The Christmas season is already upon us and so starts the cooking and the baking. I have always loved to bake but being gluten and dairy free for the past five years, it has been a bit more challenging. I have always found it to be a struggle to find the right combination of gf flours to gain a proper taste and texture that is reminiscent to wheat flour. After almost six years I think I have found the best gluten and dairy free baking flour that is out there and what makes it even better, it is also nightshade free! You would not believe how many gf flours contain potato starch and my body just doesn’t like that. So without further adu’, let’s get right down to business.
This mix is absolutely amazing! The taste and texture are far superior to most flours I have tried and what makes it even better, there are recipes on the back for most common baked goods like pie crust, rolls and cinnamon rolls! Without hesitation, I picked up a bag and I was on my way to making my very first batch of cinnamon rolls! Even though the recipe did call for some dairy products, they were easy to swap with a non-dairy version.
Just look at how beautiful these turned out, I was so incredibly pleased! the taste was amazing and the texture, superb!
I am embarrassed to say that I have been guarding the last few cinnamon rolls with my life but also shared some with family and neighbors on a snowy day. I hope that you enjoy these just as much as I do! Please let me know your thoughts! I would love to know how many people are ready to make a fresh batch as well!
Merry Christmas and Happy Holidays to everyone! – Ashley
Recipe: Courtesy of Pamela’s Bread Mix
Pamela's Cinnamon Swirls Dough: 3 1/2 C. Pamela's Bread Mix 1/2 t. salt 1 stick ( 8 T. ) butter (I subbed Earth Balance buttery sticks here) 1/2 C. cottage cheese (I subbed 1/2 C. Forrager brand cashew yogurt) 1 T. orange zest, optional Yeast: 2 1/4 t. active dry yeast or 1 yeast packet 1 t. sugar 1/2 C. very warm water Filling: 1 stick ( 8 T.) butter (I subbed Earth Balance buttery sticks here) 4 t. cinnamon 1/3 C. raisins or pecans (I skipped this step but you don't have to) Glaze: 1 C. powdered sugar 3/4 t. vanilla 2-3 T. water Directions: Filling: Mix sugar and cinnamon with room temp butter and set aside. Yeast: Dissolve Yeast in 1/2 C. very warm water and 1 t. of sugar and set aside. Let stand 5-10 min untill foamy. Dough: Use a stand mixer with whisk attachment. Mix room temp butter and cottage cheese together. Add remainder dough ingredients and foamy yeast, then mix well. Between 2 sheets of parchment paper, roll out dough in a rectangular shape to a 1/4 inch thickness. Remove top parchment. Evenly spread filling, pressing lightly. Shape: Starting with the longest side, roll dough into a log. Peel off paper as you go. If dough is loose, refrigerate for 30 min. With a sharp knife, slice log into 11/2 to 2 inch wide pieces. Place pieces in an 8" greased baking dish equal distances apart with swirls facing up. Let dough rest for 60-90 min. Preheat oven to 350 and bake for 40-50 min or until golden brown. Let rest in pan for 5 min before inverting onto a plate. Glaze: Combine sugar and vanilla with enough water to create a thick glaze. Frost rolls while they are still warm. Enjoy!
The opinion expressed here are my own but I did borrow the recipe from Pamela’s.
Follow me on Instagram!
OR Email me at: firstname.lastname@example.org