So, I had my first foray into gluten free, dairy free baking. That is right, I over came my fears--I'm no longer a gluten free baking virgin.
I found this recipe on how to make dairy free gluten free cinnamon rolls. It was modified from this cinnamon roll recipe. However, the caveat is the recipe is designed to make something like 80 rolls. I only really needed 4 rolls--and we only ate 1 for Christmas breakfast. So I used part of the dough to make crescent rolls for this recipe (yes, it is apple wrapped in crescent rolls, baked in a ton of butter and sugar---delicious!) The rest I was able to freeze to make future cinnamon rolls, crescent rolls, dinner rolls, or pizza dough. How awesome? One go many uses. It also required no kneading, few dishes, and so little effort--but does require planning and having at least 3 hours to make (2 hours worth of waiting). Even if you make the original version of the recipe, it is awesome to have dough in my freezer for future use.
I used a mixture of Bob's Red Mill gluten free baking mix and bean flour and I added my own 1 tsp of xantham gum per cup of flour (it comes out to 9 tsp). I also used soy free, dairy free butter stuffs called Earth Balance, which can be procured at Walmart.
It also says in the picture direction to bake at 400 degrees; however, the recipe says 375 degrees. I did 375 degrees and it took about 30 minutes to bake all the way through. I did not use her maple frosting from the recipe, but I used this frosting recipe from the clone of a cinnabon on allrecipes.com.
They turned out so well. I was worried and I didn't trust Evan for an accurate review. But my sister's brother-in-law's girlfriend (did you follow that, I almost didn't) had one this morning for her Christmas breakfast, and I heard second-hand rave reviews. So give it a try. It was awesome.