Camp Gilmont’s Gluten-Free Cinnamon Rolls Yield: 8–10 rolls Ingredients Dough • 2½ cups all-purpose, gluten-free flour (see note) • ½ cup tapioca starch • 1 tbsp rapid rise yeast • 3 tbsp white sugar • ½ tsp salt • 2 tsp xanthan gum • 1 tsp guar gum • ¼ cup instant, gluten-free, dry milk powder • 1 tsp baking powder • 4 tbsp margarine • ½ cup water • ¾ cup vanilla rice milk • 1 egg, room temperature • 1 tsp cider vinegar • 2 tbsp canola oil • 1 tsp gluten-free vanilla NOTE: 4 cups superfine brown rice flour, 1¹/³ cups potato starch (not flour), ²/³ cup tapioca starch. Combine ingredients in large ziptop bag. Shake until well blended. Topping • 2 cups powdered sugar • 1 tbsp butter, melted • 1 tsp vanilla • 2–4 tbsp vanilla rice or almond milk Place sugar, butter, and vanilla in a medium bowl. Then stir in enough milk to reach a very thick consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls. Filling Combine: • 2 tbsp butter or margarine, very soft • ½ cup firmly packed brown sugar • 1–2 tbsp cinnamon 40 CAMPING magazine • March/April 2014 Directions 1. In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside. 2. Put water and margarine in a glass measuring cup and microwave until margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine. 3. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. 4. Mix on medium speed for 3 minutes. 5. Take a piece of wax paper and lay it out on a counter top, so it covers an area bigger than 8" x 16". Sprinkle 2 tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8" x 16". 6. Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1½" along one long end without any filling. This is where your cinnamon rolls will be sealed. 7. Starting along the long end, use the sheet of wax paper to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it — that will be the center of your finished rolls. 8. Using a long piece of dark thread, cut the long “cinnamon bun log” into 8–10 pieces, about 1¼" wide. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1" high. 9. Allow the cinnamon rolls to rise in a warm, draft-free place for about 30 minutes, or until almost double in size. 10. Bake in preheated 350 °F oven for 20–25 minutes, or until the tops are a nice, golden brown. (For convection oven: Bake at 340 °F.) 11. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
ACA_MAR_APR_14
To see the actual publication please follow the link above