Cinnamon Roll Cake - GF

 Prep Time - 10 minutes

 Cook Time - 35 minutes
 Total Time - 45 minutes

Ingredients
Cake:

• 3 cups *gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1 1/2 teaspoons xanthan gum leave out if your flour already contains it.
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter melted 

Topping:

• 1 cup unsalted butter softened  (pretty sure I could have used less - maybe 3/4 cup?)
• 1 cup packed brown sugar
• 2 tablespoons gluten-free flour
• 1 tablespoon cinnamon

Glaze:

• 1.5 cups powdered sugar
• 2 tablespoons milk (possibly add a little more to get the right consistency)
• 1 teaspoon vanilla

Instructions
Cake:

• Preheat oven to 350° F.
• Spray a 9×13 glass baking pan with cooking spray.
• In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
• Once combined stir in the melted butter.
• The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.

Topping:

• In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
• Drop heaping tablespoonfuls of the butter mixture into the cake batter.
• Use a knife to swirl the butter mixture through the cake.
• Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.

Glaze:

• In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
• Pour over the warm cake.
• Enjoy!

MY NOTES:

• This is a crazy amount of butter!  Try less in the topping next time.  
• It wasn't quite baked through to the middle after 45 minutes.  Possibly because of all that butter I dumped on top. ;-)
• It was a good Sunday brunch option and is equally good cold.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Original Recipe Here

GF Angel Food Cake

This mix from Aldi gets two thumbs up, even from the pro-gluten crowd!
It does require a dozen egg whites, so the texture is right on.

Sunday Dinner Pot Roast

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides.
• Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk.
• Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

I just made this recipe using an Angus eye round roast from Sam's Club and it was just right.  I let it rest, covered with foil, while I made gravy and it was both tender and it sliced nicely.  I'm crediting the low temperature method.  It basically tastes like every Sunday dinner from my childhood.  

Source:  Pioneer Woman (video here)