Unmatched 5-Star Gluten-Free Cinnamon Rolls
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- Опубліковано 3 сер 2024
- Indulge in these unmatched 5-star gluten-free cinnamon rolls that will satisfy your sweet cravings without any gluten. You won't even miss the gluten!
Recipe: www.letthemeatgfcake.com/ulti...
Kim's bread flour blend recipe: www.letthemeatgfcake.com/kims...
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I can confirm that these are the best gluten free cinnamon rolls I have ever made. I made four different recipes from around the internet, then had my partner try each one. These were deemed the softest, and a day later they were the least dried and crumbly!
Thank you so much, Emily 😍😍
@@LetThemEatGlutenFreeCake where do you get the gluten-free flour blend for this recipe or can I substitute it with something else
@@christinejohnson7304 she makes it herself.
The recipe is on her blog.
GOOD!! ITS BEEN SO FLIPPING DIFFICULT!!!@christinejohnson7304
Didn't know how much of a difference adding softened butter instead of browned butter to the dough made. Definitely gonna try this.. they look the best I've ever seen
Please please please come out with a cookbook. I would buy it in a heartbeat. I promise. You’re the best gluten free channel out there.
My hubs is GF and he loves cinnamon rolls. Over the past couple of years I have made many gf cinnamon roll recipes, none of which were very good and some that were miserable. Our search for the perfect GF cinnamon roll recipe ends here. These truly are THE BEST! I've made them twice and we are so elated to finally have cinnamon rolls in our lives again. I'm convinced that I could feed these to anyone and they would not be identifable as GF. Soft, fluffy, delicious. Thank you so much!
Awe, yay!!!! Thank you so much! I'm thrilled your hubby was able to enjoy a great cinnamon roll again 🥰🥰🥰
Kim, never in my life have I had a cinnamon bun like this. This is the second recipe I’ve tried of yours, a complete success. Your recipes are so easy to follow, and the results speak for themselves. I made a full batch, 18 equally sized rolls. I lined my pan with parchment for easy retrieval, baked for ~15 minutes after the second proof, they came out perfect. You’ve changed my family’s life, thank you so much.
Awe, thank you so much for your kind words! I'm thrilled that you are enjoying my recipes 😍😍
@@LetThemEatGlutenFreeCake Hi Kim - Wanted to let you know I have now made this recipe in a double batch 10 times. Have even let non-gluten free friends and family try it, they couldn't even tell the difference! What an AMAZING recipe that I will continue to make literally forever. Thanks so much again!
I followed this recipe exactly, and I was absolutely blown away by how good these cinnamon rolls were. Will definitely be making again, and won't be changing a thing. Thank you so much for sharing this fantastic recipe!
I've had celiac disease my entire life and my whole family is gluten free. I just made these for them and they are incredible! I used coconut sugar and vegetable oil in the dough instead of butter and they came out just as moist and fluffy! Definitely recommend
Can you eat ghee?
Love these rolls!! I have a child with celiac and my non celiac fam LOVE these! No one believes they are gluten free! I have found cutting the dough with a pizza cutter prior to rolling is so much easier for me than cutting a large log. Thank you for your great recipes!
These cinnamon rolls are indistinguishable from regular cinnamon rolls! Well worth the time and patience it takes to create them. I haven't eaten a cinnamon roll in three years, since being diagnosed with Celiac. So happy to partake once again!
I finished these today and OH WOW they are good. I used hemp protein powder instead of whey and was prepared for them to be green but thankfully it just looks like I used whole wheat flour. I'm in love!
These came out so good ! Thanks for the recipe 😍
That looks amazing. Must try these soon!
Best recipe ever. I’ve made these a few times and simply amazing. Thank you for sharing
Thank you so much for this recipe! For years I've been searching for a good gluten free version and you shared one. I'm so grateful. Made two modifications and they turned out beautifully: egg white protein instead of the whey in the flour blend and chia in place of psyllium husks. Got 8 rolls a good 2+" high and 4" across. Impressive. So good. YUM!
Im going to make this. Thanks!
Umbelievable!! It'amazing recipe!! Thanks so much!!! I love cinnamom Rolls and I was looking for a good recipe and your's it's the best!!! God bless you!!
I just made these last night. They are fantastic, best ever. Thank you so much for sharing your gluten free bread flour recipe. I made the 20 cup portion and I can’t wait to make pizza crust with it.
