Preparing the filling of this pie is extremely easy and takes very little time. You will need to cook half of the blueberries and crush them a bit with a potato masher to release liquid and reduce the blueberries quite a bit. This purple reduction mixed with the cornstarch will provide the foundation for the whole blueberries and sugar that are going to be incorporated later. By doing this, the result will be a nice homogeneous filling inside the pie.

The trick to getting a vibrant and intense purple colour of the filling is the lemon juice. The lemon juice accentuates the colour of a lot of berries, that is why almost always you add a small amount of lemon juice to jams, jellies or other reductions. It is really incredible how the colour changes when you add it and after you cook it!

For this recipe, we are going to use our gluten-free pie crust recipe that yields the bottom and top layers for a 9-inch pie plate! If you haven’t seen it, you can follow this link to make it beforehand! Be aware that you need some time for the dough to cool before you can use it here. You can always try to find some pre-made gluten-free pie shells, but you would need to figure out the cooking times for those ones, as well as how much filling would work with the size of the one you have (I am sorry about that). One thing that is a must, is that the blueberry filling must be bubbling hot when you take it out from the oven, that is the signal that the filling is ready!

If you follow my crust recipe, you will need to have a 9-inch pie plate and a rolling pin to roll the crust dough. A silicone mat is really useful to prevent the dough from sticking. For the pie plate, I used a metallic one with a removable base. It allowed me to have the nice curves in the border, to have a nice browning on the bottom shell, and to remove the pie and plate it elsewhere!

You will also need a large saucepan where you can fit 600 gr of the blueberries to cook them (around 3-4 cups of blueberries) and something to press and crush the blueberries while they are cooking (like a potato masher).

Here we go with the recipe!

Awesome Blueberry Pie

Recipe by Giovanni PamparanaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

This blueberry pie is the combination of the freshness of summer with the right amount of sweetness inside a pie that you won’t get tired of it!

Ingredients

• 1 batch of our gluten-free pie crust recipe
  (1 batch makes two crusts)

• 1200 g blueberries

• 1 shredded peeled apple without the core

• 150 g sugar (3/4 cup aprox)

• 2 tbsp cornstarch

• 2 tbsp lemon juice

• A pinch of salt

• 1 egg white lightly beaten to brush

Directions

• Take out the crusts dough from the fridge to allow them to warm a bit before rolling them.
• Preheat the oven to 425ºF/220ºC.
• Put half of the blueberries (600 g) in a large saucepan and cook them for about 8-10 minutes at medium heat. While they are cooking, crush them with a potato masher or something similar to break the blueberries and release the juices.
  During the cooking time, the blueberry sauce that you are making should be reduced by half approximately or the original volume of uncrushed blueberries.
• Let the reduced blueberry sauce to cool off a bit.
• Meanwhile, drain the shredded apple with a clean cloth to remove the excess of water. Incorporate the shredded apple, sugar, salt, lemon juice, cornstarch and the rest of the blueberries to the reduced blueberry sauce and mix well to homogenize everything.
• Roll in a silicone mat (or in between two plastic wrap pieces) the crust dough into a 12-inch circle. You can help yourself with a little cornstarch in the rolling pin or in the dough if it is way too sticky, but it is better not to use any.
• Place the rolled dough into the 9-inch pie plate carefully so the dough doesn’t break. Remove and discard the excess from the borders (you can use that excess if you left a part of the crust too thin comprated to the rest).
• Roll the other crust into a 12-inch circle. Cut a hole in the middle and 6 more around the center one equally distanced. (you can be creative in this part if you want )
• Fill the blueberry mixture into the already placed pie crust being careful not to overfill the borders. It will become more liquid when it is cooked and you don’t want it spilling everywhere in the oven!
• Cover your creation with the crust and press the borders to seal the pie. Remove the excess.
• Brush the top of the pie with the egg white wash so it gets a nice browning after it cooks!
• Bake in the oven middle rack at 425ºF/220ºC for 25 minutes.
• Rotate the pie and reduce the heat to 350ºF/180ºC and bake for another 40 minutes. At the 30 minute mark, be careful not to burn the pie (remember that every oven is different!). You know it is ready when the crust is golden brown and you see the blueberry filling bubbling!
• When it is ready, take out of the oven and let it cool for at least 2 hours. This will allow the filling to set and allow the crust to be firm enough so it doesn’t break.
• Now it’s time to enjoy!!

