The fans of the cinnamon rolls that raise their hands! What do you like but you can eat them? In recipegratis we have the solution: gluten -free cinnamon rolls. Lighter, just as tasty! Imagine these delicious Cinamon Rolls without gluten in your mouth, I assure you that you will devour them in three snacks. Do you test?
| 🚻 9 Diners | 🕘 45m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make gluten -free cinnamon rolls: |
| For the dough :: 1 egg 70 milliliters of vegetable oil 75 grams of brown sugar or honey 50 drops of Estevia (optional) 1 jet of vanilla 1 pinch of salt 1½ cups of rice flour ½ cup of corn or cornstarch 70 milliliters of vegetable milk or water 1 teaspoon baking powder or chemical yeast 1 teaspoon of bicarbonate 1 jet of lemon juice lemon | For the filling :: ½ cup of compote or apple puree 3 teaspoons of cinnamon powder 1 tablespoon of brown sugar or honey for the glaze :: 75 grams of merey, peanut or other dry fruit 3 teaspoons of vanilla 2 tablespoons of brown sugar 20 drops of Estevia (optional) ½ cup of water (120 milliliters) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gluten -free cinnamon rolls:
1. start preparing the easy glaze. Within a blender or kitchen processor add vanilla, stevia or brown sugar and water. Crush until a very creamy paste. Reserve. It also provides another day this homeless glaze recipe for donuts for example.
Trick: Remember that the sweetness of the glaze is to taste, therefore you can vary the quantities.
2. Continue with the preparation of the filling. Inside a bowl mixes the compote with 100 percent of fruit (that of your preference), cinnamon and brown sugar (or honey). Booking. For this recipe for cinnamon rolls for celiacs I chose the puree of homemade racies and I loved it, because it combines perfectly.
Trick: You can prepare the compote at home and choose the taste that you want: apple, pear, quince, plums, figs, etc.
3. Use a large bowl to pour the egg, olive oil (serve coconut oil), brown sugar (or honey), vanilla and a pinch of salt. As you add each ingredient, remove until you join completely and continue with the next one. This facilitates the shake and mixture is homogeneous. Booking.
Trick: Remember that by adding brown sugar to the dough, gluten -free cinnamon rolls acquire a somewhat cheat tone. You can enhance the sweetness of this dessert with a few drops of sugar from Estevia, calculate about 50 drops.
4. On the other hand, it sifes the dry ingredients: rice flour, corn starch (corn corn). Booking. To favor the elasticity of the dough, I recommend dividing the half cup between the cassava starch (cassava) and the corn starch.
Trick: You can also use only 1/2 cup of cassava flour, replacing corn starch.
5. Incorporates the flours to the humid ingredients. Add the baking powder, bicarbonate and lemon juice.
6. Pour the vegetable milk (or water) little by little. Vegetable milk can be coconut, rice, soy or the one you prefer. In this case it is preferable to coconut due to its high healthy fatty content. Also add lemon (which replaces vinegar). When the mixture reaches a certain consistency and you make it difficult to mix with the spoon, put your hands and knead. As you work the dough, check if you need moisture. If so add a little more milk or water.
Trick: Use between 1/4 and 1/2 cup of vegetable milk. Remember to add it little by little to verify the texture of the dough.
7. Pass the mass of the Cinnamon Rolls without gluten to the countertop and continue kneading. Create a ball and let it rest for a while inside a bowl and cover it. Calculate about 15 minutes.
Trick: Rice flour is sandy, so ingredients such as egg, oil, corn starch and milk are necessary, so the dough can then be worked.
8. After the weather, the ball returns to the countertop. Previously place on the surface of the table paraffin paper (butter paper or baking paper), a silicone plate, a plastic or a fabric. Crush the dough little by little using the hands. Try to form something similar to a rectangle.
9. Now stretch the dough with a roller (palote) until an approximate thickness of 5 or 7 millimeters. Try to form a rectangle. The base is ready!
10. Add the filling you reserved. It generously extends on the flattened dough. Try to extend it uniformly and respect the edges.
11. carefully rolle the dough because it can be broken. If, as the dough is crazy, it cracks a little, fix the damage by wetting their fingers a little and passing them through the rupture. Quiet will not go from there!
12. Once completely rolled up, you can start cutting the gluten-free cinnamon rolls. First, remove the tips to preserve the aesthetics of the rolls (we will also bake those leftover pieces). Finely they will be 8 rolls of cinnamon mmm!
13. Place the Cinnamon Rolls without gluten on a tray or mold. The tray must be covered with parafined paper, a silicone plate or simply greased. Bake at 180 degrees for 20 0 25 minutes. Remember to always adjust the times because everything depends on the heat intensity of your oven. After the weather, remove the rolls from the oven and let them cool on a rack.
Trick: Remember to preheat the oven 10 minutes before.
14. These gluten-free cinnamon rolls are suitable for everyone! They also have to envy them to traditional rolls. They have a soft texture, they are very aromatic and its flavor is magnificent. A fragrant recipe! Although this dessert is ideal for the whole year, for the December holidays they become a great alternative. Another Christmas proposal!
15. If you like cinnamon rolls but you want something lighter but equally delicious or if you suffer from lactose intolerance or gluten, then this recipe is for you. Tell us how your culinary experience was with these gluten-free cinnamon rolls . We all want to see a photo of your dessert!
