Cloudy with a Chance of...Molasses rolls?

Hi there , Folks!

I know, it's been ages! I'm a little nervous typing right now, because I feel like I actually have an audience! Believe me, this is definitely a good thing. I'm pleasantly surprised that you folks have subscribed. I'm not gonna list how many feedburner subscribers I have, because I'm sure some of you blogging pros will laugh at my excitement. Oddly, that's part of the reason why I don't blog as much these days, because I'm being watched :D!

I started this blog typing as if someone was reading, because isn't that how blogging works? At first, you tell yourself that the comments aren't there because imaginary blogging friends only have imaginary fingers, of course! Then, the adrenaline rush hits after the first couple of comments start rolling in; then you post a million times a day…and then?

Well, now you folks are saying things, and actually reading! Oh, the anxiety. I feel like you people are watching me now. I have a bit of stage fright, and I just use my 8 month old as my excuse for not posting ;). What if I forget to type in an ingredient when I input the recipe? What if the photos of my molasses rolls resemble meatballs instead of…molasses rolls. You all will kindly let me know, right? Right?!

In all honesty, I'm very thankful for you all! Thankful from the bottom of my carbohydrate-addicted heart! Thank you for giving me an excuse to bake gluten-free treats, especially now that my husband is on the paleo diet! Seriously, the guy is married to a woman with a blog called "Flour Arrangements" and he vowed to stop eating carbs in 2011! Meanwhile, my resolution is to post more on here! I guess opposites really do attract ;).

Enjoy these molasses rolls; I promise, despite the photos, they don't taste anything like meatballs! Actually, they don't taste much like molasses either, it's a very subtle molasses/spiced taste. Store them in an air-tight container, then warm 'em up in the micro for 15 seconds to enjoy them warm and soft after they've lost their "fresh outta the oven" texture.

Molasses Rolls (Makes 8)

Dry Mixture:
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup almond meal
1/4 cup sweet sorghum flour
1/4 cup tapioca starch
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

4 tablespoons low-fat dried milk powder
1 tsp xanthan gum
3/4 tsp sea salt
Yeast Mixture:
1 tablespoon sugar
2 1/4 tsp yeast
1/2 cup warm water (let rise until it just starts to foam on top--about 10 minutes)
Other wet mixture:
2 large eggs
2 tablespoons canola oil
1 1/2 tablespoons molasses

Combine all dry ingredients together, mix well.

In another small bowl, combine the water and sugar, then add yeast. Let it sit for about 8 minutes, or until foam just begins to form on top (proofing starts).

Next, combine the wet ingredients in another small bowl.

Fold the wet ingredients into the dry bowl. Then fold in the yeast mixture.

Let rise in a warm, dark area for about an hour.

Shape dough into individual rolls, about 8. Bake in a pre-greased cake or pie pan.

Preheat oven to 350 and bake rolls for about 22-25 minutes.

Store in air-tight container for up to 3 days (don't require refrigeration).

Gluten Free Condensed Milk & Brown Sugar Cinnamon Buns

Have you ever spotted a recipe that sounded pretty good but then decided not to make it because there were sooo many detailed steps?

I have!

I usually skip a few steps (if I do make it) or I just forget about it altogether, unless I manage to find the extra time to actually follow every step to the letter.

So why the heck did I go into so much detail with these instructions? Because I know I have a tendency of assuming people know what I'm talking about, so sometimes I'll be really vague and, in the end, I leave out a fair amount of significant information. I'm trying to be more detailed, so please don't let the lengthy instructions deter you from making these really good Gluten-Free Condensed Milk and Brown Sugar Cinnamon Buns! Sheesh! Even the title takes forever to read ;).

Ok yeah, so I've been a carbaholic lately. I admit this without shame! Proud carbaholic right here. Part of that addiction is due to wanting to perfect some of my favorite treats, with a gluten-free twist of course. Cinnamon buns/rolls were definitely a favorite of mine before switching to a gf diet, so I had to find a way to make them edible (and actually tasty) minus the AP flour.

Sometimes I feel bad for gluten-free foods, they're like the kid who always gets picked last for the tether ball/dodge ball game at recess (did anyone else play tether ball in elementary school?). These gf foods usually pale in comaprison to the star players, the wonderfully elastic and moist glutinous foods that don't contain strange ingredients like guar gum or xanwhatever.

I ate half of this one (so you could see the inside, of course ;).

THIS DOES NOT HAVE TO BE THE CASE ANYMORE! I refuse to let it happen, now's the time for gluten-free foods to take center stage without the sweaty palms.

So here they are, the tastiest gluten-free cinnamon buns you will ever eat. I promise, I promise!! They taste like a Cinnabon (oh how I loved eating those when I was little, it made going shopping for hours so worth it), but they also remind me of a bread pudding dessert. Believe me, these were not easy to make. Long before making them, off and on I'd literally daydream about a recipe that would work. This time I used buttermilk and condensed milk -- great partners in crime, both of them equally contributing to my insatiable carb cravings (aren't they the best baking ingredients?).

It only took me about 8 batches to finally come up with a recipe worth sharing! I've included step by step photos too :D!

ENJOY!

See recipe card for the recipe :)

Spread out the filling like this:


Roll it out like this
(see how well floured the outside is, so it doesn't stick):


Cut them out like this
(this is before rising):



After rising for 45 min. but before baking:


After baking and glazing:

Gluten-Free Honey and Flax Yeast Rolls!

There comes a time in every young foodies life when, suddenly, the thought of working with yeast sends a tingle of excitement from the pointy end of their elbow right down to their dough-covered fingertips... When, upon waking in the wee hours of the morning, the first thing they think of is inhaling the hypnotizing aroma of this amazing fungi's magical work: beautifully risen and golden freshly baked GLUTEN-FREE yeast rolls!

Oh oh oooooh! The smell of freshly baked GLUTEN-FREE yeast rolls makes me do crazy things... like practically fall off of my chair dancing while listening to a frilly classic tune by the material girl, like blog at unexpected times, like talk about this alllll day because, my dear foodies, this is a very special day, indeed...


Dare I say it? Have I truly mastered the art of inventing gluten free YEAST roll recipes from scratch, no mixes or outside sources involved?!!!! (Well, maybe I did read this and also fell completely in love with ground flax seed thanks to a Baking Beauties' fantastic bread recipe.)

This life-changing event calls for a celebration! Time to get out your favorite preserves and the tastiest sweet cream butter! Time to make warm, honey-sweetened, mouthwatering and completely gluten free yeast rolls (that, surprisingly, remind me of whole wheat rolls!).

Really, I'm so happy I could roll around in rice flour! Baking gluten-free is NOT easy when it comes to breads, and I've failed many many times. But I finally looked my insecurities in the face early this morning. I said, "Yeast, you're just a microorganism, a little fungi I must learn to love and not fear... and gluten, we can do chewy and delicious without you!". Then it finally happened!