The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

gluten free cinnamon buns

iguptak's picture
iguptak

gluten free cinnamon buns

I  used to frequent this forum before I was diagnosed celiac but now need some help!  I have become a kinda decent GF baker but I am struggling to make cinnamon buns that aren't dreadful.  I can make dough with stretch to be able to roll it out then roll it up by adding potato flour, but potato flour inhibits the rising so that isn't helpful at all.  Does anyone have any ingredients or tricks with GF baking that allow for a nice cinnamon roll?

 

clazar123's picture
clazar123

I have only dabbled in GF when I had a co-worker diagnosed with celiac so I am not in the same situation you are. One of the things I did learn when I was helping her research and learn to cope was that a big part of the problem was that she wanted everything GF to have the taste and texture of the wheat based counterpart we were trying to emulate and even if the GF product was delicious, it was different and she was disappointed and couldn't appreciate what she had in hand. We both learned a lot and she had to mourn the loss of wheat in her life but she did well and has learned how to navigate and build her GF world.

I didn't mean to preach but that was a significant lesson.

As to GF baking, a good basic GF flour with a good mix of whole grain,starch and a gum helps. I have used small amounts of psyllium instead of the usual xanthan gum. I liked using Teff flour in a small amount to add a nutty flavor.

http://www.the-gluten-free-chef.com/

http://www.skinnygfchef.com/2012/06/gluten-free-hamburger-buns.html

http://glutenfreeonashoestring.com/

Some of the sites I like to visit for GF.

Keep experimenting and make some deliciousness!

 

Hey-look what I found!

http://glutenfreeonashoestring.com/yeast-free-gluten-free-cinnamon-buns/

clazar123's picture
clazar123

I hope I wasn't scary?

iguptak's picture
iguptak

While the flavors in gf flours are.not the same as baking a gluten-filled loaf taste and texture can be amazing and my goal is to always bake stuff as good or better than what I used to bake.  I have pie that people who aren't gf rave about, cookies i sell to everyone and a sandwich loaf that doesn't crumble and my non gf family members love (I am a farmer's market baker)  so I set my standards high....and yup have lots of failures but I manage suceess eventually.

 

It's buns like the ones in the link that are like when you put cinnamon sugar on pie crust I am trying to avoid.  Poofy and moist is what I desire!  I can do it in bread so I assume it can be done...somehow !

 

 I will try psyllium....I have some in the cupboard but have yet to use it :)

 

Thanks for the input....much appreciated!

iguptak's picture
iguptak

While the flavors in gf flours are.not the same as baking a gluten-filled loaf taste and texture can be amazing and my goal is to always bake stuff as good or better than what I used to bake.  I have pie that people who aren't gf rave about, cookies i sell to everyone and a sandwich loaf that doesn't crumble and my non gf family members love (I am a farmer's market baker)  so I set my standards high....and yup have lots of failures but I manage suceess eventually.

 

It's buns like the ones in the link that are like when you put cinnamon sugar on pie crust I am trying to avoid.  Poofy and moist is what I desire!  I can do it in bread so I assume it can be done...somehow !

 

 I will try psyllium....I have some in the cupboard but have yet to use it :)

 

Thanks for the input....much appreciated!

clazar123's picture
clazar123

Just like learning to make a great brioche, the GF equivalent also has a learning curve. I will keep my eyes open.

a few thoughts:

Will your bread dough work as the base? Perhaps with a little more sweetening?

How about a different, more rustic form?

Show us what you accomplish eventually. There are many people on this forum that bake GF for themselves and others. I'd love to be able to do that for my GF friends that can eat goods from a mixed kitchen.

 

iguptak's picture
iguptak

Time to bake today!  I will post pics when I have some :) (and after I figure out how to link pictures to my posts!)