Prime Rib Roast

Fancy roast dinner only - and ideally when someone else is buying the roast. (Thanks Dad!)  This easy, delicious roast recipe will result in a wonderfully tasty roast.  You definitely want a reliable meat thermometer.  I love my digital one.  We love it with homemade gravy (recipe below) and homemade Yorkshire puddings. Yum! Enjoy!

Prime Rib Roast, being sliced by my dad. :) 

Prime Rib Roast - gluten-free

Makes a 4-5 lb roast

Mix together in a small bowl:
2 tsp salt
1 tsp pepper

Place your 4-5 lb bone-in prime rib roast in a baking dish. (You can use a boneless roast, but lower the baking time).  You want to use a small baking dish that just barely fits the roast so you don't end up with drippings burning (like what can happen in a larger pan).   Rub the roast on all sides with the salt & pepper mixture.    Place the roast fat-side up.

Mix together:
1/4 - 1/3 cup mustard or Dijon mustard
1/2 cup finely cut shallots
6 tsp pressed fresh garlic or crushed garlic (from a jar)
3/4 - 1 tsp ground thyme

Place the mixture on the top and sides of the roast.  Let the roast rest for 1 hour at room temperature prior to baking.

After letting your roast rest 1 hour at room temperature, bake in 350 F oven for 2.5 - 3 hours until the internal temperature reaches 150 F. (for medium)  I recommend testing the temperature regularly. 
Remove roast from oven.

Transfer the roast to a new dish and cover loosely with foil for 15 minutes. 
Scrap out the drippings from your roasting pan into a small saucepan.

Add to saucepan with drippings:
2 cups water + 2 tsp GF beef bouillon paste

Whisk together:
1/2 cup milk
2-3 Tbsp cornstarch

Bring drippings and beef bouillon paste to a boil, then whisk in the milk/cornstarch mixture.  Season with salt & pepper, if needed.

Slice roast and serve with gravy, homemade gluten-free Yorkshire puddings, roasted potatoes, salad, or whatever else you like with a roast dinner. Enjoy!

Roast, sliced after resting 15 minutes under foil tent.  

Roast served with potatoes, Yorkshire puddings, gravy and salad. Yum!

Gluten Free Prime Rib Roast Recipe by Successfully Gluten Free!

Rainbow Birthday Cake!

A yummy rainbow cake, filled with homemade vanilla pudding and topped with a vanilla marshmallow frosting on the outside! You can make this cake as a traditional rainbow, or vary things up and do shades of blue, pink, purple, etc.  I've made these differently depending on kids preferences.  The thing we love the most is that because the cake is filled with pudding rather than frosting, the overall cake isn't as sweet as most cakes.  The cake is only 6" in diameter, so you won't feel like you're overwhelmed with cake.  Enjoy!

A slice of rainbow cake, about to be served and quickly inhaled! 

It was perfect for my now 5 year old!  She was one happy little girl.

If you've let the cake chill nicely, it will slice wonderfully!

Rainbow Cake - gluten free!

Makes a 6" diameter cake, but it's 6 layers tall!

Vanilla Pudding Filling  

Make pudding first, since it will need to cool in the refrigerator.  

In a medium saucepan, whisk together:
2 1/4 cup milk (whole milk is best, similar lactose-free options work well, too)
1/2 cup white sugar
1/2 tsp salt

Bring to a low boil over medium heat, stirring regularly.
Mix together in a separate bowl, then add quickly, whisking into bubbling milk/sugar mixture:
1/4 cup milk
4 egg yolks
1/4 cup cornstarch

Once pudding has thickened, and started bubbling again, remove from heat.  Immediately add:
2-3 tsp vanilla bean paste OR vanilla extract

Place pudding in a bowl.  Cover with plastic wrap (pressed firmly on the surface of the pudding).  Let cool on the counter a bit before placing in the refrigerator to cool completely.

6 Colorful Cakes

Preheat oven to 350 F.  Line 6" pans with parchment paper.  Use a parchment paper circle just wider than the pan.  Press down and smooth edges as best you can.

In a large bowl, whisk together:
1/2 cup white rice flour
1/2 cup coconut flour
1 cup white sugar
1/2 tsp baking soda
1/2 tsp salt

Add and mix until smooth:
1 cup milk
1/2 cup oil
2 tsp vanilla bean paste OR vanilla extract
6 eggs

Divide batter into six bowls.  Add food coloring, as desired.   Pour batter into prepared pans.  (This works to do in stages if you don't have 6 pans - I only have 2 - the batter will be fine resting at room temperature before baking).

Batter divided into six cereal bowls.

You can use as much or little coloring as desired.  I usually don't go quite this bright.

Bake colorful cakes at 350 F for 14 - 16 minutes.  Loosen the edges, if needed, then flip and put on a wire rack to cool (removing parchment paper).

Make sure you don't forget to use parchment to line your pan, or you'll end up with cakes stuck to the pan!  Just use a knife to loosen the sides of the cake and it will pop right out. 

Some very colorful cakes cooling. 

