A long while ago, before I became gluten-free, before I met my OH and opened a restaurant, I had a very small kitchen in Surrey and made cookery videos. I think it's definitely something I will start doing again, though the set up can be a little onerous at times. Especially when the best place to film is your dining room and therefore you have to get everything set up on the dining table etc. - not ideal! Anyway, I digress. I used to make these cute little cinnamon biscuits (which are very popular in the US) quite regularly as they are not only super easy to make, they are utterly fantastic with a good cup of coffee (or cuppa joe to quote our American friends). I made a video of the making of these, and thought I would provide the gluten-free recipe here, as the video shows a "regular" version. I've made these very recently, as, whilst we are in lockdown, having time to really indulge in a little Hygge / Fika is definitely something I'm really loving.
Makes 12-15
INGREDIENTS: 150g gluten free plain flour, or any GF flour of your choice 1/2 tsp gluten free baking powder 1/4 tsp xanthan gum 100g caster sugar 1 egg 1 tbsp coffee mate (I know, weird, right! This can be omitted if you don't have it, but it adds a lovely creaminess to the cookies) 30g butter, melted & cooled 1/4 tsp ground cinnamon FOR THE COATING: 1tbsp caster sugar 1/2 tbsp ground cinnamon METHOD:
Change up the spices if you fancy it - ginger works a treat, as does mixed spice!
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A while ago I posted a recipe for Cinnamon Buns, and, although it was a pretty good recipe then, I've been trying to create one that was closer to the rolls I remember from before I was gluten free. Now, whilst these still aren't quite the same, they are a pretty decent take. Using gluten free flour with as high a protein content as you can is key here - it's why bread flour makes such great bread; it has a high protein content and when it's wheat based, it, of course, produces a lot of gluten. We can't replicate that with GF flours, but we can give our bakes a lot more structure by using these sorts of flours. I use pea flour in this recipe combined with rice- and corn flours, but you could use quinoa flour, oat flour or amaranth flour if you have them. I would recommend adding a little rice flour if you use one of these more savoury style flours to ensure your cinnamon buns have the right level of sweetness. I will also try to add a short how-to style video to my YouTube and IGTV channels for these (if I can figure out how to make them work!) CINNAMON BUNS For the Dough: 180ml warm milk 7g sachet of instant yeast 65g granulated sugar 2 eggs (room temp) 50g unsalted butter (melted) 375-450g flour (depending on the flour used). I used a mixture of 250g pea flour, 125g rice flour & 75g cornflour ½ tsp fine salt 1 tsp xanthan gum or psyllium husk (whatever you have) For the Filling: 140g brown sugar 1 ½ tbsp ground cinnamon 50g very soft unsalted butter For the Icing: 150g icing sugar 2tbsp warm water METHOD:
These are a great Easter-time treat, or just a treat in general, as right now I think we need all the treats we can get!
Happy Baking! |
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