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    Scott Adams

    Cinn-a-Buns (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Nina.

    Makes 18 - 20 buns.



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    Use the bread/roll recipe below, adding more flour (a little at time) in order to make the dough more workable. Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14 x 20). Then lift the saran wrap, dot the dough w/butter and sprinkle w/a lot of cinnamon/sugar and raisons. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately ¾ wide. Place the pinwheels on a buttered cookie tray. When the come out of the oven, I top them with a confectioner sugar glaze. Quite Yummy (easily freezable)!

    BREAD / ROLL RECIPE

    1. ½ cup warm water
    2 teaspoon sugar
    4 teaspoon dry yeast
    In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.

    2. Wet ingredients
    1 ½ cups of warm water
    4 eggs
    4 tablespoons oil
    1 teaspoon lemon juice
    Mix the above wet ingredients in a bowl and beat well.

    3. dry ingredients
    2 cups tapioca flour (I use tapioca starch)
    2 cups rice flour (OR 1 ¾ rice flour & ¼ soy flour)
    2/3 cup powdered milk
    4 teaspoon xanthan gum
    1 ½ teaspoon salt
    ¼ cup sugar

    Add the wet ingredients to the dry, and add the yeast mixture last. Beat well (by hand) for 2 min. (Add a bit more tapioca flour if needed.) The dough will still be quite sticky. Allow to rise once in a warm place until doubled ( about ½ hour). Put in a well greased bread pan and bake 350 for 25 min or so. * * * You can also make delicious buns. Either spoon onto greased cookie sheet OR form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan. You can make these into sandwich rolls or burger buns, or even hot dog buns if shaped that way. Brush tops with egg yolk for a glaze (optional: sprinkle w/sesame or poppy seeds)

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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