Lemonade by the Gallon


Leave a comment

Nailed it?

Ah, the challenge of baking without gluten and eggs.  It’s such a joy, especially for the person who is kitchen averse.  This is the third day in a row that I have attempted a gluten free, egg free version of cinnamon rolls that we actually like.  Yesterday and the day before, I did two variations of a vegan cinnamon roll recipe which used yeast.  They smelled sooo good, but they didn’t bake well 1.) with my gluten free flour mix and 2.) no eggs.

The other day, I read a recommendation to just use a biscuit recipe.  Biscuits?  Surely not!  Not the way I make them, anyway.  They always end up crumbly and nothing like cinnamon rolls or any other kind of roll for that matter.  After the last two experiences, I was not looking forward to trying a yeast roll again, so I decided to go ahead and make biscuit dough, roll out it, add the future goo, roll it up, slice it up, bake it and see what happens.

They turned out really *great!    The goo gooed well and was in fact bubbling when I pulled the rolls out of the oven.  The “roll” part was baked all the way through and yet soft and not dry at all.

*It has been almost 9 years since I’ve had a “real” cinnamon roll. I might not remember what a real one tastes like so you might have to adjust your expectations if you’re newly gf! 🙂 My husband just had one and he said it was good, and he’s really critical of things that taste different from what he remembers. 😀

So anyway, let’s get to the important part:  the recipe!

This is from the Betty Crocker 40th Anniversary Edition Cookbook.  The baking powder biscuit recipe in this edition has worked for me through thick and thin, dairy free and gluten free.   The recipe as shown is the doubled amounts.

1/2 C shortening – I used Nutiva Shortening

4 C flour – I used King Arthur Flour Gluten Free Baking Mix

2 Tbsp sugar, if desired – I desired.

2 Tbsp baking powder

2 tsp salt – I omitted the salt.

1.5 C of milk – I used Silk Unsweetened Almond Coconut Blend and ended up using more than that.  I think it ended up being nearly 1/3 – 1/2 C more.  Just add slowly so you don’t overdo.

[You’re also going to want to mix 1 Tbsp of cinnamon in a bowl with about 1/2 C of brown sugar.  for the filling.  Also, melt 2 Tbsp of your choice of fat.  I used Earth Balance Soy Free Buttery Spread, my fave.]

Instructions:

“Heat oven to 450 degrees Fahrenheit.  Cut shortening into flour, sugar, baking powder and salt with pastry blender [I don’t have a pastry blender so I just used a couple of knives and did the knife thing.] until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.) [I added milk to just-before-sticky.]

Turn dough onto lightly floured surface.  Knead lightly 20 to 25 times, about 30 seconds.  [Remember that this is gluten free flour you’re working with so it’s not going to ever be like nice elastic gluten flour.  It’s going to want to crumble a little or break even when you’ve done it right.]  Roll or pat 1/2 inch thick. [I laid out two lengths of plastic wrap side by side, overlapping about 2 – 3 inches, lightly floured it with some of the baking mix and rolled the dough out on that into about a 16″ x 12″ rectangle.] Cut with floured 2 1/2-inch biscuit cutter. [Actually, at this point, you’re going to spread melted fat onto the biscuit dough and then coat with brown sugar/cinnamon mix. Once you’ve done that, it’s time to roll it up.  I found it helpful to roll the dough with the assistance of the plastic wrap.  I began lifting the plastic wrap on the far edge and use that to slowly guide the dough toward me, if that makes sense.  The plastic wrap also helps keep the dough from breaking as it rolls, for the most part.  Once rolled, I cut the rough ends off and then sliced the roll into about 1 inch sections and placed them onto a foil lined baking sheet.] Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.  Bake 10 to 12 minutes or until golden brown. [In my oven, I baked it for 12 minutes.] Immediately remove from cookie sheet. [This is where the foil lining comes in.  Because I’ve had such a terrible time with crumbling of hot gluten free stuff, I wanted to be extra careful not to ruin them.  I placed a length of foil on top of the biscuits, placed my cooling rack on top of that, sandwiching the rolls between them, and quickly flipped them onto the cooling rack. They survived.]

I am definitely making these again!

Free of: Gluten, dairy, soy and eggs.

 

 

 

Advertisements