Until last weekend, it had been approximately 5 years since I had eaten a cinammon roll-that is since I was diagnosed with Celiac Sprue. My husband and I were in Seattle for a work conference and we ducked into my favorite Gluten Free-Vegan Bakery The Flying Apron in the Freemont District for breakfast. Their beatifully made cinammon roll reminded me how much I miss pastries as a rare treat. Thus, I came home and set about attempting to create my own cinnamon wonderfulness.
1/2 cup water
1 tsp sugar
1 package active dry yeast
1 cup rice milk (or your choice dairy free milk)
1/4 cup honey
2 tbs. coconut oil
2 1/2 cups brown rice flour
1 cup coconut flour
1 1/2 tsp. guar gum
1/2 tsp salt
2 tsp cinammon
For the glaze:
1 cup powdered sugar
1/3 tsp vanilla
3 tbs. rice milk
Mix together the warm water, yeast, and cane sugar in a bowl, stirring to dissolve the yeast. Let stand and meanwhile, in a small pot warm the rice milk, honey, and coconut oil. Do not allow to boil. Add this mixture to the yeast mixture, combining well.
In a separate bowl mix together the brown rice and coconut flours, guar gum, and salt. Combine this mixture of dry ingredients with the wet ingredients in an electric mixing bowl and mix on a low setting until thorougly combined.
Remove dough and place onto a floured piece of wax paper. Roll the dough into a large rectangle. Spread a bit of coconut oil evenly over the dough rectangle, then sprinkle with more sugar and cinnamon.
Next, carefully roll the rectangle from end to end, creating a large dough tube. Cut the dough tube at 1 1/2 inch intervals and place into a circular cake pan greased with coconut oil. Once the pan is packed, allow to sit for 45 minutes to allow the yeast to conintue rising.
Preheat the oven to 350 degrees, and once dough has risen, bake for 35 minutes
Prepare the glaze by combining powdered sugar, vanilla extract, and 3 tbs. of rice milk. Once rolls have finished baking, remove and allow to cool for 5 minutes, then drizzle glaze over the rolls and serve.
While your rolls bake, let us discuss the differences between Xantham Gum, Guar Gum, and Corn Starch. All three of these ingredients are used as thickening agents, commonly in gluten free recipes to replace gluten itself. Gluten, the springy, large protein molecule commonly found in wheat and other grains lends to that wonderfuly moist, chewy quality in bread and the wonderfully full bodied effect in soups and dressings. Thus for the gluten intolerant, we turn to the Gums and corn starches to recreate this effect.
Corn starch is generally cheap and easy to come by, yet many people exhibit sensistivity to corn, and thus experience gastro-intestinal disress similar to the effects of celiac disease and gluten insensitiviy. Xantham gum is a similar agent in the polysaccaride family (translated “many sugars”, this agent contains 5 different types of sugars), however it is often derived from common allergen proteins such as corn, wheat, dairy, and soy, it too can lend to gastro-intestinal disress. It has also not been recommended for use in infant products. Additionally, it was linked with respiratory issues in workers exposed to xantham gum dust.
Guar Gum is derived from the guar bean and has almost 8 times the amount of water thickening ability of corn starch. It can be used medicinally to treat constipation and flare ups in diverticulitis, Crohn’s disease, and irritable bowl syndrome. It has also been shown to increase calcium absorbtion in the large colon, which lend to a more efficient storage of the important element. Due to the fact that it is not linked with derivation of common allergens, it is commonly more easily digested, and thus a more attractive choice when considering food thickeners.
So there you have it. A sweet breakfast treat, and all you ever wanted to know about food thickeners. Have a great breakfast!
Make your day great,