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Monday, December 7, 2009

Gluten Free Christmas Cinnamon Rolls....

These are worth a special morning, a treat to make when you have some time. The recipe is based on the 'chipa', a traditional cheese bread from Paraguay and surrounding countries. I had my first chipa when visiting Argentina. Naturally gluten free, they are made from tapioca flour. When right from the oven, they are warm, and chewy. They are pretty easy to make. They are however, one of those GF recipes that must be eaten when made, and do not save or reheat well. It still makes my list of multi-users however, because it can be a savory cheese chipa (its original purpose) or recreated into this warm gooey cinnamon bun. It is an unusual dough, so do not be alarmed at its texture.
And be prepared to eat them all when you make them, so invite friends, or have a special saturday morning. This recipe should make about 1-dozen or so.

Cinnamon Buns

4 eggs
1 cup of buttermilk or milk*
17.5 ounces of Tapioca flour (Bob's Red Mill is widely available)
½ tsp salt
   *Plus extra if needed

Cinnamon topping
1/3 stick butter, melted
1 tbs brown sugar
1 tsp cinnamon
Melt all three together until blended, set aside.

Sugar glaze
1 cup of powdered sugar
1 tbs milk, plus more if needed
½ tsp vanilla
Mix sugar and vanilla. Add milk, and mix until it is the desired drizzle consistency. Add more milk if too thick, more sugar if to thin.

Pre-heat oven to 325F. Beat eggs in a bowl, with the milk and the salt. Add tapioca flour and mix until all dissolved. The dough should be wet and the consistency of cake batter or waffle batter. Because climates vary and there is variance on how much liquid flour will take in, keep adding milk 2 tbs at a time until the right consistency.
Fill muffin cups ½ way, as these expand. Use a non-stick pan—the cinnamon gets sticky. Or grease a standard pan. Spoon 1-2 tsp of the cinnamon mixture over the batter.
Bake in the oven for 15 to 20 minutes, until golden brown. The tops will look dry and they will have puffed.
Remove from oven and remove from tin as soon as you can. Drizzle while warm with the glaze. They are sticky and messy, but that is the point!

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