skip to Main Content
Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

Makes 12 Rolls & 12 Baby Bites

Ingredients

1 TUB EARTH BALANCE
¾ CUP OF ORGANIC BROWN SUGAR
¾ CUP OF ORGANIC EVAPORATED CANE JUICE
½ Tbs DARK VANILLA
6 CUPS CIN-DRY
¾ Tbs CANOLA OIL
¾ CUP INSTANT CLEAR JEL (For dusting & dough cracking)
4 CUPS HOUSE WET
3 CUPS SHMEAR
4 CUPS MEXICAN VANILLA ICING

CINNAMON ROLL DRY (Whisk Together)
4 Cups RICE FLOUR
2 Cups TAPIOCA STARCH
2 CUPS INSTANT CLEAR
1 TBS Baking Powder
¾ Tbs Baking Soda
1 Tsp. Sea Salt

HOUSE WET (In blender…)
1 Cup COOKED MUNG BEANS
2 EGGS
3 Cups Water
1 Tsp Vanilla
½ Cup Cane Sugar (optional)

SHMEAR (Gently cream together with fork)
1 Kerry Gold Butter Brick (softened)
1 1/4 Cups Brown Sugar
½ Cup Coconut Sugar or Sucanat
¾ Cup of Cinnamon

Directions

In 6 qt bowl, cream cold butter and sugars together, add vanilla.  Add Cin-Dry, blend until mixture resembles crumb.  Add in house wet and oil, mix for 2 min minimum.  Scale dough and form in rectangular shape.  Wrap in plastic wrap and refrigerate.  Dough must be cold to roll.

ROLL DOUGH:  Dough bricks will roll to about the size of a up to a ½ sheet pan size.  Remember length equals number of rolls, height equals cinnamon swirls per roll.  Roll accordingly.  Using plastic bowl scraper paint the smear corner to corner and smash down the top of the dough brick, as once you roll the dough, you will need to seal it up. 

Grains and Flours – What and how much to use?

STRATEGIC LAYERING?

Gluten-Free cinnamon rolls do not need to be complicated.  Just make sure you have a balance of protein, fat, and fiber to keep it all together.  Your base flour can be one or all of the following:

STRATEGIC STARCH BLEND 25%
Tapioca Starch           Corn Starch

BASE FLOUR 50%:
Rice Flour        Almond Flour
Any combination of preferred rice flour and or grain.

PLANT-BASED PROTEIN 10%:
Beans and or Legumes

FAT & OIL 15%:   (Added in Layers)
Earth Balance Canola Oil Flax Meal (optional)
Kerry Gold Butter Eggs

ADVANCED METHODOLOGIES

The Cin-Dough needs a certain amount of wet ingredients to maintain a proper moisture level to not only come together but for a soft texture. You can actually soak grains and blend into a fine paste using your BlendTec and use less or little wet and flour! Adding the soaked grains to the creamed mixture and then adding STRATEGIC STARCH#1A

DIRECTIONS:
In 20 or 30 qt bowl, cream cold butter and sugars together, add vanilla. Add Soaked grain paste and Strategic Starch #1B, blend until mixture resembles dough. Add in house small amounts of cold house wet and oil, mix for 2 min minimum. Scale dough and form in rectangular shape. Wrap in plastic wrap and refrigerate. Dough must be cold to roll.

ROLL DOUGH: 6 lb bricks roll to about the size of a full sheet pan, apply *Smear

NOTE: Paying attention to the dough is critical for this process. You can add or delete items as you see fit to bring this unique dough together.

Dawna Rider-Weiss, PMP, CN

Founded by clinical nutritionist, body-talk practitioner, and herbalist, Dawna Rider-Weiss, Inspired Living aligns your mind, body, and soul by delivering a scientific, clinical approach to food and herbs with an ancient but modern process for applying spiritual practices in everyday life. Schedule a session with Dawna by calling (916) 761-8431.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.