The post Awesome Blueberry Pie appeared first on The Gluten-Free Corner.

There are several types of alfajores, some are made with a hard cookie, thin or thick, while some are made with a sponge-like cookie or the ones that we are presenting to you today, the so-called, cornstarch alfajores. You may guess why they call them like that, well… the batter is composed mainly by cornstarch (no surprise here, right?).

The awesome thing of these cornstarch alfajores is that they turn to be really soft and have a delicate a subtly sweet flavour, that they are the perfect companion for anything sweet, and that is when the dulce de leche comes to play.

The dulce de leche is a sweet spread that here will stick two cookies together and form a combination of flavour that is irresistible. Using shredded coconut, we will seal the open borders of the dulce de leche and give the alfajor a new depth of flavour!

Speaking of dulce de leche, there are several ways you can get hands-on this sweet bliss (I really love this spread). You can either find them at the store (I have seen two brands of dulce de leche on the shelves in Canada) or make it yourself! If you want to adventure in the craft of the dulce de leche, I am going to post several ways to make it in a future post, so stay tuned!

For this recipe, you will need the usual equipment that I suggest, such as the stand mixer and silicone spatula, but also you will need a rolling pin to flatten the dough, a silicone mat so you can work easier and avoid the dough sticking, and a cookie-cutter that is big enough to make the alfajores the size you want! (yes, there is no required size, just make them the size you fancy for!)

Here we go with the recipe for the softest alfajores that you will try!

The Softest Cornstarch Alfajores

Recipe by Giovanni PamparanaCourse: Dessert, SnacksCuisine: ChileanDifficulty: Easy

Servings

20

alfajores

Prep time

2

hours 

20

minutes

Cooking time

20

minutes

A classic snack from South America that is irrestistible and melts in your mouth! Bet you can’t eat only one!

Ingredients

• 480 g cornstarch

• 60 g white rice flour

• 60 g tapioca starch

• 5 g xanthan gum

• 3 large eggs

• 2 tsp baking powder

• 1 tsp grated lemon peel

• 1/4 tsp kosher salt

• 180 g unsalted butter at room temperature

• 180 g sugar

• 1 tsp vanilla essence

• 500 g dulce de leche (if it is dense, it is better)

• 100 g shredded coconut

Directions

• In a bowl, mix all the dry ingredients except for the sugar.
• In another bowl, beat the soft butter and sugar to form a homogeneous paste. Incorporate the vanilla essence and lemon peel.
• Slowly, start incorporating the eggs one at a time while continue beating the batter.
• Incorporate the dry ingredients sifting them first to avoid forming any clumps. We are aiming for a soft and homogeneous batter!
• Continue beating the batter for 5 minutes until it is very soft.
• Cover the bowl with plastic wrap and put it in the fridge for at least 2 hours. This will cool the dough and butter, activate the starches, and make it easier for us to work with it later avoiding incorporating more flour.
• After the resting time is over, preheat the oven to 370ºF/180ºC and line up a cookie sheet with parchment paper.
• Transfer the dough to the silicone mat slightly dusted with cornstarch. Dust the dough with some more cornstarch.
• Using a rolling pin, flatten the dough until you have a uniform size of 7 mm aproximately. If it sticks, you can dust the rolling pin and the dough with some more cornstarch.
• Using a cookie cutter, make disks of dought. I made disks of around 3 cm of diameter.
• Place them on the cookie sheet with enough space between each other so they don’t touch (they will grow a bit on the oven!). If you run out of space, you can prepare another cookie sheet to make more batches.
• Bake them for 12 to 15 minutes according to your oven. You don’t want them to be brown on top, so keep an eye on them! Also, don’t bake more than one batch at a time!
• Before ensambling the alfajores, you need to let the cookies rest and cool. Meanwhile, continue baking the other batches!
• When they are cool enough, grab two cookies, and spread a nice amount of dulce de leche between them and make a sandwich! Press them a bit and cover the borders of dulce de leche with shredded coconut. To make it easier to cover with coconut, you can put some on a plate and roll the alfajores on the coconut!
• Now enjoy!!!!

The post The Softest Cornstarch Alfajores appeared first on The Gluten-Free Corner.

These little guys are really awesome. The mix of the sweet cinnamon crumble on top with the acidity of the raspberry will elevate your muffin experience.

