A gluten-free and dairy-free spin on cinnamon rolls.
For the Cin-Dry
For the House Wet
For the Schmear
Gently cream together with fork:
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)
Flax Meal (optional)
Kerry Gold Butter
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
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 a 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.
Medical Disclaimer: What I’ve shared with you here is not intended to be a substitute for a medical diagnosis or treatment of any medical condition. Always seek the advice of your physician with any questions you may have regarding your own medical conditions.