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gluten free maple cinnamon rolls

Gluten free maple cinnamon rolls

gluten free maple cinnamon rolls

Sometimes, it is all about the food.

And the smiles that warm cinnamon rolls can put on the face of a child. (Ok and the fact that the child in question started calling me the goddess of pastry doesn’y hurt either.)

Every morning, I walk through Union Station and I am haunted by the magical scent of warm cinnamon and butter rolled up in a yeasty dough. It is enough to drive a girl bonkers. Particularly when it is the scent of Cinnabon.


I have been craving cinnamon rolls for a year. So I finally did something about it.

I captured that magical scent and flavor combination in my very own kitchen.

These are easy to make, but they do take a little but of waiting. But they are totally worth it.

Gluten free maple cinnamon rolls

Author: Mary Fran Wiley
Prep time: 1 hour 15 mins
Cook time: 25 mins
Total time: 1 hour 40 mins
  • Dough
  • 160 ml milk (dairy or non-dairy), warmed
  • 35 grams sugar (2T)
  • 280 grams (2 cups) all-purpose gluten free flour*
  • 7 grams (1 t) active dry yeast
  • 40 grams (2.5 T) butter or EarthBalance
  • 1 teaspoon vanilla bean paste (or vanilla extract if you don’t have the paste)
  • Pinch salt
  • Filling
  • 210 grams (1 cup) Brown Sugar
  • 30 grams (2 tablespoons) Butter, melted
  • 1/4 cup (25 mL) Maple Syrup
  • 1 tbsp Maple Flakes or maple sugar (optional)
  • 1/4 tsp salt
  • Topping
  • 1/2 cup or so cream cheese frosting or
  • 1/4 cup powdered sugar
  • 2 T milk and
  • 1 teaspoon vanilla extract
  1. Measure out your ingredients and prepare a mise en place.
  2. In a small bowl combine warm milk, a teaspoon of your sugar, a tablespoon of your flour and your yeast. Let sit for about 15 minutes – the mixture should have produced a decent amount of foam.
  3. In the bowl of a stand mixer combine the remaining flour, sugar, butter, vanilla and salt.
  4. Add in the yeast mixer and mix to combine. Once combined, turn the mixer speed to low-medium (mine was on 3) and let the dough “knead” for about 10 minutes.
  5. Watch the dough, if it is impossibly sticky add a little more flour a teaspoon at a time. (It was a bit humid in my apartment and I ended up adding 2 teaspoons of flour).
  6. After 10 minutes, place the dough in a greased bowl in a warm spot (my microwave is the warmest spot in my kitchen). Cover with plastic wrap or a damp towel. If you have a spare bowl for your mixer, pop it and the whisk attachment (or any bowl and the beaters for your hand mixer) into the freezer. You need it good and cold to whip the cream.
  7. Let the dough raise for 45 mins-1 hour. It should have just about doubled in size.
  1. Near the end of the rising time, mix together all the ingredients for the filling in a small mixing bowl.
  1. Roll out the dough to 1/4” thickness and in a rectangle about 6×10″.
  2. Spread the filling on the dough in a thin layer.
  3. Roll the dough up along the long edge (you want a 10″ long tube).
  4. Place it on a cookie sheet, cover with a towel and set in a warm spot while your oven preheats to 350 degrees Fahrenheit.
  5. When the oven is warm, slice the roll into 6 even pieces.
  6. Arrange the rolls in a greased 8 or 9″ baking dish (shape is not important).
  7. Bake for 35 minutes, or until they are a light golden brown and bubbling.
  8. When the rolls are still warm, but before they are completely cool, slather them with leftover cream cheese frosting if you have it around. If not, mix together the powdered sugar, milk and vanilla and drizzle over the cinnamon rolls

*If you are not using a pre-blended flour, you can either use Shauna’s All-Purpose Blend and add 2 teaspoons xantham gum. Whisk well before using.
Or you can make your own with 90 grams (3/4 cup) tapioca starch, 100 grams (1/2 cup) sweet white rice flour, 60 grams (1/2 cup) sorghum flour. Add 2 teaspoons xantham gum and whisk together well to ensure that the gum is spread throughout the flour.



gluten free churros and pumpkin pie dip

gluten-free churros and pumpkin pie dip

gluten free churros and pumpkin pie dip

I have spent all weekend trying to write this post, and I am not sure why the words are not finding their way to the page.

