- Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta. She became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. Food restrictions are real and learning to accommodate them is an important skill. As a passionate home cook, Cinde encourages everyone to just get in the kitchen and cook!
Visit www.everydayglutenfreegourmet.ca or follow her on social media:
- Cooking Classes in the Calgary Area
My mom always made her Cinnamon Rolls from a basic biscuit recipe and we all loved them. She never baked with yeast so I never had those soft yeasty-style cinnamon “buns” slathered with icing until I was older. Although I enjoy both of these treats I think the biscuit recipe is easier so today I’m sharing my recipe in the form of gluten-free cinnamon rolls.
- 2 cups gluten-free flour mix
- 2 TBSP sugar
- 4 TSP baking powder
- 1/4 TSP baking soda
- 1/2 TSP salt
- 1 1/2 TSP of psyllium husk powder
- 3 TBSP butter, chilled & cubed
- 3/4 cup yogurt
- 1 egg, lightly beaten
- 2 TBSP vegetable oil
- 2 TSP lemon juice
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 1 TBSP cinnamon
- Beat all ingredients in stand mixer until light and fluffy, 2-3 minutes. Set aside.
- In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
- Using your fingers rub the butter into the flour mixture until only small pieces of butter remain.
- In another bowl whisk yogurt, egg, oil and lemon juice.
- Stir yogurt mixture into flour until well combined.
- Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Preheat oven to 450°F. Line baking pan with parchment paper.
- Using tapioca starch to dust the dough, the counter and your hands, drop the dough onto a piece of plastic wrap. Work it into a rectangle shape. Cover with another piece of plastic wrap and using your hands gently press the dough to about ¾-inch thickness. Continue with your hands or a rolling pin to form a rectangle 7 or 8 inches by 10 or 12 inches. Remove top plastic piece, sprinkle with a bit of tapioca starch then press the plastic back on the dough. Flip the dough using a flexible cutting mat or placemat.
- Remove plastic, blob cinnamon filling over biscuit dough and gently spread to cover.
- Using bottom piece of plastic gently roll dough lengthwise, pushing the dough and peeling away the plastic as you create a log.
- Cut log into 1½-inch thick cinnamon rolls and place cut side up in baking pan. Makes about 7 cinnamon rolls.
- In an 8” x 8” baking pan they will be close together, a little softer and will take 20 minutes to bake.
- In a 9” x 13” baking pan they will spread a bit and bake in 15 minutes.
- Cool slightly on wire racks before eating.
Organize For Success – Dusting Flour
When you bake you always need a little bit of flour for dusting. Sprinkle some on pastry dough so it can be worked into a disk and then sprinkle a bit more onto the rolling pin so it doesn’t stick when rolling it out. The same works for rolled sugar cookies. To make biscuits I sprinkle the counter with a little flour before dropping the dough onto it, then I dust the dough with a bit more so I can form it into a ball with my hands. For gluten free bakers tapioca starch or sweet rice flour can be used as a dusting flour.
Kitchen Tip – Label a small jar of flour just for this purpose and keep it with your baking supplies.
Cinde’s ‘How to Use Gluten-Free Flour’ Series
- How to Use Oat Flour
- Gluten Free Whole Oats vs Quick Oats
- Gluten Free Baking By Weight
- How to Use Rice Flour in Gluten Free Baking
- How To Use Starch in Gluten Free Baking
- How To Use Corn Flour, Cornmeal and Masa Harina
- How To Use Almond Flour and Quinoa Flour
- How To Use Chickpea Flour
- How To Use Millet Flour and Sorghum Flour
- How To Use Teff Flour
- How To Use Buckwheat Flour
- How To Use Coconut Flour
- How To Use Binders in Gluten-Free Baking