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Cinn-a-Buns (Gluten-Free)

This recipe comes to us from Nina.

Makes 18 - 20 buns.

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

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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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