22 May, 2015
Gluten free cinnamon scrolls
This is a very good recipe for anyone who wants to indulge in the good old cinnamon scrolls but without the gluten in it. A lot of recipes and commercial gluten-free products use xanthan gum or agar-agar to replace gluten. But some people are allergic to these substances too. So I found after many reading and research that we can use natural foods to get the gluten effect in bread products that are gluten free. Chia, flax seeds, psyllium husk are a few of them.
I adopted the basic recipe from faithfullyglutenfree.com and tweaked it a bit. I’m using gluten free flour mix that you can buy from supermarket and health food stores. Instead of xanthan gum, I’m using psyllium husk as the binding material. I tested this with a few other recipes and it works like a charm. Unlike seeds, psyllium husk doesn’t have a texture or a strong taste and so you wouldn’t even notice they are there in you scroll. With all those filling and toppings, it would be hard to notice such subtle things anyway.
This scroll turned out really well and it’s hard to say it is gluten free. It tasted so very delicious, with the soft bread rolls and all those fillings and toppings.
But as with all other gluten free products this scrolls too don’t keep very well. It becomes too dry too quickly, so it is best served straight out from the oven. I kept them in a warm oven until serving time.
However, I was able to keep it overnight in a container and it still tasted good when reheated the next day.
- 50g butter
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 tablespoons heavy cream
- Pinch of salt
- 2 tbsp. soft butter
- 1/2 cup firmly packed brown sugar
- 1 tbsp. ground cinnamon
- 500g gluten free flour mix
- 1 tbsp. psyllium husk
- 1 tbsp. instant dry yeast
- 3 tbsp. sugar
- 1/2 tsp. salt
- 1/4 cup milk powder
- 1 tsp. baking powder
- 50g butter
- 1/2 cup water
- 1 large egg at room temperature
- 3/4 cup milk
- 2 tbsp. oil
- tsp. vanilla
- In a small saucepan over low heat, heat butter, brown sugar stirring until sugar dissolves.
- Add vanilla extract, heavy cream and salt. Stir well. Remove from heat and pour into a greased 9 by 13 inch pan with high sides.
- Preheat oven to 170 °C.
- In the bowl of your stand mixer, mix all dry ingredients until combined and set aside.
- Microwave butter and water until the butter has melted. Stir to combine. Add milk. Add other wet ingredients and whisk to combine.
- With the mixer running, pour the wet ingredients into the dry ingredients, scraping down the bowl as you go. Continue to mix on medium speed for 3-4 minutes.
- Dough is wet and sticky. So take the dough out on to a plastic wrap (spread sugar on the wrap to prevent sticking) and place another plastic wrap on top and roll out to make an 8 by 16 inch rectangle.
- Remove the top wrap. Make filling by mixing all ingredients until combined. Spread the filling evenly on the rolled out dough leaving about an inch on one side to allow to seal later.
- Start rolling the dough from the opposite side. Use bottom wrap to help lift the dough. Once rolled to the edge, seal the end.
- Use a thread or wet knife to cut 1 ½ inch pieces without squishing the rolled dough.
- Place the rolls in the prepared pan cut side up and leave in a warm place to rise (about 20 minutes or doubled in size).
- Bake the rolls for 25 minutes or until the top is golden brown.
- Once out of the oven, let cool for few minutes and invert on to a serving plate and serve warm.
- Best eaten on the same day of making. If storing and serving later, reheat to soften up.