Cinnamon Rolls
(no egg, yeast, wheat, soy, sugar version)
In a mixing bowl:
2 cups brown rice flour
½ cup tapioca flour
½ teaspoon Xanthan gum
4 teaspoons baking powder
1 teaspoon salt
Cut in:
¼ cup shortening (I prefer solid coconut oil)
Moisten with:
¾ cup rice milk (or as necessary to make a dough that can be
handled)
Knead until dough sticks together. Roll out between two sheets of waxed paper.
Sprinkle with cinnamon.
Drizzle with agave nectar or honey.
Roll up, using the waxed paper to help form a roll. Slice in approximately 1 inch rounds. Place in baking pan and bake at 350 degrees
for 25 minutes or until fully done - firm and golden brown.
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