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.
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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.
Shauna writes about food. Danny cooks it.
We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream.
Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.