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  • cinnamon rolls??

    Does anyone have a GOOD paelo-fied/primalized cinnamon roll recipe that isn't complicated? And has been tested on non-paleo/primal peeps? My family does not follow this way of eating but if I can make some dessert or snack foods that taste good to them I might at least make a bit of improvement and feel less bad about their diets.

    Or should I just stick to the "Better Than Pillsbury," Non-GMO Project verified, Immaculate Bakery brand (organic) refrigerated cinnamon rolls? (Yes, I know Immaculate is now part of General Mills. I also understand that small companies gain a lot from the distribution the large company can put behind it. It's a Catch-22 so please don't make the posts about that.) Thanks!!
    Starting weight: 168 lbs
    Current weight: 168 lbs
    Goal weight: whatever makes me look strong and healthy!

    Current goal: No More Muffin Top!!
    a real pushup, a real pull-up, weekly sprints

    Visit my journal: http://www.marksdailyapple.com/forum/thread76206.htmlKris' Place for Primal Rantings...because everyone else thinks she's nuts

  • #2
    The simplest thing would be to get a box of Chebe cinnamon roll mix. It uses manioc (tapioca) flour, which is primal even if the actual product isn't. People say they're delicious. I have a box but never prepared it. Has a short list of whole ingredients; most natural stores and amazon carries it -- here's a link: Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8): Amazon.com: Grocery & Gourmet Food I would not mess around with complicated and expensive nut meal recipes if you can just take a major shortcut. Tapioca is better than nut flours IMO.
    Last edited by j3nn; 07-14-2013, 07:10 PM.
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    • #3
      Thanks! I'll look it up.
      Starting weight: 168 lbs
      Current weight: 168 lbs
      Goal weight: whatever makes me look strong and healthy!

      Current goal: No More Muffin Top!!
      a real pushup, a real pull-up, weekly sprints

      Visit my journal: http://www.marksdailyapple.com/forum/thread76206.htmlKris' Place for Primal Rantings...because everyone else thinks she's nuts

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      • #4
        Originally posted by j3nn View Post
        The simplest thing would be to get a box of Chebe cinnamon roll mix. It uses manioc (tapioca) flour, which is primal even if the actual product isn't. People say they're delicious. I have a box but never prepared it. Has a short list of whole ingredients; most natural stores and amazon carries it -- here's a link: Chebe Bread Cinnamon Roll Mix, Gluten Free, 7.5-Ounce Box (Pack of 8): Amazon.com: Grocery & Gourmet Food I would not mess around with complicated and expensive nut meal recipes if you can just take a major shortcut. Tapioca is better than nut flours IMO.
        Safety Warning
        Allergen information: Contains no common allergens.

        Ingredients
        Manioc (Tapioca) Flour, Modified Manioc Starch, evaporated Cane Juice, cinnamon, iodine-free Sea Salt. Allergy Information: Contains No Wheat, no Soy, no Corn, No Rice, no Potato, no Yeast, no Nuts, no Peanuts, no Lactose, no Casein.


        Meh. Sounds fine. Clearly empty calories, but nothing inherently bad for you. Totally acceptable on occasion IMO.

        You could also just find a regular recipe for cinnamon rolls and sub in tapioca starch, or a blend of white rice/tapioca flours.
        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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        • #5
          Originally posted by ChocoTaco369 View Post
          You could also just find a regular recipe for cinnamon rolls and sub in tapioca starch, or a blend of white rice/tapioca flours.
          That will cook up very different. I suggest looking for gluten-free recipes that fit your dietary needs with only minor modifications.

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          • #6
            Originally posted by eKatherine View Post
            That will cook up very different. I suggest looking for gluten-free recipes that fit your dietary needs with only minor modifications.
            Honestly, not really. You can consult Google but there are white rice flour/tapioca starch blends intended to sub 1:1 with all purpose wheat flour. It's something like 2 cups white rice flour, 1 cup tapioca starch = 3 cups wheat flour. I've also had success with 1.5 cups white rice, 1 cup tapioca, 0.5 cups sorghum. Most will tell you to put xanthan gum in it, but I can never tell much a difference. Admittedly, I don't bake outside of the odd fermented cornbread. For that I directly sub hominy/grits for corn meal and masa harina for all purpose flour. Not only does it sub 100% perfectly, it tastes BETTER. Man, now I want chili and cornbread.

            I probably haven't made a cake or pie for a year and a half. Meh, I'd rather have ice cream. No subs needed.
            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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            • #7
              How much baking have you done, aside from googling gluten-free flour substitutes? Neither of those will work in a yeast dough, which is what cinnamon rolls are made from.

              A 1:1 substitution of tapioca starch for wheat flour, your first suggestion, will be a watery slurry, nothing like a pliable dough.

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              • #8
                Originally posted by eKatherine View Post
                How much baking have you done, aside from googling gluten-free flour substitutes? Neither of those will work in a yeast dough, which is what cinnamon rolls are made from.

