TrixieB Posted November 25, 2012 Share Posted November 25, 2012 I would love to make cinnamon rolls for my GF kiddo. Does anyone have a tried-&-true recipe to share? BTW I have no experience making GF yeast bread so any hints & tips are most welcome! Quote Link to comment Share on other sites More sharing options...
ELITEANDLOVINGIT Posted November 25, 2012 Share Posted November 25, 2012 I don't know if you have a store close by but my nephew love's Udi's Cinnamon Rolls. :o) http://www.amazon.com/Udis-Gluten-Free-Cinnamon-Rolls/dp/B0049OX6IG/ref=sr_1_3?ie=UTF8&qid=1353862825&sr=8-3&keywords=gluten+free+cinnamon+rolls Otherwise these look good and there is a tutorial! :o) http://www.thebakingbeauties.com/2011/01/best-gluten-free-cinnamon-buns-or-rolls.html Good luck...I have a favorite nephew that has Celiac I LOVE to cook for him! Quote Link to comment Share on other sites More sharing options...
Kathy in Richmond Posted November 25, 2012 Share Posted November 25, 2012 I have this recipe & also this recipe bookmarked to try over the holidays. Sorry, not tried & true, but I read a glowing review of them somewhere online. I can't wait for my kids to come home for the holidays so I'll have help consuming the calories! I second the recommendation for Udi's GF products. I've loved every type I've tried (& I can't say that about very many pre-made GF bread products). Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted November 25, 2012 Share Posted November 25, 2012 I actually don't like Udi's cinnamon rolls, to dry and sickening sweet, plus the price tag, ouch! We like this recipe http://gluten-free-adventures.blogspot.com/2010/06/gluten-free-cinnamon-roll-recipe.html Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted November 25, 2012 Share Posted November 25, 2012 :bigear: Quote Link to comment Share on other sites More sharing options...
TrixieB Posted November 25, 2012 Author Share Posted November 25, 2012 I actually don't like Udi's cinnamon rolls, to dry and sickening sweet, plus the price tag, ouch! We like this recipe http://gluten-free-a...oll-recipe.html This is why I want to try making cinnamon rolls. My dd agrees with you that Udi's are too dry. I suppose they're better than nothing, but still... Quote Link to comment Share on other sites More sharing options...
dsmama Posted November 25, 2012 Share Posted November 25, 2012 Jules Gluten free site has tons of recipes. http://blog.julesglutenfree.com/ Quote Link to comment Share on other sites More sharing options...
MyLittleWonders Posted November 25, 2012 Share Posted November 25, 2012 I use Pamela's Products Bread and Flour Mix and there is a great cinnamon roll recipe on the back. Quote Link to comment Share on other sites More sharing options...
Durriyyah Posted November 26, 2012 Share Posted November 26, 2012 I use Bob's Red Mill All Purpose GF flour as a substitute for regular flour in any normal recipe. Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted November 26, 2012 Share Posted November 26, 2012 I use Bob's Red Mill All Purpose GF flour as a substitute for regular flour in any normal recipe. That mix has a pretty strong beany flavor thats hard to mask. It wouldn't work well in cinnamon rolls imo and would also make them very dense due to the flour blend. Something like cinnamon rolls would be made from all starches. Quote Link to comment Share on other sites More sharing options...
Durriyyah Posted November 26, 2012 Share Posted November 26, 2012 That mix has a pretty strong beany flavor thats hard to mask. It wouldn't work well in cinnamon rolls imo and would also make them very dense due to the flour blend. Something like cinnamon rolls would be made from all starches. Hm, I haven't noticed that. We could just be used to the GF flavor of things by now though. DH's aunt said after a while it all just tastes normal. The cookbook 1000 Gluten Free Recipes uses a sorghum blend that uses sorghum flour, corn/potato starch, and tapioca flour. I like the taste, but the texture isn't always great in flour based items like bread, pancakes, etc. I LOVE her chicken noodle soup with dumplings, and pizza crust though. Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted November 26, 2012 Share Posted November 26, 2012 Hm, I haven't noticed that. We could just be used to the GF flavor of things by now though. DH's aunt said after a while it all just tastes normal. The cookbook 1000 Gluten Free Recipes uses a sorghum blend that uses sorghum flour, corn/potato starch, and tapioca flour. I like the taste, but the texture isn't always great in flour based items like bread, pancakes, etc. I LOVE her chicken noodle soup with dumplings, and pizza crust though. You do get used to it but the bean flavor is hard for a lot of people to get used to. I also found the mix to create grainy stuff so I only use it for Molasses cookies which covers the flavor and has the body needed for the cookie. I have Carols book but I haven't tried any of the baked stuff yet since most of it calls for Expandex but I FINALLY got some last week and will start experimenting after the move and I get my kitchen stuff back:) Quote Link to comment Share on other sites More sharing options...
Durriyyah Posted November 26, 2012 Share Posted November 26, 2012 You do get used to it but the bean flavor is hard for a lot of people to get used to. I also found the mix to create grainy stuff so I only use it for Molasses cookies which covers the flavor and has the body needed for the cookie. I have Carols book but I haven't tried any of the baked stuff yet since most of it calls for Expandex but I FINALLY got some last week and will start experimenting after the move and I get my kitchen stuff back:) Expandex? Is that xanthan gum? Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted November 26, 2012 Share Posted November 26, 2012 Expandex? Is that xanthan gum? nope, its modified tapioca starch and its supposed to give amazing results in GF baking. It allows you to make wonderful things like this http://glutenfreecanteen.com/2012/05/06/croissants-gluten-free/ Quote Link to comment Share on other sites More sharing options...
kiwi mum Posted November 26, 2012 Share Posted November 26, 2012 I have this recipe Another vote for this one. I've been making it for several years and it is the most requested gluten free treat at our house. Quote Link to comment Share on other sites More sharing options...
TrixieB Posted November 26, 2012 Author Share Posted November 26, 2012 we have used and enjoyed the pamelas recipies mentioned above in the past we followed it pretty exactly and if you look here in this old post you can see a picture of how they turned out ... we have been having a grain free period but this thread has me sighing for a Christmas treat :) I'm going to try this recipe. I haven't used Pamela's flour mix before, but I have used Bob's. It gives me indigestion and the beany taste is awful. Quote Link to comment Share on other sites More sharing options...
TrixieB Posted November 26, 2012 Author Share Posted November 26, 2012 Another vote for this one. I've been making it for several years and it is the most requested gluten free treat at our house. Okay, I'm trying this one too! Quote Link to comment Share on other sites More sharing options...
BlueTaelon Posted November 26, 2012 Share Posted November 26, 2012 lol, I think the same recipe has been posted like 5 times even though its on different blogs:) Quote Link to comment Share on other sites More sharing options...
TrixieB Posted November 26, 2012 Author Share Posted November 26, 2012 lol, I think the same recipe has been posted like 5 times even though its on different blogs:) It just looks so good! Do you really not have to let the dough rise? I am used to wheat flour recipes that require letting the dough rise, punch it down and shape, let rise again, then bake. The GF recipe doesn't say anything about letting the dough rise. Quote Link to comment Share on other sites More sharing options...
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