I keep writing. And deleting.

And writing.

And deleting.

So, I think it is best just to move on to the food. Because I really can’t think of something witty to go with these delicious treats. Other than I have now learned my lesson: frying food before work is not a good idea when you have a 9am client meeting. Because you will spend the whole meeting wishing that you were outside the conference room eating. You will have your fingers and toes crossed and then you will eat 4 of them after the meeting. And still want more. Because they are all you have thought about since 5am. So just don’t do it.

I first made these bad boys last Sunday, when I was busy on a Mexican-themed cooking blitz. (I came up with the chilaquiles and a vegetarian taco bake that you will be able to find on Stockpiling Moms next week). I was bringing the taco bake to a dinner that some of my coworkers have with their friends on a regular basis, and I had to make sure that my food was worthy.

You know that is a major concern. I wanted to be invited back.

You are going to a potluck with people you don’t know. You have to bring food. And, if you are me, you want that food to be something stand out that people are going to remember.

And then, you have to make a dessert. Because, first, you are FrannyCakes. Second, you always want dessert and the likelihood that someone is bringing a gluten-free dessert to a potluck is highly unlikely.

So, I tweeted, and got a response.


How do you argue with that? Particularly since it was someone else who was going to be there.

Well, they were a hit – the people who didn’t know that I am gluten-free were genuinely surprised by that fact.

I made them a second time this week, to test some additional changes to the recipe, and it was the first time an office treat was gone before lunch.

Gluten-Free Churros with cardamom & ginger and pumpkin pie dip

Recipe Type: Dessert
Cuisine: Mexican
Author: Mary Fran Wiley
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 24
I started with a [url a href=”http://www.blackbird-bakery.com/baking/gluten-free-churros-with-coconut-chocolate-dipping-sauce/”]gluten-free churro recipe[/url] from my friend [url=”http://www.blackbird-bakery.com/”]Karen Morgan of Blackbird Bakery[/url]. I have adapted her recipe to work with an all-purpose blend and to work with weight measurements. I use vanilla bean paste because I feel it has a stronger vanilla flavor and additional spices in the sugar give these a bright flavor that goes very well with the pumpkin pie dip.
  • For the Dough
  • 70 grams (5 tablespoons) unsalted butter
  • 7 tablespoons milk
  • 5 grams (1 teaspoon) sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 egg white
  • 11 grams (¾ teaspoon) baking powder
  • 80 grams (1/2 cup + 1 tablespoon) gluten-free all purpose flour with a binding agent such as Cup4Cup or Jules’ Nearly Normal Flour*
  • 1 teaspoon vanilla bean paste
  • Vegetable Oil
  • For the sugar coating
  • 200 grams (1 cup) granulated sugar
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 tablespoon cinnamon
  1. In a small saucepan over medium heat, combine the butter, milk, sugar and salt together and bring to a boil.
  2. Lightly beat together the eggs and egg white. Add the baking powder to the eggs and let stand for about 5 minutes while your ingredients are heating up. The baking powder should start to foam.
  3. As soon as the mixture is boiling add the flour and stir like crazy. A paste should form leaving a film on the bottom of the pan and it will start to turn into a ball.
  4. Place this dough ball into a food processor and pulse for about 20 seconds to loosen it up.
  5. Add the egg and baking powder mixture to the food processor, making sure that you get all the baking powder in. Also add the vanilla bean paste.
  6. Let the food processor run for 2 minutes.
  7. Put the paste, which will be really sticky, into a pastry bag fitted with a star tip.
  8. Let the dough stand for 20 minutes.
  9. In a pot or frying pan with at least 3″ sides, bring 2″ of oil to 350 degrees (if you don’t have a thermometer, the oil is hot enough when you put a skewer in the oil and bubbles form around it).
  10. Pipe 4-5 inch snakes of dough into the oil, using a sharp knife to cut the dough from the pastry tip.
  11. Cook them for a minute and a half on each side. They should be a deep golden color.
  12. Drain on paper towels.
  13. When all of the churros have been cooked, combine the sugar and spices in a 9×13 baking dish and toss the churros in the sugar mixture to coat.
  14. Serve promptly. These go great with my pumpkin pie dip.
If you don’t have those, use: 1 tablespoon sorghum flour, 2 tablespoons tapioca flour, 5 tablespoons cornstarch, 1 teaspoon guar gum

