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gluten, dairy, egg & soy free

I’m so happy you are here! I hope to create a place for you to find lots of information about food allergies, as well as, lots of goodies to help you not only eat better, but more affordably! Please feel free to share all of your own tips, tricks, and recipes too! Thank you for stopping by and I hope to see you again very soon! You can read more about my allergy story here.

Wednesday, May 12, 2010

Super Yummy Cinnamon Rolls!

These yummy homemade cinnamon rolls are of course gluten, dairy, egg & soy free and are just like you remember them – warm, bursting with cinnamon and topped with a sugar glaze!  I’ve adapted this recipe from a couple of different ones I’ve found to get my own perfect combination of ingredients. 

Makes 8 generous rolls

Yeast Mixture
7 tablespoons warm rice milk (110 degrees)
1-tablespoon dry yeast granules
1-tablespoon sweet sorghum flour (I use Bob’s Red Mill)
1-tablespoon granulated sugar (you could substitute agave nectar if you prefer)

“Egg” Mixture
Egg substitute for 2 eggs (I used ground flax seed – 2-tablespoons ground flaxseed combined with 6-tablespoons warm water with a pinch of baking powder)
2-tablespoons olive oil

Flour Mixture
1-cup + 3-tablespoons sweet sorghum flour
3-tablespoons granulated sugar
¾-cup tapioca flour
1 ¼-teaspoons xanthan gum
½-teaspoon salt

1/3-cup packed dark brown sugar
¾-teaspoon cinnamon
¼-teaspoon nutmeg
1-tablespoon melted Earth Balance soy free, dairy free spread (it’s the red one)

¾-cup confectioners’ sugar
1-tablespoon rice milk
½-teaspoon pure vanilla extract

How to Make It:
{    Lightly grease a 9-inch round cake pan.
{    Combine the brown sugar, cinnamon and nutmeg of the filling mixture in a small bowl and set aside.
{    To combine the yeast mixture: In a measuring cup combine warm rice milk, yeast, 1-tablespoon sweet sorghum flour and 1-tablespoon sugar and stir until blended. Cover and set aside until it becomes foamy.
{    Combine egg mixture as follows: If using an egg substitute follow directions for 2 eggs. If using flaxseed combine 2-tablespoons flaxseed, 6-tablespoons water and a pinch of baking powder in a small bowl or cup. Add the 2-tablespoons olive oil and stir until blended, set aside to thicken.
{    For the dough. In a large electric mixer bowl add 1-cup + 3-tablespoons sweet sorghum flour, ¾-cup tapioca flour, xanthan gum, salt and 3-tablespoons sugar. Stir on low briefly then add the warm yeast mixture and egg mixture to the bowl. Mix until just blended. Scrape the bowl and beaters with a spatula and then beat on high for 3 minutes.
NOTE: 3 minutes is a long time when you are standing there waiting, make sure you let the dough beat the entire 3 minutes! The dough should be smooth and stick to the sides of the bowl, not bounce around in a big clump; if it does you haven’t let it beat long enough.
{    Sprinkle some sweet sorghum flour over a flat surface and lightly flour your hands. I find it best to use a SilPat Mat; it keeps the dough from sticking to your surface and makes it much easier to roll!
{    Use a spatula to plop the dough out onto the floured surface in a ball shape.  The dough will be sticky, roll it around in the flour to lightly coat it.
{    Gently press the dough into about a 12X8-inch rectangle with your hands. This isn’t rocket science it doesn’t have to be perfect, just pat it out until it looks about the right shape!
{    Brush the melted Earth Balance spread evenly onto the rolled out dough and sprinkle the filling mixture over top.
{    Starting with the small end, carefully roll dough jellyroll fashion. It doesn’t have to be tight, if it starts to stick to the surface gently pry it away with a little extra sorghum flour.
{    Using a sharp knife cut the roll into eight sections about 1 inch thick. If the dough is sticking to the knife coat with a little sorghum flour or even a dab of olive oil.
{    Arrange the slices into the greased cake pan so they do not touch. (Put six around the outside of the pan and two in the middle).
{    Cover with a light cloth and let rise in a warm place until rolls have doubled or more in size. (This can take 1 to 1 ½ hours at about 80 degrees since the dough is heavy.)
{    Preheat oven to 375 degrees. Place rolls in center of oven and bake about 20 minutes until light golden brown.
{    Combine confectioners’ sugar, rice milk and vanilla in a small bowl and stir until smooth. Spoon over the top of the warm rolls. Serve warm.  Re-heating (slightly in the oven or microwave) leftovers before eating, as with all gluten-free dough, makes them much tastier the second time around.
{    Enjoy!

*In the picture above, after I took the cinnamon rolls out of the oven and flipped them over onto a plate to allow all the yummy filling that had bubbled out to drip over the rolls. And yes I ate one before I even had a chance to take a picture! :)

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