Thursday, July 30, 2009

Gluten Free Caramel Rolls

I have been craving caramel rolls and thought the first morning having my little pumpkins back home would be a great time to have them. I followed this recipe for the rolls but I changed the sauce for them from rhubarb to caramel. They were so good and I couldn’t tell they were gluten free at all. This is either because my cooking rocks, I’m sure this is the reason, or I’m getting very used to GF breads. Either way I was pleased.

Caramel Sauce (from Better Homes & Gardens New Cook Book)

2/3 C brown sugar
¼ C butter
2 T agave nectar (or corn syrup)

Place the three ingredients in a saucepan and stir on medium heat until combined. Pour into an ungreased baking dish.

It hits the spot!

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