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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First of all, I must point out that the image here is not one of mine. I made these cinnamon buns and they were scoffed before I could photograph them!
I wanted, therefore, to create my own gluten-free version of these Norwegian treats. I love the recipe I have created, but like everything I do, they will continue to be a work in progress, so if I do find that I hone this recipe further, I will, of course, post an update for you all. But, in the meantime, please give these delicious cinnamon-scented delights a go and let me know how you get on!
RECIPE For The Dough
For The Filling
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