Once all your cakes have cooled, you can assemble your cake!  Layer cakes with chilled vanilla pudding in desired color order.  Place the cake in the refrigerator to chill while you prepare your frosting.

I've served this cake just like this, without frosting, and it's still a big hit.  Perfect if you want to avoid frosting, although I find most people love frosting. 

Marshmallow Fluff Frosting

In a mixer, beat together 2-3 minutes, until nice and fluffy:
1 cup butter, softened
2 cups powdered sugar
2 tsp vanilla extract
2 cups marshmallow fluff

Remove cake from refrigerator and put a thin layer of frosting all over the cake as your "crumb coat".   Let the cake chill a bit more to set that layer before adding the rest of the frosting and any decorations you like.  We loved how it looked with an excessive number of rainbow sprinkles added.  Keep in the refrigerator until ready to serve.  It's best if you can let it rest about 30 - 60 minutes at room temperature before serving.   Make sure you wipe off your cake cutting knife between each slice so you have clean slices!  Enjoy!!!

Freshly frosted and covered in sprinkles! 

It ends up looking SO great the entire time you're cutting it.  

Gluten Free Rainbow Birthday Cake Recipe by Successfully Gluten Free!

Favorite Orange Rolls made in a mixer!

I'm always looking for ways to cut corners, simplify my baking, but retain the taste and flavors.  This method of making orange rolls does just that!  Instead of needing to mix things in a bowl like my original recipe for orange rolls (though we like those, too) -- these can be made in a mixer.  Similarly to my cinnamon rolls in a mixer, the dough is a little stickier, so you'll want to use wet hands and a wet knife when cutting and placing on the pan to rise.  These freeze perfectly, too, so you can freeze leftovers for orange rolls anytime! Enjoy!

Fresh gluten-free orange rolls, piped with cream cheese frosting just out of the oven, so the frosting melts into them. Yum!

Gluten Free Favorite Orange Rolls in a mixer!

Makes ~24-30

Preheat oven to 350 F.  Line two cookie sheets with parchment paper or silicon baking liner.

In a mixer combine: (It's important to mix dry ingredients first in gluten-free cooking to avoid clumps)
2 cups brown rice flour
1 cup sorghum flour (or an additional cup of brown rice flour, but I prefer to add a little sorghum flour for natural sweetness)
3/4 cup arrowroot starch (or cornstarch)
1/2 cup sugar
1/4 cup tapioca starch/flour
1/4 cup potato starch
1 Tbsp xanthan gum
4 tsp rapid-rise/quick yeast
1 1/2 tsp salt

Add and mix in gently, then increase speed and mix on medium speed for 4 minutes, scraping occasionally:
1/2 cup butter, softened
1/2 cup water, room temperature
1/2 cup orange juice
1/2 cup milk
3 eggs

While your dough is mixing, prepare filling:
1/4 cup butter, melted
3/4 cup sugar
2 - 3 Tbsp fresh orange juice
zest of one large orange

Line two large sheets of plastic wrap side by side on the counter, overlapping a bit.   2-3 foot long pieces work well.  Spoon out large scoops of the dough and place along the middle of the plastic wrap. Pull out another two large sheets of slightly overlapping plastic wrap to cover the dough.  

You’ll then flatten/roll out the dough between the sheets of plastic wrap. You want a rectangle between 12" x 20" and 20" x 36".  It just depends on what size you want your rolls. I tend to make a larger rectangle and slice thinner rolls so we have more rolls to go round!  Carefully peel off the top layer of plastic wrap.  Spread the orange filling evenly over the top of the dough.

A larger rectangle of orange roll dough with filling spread out before rolling up the dough.

Roll up the dough, using the plastic wrap to help.  Slice carefully. I like to dip my serrated knife in water between each slice and dip my fingers in water regularly to avoid sticking.  Slice ~1" thick slices and place on parchment-lined baking sheets.

Using a wet knife and hands makes clean cuts and avoids dough sticking.

Cut rolls, ready to rise. 

Let rolls rise uncovered in a warm location for ~30-40 minutes, until nicely puffed.  Bake at 350 F for 17-20 minutes, until light golden brown.  

Orange rolls after rising, ready to bake.

Orange rolls, fresh from the oven.  You don't want them any darker than these here.  I'd almost say aim for a little less brown than these. 

Remove from oven and place sheets on cooling racks.  Top rolls with frosting either while hot (and it melts into the rolls) or once cooled, for a slightly neater look.

Cream Cheese Frosting

Mix together:
3 oz cream cheese, softened
2 Tbsp butter, softened/melted
1/2 tsp vanilla
2 1/2 cup powdered sugar
1 tsp zest from orange
fresh orange juice, to desired thickness/consistency

Put frosting in a ziploc bag to pipe on top of the rolls OR spread with a knife or back of a spoon.

Frosting piped onto orange rolls when hot out of the oven, so the frosting melts into them.  This is my favorite method to use.

Gluten Free Orange Rolls Recipe by Successfully Gluten Free!