A while ago I won a bag of Carol’s (from Simply Gluten Free) gourmet all purpose gluten free flour. Since I usually use a mixture of rice flour, tapioca starch and potato starch in varying ratios depending on the use, I was interested to see how this flour mix would compare.
I was quite excited to put it to the test, so I began to think of what baked items translate into gluten free poorly. First was pastry and the other was yeast breads. Since I didn’t really feel like making pie, I decided to make cinnamon buns. Mr. Bean made me cinnamon buns over a year ago with this recipe and they were quite good but I wanted to make them better. In addition, I’m currently trying to figure out whether I should be eating eggs and/or dairy, so I wanted to make the buns vegan.
Fortunately for the flour, it passed with flying colours – the buns were tasty, gooey, fluffy and not crumbly. Everything a cinnamon bun should be!
Gluten Free Vegan Cinnamon Buns
2/3 c. of rice milk, room temperature
1 packet yeast (about 1 tablespoon)
1 tsp. sugar
2 tablespoons dairy free margarine
1/4 c. sugar
1 egg replacer made with rice milk
1/4 c.canola oil
1/2 c. potato starch
1 c. Carol’s Gourmet All Purpose Gluten Free Flour Mix
1/4 tsp. baking soda
1 tsp. xantham gum
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP
1 – 2 tablespoons sugar
1 – 2 tbsp. margarine, melted
2/3 c. brown sugar
1 1/4 tsp. cinnamon
- Grease a 9″ cake pan lightly with either canola oil or margarine.
- Add sugar and yeast to rice milk, mix until there are no big yeast clumps. Let proof for 5 – 10 minutes.
- Cream together sugar and margarine. Add egg replacer and milk and mix together. (Don’t be afraid if the margarine and rice milk do not mix together very well due to the polar and non polar properties of the water and fat respectively.)
- Add remaining ingredients and mix until smooth. The dough should be very soft.
- Spread a piece of plastic wrap over a large cutting board and sprinkle with sugar. My plastic wrap was about 1′ by 1 1/2′.
- Place dough on middle of plastic wrap. Put another piece of plastic wrap, about the same size as the first, over the dough.
- Using your hands and a rolling pin, roll the dough out until about 1/2″ thick and in a rectangular or square shape. (If you want more smaller buns, use a rectangle, but if you want large buns, form the dough into a square shape. )
- Remove the top plastic wrap and spread the melted margarine over the dough.
- Mix together the sugar and cinnamon and spread over the dough evenly, leaving about an inch of the dough uncovered to prevent sugar from spilling out after the dough has been rolled.
- Using the bottom piece of plastic wrap to help you, roll up the dough to create a log.
- Cut into pieces between 1 1/2″ to 2″ thick, depending on how many rolls you want.
- Place in greased dish with some space between them.
- Heat oven to 375F and cover the buns with one of the pieces of plastic wrap and place them on top of the heat exhaust spout of the oven (mine is under one of the elements on the stove) or on the stove to rise while the oven is heating up.
- Once the oven is heated, bake rolls for about 20 minutes or until the tops are golden brown.
- If desired, you can glaze them with a mixture of icing sugar, vanilla extract and rice milk once they are out of the oven.
The verdict? Delicious. My dad said that these were the best gluten free cinnamon anything that he has ever had and wanted me to come and teach him how to make them.
Now to try find a non-pie pastry recipe to try…
What is your favourite pastry item?