Gluten-Free Pumpkin Pie Dip

Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 24
This dip is great with the churros, but would also make a great filling for cream puffs or as a layer in a fall trifle. You could even serve it on a fruit tray at a party.
  • 1 15.5 ounce can (~440 grams) pumpkin puree
  • 1 16 ounce package (~450 grams) marscapone cheese
  • 100 grams (1/2 cup) brown sugar
  • 170 grams (1 1/2 cups) powdered sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  1. In the bowl of a stand mixer, beat together the pumpkin and marscapone.
  2. Add the brown sugar, beat in and scrape down the sides.
  3. Mix in the powdered sugar in 2 parts, scraping down the sides to make sure everything is mixed evenly.
  4. Stir in the spices and adjust to taste


gluten free cinnamon raisin bagel bombs

Ratio Rally: Gluten Free Cinnamon Raisin Bagel Bombs

This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Bagels and the rally is being hosted by Morri from Meals with Morri

I cannot believe that it is May, much less that it isMay 2nd and that it is Ratio Rally day. Because April was one ca-razy busy month.

There was a blogging conference and a gluten-free expo. There was a gluten-free cookie ebook to write. There were high school musicals and there was a design conference and a pastry demo at the French Pastry School.

I am not sure how I got so much done in a month! All I know is that I am beat. And it is Ratio Rally day. And I am hoping and praying that these “bagel bombs” turn out swell.

Read more

gluten free bananas foster pancakes

Gluten-Free Bananas Foster Pancakes

Sometimes I need to hit the pause button on my life and remind myself what is that is important. To take the time to enjoy the time I have with those I love.

My life is a little hectic since I moved back to Chicago. I met Rick Bayless at a crazy awesome fundraiser for the French Pastry School’s scholarship fund. I got press credentials for the International Home & Housewares Show. I went to the Joy the Baker book signing. Busy busy. Read more

ginger pumpkin doughnuts

Ginger Pumpkin Doughnuts

ginger pumpkin doughnutsI am back with more doughnuts. And more pumpkin. Two things that I kind of love right now.

After a weekend filled with football in South Bend with Blondie’s family I declare that fall has actually begun. There was a crispness in the air before the tailgate that was decidedly fall. The Illini are ranked and Champaign is filled with a buzz about football that I haven’t seen before. It is time to over-indulge on football watching. Fall is decidedly here.

And since I had some leftover pumpkin, I decided that I could make some doughnuts. And make them taste like fall.

There might also be a video for this recipe. Maybe it will turn out. (Aren’t you glad that I am taking a video class and can make the food come alive on video now too?). And I will probably post it to share with you when it is finished, but I thought that it would be unfair to make you wait any extra time for this delicacy.

