Saturday, May 5, 2007

gluten-free cinnamon rolls!

yeah, you read that correctly. Cinnamon rolls, indeed! slightly crunchy on the outside, soft and fluffy on the inside. Sometimes my family deserves sweet decadence for dinner. I have successfully made them twice now, so feel confident in sharing with you how I managed to do it.

dry ingredients:
One packet Chebe brand all purpose bread mix (the yellow one, not red).
one heaping 1/8 cup scoop of sorghum flour
one heaping 1/8 cup scoop of soya powder
one rounded tablespoon baking powder

wet ingredients:
two eggs
some oil (gosh, I don't know how much) 1/4 cup probably

in 1/2 cup hot water, mix in one package of rapid-rize yeast and two rounded tablespoons brown sugar, let it sit and get fluffy while you beat the eggs and oil together

start mixing dry ingredients listed above with the oily egg mixture
when that is nearly mixed together, add the yeasty sugar water (still warm)
mix it together (with your hands, works better) until consistent texture
do not overmix!
on a piece of wax paper, quickly flatten the dough to about 1/2 inch thick (maybe thinner, depends on how big a surface you have to work with).
let it rest just a minute or two
sprinkle on top of that, lots of brown sugar and a little cinnamon
roll it up into a log (the wax paper makes this easier)
slice the log with a knife and lay slices on cookie sheet.
cover and let rise while oven is heating to 375
cook until it smells done, or edges turn a medium shade of brown (I'd say it's probably about 20-25 minutes).

while that is baking, mix 1/2 stick of softened butter with some powdered sugar (I dunno, not more than one cup) and one capful vanilla extract. Ice the rolls while still hot out of the oven.

3 comments:

JenJen said...

There's no cinnamon in the recipe!

JenJen said...

Chebe bread comes in a cinnamon roll up form too now.

stacy said...

the cinnamon gets sprinkled on top of the dough, with the brown sugar. i don't use chebe mix anymore, it's cheaper to just buy tapioca flour instead.