I found I needed much less liquid, more flour (used more of almond and chickpea) Glaze using homemade aquafaba, orange extract, maple syrup and date syrup Half date syrup, half coconut sugar for each component requiring sugar Beetroot powder for a luscious colored dough
vanilla extract (to appease my ancestors) Half 1:1 King Arthur gf baking mix, half chickpea flour, approximately 2.5 thick flaxmeal egg to replace lost xanthum gum I have been DESPERATE for some cinnamon rolls, and only had half the amount of gf flour mix needed, so I got a little crafty! *Recipe and method loosely adapted from Recreating Happiness. *Nutrition information is a rough estimate calculated without glaze. Once they’ve thawed and visibly risen, bake for 25-30 minutes or until golden brown and expanded/risen.
Then heat the oven to 350 degrees F (176 C) and allow them to continue thawing / rising. Then, when ready to bake, place in a prepare baking dish, cover, and set on top of the oven to thaw for 1 1/2-2 hours. *You can also make the dough ahead of time to the point of rolling and cutting the dough into rolls – at which point you would transfer them to a parchment-lined baking sheet, freeze, and then place in a freezer-safe bag or container and freeze up to 1 month. Pour onto the rolls after cooling outside of the oven for 10 minutes. *To create a simple powdered sugar glaze, whisk 3 cups (300 g) sifted organic powdered sugar with 1 Tbsp (14 g) melted vegan butter and add 1-3 Tbsp (15-45 ml) dairy-free milk until smooth.
We tested and perfected the recipe with this blend and can’t guarantee good results with store-bought (or other homemade) blends. *Our DIY gluten-free flour blend is highly recommended in this recipe.
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