1 cup (245 grams) warm water 1 tsp (4 grams ) sugar 1/4 OZ (7 grams) active dry yeast Set aside for about 5 minutes 3 tbsp (15 grams) whole psyllium husk powder It increases the elasticity and extensibility of gluten-free dough. 3/4 cup (185 grams) hot water 3 1/2 cups (420 grams) gluten free baking flour 2 tsp (8 grams) baking powder.
3/4 tsp (4 grams) sea salt 1 egg 1/2 cup (90 grams) coconut sugar 1/2 cup (115 grams) melted unsalted butter Yeast mixture After the foam has developed on top, add the psyllium husk gel. Allow it to rise for 1 hour Knead the dough for 3 minutes.
Roll the dough out into a 11 by 16 inches rectange. Spread 2 tbsp (28 grams) melted unsalted butter, Leaving about 1/2 inch (1-1.5 cm) untouched at the top. Spread 1/2 cup (90 grams) coconut sugar Spread 2 1/2 tsp (6 grams) ground cinnamon Roll it up into a long log from the bottom. Pinch the roll closed at the seam. Cut the log into 12 equal pieces. Pour 1 tbsp (15 grams) olive oil into the pan.
And glaze the pan. Allow to rise for another 1 hour. Preheat the oven to 350°F / 177°C Bake for 25 minutes 2/3 cup (80 grams) pecans/almonds/cashews 2 tbsp (30 grams) maple syrup 1 tsp (5 grams) vanilla extract A pinch of sea salt 1/4 cup (65 grams) water.
2 tbsp (30 grams ) coconut oil Process for 1-2 minutes Take a ziploc plastic bag Pour the mixture into the bag. Seal the bag Cut a small angle off one bottom corner. Cinnamon rolls Wow! It’s so good!.
Recipe 2: Buckwheat Zucchini Bread 1 ½ cups gluten free wheat flour 1 cup buckwheat flour 3 tbsp tapioca flour 1 tsp baking soda ½ tsp sea salt ½ tsp cinnamon ½ cup coconut sugar Mix well.
Crack 2 eggs 1 cup coconut milk or milk ¼ cup melted coconut oil 1 zucchini Grate the zucchini with a grater Wrap the grated zucchini in a cheese cloth Squeeze out the liquid Add the zucchini to the mixture Mix well.
Add ½ cup water Mix well Glaze a 9” pan Pour the mixture into the pan Smooth the surface Sprinkle a little bit of water to help smooth the surface Sprinkle chopped pecans on top Bake for 1 hour at 350 °F/175°C Take the buckwheat bread out.
Allow it to cool down Ready to serve
