully made anything yummy using a gluten free/other stuff free mix, please tell me about it!


Much better!

I haven’t accomplished everything I wanted to by now, but it looks a lot nicer in here.  I still need to bake cupcakes, wash and cut up veggies, finish dusting and straightening the bookcase in the dining room, finish cleaning the kitchen, and get my church clothes ready.

I’m going to be making cupcakes with the Namaste Chocolate Cake Mix.  I’ve done it a few times before and it’s a really good cake, especially for gluten free. I make cupcakes instead of cake because I use an egg substitute.  There’s nothing quite like eggs for a cake.  Nothing really leavens a potentially dense cake like eggs.   EnerG Egg Replacer instead of eggs works best when a recipe or mix calls for 1 or 2 eggs.  Any more than that and it’s hard to get anything but hot dough when making bread or cake.  Cupcakes, otoh, turn out baked and yummy, though mine usually end up with a dent in the center.  I’ll try to remember to take pictures.