Updated: Jan 11
Disclaimer: This was my first attempt at making these gluten free. I have baked for years, and very well, using flour with gluten. I've made cakes for Christenings and 50th birthday parties to feed 100 guests and people raved. I will get there again. I'm learning new tricks.
I wasn't going to post this attempt. Then I read a Facebook post in a group and realized, when we have to learn new things, we all have to try several times and practice the technique. So why not share my experience, confide what I think might help improve the process and help others in their attempts.
The taste was there. My husband thought they were delicious. So did I. They didn't look good though, and of course, we eat first with our eyes.
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So here goes... This is NOT my own recipe. This is a variation of a recipe I found here. I made a few changes due to my own allergies/sensitivities.
Mix the yogurt and melted butter. Add in flour, sugar and baking soda. Add the flax seed in the warm water. Whisk together well. (see video above)
Place the dough onto a clean, floured flat surface. Use your hands to smooth into a rectangle shape, then use a rolling pin to complete. (see video) I had a bit of trouble here. The dough was very brittle and crumbly and was falling apart. It was also sticky.
The next step is to prepare the filling. I only used white sugar, not brown sugar, as brown sugar has ingredients in it that cause sensitivities. I added cinnamon. I also added some vanilla and melted butter. I had to add extra butter to get the right consistency.
Brush the dough with melted butter then place the filling on top and press down onto the dough. (see video)
Once the dough is prepared with the filling, it must be rolled. I had some trouble here. The dough was sticky and sticking to the counter top of the island. Next time, I'm going to put parchment paper down. It did not roll well as you can see from the pictures and in the video. The shape was not correct. I wound up trying to use flour to help it to roll, but I wasn't very successful. The slices should have been round and weren't.
I brushed the casserole dish lightly with some olive oil and placed the buns into it. It wasn't pretty. I gave it a good shot though and decided to continue with the baking.
I placed this dish into a preheated 425 degree oven and baked for 25 minutes.
My attempt is on the left. On the right, a stock picture allowed for general use of what a cinnamon bun should look like. My husband and I agreed that it looked atrocious but it tasted very good.
Conclusion: I need to experiment and practice. I'll try again and again if necessary.
Learning to bake with gluten free flour is a challenge for sure. I'm new to it, but have had success with several items. Check out my YouTube playlist. Please subscribe to my channel, click the bell for notifications and give a thumbs up to videos you like.
It's been a journey. I am an old cook learning new tricks. Many of my dishes have come out delicious like they did years ago when I first started cooking as a young girl. Others have been a bit challenging. For my rice ball disaster, click the green link.
If you think you can't cook, sure you can.
Funny story: When I was young, my parents owned a restaurant/pizzeria. My mom worked there during the week several afternoons/nights a week as my dad worked on Wall Street. He worked the restaurant on certain weekends. One night, mom was working and I was left to cook dinner. I was 14 years old and had been cooking entire meals for at least two years.
I had seen my mom put pork chops under the broiler. I decided to do that with veal cutlets. Oh boy, bad idea. Let's just say, they came out like shoe leather. Amazingly enough, my dad came home from work, sat down and ate them. Not sure how he survived.
I've never lived that one down and to this day, the cousins who owned the pizzeria with my parents, still tease me. I'm not sure what mom ate for dinner when she got home that night, but I don't think she ate the cutlets.
I did perfect veal cutlets through the years. I no longer eat meat, you can see why here, but I do cook it for family and friends.
2 1/2 cups Gluten free flour (I used Bob's Red Mill 1 to 1) It was suggested I use King Arthur Gluten Free Measure to Measure) I'm going to give it a try. (UPDATE: I purchased the flour and made chocolate chip muffins!)
2 tbsp Sugar
1 1/4 tsp Baking soda
1/4 Flax seed mixed into warm water
1 1/4 cup Gluten Free plain yogurt
4 tbsp Butter (melted)
Tapioca flour (I wound up not making the glaze so I didn't use it or make my own powdered sugar)