I just made this cinnamon rolls and they are amazing, by the way its my first time making them they came out perfect and delicious. You can't even tell that they are gluten free. Thank you for the recipe and instructions.
Just made them and they turned out great!
This recipe is absolutely amazing! It's true what you say, I can't tell that this is gluten free. I kept thinking "wait, this is actually gluten free?!" while eating these. You're so talented, you deserve to have millions of subscribers. I will keep making your recipes and I am really grateful. 🙂
Awe, you are so sweet! Thank you so much for your kind words 🥰🥰🥰
Best GF cinnamon rolls I have had in a decade. Icing was incredible, texture was perfect. Made three different batches and found that i much preferred baking them without the fridge rest period. They seemed to fall and also the cinnamon mix in them collected on the bottom and formed a hard caramelized base if left overnight in the fridge.
Yes, I love your recipes!!! Thanks a lot!!
Thank you so much 😍😍
You are the most amazing, thank you for sharing your gift and your genius with us! These are THE BEST!!
Awe, you're too kind! Thank you so much 😍😍
I’m so looking forward to making these!!
Oh these look absolutely scrumptious 🤤
Can you say scrumptious!!! Oh my!!!! To die for.
I just found your channel. Wow. I'm excited to try your thoughtful recipes. Thank you so much.
It's my pleasure! Hope you enjoy!!
Years of pre Coeliac diagnosis Cinnabon loving...diagnosed 2009... Found your incredible recipe only just a couple years back and with 4 (known) Coeliacs (and one on a gluten-low diet) in the family, this is now a Christmas eve and then that morning tradition... absolutely tremendous. As someone who is so very lucky to have a gifted cooking family, this is now the go-to cinnamon roll recipe alongside other grail-like gluten free re-creations...the exemplars of what we used (or for the young who never did) enjoy...cookies, bread, pizza and cinnamon rolls. My sincerest thanks!
That's awesome! I'm thrilled you liked them 🥰
I can't wait to make these!
Even though I clearly erred on the side of too soft a dough mix, these were a superb Christmas morning recipe and yes, definitely take me back to my pre Coeliac, Cinnabon days! My sincere thanks for a wonderful treat!
Yummy yum, can’t wait to make these
These look amazing!
thank you!!
Omgosh!! I'm gonna have to try these! I've been looking for a recipe for some time too and most recipes I find are ridiculously hard and the texture is just blah. This looks so easy!! Since diagnosed with celiac, I haven't had a really good cinnamon bun in ages! This looks like a keeper.
I made these last week, my first time trying one of your recipes. And wow! They really are that good! The dough was fluffy and had a nice chew to it. I actually didn't end up putting a glaze or icing on and they were still fab. My husband also liked them and he's not even GF. Thank you so much! Can't wait to try more of your recipes!!
I'm so glad you enjoyed them! They truly are one of the best recipes on my blog 🥰
OMG these are absolutely a dream! Best best best ever! So excited, thanks so much!
Glad you like them!
These cinnamon rolls rock my world. Thank you so much for the recipe and the detailed video!
Awe, so glad you like them 🥰
I just wanted to thank you from the bottom of my heart for sharing your recipes. I absolutely love to cook and bake. It has been difficult to find delicious gluten free recipes. Many are gritty and taste different than gluten recipes. My son and other family members have Celiac. I have really enjoyed viewing your recipes. Many thanks, happy cooking and good health. 😊
Awe, you're so sweet!! It is my absolute pleasure to share whatever I can 🥰🥰
OMG! Looks fantastic!! 😍😍
Thanks so much 😍😍
These are so so good, we even made and frosted them and froze some and they thawed and warmed like they were fresh!
Same here, they’re just sooooo good ❤️
I finally got around to making these and OMG, they are Awesome! Thank you, thank you, thank you Kim for all the hard work you put in to give us amazing G/F recipes that not only work but taste out of this world! You are a goddess. Happy wedding greetings to you and your family, how exciting for your daughter. All the best. 💐💖🥳🇦🇺
Thank you so much!
They look delicious 😋
Thank you so much!
I’m making these for the third time for Easter as well as your hot cross buns! My son in law is in love with your cinnamon scrolls as they’re that good, and he’s not coeliac! 👍🏼 🙏🏻❤️
I made these for my gf wife for Christmas and IT IS AMAZING!
Thank you so much for sharing this recipe:)
My pleasure 😊
I made these for Thanksgiving (Canada) and they came out great!
