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    Scott Adams
    Scott Adams

    Cinn-a-Buns (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

    Scott Adams

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    This recipe comes to us from: Jane Conrad.
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    ¼ cup potato starch
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    ½ teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar
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    1/3 cup oil
    ½ cup milk
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    Scott Adams
    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
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    Directions:
    Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch ...


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    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.
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    Scott Adams
    This recipe comes to us from Becky Ilog. Ingredients:
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