                A 1:1 substitution of tapioca starch for wheat flour, your first suggestion, will be a watery slurry, nothing like a pliable dough.
                Who said anything about a yeast dough? The cinnamon rolls above are not yeast-based. You need gluten for yeast to work properly. They use baking powder. I never said a word about yeast. In terms of consistency when using baking powder and baking soda, it is a fairly close match. I've never seen yeast work out with any gluten-free blend, ever. Only poor attempts.
                Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                • #9
                  Originally posted by ChocoTaco369 View Post
                  You could also just find a regular recipe for cinnamon rolls and sub in tapioca starch, or a blend of white rice/tapioca flours.
                  Originally posted by ChocoTaco369 View Post
                  Who said anything about a yeast dough? The cinnamon rolls above are not yeast-based. You need gluten for yeast to work properly. They use baking powder. I never said a word about yeast. In terms of consistency when using baking powder and baking soda, it is a fairly close match. I've never seen yeast work out with any gluten-free blend, ever. Only poor attempts.
                  I just assumed that since almost all recipes for cinnamon rolls are yeast recipes, when you said "regular recipe for cinnamon rolls" you really meant it. Sorry. I will work on my mind-reading.

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                  • #10
                    Originally posted by eKatherine View Post
                    I just assumed that since almost all recipes for cinnamon rolls are yeast recipes, when you said "regular recipe for cinnamon rolls" you really meant it. Sorry. I will work on my mind-reading.
                    Read the ingredients posted above on the baking mix. The mix above that I was referencing is all tapioca starch.

                    As I mentioned before:

                    All Purpose Gluten Free Flour Recipe - Food.com - 259164

                    6 cups rice flour
                    2 cups potato starch
                    1 cup tapioca flour
                    2 tablespoons xanthan gum

                    That's a recipe for all-purpose gluten-free flour. That's meant to sub 1:1 with all-purpose wheat flour, including in yeast-based recipes. You CAN get it to rise with xanthan gum, but I've had yeast-risen gluten-free bread. It rose just fine and looked nice. My God, was it awful. Dry as bones, it felt like a brick and had a similar consistency. Just terrible. Great for turkey stuffing (because it works best with stale bread), and therefore probably French toast or bread pudding, but terrible on its own. Maybe it is possible to make halfway decent yeast bread, but I've never seen even a halfway acceptable attempt. I'd rather just have a properly fermented sourdough at that point.
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • #11
                      I'd rather just have a properly fermented sourdough at that point.
                      Do you do your sourdough with wheat flour or gluten free? My hubby wants me to bake again and hates the coconut flour stuff.

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                      • #12
                        I don't bake much anymore because of the palatability issue. You can find gluten-free recipes online that are supposed to be perfect subs for standard baked goods (brioche!), but the list of ingredients is a mile long and full of crap.

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                        • #13
                          Cinnamon rolls are probably the ultimate moment where gluten shines--can't really fake that elasticity. I would probably just make bars or muffins and add cinnamon glaze or icing. I decided baking is a lot less stressful when I don't care about the geometry so I just start with a blob of boiled/mashed starch, eggs, baking powder, and go from there.
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                          • #14
                            Juli Bauer of PaleOMG just posted this delicious-looking recipe today: PaleOMG – Paleo Recipes – Cinnamon Roll Balls

                            Not really traditional cinnamon rolls, but I feel like they'd sufficiently knock the cravings for something sweet and cinnamon-y out of the park.

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                            • #15
                              Originally posted by magnolia1973 View Post
                              Do you do your sourdough with wheat flour or gluten free? My hubby wants me to bake again and hates the coconut flour stuff.
                              I don't think I've had a piece of sourdough bread in...almost three years. It depends what your frequency is I guess. If you're going to incorporate it regularly into your diet, maybe it would be worth finding a gluten-free option. Or maybe if you have a proper starter with a little lactic acid bacteria added and you use a non-GMO sprouted wheat flour (it's sold at Whole Foods for ~$3.50/lb), that may be fine in many cases. For me, someone who hasn't consumed actual bread in ages, if I'm going to do it I'm going to go for the real stuff.

                              Now, cornbread, brownies, pancakes, waffles, I do them every once in awhile. I ate a whole tray of brownies last week - 3 very ripe bananas, 3 eggs, 3T cocoa powder, vanilla and baking powder in a blender with a few drops of stevia to round out the cocoa bitterness. Frosting was 0% Greek yogurt mixed with a tablespoon of cocoa powder and a handful of unsweetened shredded coconut. Baked up just like brownies and I ate that whole tray with a chicken breast as my carb refeed. I challenge you to tell me that's unhealthy I've also had good luck making brownies out of caramelized baked sweet potatoes and cocoa powder. Wrap 3 or 4 large ones tightly in foil, bake them til they practically turn into syrup, mix in cocoa and an egg or two, toss them in an 8"x8" baker...they'll bake right into brownies. Throw in a handful of semisweet chocolate chips and you got yourself a whole tray of brownies for ~800 kcal or so.
                              Last edited by ChocoTaco369; 07-17-2013, 11:28 AM.
                              Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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