Cinnamon rolls seem a little difficult to make from scratch at first, but you'd be surprised to see how simple it actually is to make them completely homemade. In this recipe video, Frances Largeman-Roth shows you how to make some delicious gluten free cinnamon rolls.
This recipe includes granulated sugar, raw sugar, yeast, gluten free flour, milk, egg yolks, a mix of sourghum and sweet rice flour cornstarch, a combination of sourghum flour and sweet rice flour, olive oil, and xanthan gum. First, add in a package of yeast into a bowl as well as sugar, because you need something to feed the yeast, and one and a half cups of milk warmed to 110 degrees. Whisk this mixture together and set it aside for 10-15 minutes.
Once you've let your milk and yeast mixture sit for about 10-15 minutes, you're ready to start adding more ingredients to it. Add in two egg yolks at room temperature, a half cup of granulated sugar, a quarter teaspoon of xanthan gum, and one cup of all purpose gluten free flour. Mix these ingredients together and make sure you get all of the flour incorporated into the liquid ingredients. Then, cover your bowl with plastic wrap and let it sit and rise for about an hour.
Once an hour has passed, add in some more flour (a half cup) as well as a mixture of corn starch, sweet rice flour, and sourghum flour, and add in another quarter teaspoon of xanthan gum. Then add in your second mixture of 1/3 cup of sourghum flour and 1/3 cup of sweet rice flour. Now you're ready to move on to making the filling while you set this mixture aside.
For the cinnamon roll filling you will need honey, unsalted butter, light brown sugar, ground cinnamon, and molasses. Add into a bowl a stick of unsalted butter at room temperature, one cup of packed light brown sugar, two tablespoons of molasses, two tablespoons of honey, and some ground cinnamon.
Now you're going to move on back to your dough. Get a bowl and pour into it two tablespoons of olive oil. Now put all of your dough into a ball shape and place it into the bowl. Turn the dough over so all of it gets coated in the olive oil. Then cover this bowl with some plastic wrap and let it sit for another hour.
Once an hour has passed, oil the surface of your counter a little and remove the dough from the bowl. Cut the dough in half since it can be a little tough to handle all of the dough at once. Roll the dough out to a 12 inch rectangle. Add in the filling, leaving a 1-inch border. Now you can roll up your dough! You're going to leave this to sit in the refrigerator for 30 minutes so it can firm up a little.
When the 30 minutes have passed, butter an 8-inch round baking dish. Coat the bottom of the baking pan with some turbinado sugar. Begin to slice your cinnamon rolls and place them into the pan. Brush your rolls with a little bit of butter and sprinkle some more turbinado sugar on top. Bake these in a 350 degree oven for 45 minutes.
While your cinnamon rolls are baking, you can now begin to make your icing!
Add into a bowl, 1/3 cup of confectioner's sugar, an 8 ounce block of cream cheese cubed and at room temperature, a quarter teaspoon of sea salt, and a teaspoon of vanilla. Mix these ingredients and depending on how thin you would like the icing to be, you can add in a little bit of water while it mixes.
Once your cinnamon rolls have fully baked, you can finally add in the icing and try these delicious ooey gooey pastries! While the process of making cinnamon rolls from scratch may have been a little long, the wait is totally worth it. We hope you enjoy our gluten free homemade cinnamon rolls as much as we do!
Decadent and rich gluten-free chocolate cupcakes. This is a delicious treat that is sure to please for your next party or special occasion!
To make, host Frances Largeman Roth first takes one and a half sticks of unsalted butter at room temperature, plus one and a half cups of granulated sugar. These ingredients are then mixed together on high.
For the dry ingredients, you will use a whole cup of cocoa powder and three quarters of a cup of sweet rice flour, which Frances highly recommends for gluten free baking. Then, you’ll mix in a bit of xanthan gum, a little bit of sea salt, and a little bit of baking soda. You want to sift all of these dry ingredients for the cupcakes together, to make sure all of the different ingredients are completely incorporated. This will also mean the once you bite into that finished cupcake, you know the cake will be deliciously consistent.
Next, you’ll add three eggs into your butter and sugar mixture, as well as a teaspoon of pure vanilla extract. Once this is complete, you are ready to start adding in your sifted dry ingredients, alternating this with sour cream. Place the mixer on low and alternate adding in your dry ingredients and sour cream until all ingredients are together. Make sure the mixture is totally blended.
Once the mixture is fully blended, you’re ready to put your batter into the cupcake liners. Frances recommends using an ice cream scoop that is coated in not stick cooking spray to transfer the batter to the liners. The ice cream scoop will help ensure you get an even amount of batter into each liner, and is also much cleaner than using a spoon or a spatula – a win-win!
Then, the cupcakes are placed into the oven at 350 degrees for 10 minutes to bake. The cupcakes are then rotated and baked for another 10 minutes, for 20 minutes total baking time. Once the cupcakes are finished baking, remove them from the oven and allow them to cool completely before applying frosting.
You can use whatever kind of frosting you like with these gluten free chocolate cupcakes, but today Frances uses a classic gluten free vanilla frosting. These cupcakes are killer, and full of delicious chocolate flavor! Enjoy!
Just because you’re on a gluten free diet doesn’t mean you have to deprive yourself of a sweet treat every now and then. In episode 12 of Gluten Free Tasty, Host Caralyn Collar demonstrates how to make her vegan strawberry froyo. This recipe is simple; all you need is a few easy to find ingredients and a food processor.