• juazella on November 13, 2016

  The dough was too runny to roll up, so more experimenting needs to be done. She only has the dough rest for 5 minutes before spreading it out and putting fillings on, which seemed like a super short amount of time to me since other gf doughs often rest for 30+ minutes before manipulating. I ended up just plopping the entire thing in the pan without rolling it up and I swirled everything around so the filling was distributed evenly. It did taste great when it was done baking, but once it has cooled it loses a lot of it's deliciousness. It's still good, but does need to be reheated to make it taste better. Next time I will let the dough rest for a while before spreading it out and rolling and see if that helps it firm up. One thing to note: I put down plastic wrap with copious amounts of tapioca starch on it before spreading the dough out. If the dough had been firmer, the plastic wrap would have made it super easy to roll up. I will be doing that again in the future.

Notes about Recipes in this book

• Cinnamon ice cream

  • ozfoodie on August 10, 2025

    We weren't quite sure what to expect from cinnamon in ice cream, but we loved this. A gorgeous balance of cinnamon and sweetness – not too much of either. Unusual but delicious.