I first attempted this recipe a few years ago and it was an utter flop. The bread was too hard and it fell apart. Over the past year, I haven’t been able to do nearly as much blogging as previous years or as much as I would like. The first few months I ached to blog. The remainder of the year I’ve either been Momming too much to step away or completely wiped out from Momming. It has been an adjustment, to say the least.
I think I’ve learnt a lot more about gluten free baking this year than any other year and it came from repetition. I make the same gluten free bread once a week for our family. Making the same recipe for a year has taught me loads. I think I understand the requirements of gluten free baking better. I’ve always been an avid reader of other blogs, my RSS feed is lengthy, and reading them this year without the luxury of being able to make all the things I desire has made me pay closer attention.
I go back and forth between wanting to eat lots of healthy recipes and forcing myself to pin one savory dish for every dessert because I’m trying balance. With balance one also needs to recognize that its ok to eat the occasional sweet. Sweets have been occasional around here lately because, ahem, there’s a lack of opportunity. With that said I think I’m starting to understand buns!!!!!
Christmas morning means a special breakfast to me. The rest of the year, we eat a healthy hearty breakfast but Christmas is different. I really really wanted to take a crack at these buns using the knowledge I’ve gained over the past year. I also want Baby G to have some food traditions growing up and maybe this will be one of them? For Thanksgiving this year we ordered Indian takeout and it was the BEST idea I’ve ever had. Maybe that will be a new tradition? Who knows?
I didn’t end up making them into individual buns in the end. They looked so pretty as a loaf I left most of them that way.
- 147 grams flax flour
- 147 grams sweet rice flour
- 73 grams tapioca starch
- 73 grams cornstarch
- 24 grams almond meal
- 2½ tsp baking powder
- ¼ tsp salt
- ½ cup coconut sugar
- 6 tbs unsalted butter, melted and cooled
- 2 eggs, room temperature
- 1 cup almond milk, room temperature
- 1 TBS melted butter
- ½ cup coconut sugar
- 2 TBS cinnamon
- 2 tsp cardamom
- In a large mixing bowl mix the flax flour, sweet rice flour, tapioca starch, cornstarch, almond meal, salt, and coconut sugar.
- Using a dough hook on the stand mixer add the melted butter, eggs, and almond milk. I did this by hand (the baby was asleep!) but the mixer would be a lot quicker.
- Take two large pieces of parchment paper. Pour the dough out on one piece and place the second piece on top. Roll out the dough to be 12X15 inches.
- In a small bowl mix the coconut sugar, cinnamon, and cardamom.
- Brush the dough with melted butter and generously sprinkle the spice sugar mixture on top.
- Roll the long side of the dough into a roll.
- I cut the dough and left it but this is where you could cut the dough into buns.
- Bake for 18-20 minutes.