Saturday, September 19, 2009

Gluten Free Caramel Cinnamon Rolls


My friend Sarah, who makes occasional guest appearances via her amazing recipes has struck again. I haven't tasted these, but her sweet little girl Clara, who has Celiac Disease enjoyed them very much (as well as the rest of the family). Her recipe:

Sarah's GF Caramel Cinnamon Rolls
No Gluten, No Soy, No Kidding
1 cup brown sugar
2 tablespoons white corn syrup
1 stick butter

Melt together in saucepan and boil 1 minute. Pour into a 9x13 glass baking dish; sprinkle with chopped pecans if desired. Set aside.

2 1/2 cups brown rice flour
2/3 cup cornstarch
1/4 cup corn meal
1/3 cup powdered milk
1 1/2 teaspoons salt
1/2 cup sugar
3 teaspoons xanthan gum

Mix with whisk in large mixing bowl.

2 large eggs
1 1/2 cup warm water (about 110 degrees)
1/3 cup oil
2 1/4 teaspoons active dry yeast

Proof yeast in water for 5 minutes. Beat in eggs and oil. Add to dry ingredients, stirring until dough forms a ball (Sarah used a wooden spoon.) Turn onto generously floured surface and knead for 5 minutes, until not quite so sticky. Clean dough residue from counter and grease it with butter. Butter your rolling pin and hands. Roll dough into rectangle shape, about 12 inches by 14 inches, should be about 1/2 inch thick. Spread with softened butter (about 1/4 cup) and sprinkle with 1/3 cup brown sugar and cinnamon to taste (1 1/2 teaspoons). Can add raisins if desired. Roll carefully from shorter end, seal. Even out the thickness of the roll, and slice into 12 rolls. Lay cut side down on caramel in pan. Cover with plastic wrap and let rise for 30 minutes. Preheat oven for at least 15 minutes. Bake at 350 for 20 minutes, til tops are browned nicely. Turn out onto cookie sheet immediately.

To turn out: I bake mine in a glass 9x13 pan. Place a cookie sheet that has sides over the pan. Mine is big enough it fits completely over it. Wearing oven mitts has been the easiest way for me, then hold the handles of the glass pan and around the edge of the cookie sheet and turn the whole business over. Lift off the glass pan. Wait a few minutes for the rolls to cool a bit -- it helps the caramel stick on the roll -- we like them best warm. Enjoy!

Variation: Omit caramel in pan. Grease pan and add rolls, baking as directed. Instead of turning out onto cookie sheet, allow to cool slightly and spread with icing.
UPDATE: Sweet little Clara and her family brought in a few cinnamon rolls today for those of us who suffer from glutenitis and I have to say: they are AMAZING. Very light, very glutenish, very delicious. I can't wait to make these for my husband (who is glutenable, but his wife doesn't bake with the stuff anymore). He was just saying how much he misses fresh cinnamon rolls. His momma used to make them from scratch all the time and they were the best ever. These will make him happy I think.

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