After nearly 7 years of being gluten free, I finally took things into my own hands (haha) and played around with blends until I found what I was looking for. A flour blend that could actually be mistaken for regular wheat. There are good blends out there, but none that really gave me what I wanted. That legit, kind of earthy, stretchy and fluffy flavor of good old wheat. Many gluten free blends are sooo starchy and just, flavorless. Not to mention result in crumbly, dry or hard and gummy goods. GROSS. I have so missed the comforting flavor of stone ground wheat and that delicious sink your teeth through it texture. Also, I am way too busy at this point in my life to have multiple blends for different recipes and missed the convenience of having one container of flour ready to make whatever I felt like. I want one good blend I can keep in a giant container ready to go. I DO add extra xanthan gum when making yeast recipes but that’s an easy add in my mind. I will give you the small version of this blend but usually I triple or quadruple the recipe when I blend it so I can keep a good bit on hand. Without further chatter, here is the recipe.
I actually love to bake and cook, but with three tiny tots I also very much love keeping it simple these days! This is a super easy breakfast braid that you can get toddler help with and not have it turn into a flour disaster of nuclear proportions AND even eat breakfast before noon. 😉 It’s also gluten-free. Anyway, I hope you enjoy it!
I have had several requests for this recipe when I posted pictures in my InstaStories, so here it is! The best (and simplest!) gluten-free cinnamon rolls I have had yet! (I mean, they actually taste like real cinnamon rolls). So, here it is. I also included variations for non-pumpkin and vegan at the bottom. 🙂