Thursday, February 18, 2010

Gluten Free Cinnamon Buns

This evening after supper I made gluten free cinnamon buns - they are by far the best ones I have tasted. I use to make wheat cinnamon buns on a regular basis for breakfast, school lunches and after school snacks. I love the smell the the yeast dough combined with the cinnamon as they bake in the oven. I started with a basic recipe that I liked the look of and tweaked it as I went along. I'm kind of weird in that I always make changes to a recipe as I go along - even if its the first time I am making it. This has caused problems in that when I make something that is really good I often have not written down the changes and cannot replicate the recipe! After I tasted two (!) of these buns I figured I liked them so much I had better write down what I remembered of the recipe. I know it was a stiff enough dough to knead and to roll out. The family all gave the new recipe a "thumbs up!" 


  1. where is this recipe?

  2. use slightly less water than the recipe calls for. You can handle the dough on surface dusted with sweet rice flour. I always have a bowl of water to dip my hands in to lightly handle this dough. The serrated knife should also be dipped in water to for each slice. I have tried to figure out what I did in that first try and could never replicate it exactly. I've learnt know to write down each step. Sorry I can't help you more.