I scoured the web for what looks right to me. This is the one. Trying soon. You are so confident at the end I mean that is fire confidence I love it. I can tell this is going to be right. Amazing!
Hope you enjoy!!!
I made these and your donuts!! My god, you are a genius. My son has never had a fluffy yeast donut, but he did last night. Thank you so much. Be sure to use her flour recipe. I tried 2 others, and they didn't work. Her flour made the recipes effortless.
First of all, you're way too kind! But I'm absolutely thrilled your son was able to have a yeast donut for the first time! Thanks so much 🥰
Oh my I wish I could smash the like button 1000x!!! 🤤🤤🤤
I can’t wait to try these! Just got request for GF cinnamon rolls! They look great!
The rolls looks perfectly made so fluffy and soft texture and the so creamy texture of cream wow it's a mouth watering cinammon rolls ever as you explained well for us to follow the steps easily thanks so much dear pls stay connected and blessed 🤗❤
You are so sweet! Thank you very much for your kind words 😍😍
This is the best recipe I’ve seen
Awe, thank you so much!!!
GOD Bless you. I have been looking long and hard for a GF fluffy and almost normal consistency to regular Cinnamon rolls
I love you!! One of these days I will make these!!! Can I come over. Just wow
You're so sweet!! Thank you so much!
I just made these and they are delicious. I did not use the psyllium husks or powder but my client is very pleased so thank you for the recipe 😊.
Awesome!!
so good! this is the best gf cinnamon roll recipe i have tried (we used the psyllium husks).
Thanks so much!!
The best I ever had. If it comes to taste - AMAZING. Crispy outside and super fluffy inside. But the dough was extremely hard to form and I had to use like an extra 200 gram of flour to make it possible to form. Super sticky also after refrigerating. Baking was pretty short, I did 25 minutes but kinda feel like 15-20 is enough (only my experience). Still very worth a try - you would love the taste and texture.
I had the same problem the dough was nothing like the picture and I needed to add a lot of flour. I’ve made this recipe three times. Not the most polite person that replies either quite rude. I’ve spent £20 on ingredients for this recipe hopefully I can use the flour and husk for another recipe.
Hey, I am a new subscriber. I think I might have watched most of your full length videos by now! Just wanted to compliment you on this one specifically. I really like it without the background music. Nothing against the song that you choose to use for your other videos, but this makes the focus on the action and your words and I really appreciate that. I cannot wait to try these!!! I bought all of the ingredients for your bread flour mix, and I plan to do that with my granddaughter this weekend.
I completely agree with you about the music!! It's distracting and also very hard (for me at least) to edit in, but for whatever reason I thought it was something I was supposed to include for more "pro" videos. I prefer no music and I'm glad to hear that others do, too! Thank you so much 🤗
@@LetThemEatGlutenFreeCake Well, it does seem a little bit more professional I guess with the music, but maybe it’s just the intensity of the “oh hey” song? There was one you had used for the Hawaiian rolls background music that was really nice and there was also a different one sounded almost like vacation music that was really nice also. I think the most important thing is your voice and what you’re doing on camera. The way you shoot your videos is really thought-out and professional! I am no expert on editing at all - just seems like the music was trying to take center stage instead of your message. You are such a blessing to so many people!!!! Thank you for spending your time making these GF items better!!!!!
@@lmullens75 you are too kind! Thank you so much 😍
@@LetThemEatGlutenFreeCake Well, it took me a year, but I finally made the cinnamon rolls!!! We didn't add any of the frosting, and they are still SOOOO amazing! I used coconut oil (unrefined) instead of butter in the bread recipe, but did use butter in the cinnamon/sugar filling. I need to be watching my calories before trying to fit into vacation clothes, so maybe after our trip, I'll make this a monthly routine. ;-)
THANK YOU KIM! I've used your gluten-free flour blend to make Japanese gyozas and they HELD TOGETHER!!! I'm attempting the cinnamon rolls tomorrow and was wondering how long the sweet dough can keep in the fridge since I'm only doing a half batch.
Gyoza? Wow!! That is awesome!!!
I generally say no more than 3-4 days. However, I've left mine in the fridge for up to 5 days with no problems. I will say that the longer it sits in the fridge, it ferments a little more than I would like (and takes on somewhat of a sourdough flavor).
I'll give this a try. I have all the ingredients for the flour too.
You are a food rock starrrr!!!
You're too kind!