For this recipe, I didn’t use the stand mixer as I was teaching my 10-year old nephew how to prepare them. It’s more fun this way! This is a really nice and easy recipe to make with your kids to have good family time!

Just prepare the ingredients on beforehand so you have everything ready to bake, and don’t forget to preheat your oven!

If you have a stand mixer or hand mixer, you can definitely use it for this recipe but be careful to not overmix the batter!

You will need some paper liners (either for muffin or cupcake will work) and a muffin baking tray to hold the batter together in the liner as they will grow!

Gluten-Free Raspberry Muffins

Recipe by Giovanni PamparanaCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

8-10

muffins

Prep time

15

minutes

Cooking time

35

minutes

These gluten-free muffins are available for you at any time to satisfy your cravings!

Ingredients

• For the muffin batter

• 80 g cornstarch

• 60 g white rice flour

• 60 g tapioca starch

• 4 g xanthan gum

• 150 g granulated sugar (3/4 cup)

• 1/2 cup milk

• 1/3 cup vegetable oil (use a neutral flavour one, as canola)

• 1 large egg

• 3 g salt (1/4 tsp kosher salt)

• 14 g baking powder (1 tbsp)

• 1 cup of fresh or frozen raspberries (do not thaw the frozen raspberries!)

• For the crumble

• 28 g unsalted butter, melted (2 tbsp)

• 8 g cornstarch

• 6 g white rice flour

• 6 g tapioca starch

• 50 g granulated sugar (1/4 cup)

• 1 tbsp ground cinnamon

Directions

• Preheat the oven to 400ºF (200ºC)
• Prepare 10 muffin cups with paper liners. Have a few more in handy if you have extra batter.
• Mix all the dry ingredients for the muffin batter in a large bowl.
• On a separate bowl, whisk all the batter liquids.
• Now, incorporate the liquids to the dry mix and whisk it all together!
• The batter will be thick, so don’t worry about that. It is important that you don’t overmix the batter! The batter needs to be thick so you can scoop it, if you think that it is a bit too liquid, you can add some more rice flour. If it is way too dense, you can add some more milk.
• Now, add the raspberry and incorporate in a delicate and folding motion.
• Once everything is mixed up, start scooping the batter into the paper lined muffin cups. Do not fill over 3/4 of the paper liner!
• To make the crumble, mix all the ingredients and press them to create little crumbs. Sprinkle them over the batter. Do not put too much crumble over them or they may have problems rising!
• Now its baking time! Bake during 20-35 minutes. They will be ready when you insert a wooden toothpick and it comes out without wet batter (it may come a bit wet if you punctured a raspberry!). Control your baking time since the baking time will depend on the size of your muffins! Also, remember that every oven is different, so it may take a bit longer to be ready.
• Once they are ready, transfer them to a cooling rack and wait a few minutes allowing them to set!
• Now, enjoy!!!

The post Gluten-Free Raspberry Muffins appeared first on The Gluten-Free Corner.

Since I remember, I have loved this creamy and sweet bliss and whenever I had the chance to get in my hands one of those, I would devour it! The best part of all is that it is naturally gluten-free!

This dessert is really easy to make, but you have to take some precautions because you can burn it easily. That is why I am stating that it is a medium difficulty recipe. Anyways, only a few ingredients are needed to craft this wonderful and good looking dessert!

On the recipe, I will show how to do it in the traditional way but, if you have a cooking robot such as the Thermomix, it will make things waaaaaay easier as it will do all the cooking for you without needing your presence in the kitchen

This dessert is usually served in a glass that shows its two parts: a sweet milk custard at the bottom and a swiss meringue topped with some ground cinnamon on top.

A disclosure, the original recipe call for Oporto wine to make the meringue, but I don’t like that much how it tastes with that and I don’t think it’s worth buying a bottle to use 25 ml. So it’s up to you!

Our previous meringue recipe, the Mini Meringues, used the classical French meringue preparation which consists of adding the sugar directly to the beaten whites. This time, we are going to dissolve the sugar in the whites by slowly heating it (without reaching a temperature that coagulates (fully cooks) the whites). After all the sugar is dissolved, we are going to beat it until it is rather cool (yup, it will take some time but I promise it’s worth it!). This is why if you have a stand mixer, is the time to use it! If not, a regular hand mixer can do the trick too. By the way, did you know that this kind of meringue is used to decorate cakes and other stuff because it is the hardest and densest one?

