She has a new company and a gluten free all-purpose flour that I used to make these easy gluten free cinnamon rolls! I'm so excited to have real cinnamon rolls and for you to try this flour!
I was provided product for this post but all recipes and opinions are my own!
Just in time for your holiday baking, she is giving away 2 boxes of her new gfJules Gluten Free All-Purpose Flour to ONE lucky winner!
Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.
Let me tell you about the flour and then we will make cinnamon rolls! Jules states that her flour
- Works in nearly every recipe
- Gluten-free, wheat-free, dairy-free, nut-free, soy free, vegan and NON-GMO!
- Produced in a facility that's free of the Top 8 food allergens!
But the ultimate test is how it works in a bread. So, I decided to make my husband's old favorite cinnamon rolls. I haven't made them for a long time. My other attempts just never produced that perfect pull apart, chewy bread texture that he loves.
On the first try, I used my recipe below, but with 3 cups of gfJules flour, 3/4 cup of milk and 2 1/4 teaspoons instant yeast.
The dough was easy to roll out, but it didn't rise as well as I wanted. Gluten free bread often needs more yeast and liquids than conventional "gluten" bread. The flavor was perfect, but it needed more texture and height, so I tried again.
The dough you see above and below is the first batch. Be sure to spread your cinnamon and sugar all the way to the edges. I had to add a little more.
You can find more gluten free bread baking tips and recipes on gfJules site here. Disclosure- I received products for this review but all opinions and recipes are my own.
The third batch...now I'm feeling confident! I added some gluten free brown rice flour for texture, more yeast, more xanthan gum and more liquids.
I've found that gluten free bread dough rises better when the dough is soft and that it needs a little extra xanthan gum or psyllium to keep it high. The soft dough wasn't as easy this time to roll out, but you can see below that the results are worth the little extra effort that is needed. Third time is a charm!
Now on to her new company! Don't be confused! Jules Sheperd has a new company, called gfJules. The company she previously founded also still exists.
Please know that Jules is not associated with the other company in any way and that company no longer offers her products.
Here's a bit about her if you are new to her products:
“I founded my original company as a single mother, on my own, in 2007 after publishing my first gluten-free cookbook. Ever since, I have been a passionate advocate for celiac and gluten-free consumer issues like gluten-free food labeling (co-founding 1in133.org), and helping those in our community. With my company, my goal was never to get rich, but rather to bring families with dietary restrictions together at mealtime as economically and safely as possible.”
Her company was formerly known as Jules Gluten Free but is now gfJules.
Let's cook! Adapted from The World's Easiest Cinnamon Rolls from The Minimalist Baker
Glorious Gluten-Free Cinnamon Rolls
Makes 8-9 rolls
Yeast mixture: combine in a small bowl, set aside to proof for 10 minutes
- 3 tablespoons cane sugar or local honey
- 1 tablespoon (10g) instant yeast, room temp, I use SAF
- 1 cup (240ml) milk or almond milk, warm to touch
- 1 1/3 cups (153g) gf Jules Gluten Free All-Purpose Flour, room temp
- 1 1/3 cups (163g) GF Brown Rice Flour, room temp
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 large egg, room temp, beaten
- 2 1/2 tablespoons (40g) butter, room temp
3 tablespoons (45g) butter, room temp
1/4 cup (50g) cane sugar, or more as needed
1 tablespoon gf cinnamon
Glaze: add after rolls have cooled but are still warm.
1 cup(120g) powdered cane sugar
drop or two of pure vanilla extract
4 teaspoons milk or cream, as needed
Instructions: Preheat oven to 150 degrees. Turn off and let cool while you make the dough.
Grease 9x9 baking dish or high sided pie plate. Here's my favorite Pistoulet Platter in pics above.
- In a small bowl, warm the milk until just lukewarm. Put your finger in the milk to check. If it feels hot, let it sit until it feels just warm to the touch. Combine the milk, yeast, and sugar. Set aside to proof and double for 10 minutes. If your yeast does not bubble and grow, throw it out and buy fresh.
- In the large bowl of your mixer, using the paddle attachment, add the flour mixture. All ingredients must be room temp. Mix to combine for a minute.
- Add the proofed and doubled yeast mixture and stir. Add the egg and butter and mix well on medium high for 2 minutes.
- Dough should be thick and a little sticky.
- Turn out onto a board covered with parchment paper. Sprinkle the parchment paper generously with gluten free flour. Gently turn the dough ball a few times and sprinkle with flour, kneading the dough a little as the flour coats the exterior. Flour your rolling pin and roll the dough out evenly into a 14 x8 inch rectangle. Don't roll too thin or you will have trouble removing it from the parchment.
- Spread the filling butter over the dough all the way to the edges. Sprinkle with sugar and cinnamon all the way to the edges.
- Now lift the parchment paper to start the first roll and roll snugly. If the dough sticks just use a spatula to gently loosen as you roll.
- Cut rolls with a sharp knife apx 1 inch wide. You should have 8-9. Lay in greased pan. They like to be snuggled up to each other but not squished. Leave room to rise.
- Let rise in warm draft free location or slightly warm oven for one hour or until doubled.
- Remove from oven.
- Heat oven to 350 degrees F./180C. Bake rolls for 25-30 minutes or until brown and done.
- Prepare glaze and drop teaspoon fulls on slightly warm rolls. Cover as soon as cool. Reheat in microwave for several seconds the next day.
You might also like my Gluten Free Millet French Bread Baguettes
I would love to hear your results and comments. Come find me on Facebook too and we can chat!
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