I've made gluten free and non gluten free cinnamon rolls (before I stopped eating gluten). These are the best - better than regular glutinous cinnamon rolls. Same with the focaccia recipe - those flour blends are legit! There's absolutely nothing in the grocery stores like it.
Wow, can't wait to try these...Just discovered your channel and will be trying lots of your recipes. By the way, I was a medical transcriptionist/editor for years, first as in-house hospital transcriptionist, and then working from home for the hospital...Our profession is not what it was - now being taken over by companies, some from overseas, and apparently the quality of work is incredibly awful - not the way we were trained..so sad as I truly loved it. Anne from Kincardine, Ontario. Thank you for your channel. I am so excited, as I have had to eat gluten-free for a long time, and as you say, everything usually tastes like cardboard!
It definitely has changed and I don't think for the better. It's a shame that so many jobs are being replaced by either overseas or technology. I really enjoyed the actual job of transcribing, but didn't like how I seemed to be "on call" all the time with someone always needing something from me at all times of the day. When I was able to finally bake as my profession, I feel like I haven't worked a day since because I absolutely LOVE what I'm doing so it's not like a job. 😍
Hello, how can I thank you enough for this amazing recipe.. i made your flour blend it's perfect every time... i made half recipe cinnamon rolls and the other half hotdog buns .. I'm your fan from Dubai 🥰😘🌺
Awe, thank you so much!!! I'm so glad you're enjoying the flour blend and recipes 😍😍
I finally finished my investment in all the ingredients... the kitchen scale, superfine flour, psillium husks, whey isolate-all of it! I am so excited to finally try to recreate some of your recipes.
This is going to be the first I try.
Sending good gluten free baking vibes your way!
I finished making these today and they were the best thing I have ever baked. My friend has been gluten free for years, her and her hushed said it tasted better then brought (wheat) ones! It’s a really good recipe and I like your flour blend. I did find it to be really sticky when I was trying to roll so in the end I sprayed the bench with oil and that worked perfectly. Thank you for the lovely recipes. :)
I'm so thrilled you liked them!!! Thank you 😍
I have made these for the second time now, and they’re just amazing! My mum couldn’t believe they’re GF! Thanks Kim for this wonderful recipe (my favourite GF scrolls, using your flour blend) 🙏🏻❤️😃
Awe, that's awesome! So glad you like them 😊
Awesome
👍👍👍🙏🏼🙏🏼🙏🏼🪴🥀☘🌹🍀🍁🌲⚘
🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🪴🥀☘🌹🍀🍁🌲⚘
Good recipe
Thanks a lot!!
These do look mighty tasty, I was thinking of adding some cooked apples to the filling, hopefully the extra (Shouldn't be too much) liquid from the apples doesn't ruin it. Thanks for the info and tips!
It shouldn't. I haven't done it, but I believe some of my readers/subscribers have without consequence.
These were amazing! My husband didn’t believe they were GF.
This looks great I will have to make me and my daughter have celiac disease and it’s so hard to get good food
I made these after having cinnamon roll cravings. I didn’t have super high hopes, because GF cinnamon rolls have always been disappointing.
These were THE MOST AMAZING rolls I have ever eaten. Seriously, I almost cried. My husband was completely impressed. He sighed and nodded. The next day he said they were still delicious. My adult daughter screamed with joy. I used Namaste flour blend and added the psyllium husk. PEOPLE, USE THE PSYLLIUM HUSK!
We liked these so much that I did a second batch yesterday with dairy free butter and Dairy free milk. I also used less sugar in the filling. They weren’t as mind blowing as the first batch (because REAL BUTTER is amazing) but they are still delicious; far superior to any bakery cinnamon roll I’ve had. I’m so grateful for this recipe.
Follow the recipe! Slow and steady on the rises! These aren’t fast, but the wait is absolutely worth it.
I’m SO glad I came across your channel and am excited to start trying more of your recipes! My dough is currently chilling in the fridge for the first 6 hours recommended but I’m getting too excited and too impatient so I’m wondering if I could go ahead and bake them tonight instead of waiting for the additional overnight chilling? Will they taste just as good or should I be patient and wait until morning? 😂☺️
It's probably already too late to answer this, but yes, you could have baked them after that initial chilling time.
