Gluten-free baking is new to me and one thing I am finding is that it isn’t nearly as easy as traditional baking (which isn’t really easy, either). I have followed many recipes, line item, by line item, and yet the dough is too dry, too moist, too thick, or simply not edible.
For Christmas, I attempted a traditional Italian dessert I ate often as a child, Struffoli. I followed a Mario Batali recipe using Limoncello, and thought it sounded delicious. However, I found I just couldn’t get the consistency of the flour right, and although the recipe called for 3.5 cups of flour, I had to use about 5 or 6 just to get the dough feeling like dough. Then when it was finally ready some 3 hours later, it tasted like dog food. It was the worst tasting dessert, ever.
So I am still experimenting with various gluten-free brands, trying to determine which ones are good and which ones I will tell you to not waste your money on (since let’s face it, once you were told you needed to go gluten-free, your wallet suddenly opened on its own knowing you needed to put more cash into it.)
Yesterday, I had success, though. Great success! I made hot cinnamon buns for the kids on a snow day from school and they were fantastic. I slightly changed the recipe (though not much) provided by Bob’s Red Mill. I used the Gluten-Free Pizza Crust in a bag (Bob’s Red Mill brand), and added the remaining ingredients.
I assumed I was supposed to use the entire bag, but after I made them, realized the recipe called for 3.5 cups and not the *entire bag*. I’m not really sure how many cups were in the bag, but my guess would be 4. Either way, using the whole bag garnered great results (so I would do the same if I were you).
I am not going to re-post the recipe (link to the crust is above). But you will follow instructions for mixing sugar with water, then adding yeast. You will add flour and other ingredients. Lay flat onto floured wax paper (I used rice flour). You will sprinkle a mixture of butter and brown sugar onto your 19″ square and then roll from one end to the other like so….
Then you slice 1″ sections…
Allow the rolls to sit in a warm place for 30 minutes. The recipe calls for an 8 x 8 pan, but I had better luck using a 9 x 13. Personally, I’m a fan of greasing with butter and not oil. I think recipes come out moister and taste better. And remember, butter is simply cream and salt. Simple, natural food.
After the rolls have rested for 30 minutes, bake for about 25 minutes in the oven. To finish the rolls, I made a simple icing whisking together the following two ingredients. (These are estimates….when I make icing I just guess at the amounts and taste test until I think it is good.)
1 cup of powdered sugar
4 TBSP of whole milk
The dough tasted like any other dough and didn’t at all say “gluten-free”. It was moist and fluffy as it should be.