You all have heard so much about how I love Betty Crocker’s Gluten Free cake and cookie mixes. I really do use them a lot. They make things so much easier for me to be able to produce some sort of sweet treat in an emergency. BUT, I feel like I need to prove that I can also bake from scratch. ;)Baking in general is a little tricky because you have to have exact measurements and exact procedures and sometimes I just get bored with all the “exact”. But baking gluten and egg free makes it REALLY tricky. And honestly, you just never know how something is going to turn out. Plus, I have a problem. I hardly ever make a recipe exactly like it’s written. It seems I’m always substituting or doing something a little different to make the recipe a little more simple….I’m ALL ABOUT simple!!
Last weekend I knew we would be at a few places that would have “breakfasty” types of sweet treats. Plus I was making up a batch of my famous scones. Any time there’s food around I try to make something allergy free that is comparable or an exact replica of whatever else is being served. So I made gluten and egg free cinnamon rolls….from scratch! I’ll be honest and say that I was a little intimidated by the whole idea of a GF/EF cinnamon roll……a cinnamon roll alone sounds a little daunting. But I was pleasantly surprised by the ease and success of THIS RECIPE. Now of course I didn’t make it exactly the same way….and I certainly didn’t measure out my rectangle of dough…there’s no room for a ruler in my kitchen!! 😉 Here are the ingredients.
1/4 cup sugar
2/3 cup of milk, room temperature
1 packet yeast (about 1 tablespoon)
1 egg (I used 3 tablespoons of applesauce instead)
1/4 cup canola oil
1/2 cup potato starch
1 cup corn starch (I substituted tapioca starch successfully)
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
In the bowl of your stand mixer (or a medium bowl with a hand mixer) combine shortening and sugar and mix well. I heated the milk to about 100º and add the yeast packet. Whisk to dissolve. I let this sit a few minutes and PROOF while I gathered and measured my dry ingredients. Add the milk and yeast to the shortening and sugar. Add the remaining ingredients and mix very well, removing all lumps. Your dough is really going to look just a little thicker than cake batter….don’t panic! Tear off a large piece of plastic wrap and sprinkle it with granulated sugar. Place your dough in the center, sprinkle with a little sugar and top it with another piece of plastic wrap. Use a rolling pin to roll it out into a rectangle…decently large. The actual instructions said to roll until it’s 13 1/2 x 13 1/2….I didn’t do that. Once you’ve gotten your rectangle like you like it, remove the top sheet of plastic wrap. Mix 1c. packed brown sugar, 1 1/4 tsp cinnamon and 1/3c nuts (I left these out for obvious reasons). This is your filling. Spread this onto your rectangle leaving about a 1 1/2 inch edge all the way around. Then you roll it up into a long log and slice it. I got 12. Put your rolls into a well greased glass pie pan….or you can always use disposable.