@@LetThemEatGlutenFreeCake no worries at all, I just appreciate you responding!! I’ve told several of my gluten free friends about your channel and shared your recipes!😍 I’ve already made your cinnamon rolls, apple pie, and currently proofing the Hawaiian rolls! I’ve been gluten free for over 2 years now and haven’t been this excited about baking in a while, so thank you soooooo much!!! ❤️
I used the same dough recipe including the psyllium husk that you used for the cinnamon rolls, to make the Hawaiian rolls. I can’t wait to taste them tomorrow for thanksgiving all buttered up!
Good morning Kim,
I hope your father is feeling better.
I just finished baking this recipe, Wow! Do they ever taste great! It ended up as a sheet cake than a roll but we didn't mind!
We did have an issue with the dough being very sticky and watching the video before attempting the recipe I noticed that the dough didn't look the same and added an extra 1/4 of flour.
I did weigh the ingredients and who knows my scale may have been acting up. I purchased all the flours and whey protein isolate at the Bulk Barn.
I will try again by volume measurements. My daughter is Celiac and she hasn't had a cinnamon bun for almost 15 years and she enjoyed it very much!
Thank you so very much for posting your recipes and videos!
My prayers to your family and wish your father a speedy recovery. 💗💗💗💗
Thank you so much for your prayers!
I tried to see if the Bulk Barn had a superfine white rice flour, but couldn't find anything about the flour's texture. If it's at all gritty, it's not fine enough. If you can't get your hands on superfine white rice flour, try putting yours through a food processor or a high-powered blender to see if that makes it more fine. When it's superfine without any grit to it, it will soak up more of the liquid in the recipe and make the dough perfect to work with and not a sticky mess.
@@LetThemEatGlutenFreeCake I'll give it a try! Thank you!
Stop it! These look delicious. Butter makes everything better. Yum. I’Il stop ordering gfree rolls from 2000 miles away and give this recipe a go. Thanks for sharing.
Hi! I'm sooooo excited to try these. I was on your website, and I noticed that your recipes aren't just gluten free - they are low oxalate as well! I am doing both diets right now and it's tough. Thanks for your recipes!
I find that most gluten free recipes are not sugar free and most sugar free recipes are not gluten free. Luckily it's easy to substitute palm sugar for either white or brown sugar. I also find that a lot of recipes that claim to be gluten free have oats. Oats contain gliadin which is the main major component of gluten. There is no such thing as gluten free oats.
@@ted458 palm sugar is still sugar. It's not "sugar free". It's very tough to make yeasted recipes entirely sugar fr e, because the yeast needs sugar and/or carbs to feed on. Yeast can be fed with inulin, but you'd need to use something like erythritol to sweeten these and even then, it's going to throw off the sugar/yeast ratios here.
@@ted458 Yes, I buy gluten free oats all the time (Ontario, Canada) (Bulk Barn store) and it works great... I'm sure you can find it on-line...
@@annekennedy8127 When oats are labeled as "gluten free" it just means that they weren't grown near wheat or where wheat was previously grown so they have no cross contamination. It doesn't change the fact that oats contain gliadin. Gliadin makes up 70% of the proteins in gluten and it is the part of the gluten that causes all of the problems. When companies claim that their oats are gluten free it is just a word game (since technically the oats don't have "compete" gluten). But all oats have gliadin which is the "bad" part of gluten. To be truly gluten free means no wheat, barley, rye or oats!
@@OrthodoxBeards I probably should have said free of refined (cane or beet) sugar. Palm sugar does not cause the same kind of glycemic response as refined sugar. The lower glycemic response makes palm sugar an acceptable natural alternative for some people.
Do you sell your gluten free bread flour blends? Or is there a recipe I can find somewhere on your channel! I love that you make this content, I loved to bake before going gluten free , it's so daunting now that I'm gluten free and it's been a blessing to find your channel!!
The recipe for the blends is on her website.
thank you !
Oh my gosh!
I made these with the whey protein isolate and even though the hemp protein ones were great, these were even better! I got some rice flour from the local Asian market and it's just as superfine as Authentic Foods brand is. I had been using Bob's rice flour for years, having no idea how much of a difference a superfine rice flour would make. I'm glad I was able to find it locally because it's a heck of a lot cheaper!
I'm shocked the Asian market rice flour is superfine! The last time I tried some from an Asian market, it was very gritty. I will have to revisit this and see if they've changed in my area. I did find some other superfine rice flours that are much cheaper than Authentic Foods (they have gone WAY up in price, more than I want to spend). So this is very promising to hear. Thanks for the tip!!
