Gluten Free Cinnamon Apple Braid/Twists :)

I made these last week and told the lovely Linda from Cooking In Cleveland that I would post the gluten-free version of her tasty cinnamon twists over the weekend, but I was a little sick and couldn't get to it. Of course, I wanted to share them with you all the minute they came out of the oven, all warm and cinnamony!

I'm so thankful that this turned out to be yet another yeast success story! Linda calls these Apple Cinnamon Twists; hers are beautiful glaze-covered twists of honey bread filled with apples and cinnamon and they're also covered in a tasty glaze. (They look like they belong in a bakery!) I took the Daring Bakers braid approach, because I couldn't figure out how to twist the dough properly :P!


You can find Linda's recipe here. I simply made up a gluten-free flour mix for the actual twists and also changed the filling a bit (I also added apple sauce to the dough, since gluten free baked goods tend to be dry). (I forgot to add the glaze :P, so I just sprinkled them with powdered sugar for the picture :)

Dessert Bread Flour Mix (great for a cinnamon roll or twists or braids...or... :):
This recipe makes enough for 2 medium braids.

(NOTE: I CAME BACK AND CLEARED UP THE RECIPE. HERE ARE THE INSTRUCTIONS. :)

First put your oven on the warm setting.

Next, prepare the 'Yeast Mix'; combine the yeast with sugar and add the warm milk; set aside and this should become foamy on top after 5-7 minutes:
Yeast Mix:
1 1/2 TBSP sugar (I realize this isn't cups but TBSP! This is added to yeast/milk.)
2 1/4 tsp yeast
1/2 cup warm milk (Heat for 30 seconds on high)


Now, combine theses DRY ingredients in a large bowl (with flours).
Gluten-free flour mix and dry ingredients:
1/2 cup sweet sorghum flour (Bob's)
1/2 cup white rice flour (Bob's)
1/3 cup potato starch (Ener-G)
1/3 cup tapioca flour (Ener-G)
1/3 cup almond meal (Bob's)
1/3 cup corn meal
1 1/2 tsp xanthan gum
1/2 tsp sea salt


Next combine theses 'Wet' ingredients in a different medium sized bowl. These are the wet ingredients I used (based on original).
Wet Ingredients:
1/4 cup water (or milk)
about 1/8 cup butter (about 2 TBSP; partially melted for 30 secs in micro)
1/8 cup honey
1 large egg
1 1/2 extra Tbsp apple sauce (my addition to the original)


I prepared this filling in a sauce pan over the stove, on medium while gently stirring.
My appley filling:
1 large apple, cut into 1/4 in. pieces
1/3 cup apple juice
1/4 cup sugar
1 tsp cinnamon
(cook this until liquid is thick and syrupy and apples are just beginning to soften; they'll finish cooking in oven.)


I then combined everything but the filling into the large flour mixing bowl, starting with the 'wet' ingredients, then added the yeast mix lastly. I kneaded everything together for about 1 minute.

I then boiled about 2 1/2 cups of water and put that boiled water in a cake pan on the last rack in the oven, make sure there is also a rack in the middle of the oven (where you'll place the twists).

Next, I divided the dough in half; rolled it out (with a rolling pin) into 2 rectangle shapes about 1/8-1/4 of an inch thick (use a few TBSP of rice flour if too sticky). I like to roll dough out between 2 sheets of parchment paper.

Then I added the filling directly down the middle of the rectangle, with the short side perpendicular to me.

Lastly, I made two braids, making sure to seal off the edges (or you can make twists like in the original recipe). For instructions on how to make the braid, see here: click here for an example of how to cut it.

***Forgot to note: It's best to roll out the braids on parchment paper, and when you go to braid it, make sure there is one sheet of parchment paper under the braid so you can gently slide the braid (on the parchment) onto a cookie sheet so that it doesn't come undone.

I turned off the oven completely and put the braids in the middle of the oven rack, above the hot water, and let them rise in the oven for an hour.

Finally :), I baked the braids for about 20-25 minutes at 375, they'll be slightly golden on top when ready. Let them cool and then you can glaze them with the original recipe's glaze (divide it in half, though; I forgot to make the glaze. :)