Personally, I prefer to cool off the milk custard before adding the meringue on top (so it doesn’t dissolve). It will take a few hours to cool on the fridge so plan ahead! (don’t do the meringue on beforehand).

I promise that everyone will love it and I can’t wait for you to try it!

Suspiro Limeño

Recipe by Giovanni PamparanaCourse: DessertCuisine: PeruvianDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

This sweet and creamy Peruvian bliss will conquer everyone’s heart!

Ingredients

• For the Custard:

• 1 can of condensed milk

• 1 can of evaporated milk

• 4 large egg yolks (save the whites for the meringue!)

• For the Swiss Meringue

• 4 large egg whites

• 240 g granulated sugar

• 1/2 tsp cream of tartar

Directions

• If you do it in a saucepan:
• Beat the egg yolks a bit to break them apart.
• In the thickest non-stick saucepan you have, add the condensed milk, evaporated milk, and egg yolks. Mix well so they become homogeneous.
  
• Simmer the milk mixture (medium-low heat) while continuously stirring (not so fast, it’s just so it doesn’t burn in the bottom). This can take around 45 minutes until you get a nice caramelized colour.
  Be careful, if you use high heat to speed it up you will end up caramelizing the milk in the bottom, leaving the custard with some hard bits that are not pleasant!
• For Thermomix or cooking robot users:
• In the mixing bowl, add the yolks, evaporated milk and condensed milk. Mix for 8 seconds at a speed 5.
• Insert the butterfly whisk in the bowl.
• Cook for 45 minutes at 90°C (195°F) at speed 2.5 without the measuring cup. Instead, cover with the simmering basket to avoid it spilling outside.
• Lets continue for everyone
• Once you see that the milk mixture has a nice yellowish caramel colour (see the picture for reference) take it out off the heat and transfer it to the glasses or cups where you will serve the dessert. Don’t worry if it seems too fluid, it will harden later on the fridge.
• Wait that the custard cools off a bit and place the filled glasses or cups in the fridge to cool at least for 4 hours.
• In a saucepan, add the whites and sugar. Heat it up with low heat and constantly stirring until the sugar is completely dissolved (it is completely dissolved when you touch the mixture left in the spoon and you don’t feel any grains, don’t worry, it shouldn’t be so hot).
• Incorporate the mixture to the stand mixer bowl (or a regular bowl if you are using a hand mixer). Add the cream of tartar, and start mixing at a high speed.
• Continue mixing until you feel that the meringue is quite dense and it lost almost all the heat (it won’t be cool, but it should be a little warm).
• Now, decorate the glasses with the meringue, sprinkle some ground cinnamon, and put it back to the fridge to cool off a bit more until you are ready to eat them! Enjoy!

The post Suspiro Limeño appeared first on The Gluten-Free Corner.

Its chewy cookie-time!

Awesome Gluten-Free Chocolate Chips Cookies!

Recipe by Giovanni PamparanaCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

18

cookies

Prep time

30

minutes

Cooking time

40

minutes

These cookies are your way to go if you like them chewy and you can do them two ways, either thick or thin!

Ingredients

• 100 g cornstarch

• 75 g tapioca starch

• 75 g white rice flour

• 100 g brown rice flour

• 7 g xanthan gum

• 1 tsp baking powder

• 4g salt (1/2 tsp kosher salt)

• 225 g unsalted butter softened at room temperature (1 cup)

• 1 large egg

• 250 g granulated sugar (1 1/4 cup)

• 100 g light brown sugar

• 1 tbsp vanilla extract

• 270 g semi-sweet chocolate chips

• 1/2 tsp cornstarch

Directions

• Preheat the oven to 340°F and line a baking sheet with parchment paper.
• In a bowl, toss the chocolate chips with the 1/2 tsp of cornstarch. This will allow the chocolate chips to stay in the dough without melting to the bottom!
• In a separate bowl, mix all the dry ingredients and start adding all the rest of ingredients. Give it a good mix! The butter will start merging with the rest of the ingredients to form a smooth dough. Use your hands after a while, it will be easier
• When you have a smooth dough, incorporate the chocolate chips and distribute them into the dough.
• Make 18 balls of dough roughly of the same size.
• Now its time to chose. You can have thicker chewy cookies or thinner (but also chewy) cookies. If you prefer thicker, make disks on about 0.5 cm, if not, press them well so they are thin.
  They will not melt that much so press them as you like them later.
• Bake the cookies one tray at a time, for the thin ones bake them for 15 minutes. The thicker ones will need 20-25 minutes.
  Remember every over is different so mind your time!
• They will be really soft when you take them out from the oven, but after 5 minutes of cooling, they will be good to go! Enjoy!