@@LetThemEatGlutenFreeCake They had several brands and some were definitely gritty looking. The two that I got to test are Sunlee and Erawan. Both feel silky smooth :)
These look amazing. I want to make them for Christmas morning 😊 Do you think I’d be able to substitute the butter and milk to be dairy free?
You should be able to without any problems. Just use non-dairy milk and butter 😊
I made this recipe a week ago and I am already making another batch today. I was expecting to be disappointed because most gf recipes don’t turn out quite like I want them to but these were beyond what I thought they would turn out like. I plan on making several batches to share with family and friends. Seriously can’t believe how good they are. I started with your focaccia recipe and loved it so I ended up making a huge batch of flour to make more of your recipes. Along with the cinnamon rolls I’m trying out the bagel recipe tonight. You should sell your gf flour blend. You deserve to make money off of these amazing recipes!!! I look forward to learning more from you! Thank you!
Awe, thank you so much for your kind words!! I'm working on selling the flour blend. It's a huge process, but I hope to have it on the market by the end of this year, at the latest.
@@LetThemEatGlutenFreeCake Have you considered Shark Tank?
I tried to make these, but as a novice baker, while I put in a "egg at room temperature" I "added the milk" from the fridge as directed, nothing about warming the milk, and my dough never rose, never proofed. Still, the rolls were edible and tasty! Lesson learned ~
I'm so sorry! I need to change that. Thank you for alerting me!!
OMG, this cinnamon rolls are amazing, so rich and fluffy! But I was wondering how it would come out if I would use just 1 pack (7 grams) of dry yeast? I usually use 7 g of yeast for 500 grams of flour. Cause there was a little bit intense taste of yeast (that I would want) for my taste, but otherwise this recipe rocks! Thank you for sharing, Nice regards from Slovenia. ;)
Thank you so much!! You could try to reduce the yeast, but I don't know without trying it myself whether it would work or not.
These look amazing!! I've just tried to make them! Should the dough before the first proof and chill be quite a loose dough almost batter? Mines is quite loose wet and I didn't add all the milk
Yes, it's very loose but it transforms once it's proofed and especially after chilling for a long period of time. I would liken it almost to buttercream frosting consistency at first.
@Alanna Gormley - how did yours turn out? My batter is looser than in the video, but I'm wondering if that is because the butter was added later to the dough in the video? My dough is just slightly thicker than cake batter...about the consistency of a prepared instant pudding. @Let Them Eat Gluten Free Cake, is that normal?
These look amazing. Husband wants them for Christmas morning. Im curious if anyone has ever tried these using gf sourdough starter?
I just did the other day and they were AMAZING!!
They look delicious, looking forward to bake these for my boyfriend. What brand of whey protein isolate did you use? Does it have to be unflavoured? Xx
The brand I use is linked in the flour blend chart. I would really suggest using unflavored, especially if you're making the flour blend for something other than these sweet rolls.
Thank you so much for this recipe! I seriously can't remember the last time I had a cinnamon roll. These were absolutely delicious and I'm so happy that I can make myself yummy GF cinnamon rolls. Unfortunately, these were so good that my wife, who is not GF, loved them as well - less for me!
Haha! That happens in my house, too. I'm the only one who is celiac and they eat all my stuff, lol!
Just made your pizza crust. It felt like I was cheating and eating gluteny!! 🙏🏼🙏🏼
Hi Kim!! I love your channel and recipes. Just wondering can you tell me what isnthe difference between Active Dry yeast and Instant yeast? Also the measurements of the ingredients for this recipe, is this available on your website?
Active dry requires activation in some of the liquid in the recipe, whereas instant yeast can be added directly in with the dry ingredients without pre-activating. The recipe is linked in the description box below this video 😋
Kim, when I use your flours in my own recipes are your flour blends a cup for cup equivalent or should I use more or less of yours? By the way, I ABSOLUTELY love these cinny rolls!! ❤️
I assume your own recipes are gluten-filled? If so, you may need to add a little more liquid to the gluten-free version. It really depends on what type of recipe, but generally when I convert non-yeast bread recipes to gf using my AP flour, I get the best results by adding about 1/4 cup more liquid. Yeast bread recipes need a LOT more work so I wouldn't recommend those.
@@LetThemEatGlutenFreeCake I have Celiac Disease so I only use gf flour but every blend is different when you make something so that’s why I asked about your flour. So far, I’ve only made your cinny rolls and they were total heaven for me. Your flour is complimentary to your recipes but I wasn’t sure if I needed to specialize my recipes with your flour. I will just have to play with them and see what’s best.
