I love cinnamon rolls.

vegan cinnamon rolls

Man, if I had a dollar for every time I’ve written that on this blog, I’d probably have…a couple dollars.

But I do. And nothing makes you miss you’re favorite breakfast/snack/dinner {don’t judge} than not being able to eat one of the main ingredients. All of my favorite cinnamon roll recipes are already dairy free, but gluten free they are not.

whole wheat cinnamon rolls

As it turns out, the babe likely does not have a gluten allergy, but it’s so hard to pinpoint things. Every time he refluxes I worry it was something I ate. So while I don’t think gluten is the culprit {dairy & soy ARE}, I’ve been trying to keep my intake to a minimum and saving the gluten-eating for the really important things, like pumpkin beer.

I’ve been experimenting with my favorite cinnamon bun recipes and my new collection of gluten free flours. I’ve yet to find THE magic flour blend that gives that chewy doughiness I love in a cinnamon roll.

IMG_3498

I am far from an expert on gluten free baking. Far. So this post is fairly useless. Here are some of the flours I’ve tried so far:

Gluten free all purpose baking mix {Arrowhead Mills}: Easy 1:1 sub but lacks the density of whole grains (too starchy for me)

Sorghum Flour: easy sub, lacks “chew”

Garbanzo Bean flour: provides density, but has a rather off-putting smell/after taste. Not for the faint of heart.

Gluten Free Oat Flour: one of the easiest to sub, probably because I’ve used oats/oat flour in so many recipes before.

Millet Flour: probably my favorite so far. Light but not starchy-light. I know, highly technical terms here. Holds in moisture well.

Brown Rice Flour: seems to be the standard gluten free “whole” grain.

Buckwheat Flour: great for pancakes, a little strong for lighter baked goods like cookies.

As far as starches go, I’ve been using mostly cornstarch and tapioca starch. I haven’t noticed any differences between the two, although I do prefer less starch-heavy blends than most combos call for.

I know most gluten free flour substitutes work best in combinations, but I’ve yet to stumble upon a tried and true favorite.

cinnamon roll-3

So there you have it. I have no idea what I’m doing. And thus my cinnamon rolls continue to suffer…

Gluten-free folks- what’s your favorite flour/combo?!