Thursday, December 16, 2010

Gluten-free Cinnamon Rolls


This cook book is amazing.  
Not only does it include all the sweet goodness you could ever ask for, the recipes are simple and easy to follow.  
I even adapted it to my lil' guy's needs 
and the results were impressive.  
This cookbook is a must-have for anyone 
following a restricted diet due to allergies, but it's also
great for vegans who feel the need to quench that craving. You can find moreinformation on the author and her creations at:

I've never before made cinnamon rolls from scratch, 
but I always get the urge to bake on cold days.  
This would be a great homeschool activity if your kids
are mini-bakers.  Mine just likes the eating part. 



"Batter" risen in the mixing bowl.

It took some extra flour to get to this state.

Smother in brown sugar and cinnamon.

Ready to rise in the pan.

Gluten-Free Cinnamon Rolls
(The Allergen-Free Baker's Handbook)

2 1/2 C gf flour
2 t baking powder
1/2 t salt
2 t cinnamon
1 C rice milk
2 t yeast
3/4 C sugar (or sucanat)
1/4 C light olive oil
1/2 t xanthan gum

Combine milk, oil, and sugar in glass measuring cup.
Heat 1 minute to 110 degrees. 
In large bowl, whisk flour, gum, salt, 
powder and yeast.
Add rice milk mixture to dry and blend well. 
Cover and let rest 10 minutes.

Turn out dough onto floured board and roll out with floured rolling pin into a rectangle 
16" X 9" X 1/4" thick.
Use oil to brush onto dough and sprinkle with cinnamon and brown sugar.  Roll dough into log.

Cut into 12 pieces and place in greased pie plate.
Cover tightly with plastic wrap.  Place pan in another pan and pour hot water up sides to 1/2 way.  
Let rolls rise 1 hour.

Preheat oven to 350 degrees.  Bake 45 minutes.
Drizzle with a glaze of powdered sugar mixed with
vanilla rice milk.  Let cool in pan.
Makes 12 rolls.

Mary’s Kitchen

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