Cinnamon buns…

1517115059569-795815524I’ve been missing a really good, tasty cinnamon bun, as they used to be a specialty of mine. Well, this is just about as good as the real thing – but gf/df – even vegan!

Pour 3/4c warm water over 1/4 flaxmeal. Let sit for a few minutes. Add 3/4c warm milk of choice, 2Tbsp sugar of choice and 2tsp yeast. Milk should be warm to touch, but not so hot you can’t keep a finger in it for long. Gently stir the yeast in and let sit until foamy. About 5 minutes.

Mix in:
Note – flours are approximations as it depends on the humidity of where you are.
3/4-1c tapioca flour
2/3-1c GEMS flour
1/2-3/4c white rice flour
1 1/2 Tbsp psyllium husk
1/2tsp salt
1/2tsp baking powder
2Tbsp oil of choice

Beat together, adding the extra flour as needed until it has shape on it’s own in the bowl, and has just started to pull away from the sides. The psyllium husk will continue to absorb moisture as it rises, but if you leave it too damp it won’t roll out nicely.
Cover with a towel and let rise in a warm place for about an hour. Dough will almost double, but not quite.

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When dough is risen, mix together:
2/3c brown sugar
1Tbsp cinnamon
1/3c icing sugar (it binds better than just straight brown sugar – but can just use brown sugar if needed)

Soften a bit of coconut oil or buttery spread of choice.

On a tapioca floured surface, roll out half the dough into a rectangle about 1/4″ thick. Maybe 6″ x10″ or so. Spread the coconut oil/buttery spread all over the dough using your hand or the back of a spoon. Make sure you spread it out to every edge. Liberally sprinkle with the cinnamon sugar mix – again going to the edges.
Gently roll up the dough into a log, pushing a bit of tapioca flour into the nooks as needed. Cut into about 2″ pieces, and place in a greased baking pan, leaving 1-2″ between each cinnamon bun.
Repeat with the remaining dough. If you have visible tapioca flour on the cinnamon buns, spray with water to help it dissolve.
Cover with a towel and let rise for 45-60 minutes or until doubled.
Bake in a preheated oven at 425 for 15-20 minutes (depending on how large you’ve made them).
Cool, and enjoy

For sticky buns (this does a double batch)
Boil together until thick – about 2 minutes
1/2c. margarine or coconut oil plus 1Tbsp water
2Tbsp water
1C firmly packed brown sugar
1Tbsp cinnamon

Spread a small amount, about 1 spoonful per cinnamon bun in the bottom of the greased baking pan before putting the cinnamon buns in. Once you have the cinnamon buns in the pan, top each with a spoonful of the sauce, and drizzle over the sides – everywhere it looks like it needs it.
Bake as directed above, when finished, remove from oven and hold a baking pan ontop of the hot cinnamon buns and flip upside down so the sauce runs all over the cinnamon bun. Cool and enjoy.

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Sweet or Savoury biscuits

I tweaked a biscuit recipe I found till I liked it, then discovered I could do sweet or savoury!

1/2cup brown rice flour

1/2cup GEMS flour

1/4cup tapioca flour

1/4cup potato starch

1 Tbsp  baking powder

1/4tsp salt

1/2tsp guar gum

1/4c butter or shortening

2/3cup milk of choice

if sweet – add 1Tbsp sugar,

will also need 2Tbsp melted butter, 1/4c brown sugar & 1 1/2tsp cinnamon for filling

If savoury – Add 1/2cup grated cheese, and/or 1Tbsp each chives & parsley

Preheat oven to 450. Blend flours & dry ingredients, cut in butter. Stir in milk & remaining ingredients so that mixture forms a ball. Pat into 1″ thick on a floured surface (a silicone pastry sheet or parchment paper works great) and cut into biscuit circles using a cookie cutter or drinking glass. For cinnamon rolls, pat into a 1/2″ thickness and spread with melted butter. Sprinkle with 1/4c brown sugar blended with 1 1/2tsp cinnamon. Gently roll up into a roll, and slice into 1″ thick rounds. Place on baking sheet (or for cinnamon buns – in muffin tins) and bake at 450 for 15 minutes. I’ve also made a cinnamon roll log – bake for approx 20 minutes Can also blend in bits of meat with the savoury option and top with a bit of pizza sauce.

Cinnamon Coffee Ring

This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!

1cup butter or butter substitute. (I use df margarine or palmfruit shortening)

2cups white sugar

4 eggs

1 1/2 cups GEMS flour

1/2cup EACH tapioca, white rice flour & potato starch

1tsp xanthan or guar gum

2tsp baking powder

1tsp baking soda

1tsp salt

2cups sour cream (or coconut or almond yogurt, or 1 3/4cup soured milk of choice)

2Tbsp cinnamon

1cup brown sugar

chopped apples (optional)

 

Blend 1cup brown sugar with 2Tbsp cinnamon

Cream butter and white sugar. Add vanilla & eggs, beating after each addition.  Blend dry ingredients together, and add to creamed mixture alternately with sour cream.

Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.

Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.