http://realfoodmadeeasy.ca/2010/01/cinnamon-buns-with-timtana/?utm_source=rss&utm_medium=rss&utm_campaign=cinnamon-buns-with-timtana ... cocktails, cooking, and a side of Shiba Inus! Fri, 31 Dec 2010 17:57:17 +0000 hourly 1 http://wordpress.org/?v=3.0.4 http://realfoodmadeeasy.ca/2010/01/cinnamon-buns-with-timtana/comment-page-1/#comment-1372 janice Tue, 09 Feb 2010 05:45:17 +0000 http://realfoodmadeeasy.ca/?p=1323#comment-1372 The texture should be like a thick muffin batter -- thicker than regular gluten-free bread dough, but not as thick as wheat-based bread dough. I've had best success rolling out the dough on a gluten-free flour dusted silpat mat, with a piece of parchment or plastic wrap on top. I just use the silpat (kind of like rolling up a jellyroll using a teatowel) to help roll it all up. Sometimes I need a spatula to nudge sections into place. Just don't try and hurry! The texture should be like a thick muffin batter — thicker than regular gluten-free bread dough, but not as thick as wheat-based bread dough. I’ve had best success rolling out the dough on a gluten-free flour dusted silpat mat, with a piece of parchment or plastic wrap on top. I just use the silpat (kind of like rolling up a jellyroll using a teatowel) to help roll it all up. Sometimes I need a spatula to nudge sections into place. Just don’t try and hurry!

]]> http://realfoodmadeeasy.ca/2010/01/cinnamon-buns-with-timtana/comment-page-1/#comment-1371 Reginald Beck Mon, 08 Feb 2010 23:50:12 +0000 http://realfoodmadeeasy.ca/?p=1323#comment-1371 Is the texture a little thicker than typical gluten free bread dough which is like thick pancake batter? Any tricks to rolling like a jelly roll when the dough is like batter? Thanks Is the texture a little thicker than typical gluten free bread dough which is like thick pancake batter? Any tricks to rolling like a jelly roll when the dough is like batter? Thanks

]]> http://realfoodmadeeasy.ca/2010/01/cinnamon-buns-with-timtana/comment-page-1/#comment-1368 janice Sat, 06 Feb 2010 00:27:36 +0000 http://realfoodmadeeasy.ca/?p=1323#comment-1368 Not at all. The Buckwheat flour I have is quite finely milled, and the Timtana flour has more of a fluffy texture -- I think the texture helps retain the moisture in the final product. In my experience, the gritty texture often comes from the coarser grinds of rice flour, sometimes sorghum and millet. Not at all. The Buckwheat flour I have is quite finely milled, and the Timtana flour has more of a fluffy texture — I think the texture helps retain the moisture in the final product. In my experience, the gritty texture often comes from the coarser grinds of rice flour, sometimes sorghum and millet.

]]> http://realfoodmadeeasy.ca/2010/01/cinnamon-buns-with-timtana/comment-page-1/#comment-1367 Elizabeth Fri, 05 Feb 2010 23:23:08 +0000 http://realfoodmadeeasy.ca/?p=1323#comment-1367 Those are amazing!! I can't get over the loft on them. Do they have any of that slightly sandy texture that gluten-free baking so often has? Those are amazing!! I can’t get over the loft on them. Do they have any of that slightly sandy texture that gluten-free baking so often has?

]]> http://realfoodmadeeasy.ca/2010/01/cinnamon-buns-with-timtana/comment-page-1/#comment-1366 YeastSpotting February 5, 2010 | Wild Yeast Fri, 05 Feb 2010 08:04:26 +0000 http://realfoodmadeeasy.ca/?p=1323#comment-1366 [...] Gluten-Free Timtana Flour Cinnamon Buns [...] [...] Gluten-Free Timtana Flour Cinnamon Buns [...]

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