I want to try everything on your website! I’m so thrilled I found your channel with your amazing flour blends!!
My daughter in law is excited to use your flour blends as well. Like me, my son has Celiac Disease and she also is constantly looking for better ways to bake and cook. She and my son both LOVED your cinny rolls too. It’s so wonderful to find foods that can be a good as something made with wheat flour.
Thank you so very much for sharing with people like us that don’t have the option to use wheat flour. It means so very much to us and we appreciate the kindness of what you do ❤️
@@Meta4icalme Awe, you're too kind! I'm so glad you and your son can find some enjoyment in my gluten free recipes! We're all in the same boat, so believe me when I tell you I completely understand how hard it is to find good gluten free food. I feel I have a unique perspective as someone who cannot eat gluten myself because I won't give up on trying to create the things that I miss most 😍😍😍
HI! I did a test run of these this past weekend to make them for Christmas morning. They were a HUGE hit with the whole family and I definitely made mistakes along the way! I didn’t even have a mixer!
Question : how far in advance can I prepare these without having to freeze them/how long are they good just in the fridge?
I wouldn't prepare them more than 3 days in advance.
Hello .
Do you have any recipe book of yours to look into the exact quantities? My son has got gluten allergy and I am looking into all the possible recipes I can get . Also I find your recipes so tempting to look and I really want to try them .
I don't have a recipe book, but I have a website/blog with all of my recipes listed. You can do a search for a specific recipe, or use the main menu to go through the recipe categories to see what's out there. I have plenty of recipes on there, much more than what are on UA-cam (but I'm working on getting them all on UA-cam eventually). My website is linked in the description box below the video.
I made a whole recipe. Can I prepare two "logs" and freeze one? If so, do I just let it come to room temp before baking or do I proof before baking (come to room temp and rise)? I love your gf burger/dog bun recipe, so I am looking forward to trying these.
Yes, you can! You will need to proof it before baking if you freeze it as a roll. What I would do is remove it from the freezer and try to cut the rolls while frozen or semi frozen. Place in pan, cover, and allow to proof until doubled (which will probably take longer because they are starting from frozen). Bake as directed and enjoy!
Kim, I'm drooling. I've already made your gf hot cross buns and they were divine! So I can onlynimahine these. I will be making this weekend for sure 🙌
Thanks so much, Chad 😍😍
I've been following you on your blog for the past couple years since my husband went gluten free and I haven't had a fail yet! I tell everyone about your site! I do have a question though- I've made these cinnamon rolls several times and the texture and taste is always great, but my raw dough is always like buttercream frosting and I need to spread it rather than roll it. What am I doing wrong?
Have you substituted anything within the flour blend? That usually is the culprit, especially if you use a different type of white rice flour than a superfine or ultra fine blend.
Hello! These look amazing! Do you mind telling me what brand you use for each ingredient in your flour blend? The click able links on your website take me to some random websites lol
I just checked the links on my bread flour blends and they all go to Amazon to the exact brands I use. Are you in a different country than the US perhaps?
@@LetThemEatGlutenFreeCake I am! I'm in Canada :)
@@JoslynSarah hmmm. I have a partnership with Amazon in Canada as well, so what should happen is when you follow a link that I've created through the US, it should find you something similar in Canada that Amazon sells. Maybe they aren't selling anything similar? Can you possibly take a screenshot of what you're getting as your random websites and send it to me? My email is kim@letthemeatgfcake.com. Thank you!
@@LetThemEatGlutenFreeCake will do! Thank you for taking the time to help me with this.
how long does this dough last in the fridge (we made a full batch and want to make donuts with the rest)?
At least 3 days. Because of the eggs, I wouldn't go much more than that.
How much of each of dry ingredients please
These look amazing!
Can anyone tell me how many grams of butter 1 1/2 sticks of butter is, as I’m not from the USA. Thanks 😊
I actually state the grams in the recipe. It's 169g :)
I made this last night and it really is the best gluten free bread that I've ever made. Unfortunately this morning it was very hard. I microwaved it for 30 seconds and I was able to eat it again, though still quite hard. Any tips?
Sorry to hear that! I'm not sure why it was so hard. Did you perhaps overbake them a little bit? If I keep the cinnamon rolls well wrapped, they will stay soft for at least a few days. Did you use my flour blend?