This recipe came from my local Gluten Free store, Against the Grain. It is credited to Pam Ward. I made a few adjustments but it is her basic recipe. Cinnamon Rolls were my specialty before going GF, this recipe gives me hope!!
GFCF Gluten Free Cinnamon Rolls
1 1/2 c. White Rice Flour
1 1/2 c. White Rice Flour
1 c. Tapioca Flour
3/4 c.Amaranth Flour
1/2 c. Potato Starch
1 T. Ultra Gel
1 T. Xanthan gum
1 T. Xanthan gum
1 tsp. Salt
1/4 c. Dry milk or Dari Free
1/4 c. Sugar
1 c. Hot water
1 1/2 T. Yeast
1/4 c. Butter or margarine
3 Eggs
1 T. Vinegar
1/4 c. Melted butter
1/4 c. Sugar
2 tsp. Cinnamon
In a large mixing bowl combine all dry ingredients. Rice flour, tapioca flour, potato starch, ultra gel, xanthan gum, salt, dry milk, sugar, and yeast.
Add the butter to the hot water and let sit till butter is soft. Then add to the dry ingredients. Add eggs and vinegar and mix well. Mixture will be thick. Knead by hand in the bowl till all dry ingredients are combined.
Roll dough out using rice flour to a 15x20 inch rectangle. Brush with ¼ cup melted butter and sprinkle with ¼ c. sugar and 2 tsp. cinnamon. Roll up and slice into 12 rolls, discarding ½ inch off of each end. Place into greased pan, cover with plastic wrap and a dark towel. Let rise 75 minutes.
Bake at 350 degrees for 30 minutes or till just golden on the edges. I suggest placing a few ice cubes in your oven when you put in the rolls or another pan of hot water in the oven while the rolls are baking.
Let cool and frost with butter cream or cream cheese frosting.
Recipe adapted from Pam Ward
1/4 c. Dry milk or Dari Free
1/4 c. Sugar
1 c. Hot water
1 1/2 T. Yeast
1/4 c. Butter or margarine
3 Eggs
1 T. Vinegar
1/4 c. Melted butter
1/4 c. Sugar
2 tsp. Cinnamon
In a large mixing bowl combine all dry ingredients. Rice flour, tapioca flour, potato starch, ultra gel, xanthan gum, salt, dry milk, sugar, and yeast.
Add the butter to the hot water and let sit till butter is soft. Then add to the dry ingredients. Add eggs and vinegar and mix well. Mixture will be thick. Knead by hand in the bowl till all dry ingredients are combined.
Roll dough out using rice flour to a 15x20 inch rectangle. Brush with ¼ cup melted butter and sprinkle with ¼ c. sugar and 2 tsp. cinnamon. Roll up and slice into 12 rolls, discarding ½ inch off of each end. Place into greased pan, cover with plastic wrap and a dark towel. Let rise 75 minutes.
Bake at 350 degrees for 30 minutes or till just golden on the edges. I suggest placing a few ice cubes in your oven when you put in the rolls or another pan of hot water in the oven while the rolls are baking.
Let cool and frost with butter cream or cream cheese frosting.
Recipe adapted from Pam Ward
1 comment:
The cinnamon rolls are definately a keeper! They turned out great!
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