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Every week, Shauna Ahern of Gluten-Free Girl and the Chef will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.
Today: A grain-free cinnamon roll that everyone can enjoy over the holidays.
Every Christmas morning, my mom made fresh cinnamon rolls. Soft, yeasty, and slathered in powdered sugar frosting, these were the sustenance between bouts of opening presents.
When I had to go gluten-free after being diagnosed with Celiac Disease, I went years without eating them. And then, my curiosity and stubborn nature compelled me to work on a new version. After quite a few baking messes and careful notes, I realized that it's entirely possible to have soft, yeasty cinnamon rolls without gluten.
Now, out of that same stubborn curiosity, comes these grain-free cinnamon rolls. With finely ground almond flour and starch-like arrowroot flour, plus the binding absorption of psyllium husk, those soft cinnamon rolls are possible for even more of us.
This is the only way I have made these rolls, but you should feel free to play, too. Make these your own by using another starch, another nut flour, non-dairy milk, or coconut oil for the butter. They will taste different in your home than ours, but I'm sure they'll be just as good.
Makes 12 to 18 rolls, depending on the size of the rolls
2 1/4 teaspoons active dry yeast
1/4 cup coconut sugar
1 cup warm milk
300 grams finely ground almond flour
170 grams arrowroot flour
30 grams psyllium husk
1/2 teaspoon kosher salt
2 large eggs, at room temperature
6 tablespoons unsalted butter, melted and cooled
2 teaspoons cinnamon
1/2 cup coconut sugar
8 tablespoons unsalted butter, very soft at room temperature
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