Preheat the oven to 375F

Follow the instructions on the Chebe Original Cheese Bread box, except do NOT add cheese. Blend in 1 tsp of baking powder to the dry mix.

Lightly dust your working surface with gluten free flour. Knead the dough for a few minutes until the texture is smooth and dough has elasticity.

Take a golf ball size piece of dough at a time and roll them into balls. Place rolls on parchment paper (optional), on a cookie sheet. Space them at least 1 inch apart.

Bake for 20 minutes until they are lightly browned. Take out the rolls and let cool completely. Slice in half horizontally.

Combine sugar, cornstarch, eggs and milk in a saucepan. Heat the mixture, whisking constantly until it starts to bubble. Lower the heat and continue whisking, stirring until mixture thickens. Do not let the mixture boil.

Remove from heat and stir in the vanilla and lemon peel, chill and serve. (Quick option: use an instant vanilla pudding. Be sure to check label for ingredients).

Complete by putting a dollop of filling on the bottom half and gently replace the top half and dust lightly with confectioners’ sugar. Place a teaspoon-full of filling on the top and add the maraschino cherry.