Lemon Bars -- In progress

Gluten-free Lemon Bars

1 cup flour blend
1/4 cup margarine, chilled
1/4 cup powdered sugar
1 t. xanthan gum
1/4 t. salt


filling
1 1/2 cups powdered sugar
1.4 cup flour blend
1/2 t. xanthum gum
2 large eggs
3 large egg yolks
1/4 fresh lemon juice
1 T. zest
1/4 t salt

1. Preheat overn to 350. Grease an 8 inch glass pan
2. To make the crust. In a food processor, combine all the ingrdiants and process until crumbly. Press the mixture on the bottom of the prpared pan., using plastic wrap to prevent it from sticking to your fingers. Bake for 10 to 15 minutes. or until slightly dry looking. Cool slightly. Leave oven on.
3. To make the filling: In the same food preocessor, combine all the ingreditents and process until the mixture thiecken. Pour over the crust. Bake for 20 to 25 minutes or until set. Cool in the pan on a wire rack. Cut into 12 bars. Dust with powedered sugar.

RANCH

Ranch. Good.

YES. YES. YES.

Yeast Bread Recipes Gluten Free

This is a site that had some yeast breads. Look in the list that says "Machine Breads" at the bottom.

I am using the white bread recipe as a base for the cinnamon rolls for Christmas.

http://www.cookingbread.com/gluten_free.html

Chocolate Frosting

¼ cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 ½ cups.

Seed Bread (Mult-grain)

Bread -- Multigrain or Seed

Still needs a milk substitute

• 1 egg
• 1 1/4 cups milk
• 1 tablespoon oil
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 2 cups rice flour

• 2 teaspoons xanthum gum
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 2 teaspoons instant yeast

Cinnamon Rolls

I am trying to make Cinnamon Rolls for DJ for Christmas. Here is what I have so far. And more hope for Christmas is to make a thicker frosting and really lather it on, so he does not notice .... :)

• 1 egg
• 1 1/3 cups water
• 1/4 cup melted butter (Use margarine)
  
• 1 teaspoon lemon juice
• 1 tablespoon liquid honey
• 3 to 4 cups Gluten Free All-Purpose Flour ( tapioca flour, rice flour, potato flour)

• 1 tablespoon xanthum gum
• 1 1/2 teaspoons powdered gelatine
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 tablespoons powdered milk
• 1 tablespoon dried yeast

Frosting

¼ cup margarine, softened
1 to 1 1/2 teaspoon vanilla
3 1/2 cups powdered sugar
3 to 6 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. Add 1/2 teaspoon more of vanilla is desired.

Notes: Something in this tastes horrible. The smell and taste of the dough is really bad ... to me. I'd like to know which flour or ingredient causes this taste.

The dough was crumbly, but once I rolled it out, it was totally fine. Making the actual rolls was the most normal part.

Next time I want to grease my surface a little more and roll the dough out thinner. The dough does not rise much, so it might be best to go for a tall, thin walls approach like in a Cinnabon. Also, LOTS OR FROSTING AND LOTS OF BUTTER, SUGAR and CINNAMON inside might hide the taste.

Again, texture is not an issue with this recipe. It is taste. Maybe add more sugar and honey to the dough. Or maybe add a strong flavor like vanilla or banana squash to the dough. Also the dough did not have oil in it ... I'd like to try it with oil.