The post Awesome Gluten-Free Chewy Chocolate Chips Cookies! appeared first on The Gluten-Free Corner.

Around the world, these little guys have loads of different names, but something that is common everywhere is that everyone loves them. I have had people from a lot of nationalities to try them (really, from Canada, Germany, Chile, Brazil, Argentina, Uruguay, Peru, China, India, Mongolia, and I am sure I am missing more!), and the result was the same always… they just disappear.

You know what is the best part? They are so easy to make!

An important detail, to make these guys you need a stand mixer. This is because they need intense beating and by hand, you probably won’t be able to reach that point. You can do it with a hand mixer, but it will take time, patience and effort.

Ok, enough talk, lets go to the recipe!

Step-by-step photos coming soon!!

Mini Meringues

Recipe by Giovanni PamparanaCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

300

kcal

Crunchy mini meringues that will melt in your mouth. I dare you to try to eat only one!

Ingredients

• 200 g egg whites at room temperature (about 6-7 large egg whites)

• 190 g white sugar

• 3 g cream tartar (1 tsp)

• 1 tsp vanilla essence (optional)

Directions

• Preheat the oven to 200°F (100°C) and line two large baking tray with parchment paper.
• In your stand mixer (or a bowl if you are mixing by hand), start beating the egg whites with the cream tartar at high speed until you see that it becomes very foamy and some soft peaks form (1-2 minutes).
• Decrease the speed and start adding the sugar gradually. When you incorporate all the sugar, increase the speed to high again and beat your meringue for at least 7-10 minutes until form stiff peaks (it will take longer with a hand mixer, just continue until you get the stiff peaks). You will see that the meringue is quite glossy too! If you are adding the vanilla, add it now, and mix a bit more to blend it.
  Congratulations! You made French Meringue! (resist the temptation to eat it right away).
• Pipe the meringue using a plastic bag with a wide icing tip (use the star tip to get pretty forms) into the parchment paper leaving some space between each other (just a little so they don’t touch when they grow a bit in the oven). You can give them any form you like, but try to keep them small and about the same size so they cook evenly. I like to do a swirl that goes upwards, maintaining the shape resulting from the star tip.
• Now comes the baking. You need to bake them for 1.5 hours approximately at a very low temperature so they start dehydrating slowly. By cooking them this way the result will be a crunchy mini meringue.
  Remember: Each oven is different so don’t take the eyes from them for so long. The meringues must maintain their white colour on top!
  Tip! If your oven doesn’t have good ventilation or things get a bit moist inside, you can increase the temperature to 225°F (110°C) and leave the oven door just a bit open so the moisture can get out.
• To know if they are ready, open the oven and softly touch one of them. It should feel like a crust has formed that is very soft and smooth. The final test would be to take the tray out, wait for 2 minutes and try to take one meringue from the parchment paper. If it comes out clean, put it in your mouth because they are ready to eat! If they are still sticking to the paper or it’s hard to take them out, continue baking them as necessary, preventing them from getting browned on top.
• Now it’s coffee time! Enjoy it with a tea, coffee or eat them as a really nice dessert! I’ll post in a few days a really nice use that you can give this meringues to create a whole new dessert!
• If any are left, be sure to store them in a air-tight dry container. If they get chewy (and you don’t like them that way), you can put them in the oven at the same low temperature for a few minutes and they will return to be crunchy again!

The post Mini Meringues appeared first on The Gluten-Free Corner.

When I became celiac, one of my first thoughts was: “Ohh no, I loved the cinnamon rolls…”. I really love sugar-cinnamon stuff, so whenever I went through a Cinnabon store, I couldn’t manage not salivating and get hungry for one of those.

So I decided to give it a try, and the results were awesome!!!! They were moist, flaky, soft, smelled incredible and perfectly balanced with the amount of sweetness.

These things are so good that the people that tried them didn’t even notice that they were gluten-free. It is the real thing, guys!

So give them a try, you wont regret it!

