Gluten Free Cinnyrolls

FIRST: Let me tell you the ap flour mix I used.

1 cups white rice flour

1 cups garbonzo bean flour

1/2 cups tapioca starch

1/2 potato starch

Formula is the same like if you use 2 cups white rice, you'll use 1 cup potato starch. So on.

The recipe I used called for 3/4 cups millet flour, I used 2/4 of that as sweet sorgrum flour, and 1/4 of it as corn starch. I figured this might be lighter since I used bean flour. The protien in the bean flour i worried might way it down.

The recipe I used to spring board for the gf rolls was at beyond the wheat.

The recipe I used for spring boarding my icing/glaze was at allrecipes.

NOW! Other alterations to the roll recipe! The milk it called for. 1 and 1/2 cups milk, plus 2 tbsp. I did one 1/2 cup milk, 1/2 greek yogurt, and 1/2 cup half and half. Then 2 tbsp water (thin the yogurt). Adding higher fat milk like half and half as well cultered dairy like yogurt give a better result to me.

then its following the other instructions. I didn't let it rise an hour. just fyi.

We used the dental floss/string cutting method.



I used the allrecipes recipe for sugar spice mix inside them. I opted for the spring form plan, thinking (rightly) it be easier to remove them. Since there was extra mix, I pulled them out a bit early to spread the mix on them, then back in they go.

I wanted to ensure the cinnamony gooeyness. KEY POINT - THE MORE BUTTER ADDED WITH THE SPICE MIX INSIDE THE GOOYER!

now the icing..... I followed pretty closely to the allrecipes "clone of cinnabon" i posted a link to. However. I added lemon. at first 1/2 tsp vanilla, 1/2 lemon. Then i liked the clean taste it gave, so i added another splash. I'd not go over an extra 1/2 tsp. mix it with a mixer as long as you can. 15 mins. i used the whisk. then you have the option to frost them, or microwave a bit and have a glazing icing to drizzle over. It tastes like the store sold kind!

the inside is tender with a very slight chewyness just as professional ones do. DO NOT OVER COOK! DO NOT BUTTER THE ROLLS ON TOP BEFORE COOKING! The recipe says 20-30, I wouldnt do over 25 mins. Hard dry cinnys are icky!

Recipes can be fairly simply altered as long as you maintain the number and physical purpose of what you switch. The science must stay in tact. You can only mess with that, if you are trying to change the outcome. For this you must know what you are doing!

Mine were perfect. Esp for a first try (at gf version). The unflavored gelatin is vitale at holding the dough together. In gluten free cooking you must use other things to create a foe gluten effect.

SO. Try it! Or even normal Gluten ones! Its well worth the effort!

xoxoxo LD

PS - Hubby loved! :)