I have been following a gluten-free diet for about 3.5 years and I haven’t had too many successful baking attempts. I have found it relatively easy to adapt non-baking recipes to accommodate a gluten-free lifestyle. Baking is tricky because all of the ingredients need to be precisely measured. Gluten-free baking is even trickier because GF flours do not behave the same as traditional flours.
Earlier this week while enjoying some much needed down time on my Christmas vacation I caught a great episode of Kelsey Nixon’s show Kelsey’s Essentials on the Cooking Channel. During this episode she FLEW through about 5 quick bread recipes. Kelsey’s Rapid Roll recipe was so simple I had to give it a try especially because I had family coming for dinner that night. You can use 1 batch of this recipe to make two different rolls – dinner rolls and cinnamon buns. I made a few tweaks and was blown away by how delicious both rolls turned out. All 6 of my non gluten-free guests were impressed by how delicious these rolls turned out as well.
The dinner rolls definitely had a cornbread like taste due to my GF flour substitute. Regardless, the rolls had a great texture and just the right amount of sweetness from the honey. The rapid roll recipe on the Cooking Channel site is not as detailed as Kelsey’s instructions during her episode, so I definitely recommend watching it before you give this a try.
Due to lack of preparation, I let my yeast sit for 10 minutes. To convert this recipe to gluten-free I replaced all-purpose flour with Bob’s Red Mill Gluten-Free 1-1 Flour Mix (I used 5 cups in my dough and at least a half cup for dusting). Kelsey’s dough doubled in size in 20 minutes, but it took mine an hour to grow. I believe this is due to the nature of gluten-free flour. My batter was also on the wet side, so it required a generous amount of flour for dusting. After forming a uniform ball of dough, I divided my dough in half with a bench scrapper and set one half aside for later. Using my bench scrapper I divided the dough into 12 pieces. Since the consistency was a bit off I wasn’t able to form the “belly button” shape Kesley mentions in her show. When my rolls were ready for the oven I baked them at 350 degrees on convection because I had the rest of my dinner in the oven. I didn’t have cream cheese on had for the cinnamon bun frosting, so I had to make due with the ingredients I had available.
Cinnamon Bun Frosting
1.25 cups of confectioners sugar
4 TBSP milk
2 TBSP melted butter
1 tsp vanilla extract
Try this recipe out and let me know what you think!
P.S. – I need to work on my blogging photos. I have a Samsung SLR NX10 with an 18-55 mm zoom lens. Any suggestions?
xo Miss Alyss