An important thing to take in consideration is that you may need some time to prepare them. The dough will result sticky after proofing so it needs to be chilled. In the instructions it says that you can leave it 1 hour in the fridge, but I really recommend a few more hours, or even 12 hours or more, especially if you are new to gluten-free baking and handling these kind of doughs (really, it will make a difference!).

I’ll upload soon the step-by-step photos for the instructions!!

Gluten-Free Cinnamon Rolls

Recipe by Giovanni PamparanaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

2

hours 

Cooking time

25

minutes

Calories

448

kcal

Learn how to make these soft, flaky and unbelievable gluten-free rolls. I think that you won’t resist eating only one!

Ingredients

• For the dough:

• 420 g gluten-free all-purpose flour (you can use my gluten-free bread flour blend)

• 4 g salt (1/2 tsp kosher salt)

• 10 g baking powder (2 tsp)

• 1/4 tsp cream tartar

• 100 g sugar

• 10 g dry yeast

• 3/4 cup warm milk (in between 105 and 110°F) (40-43°C)

• 2 large eggs at room temperature

• 60 g unsalted butter (melted, leave it cooling for a bit)

• 1 tbsp apple cider

• For the cinnamon sugar filling:

• 30 g unsalted butter (melted)

• 110 g light brown sugar (1/2 cup packed)

• 1.5 tbsp ground cinnamon

• For the frosting:

• 120 g unsalted butter (room temperature)

• 3 cups of powdered sugar

• 1 sp of vanilla essence

• Water as needed

Directions

• Start by mixing in a bowl the yeast, sugar and warm milk. Leave it standing for around 5 minutes until you see foam forming on the top. This means that your yeast is alive and ready to work on your dough!
• In a separate bowl, mix and homogenize all the other dry ingredients in the dough ingredients list.
• The best for this recipe is to use a stand mixer with the paddle attachment, but if you don’t have one, you can mix by hand.
• Mix all the dough ingredients together and start mixing at medium speed for 3 minutes. Increase the speed to medium-high and mix for 7 more minutes to create a homogeneous sticky dough (scrape down the dough that starts building in the border).
• Transfer the dough to a previously greased bowl, cover it with plastic wrap and leave it on a warm place to proof for 1 hour (I preheat the oven to 120°F (45°C), leave the door open for a minute, and leave the bowl inside with the door closed with the oven light on).
• After the dough has doubled its size, put the bowl in the fridge and let it rest there for at least 1 hour so it cools down (you can leave it in the fridge up to 2 days too). This will make the dough easier to manage (it becomes less sticky).
• Transfer the cool dough to a silicone mat and use a rolling pin to roll the dough to flat rectangular form that has around 3 mm thickness (if the dough is still sticky, you can use some cornstarch on the surface to make it more manageable, just don’t use too much or you will dry out the dough).
• There are two options to spread the filling: either brush the melted butter over the dough and then sprinkle the bwrown sugar and ground cinnamon evenly; or mix the sugar and hot melted butter and spread it through the dough with a spoon, sprinkling afterwards the cinnamon over the dough.
• Now its time to give it a tubular form! Carefully start rolling the dough (from the long side), helping yourself with a silicone spatula to give it the form. Start rolling it from the side closer to your body, it makes it easier.
• Using a sharp knife, start cutting the dough tube so you get 8 to 9 pieces. Place them with the flat side up on a previously buttered baking dish. Spread each piece evenly to leave them space to rise again!
  TIP: If the dough sticks to your knife, you can wet it with some water. It will make cutting easier!
• Cover the baking dish with a plastic wrap and leave it proofing for 1 hour.
• Preheat the oven at 350°F (180°C)
• Bake the cinnamon rolls for 25 minutes (check them regularly as each oven is different one from another). The cinnamon rolls should be browned and you will see some bubbling from the sugar. That means that they are ready!
• Before enjoying these sweet bliss, let’s put some frosting on them to make them look and taste better!
• In a bowl, start whisking the butter with the vanilla until it is soft and smooth. Incorporate the powder sugar little by little until you blended everything together. If your frosting is still too dense, incorporate water little by little (1/2 tsp at a time) until you get to the desired texture and density.
• Wait a little until the rolls are warm, and frost them up! (if you add the frosting on a hot roll, the frosting will melt and it won’t look nice)
• Now the only step left is to enjoy them!!

The post Gluten-Free Cinnamon Rolls appeared first on The Gluten-Free Corner.