Gluten Free Ginger Pumpkin Doughnuts
#ratingval# from #reviews# reviews
Recipe Type: Breakfast
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 48
These might really just be cakes disguised as doughnuts. But douse them in some butter and toss them with cinnamon sugar and any confusion of them being cakes disguised as donuts goes away. They are also a 1 bowl recipe (yay!) that doesn’t require a mixer (double yay!). If you don’t have a mini-doughnut pan, bake them in a mini-muffin tin and have doughnut holes!
  • 240 grams (about 2 cups) all-purpose gluten-free flour* (100 grams (1/2 cup) sweet white rice flour, 50 grams (scant 1/2 cup)tapioca starch, 50 grams (1/3 cup) brown rice flour, 40 grams (scant 1/3 cup) sorghum flour
  • 180 grams (3/4 cup) sugar
  • 7 grams (1½) teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 100 grams(a generous ½ cup) pumpkin puree
  • 50 grams (1/4 cup) heavy cream or yogurt (not greek!)
  • 50 grams (2½ tablespoons) grade b maple syrup
  • 20 grams (1½ tablespoons) vegetable oil
  • 2 large eggs + 1 yolk
  • 1/4 cup chopped crystalized ginger (optional)
  • 300 grams (1½ cups) sugar
  • 1 teaspoon cinnamon
  • teaspoon ground ginger
  1. Preheat oven to 350 degrees. Grease your doughnut pan well.
  2. Whisk together flour, sugar, baking powder, pumpkin pie spice and salt.
  3. In a large measuring cup combine (while you weigh) the pumpkin puree, cream, maple syrup, oil, eggs and yolk. Whisk to thoroughly combine.
  4. Add the liquids to the flour and mix with a wooden spoon.
  5. Fill your mini doughnut pan only half full, (About 2 teaspoons of batter per well in the doughnut pan) otherwise they will bake over the top! Bake for 10-12 minutes. They are cooked when a toothpick comes out clean.
  6. Mix together sugar, cinnamon & ginger. Dip warm doughnuts into the sugar mixture and toss sugar over them to enrobe the donuts in spiced sugar. If the sugar doesn’t stick, brush them with melted butter and re-dip. There is plenty of extra (it just needs to be deep for the dipping/tossing)

You really want to use good maple syrup (grade B has the most maple-y flavor).
If you are going to use pre-blended flour, please use a good one. I like Jules’ Nearly Normal Flour and Cup4Cup from Williams-Sonoma. Bean based flours will not do well here.

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gluten free dairy free bittersweet chocolate doughnuts on cooling rack


gluten free dairy free bittersweet chocolate doughnuts on cooling rack

This post is about doughnuts.Rich, chocolate doughnuts.

And maybe some bittersweet thoughts.

Nope, currently I don’t have any of those. Currently the only thoughts I am having are about how to keep the kitten from trying to sit on my chest while I sit and type this. And how to train him that feet are not toys. And that Cecilia is the boss.

Back to the doughnuts. These doughnuts might even make you feel sophisticated. Really, they just might. They are dairy & gluten free. And chocolate. Deliciously chocolate.

These are the last doughnuts that I am going to invent for a little while. Although, these have all been so delicious, I need an excuse to bake them all again. Quick, someone have a brunch party!

Gluten Free Chocolate Doughnuts with bittersweet glaze
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 12
  • 100 grams sorghum flour
  • 35 grams tapioca starch
  • 25 grams sweet white rice flour
  • 15 grams flax
  • 25 grams (1/4 cup) cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 175 grams (3/4 cup) coconut oil, melted
  • 200 grams (1 cup) sugar
  • 30 grams (1 ounce) bittersweet chocolate, melted
  • 3 eggs, or egg replacer for 3 eggs
  • 1 tablespoon vanilla bean paste
  • 170 grams (6 ounces) bittersweet chocolate
  • 1/4 cup coconut oil
  • 1/4 cup powdered sugar
  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. Whisk together your flours, cocoa, baking powder and salt.
  3. Beat together sugar and coconut oil for about 2 mintues.
  4. Mix in the melted chocolate.
  5. Add the eggs and beat for another minute or so.
  6. Stir in the vanilla.
  7. Pour the batter into your prepared pan and bake for 6-8 minutes.
  8. Let cool in the pan for 5 minutes, then remove and finish cooling on a cooling rack.
  9. Once all doughnuts are baked, melt together the 6 ounces of chocolate, coconut oil and powdered sugar, whisking so your glaze is smooth.
  10. Drizzle over the doughnuts and relish your awesomeness.
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